Rocket City Smoker

Real Name

Al Bell

Occupation

Navy Radar Production Control

Company Name

Rocket City Smoker

Biography

KCBS Competition Cook
KCBS Master Certified Barbecue Judge
Florida Barbecue Society Certified Barbecue Judge
MBA Certified Barbecue Judge
Competition Chili Cook
Mountain Dulcimer Player and Instructor

Favorite Food

Greek

Favorite Beverage with Fiery Food

Miller Lite

Chili... Beans or No Beans?

Favorite Hot Pepper

Habanero

Favorite Hot Sauce

Melinda's

Favorite BBQ Sauce

Big Bob Gibson's Championship Red

Favorite BBQ Food

Ribs

Share a Recipe

Stuffed Grape Leaves / Dolmathes
(Al Bell’s version 1998)


Stuffing ingredients
1/2 pound ground lamb
1/2 pound ground beef
1 egg
1 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon oregano
1 tablespoon minced fresh mint, or 1/2 teaspoon dried mint (or lemon balm)
1/4 teaspoon cinnamon
3/4 cup raw (uncooked) rice
3 tablespoons olive oil
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small jalapeno, finely chopped (optional / Al’s version)

1 jar grape leaves (find in the pickle section)
1/4 cup olive oil
1 bay leaf, crushed
juice of 2 lemons
1 teaspoon salt
4-5 cups water or beef broth

Combine all the stuffing ingredients and mix thoroughly. Trim stems(if any) and place grape leaves vein side up. Place 1 rounded tablespoon stuffing on grape leaves right above the stem area. Fold over the right and left sides. Fold up the bottom and roll like a cigar. Arrange in rows in a 4 quart crock or dutch oven, sprinkle each layer with a little olive oil and crushed bay leaf. Add lemon juice, salt and water to cover by 2 inches. Place a plate on top on grape leaves and simmer over low fire 3-4 hours until rice is done. Serve with lemon wedges. Serves 6-8.

Anything Else

Doctor of Love