Skip navigation

24/7 Emergency Service Available


A company you've grown to trust.



Some of our favorite grilling recipes from Collier's Fireplace Shoppe.

Grilled Hawaiian Sausage and Vegetables


  • 1/2 cup pineapple juice
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic, minced
  • 4 smoked sausage links cut into bite-sized pieces 
  • 1 cup diced pineapple
  • 1 orange bell pepper stem and seeds removed, sliced
  • 1 zucchini cut into bite-sized pieces

1. In a small bowl, whisk together pineapple juice, olive oil, soy sauce, brown sugar, and garlic. 
2. Combine marinade with sausage, peppers, and zucchini. 
3. Preheat grill to medium-high heat.
4. Add sausage and vegetables to a grill pan and grill for 15-20 minutes, until the vegetables are cooked and the sausage is browned. (I used pre-cooked/smoked sausage so I didn’t have to worry about it being cooked through)

Cream Cheese Pig Shots


  • 1 package smoked pork sausage or kielbasa
  • 2-8 oz packages cream cheese softened
  • 1 package dry Italian
  • 1 teaspoon salt
  • 2 Tablespoons Adams Ribb Rubb
  • 1 pound bacon cut in half width wise 

1. Preheat the smoker. Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don’t own a smoker. Simply preheat to the same temperature.
2. Make the pig "shot glasses." Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the sweet rub.
3. Make the Italian cream cheese filling. In a medium bowl, beat together the cream cheese and Italian dressing mix.
4. Fill the pig shots. Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top and season them all again with a little sweet rub. 
5. Smoke the pig shots. Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp. 
6. Serve warm. 

Smoked Jalapeno Meatballs


  • 1 pound sausage meat (mild, spicy, breakfast, honey garlic, etc.)
  • 10 small jalapeno peppers
  • 1 brick cream cheese (8 oz)
  • 1 cup grated cheddar cheese

Start up smoker and get it up to 250 F. Although you could use many different types of wood for this, hickory, pecan, or apple give the best results.
To prepare the peppers, cut the top and core to remove seeds and membrane. Meanwhile, mix together the cream cheese and grated cheddar. Now, fill the cored peppers with the filling.
Wrap some of the sausage around the pepper, making sure none of the pepper is visible. Then roll it so that it is in the shape of an egg.
When ready, place them on a smoker rack and into the smoker.
It takes about 2 hours, with temperature of the sausage meat at 160 F. When you notice cheese starting to bubble out of the eggs, it is likely done.

BBQ Fatty Stuffed w/ Cheese


  • 10-12 strips of bacon
  • 1 lb. ground sausage
  • 2 Tbsp rub
  • 3/4 C hash browns, cooked
  • 3 eggs, scrambled
  • 1/2 C shredded cheddar cheese
  • 1/8 C diced onion
  • 1/8 C diced green bell pepper
  • 3 Tbsp BBQ sauce

Preheat grill to 275F on indirect heat
Lay down sheet of parchment paper and create the bacon weave.
Apply ground sausage on top of bacon weave and spread into a square-like shape. Apply rub onto ground sausage.
Spread cooked hash browns in a horizontal line down the center of the ground sausage. Place scrambled eggs, cheese, onion, and green bell pepper on top in similar fashion.
Take one end of the parchment paper (parallel to the line of hash browns and other ingredients) and loosely roll the fatty. Remove parchment paper and secure ends with toothpicks.
Place on grill (275F at indirect heat) and cook for 70 minutes.
Brush BBQ sauce on the bacon, close lid and cook for another 20 minutes.
Remove, rest for 10 minutes, then slice and serve.

Smoked Pizza Fatty


  • 1 lb ground sausage
  • 1 lb bacon, sliced thin
  • 1 cup Mozzarella
  • 2 Tbsp pizza sauce
  • 1 can black olives (2.25 oz), drained
  • 8 ounces sliced mushrooms, cooked
  • 1/2 pound pepperoni, sliced thin

Create a bacon weave on a piece of wax paper and then set off to the side.
Flatten out the meat in the ziplock so it’s an equal thickness throughout.
layer the pizza sauce, followed by the olives, mozzarella, pepperoni, and more mozzarella.
Roll the meat into a loaf, being careful not to let the toppings come out. Use your fingers to seal the ends and the main seam.
Roll the loaf onto your bacon weave, and then use the wax paper to wrap the bacon weave over the loaf.
Place in your smoker and smoke at 225-250 degrees until the internal temperature hits 155 degrees.
At 155 increase the temperature to 400 and continue to cook until the internal temp hits 165.
Let the fatty rest for about 15 minutes before slicing into 1 inch slices and serving with a side of pizza sauce.

Cider Brined Pulled Pork

The apple cider brine perfectly accentuates the natural sweetness of the pork.

1 bone-in pork shoulder or Boston butt 5-7 lbs
1/4 cup Signature Sweet Rub for seasoning the pork butt after the brine
Buns and BBQ sauce for serving (if desired)

Cider Brine
6 cups apple cider
4 cups water
2 cups apple cider vinegar
1/2 cup salt
1/2 cup brown sugar
1/2 cup Worcestershire sauce
2 tbsp garlic powder
2 tbsp onion powder
1/3 cup Adams Ribb Rubb

In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
Now that the meat is brined and injected, it is time to rub. Rub the Ribb Rubb liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.
After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.
Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it’s time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.

Join our newsletter for updates and specials

Enter your best email