My Iron Chef Bradley V Entry

Well, I'm at it again! This is my 4th attempt at an Iron Chef Bradley online cooking competition. The Bradley Forum created this great contest for it's forum members a few times a year. There are 3 "secret ingredients" that must be incorporated into your recipe and t 80% of the cooking must be done outside: BBQ, smoker, gas grill, open fire, etc.

I posted mine yesterday and so far I'm the only entry but there will be more. I cooked mine 10 days ago so I was eager to get it posted. There are a lot of nice prizes, too, which makes me even more eager. Voting is next week so I will let you all know how I did.

Twice-Baked Winter Squash Stuffed with Smokey Beef, Roasted Red
Pepper & Cornbread Stuffing

Ingredients:

1 1/2 red bell pepper
2 winter squash ( I used Carnival squash but Acorn would work the same)
1 pound beef stew meat diced into 1/2" squares
1 medium sweet onion diced
1 6oz package of seasoned corn bread stuffing (I used Mrs. Cubbenson's)
1/2 cup pecans chopped
1/2 tsp beef bouillon
1 TBS olive oil
4 TBS salted butter divided
salt
pepper
water

Chop and toast pecans at 350F for 15 minutes or until lightly browned. I did this in the oven but the rest of the cookin' was done outside

Dice the stew meat into 1/2" chunks

Cut the squash in half and scrap out the seeds.

Cold smoke the squash and stew meat for one hour using pecan smoke.

Roast whole peppers for 20 minutes over high heat on the grill.
Once slightly blackened place in a brown bag for about 20 minutes.
Remove from the bag, peel of the skin and seed.

Dice 1 1/2 of the roasted peppers.

After the squash are cold smoked place them face down in a roasting pan.
Add enough water to the roasting pan have 1/4" in the pan.
Bake in a gas grill for 30-40 mins at 400F with the grill lid shut.

Either on the grill or side burner heat up the olive oil then saute the diced onion until browned.
Remove the onion.

After the beef is cold smoked, salt and pepper the diced beef liberally and add to the hot pan.

Cook until well-browned then add enough water to cover.
Heat to boiling then back off to a simmer and cover.
To make the meat tender it needs to simmer for 45 mins.
Add water if needed.
Once tender pour drain the meat reserving 1 cup of the liquid.

After the squash is cooked, scrape them leaving about 1/4" remaining on the skin.
Add 2 TBS of the butter and 1/2 tsp beef bouillon to the squash that was scraped out and blend well.

To the corn bread stuffing mix add the reserved liquid from the beef, 2 TBS butter.
Then add the beef, the squash mixture, the sauted onion, the diced roasted pepper and the toasted pecans to the stuffing mixture. Blend well.

Salt and pepper the squash shells then add the stuffing mixture evenly distributed to each shell.

Bake at 400F in a closed gas grill for 20 to 30 minutes or until nicely browned.

They are ready to eat! Enjoy!