Grill Recipes for Tucson | Earth Energy’s Hearth & Patio

Twice Baked Potatoes

Step 1: The First Bake (Softening the Potatoes)

1. Scrub large Russet potatoes, poke holes all over them with a fork, rub them with oil, and season the skins with coarse salt.
2. Wrap each potato tightly in a double layer of aluminum foil.
3. Turn one side of your Napoleon griddle to medium-low heat (~350°F to 400°F).
4. Place the wrapped potatoes on the griddle surface, cover them with a large basting dome, and let them cook for about 50 to 60 minutes, turning every 15 minutes. They are done when a toothpick or fork slides into the center like butter.



Step 2: The Griddle Mix-Ins

While the potatoes are cooking, use the hot side of your griddle to crisp up your bacon and sauté any diced onions, garlic, or jalapeños directly on the flat top.

Step 3: Scoop and Stuff

1. Remove the potatoes, let them cool slightly, slice them in half lengthwise, and scoop out the flesh into a bowl—leaving a 1/4-inch shell for structure.
2. Mash the potato flesh with your griddled bacon, sour cream, butter, heavy cream, and plenty of cheddar cheese.
3. Spoon the mixture back into the potato jackets and top with an extra layer of shredded cheese.

Step 4: The "Second Bake" (Melting & Heating)

1. Place the stuffed potato halves back onto a cooler zone of the griddle flat top. [1]
2. Squirt a small splash of water onto the griddle surface around the potatoes (not directly on them) to create steam, and immediately cover them with your basting dome.
3. Let them sit under the dome for 8 to 10 minutes. The trapped steam and bottom heat will perfectly melt the cheese, crisp the bottom skin, and heat the filling through.

The Perfect Ugly Steak

Ingredients & Gear

• Ugly Steaks from Dickman's
• 1-2 tbsp high smoke-point oil (e.g., avocado or canola)
• Optional Rub: A simple coarse black pepper, kosher salt, and garlic powder, or a local favorite like Jan's Special Steak Rub.
• Meat thermometer

Grilling Instructions

1. Prep the Meat: Take the steaks out of the fridge and let them rest at room temperature for 20-30 minutes. Pat them completely dry with a paper towel. [1]
2. Season Lightly: Because the meat is already heavily tenderized, it’s packed with natural flavor. Keep the seasoning simple—a light dusting of salt and pepper is all you need.
3. Preheat the Grill: Crank your grill to high, aiming for around 420° F to 450° F. You can set up a two-zone fire for direct and indirect heat.
4. Sear: Place the steaks on the direct heat source (preferably a Napoleon Rogue Griddle for a professional result). Sear for about 3 to 4 minutes to get a nice crust, then flip and sear the other side for 2 to 3 minutes.
5. Cook to Doneness: Move the steaks to indirect heat or turn down the grill. Close the lid and let them finish cooking until your meat thermometer reads 135° F (for medium-rare). Ugly steaks are very forgiving but are best served between medium-rare and medium.
6. Rest & Slice: Remove the steaks from the grill and let them rest for at least 5 to 7 minutes. Slice thinly against the grain for the most tender bite.

HAtch Green Chile SmashBurger

For the Hatch Chile Aioli:

• ½ cup Mayonnaise
• 1-2 cloves Garlic, finely minced
• 1 tsp Apple cider vinegar

Instructions

1. Make the Sauce: In a small bowl, combine the mayonnaise, minced garlic, and apple cider vinegar. Fold in ¼ cup of your diced Hatch green chiles. Set in the fridge to let the flavors meld.

2. Prep the Meat: Form the ground beef into 8 loose, equal-sized balls (about 3 oz each). Do not overwork or pack the meat too tightly.

3. Fire Up the BBQ: Heat a cast-iron skillet on your BBQ or turn on your Napoleon Rogue Griddle to high heat.

4. Toast the Buns: Brush the inside of your buns with butter and toast them on the hot griddle for 1-2 minutes until golden. Set aside.

5. Smash: Place meatball portions onto the hot surface. Immediately and firmly smash them down with a heavy, flat burger press or sturdy metal spatula for about 10 seconds to get them thin and flat. 

6. Season and Flip: Sprinkle the patties generously with your salt, pepper, and garlic rub. Cook for about 2 minutes until the edges are dark and crispy. Flip the patties. 

7. The Melt: Immediately top each patty with a slice of cheese and a heaping spoonful of your remaining diced Hatch chiles. Close the lid on your grill, or cover the skillet with a lid to let the cheese melt perfectly (about 45–60 seconds).

8. Assemble: Stack two patties per burger. Spread your Hatch Chile aioli on the top and bottom buns, crown the burger, and serve immediately.