Smoked BBQ Chicken Sandwiches

I love me some smoked meats! Beef, pork, chicken, you name it! One of my favorites is smoked chicken thighs. For me thighs are the way to go when it comes to smoking chicken. They’re more tender, juicier, and definitely more flavorful than white meat (even if you take the time to brine it). Smoked thighs shred easily, making for the perfect smoked BBQ chicken sandwiches.
Smoked BBQ Chicken Sandwiches
I like to top all of my pulled meat (be they pork, beef or chicken) sandwiches with slaw, and specially my Delta slaw. It adds a great crunch and a little vinegary tang to offset the sweetness of the BBQ sauce. If I don’t have any slaw on hand then I go with my second choice: dill pickle slices.

Smoked BBQ Chicken Sandwiches

Course Main
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Warm the chicken with the BBQ sauce in a medium saucepan.
  • Top bun bottoms with the warmed chicken and the slaw.
  • And bun top and devour.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor.  Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.
Grilled Open-Faced Beef, Cheese and Gravy SandwichesThere’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.

This is yet another brilliant recipe from the BBQ Pit Boys.

Also try my open-faced turkey sandwiches.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

You'll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you've placed it onto the grill.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 2 pounds ground beef
  • 1 cup sweet onion chopped (about 1 large onion)
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 4-ounce can roasted diced chiles
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons your favorite BBQ rub
  • 8 slices Pepper Jack cheese
  • 4 slices large thick-cut bread I used a rustic ciabatta

For the beef gravy

  • 1 tablespoon unsalted butter
  • 2 cups beef broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water

Instructions

  • Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
  • Form the beef into equal-sized patties.
  • Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
  • Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
  • Place a large cast iron pan on your grill over indirect heat.
  • Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
  • Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
  • Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
  • Remove the pan from the grill. Lightly toast the bread slices on the grill.
  • Serve meat over the bread topped with the beef gravy.

For the beef gravy

  • Add a small skillet to the grill over direct heat. Add the butter and melt.
  • Add the beef broth. Bring to a boil.
  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Combine the flour and water in a cup and whisk into the beef broth.
  • Continue stirring until the gravy is thickened. Remove from heat.

Grilled Marinated Mushrooms

*poof* And just like that, all of the grilled marinated mushrooms I had just made disappeared. No, it’s not because I’ve changed my name to Houdini. It’s these fantastic mushrooms that did it. Each bite is a wonderful combination of meaty mushroom, salty soy sauce, a few spices and a nice balsamic vinegar kick. To cool all that down I served the mushrooms with a homemade blue cheese dressing for dipping.
Grilled Marinated Mushrooms

This is just one of many, many great recipe ideas I found in Brother Jimmy’s BBQ: More Than 100 Recipes. Heck, the book was worth it just for these grilled marinated mushrooms. They are a common sight (for the minutes that they last) around here.

Also try my spicy grilled mushrooms.

Grilled Marinated Mushrooms

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 8 ounces mini Bella mushrooms or your favorite bite-sized mushrooms
  • 1/2 tablespoon garlic minced
  • 1/2 teaspoon dried oregano crumbled
  • 1/2 teaspoon dried thyme crumbled
  • Pinch kosher salt
  • 1/2 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon soy sauce
  • 1/4 cup olive oil
  • 1/2 tablespoon balsamic vinegar
  • Blue cheese salad dressing for serving

Instructions

  • Wipe the mushrooms clean.
  • In a large bowl combine the remaining ingredients except for the dressing. Whisk until smooth.
  • Add the mushrooms to the marinade. Toss gently to coat. Let sit for 10 minutes, stirring one more time before using.
  • Fire up your grill for medium-high heat cooking.
  • Thread the mushrooms onto skewers or place in a grill basket. Reserve the marinade.
  • Grill for 5-7 minutes, turning once or twice. Brush the mushrooms with the marinade while cooking.
  • Remove and serve with blue cheese dressing for dipping.