Yowsa. Cedar-planked bloomin’ onions where have you been? Why weren’t you in my life years and years ago? Because this right here… this? This is good stuff. Mighty good stuff. The perfect side dish for the perfect grilled burger dinner. The onions are grilled until just tender, but still with a bit of crunch. They’re seasoned, and seasoned good. And they have just a hint of the smoky cedar plank used to grill them. All this and a delicious roasted red pepper dipping sauce.
There’s not any deep-frying going on here. Nope. Just clean, fantastic flavors. You’ll find yourself making cedar-planked bloomin’ onions again and again.Try different sauces. Try different woods, too. You can’t go wrong. Just grab a few big ole sweet onions and get to it!
You'll need a large cedar plank. Submerge the plank in water for 2 hours before making the onions.
For the onions
1large grilling plankcedar or any other untreated wood will work
Italian seasoningto taste
Parmesan cheesegrated, to taste
granulated garlicto taste
olive oilto taste
kosher saltto taste
freshly ground black pepperto taste
fresh parsleychopped, for garnish
For the aioli
1cuproasted red peppers
kosher saltto taste
freshly ground black pepperto taste
For the onions
Fire up your grill for indirect cooking 350-400 F.
Prepare your onions by cutting 1/2 inch off the stem end, then peel all the skin off. Place the onion on a cutting board cut side down.
Make cuts vertically thru the onion starting 1/2" from the root part that is sticking up. You'll make 16 evenly-spaced cuts around the onion, all the way to the cutting board. Make sure you go all the way through.
Carefully transfer the onion to your plank and turn over so the root is down. Carefully separate the pedals as if you were opening a flower.
Drizzle the onions with olive oil.
Sprinkle the onions liberally with the Italian seasoning, salt and pepper and Parmesan.
Place plank on grill away from heat and cook for 1 hour or until pedals have started to soften. If you prefer move plank over direct heat last 10-15 minutes to get more smoky flavor from the plank. Watch out for fires, though, and be prepared to move the plank back to indirect heat to put them out.
Garnish with parsley and serve.
For the aioli
Place all the ingredients into a food processor and pulse until well blended.
There are very few things as good as grilled potatoes. Creamy and buttery inside, with a crunchy skin, they’re a favorite of mine for sure. These grilled Ranch potatoes take the standard awesome lovelies to a new place. I’m a Ranch-aholic, so I was all over these as soon as they came off the grill. There’s no such thing as too much Ranch flavor in my book and these potatoes bring it!
Whenever I fire up a grill I like to cook my entire meal, main and sides and even desserts while the grill is nice and hot. No need to run and back and forth to the kitchen minding pots on the stove, keep everything right there on the grill. These grilled Ranch potatoes have quickly become a normal sight on our grill.
Fire up your grill for medium-high heat. You want something in-between direct and indirect grilling.
Place potatoes in a pot of water and bring to a boil. Boil for 4-5 minutes until just starting to get tender. Remove from heat, rinse with cold water, and drain.
Transfer potatoes to a large bowl. Add the oil, lemon juice and Ranch seasoning. Season with salt and pepper and toss gently to coat.
Transfer potatoes to a grill basket. Alternatively, you can thread the potatoes onto skewers. Place on the grill and grill until the potatoes are lightly charred, about 15 minutes. Turn the potatoes a few times to get them charred evenly.
When I fire up my grill for lunch or dinner I like to cook the entire meal outdoors. Not just the main dish, but also the side dishes. One of my favorite things to make is this easy grilled chimichurri bread. Lightly crunchy and packed with flavor, this bread makes for the perfect side. It’d also be great to use for making sandwiches!
The parsley, garlic, oregano and oil in the chimichurri is an absolute favorite of mine. If you like garlic bread you’ll love this easy grilled chimichurri bread. It is packed with flavor and is crazy easy to make.
If you don’t have a disposable pan, you can melt the butter on your stove top or grill in a medium saute pan. Stir in the chimichurri then brush onto the crispy bread.
It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.
The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go. Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!
Well, yep, smoked Cheetos are different. And boy, you gotta be careful smoking them too. It doesn’t take much smoke to get these little crunchy morsels mighty smoky. I admit, my first time making them I got distracted and smoked them longer than I should have. I was able to rescue them (the longer they rest after smoking, the more mellow the smoke flavor gets) but I suggest you start with less smoke time, try them, and go from there. They come out totally new, something people won’t expect! Nice and crunchy and smoky cheesy!
To smoke Cheetos you use a cold smoking technique. You do not want high heat. You can get by with temperatures up to 180 F, but I suggest cold smoking, which is generally below 90 F.
I use an A-Maze-N smoke tube when cold smoking. It gives me perfect control over the temperature and produces consistent smoke. I buy wood pellets and stuff the tube completely, then light one end. The tube stays lit for a few hours, perfect for smoking Cheetos. I highly recommend it. It’s also great for adding smoke flavor to dishes being cooked on a gas grill.
I have cooked my share of wings and then some. On my Char-Broil Big Easy. And on a smoker. Sometimes, on a charcoal grill using the Vortex BBQ. Deep fried. Slow cooked. Any way, any time, I do love wings. Heck, I even put together a free eCookbook full of wings, using homemade and store-bought sauces. But until now I had never cooked wings using a rotisserie basket on my grill. One thing is for sure, this is not the last time I’ll be doing it, either. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here! I coated the wings in a just a bit of oil first. Then I tossed them with my favorite wing seasoning. That’s it. For the rotisserie all you need is a super hot indirect fire. You don’t want flame directly beneath the wings as they will drip, and that’ll cause flare-ups and burning. So keep the fire around the wings, but not below and your wings will come out as great as mine did.
Resist the temptation to open the lid to your grill while the wings cook. But I have to admit, I peaked once or twice because hey, it’s cool to see wings toss around in a basket. It’s the ultimate in food porn.
Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.
Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you'll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
Carefully remove the wings from the basket and sauce and serve.
I recently smoked a big block of Velveeta. When I first mentioned the idea you could actually hear the gasps. Half were in amazement, half were not impressed. Well, for those not on the smoked Velveeta train, time to admit you were wrong because it’s crazy, crazy good! My first recipe for it? Yep, smoked Velveeta macaroni and cheese!
You could make this recipe with ‘regular’ Velveeta instead. But I have to say, smoked Velveeta macaroni and cheese is something special. The flavor is just right. The creaminess is what you’d expect.
This recipe is also fantastic using smoked cheddar cheese, something I’ve made a few times also. You can also find smoked cheddar in most stores. Sadly, you cannot find smoked Velveeta in stores. Yet.
Steven Raichlen’s The Barbecue! Bible is always a go-to book for me on all things barbecued. It is crammed full of so many fantastic recipes that I make time and time again. Like these smokehouse beans. They are so easy to make (with items I always have in my pantry or fridge) but come out just divine. Don’t waste your money on the canned version when you can make delicious BBQ beans on your smoker in less than 4 hours.
If you’re not a fan of liquid smoke, feel free to leave it out. But you’ll want to make up for it by making sure that your smoker is producing a good bit of smoke, so add a few extra chunks of wood if you do. Using double-smoked bacon will also add more fantastic smoke flavor.
You can also make smokehouse beans on a grill. Just use indirect heat. If you’re using a gas grill you might want to add a few chunks of wood to a wood box. If you don’t have one, that’s ok. The liquid smoke will still give you that smokehouse flavor.
Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly. You won’t be able to get enough. I couldn’t.
I could easily see making several variations on this plank-smoked Camembert for a party. You have to make this recipe as-is, for sure. Then maybe try a few different jellies. Try a few without jalapenos. Mix it up. They’re super easy to make, look amazing, and taste fantastic.
I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me. These shrimp are so crazy good I could not stop eating them. The shrimp have a fantastic, slightly spicy flavor. Smoking them produces more flavor and a slightly different, softer, bite than if they were grilled. The sauce, well, the sauce is amazing. That’s why you need the bread (I recommend my copycat Red Lobster Cheddar Bay Biscuits). You need to do some serious sopping with this dish.
I served NOLA smoked shrimp with some chilled Louisiana remoulade. I wanted (needed) something cooling for the shrimp, and the remoulade hit the spot perfectly. This is one seriously great dish, and one I’ll make again and again for sure. I’ll just have to double the recipe if anyone else wants any.