In my world there’s nothing better than a burger cooked on a super hot flat top griddle. Boy do I love that nice little char you get on the patties. These pepper crusted bacon cheeseburgers amp up that great flat top (though you can certainly grill them!) flavor even more.
The patties are loaded with sweet onion and lots of black pepper. Lots of black pepper. Crispy bacon, lettuce, smoky cheese and a fantastically garlicky aioli top it all off Every bite is loaded with flavor. Do not be shy with the black pepper when you roll the burger patties in it. You really want a good strong pepper flavor. I used smoked pepper but any good freshly cracked pepper will do. For extra smoky flavor used smoked garlic instead of regular raw garlic.
Wow. We were both totally blown away by just how incredibly fantastic these cedar planked Buffalo chicken bites were. Yeah, they’re supposed to be appetizers. Well, that’s not how they ended up here. Eat one? Two? Yeah, right. I’m a Buffalo wing addict to begin with so I’m all over anything that involves wing sauce. Bacon? Cheese? Chicken thighs? It’s like everything yummy all in a single bite, all with a wonderful hint of cedar flavor. Crazy good. One of the best things we’ve ever made. Easily.
Don’t worry if you get a little cheese ‘blowout’ when you make these cedar planked Buffalo chicken bites. And don’t leave that cheese on the planks, either. Nope, scrape it up along with the chicken and just go to town on it. These are delicious, one of the best things you can imagine.
I like to serve these with more warmed Buffalo wing sauce on the side. There’s no such thing as too much Buffalo sauce in my book.
Fire up your grill for indirect cooking 350-400 F. You do not want flame directly below the place where you plan on placing the planks
Cut the thighs in half lengthwise. Place a cube of mozzarella in the center and roll the chicken around it.
Wrap a half piece of bacon around the chicken.
Sprinkle the chicken with the rub. Don't be shy with it.
Transfer to the planks, leaving at least 1/2" space between each chicken roll.
Transfer planks to grill and cook for 1 – 1 1/2 hours. As the bacon and chicken begin to render fat you may experience flare-ups. I keep a spray bottle full of fresh water nearby when this happens, being careful to spray down into the grill at the fire and not at the chicken which would rinse off the seasoning.
Meanwhile, place the butter and hot sauce in a small saucepan over medium heat. Bring to a simmer and let simmer for 5 minutes, stirring the help melt the butter.
Once the chicken hits 155 F internal temperature (make sure you measure in the meat, not the cheese!) using an instant-read thermometer, brush heavily with the Buffalo sauce.
Cook another 10-15 minutes or until the chicken is done (at least 165 F).
Brush with any remaining sauce and serve!
I like to have tons of Buffalo sauce, so I double the ingredients and serve half alongside the chicken for dipping.
My fast food dining days are pretty much behind me. Oh I might stop and grab something every once-in-a-while, specially if I’m traveling. I still crave some of my fast food favorites, but now I’m more a make-it-at-home kinda guy. So that’s how we ended up here, with a copycat of my favorite chain burger, the Burger King Whopper (although truth be told, McDonald’s Quarter Pounder and BigMac are close behind on the list!).
I like to cook my copycat Burger King Whoppers on a flat top griddle on my grill. I get the griddle hot, screaming hot, first. That gives me that little char, that little crunch around the edges. And of course cooking on the grill gives you that char-grilled flavor just like at the restaurant!
If you don’t have a grill cook the burgers in a hot skillet!
Let’s get the obvious out of the way first. Double this recipe. And if you have a lot of leftover smoked pulled pork (or brisket) laying around, quadruple the recipe. Because these smoked BBQ baked beans are fantastic you’ll want to make as much as will fit on your smoker at one time. I got this fantastic (and easy) recipe and many others from Brother Jimmy’s BBQ: More than 100 Recipes. If you’re a fan of smoking and grilling, you need Brother Jimmy’s now.
Just about any smoked meat will work just fine in these smoked BBQ baked beans. I prefer brisket or pulled pork, but chicken and turkey are good too. This is an excellent way to use up leftover (or not leftover) meats.
Ahhhhh. Sweet corn season. One of my favorite times of the year. Nothing beats fresh corn on the cob, specially when it’s hot off the grill. But cook that corn on a cedar plank, and you get oh so much more flavor! Whether you want a little or a lot, the cedar plank adds a little aroma and a little taste you just can’t get from ‘just’ grilling corn!
You can’t go wrong with plenty of salt and pepper on cedar planked sweet corn. For a nice spicier change, I prefer to use my favorite rub from AlbuKirky Seasonings. Their red chile rub adds a nice southwestern zing to each and very delicious bite. It’s good stuff for sure!
Happy Fourth of July! And what better way to enjoy the day than with red white and blue cedar planked Brie. Wonderful creamy soft cheese. A hint of cedar. Sweet honey. Roasted and fresh berries. The perfect appetizer, right off the grill!
You can get as little or as much cedar flavor and aroma as you like. Charring the plank before adding the cheese will release some of those cedar oils. Less charring, less cedar. It’s that easy!
We both love the combination of cooked and fresh berries on this red white and blue cedar planked Brie. You get a wonderful textural difference, along with contrasting flavors. They’re really great!
Cedar grilling planksoaked in water for at least 30 minutes
1wheel of Brieat room temperature
fresh blueberriesrinsed, patted dry
fresh raspberriesrinsed, patted dry
Fire up your grill for high heat cooking around 400 F. I like to start my plank over direct heat then move it to indirect heat once the plank has a good char on it. If you're using a gas grill you can start over high heat then turn down the gas to finish softening the cheese.
Unwrap cheese and place in the center of the plank.
Drizzle the cheese with honey and sprinkle with berries. Use as many or as few as you want.
Grill for 20-25 minutes or until the Brie is nice and soft. Remove.
Sprinkle with more fresh berries and serve with crackers.
“If all of your friends jumped off a bridge would you jump too?” Well, probably not, but if all of my friends were making grilled (or smoked) queso dip, I’d make it too. And so I did. And it was oh so good. Creamy, cheese, spicy yummy good. I mean crazy good. If you’re used to making queso dip in a slow cooker, this is not that. This is so much better.
There are literally a thousand things that can go into grilled queso dip. I picked my favorites. Roasted vegetables. Spicy sausage. And the right combination of cheeses (ok, Velveeta isn’t technically cheese, but go with it for now) so everything gets nice and creamy smooth. It’s what a dip should be.
You can make queso dip on your smoker just as easily as you can grill it. Instead of roasting the vegetables over high heat on a grill, just toss them in a 450 F oven until nice and just starting to soften and char. To make the dip, get your smoker up to 250 F over a light wood such as apple or peach. The cheeses might take a bit longer to melt, so be patient and enjoy the aroma!
Crumble the sausage into a skillet over medium-high heat and cook until browned. Remove to a paper towel-lined plate to drain and cool. I like to chop mine to get it nice and fine, but that's entirely up to you.
Fire up your grill for direct high cooking over high heat.
Place the onions, bell peppers and Serranos into a large bowl and drizzle lightly with oil. Transfer to the grill and roast over high heat until browned and just starting to soften, turning occasionally. Remove to a plate to cool.
Chop the onion. Remove the charred skins, stems and seeds from the peppers and chop coarsely.
Spray a 9" x 11" disposable pan with non-stick spray. Add the ingredients. You can arrange them all pretty or just put them in. It's all gonna get mixed up in the end!
Change your grill over to indirect cooking. This just means you want a zone that isn't directly over the fire you already had going. Something around 350 F is what you want. You are just looking to melt the cheeses.
Place the pan over indirect heat and heat for 30 minutes to an hour, stirring occasionally once the cheese softens. Once everything is melted good and gooey, it's ready to serve!
As simple as they are, cedar planked meatballs are just flat-out, crazy good. Whether your meatballs are destined for pasta or in a sandwich, you’ll get a fantastic light cedar woodsy flavor in each and every bite. These can be as fancy or as un-fancy as you want. I went completely easy. Thawed frozen meatballs. Jarred sauce. Dinner was ready in no time. It looked great and tasted even better!
If you are using scratch-made meatballs make sure you check the internal temperature of several of them before adding the sauce. It’s ok to pre-cook them before planking them, but they’ll get more of that great cedar flavor if you cook them from raw.
cedar plank (use as many as you need, depending on how many meatballs you are preparing)
meatballsif using frozen meatballs thaw first
Soak your cedar plank(s) in water for at least 30 minutes while you get your grill going.
Fire up your grill for direct and indirect cooking. Place the planks over the direct heat and let them get good and charred on both sides. I like to char what will be the serving side first, then flip them to char the bottom. Keep a spray bottle full of water on hand to put out any fires.
Transfer the meatballs to the planks and let heat over direct heat for 15 minutes or until the internal temperature of the meatballs reaches 155 F. Fresh meatballs may take longer.
Move the planks to indirect heat (or turn down the heat if using a gas grill). Spoon the marinara sauce over the tops and heat another 10 minutes. The meatballs should be at least 160 F for frozen or fresh beef or pork meatballs, and 165 F for poultry-based meatballs.
Sprinkle with the Parmesan and serve. You can actually use the planks as plates, no need to transfer the meatballs to a platter.
I’ve had my share of chili dogs. They’ve been a favorite of mine since I was knee-high-to-a-grasshopper. And most of the time that meant canned chili. These barbecue bean chili dogs aren’t those chili dogs. These are amazingly good. Think chili on a dog. Think baked beans on the side… but then, not on the side. The perfect topping for a hot dog.
I was tempted to add cheese to my barbecue bean chili dogs, but I resisted. A sharp cheddar might be a nice addition, but they’re perfect just topped with some nice crunchy onion. French fried onions… now, those would be awesome too!
What’s better than onions on a burger? Why, onion straws of course! And what’s better than ketchup on a burger? Why, Campfire sauce of course! Put the two on a hot-off-the-grill patty with good ole American cheese and you don’t have to call me twice for dinner. This copycat of Red Robin’s Haystack Tavern burger is mighty good stuff. Now, when you order it at the restaurant you usually get a double. I made mine a single. In hindsight I’m not sure why because one patty was great, but two would’ve been better!
You might have a bit of the Campfire left after you make your copycat Red Robin Haystack Tavern burgers. That’s a good thing. Slather it on sandwiches. Dip some fries in it. Put it on hot dogs.
I recommend making a few extra onion straws. Half of them won’t last long enough to make it to the burgers. Oh, and they’re great dipped in the Campfire sauce too!