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.
You’ll also love plank-smoked Twinkies.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
- 1 cedar plank
- 8 ounces Camembert cheese
- 3 tablespoons jalapeno pepper jelly
- 1 large jalapeño pepper sliced thin
- Crackers for serving
Fire up your grill for direct and indrect cooking.
Place the cedar plank over direct heat and grill until it is singed. Flip and singe the other side. Remove and let cool slightly.
Unwrap the cheese and place in the center of the plank. Top with the jelly, spreading it out over the top. Add the jalapeno slices.
Return the plank to the grill, this time over indirect heat. Grill until the cheese is starting to melt, 8-10 minutes.
Remove the plank from the grill. Serve with crackers.
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. 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.
Also try my pecan smoked shrimp.
NOLA Smoked Shrimp
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
For the shrimp
- 2 pounds shrimp I recommend at least 20-24 sized shrimp if not larger. Devein the shrimp and peel if desired.
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Cajun seasoning
For the barbecue sauce
- 6 tablespoons unsalted butter divided
- 4 green onions sliced, separate the white and green parts
- 1/4 cup bourbon
- 1/4 cup beer
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brown sugar
- 1/3 cup heavy whipping cream
- 1 tablespoon Louisiana-style hot sauce
- kosher salt
- freshly ground black pepper
- Grilled bread for sopping
For the shrimp
Fire up your smoker for smoking at 250 F. Use any wood you like, but I went with a lighter wood, apple. Shrimp likes to absorb smoke so I didn't want to use a strongly flavored wood.
Place the shrimp in a large bowl and drizzle with the oil. Toss to coat. Add the seasoning and toss to coat.
Transfer the shrimp to your smoker and smoke for 45 minutes or until golden brown and cooked through.
While the shrimp is smoking make the sauce. When the shrimp is done add to the sauce and serve garnished with the remaining green onions.
For the barbecue sauce
Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add 2 tablespoons of the green parts of the green onions and all of white parts. Saute for 3 minutes.
Add the bourbon and beer and boil until reduced by half.
Add the barbecue sauce, Worcestershire, lemon juice and brown sugar. Boil for 1 minute.
Add the heavy cream, the remaining butter, and the hot sauce. Let boil until thickened, about 5 minutes.
Season with salt and pepper.
I was looking for something different. As much as I love grilling beef patties on a grill, simple and tasty, I wanted something bigger. Something new. These spinach and artichoke stuffed burgers were just flat-out crazy delicious. Every bite is full or perfectly seasoned beef and a wonderful cheesy mixture that has just a slight kick. This is one great burger!
The recipe below makes 8 good-sized burgers. You want to pack them full of the cheese mixture, but not over-pack them or they will certainly burst open on the grill. You might end up with leftover cheese mix, which is great because it’s also awesome as a dip!
Don’t go crazy flipping your spinach and artichoke burgers on the grill. One time, that’s it. And carefully. Treat them as if you’re cooking raw eggs and don’t over-work them.
Also try my spinach and artichoke grilled cheese sandwiches.
Spinach and Artichoke Stuffed Burgers
- 8 ounces cream cheese softened
- 2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1 cup frozen spinach defrosted, drained
- 1 cup artichoke hearts chopped, drained
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 pounds ground beef
- 8 hamburger buns
- Vegetable oil for brushing
Add the cream cheese, mozzarella, Parmesan, spinach, chopped artichoke hearts, garlic and red pepper flakes to a large bowl. Stir to combine. Add salt and pepper to taste.
Divide the beef into 16 equally sized balls and flatten into thin patties. Place 2 tablespoons of the cheese mixture into the middle of 8 of the patties. Add another patty on top and pinch the seams to seal.
Season the burgers with salt and pepper on both sides. Fire up your grill for medium-high direct cooking.
Lightly brush the patties on both sides with vegetable oil and add to the grill. Cook 4-5 minutes per side or until they reach the desired doneness.
Lightly toast the buns and and top with the cooked burgers.