Cedar Planked Twinkies

Grilled Twinkies are a great thing. Cedar planked Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. You can top them with whatever you have on hand. For me that meant Nutella (a good thing no matter what, but also good to keep your other toppings from falling off of the Twinkies), ooey-gooey marshmallows, crunchy toffee and of course, whipped cream.
Cedar Planked TwinkiesIce cream, toasted nuts, cherries, anything you can find while be good on cedar planked Twinkies. Just don’t leave the Twinkies on the grill too long or the cedar flavor might get too strong. You want that hint of cedar to kind of be lurking in the background and not jumping right out at you. You can also skip the cedar plank and grill the Twinkies directly on your grill.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. For an appetizer, you’ll love my plank-smoked Camembert.

Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Twinkies

You'll need one cedar plank.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Author Mike

Ingredients

  • 4 Twinkies
  • 3/4 cup Nutella
  • 1/2 cup mini marshmallows
  • 1/4 cup Toffee pieces
  • Whipped cream
  • Any other favorite toppings roasted peanuts, toasted walnuts, fresh fruit or berries, etc

Instructions

  • Soak plank in water for 1 hour.
  • Fire up a grill for indirect 300 F grilling.
  • Place Twinkies on the plank.
  • Slather tops with the Nutella.
  • Sprinkle with the marshmallows and toffee.
  • Place on the grill and grill for 15 minutes or until the marshmallows have started to melt.
  • 'Serve topped with whipped cream and whatever other toppings you enjoy.

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Cedar-Planked Shrimp and Grits

Anita and I both agreed that these cedar-planked shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess. Any one of the star components would be absolutely fantastic on it’s own, but together, they made for the perfect dinner.
Cedar-Planked Shrimp and GritsThe shrimp do not take long to cook on the cedar plank, so keep an eye on them and don’t over cook them. If you don’t have a cedar plank you can cook the shrimp directly on the grill, or skewer them first.

I can’t recommend the grits and sauce enough, though I’d eat the shrimp off the grill by themselves any day of the week.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches and spicy grilled shrimp.

Cedar-Planked Shrimp and Grits

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 servings
Author Mike

Ingredients

For the shrimp

  • 1 cedar grilling plank
  • 4 tablespoons unsalted butter
  • 2 teaspoons Creole seasoning
  • 2 tablespoons your favorite BBQ sauce
  • 1 pound large raw shrimp peeled and deveined

For the grits

  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 cup quick-cooking grits
  • 1 tablespoon tomato paste
  • 3/4 cup heavy cream
  • 3 1/2 ounces extra sharp cheddar cheese shredded

For the sauce

  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 clove garlic mined
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce

Instructions

For the shrimp

  • Soak plank in water for at least an hour.
  • Melt the butter in a small saucepan.
  • Stir in the Creole seasoning and BBQ sauce.
  • Remove from heat and let cool slightly.
  • Add the shrimp and toss to coat.
  • Cover and refrigerate for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Place the plank over direct heat until it starts to smoke and char. Remove to indirect heat.
  • Remove the shrimp from the container. Shake off any excess marinade and add to the plank.
  • Cook until the shrimp are pink and done, 10-15 minutes.

For the grits

  • Bring the broth and butter to a boil in a medium saucepan.
  • Slowly whisk in the grits.
  • Cook for 5 minutes, whisking constantly.
  • Stir in the tomato paste, heavy cream, and the cheese.
  • Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
  • Remove from heat.

For the sauce

  • Melt butter in a large skillet.
  • Add the garlic and saute for 30 seconds.
  • Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
  • Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
  • Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.

Serving

  • Serve the shrimp over the grits with plenty of sauce.

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great.
Roasted Vegetable Stuffed MushroomsI have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.

Also try my roasted beet and dill cucumber salad.

Roasted Vegetable Stuffed Mushrooms

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 2 -4
Author Mike

Ingredients

  • 1 small cedar plank optional
  • 1/2 medium red bell pepper
  • 1/2 medium orange bell pepper
  • 1 ear sweet corn
  • Vegetable oil
  • Dried oregano crushed (optional)
  • Salt and pepper to taste
  • Two large portobello mushroom caps
  • Queso blanco shredded (or mozzarella)
  • Chopped cilantro for garnish

Instructions

  • Soak the cedar plank in water, if using.
  • Fire up your grill for high-heat cooking.
  • Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  • Place over high heat and roast, turning often, until lightly charred and just tender.
  • Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  • Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  • Add the cedar plank and let it get hot and smoky, about 20 minutes.
  • Reduce grill heat to medium.
  • Using a spoon, gently scrape out the gills from the mushrooms.
  • Lightly brush both sides of the mushrooms with oil.
  • Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  • Remove from heat and place onto the cedar plank.
  • Spoon the vegetable mix into the mushrooms and place onto the grill.
  • Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn't catch on fire. If it does, spray it with water from a spray bottle.
  • Add cheese and cook another 3-4 minutes until melted.
  • Remove from heat, garnish with chopped cilantro, and serve.

Cedar-Planked Hot Dogs

Oh my goodness. I was just about as happy as a kid on Christmas morning as I cooked these cedar-planked hot dogs. I knew I was going to enjoy a truly tasty fantastic dog, topped with onion and crispy bacon that also had just a hint of cedar to them. The dogs cooked up super plump and moist. No overpowering sense of cedar. Just enough, there in the background. Perfect. After the onion and bacon got some cedar ‘happiness’ they went into a cast iron skillet on the grill to get cooked up the rest of the way.

Cedar-Planked Hot DogsJust thinking about these great dogs has my stomach growling. What great tastes in each and every bite. One of my favorites of all time, that’s for sure.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Hot Dogs

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Author Mike

Ingredients

  • 1 small cedar plank
  • 2 all-beef hot dogs
  • 1/2 medium sweet onion sliced
  • 2 pieces thick-cut smoked bacon chopped into 1/4" pieces
  • 2 hot dog buns
  • Your favorite hot dog toppings

Instructions

  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Place the plank rough-side down over high direct heat. Let the plank get nice and hot, smoke and even get a bit charred. Move to indirect heat.
  • Add the hot dogs, onions, and bacon to the plank. Close the grill and let the ingredients cook for 15 minutes. Make sure you have the heat high enough to make the plank smoke but don't let it catch on fire. I keep a spray bottle full of water nearby just in case...
  • Remove the hots dogs to a plate.
  • Transfer the onions and bacon to a skillet on the stovetop over medium-high heat or use a small cast iron skillet on your grill since it's already nice and hot.
  • Cook the onions and bacon until the bacon is crisped and the onions are done.
  • Meanwhile toast the buns as desired.
  • Serve dogs on buns topped with the bacon and onions and your favorite condiments.

Cedar Planked Creamy Mashed Potatoes

After making cedar planked Cajun mashed potatoes the other day, I just had to make traditional creamy mashed potatoes the same way. And although I love mashed potatoes right out of the pot, finishing them on cedar over a hot grill just takes them to a new wonderful place. A happy place. There’s a light aroma and flavor of cedar. Not overwhelming or overpowering at all. Really just perfect. And hey, mashed potatoes on a plank on grill looks cool. It’ll amaze your friends and neighbors!
Cedar Planked Creamy Mashed PotatoesReally, any good mashed potato recipe can be used here. Just make sure that the potatoes are somewhat firm or they’ll run off the plank. That would be a mess. A big mess.

I made these cedar planked creamy mashed potatoes on my just-refurbished 15 year-old Weber gas grill, but any good grill will do. Just make sure you have room for the plank.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Creamy Mashed Potatoes

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 -10 servings

Ingredients

For the potatoes

  • 5 pounds Russet potatoes quartered
  • 2 sticks unsalted butter softened
  • 1 8 oz package cream cheese softened
  • 1 cup heavy cream
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

For the chive butter

  • 1/4 cup unsalted butter softened
  • Chives to taste (dry chives can be used instead of fresh)

Instructions

  • Soak a cedar plank in water.
  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until tender, about 20 minutes.
  • Drain and return to the pot.
  • Add remaining ingredients and mash with a potato masher or hand mixer.
  • Fire up your grill for indirect cooking.
  • Mound potatoes onto the plank and put onto the grill over indirect heat.
  • After 15 minutes add small spoonfuls of the chive butter to the tops of the potatoes (make tiny indentations so the butter doesn't run off) and cook another 5 minutes.
  • Serve hot.

For the chive butter

  • Mix all ingredients well. Don't be shy with the chives.

Cedar-Planked Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into them at the same time, then look up at each other, and smile. You don’t have to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-planked sausage sandwich is it.

First, the Polish sausage is so tender and juicy, with just a hint of cedar. Then, there’s the sweet kraut that is full of caramelized onion flavor and also a hint of cedar. And finally, the kicker, the Sriracha mustard sauce brings the heat and seals the deal.
Cedar-Planked Sausage SandwichThis was the first time I’d cooked sausages on cedar. I know some folks don’t like the aroma or flavor of cedar, but I’ve found that if you don’t over char the planks it’s not that overwhelming, adding that little something different to every dish you cook on it. I love it.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Sausage Sandwich

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2 large cedar planks
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1 sweet onion sliced
  • 3 cups sauerkraut rinsed drained
  • 1 pound Polish sausages 5-6 sausages
  • Hoagie buns
  • Sriracha mustard sauce

Instructions

  • Soak cedar planks in water for at least 30 minutes.
  • Meanwhile, melt the butter in a large sauce pan over medium-high heat.
  • Stir in the sugar and let dissolve.
  • Add the onions, stir often, and caramelize, about 20 minutes. Do not rush them.
  • Add in the kraut, stir and let simmer 5-10 minutes.
  • Fire up your grill. Place the planks over the fire and let them get lightly charred on one side.
  • Flip planks and add the sausages and kraut.
  • Grill until the sausages are fully cooked, 15-20 minutes.
  • Lightly toast the buns, if desired. Top with the cooked sausages, kraut mixture, and a healthy serving of Sriracha mustard sauce. Add top bun and serve.

Cedar-Planked Spicy Grilled Shrimp

I’ve been on a cedar-planking cooking theme lately. I rather enjoy the flavor and aroma that grilled cedar produces. Cooking on cedar takes not much longer than cooking directly on the grill grates, and well, it looks cool. To mix things up, I have also been known to cook on maple planks. I needed some spicy shrimp for a Cobb salad I was going to serve for dinner the other night. Shrimp are so easy and fast to grill. These cedar-planked spicy grilled shrimp came out perfect, with plenty of spice (I added much more cayenne than the recipe states. If you like heat like I do, you should add more too!) and a beautiful color.
Cedar-Planked Spicy Grilled ShrimpYou can chill these shrimp for salads or shrimp cocktail, or serve them hot off the grill as a great main dish.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, and shrimp and grits.

Cedar-Planked Spicy Grilled Shrimp

Course Main or Appetizer
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pound shrimp I used 21-24 count, peeled and deveined
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • Couple dashes freshly ground black pepper
  • 1 1/2 teaspoons paprika
  • 1/8 teaspoon or more cayenne pepper
  • 1 cedar plank
  • 1 tablespoon freshly squeezed lime juice
  • Chopped fresh cilantro for garnish

Instructions

  • Place the shrimp in a resealable container.
  • Drizzle with the oil and toss to coat.
  • Add the salt, pepper, paprika and cayenne pepper and toss to coat.
  • Refrigerate for 2 hours.
  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for medium-high cooking.
  • Add the cedar plank and leave it on the grill until it starts to smoke.
  • Add the shrimp and cook for 3-4 minutes.
  • Flip the shrimp and cook until done, another 3-4 minutes.
  • Serve drizzled with the lime juice and garnished with chopped cilantro.

Cedar-Planked Chorizo Portobellos

I’m finding that stuffed mushrooms are becoming more and more a regular part of my grill outs. They’re incredibly easy to make, and you can stuff them with just about anything, from in-season fresh vegetables to pork chorizo. You can cook these cedar-planked chorizo portobellos directly on the grill. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe with a creamy cheese topping and a little hint of cilantro.

I use large portobellos. Our local grocery store sells them in 2- and 4-packs as ‘grill caps’. They’re the perfect size for 2 or 4 people each, depending on what you use for stuffing.
Cedar Planked Chorizo PortobellosI don’t like to over-char my cedar planks, which increases the aroma and flavor of the cedar. I like just a hint of cedar. Just something different.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Chorizo Portobellos

Course Side
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings
Author Mike

Ingredients

  • 1 cedar plank
  • 2 portobello mushroom caps gills gently scooped out with a spoon
  • Olive oil
  • 4 tablespoons or more our pork chorizo stuffing (or substitute cooked crumbled chorizo)
  • 4 tablespoons or more shredded queso quesadilla cheese
  • Cilantro chopped, for garnish

Instructions

  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Meanwhile, lightly brush the mushrooms on both sides with oil.
  • Place on grill, gill-side up, over direct heat for 3 minutes. Remove and let cool slightly while the plank continues to soak.
  • Transfer portobellos to the plank.
  • Spoon pork chorizo stuffing into mushroom tops.
  • Place on grill over indirect heat and cook for 15 minutes. Check often to make sure the plank doesn't catch fire. If it does, just blow on it or spritz it with a little water to extinguish.
  • Add the cheese and cook another 5 minutes or until melted.
  • Sprinkle with chopped cilantro and serve.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.

Cedar Planked Cajun Mashed PotatoesI served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Cajun Mashed Potatoes

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 -10 servings

Ingredients

For the mashed potatoes

  • 3 lbs Russet potatoes peeled, quartered
  • 1 ⁄4 cup heavy Cream
  • 1 ⁄2 cup unsalted butter softened
  • 2 cups pepper jack cheese shredded
  • Kosher salt to taste
  • 2 teaspoons smoked black pepper
  • 1 teaspoon Cajun seasoning

For the Cajun butter

  • 1/4 pound unsalted butter softened
  • 1 teaspoon Cajun Seasoning
  • 1 3/4 teaspoons Tabasco or Louisiana Hot Sauce

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  • Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  • Place potatoes into a resealable container in the fridge for 1 hour to set.
  • Meanwhile, soak a cedar plank in water.
  • Fire up your smoker for indirect cooking.
  • When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  • Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  • Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  • Serve hot.

For the Cajun butter

  • Combine all ingredients.