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.
Ice 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.
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
- 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
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.
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.
The 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
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
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.
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.
I 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
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 2 -4
- 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
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.