I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. Anita’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day.
The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor.
Also try making my delicious beef summer sausage.
Smoked Sausage with Sriracha Mustard Sauce
Cook Time 2 hours
Total Time 2 hours
- Your favorite fresh sausage links
- Sriracha mustard sauce
For the Sriracha mustard sauce
- 3/4 cup mayonnaise
- 6 tablespoons prepared yellow mustard
- 6 tablespoons Sriracha hot sauce
- 2 teaspoons chipotle chilies in adobo sauce minced
Fire up your smoker for cooking at 225-250 F.
Add your favorite wood (I used cherry).
Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
Remove from smoker and cover in foil until ready to use.
Serve with Sriracha mustard sauce, for dipping.
For the Sriracha mustard sauce
Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.
I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.
Fiery Smoked Chuck Roast
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
- 3 pound chuck roast
- 1/2 24 ounce bottle Goya Mojo Chipotle Marinade
- Chipotle chili powder to taste (or substitute your favorite spicy rub)
Place the chuck roast into a resealable container or bag.
Add the marinade. Seal and toss to coat.
Fire up your smoker for cooking at 250 F.
Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
Smoke for two hours.
Transfer meat to a large piece of foil and seal tightly.
Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
Remove from the smoker and let rest 30 minutes before slicing or chopping.
I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Other than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.
Even my un-smoked beans and weenies are different. Try them.
Smoked Blueberry Beanie Weenie
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
- 1 16 ounce can great northern beans, drained and rinsed
- 1 16 ounce can light red kidney beans, drained and rinsed
- 1 16 ounce can dark red kidney beans, drained and rinsed
- 4 slices bacon chopped
- 1 medium onion diced
- 3/4 cup blueberry syrup
- 1/2 cup ketchup
- 1 tablespoon Kosher salt
- 1/4 teaspoon dried ginger
- 2 teaspoons dry mustard
- Freshly ground black pepper and hot sauce to taste
- Hot dogs sliced as desired
Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
Place the beans in a large bowl.
Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
Add the onion and saute until softened. Remove.
Combine all but the hot dogs with the beans.
Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
Stir in the hot dogs and cook another 30 minutes.