Author: Mike

Smoked Olives

I had my Weber smoker fired up the other day, making a nice batch of smoked pork chops. There was a little extra room on the top rack. Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

Smoked Olives

So Simple Yet So Good

Smoked olives have just a small kick to them thanks to the red pepper flakes. You don’t have to worry about them being too hot for you even if you aren’t as big a fan of spicy as we are.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple wood chunks to smoke these olives.

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For another great snack idea, try my smoked Chex Mix. Or skip the smoking and make some spicy roasted olives instead!

Smoked Olives
Print Pin
5 from 1 vote

Smoked Olives

Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.
Course Appetizer
Cuisine American
Keyword olives, smoked
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 cups
Calories 281kcal
Author Based on a recipe from Steven Raichlen

Equipment

Ingredients

Instructions

  • Fire up your smoker for smoking 225 – 275 F. Use a mellow wood such as apple.
  • Place the olives in a shallow aluminum pan.
  • Combine the garlic, pepper flake, and oil and pour over the olives.
  • Smoke for 45 minutes.
  • Remove and let cool before serving.

Notes

Serve chilled or at room temperature.

Nutrition

Calories: 281kcal | Carbohydrates: 6g | Protein: 2g | Fat: 30g | Saturated Fat: 4g | Sodium: 2101mg | Potassium: 65mg | Fiber: 5g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutritional values are approximate.

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Corn-on-the-Cob on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!

Corn-on-the-Cob on the Char-Broil Big Easy

Add Bacon. Just Because.

I cut my corn-on-the-cob in half and then put them into the Char-Broil Big Easy, standing them on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?

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Also try my corn cooked in packets on the Char-Broil Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Corn-on-the-Cob on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Corn-on-the-Cob from the Char-Broil Big Easy

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 93kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Season the corn.
  • If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
  • Place the corn into the Big Easy basket. I found it easiest to stand them on end.
  • Lower the basket into the cooker and cook 25-30 minutes or until the corn is done and starting to brown on the bottom and the bacon is done (if using).
  • Remove and devour!

Notes

You’ll want to use a Bunk Bed basket to double the capacity of your Big Easy.

Nutrition

Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 146mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

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Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet habanero ground beef jerky on the Nesco Snackmaster Pro has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. It’s definitely not candy-like. More like grown-up candy.

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

Remember To Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making sweet habanero ground beef jerky on your Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

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Paranoia Rules

I admit, I’m paranoid about my jerky. Even if I use pink curing salt. The sodium nitrites in the salt kill harmful bacteria as long as you’ve dried the meat properly and store it in air-tight containers away from sunlight. I keep mine in the fridge even though it’s not required. Even though I’ve made my share of jerky I still consider myself a newbie. And it’s not like I don’t have the room in the fridge. So in it goes!

Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, mesquite, sweet barbecue and hickory.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro
Print Pin
1 from 1 vote

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

This sweet habanero ground beef jerky has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. 
Course Dehydrator
Cuisine Jerky
Keyword beef, Big Easy, Char-Broil, jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 2304kcal
Author Mike

Equipment

Ingredients

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 614mg | Potassium: 2449mg | Calcium: 167mg | Iron: 18mg

Nutritional values are approximate.

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Big Kahuna Hot Dogs

From the moment I ran across this great idea for the Big Kahuna hot dogs from the menu at Duke’s Gourmet Hot Dogs (sadly, now closed) I knew one thing. I knew I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too. There’s just enough to give you that great hammy (not smoked) flavor. But for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce.

Big Kahuna Hot Dogs

Pineapple And BBQ Sauce Go Great Together

I didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chunks, and those would’ve found their way between the grill grates. If you have pineapple slices just toss them on the grill for a few minutes on each side. Then chop them into bite-sized pieces. The pineapple and the sauce are what makes these Big Kahuna hot dogs so great!

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Also try my blackjack dogs. I love them too!

Big Kahuna Dogs
Print Pin
5 from 1 vote

Big Kahuna Hot Dogs

From the moment i ran across this great idea for the Big Kahuna hot dogs I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 299kcal
Author Based on a menu item from Duke’s Gourmet Hot Dogs

Equipment

Ingredients

Instructions

  • Fire up your grill and cook the hot dogs and warm the buns.
  • Toss the pineapple slices onto the grill and grill a few minutes on each side. Remove and chop into bite-sized pieces.
  • Assemble dogs by first lining the toasted buns with a few slices of Canadian bacon.
  • Add the hot dog. Top with the pineapple and plenty of spicy BBQ sauce.
  • Serve with plenty of paper towels.

Notes

Good buns make for better dogs!

Nutrition

Calories: 299kcal | Carbohydrates: 47g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 530mg | Potassium: 264mg | Fiber: 2g | Sugar: 19g | Vitamin A: 57IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg

Nutritional values are approximate.

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Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.

Sriracha BBQ Sauce

Spicy BBQ Deliciousness

I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken. I also enjoy it on top of hot-off-the-grill hamburgers.

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Also try my sweet-and-spicy BBQ sauce.

Sriracha BBQ Sauce
Print Pin
4 from 1 vote

Sriracha BBQ Sauce

I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups
Calories 289kcal
Author Based on a recipe from Insane Chicken

Equipment

Ingredients

Instructions

  • Heat the oil in a saucepan over medium heat.
  • Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  • Mix in ketchup and soy sauce.
  • Bring to a boil.
  • Reduce heat to low, add in Sriracha and simmer 10 minutes.

Notes

Stir before using.

Nutrition

Calories: 289kcal | Carbohydrates: 67g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2341mg | Potassium: 622mg | Fiber: 2g | Sugar: 56g | Vitamin A: 859IU | Vitamin C: 46mg | Calcium: 80mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas. These little morsels are devilishly dangerously good.

Grilled Volcano Potatoes

Addicting Potato Bites

The bacon wrapped around the grilled volcano potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.

Grab A Few For Yourself

I refer to these as ‘cook’s treats’. A cook’s treat is something you make that the cook gets to sample first. And in this case by ‘sample’ I mean a whole bunch of. Make extra because they won’t all make it to the table!

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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Also try my grilled chorizo potato skins.

Grilled Volcano Potatoes
Print Pin
4 from 1 vote

Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 451kcal
Author Based on a recipe from Bacon, Butter, Cheese & Garlic

Ingredients

For the potatoes

  • 6 medium red potatoes rinsed
  • Olive oil
  • Kosher salt
  • ground black pepper
  • 6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
  • 2 slices bacon cooked, crumbled
  • 1-2 jalapenos seeded, diced
  • ¾ cup extra sharp cheddar cheese shredded
  • 1/2-1 cup your favorite BBQ sauce
  • 1 green onion sliced, for garnish

For the sour cream topping

Instructions

  • Preheat your oven to 400 degrees.
  • Brush the potatoes with olive oil and season with salt and pepper.
  • Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
  • Bake for 15-20 minutes or until just tender.
  • Remove and let cool.
  • Meanwhile, combine the sauce ingredients and mix well.
  • Cut just a bit off each end of the potatoes so that they stand up straight on one end.
  • Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4″ or so of the potato ‘walls’.
  • Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
  • Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
  • Fire up your grill for indirect cooking, 350-400 F.
  • Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
  • Serve garnished with the sour cream topping and green onions.

Notes

Substitute minced jalapeno for the green onions for a little kick.

Nutrition

Calories: 451kcal | Carbohydrates: 47g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 597mg | Potassium: 1188mg | Fiber: 4g | Sugar: 12g | Vitamin A: 669IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 2mg

Nutritional values are approximate.

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Sriracha Bacon Onion Rings on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

These Sriracha bacon onion rings on the Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? I have to tell you, these rings don’t get all super crispy like deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests!

Sriracha Bacon Onion Rings on the Char-Broil Big Easy

Easy To Make. Fun To Eat.

Basically, you can serve the sriracha bacon onion rings on the Char-Broil Big Easy ‘as-is’. Or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch will help cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.

You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the bunk bed basket. It adds a lot of cooking room.

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Sriracha Bacon Onion Rings on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Sriracha Bacon Onion Rings on the Char-Broil Big Easy

These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. 
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, onion rings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 rings
Calories 109kcal
Author Mike

Equipment

Ingredients

  • 2 large Vidalia onions
  • Sriracha
  • 12 slices bacon

Instructions

  • Fire up your Big Easy.
  • Slice the onion into thick ‘steaks’ about 1/2″ thick.
  • Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
  • Squeeze some Sriracha into a bowl that’s just big enough to fit an onion ring.
  • Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
  • Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loosely or it will fall off.
  • Brush (or just use your fingers) more Sriracha on the outside of the bacon.
  • Place the rings on your Big Easy rack and lower into the Big Easy.
  • Cook the rings until the bacon just starts to crisp.
  • Gently flip them and cook another 10-15 minutes.
  • Remove to a wire rack and let firm up a bit.

Notes

Serve with Ranch dressing or ketchup.

Nutrition

Calories: 109kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Shrimp Cobb Salad

Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better. You can make a smoked shrimp Cobb salad any way you want to suit your tastes. Just don’t forget the star of the show, the smoked shrimp!

Smoked Shrimp Cobb Salad

This Is Not A Boring Salad

The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables. And the pop of the cherry tomatoes. There’s no point in having a boring smoked shrimp Cobb salad.

I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.

My favorite salads when I eat out are the Buffalo chicken salad at Max and Erma’s, their Santa Fe chicken salad, and the tossed Cobb at The Ram, topped with Buffalo chicken. Yes, I like spicy salads.

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Also try my grilled shrimp Cobb salad.

Smoked Shrimp Cobb Salad
Print Pin
5 from 1 vote

Smoked Shrimp Cobb Salad

The star of the show is the smoked shrimp!
Course Main or Side
Cuisine American
Keyword salad, shrimp, smoked
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Your favorite Cobb salad ingredients, I used

  • Green leaf lettuce
  • Chilled canned small artichoke hearts drained, chopped
  • Cherry tomatoes
  • Chopped radishes
  • Boiled eggs halved
  • Diced avocado

Instructions

  • Arrange ingredients on a platter and serve.

Notes

Use your favorite salad ingredients.

Nutritional values are approximate.

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Outback Steakhouse Green Beans (Copycat Recipe)

Green beans are in season, which means I usually grab a pound or so every few days at the grocery store. Although I often grill my green beans if I’m already outside grilling, this copycat recipe for Outback Steakhouse green beans is a big favorite of ours. The beans take only a few minutes to make.

Outback Steakhouse Green Beans (Copycat Recipe)

Add Some Orange Things

You can also add carrots to these copycat recipe Outback Steakhouse green beans for a great twist on the restaurant classic. Just peel a few carrots and slice them thin. Put them into the boiling water for a minute or two before adding the beans so they all come out done and tender at the same time. You want the ‘bite’ to be the same between them.

For another variation, and one with a little kick, toss in a few pinches (or more) of dried red pepper flake when you sauté the beans.

I actually use my good ole trusty Dutch oven to make these beans. I was able to make the entire thing in a single pot. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Long Time Bean Friends

Ok, so time for a (probably boring) story. I would’ve never wanted to make these beans at home if I hadn’t first had them in the restaurant. We were travelling between Indianapolis and Augusta, Georgia. We’d stopped for the night in Dalton, Georgia, just north of Atlanta. I was road tired. But fortunately, there was an Outback Steakhouse right next to our hotel. We both ordered the prime rib sandwich (oh my goodness was that ever amazing!) and the green beans. I think I ordered seconds of the beans. I don’t think I’ve ever done that in a restaurant.

And that’s how we got here. To me making these at home so many years later.

Also try my awesome green bean recipe.

Copycat Outback Steakhouse Green Beans
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5 from 1 vote

Outback Steakhouse Green Beans (Copycat Recipe)

Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.
Course Side
Cuisine American
Keyword copycat, green beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 59kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring a medium pot of salted water to a boil.
  • Add the beans and boil for 6-8 minutes or until just turning tender.
  • Drain and rinse with cold water.
  • Melt the butter in a medium sauce pan over medium-high heat.
  • Add the sugar and let dissolve, stirring occasionally.
  • Add the beans and toss to coat in the butter mixture. Saute for 3-4 minutes, flipping once or twice.
  • Season with salt and pepper and serve.

Notes

You can use any beans you like for a nice variation!

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 244mg | Fiber: 3g | Sugar: 7g | Vitamin A: 826IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill (a Weber grill, in this case!). They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. I finish mine off with traditional toppings: cheese, sour cream, green onion and crumbled bacon.

Grilled Potato Skins

Its The Chipotle Butter…

But there’s a bit of a twist. The potatoes are brushed with a great chipotle butter that gives them a bit more smokiness and just a little heat. It’s what makes them stand above the normal crowd of potato skins.

I recommend that you use a grill basket when making potato skins. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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Roasted jalapenos are also great on these grilled potato skins. For a great smoky potato skin try my chipotle pulled pork version. My cedar-planked potato skins are also crazy-good.

Grilled Potato Skins
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4 from 1 vote

Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill.
Course Appetizer
Cuisine American
Keyword grilled, potato skins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 336kcal

Ingredients

  • 2 large Russet potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 3 strips bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream for serving

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese.
  • Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Notes

Try to make your potato wedges all the same size so they cook at the same rate.

Nutrition

Calories: 336kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 311mg | Potassium: 866mg | Fiber: 3g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 12mg | Calcium: 243mg | Iron: 2mg

Nutritional values are approximate.

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