Author: Mike

Candied Sweet Corn

The best months of the year are when sweet corn is in season. We have lots of great corn here in the mid-west, and there are lots of ways to prepare it. This candied sweet corn is definitely sweet. It also has a bit of spice to it thanks to some Cajun seasoning. The sweet and heat really complement each other perfectly. This corn dish disappears quickly.

Candied Sweet Corn

Any Corn Will Do

You can also use canned or frozen corn, so you can make this candied sweet corn year ’round. Sure it’s best when made with fresh corn, but we all know that can’t always happen! Best thing about fresh corn besides the great flavor of course, is that you get to spend quality time peeling or cutting the kernels off.

2PCS Corn Planer Cutter Thresher Peeler, Corn Thresher Cob Stripper Tool,Premium Stainless Steel Corn Thresher Cob Remover tool with Ergonomic Handle
2PCS Corn Planer Cutter Thresher Peeler, Corn Thresher Cob Stripper Tool,Premium Stainless Steel Corn Thresher Cob Remover tool with Ergonomic Handle

Also try my southern creamed corn.

Inspired by a recipe from The Neelys.

Candied Sweet Corn
Print Pin
5 from 1 vote

Candied Sweet Corn

This candied sweet corn is definitely sweet, but it also has a bit of spice to it thanks to some Cajun seasoning. The sweet and heat really compliment each other perfectly. This corn dish disappears quickly.
Course Side
Cuisine American
Keyword corn, sweet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 58kcal
Author Based on a recipe from The Neelys

Equipment

Ingredients

Instructions

  • Cut the corn off of the cob.
  • Melt butter in a medium skillet over medium-high heat.
  • Add the onion and cook until tender.
  • Add the corn and cook until tender.
  • In a bowl, combine the brown sugar, honey and Cajun seasoning.
  • Stir in the corn mixture and cook for a few minutes, stirring constantly.

Notes

Add a little diced jalapeno for a little heat for the sweet!

Nutrition

Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Smoked Cabbage Rolls

The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!

Smoked Cabbage Rolls

That Great Smoky Flavor

You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.

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. For these rolls I went with apple. The results were amazing!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my slow cooker stuffed cabbage rolls.

Smoked Cabbage Rolls
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4 from 3 votes

Smoked Cabbage Rolls

Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.
Course Main
Cuisine American
Keyword cabbage, rolls, smoked
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 rolls
Calories 323kcal
Author From Traeger Grills

Equipment

Ingredients

For the rolls

  • 1 medium green cabbage core removed but keep the head intact
  • 1 ¼ pounds ground beef
  • ¼ pound bulk pork sausage
  • 1 cup white rice cooked ,cooled
  • 1 small sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 egg
  • 1 ½ tablespoons Cajun seasoning

For the sauce

Instructions

  • Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.

For the rolls

  • Bring a large pot of salted water to a boil.
  • Add the cabbage with the hole where the core was facing down.
  • Cover and boil for 10 minutes.
  • Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
  • Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
  • Combine remaining roll ingredients in a large bowl. Mix well.
  • Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
  • Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
  • Place into a disposable aluminum pan, seam-side down.

For the sauce

  • Combine all ingredients in a bowl.
  • Pour sauce over the rolls.
  • Place onto smoker and smoke for 15-20 minutes.
  • Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
  • Let cool slightly then serve.

Notes

These freeze well for thawing and reheating later.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 307mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 914IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Bubba Gump Shrimp 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.

We eat at the Bubba Gump Shrimp Company in Gatlinburg, Tennessee, whenever we can. Not only is the food and service great, they also have trivia contests where you have to answer questions about the movie, which we’ve seen a thousand times. Hey, it’s fun! What’s my favorite thing to eat at Bubba Gump’s? Shrimper’s Heaven. It’s not called that for no reason either!

Bubba Gump Shrimp on the Char-Broil Big Easy

Perfect Every Time

When I get to hankerin’ for shrimp, I make up a basket of these shrimp on the Char-Broil Big Easy. They take absolutely no time at all to cook and they come out tender and tasty. You can eat them lots of ways, from chilled with shrimp cocktail sauce, to warm with various dipping sauces, to hot-off-the-grill on a po boy sandwich. Or cook unpeeled shrimp and peel-and-eat them all by themselves.

No Crowding

The picture above shows one pound of 21-24 count shrimp. That’s about all you can get in the standard basket with the bunk bed. You might could get 1 1/2 pounds, but you don’t want to crowd them or they won’t cook evenly. For more shrimp, you’ll need a skewer insert (you’ll have to peel the shrimp first of course) or the Wingin’ator 3000 modification.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Make yourself some quick cocktail sauce too!

Bubba Gump Shrimp on the Char-Broil Big Easy
Print Pin
3.50 from 2 votes

Bubba Gump Shrimp on the Char-Broil Big Easy

When I get to hankerin’ for shrimp, I make up a basket of these shrimp. They take absolutely no time at all to cook and they come out tender and tasty.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 pound
Calories 1699kcal
Author Based on a recipe from CopyKat

Equipment

Ingredients

Instructions

  • Place shrimp in a resealable container or bag.
  • Add remaining ingredients. Seal and shake to coat well.
  • Fire up your Big Easy. Spray the basket and bunk bed basket with non-stick spray. You can also skewer the shrimp using either of the Char-Broil skewer kits available for the Big Easy (see below).
  • Add shrimp. Lower into cooker, and cover with the lid.
  • Cook 5-6 minutes or until the shrimp have turned pink.

Notes

Fire up your Big Easy. Spray the basket and bunk bed basket (or Wingin’ator 3000) with non-stick spray. You can also skewer the shrimp using either of the Char-Broil skewer kits available for the Big Easy.

Nutrition

Calories: 1699kcal | Carbohydrates: 341g | Protein: 60g | Fat: 8g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 1064mg | Fiber: 15g | Sugar: 12g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 6mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Skinned Watermelon

Nothing beats an ice-cold watermelon. It has been crazy hot here in Indianapolis the last few days, so I decided to grab a watermelon. Then, I skinned it.

The first time I saw a skinned watermelon, I scratched my head… How did they do that? I found a great video on YouTube that explained it all, so off I went made my own skinned watermelon. I was so happy with the end result I carried the watermelon around the ‘hood showing it to the neighbors. Make one and take it to your next big party!

Skinned Watermelon


Let’s get started!

So… here’s how you do it. First, grab TWO watermelons that are as close to the same size as you can get. Large or small, round or oblong, it doesn’t matter, as long as they are the same size. The only other thing you’ll need is a new Scotch-Brite scrubbing pad.

You shave the first watermelon and then scoop out the fruit from the second. The first watermelon is then inserted inside the second. It’s actually pretty easy to do.

The first watermelon…

So, start with the first watermelon. Put it on a cutting board and cut the rind off on all sides. Just take your knife and cut from the top to the bottom down the sides, following the contour of the melon. Don’t cut too deep, but get most of the rind. Be careful, as the melon will be slippery. It’ll want to get away from you.

Now, take the Scotch-Brite pad and run it all over the skinned melon. This will take off the remaining rind and any little ‘veins’ that you see. When you’re done, the watermelon will be smooth and pretty!

Skinned WatermelonThe second watermelon…

Now, grab the second watermelon and cut it in half. Take a large spoon or an ice cream scoop and scoop out most of the fruit. Save the fruit for later, or do as I did and snack on it while you’re finishing the project.

Put them together…

Skinned Watermelon

Test the fit of the skinned watermelon by inserting it into one of the scooped halves and add the other half as a top. If it doesn’t fit well you might have to scoop out more flesh or shave off more melon. Just remember, the skinned melon is as slick as a greased pig. It’ll want to get away from you so hold on to it!
Finally, when everything fits, just as the top and carry the melon to your party. Take off the lid and watch everyone’s expressions as they wonder how you did it!

Skinned Watermelon

Also try my jello-filled melon! It’ll wow everyone too!

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.

This recipe makes a pretty good sized batch, but believe me, it won’t last long. People are going to want seconds if not thirds.

Smoked Baked Beans

Add Some Kick

If you want, you can add a bit of kick to your smoked baked beans. Just add some roasted, chopped or diced jalapenos or a couple dashes of hot sauce. I cooked mine on a rack beneath some Tasso ham. Tasso has a heavy dose of cayenne on it. All that spicy goodness dripped down into the beans giving them a really great kick. I made sure that the beans got hot enough that I didn’t have to worry if the ham drippings were fully cooked or not. Not everyone has tasso to put on the smoker at the same time as their beans, so reach for hot peppers or hot sauce instead!

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 for smoking these beans

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my smokehouse beans.

Smoked Baked Beans
Print Pin
5 from 1 vote

Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.
Course Side
Cuisine American
Keyword baked beans, smoked
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10
Calories 51kcal
Author Based on a recipe from The Virtual Weber Bullet

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 250 F.
  • Pour the beans into 9″ x 13″ aluminum pan.
  • Stir in the remaining ingredients.
  • Place onto the smoker and cook for 2 hours or until the vegetables are somewhat tender, stirring occasionally.

Notes

Add some smoked sausage or kielbasa and serve as a meal.

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 111mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Black Pepper Jerky

After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade black pepper jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.

Black Pepper Jerky

How was it?

The end result was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.

Things to keep in mind

The most important things to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.

The fire

I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.

Slicing

To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.

Pack it in!

To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. But, I have to admit that skewering the meat and feeding it through the grill grates took some time. You can easily fit 3-5 pounds of jerky on an 18″ smoker.

Jerky on the Weber Smokey Mountain

Conclusion

I was surprised with how easy making jerky was. I’ll definitely be trying different flavors out soon. Also, you can follow this recipe for making jerky at home in the oven. You’ll want to add a teaspoon or two of liquid smoke to the marinade to get a smoky flavor. Also, If you can’t get your oven down to 150 F, set it as low as it’ll go. Then put a wooden spoon in between the door and oven to let some air out as the jerky cooks on racks.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my teriyaki jerky.

Black Pepper Jerky
Print Pin
5 from 1 vote

Black Pepper Jerky

This black pepper jerky was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2.5 pounds
Calories 2402kcal
Author Mike

Equipment

Ingredients

Instructions

  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 – 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.

Notes

It’s ok to use low-sodium soy sauce.

Nutrition

Calories: 2402kcal | Carbohydrates: 15g | Protein: 166g | Fat: 182g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 5901mg | Potassium: 2941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 22mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

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 a cedar plank 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 Potatoes

Incredibly Tasty Potatoes

Really, 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.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

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
Print Pin
5 from 1 vote

Cedar Planked Creamy Mashed Potatoes

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.
Course Side
Cuisine American
Keyword cedar plank, mashed potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 678kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

For the potatoes

For the chive butter

  • ¼ 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.

Notes

You can add a little cheese to the potatoes just before placing on the plank.

Nutrition

Calories: 678kcal | Carbohydrates: 53g | Protein: 9g | Fat: 50g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 556mg | Potassium: 1256mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1706IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 3mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Hot Dog Tomato Salad

What? Hot dogs in a fresh tomato salad? Well, that’s how my mom got me to eat tomatoes when I was a kid. I didn’t really like tomatoes then, but I was more than happy to sit down with a bowl of this hot dog tomato salad.

The key for me was to eat everything BUT the hot dogs first. This left the best part, hot dogs sitting in a great vinegary and oniony dressing. The dogs would soak up a bit of the vinegar and taste unlike any hot dog I’d ever had. Add strangely enough, I would drink up the remaining dressing. Odd, huh?

Hot Dog Tomato Salad

This Is A Childhood Favorite Of Mine

As much as it might sound a little odd, this is a great salad. You can leave out the hot dogs if you like, but I highly recommend adding them. Believe it or not, hot dogs and tomatoes go great together!

Lucy's Family Owned - Natural Distilled White Vinegar, 1 Gallon (128 oz) - 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))
Lucy’s Family Owned – Natural Distilled White Vinegar, 1 Gallon (128 oz) – 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))

If you’re looking for a more grown-up tomato dish, try my cherry tomato salad.

Hot Dog Tomato Salad
Print Pin
5 from 1 vote

Hot Dog Tomato Salad

What? Hot dogs in a fresh tomato salad? Well, that’s how my mom got me to eat tomatoes when I was a kid. I didn’t really like tomatoes then, but I was more than happy to sit down with a bowl of this hot dog tomato salad.
Course Salad
Cuisine American
Keyword hot dogs, salad, tomato
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 268kcal
Author Mike

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Taste and add more vinegar if you like.

Notes

Stir before serving.

Nutrition

Calories: 268kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Sodium: 12mg | Potassium: 407mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1196IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Cedar-Planked Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into it at the same time, then look up at each other, and smile. No one has to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-planked sausage sandwich is it.

Cedar-Planked Sausage Sandwich

Perfectly Tasty Juicy Sausage

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. This cedar-planked sausage sandwich is fantastic.

A Hint Of Cedar

This 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.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

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. And don’t forget, my awesome cedar planked meatballs!

Cedar-Planked Sausage Sandwich
Print Pin
5 from 1 vote

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.
Course Main
Cuisine American
Keyword cedar plank, sandwich, sausage
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 477kcal
Author Adapted from Aaron McCargo Jr

Equipment

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1 sweet onion sliced
  • 3 cups sauerkraut rinsed drained
  • 1 pound Polish sausages 6 sausages
  • 6 Hoagie buns
  • Sriracha mustard sauce or a good strong mustard

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.

Notes

Feel free to substitute your favorite kind of sausage.

Nutrition

Calories: 477kcal | Carbohydrates: 47g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 1434mg | Potassium: 372mg | Fiber: 4g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 13mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Spicy Avocado Salad Dressing

I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.

Spicy Avocado Salad Dressing

Refreshingly Delicious

This spicy avocado salad dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. If you find it to be too thick you can thin it with some milk or buttermilk. Or just add a bit more sour cream.

You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of - 1.5oz: 12 of - 2.5oz)
(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Spicy Avocado Salad Dressing
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4 from 1 vote

Spicy Avocado Salad Dressing

Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Course Salad Dressing
Cuisine American
Keyword avocado, homemade salad dressing, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 437kcal
Author Mike

Equipment

Ingredients

  • 2 avocados chopped
  • ½ cup sour cream
  • ¼ cup fresh cilantro chopped
  • 1 jalapeno pepper seeded, chopped
  • 1 tablespoon lime juice
  • Kosher salt to taste
  • ground black pepper to taste

Instructions

  • Place all but the salt and pepper into a blender and pulse until smooth.
  • Season with salt and pepper and pulse a few more times.
  • If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps.
  • Refrigerate for up to two days.

Notes

Stir before serving.

Nutrition

Calories: 437kcal | Carbohydrates: 20g | Protein: 5g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 61mg | Potassium: 1092mg | Fiber: 14g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 32mg | Calcium: 91mg | Iron: 1mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz