Author: Mike

Best Smoked Pulled Pork

This is how I make smoked pulled pork. After trying many, many different (great) methods and seasonings and injections, I consider this the best. I’m always happy with the results. Tender, moist, flavorful pork that always satisfies. I like mine served simple. On a bun, with a bit of sauce (sometimes, or dry sometimes) and a slice of onion or some crunchy slaw. That’s it.

Best Smoked Pulled Pork

Any Good BBQ Rub Will Do

I use AlbuKirky Seasoning’s Red Chile BBQ rub for my best smoked pulled pork (and usually my smoked ribs, too). It has the perfect Southwest-inspired depth-of-flavor, with a little kick. Not too spicy, not too sweet, I really like it. You can use your own rub too, or your favorite commercial rub.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try Chris Lilly’s championship pork injection. It makes for fantastic pulled pork, too!

Best Smoked Pulled Pork
Print Pin
5 from 1 vote

Best Smoked Pulled Pork

This is how I make smoked pulled pork. After trying many, many different (great) methods and seasonings and injections, I consider this the best.
Course Main
Cuisine American
Keyword barbecue, BBQ, pork, smoked
Prep Time 15 minutes
Cook Time 10 hours
Resting time 30 minutes
Total Time 10 hours 45 minutes
Servings 16 servings
Calories 300kcal
Author Cheryl Valadez at AlbuKirky Seasonings

Equipment

Ingredients

  • 7 pound pork shoulder

For the injection

For the rub (you'll have extra)

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  • Combine the injection ingredients. Inject half of the liquid into the pork shoulder. Reserve the remaining injection liquid.
  • Combine the rub ingredients and rub enough onto the outside of pork shoulder to season it well. You'll have leftover rub.
  • Transfer the shoulder to the smoker and smoke until it reaches 160 F, about 7 hours. Spritz the pork with the reserved injection liquid every 30 minutes.
  • Wrap the pork tightly in foil and continue smoking until it reaches 195-200 F, another 2-3 hours.
  • Remove from the smoker, wrap tightly in foil and let rest 30 minutes or up to 2 hours before chopping or shredding.

Notes

You can substitute your favorite rub.

Nutrition

Calories: 300kcal | Carbohydrates: 30g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 99mg | Potassium: 616mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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

Spicy Bacon-Wrapped Shrimp

You know those eating contests you see on TV sometimes? Like the one with the hot dogs, where they eat 200 hot dogs in 5 minutes or something? Why hot dogs? Why not these much-better can’t-stop-eating crazy-good spicy bacon-wrapped shrimp instead? Heck, I’m up to an eating challenge with these little delicious morsels. You sit down with a plate of these and 5 minutes later you’re thinking… where’d they go? And… do we have more?

Spicy Bacon-Wrapped Shrimp

Not That Spicy. But Crazy Delicious.

Don’t let the ‘spicy’ in spicy bacon-wrapped shrimp scare you off. They aren’t scary spicy, not by any stretch. They have just the right amount of kick to them. And a bit of smokiness from the bacon and even a bit from the chipotle powder (it is made from smoked dried jalapenos after all). And a tad bit of sweetness thanks to the brown sugar. If you want to skip the chipotle powder you can, but you might want a bit of color so add a little paprika in its place.

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!

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Also try my Buffalo shrimp.

Spicy Bacon-Wrapped Shrimp
Print Pin
3 from 2 votes

Spicy Bacon-Wrapped Shrimp

Don't let the 'spicy' in spicy bacon-wrapped shrimp scare you off. They aren't scary spicy, not by any stretch.
Course Appetizer or Main
Cuisine American
Keyword bacon, shrimp, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 429kcal

Equipment

Ingredients

  • 1 pound large shrimp peeled, and deveined
  • 7 slices bacon cut into thirds
  • 4 tablespoons salted butter
  • ¼ cup brown sugar
  • ½ tablespoon chipotle powder plus more if desired

Instructions

  • Wrap each piece of shrimp in a piece of bacon. Secure with a toothpick.
  • Melt the butter in a small saucepan. Stir in the brown sugar and chipotle powder. Stir until the brown sugar has dissolved.
  • Brush 1/3rd of the butter mixture over the shrimp, reserving the remainder.
  • Fire up your grill for direct and indirect cooking.
  • Grill the shrimp over indirect heat for 5 minutes per side. Move to direct heat then brush with half of the remaining butter mixture.
  • Cook a few more minutes until the bacon is almost done. Brush with the remaining butter mixture and cook another minute or two.
  • Remove and serve.

Notes

You can also cook the shrimp in a 400 F oven. Place under the broiler the last few minutes to brown the bacon.

Nutrition

Calories: 429kcal | Carbohydrates: 14g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 1256mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 3mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Aunt Trish’s Salad Dressing

Every once-in-a-while we have what we call “Salad Week” here. Before I started cooking “Salad Week” would not have been something I would have looked forward to. Now I do, thanks to fantastic salad ingredients and great homemade salad dressings, like Aunt Trish’s recipe. Now, I don’t have an Aunt Trish but if I did I’d tell her thanks for the recipe!

This is a great oil-based dressing that is packed with Parmesan and garlic flavors. It absolutely MUST sit in the fridge overnight to ‘get happy’ before serving. Trust me on that. Do not try and rush it. And it MUST be removed from the fridge well before you plan on using it to let the oil return to a liquid since it solidifies in the fridge.

Aunt Trish's Salad Dressing

Add Some Kick…. If you want to

If you like your dressing to have a bit of a kick, don’t hesitate to toss a pinch or two of red pepper flake into the mix before shaking. As it is, Aunt Trish’s salad dressing is perfectly balanced, though. I don’t like strong citrus-flavored dressings, and this one does not disappoint. Now, I am a big fan of garlic so I might have slipped a little extra in when no one was looking. Don’t tell.

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

Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)
Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)

Also try my creamy poppyseed dressing.

Aunt Trish's Salad Dressing
Print Pin
5 from 1 vote

Aunt Trish’s Salad Dressing

Now I know look forward to salad week, thanks to fantastic salad ingredients and great homemade salad dressings, like Aunt Trish's.
Course Salad Dressing
Cuisine American
Keyword homemade salad dressing
Prep Time 5 minutes
Cook Time 5 minutes
12 hours
Servings 1 cup
Calories 1564kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

Instructions

  • Place all ingredients into a pint-sized jar, seal and shake. Alternatively, place into a bowl and whisk until well combined then transfer to a sealable container.
  • Refrigerate overnight.
  • Set out to come to room temperature for 1-2 hours before shaking/stirring and serving.

Notes

Store any leftover dressing in the fridge. Stir before serving.

Nutrition

Calories: 1564kcal | Carbohydrates: 24g | Protein: 10g | Fat: 169g | Saturated Fat: 137g | Cholesterol: 14mg | Sodium: 907mg | Potassium: 345mg | Fiber: 6g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 119mg | Calcium: 304mg | Iron: 2mg

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)

Cajun Shrimp in Oyster Shells

Think shrimp cocktail. Cooked and served in oyster shells, these are quite possibly the perfect grilled (or baked) appetizer. The sauce is so much better, so much more delicious that stuff you get in a bottle. You’ll want to make a lot of these Cajun shrimp in oyster shells because one or two just isn’t going to get it.

Cajun Shrimp in Oyster Shells

Make A Lot, You’ll Need Them

I used stainless steel reusable oyster shells when I made these Cajun shrimp in oyster shells, which have quickly become my go-to servers for seafood and well, just about anything I can fit into them. I can fit two (or even three) large Cajun shrimp into each shell. Even though they go onto a grill or in the oven, they cool off quickly so you can handle them. Just pick them up and slurp them down, just like you were eating oysters. Fun!

Outset 76471 Stainless Steel Grillable Oyster Shells, Set of 12, SIlver
Outset 76471 Stainless Steel Grillable Oyster Shells, Set of 12, SIlver

This recipe was inspired by one on SOS Shells.

Cajun Shrimp in Oyster Shells
Print Pin
4 from 1 vote

Cajun Shrimp in Oyster Shells

Think shrimp cocktail. Cooked and served in oyster shells, these are quite possibly the perfect grilled (or baked) appetizer. The sauce is so much better, so much more delicious that stuff you get in a bottle.
Course Appetizer
Cuisine American
Keyword grilled, oyster shells, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 189kcal
Author Based on a recipe from SOS Shells

Equipment

Ingredients

Instructions

  • Fire up your grill for medium heat direct cooking. Or, preheat your oven to 350 F.
  • Place the tomato sauce, pepper flake, steak sauce, oil, garlic and onion into a blender and process until smooth.
  • Divide sauce between shells. You might have a bit leftover, or not, depending on how much sauce you want in each shell.
  • Add the shrimp. Transfer to the grill or oven and cook for 15 minutes or until the shrimp have turned pink and translucent.
  • Remove from heat and garnish with green onions before serving.

Notes

You can serve these with cocktail sauce if desired.

Nutrition

Calories: 189kcal | Carbohydrates: 15g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1482mg | Potassium: 481mg | Fiber: 3g | Sugar: 8g | Vitamin A: 660IU | Vitamin C: 17mg | Calcium: 215mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Tennessee Smoky Hot Dog

I have a rule about hamburgers and sandwiches: the messier they are, the better they taste. That same rule also applies to hot dogs. These Tennessee smoky hot dogs follow my rule to a ‘T’. You’ve got your messy, delicious chili. Those are gonna run down your arms. You’ve also got your messy, crunchy slaw. Yep, going down your arm too. Messy and good!

Tennessee Smoky Hot Dog

Welcome To Tasty Messy

Feel free to substitute some good ole baked beans for the hot dog chili. And a little hickory smoked bacon won’t hurt either. These Tennessee Smoky hot dogs make for the perfect dog.

Also try my slow cooker chili dogs. They put the ‘mess’ in ‘messy’ too. Or something like that.

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also try my cowboy hot dogs.

Tennessee Smoky Hot Dog
Print Pin
2.50 from 2 votes

Tennessee Smoky Hot Dog

I have a rule about hamburgers and sandwiches: the messier they are, the better they taste. That same rule also applies to hot dogs. These Tennessee smoky hot dogs follow my rule to a ‘T’.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 229kcal
Author Inspired by a recipe on Nibble Me This

Ingredients

Instructions

  • Grill dogs and toast buns.
  • Assemble hot dogs by placing dogs on the buns.
  • Top with plenty of the slaw, lots of chili and a nice long squirt of mustard.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Cajun Cheesy Waffle Fries

Yeah, I coulda just turned on the oven, tossed in a few waffle fries, and had a side for my burgers in less than 30 minutes. And I would’ve been fairly happy with that. But why not spend any extra minute or two and turn those fries into something special? These Cajun cheesy waffle fries prove just how easy it is to turn a simple side into something fantastic. Smoky bacon, sharp onion and creamy cheese, all on top of waffle fries seasoned well with Cajun seasoning. Just a bit of heat, just a bit of spiciness. Perfect.

Cajun Cheesy Waffle Fries

Go Crazy

Mix it up a bit. I’ve made these Cajun cheesy waffle fries with smoked cheddar, leaving out the bacon, for a wonderful twist. Don’t have green onion? Red onion, minced, works great too! Instead of Cajun seasoning, use your favorite. I like blackened seasoning. Or smoked paprika. You can’t really mess these up. Oh, and sure, if you don’t have waffle fries, good ole French fries work great too! And you don’t have to use pre-make fries, either. You can fry your own. Use a mandolin to make potatoes into those fun waffle shapes.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my Texas fries.

Cajun Cheesy Waffle Fries
Print Pin
5 from 1 vote

Cajun Cheesy Waffle Fries

These Cajun cheesy waffle fries prove just how easy it is to turn a simple side into something fantastic. 
Course Side or Appetizer
Cuisine American
Keyword Cajun, cheesy, fries
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 297kcal

Equipment

Ingredients

  • 22 ounce waffle fries Ore-Ida Golden Waffle Fries
  • 4 teaspoons Cajun seasoning divided
  • 6 ounces cheese finely shredded . I used a mix of 3 ounces cheddar and 3 ounces Monterrey Jack
  • 4 sliced bacon cooked, crumbled
  • 2 green onions sliced, for topping
  • Ranch dressing for serving, if desired

Instructions

  • Preheat your oven to 450 F. Line a large baking sheet with foil or use a silpat.
  • Add the fries and arrange them into one layer. Bake for 15 minutes.
  • Sprinkle the fries with half of the Cajun seasoning and flip. Return to the oven and bake another 10-15 minutes or until golden brown with crispy edges.
  • Sprinkle tops of fries with the cheese, remaining Cajun seasoning, and the bacon. Return to the oven and bake another 5 minutes to melt the cheese.
  • Sprinkle with green onion and serve with Ranch dressing.

Notes

Drizzle with the dressing right before serving!

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 516mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 165mg | 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)

Sylvia’s Crispy Fried Chicken using the Vortex

One of my favorite things to make for dinner is ‘fried’ chicken, like Sylvia’s crispy fried chicken using the Vortex on my Weber charcoal grill. It’s about the easiest thing you can make. Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect. Chicken made this way has never disappointed. And the skin! If you love crunchy skin you’re in luck because this is the best crunchy skin!

Sylvia's Crispy Fried Chicken using the Vortex

Store-Bought Simplicity

Sometimes I make my own coating and sometimes I just grab a box at the store. This time I went with Sylvia’s Crispy Fried Chicken mix and boy, was it ever fantastic. Not only crispy but seasoned perfectly. Good ole southern fried chicken flavor. Sylvia’s Crispy Fried Chicken using the Vortex is amazingly good.

If you’re new to making fried chicken on the Vortex, Sylvia’s is an excellent way to get into the game. You’ll love it. Trust me. I prefer to use bone-in, skin-on chicken things. They have the most flavor and the produce the moistest chicken you can imagine.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try my Cajun-brined fried chicken using the Vortex.

Sylvia's Crispy Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Sylvia’s Crispy Fried Chicken using the Vortex

Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 497kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Vortex. I fill mine completely with charcoal and light it using my homemade fire starter cubes, but whatever works for you works for you. Just make sure you get the coals good and hot.
  • Rinse the chicken in cold water and shake off any excess water.
  • Place the coating mix in a pie pan or resealable bag.
  • Working in batches roll the chicken in the mix or place in the bag, seal, and shake to coat.
  • Transfer to the grill around the Vortex.
  • Close the lid and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. You may rotate the lid 90 degrees every 15 minutes if you wish but I've not found that it makes a big difference, especially on my 18" or 22" grills.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to help crisp up the skin.
  • Remove and serve.

Notes

Nutritional values do not include the fry mix.

Nutrition

Calories: 497kcal | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 162mg | Potassium: 437mg | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Cajun-Brined Fried Chicken using the Vortex

I use the heck out of my Vortex on my charcoal grills. I have several of them and I keep them busy with everything from wings to my favorite, ‘fried’ chicken. This time I took a fairly traditional deep-fryer recipe and adapted it for the Vortex. This Cajun-brined fried chicken using the Vortex is absolutely amazing. The chicken is just crazy tender and juicy. Like drip-when-you-bite-into-it moist. Oh, and that crunchy skin. Oh my goodness. The skin is just incredible. This is unbelievable chicken right here.

Cajun-Brined Fried Chicken using the Vortex

You Can’t Go Wrong With Chicken Thighs

I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy. You can use any cuts you like but for my money, you can’t go wrong with thighs. I often find them on sale in family packs at the grocery store for less an a dollar per pound. Eight big thighs for less than six bucks is a total steal in my book.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try Silvia’s crispy fried chicken using the Vortex.

Cajun-Brined Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Cajun-Brined Fried Chicken using the Vortex

I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 8 hours
Cook Time 45 minutes
Servings 8
Calories 506kcal

Equipment

Ingredients

Instructions

  • In a large sealable plastic container combine the water, all but 2 tablespoons of the salt and all but 2 tablespoons of the Cajun seasoning. Stir until the sugar is dissolved.
  • Add the chicken and submerge. Cover and refrigerate 8-24 hours, turning the chicken at least once to make sure all of the pieces get brined evenly.
  • Fire up your charcoal grill with the Vortex insert full of charcoal.
  • Whisk together the remaining salt, Cajun seasoning, flour, black pepper and cayenne.
  • In another large bowl combine the buttermilk and hot sauce.
  • Working in batches, remove the chicken from the brine and shake off excess. Transfer to the flour mixture and coat well, then shake off any excess.
  • Transfer to the buttermilk mixture and coat well, then shake off any excess. Once more coat in the flour mixture, shake off excess, then transfer to a wire rack while you coat the remaining pieces.
  • Transfer to your grill around the now-ashed charcoal-filled Vortex. Close the lid and cook for 45 minutes or until the chicken has reached 165 F as checked in several places.
  • Lightly brush the tops of the chicken with some oil and cook another 3 minutes to get the skin good and crunchy.
  • Remove chicken from the grill and let cool slightly before serving.

Notes

Skin-on chicken cuts produce the best results, but you can use skinless if you want!

Nutrition

Calories: 506kcal | Carbohydrates: 38g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 14466mg | Potassium: 755mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7046IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 5mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Cedar Planked Green Beans

Cedar planked green beans are so good I think I could actually just have them by themselves for dinner. That perfect crispy crunch. Fresh green bean flavor. A light hint of cedar flavor and aroma. And toasted nuts. This is my kind of grilled side dish. Easy to make, ready in no time, and absolutely delicious. The cedar planks add just a hint of smoke. A little something different than if I’d made these beans in a pan on the stovetop, and that’s all I was looking for!

Cedar Planked Green Beans

Great Every Time

You can easily change the flavor of your cedar planked green beans by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. You can’t mess these up. Just don’t overcook them.

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

Also try my cedar planked asparagus.

Cedar Planked Green Beans
Print Pin
5 from 1 vote

Cedar Planked Green Beans

Cedar planked green beans are so good I think I could actually just have them by themselves for dinner. That perfect crispy crunch. Fresh green bean flavor. A light hint of cedar flavor and aroma.
Course Side
Cuisine American
Keyword cedar plank, green beans
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 126kcal
Author Inspired by a recipe from Woodsmoke Gourmet

Equipment

Ingredients

Instructions

  • Soak a large cedar plank (or two smaller ones) in water for 30-60 minutes.
  • Prepare an ice bath by filling a large bowl with cold water and ice.
  • Bring 4 quarts of lightly salted water to a boil. Add the beans and boil until 3-5 minutes or until bright green and crisp-tender.
  • Immediately drain the beans and transfer to the ice water bath.
  • Drain the beans well and spread out onto a kitchen towel or paper towels and pat dry.
  • Transfer beans to a bowl. Add olive oil, nuts, and salt and pepper. Toss gently to coat.
  • Fire up your grill for high-heat direct cooking. Place the plank over the fire and lightly char on both sides.
  • Reduce heat to low.
  • Add beans and nuts to plank.
  • Cook 10-12 minutes or until the beans are done and just starting to brown on the edges.

Notes

You can also use this approach for other vegetables, such as carrots or asparagus.

Nutrition

Calories: 126kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 292mg | Fiber: 4g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 2mg

Nutritional values are approximate.

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

Arkansas Slaw

My wife and I are always on the lookout for a great, easy recipe for a dish she can take with her to work for her lunches. This Arkansas slaw has quickly become a favorite. It’s one she makes often and never tires of, and that’s a major plus.

On the surface, this Arkansas slaw is pretty much your standard slaw. But, it’s the addition of apple and celery that really make it different. Super crunchy, with a great dressing, it holds up for days, making it perfect for those workweek lunches, a picnic, or a family get-together.

Arkansas Slaw

Make Your Own Slaw Mix. Or Don’t.

I use pre-packaged slaw mix almost every time I make a slaw at home. Yeah, I could grab some cabbage, some carrots and whatever else and chop it myself, but those little bags are usually cheap, priced nicely, and always look good in the grocery case.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

I lived in Arkansas for a number of years and for the life of me I don’t know what makes this ‘Arkansas Slaw’. Maybe it’s just called that because it’s amazing… like Arkansas! There! I figured it out!

Also try my BBQ Shack slaw.

Arkansas Slaw
Print Pin
5 from 1 vote

Arkansas Slaw

On the surface, this Arkansas slaw is pretty much your standard slaw. But, it's the addition of apple and celery that really make it different.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6
Calories 188kcal

Equipment

Ingredients

For the dressing

For the slaw

  • 1 12 ounce coleslaw
  • 1 small sweet onion sliced thin or chopped
  • 1 red delicious apple peeled, cored, diced
  • 2 ribs celery chopped

Instructions

  • Whisk together all of the dressing ingredients in a large bowl.
  • Add the slaw ingredients and stir gently to combine.

Notes

You can substitute light mayonnaise, but you’ll have a thinner dressing.

Nutrition

Calories: 188kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 522mg | Potassium: 147mg | Fiber: 2g | Sugar: 13g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 22mg | 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)