Author: Mike

Chris Lilly’s Championship Pork Injection

Well, it figures. Just days after posting my time-tested preferred method for smoking pork butt, including my simple injection mix, I came across Chris Lilly’s championship pork injection. I had to try it, that’s what I do. And boy, was I happy. This mix adds a ton of flavor and moisture to pork butt. I was really, really happy with the results. I’ve made this many, many times and it has always been a total crowd-pleaser.

Chris Lilly's Championship Pork Injection

Fantastic BBQ Pork

Chris Lilly’s championship pork injection is NOW my go-to injection for pork butt. It’s simple but adds so much to every bite of pork. It helps tenderize. It adds moisture. And it adds a lot of flavor but not so much that it overwhelms either the pork or whatever BBQ sauce you end up adding. That’s what you want from an injection.

I want an injection that HELPS my pulled pork, not buries it in some weird flavors. This brings me to one of my BBQ pet-peeves. I am not a fan of BBQ joints that pre-sauce their meats. By that I mean when I order, say, a pulled pork sandwich I want it to come out like it came off the smoker. Nothing added. You gotta watch out. Some places (and I won’t name names) like to hide ‘yesterday’s BBQ’ in sauce. They think I won’t notice, but I do.

Make sure you get a good, quality injector. This is not the time to be cheap. You don’t want bent needles, broken plungers or leaking seals. As the saying goes, “buy the best and cry only once”.

When injecting I found it less messy to angle the needle just slightly when inserting it into the meat. Inject slowly as you gently remove the needle.

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Also check out my recipe for the best smoked pulled pork.

Chris Lilly's Championship Pork Injection
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5 from 1 vote

Chris Lilly’s Championship Pork Injection

This recipe makes enough injection for 2 8 lb pork butts or shoulders.
Course Sauce
Cuisine American
Keyword pork, smoked
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 250kcal

Equipment

Ingredients

Instructions

  • Place all ingredients in a bowl and whisk until the salt is dissolved.
  • Inject into pork butts every 1" before rubbing well with seasoning and smoking.

Notes

A quality injector is worth the extra money!

Nutrition

Calories: 250kcal | Carbohydrates: 64g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14320mg | Potassium: 234mg | Fiber: 1g | Sugar: 61g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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Cedar-Plank Jalapeno Popper Twice Baked Potatoes

I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage. As important as the steak, the potato was always something I remembered. Now, I make all sorts of variations on the classic, like these cedar-plank jalapeno popper twice baked potatoes. Yep, saying them is a mouthful. And yep, I devoured mine by the mouthful too. Packed with all sorts of great flavor, a great kick, and creamy potato goodness, these potatoes give classic bakers a run for their money. The cedar planks add just a hint of cedar aroma, making these quite different than if you’d just baked them in the oven.

Cedar-Plank Jalapeno Popper Twice Baked Potatoes

They’re Not Too Spicy

If you’re afraid of the spiciness from the jalapeno, you can omit them and still have fantastic potatoes. But, I have found that cooked jalapenos tend to be less spicy, adding a wonderful pepper flavor without a lot of heat to these cedar-plank jalapeno popper twice baked potatoes. You can substitute poblano but you’re going to have a hard time explaining your cedar plank poblano popper twice baked potatoes!

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Also try my cedar-plank Hasselback potatoes.

Cedar Plank Jalapeno Popper Twice Baked Potatoes
Print Pin
4 from 1 vote

Cedar-Plank Jalapeno Popper Twice Baked Potatoes

I never met a baked potato I didn’t like. It started as a kid, going to a steakhouse with my parents. Ordering a loaded baked potato was like a right of passage.
Course Appetizer
Cuisine American
Keyword cedar plank, jalapeno popper, potatoes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 715kcal
Author Inspired by a recipe from I Am Homesteader

Equipment

Ingredients

For the potatoes

For the filling

  • 1 cup sour cream
  • 8 ounces cream cheese softened
  • 1 ½ cups cheddar cheese shredded , divided
  • 1 cup Mozzarella cheese shredded
  • 3 tablespoons Ranch dressing mix or 1 ounce packet of store-bought
  • 4 medium jalapeno peppers seeded, diced, divided
  • 4 slices bacon cooked, crumbled, divided
  • 2 tablespoons green onion diced
  • 1 teaspoon kosher salt
  • ½ teaspoons ground black pepper

Instructions

  • Preheat oven to 400 F. Rinse and dry the potatoes. Poke each several times with a knife. Pour a little oil on each potato and coat on all sides. Sprinkle liberally with the salt.
  • Cook potatoes for 1 hour or until tender. Remove and let cool enough to handle.
  • Meanwhile, soak a large cedar plank in water for later use.
  • Lay the potatoes on their sides. Cut a slice off the top of the potato.
  • Using a spoon, carve out the center of the potatoes, transferring the potato insides to a large bowl. Transfer the now-hollow potatoes to a baking sheet.
  • Add the filling ingredients to the potato, reserving 1/2 cup of the cheddar and enough of the diced jalapeno and bacon for topping later. Mix well.
  • Transfer the potato filling to the hollow potatoes. Top with remaining cheddar and bacon.
  • Fire up your grill for direct and indirect cooking.
  • Remove the plank from the water and place over the direct heat. Char slightly on one side, flip and lightly char the other side.
  • Add the potatoes to the plank and move to indirect (350 – 400 F) heat.
  • Bake for 15-20 minutes or until the cheese is melted.
  • Sprinkle with reserved jalapenos and serve.

Notes

Substitute pepper jack for the cheeses for a nice kicked-up potato.

Nutrition

Calories: 715kcal | Carbohydrates: 75g | Protein: 22g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 2190mg | Potassium: 1718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1281IU | Vitamin C: 33mg | Calcium: 429mg | Iron: 4mg

Nutritional values are approximate.

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Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need are a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.

Grilled Baby Potatoes

Any Vegetable Will Do!

You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.

I use a grill basket for cooking these potatoes.

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Also try my grilled potatoes with mustard-garlic dressing.

Grilled Baby Potatoes
Print Pin
5 from 1 vote

Grilled Baby Potatoes

Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 100kcal
Author Based on a recipe from Alton Brown

Equipment

Ingredients

Instructions

  • Fire up your grill for medium-high cooking.
  • Place potatoes in a large microwavable bowl and microwave on high for 5-10 minutes until slightly softened, stirring occasionally.
  • Carefully remove the bowl from the microwave.
  • Combine the remaining ingredients and pour over the potatoes. Toss to coat.
  • Transfer the potatoes to a grill basket (you can also skewer them if preferred) and transfer to your grill.
  • Grill for 10 minutes.
  • Stir and grill another 10 minutes or until the potatoes have a nice char on them.

Notes

These are great made using baby potatoes or fingerlings.

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Easy Grilled Cajun Shrimp

Kosmo’s Q makes some seriously good wing dusts. I picked up a few packets, including their Kickin’ Cajun. Sure, I made great wings with it. So then I made these easy grilled Cajun shrimp. And they were crazy good! And danged spicy, too! Good thing I had some chilled cocktail sauce on the side for dippin’. The combination made for a fantastic easy dinner that I’ll make again. I’m a huge fan of shrimp, cooked pretty much any way you can think of. These hit the spot. They made me happy!

Easy Grilled Cajun Shrimp

Dust ‘Em Light

Kosmo’s Q Kickin’ Cajun wing dust isn’t messin’ around, so I suggest you taste a bit first to see just how much you want to put on your easy grilled Cajun shrimp. You can always add more but you can’t take it away. Well, not easily at least. It’s mighty tasty stuff, it’s not just about the heat. I found it to be quite enjoyable with a nice spicy kick!

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Also try my grilled coconut and pineapple sweet chili shrimp and my delicious peel and eat grilled shrimp.

Easy Grilled Cajun Shrimp
Print Pin
4 from 1 vote

Easy Grilled Cajun Shrimp

Kosmo's Q Kickin' Cajun wing dust isn't messin' around, so I suggest you taste a bit first to see just how much you want to put on your shrimp.
Course Appetizer or Main
Cuisine American
Keyword Cajun, grilled, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 116kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking.
  • Toss the shrimp with the oil and seasoning in a large bowl.
  • Grill 2-4 minutes per side until translucent.

Notes

Alternatively, if you want you can skewer the shrimp. I recommend skewering if you’re afraid of the shrimp falling through your grates.

Nutrition

Calories: 116kcal | Carbohydrates: 1g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 912mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg

Nutritional values are approximate.

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Twice Baked Planked Potatoes

Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself. Heck, I’ll make them for Thanksgiving just like they are. The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. I never thought about grilling mashed potatoes before. Boy I wish I had. I’ve been missing out.

The outsides of the potatoes get the slightest crust. While the insides stay incredibly light and fluffy and moist. Every bite is like magic. Oh did I mention cheese? Yeah, there’s a bit of that too! These are the best potatoes… ever!

Twice Baked Planked Potatoes.txt

A Kiss Of Cedar

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different taste experience.

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This recipe is based on a recipe from Mike Lang.

Twice Baked Planked Potatoes.txt
Print Pin
5 from 1 vote

Twice Baked Planked Potatoes

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were.
Course Side
Cuisine American
Keyword cedar plank, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal
Author Inspired by a recipe from Mike Lang

Equipment

Ingredients

  • 4 medium russet potatoes
  • ½ cup butter
  • ⅓ cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • ⅓ cup cheddar cheese shredded
  • 1 green onion sliced

Instructions

  • Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
  • Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
  • Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
  • Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
  • Add the butter to the pot and let it start softening. Then add the potatoes.
  • Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
  • Stir in the sour cream, garlic and rosemary.
  • Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
  • Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
  • Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.

Notes

I found these potatoes to be best when made the day before. Then, the next day, just spoon them onto the plank, add the cheese and onion, and heat on the grill.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

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Rib Rack Chicken 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.

One of my favorite things to make on my Char-Broil Big Easy is split chicken breasts. I buy the chicken on sale, and stock up big. A few bottles of store-bought marinade, a little time, and I’ve got great tasting, tender, moist chicken. I usually cut the meat from the bone and save it for topping salads. Perfect.

Rib Rack Chicken on the Char-Broil Big Easy

Flavor-Packed Perfect Chicken

This time I grabbed Rib Rack’s Chicken marinade. They claim it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.

I let the chicken marinate for about 4 hours. I tend to not marinate as long when the marinade contains citrus. Four hours turned out to be the perfect amount of time.

The Rib Rack chicken marinade does contain sugar, so you’ll want to keep an eye on your chicken as it cooks in the Big Easy. High temperatures and sugar don’t usually go well together. You can end up with a pretty good crisp on your chicken, though mine just started to get dark right as the chicken was done. Perfect.

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Also try my Old Colony chicken on the 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!

Rib Rack Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Rib Rack Chicken on the Char-Broil Big Easy

The bottle claims that it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 258kcal

Equipment

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

You can use your favorite chicken cuts.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

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Bacon-Wrapped Mushrooms with Artichokes

I’ve made my share of stuffed mushrooms. All sorts of different ingredients have found their way into my mushrooms. But never artichokes. These bacon-wrapped mushrooms with artichokes are divine. They’re different and they’re highly addicting. Pearl onions? In a mushroom? Brilliant! The taste is definitely not the same as using ‘regular’ onions, though you could and still have a tremendous appetizer.

Bacon-Wrapped Mushrooms with Artichokes

A Totally Different Appetizer

If you can’t find fresh pearl onions (I was surprised that I did), you can get away with frozen (thawed) ones. Or you can just add a bit of chopped white onion. The onion does add a nice contrast to the creamy artichokes and bacon. I wouldn’t skip adding some sort of onion. You’ll love bacon-wrapped mushrooms with artichokes just as much as we did!

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Having a grill basket makes cooking these mushrooms a whole lot easier. You don’t have to worry about anything falling through the grill grates, and cleanup is so much easier. You can hand-wash it or just toss it into the dishwasher. Easy as pie!

Bacon-Wrapped Mushrooms with Artichokes
Print Pin
4 from 1 vote

Bacon-Wrapped Mushrooms with Artichokes

These wonderful bites will disappear in no time!
Course Appetiser
Cuisine American
Keyword artichokes, bacon, mushroom
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 servings
Calories 324kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking. You're aiming for around 350 F. You can also make these in an oven preheated to 350 F.
  • Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills. Do not puncture the sides of the mushrooms. You want to create a cavity for the filling.
  • Finely dice the artichoke hearts. Place in a bowl and stir in the olive oil, chili powder and cayenne.
  • Fill each mushroom with the artichoke mix so that's it's just even with the edges of the mushroom.
  • Cut off the ends of the pearl onions and remove the skin. I found it easier to just use my fingers to do this, but a small sharp knife will work also.
  • Gently push each onion into the stuffed mushrooms, leaving about half of the onion exposed. Sprinkle with the garlic salt.
  • Wrap each mushroom in a piece of bacon. Depending on the size of your mushrooms you may want to use slightly less than an entire piece of bacon. You want just enough of the bacon to overlap that you can stick a toothpick through it to secure it to the mushroom.
  • Take a sharp knife and make 4 small slices in the bacon above each mushroom. You're going to make a '+' sign. Don't skip this step, it makes for a better presentation in the end as the bacon will better form around the mushrooms instead of pulling away from them.
  • Sprinkle each stuffed mushroom with plenty of pepper and place on the grill or in the oven.
  • Bake for 60-90 minutes or until the bacon is just starting to crisp up.
  • Put the mushrooms on an oiled broiler pan and into a preheated 350º oven. Bake for approximately 90 minutes, or until the bacon around each mushroom is just barely crisp.
  • Remove and let cool slightly before removing the toothpicks and serving.

Notes

This recipe takes time, but its worth it.

Nutrition

Calories: 324kcal | Carbohydrates: 16g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 1351mg | Potassium: 796mg | Fiber: 4g | Sugar: 7g | Vitamin A: 186IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Pickled Brussels Sprouts

I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them. This time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. They then have to sit in the fridge for four or so days to get ‘happy’. That’s the hardest part. The waiting.

Pickled Brussels Sprouts

I Had No Idea How Great These Would Be

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.

I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.

You can use this recipe for pickled Brussels sprouts for other vegetables, too.

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My deep fried Brussels sprouts are crazy good too. Who said they can’t be fun and delicious?

Pickled Brussels Sprouts
Print Pin
5 from 1 vote

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 15 minutes
Cook Time 4 days
Servings 6
Calories 17kcal

Equipment

Ingredients

Instructions

  • Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
  • Drain and rinse under cold running water.
  • Bring 3/4 cup water, 1/4 cup white vinegar, and 1 teaspoon coarse kosher salt to a simmer in stockpot over medium. Stir until salt dissolves.
  • Combine 10 black peppercorns, 1/4 teaspoon yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
  • Place Brussels sprouts in jar.
  • Add hot vinegar mixture. You may have some leftover liquid.
  • Cool to room temperature.
  • Cover with lid, and chill 4 days or up to 2 weeks before serving.

Notes

Store covered in refrigerator up to 1 month.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

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Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.

Garlic-Roasted Potatoes

Potatoes Elevated

You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.

The reduction does take a bit of time to make. You gotta do it and you gotta have patience. It’s what really sets these potatoes apart from every other potato you’ve made or had.

A grill basket is an almost must-have for dishes like this. It makes cooking and cleanup a breeze!

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Also try my grilled baby potatoes and my herb roasted potatoes.

Garlic-Roasted Potatoes
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5 from 1 vote

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. 
Course Side
Cuisine American
Keyword potatoes, roasted
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 pound
Calories 539kcal
Author Based on a recipe from the Weber Art of the Grill

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
  • Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary.
  • Pour over the potatoes and toss to coat.
  • Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
  • Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
  • Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
  • Pour remaining olive oil onto a serving platter and spread out evenly.
  • Sprinkle with salt and pepper.
  • Add the potatoes.
  • Drizzle with the reduce balsamic vinegar and serve.

Notes

You might want more balsamic vinegar.

Nutrition

Calories: 539kcal | Carbohydrates: 100g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1099mg | Potassium: 2092mg | Fiber: 13g | Sugar: 17g | Vitamin A: 392IU | Vitamin C: 93mg | Calcium: 140mg | Iron: 5mg

Nutritional values are approximate.

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Cedar-Plank Hasselback Potatoes

I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make. This time I took my classic favorite Hasselback potato recipe and threw in a twist: I baked the potatoes on my grill on a cedar plank. The plank added a wonderful aroma and flavor to the potatoes. Not too much, but just enough to make me say “Wow, that’s great and different!”.

Cedar-Plank Hasselback Potatoes

Don’t Fear The Hasselback

Cutting a potato Hasselback-style is actually pretty easy. In no time you too can be enjoying some cedar-plank Hasselback potatoes. You can just put a wooden spoon along the potato and slice them manually. The spoon will stop you from going all the way through the potato. Or you can ‘cheat’ like I do and get a Hasselback potato slicer (see below). It holds the potato in place. It also makes sure that each cut is the same thickness. And of course, it prevents you from cutting the potato too far. Hey, who doesn’t need another kitchen gadget!

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Also try my cedar-plank potato skins, twice baked planked potatoes, twice baked jalapeno popper potatoes and garlic-roasted potatoes.

Cedar Planked Hasselback Potatoes
Print Pin
5 from 1 vote

Cedar-Plank Hasselback Potatoes

I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make. 
Course Side Dish
Cuisine American
Keyword cedar plank, potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 168kcal

Equipment

Ingredients

Instructions

  • Soak cedar planks in water for at least 1 hour.
  • Cut the potatoes in Hasselback fashion. I use a tool to do this (link above). You can also lay wooden spoons alongside the potato. As you cut the potato into slices, the spoons will prevent you from cutting all the way through.
  • Gently and carefully lightly spread the potato segments apart.
  • Brush the tops of the potatoes with the oil. Try to get some down inside the segments, but don't over-oil them. You want just a light coating.
  • Generously salt and pepper the potatoes.
  • Fire up your grill for direct cooking. Remove the plank from the water and place over the fire. Char on both sides then remove the plank to indirect cooking. You want a cook temperature of around 400 F.
  • Transfer the potatoes to the plank and cook for 30-40 minutes until a toothpick (I use a thin skewer) inserts easily into the potato. I find it's easier to poke it from the side, into the ends.
  • Remove and serve.

Notes

If you wish to serve with cheese melted over the top, just sprinkle the potatoes with the cheese and cook another 5 minutes.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

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