Author: Mike

Cedar-Plank SPAM

Oh sure, somewhere there’ll be someone that’ll say ‘ewww’ when they see SPAM. But oh, do not poo-poo cedar-plank SPAM. Ever! The cedar imparts a special lightly smoky different flavor to the SPAM slices. A little rub and a little time on your grill is all you need. Make them sweet, make them spicy, however you prefer. Watching your sodium? Just use a low-salt or no-salt seasoning. You don’t need anything strong, as the cedar will add a special flavor that you do not want to hide.

Cedar-Plank Spam

Never Overlook SPAM!

My favorite thing to do with cedar-plank SPAM (besides munching on it right off the grill) is to get a nice crust on it using a super hot skillet or griddle and put it on a sandwich. I treat it much like I do my grilled or smoked bologna. One of my favorite sandwiches is a pool room burger. Try it. You’ll never look at SPAM the same way again, specially after you’ve cedar planked it

Don’t skimp on the cedar planks. Get quality, thick, good planks and you’ll not regret it. And the final results will show it.

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Also try my smoked SPAM and SPAM burnt ends.

Cedar Planked Spam
Print Pin
5 from 1 vote

Cedar-Plank SPAM

Oh sure, somewhere there’ll be someone that’ll say ‘ewww’ when they see SPAM. But oh, do not poo-poo cedar-plank SPAM. Ever! 
Course Appetizer or Main
Cuisine American
Keyword cedar plank, SPAM
Prep Time 30 minutes
Cook Time 25 minutes
Servings 1
Calories 1072kcal

Equipment

Ingredients

Instructions

  • Soak a cedar plank in water for 30 minutes.
  • Meanwhile, season the SPAM slices liberally with the rub.
  • Fire up your grill for direct and indirect cooking. Once it gets hot, place the plank over the flames and char it on both sides. Keep a spray bottle of water on hand in case the plank catches on fire.
  • Transfer the SPAM to the plank and move it to indirect heat. Cook 20-25 minutes or until lightly charred along the edges. Cook longer if eating directly from the plank.

Notes

There are lots of flavors of SPAM available. Try them all!

Nutrition

Calories: 1072kcal | Carbohydrates: 16g | Protein: 46g | Fat: 90g | Saturated Fat: 34g | Cholesterol: 242mg | Sodium: 4800mg | Potassium: 1391mg | Iron: 2mg

Nutritional values are approximate.

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Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. I like to cook my veggies in a grill basket. I find it easier than using skewers and I don’t have to worry about the potatoes splitting when I skewer them. Easy, each and every time.

Easy Grilled Creole Potatoes

Potatoes With A Tasty Twist

You can substitute a Dijon mustard for the Creole if you prefer. Just make sure to get a good hearty mustard. You know, one with ingredients you can see. Not that creamy stuff. For me, Creole is the way to go when making easy grilled Creole potatoes. And I’m not shy with the mustard, either.

I use a grill basket when I make this dish.

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Also try my grilled potatoes with mustard-garlic dressing.

Easy Grilled Creole Potatoes
Print Pin
5 from 1 vote

Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. 
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Calories 459kcal
Author Inspired by a recipe from Kraft

Equipment

Ingredients

Instructions

  • Stab the potatoes with a knife or fork.
  • Place in a microwave-safe bowl.
  • Add the water and cover.
  • Microwave for 10-12 minutes until the potatoes are just tender.
  • Drain and rinse with cold water.
  • Let cool.
  • Quarter the potatoes and transfer to a large bowl.
  • In a small bowl whisk together the mayonnaise, mustard and pepper.
  • Add to the potatoes.
  • Stir to coat and place in the fridge for 1 hour.
  • Fire up your grill for direct cooking over medium-high heat.
  • Transfer the potatoes to a vegetable basket (or thread onto skewers) and grill 8-10 minutes until lightly charred and tender, turning a few times.
  • Remove, transfer to a platter, sprinkle with cheese and serve.

Notes

You can substitute baby potatoes instead.

Nutrition

Calories: 459kcal | Carbohydrates: 37g | Protein: 6g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 431mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

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Old Colony 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.

I’ve said it hundreds of times. Chicken cooked on the Char-Broil Big Easy is a fantastic thing. It doesn’t take much effort and no fancy ingredients are required. I like to peruse the marinades at the grocery store, grabbing whatever strikes my fancy. This time my fancy had me using Old Colony Sauce. Often used for steaks, it’s also a fantastic marinade for chicken, adding a light Worcestershire-like flavor and tons of juiciness.

Old Colony Chicken on the Char-Broil Big Easy

The Perfect Chicken Marinade

Old Colony sauce isn’t loaded up with sugar or honey, which is important when you are cooking on the Big Easy. Since the Big Easy cooks at a high temperature, marinades or sauces containing sugar or honey will tend to burn. You have to save those for saucing at the very end of your cooking, once the meat is almost done, so you don’t risk charred food.

As you can see, Old Colony sauce produced some mighty fine looking chicken (I used split chicken breasts), with great color and flavor throughout. Old Colony Chicken on the Char-Broil Big Easy is superb!

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Also try my State Fair chicken and my Rib Rack chicken, also made 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!

Old Colony Chicken on the Char-Broil Big Easy
Print Pin
5 from 2 votes

Old Colony Chicken on the Char-Broil Big Easy

Often used for steaks, Old Colony is also a fantastic marinade for chicken, adding a light Worcestershire-like flavor and tons of juiciness.
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 whatever chicken cuts you prefer.

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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Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made. I used Albukirky Seasoning’s Red Chile BBQ rub . It added a fantastic flavor (and a slight spiciness) to the bologna. You can use any rub you want, but I highly recommend theirs.

I sliced my smoked bologna about 1/2″ thick. Then I fried it up to get a bit of a crust on it. It was absolutely crazy good on a bun with lettuce, onion and mustard for the world’s best bologna sandwich!

Red Chile Smoked Bologna

I’m No Artist

Just about everyone can score a bologna better than I can. I’ve seen all sorts of fancy fru-fru angled scoring works of art. Me, I’ve had to resign myself to a simple checkerboard pattern. It really doesn’t matter how you do it, but you do need to do it or the chubb will crack or even blow open while smoking.

I went with a mellow wood (apple) when smoking my red chile bologna. I wanted that smoke flavor, but I didn’t want it to be so strong that I couldn’t taste the rub or the bologna. Feel free to use whatever wood you prefer, of course!

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Also check out my traditional smoked bologna and my crazy-good Montreal steak-seasoned smoked bologna.

Red Chile Smoked Bologna
Print Pin
5 from 1 vote

Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made.
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4 pounds
Calories 1397kcal

Ingredients

Instructions

  • Fire up your smoker for smoking at 250 F. I prefer a lighter wood, such as apple or peach, but you can use a stronger wood such as hickory.
  • Score the bologna chub using a sharp knife. Make the cuts 1/4" – 1/2" deep. Use any pattern you want. If you don't score it the bologna will crack or pop open as it smokes.
  • Rub the chub liberally with mustard. Get in there, get your hands dirty. I find it easiest to stand the chub on one end (which is why I don't use a full-sized one).
  • Sprinkle the rub liberally all over the chub. More is better here, so don't be shy with the rub.
  • Transfer the chub to your smoker and smoke for 3 to 3 1/2 hours.
  • Remove the chub and let rest for 15 minutes before slicing.

Notes

Great on sandwiches!

Nutrition

Calories: 1397kcal | Carbohydrates: 25g | Protein: 69g | Fat: 112g | Saturated Fat: 42g | Cholesterol: 272mg | Sodium: 4354mg | Potassium: 1429mg | Sugar: 20g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 386mg | Iron: 5mg

Nutritional values are approximate.

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Mushroom Jerky on the Nesco Snackmaster Pro

The reviews for my mushroom jerky made on the Nesco Snackmaster Pro are in! And well… they’re mixed! So why am posting it? Well, because I’m one on the ‘thumbs up’ side! I thought these mushrooms came out very woodsy and very flavorful, with a hint of spice to them. I loved them right off the dehydrator, I thought they had a nice texture with a little ‘tug’ to them.

Mushroom Jerky on the Nesco Snackmaster Pro

Very Different And Tasty

After they cooled the mushrooms took on a slightly different texture. I’d call it less “jerky-like”. But still tasty. I opted to freeze the leftovers. They’ll be absolutely perfect in pasta sauce, that’s for sure. Or anywhere you need dried mushrooms but want something a bit more flavorful than ‘just’ ole dried up fungi! Mushroom Jerky on the Nesco Snackmaster Pro is different and very good. You have to try it!

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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Also try my sun-dried tomatoes, also made using the Nesco Snackmaster Pro.

Mushroom Jerky on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Mushroom Jerky on the Nesco Snackmaster Pro

I thought these mushrooms came out very woodsy and very flavorful, with a hint of spice to them.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, mushroom, nesco snackmaster pro
Prep Time 1 day
Cook Time 12 hours
Servings 12
Calories 32kcal

Equipment

Ingredients

Instructions

  • Slice the mushrooms into 1/2" thick slices.
  • Combine the remaining ingredients in a large resealable container.
  • Add the mushrooms and turn gently to coat.
  • Seal and place in the fridge for 10-12 hours, turning gently every few hours.
  • Fire up your Nesco Snackmaster Pro for 122 F. While you're waiting for the dehydrator to warm up remove the mushrooms from the marinade and place on a wire rack to drain.
  • Transfer the mushrooms to the dehydrator trays. Unless you've scaled the recipe up you won't need many trays, but keep in mind you always need to use at least 4 trays when drying.
  • Close the dehydrator and let run for 10 hours. I quadrupled the recipe and actually went 12 hours. You want the mushrooms to be pliable and chewy but not dried out.
  • Let cool just slightly before enjoying. I actually preferred the mushrooms warm, they seemed to have a more enjoyable texture.
  • Keep in an airtight container.

Notes

Make sure your mushroom slices are the same thicknesses so they dry evenly.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Pistachios

This is how you make a huge pistachio nut fan out of me. I love smoked nuts, but until now I’d never smoked pistachios before. Well, let me tell you folks! You could’ve knocked me over with a feather! Good doesn’t even come close to describing how yummy these nuts were! I set out to smoke nuts to use in ice cream (I know, right? You know that’ll be awesome!). I doubt that half of them survived for my ice cream plans… I couldn’t help myself.

Whether your nuts are going to be used in another dish or just set out for devouring, you’re going to love these too! It’s impossible to make too many of them, they’ll disappear no matter how much you make!

Smoked Pistachios

Go Heavy On The Seasoning

For the seasoning on my smoked pistachios I went with Sweet Red from AlbuKirky Seasonings. It has a nice sweet heat flavor to it, the perfect contrasting flavors for the nuts. I seasoned the nuts pretty liberally with it, too. Since the nuts aren’t shelled a lot of that flavor does end up on the shell. So by adding more I increased the amount of seasoning that made its way inside… and oh, was I ever rewarded for my efforts!

You can use whatever seasoning you want! I like a little heat to mine so that’s what I went with. You can go with just sweet, too. Or maybe something more savory? There’s no reason you have to pick just one seasoning, either. Do some in one flavor, and some more in another.

You can also go with just using salt. A nice coarse sea salt is best. You want to see the salt crystals. You are seasoning the shells, so not all will make it inside the nuts. So some is for show!

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Also try my smoked peanuts in the shell and my smoked pecans. And nothing is amazing as smoked hazelnuts!

Smoked Pistachios
Print Pin
3.50 from 2 votes

Smoked Pistachios

This is how you make a huge pistachio fan out of me. I love smoked nuts, but until now I’d never smoked pistachios before. Well, let me tell you folks! Good doesn’t even come close to describing how yummy these nuts were!
Course Appetizer
Cuisine American
Keyword nuts, smoked
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings 2 pounds
Calories 2549kcal

Equipment

Ingredients

Instructions

  • Fire up your smoker for 250 F cooking. Use a light wood such as apple or peach.
  • Place the nuts in a large bowl and lightly (very lightly) drizzle with a little oil. For 1 pound of nuts I used less than 1/2 tablespoon of oil.
  • Toss the nuts to coat. Now, sprinkle them liberally with the seasoning. Now is not the time to be shy. Load up on it and toss to coat.
  • Transfer nuts to your smoker. I use a grill mat to keep the nuts from falling thru the grates. Smoke for 2 1/2 hours, stirring every 30 minutes or so.
  • Remove, shell and devour.

Notes

Store in an air-tight container until ready to serve.

Nutrition

Calories: 2549kcal | Carbohydrates: 125g | Protein: 92g | Fat: 206g | Saturated Fat: 25g | Sodium: 5mg | Potassium: 4649mg | Fiber: 47g | Sugar: 35g | Vitamin A: 1882IU | Vitamin C: 25mg | Calcium: 476mg | Iron: 18mg

Nutritional values are approximate.

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Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. This recipe makes a nice big batch, perfect for a family get-together, and perfect for that ‘wow factor too.

Tuscan Pasta Salad

The Perfect Salad

There’s nothing in this that will scare off grandma I tend to make my dishes on the spicy side. I resisted that temptation with this Tuscan pasta salad, with great results. Fresh and exciting, this salad hits the spot with its Italian-inspired flavors.

You can substitute a tablespoon of dried basil for the fresh if you wish. Just make sure you crumble it a bit in your hand before adding it. I used fresh spinach, but you can also get away with frozen. Just make sure that it’s thawed completely first and squeeze the very last drop of water from it before adding it (I like to place it in a kitchen towel, wrap it up tight, and squeeze the heck out of it). I would not recommend omitting the sun-dried tomatoes! They add so much flavor to this salad.

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Also try my Mardis Gras pasta salad and also my amazing dill pickle pasta salad.

Tuscan Pasta Salad
Print Pin
4 from 1 vote

Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. 
Course Side
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 288kcal
Author Inspired by The Recipe Critic

Equipment

Ingredients

For the salad

  • 16 ounces bow-tie pasta
  • 7 ounces sun-dried tomatoes in oil, drained, chopped
  • 1 red bell pepper diced
  • 6.5 ounce black olives drained, sliced
  • 1 cup spinach chopped
  • ¼ cup basil chopped
  • ½ cup Parmesan cheese grated

For the dressing

Instructions

For the salad

  • Cook the pasta per package instructions. Rinse with cold water and drain well. Transfer to a large bowl.
  • Add remaining salad ingredients and mix.
  • Add the dressing and toss to coat.

For the dressing

  • Whisk all ingredients together until combined. Note: I like to put the ingredients in a small jar or resealable container, seal, and shake to mix.

Notes

Stir again before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 812mg | Potassium: 845mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg

Nutritional values are approximate.

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Rotisserie French Fries

This actually started out as just a test of an idea I’d had. It was a very hot day here in Indiana. I have a pet peeve about cooking anything inside when it’s so hot. I’m cheap, and the idea of warming up the house when it’s searing hot outside just doesn’t go along with my cheapness. But I wanted fries, and usually I make those indoors, in an air fryer or oven. Well, And thanks to my new Weber Summit S-670, I can not only cook in pots on a side burner, I have a big rotisserie I can use. I have the perfect basket for it, made by Napoleon, that I can use to cook up all sorts of side dishes, such as rotisserie French fries!

Rotisserie French Fries

Perfect Fries With That Cooked-Outdoors Flavor

I started with frozen fries. And I went with the larger wedge fries because, this being my first time, I wasn’t sure how smaller fries might hold up to the constant tumbling. My rotisserie French fries came out fantastic, with a great crispiness and flavor. Of course, you can make them on a charcoal grill too with a rotisserie and a basket and get even more of that great ‘cooked outdoors’ flavor!

I think you can easily get away with cooking smaller fries, such as the crinkly ones. Those are the ones that my wife loves. Just keep an eye on them because the cook time will obviously depend on how hot you have your grill. I kept the temperature right around 400 F directly below my basket. I did not use my infrared burner (you can see it above the basket in the picture above).

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Fries on the rotisserie were perfect with the burgers I grilled at the same time! Win! For even more spinning goodness, make my chicken wings on the rotisserie and my rotisserie roasted potatoes!

Rotisserie French Fries
Print Pin
5 from 1 vote

Rotisserie French Fries

My rotisserie French fries came out fantastic, with a great crispiness and flavor. No need to heat up the kitchen, just fire up your grill!
Course Side Dish
Cuisine American
Keyword fries, rotisserie
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 servings
Calories 258kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for medium-high cooking and prepare a rotisserie basket setup.
  • Add fries to the basket and close. Turn on the rotisserie and close the lid. Let cook for 20 minutes then check for crispness. If the fries turn golden brown with a bit of char along the edges, they're done! If not, close the lid and cook another 10-25 minutes, checking every 10 minutes or so.
  • Use heat-proof gloves to remove and open the rotisserie basket. Serve.

Notes

Use caution removing the fries from the basket as they and the basket are very hot.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 486mg | Potassium: 427mg | Fiber: 4g | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Nutritional values are approximate.

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Original BBQ 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.

Weber has a line of marinade mixes that you add juice to that are really, really good. And they’re perfect for flavoring chicken before cooking it on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The original BBQ marinade is mixed with apple juice to produce wonderfully seasoned chicken. A hint of hickory smoke and a hint of sweetness, you’ll think you’re enjoying sauced chicken, but instead all that flavor comes from the marinade alone.

Original BBQ Chicken on the Char-Broil Big Easy

Easy. And Delicious.

Since the Big Easy cooks at a high temperature you do have to watch that your chicken doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference.

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Weber makes all sorts of great flavored Just Add Juice marinades. Collect them all!

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...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
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Also try my peach BBQ chicken, made in no time on the Big Easy!

Weber Marinades

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!

Original BBQ Chicken on the Char-Broil Big Easy
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5 from 1 vote

Original BBQ Chicken on the Char-Broil Big Easy

 A hint of hickory smoke and a hint of sweetness, you’ll think you’re enjoying sauced chicken, but instead all that flavor comes from the marinade alone.
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
Calories 272kcal
Author Mike

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 whatever cuts you prefer, about 2 pounds total.

Nutrition

Calories: 272kcal | Carbohydrates: 4g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 263mg | Potassium: 868mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
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Smoked Peanuts in the Shell

If you like boiled peanuts, you’re in luck. If you like smoked peanuts, you’re in luck too. These smoked peanuts in the shell will satisfy you no matter which camp you’re in. They start out boiled and end up smoked. Lightly smoky and well, pea-like, you’ll want to make a big ole batch for snacking during the next big game on TV. These are the kinda treat where you grab a bowlful, sit down and not even 10 minutes later you find yourself getting back up to grab more. So… get a bigger bowl!

Smoked Peanuts in the Shell

These Aren’t Roasted Nuts

Unlike just boiled peanuts, which have a soggy shell, these smoked peanuts in the shell spend some quality time over higher heat, giving the shells an almost roasted-like texture. So when you crack one open, you might be expecting a roasted peanut. That’s not what you’ll get. The time in the brine not only softens the peanuts it lets them absorb smoke. That’s what you’re after.

Smoked Peanuts in the Shell

Grab A Basket Or Mat

I like to use my grilling basket or a grill mat for these peanuts. First, it makes putting them on the smoker and taking them back off a total breeze. No way would want to do that one at a time with grill tongs! Man, can you imagine how long that would take! Yikes! Second, it makes for the easiest cleanup in the world. No scrubbing, no soaking. Just grab a soapy sponge and it’ll wipe clean. That’s super-great if you’re gonna smoke several batches in a day.

If you want you can shell the peanuts and then sprinkle them more salt. Or whatever your favorite seasoning is. You can season them in the shells but what’d that do? Just get seasoning on your hands!

Weber Crafted® Roasting Basket, Stainless‑Steel...
Weber Crafted® Roasting Basket, Stainless‑Steel…
  • Create food never thought possible in a grill with…
  • Designed to perfectly roast small, delicate food…
$99.98 Amazon Prime
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Also try my smoked spicy nuts and my smoked pistachios. Peanuts roasted on a rotisserie are also a must-make!

Smoked Peanuts in the Shell
Print Pin
5 from 1 vote

Smoked Peanuts in the Shell

If you like boiled peanuts, you’re in luck. If you like smoked peanuts, you’re in luck too. These smoked peanuts in the shell will satisfy you no matter which camp you’re in.
Course Appetizer
Cuisine American
Keyword peanuts, smoked
Prep Time 40 minutes
Cook Time 1 hour
Servings 16
Calories 329kcal

Equipment

Ingredients

Instructions

  • Combine the water, salt, sugar and peanuts in a large pot over high heat. Bring to a boil and continue to boil for 20 minutes.
  • Drain the peanuts into a large colander and then spread out on a flat surface covered with towels to dry completely.
  • Fire up your smoker for 250 F. Use any wood you prefer, but the peanuts will absorb the smoke so I recommend a lighter fruit wood.
  • Add the peanuts to the smoker. If your grates are too wide, add foil sheets or pans with holes poked in them or use a grill mat like I did.
  • Cover grill and smoke for 20 minutes. Stir and smoke 20 more minutes. And then stir and smoke 20 more minutes. If the nuts aren't a bit crunchy continue smoking or transfer to a sheet pan in a 225 F oven or on a grill until golden brown and crunchy.

Notes

Store in an airtight container.

Nutrition

Calories: 329kcal | Carbohydrates: 10g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Sodium: 14164mg | Potassium: 425mg | Fiber: 5g | Sugar: 1g | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for...
Smoke Tube for Pellet Smoker, 12” Smoker Tube for…
  • 【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
  • 【UNFORGETTABLE FLAVORS FOR HOT AND COLD…
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