Category: From the Grill & Smoker

Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once. We used to cook them in the oven, but now with the Big Easy (and the Wingin’ator 3000 modification) I can cook a huge batch all at once in less than 30 minutes, without any cleanup other than putting the cook basket into the dishwasher. You can’t get any easier than that!

Italian Meatballs on the Char-Broil Big Easy

Get A Bunk Bed Basket… Now!

If you don’t have a Wingin’ator 3000 you can get a bunk bed basket for the Big Easy. You won’t be able to cook quite as many Italian meatballs at once, but they’ll turn out fantastic nonetheless.

Italian Meatballs on the Char-Broil Big Easy 1

Done. Perfectly.

The meatballs are done when they hit 165 F. If you’ve loaded up your Big Easy with a lot of meatballs at once, check a few meatballs for doneness before deciding that they are all done.

Italian Meatballs on the Char-Broil Big Easy 2

These meatballs are great on rolls with your favorite sauce, or over pasta. I like to make a huge batch and freeze them. They’re great to always have on hand.

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!

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.

Italian Meatballs on the Char-Broil Big Easy
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5 from 1 vote

Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once.
Course Main
Cuisine Italian
Keyword meatballs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 0.2kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Spray the basket(s) (and Wingin’ator 3000 if you’re using one) with no-stick spray.
  • Add the meatballs, but do not crowd them. I was able to fit 28 meatballs on the Wingin’ator 3000 without any problem, and could’ve easily fit a few more. Without the Wingin’ator 3000 you’ll be able to fit at least 10 meatballs at once (with the bunk basket).
  • Cook in the Big Easy for 25-30 minutes or until the internal temperature on several of the balls measures 165 F.

Notes

When cooking on multiple levels, the Big Easy might get some meatballs done before others.

Nutrition

Calories: 0.2kcal | Carbohydrates: 0.003g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.004g | Cholesterol: 0.1mg | Sodium: 0.4mg | Sugar: 0.001g | Calcium: 0.1mg | Iron: 0.002mg

Nutritional values are approximate.

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

Oklahoma Fried Onion Burgers

The tastiest burgers are cooked on a flat-top griddle or in a hot skillet. Unlike a grill, the fat doesn’t drip down into the fire below. Instead, it stays on the burger, keeping it moist. And the added plus of a griddle is that you get that wonderful char. These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.

Oklahoma Fried Onion Burgers

Griddled Burgers Are Divine

I use a griddle insert from Weber that fits into my charcoal and gas grills to griddle burgers like these Oklahoma fried onion burgers. It not only gets super hot, it gets hot consistently across the entire griddle. This ensures that I get nice evenly cooked burgers no matter how many I am cooking at once. I absolutely love making burgers on my griddles. They don’t get that great live-fire flavor but they make up for it with that wonderful burger crust.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my super-cheesy queso burgers.

Oklahoma Fried Onion Burgers
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5 from 1 vote

Oklahoma Fried Onion Burgers

These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.
Course Main
Cuisine American
Keyword burgers
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 610kcal
Author Based on a recipe from Taste of Home

Ingredients

Instructions

  • Place the onion slices in a large bowl.
  • Toss with 1 teaspoon of salt and let rest for 30 minutes to extract as much liquid out of the onions as possible.
  • Transfer the onions to a towel or a few sheets of paper towels, roll up tightly and squeeze to remove as much liquid as you can.
  • Divide the onion slices into 4 equal piles on a cutting board or flat surface.
  • Divide the beef into 4 patties and form into balls.
  • Place beef on top of the onions and, using the palm of your hand or the bottom of a small skillet, flatten the beef into patties. The onions will stick to the bottom of the patties. That’s what you want.
  • Season patties with salt and pepper.
  • Heat up a griddle or cast iron skillet on your stove top or grill over medium-high heat.
  • Add the butter and swirl it around to coat the griddle or skillet.
  • Add the patties, onion side down, and cook for 6-8 minutes. You’ll see the onions starting to turn golden brown and get crispy around the sides.
  • Flip and continue cooking until the burgers are done, about 2 more minutes.
  • Top with cheese and remove.
  • Toast the buns, if desired.
  • Add the patties, mayonnaise, mustard, and pickles.

Notes

The key is to dry the onions so they get crispy, not sauté.

Nutrition

Calories: 610kcal | Carbohydrates: 27g | Protein: 28g | Fat: 43g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 896mg | Potassium: 469mg | Fiber: 2g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Over The Top Smoked Chili

There are as many variations of Over The Top smoked chili as there are variations of ‘regular’ chili. Often referred to as OTT chili, the basic idea is that you smoke a ground beef mixture over a pot of chili mixings, such as tomatoes, beans (oh no! I used beans!), etc. As the beef cooks some of the fat drips into the chili pot, adding flavor. And of course the smoked beef picks up on some smoke flavor, too.

This is how I make it. I won’t ever make it any other way. I don’t need to. This is amazingly good chili.

Over The Top Smoked Chili

Par-Smoke The Beef First

One of my biggest concerns with the idea of Over the Top smoked chili was that the beef drips into the chili as it smokes. I knew I wanted some of that fat (fat is flavor!) in the chili but I didn’t want a lot of it floating on top of my chili. Some recipes call for using low-fat (90/10 or even 95/5) beef. Well, that’s expensive. So my solution? Use cheaper ground beef and par-smoke it first. Let much of the fat drip down into a pan, not into the chili. Then add the chili and let the remaining fat drip into it. Problem solved.

Over The Top Smoked Chili Cooking

Light On The Smoke, Big On Flavor

I went very light on the smoke when I made this. I used just a small chunk or two of fruit wood. Ground beef loves to soak up smoke and I didn’t want that flavor to bury the taste of what is a fantastic chili base.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I used my 5-quart camp Dutch oven, but any other Dutch oven or large pot will do.

Also try my prime rib chili.

Over The Top Smoked Chili
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5 from 1 vote

Over The Top Smoked Chili

This is amazingly good chili.
Course Main
Cuisine American
Keyword chili, smoked
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Servings 12
Calories 381kcal
Author Inspired by a recipe from Erica’s Recipes

Equipment

Ingredients

For the beef mixture (The Top)

For the tomato mixture (The Bottom)

Instructions

For the beef mixture (The Top)

  • Fire up your smoker for cooking 250-300 F. Use a lighter wood such as fruit wood for smoke.
  • Note: You can get the beef mixture prepared and onto the smoker while preparing the tomato mixture. Since the beef smokes a bit first, you don't have to have the tomato base ready at the beginning.
  • Place all ingredients into a large bowl.
  • Using your hands, combine the ingredients and form into a loaf.
  • Transfer the loaf to the top rack of your smoker.
  • Optional: Place a disposable pan underneath to catch any drippings. I do this only to make cleanup easier. If the drippings will directly onto hot coals or a hot surface, you may want to catch them in a pan so they don't burn.
  • Smoke the loaf for 1 hour – 1 1/2 hours to cook out some of the fat. It's up to you how much fat you want to remove, just remember that you want some of that fatty flavor in the final chili so don't completely cook the loaf.
  • Remove the disposable pan (if using) and replace it with the pot of the tomato mixture.
  • Continue smoking another 3 minutes – 1 hour or until the beef loaf has reached 155 F.
  • Remove the loaf and chop into small bite-sized crumbles.
  • Transfer to the tomato mixture and stir.
  • Smoke another 2 hours, stirring occasionally, until the chili is your desired consistency.
  • Serve!

For the tomato mixture (The Bottom)

  • Heat the oil in a large (6-quart) Dutch oven over medium high heat.
  • Add the onion and bell pepper and saute 5 minutes or until the onion is just starting to soften.
  • Add the garlic, stir and saute another 1 minute.
  • Remove from heat and stir in the remaining ingredient.
  • Set aside until ready to transfer to the smoker.

Notes

In my opinion, you want to go light on the smoke when making this chili. You don’t want it to overpower the great flavors.

Nutrition

Calories: 381kcal | Carbohydrates: 25g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 657mg | Potassium: 960mg | Fiber: 7g | Sugar: 10g | Vitamin A: 644IU | Vitamin C: 49mg | Calcium: 97mg | Iron: 5mg

Nutritional values are approximate.

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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

Pepper Jack Cheese-Stuffed Smoked Bologna

I wish I could remember exactly where I came across this idea for pepper jack cheese-stuffed smoked bologna. I’m pretty sure it came from Smokin’ with Myron Mixon: Backyard ‘Cue Made Simple from the Winningest Man in Barbecue. But, I could be wrong. Regardless, I love smoked bologna, but this approach takes the idea to a new level. The addition of cheese inside the bologna chub adds a nice flavor and well, it looks cool. I then rubbed the chub with yellow mustard and then sprinkled it with our favorite spicy rub and smoked it for 3 1/2 hours on my Weber Smokey Mountain Charcoal Smoker. Lastly, I brushed it with my favorite store-bought BBQ sauce.

Pepper Jack Cheese-Stuffed Smoked Bologna

I sliced the bologna pretty thick and had it on sandwiches. Nothing fancy, just good.

Pepper Jack Cheese-Stuffed Smoked Bologna

How To Stuff The Chub

To get the cheese into the chub, I used a piece of clean PVC pipe. I used about a 1 1/2″ round pipe, but I’ll probably go with a large one next time, maybe 2″ or 2 1/2″. I felt like a little more cheese would’ve been a good thing. You just carefully shove the pipe down through the center of the chub while it is standing on end. Then you cut off about 2″ from each end of the piece of bologna that is in the pipe and use one piece to plug one end of the hole. Fill the hole with cheese and then plug the remaining end. You’re ready to roll!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my not-so-plain plain-ole smoked bologna.

Pepper Jack Cheese-Stuffed Smoked Bologna
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5 from 1 vote

Pepper Jack Cheese-Stuffed Smoked Bologna

The addition of cheese inside the bologna chub adds a nice flavor and well, it looks cool. 
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12
Calories 609kcal
Author Mike

Ingredients

For the smoked bologna

For the sandwiches

Instructions

For the smoked bologna

  • Fire up your smoker for 250 F cooking. Add your desired cooking wood, but use only a little and don’t use anything overpowering.
  • Clean a section of PVC pipe (1 1/2″ – 2 1/2″ in diameter, at least a foot long). Stand the bologna chub on end and gently push the pipe down through the center of the chub. Pull out the pipe and remove the core of meat that gets inside of it.
  • Cut 2″ off each end of the core piece. Take one piece and plug the bottom of the hole.
  • Add as much cheese as you can fit and plug the remaining end with the other piece of the core.
  • Rub outside of chub with mustard and then sprinkle with a rub.
  • Put on smoker in an aluminum pan and smoke for 3 1/2 hours, rotating once after 1 hour.
  • Brush all sides of the bologna with the BBQ sauce and smoke another 30 minutes.
  • Remove chub from the smoker and let set at least 30 minutes. Don’t rush or the cheese will run out when you slice it.
  • Slice as desired.

For the sandwiches

  • Slather the bread slices with mustard, Top with bologna, onion, and lettuce.
  • Shake a few drops of hot sauce on top and serve.

Notes

Store leftover bologna in the fridge.

Nutrition

Calories: 609kcal | Carbohydrates: 77g | Protein: 29g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1132mg | Potassium: 347mg | Fiber: 4g | Sugar: 7g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 372mg | Iron: 5mg

Nutritional values are approximate.

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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

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.

Poor Man's Burnt Ends

The Sauce Is Important

You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

You can also just smoke a chuck roast as you would any other large piece of meat. Like pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Poor Man's Burnt Ends
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5 from 1 vote

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 12
Calories 204kcal

Ingredients

Instructions

  • FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
  • Season the chuck on all sides with the rub and place onto the smoker.
  • Smoke until the internal temperature reaches 185 F.
  • Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
  • Remove the chuck roast from the foil and transfer to a cutting board.
  • Cut into 3/4″ cubes and place into a disposable aluminum pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
  • Devour.

Notes

These are also great on a hoagie or sub roll served as sandwiches!

Nutrition

Calories: 204kcal | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 92mg | Potassium: 376mg | Vitamin A: 15IU | Calcium: 19mg | Iron: 2mg

Nutritional values are approximate.

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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

Roasted Turkey 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 love my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I originally bought it just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey.

To make a turkey I inject it with a simple injection sauce (see below). Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. I fire up the cooker and lower the turkey inside. Exactly two hours (10 minutes/pound) later, the turkey is done perfectly and has a great crispy skin! You don’t have to check on it, adjust the temperature, baste it, turn it, talk to it, hover over it…. nothing! And the meat is soooo tasty and soooo tender and juicy!

Roasted Turkey on the Char-Broil Big Easy

Perfect Turkey, Every Time

This is definitely the way I’m doing all future turkeys! Did I mention the easy cleanup? And the fact that it frees up your oven for making sides?  You can fit up to a 16 pound turkey in this cooker. If you have a really big get-together, you’ll want to buy 2 of them! Actually I already own three. I keep one at my parents for the times we spend the holidays with them and I keep two here at home for those times when I need to cook more than just a single turkey at a time.

Char-Broil The Big Easy Better Basket , Silver
Char-Broil The Big Easy Better Basket , Silver

Serve your turkey with some of my fantastic maple cranberry sauce!

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

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

Roasted Turkey on the Char-Broil Big Easy
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5 from 1 vote

Roasted Turkey on the Char-Broil Big Easy

I love my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I originally bought it just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, turkey
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 turkey
Calories 4727kcal
Author Mike

Equipment

Ingredients

For the injection sauce

For the rub

For the turkey

  • 10-16 pound turkey rinsed, patted dry
  • Injection sauce above
  • rub above

For the gravy

Instructions

  • Start up the Big Easy.
  • Spray the turkey basket with non-stick spray.
  • Mix the injection ingredients and inject the bird every 1/2"-1".
  • Mix the rub ingredients. Rub mixture all over the outside and inside of the bird.
  • Place turkey into cooking basket and place in cooker.
  • Cook 10 minutes/pound. Check temperature in thighs and breasts to make sure the turkey is done.
  • Let rest 10 minutes before carving.

Notes

Make sure your thermometer isn’t hitting bone or a cavity to ensure accurate measurements.

Nutrition

Calories: 4727kcal | Carbohydrates: 8g | Protein: 700g | Fat: 198g | Saturated Fat: 60g | Trans Fat: 2g | Cholesterol: 2325mg | Sodium: 4532mg | Potassium: 7550mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 28mg | Calcium: 442mg | Iron: 28mg

Nutritional values are approximate.

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

Rotisserie Roasted Potatoes

Oh how I do love roasted potatoes. I love the creamy insides. I love the crispy, golden skin. Baby potatoes are my favorites, but I’ll take a good roasted fingerling any day of the week, too! My ‘weapon of choice’ this time for making roasted potatoes was my gas grill rotisserie. It’s something I’ve been wanting to do for a while. Sure, I can roast potatoes directly on the grill or in a grill basket, but without paying attention to them, I can end up with an un-even roasting. Not with the rotisserie. Perfect potatoes, all around!

Rotisserie Roasted Potatoes

No Bouncing Around, Please

I think one of the reasons my rotisserie roasted potatoes are so fantastic is the type of basket that I use. I could’ve used one of my bigger baskets, the one I use for peanuts, but I didn’t want my potatoes bouncing around like a bunch of bingo balls. So instead I used my only Fire flat rotisserie basket. This lovely toy locks the potatoes in (you want to use ones that are all about the same size) and keeps them from banging into each other. You don’t want scarred, bashed in potatoes. And you want as much of the oil and seasoning to stay on as possible. This basket performs perfectly.

only fire 6042 Chrome Plating Steel Flat Grill Rotisserie Basket for Most Grills, Fits 1/2" Hexagon, 3/8" Hexagon, 3/8" Square & 5/16" Square Spit Rods
only fire 6042 Chrome Plating Steel Flat Grill Rotisserie Basket for Most Grills, Fits 1/2″ Hexagon, 3/8″ Hexagon, 3/8″ Square & 5/16″ Square Spit Rods

Also try my rotisserie French fries.

Rotisserie Roasted Potatoes
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5 from 1 vote

Rotisserie Roasted Potatoes

Oh how I do love roasted potatoes. I love the creamy insides. I love the crispy, golden skin. Baby potatoes are my favorites, but I'll take a good roasted fingerling any day of the week,
Course Side
Cuisine American
Keyword roasted potatoes, rotisserie
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8
Calories 175kcal

Ingredients

Instructions

  • Fill a pot fitted with a steamer rack with 1"-2" of water and bring to a boil.
  • Scrub the potatoes clean and add to the basket. Cover and let steam for 10 minutes or until just tender when poked with a toothpick. Transfer the potatoes to a colander to drain.
  • Fire up your grill for high heat cooking. You want direct heat below (and around) where your rotisserie basket will be.
  • Place the potatoes in a bowl and toss with a few splashes of oil and season well with salt and pepper.
  • Transfer the potatoes to the rotisserie, close and place on the grill.
  • Turn on the rotisserie, close the grill and let the potatoes roast for 10 minutes. Check for color. If the skin has a bit of a char to it remove and serve, otherwise keep grilling, checking every 5 minutes for doneness.

Notes

I prefer to steam, or partially cook, the potatoes before placing into the rotisserie. I like to grill them over very high heat so that the skin gets a slight crunch to it. If you cook the raw potatoes over very high heat without pre-cooking them the outsides may burn before the potatoes are tender inside.

Nutrition

Calories: 175kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.

onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket for Any Grill, Fits 1/2" Hexagon, 3/8" Hexagon, 3/8" Square&5/16" Square Rotisserie Spit Rods
onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket for Any Grill, Fits 1/2″ Hexagon, 3/8″ Hexagon, 3/8″ Square&5/16″ Square Rotisserie Spit Rods

Smoked BBQ Baked Beans

Let’s get the obvious out of the way first. Double this recipe. And if you have a lot of leftover smoked pulled pork (or brisket) laying around, quadruple the recipe. Because these smoked BBQ baked beans are fantastic you’ll want to make as much as will fit on your smoker at one time. I got this fantastic (and easy) recipe and many others from Brother Jimmy’s BBQ: More than 100 Recipes. If you’re a fan of smoking and grilling, you need Brother Jimmy’s now.

Smoked BBQ Baked Beans

Any Smoked Meat Will Work Here

Just about any smoked meat will work just fine in these smoked BBQ baked beans. I prefer brisket or pulled pork, but chicken and turkey are good too. This is an excellent way to use up leftover (or not leftover) meats. They really add a lot of flavor.

I usually smoke my sides (and many of my meats) over lighter woods. I prefer fruit woods such as apple or cherry.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my peach BBQ beans.

Smoked BBQ Baked Beans
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5 from 1 vote

Smoked BBQ Baked Beans

Let’s get the obvious out of the way first. Double this recipe. And if you have a lot of leftover smoked pulled pork (or brisket) laying around, quadruple the recipe.
Course Side
Cuisine American
Keyword baked beans, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 311kcal

Equipment

Ingredients

Instructions

  • Fire up your smoker for smoking at 225 F.
  • Heat the oil in a medium saucepan. Add the onion and saute for 5 minutes.
  • Combine the onion and remaining ingredients in a medium disposable aluminum pan.
  • Transfer to your smoker and smoke for 45 minutes-1 hour or until hot and bubbly, stirring occasionally.

Notes

You can make this dish in the oven. Just bake at 350 F for 20 minutes or until hot and bubbly. I recommend that you use a smoky BBQ sauce if making in the oven.

Nutrition

Calories: 311kcal | Carbohydrates: 51g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 1108mg | Potassium: 598mg | Fiber: 9g | Sugar: 17g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 119mg | 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

Smoked Country Style Ribs

These smoked country style ribs were another one of those “where have I been?” things for me. Country style ribs come from near the pork shoulder on a pig, and although they don’t contain ribs, they do contain part of the shoulder bone and are cut like ribs. Now, normally I’d probably approach these as I would pork shoulder or ribs, but this time I used an idea that I had come across on a Facebook smoker fan group.

Smoked Country Style Ribs

Everyone Into The Pool

The ribs are smoked long enough to get great flavor deep inside. Then they are transferred to a pan full of a wonderful mixture of soda, BBQ sauce, butter and brown sugar. The end result is completely fall-apart tender and packed with flavor. Nice and different from the things I usually smoke.

A Great Smoked Meat

Next time I smoke country style ribs I’m going to throw a few extra on the smoker. That’s so that I have leftovers. Chopped, it’s great stuff in a stew or on nachos. And the added bonus is that I can often find country style ribs on sale much cheaper than I can buy baby back or spare ribs or pork shoulder.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my spicy sweet-and sour grilled country-style ribs.

Smoked Country Style Ribs
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5 from 1 vote

Smoked Country Style Ribs

The ribs are smoked long enough to get great flavor then transferred to a pan full of a wonderful mixture of soda, BBQ sauce, butter and brown sugar. The end result is completely fall-apart tender and packed with flavor. 
Course Main
Cuisine American
Keyword country-style ribs, smoked
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories 872kcal
Author Mike

Ingredients

For the ribs

For the simmering sauce

Instructions

  • Fire up your smoker for smoking at 225 F. Use any wood you prefer.
  • Rub the ribs with the yellow mustard. Sprinkle with the rub.
  • Place directly onto the smoker and smoke for 1 1/2 hours or until the internal temperature of the ribs reaches 150 F.
  • Meanwhile, combine Mountain Dew, butter, butter, brown sugar, and BBQ sauce in a medium saucepan and warm thoroughly until the butter is melted and the brown sugar is dissolved.
  • Transfer ribs to a large aluminum pan with high sides.
  • Add the warmed sauce.
  • Cover with foil and return to the smoker for another hour or until the internal temperature of the ribs hits 195-200 F.
  • You can serve the ribs directly from the pan, or remove them from the pan and return them to the smoker grates and brush with more BBQ sauce. Let smoke another 10 minutes to set the sauce then serve.

Notes

I made the sauce on-the-fly, to taste. I started with about 1 liter of Mountain Dew, a stick of butter, 1/4 cup of brown sugar and 1/4 cup of BBQ sauce. After those were combined I added more BBQ sauce and a little more brown sugar. Start with a little of each ingredient (other than the Mountain Dew go ahead and start with a liter), taste, and add more as you desire.

Nutrition

Calories: 872kcal | Carbohydrates: 83g | Protein: 57g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 245mg | Potassium: 1004mg | Sugar: 82g | Vitamin A: 24IU | Calcium: 110mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Chex Mix

There are some things where self-control just doesn’t happen for me. This smoked Chex mix is one of them. Put a big bowl of it in front of me and it’ll be gone soon. I can’t help myself and no matter what I do to control myself, I fail. Especially the bagel chips. There’s something about the bagel chips in Chex mix after they’ve been smoked. The smoke flavor is not overwhelming, but it’s there, and it’s different in a wonderful way. The smoke compliments traditional flavors perfectly. I make this often, and in big batches because it is the perfect snack to take to a family get-together. Everyone loves it.

Smoked Chex Mix

For Best Results, Use Less Smoke

The cereal in this smoked Chex definitely soaks up the smoke, so do not go crazy with the wood in your smoker. Use a very small chunk, smaller than would fit in your palm, and use only a lighter wood. No mesquite or hickory here, go for something like a fruit or nut wood instead. Remember, you want that hint of smoke, and nothing overpowering.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I used a variety of Chex cereals in my mix, but you can do whatever works for you1

Chex Wheat Breakfast Cereal, Made with Whole Grain, Homemade Chex Mix Ingredient, 14 OZ
Chex Wheat Breakfast Cereal, Made with Whole Grain, Homemade Chex Mix Ingredient, 14 OZ

For another great snack idea, try my smoked olives and smoked Cheetos.

Smoked Chex Mix
Print Pin
5 from 1 vote

Smoked Chex Mix

Put a big bowl of it in front of me and it’ll be gone soon. Especially the bagel chips after they’ve been smoked. 
Course Appetizer
Cuisine American
Keyword Chex mix, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 cups
Calories 351kcal
Author Based on a recipe from the Virtual Weber Bullet

Ingredients

Homemade seasoned salt (makes more than you’ll need for the Chex mix)

Instructions

  • Fire up your smoker for cooking at 250 F. Add only one small piece of light wood, such as apple or peach. If you are using a smoker that has a water pan, such as the Weber Smokey Mountain, do not fill the pan with water.
  • Combine the cereals, pretzels, nuts and bagel chips in a large bowl.
  • Melt the butter in a small saucepan. Add the Worcestershire sauce and stir.
  • Combine the seasoned salt, garlic powder and onion powder and slowly whisk into the melted butter.
  • Drizzle the butter mixture over the cereal and gently toss to coat.
  • Place into a disposable 9″ x 13″ deep aluminum pan and place on the top rack of the smoker.
  • Smoke for 1 hour or until the mixture turns golden brown, stirring every 15 minutes.
  • Remove and let cool completely before serving, or store for up to 2 weeks.

Homemade seasoned salt

  • Combine all ingredients. Store in an air-tight container.

Notes

For a slightly spicier version, add a few teaspoons of your favorite hot sauce to the melted butter and Worcestershire sauce mixture. Don’t go crazy with it or the mix will take longer to get crispy.

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 5547mg | Potassium: 198mg | Fiber: 5g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 11mg

Nutritional values are approximate.

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