Category: Grill & Smoker

Cheesy Jalapeno Poppers

Search around these days and most people are making what are called ABTs (atomic Buffalo turds… I didn’t make up the name so don’t blame me!). They’re sliced (usually) stuffed jalapenos that are grilled or smoked. I love them. But sometimes I like mine the old way, as poppers. Cooked whole, not halved, and stuffed with all sorts of crazy goodness, wrapped in bacon, and grilled until perfect. That’s just what these cheesy jalapeno poppers are. Perfect.

Cheesy Jalapeno Poppers

Heat, Tamed

The nice thing about these little treats is that after cooking the jalapenos mellow a lot. So yeah, they are a bit spicy but definitely not screaming hot by any stretch. And any heat that there is gets tamed down a bit by the cheeses and the bacon. Even if you don’t like spicy foods I would not let that discourage you from making these. You’ll still love them. And hey, if you’re still worried, have a little cool Ranch dressing ready on the side for dipping just in case.

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Of course, cheesy jalapeno poppers give me an excuse to use my jalapeno popper rack. Not that I really needed an excuse.

Also try my jalapeno popper bites and my jalapeno popper wontons.

Cheesy Jalapeno Poppers
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5 from 1 vote

Cheesy Jalapeno Poppers

Cooked whole, not halved, and stuffed with all sorts of crazy goodness, wrapped in bacon, and grilled until perfect. That’s just what these cheesy jalapeno poppers are. Perfect.
Course Appetizer
Cuisine American
Keyword jalapeno popper
Prep Time 10 minutes
Cook Time 2 hours
Servings 12
Calories 119kcal
Author Inspired by a recipe from Diva Q

Equipment

Ingredients

For the jalapenos

For the filling

Instructions

For the filling

  • Combine all of the ingredients.

For the jalapenos

  • Fire up your grill for indirect cooking.
  • Pipe or spoon the mixture into the jalapenos. Use your finger to push the filling all the way to the bottom of the peppers, filling them completely.
  • Wrap a piece of bacon around each jalapeno and secure with a toothpick.
  • Transfer the peppers to a rack on your grill and sprinkle with rub or seasoning.
  • Cook 1-2 hours or until the peppers are tender, the bacon is cooked, and the filling is bubbly.
  • Serve hot.

Notes

You can substitute pepper jack for the mozzarella.

Nutrition

Calories: 119kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 213mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 1mg

Nutritional values are approximate.

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Tender and Juicy Rotisserie Chicken Breasts

I’ve been on a quest to make what I call the best grilled boneless skinless chicken breasts. Usually they end up too dry. Or too tough. I want mine tender and juicy, perfect for a salad or sandwich. I’m happy with my results with these tender and juicy rotisserie chicken breasts. Very happy. I used my rotisserie to grill breasts that were brined for a few hours. The brine not only tenderizes, it also adds a nice light herby flavor. It’s not overpowering, but there enough to just notice.

There are a number of good, reliable ways to come up with great chicken breasts. I like this one because I use ingredients that I almost always have on-hand. It’s easy and it has good results, time and time again. And to be honest, I don’t use my rotisserie attachment enough. Certainly not for something like boneless skinless chicken breasts. Usually you’ll find whole chickens, or wings, or potatoes going around-and-around in my rotisserie instead.

Tender and Juicy Rotisserie Chicken Breasts

Simple And Delicious

These tender and juicy rotisserie chicken breasts were perfect sliced thin and served over greens for our dinners. I didn’t season the chicken with anything but freshly ground black pepper before grilling it. You definitely do not need to add salt to them as they brined in salt for long enough. You could add other seasonings as desired, though, but remember that the brine also adds a lot of flavor. And don’t use seasonings that have any salt in them, or are at least reduced sodium.

I love cooking using a rotisserie. I have a few different types, depending on what I’m going to cook. For this recipe, I use a basket that lets me clamp down on the chicken breasts. That way they aren’t flopping around as the rotisserie spins.

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Also try my easy rotisserie whole chicken.

Tender and Juicy Rotisserie Chicken Breasts
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5 from 1 vote

Tender and Juicy Rotisserie Chicken Breasts

I used my rotisserie to grill breasts that were brined for a few hours. The brine not only tenderizes, it also adds a nice light herby flavor.
Course Main
Cuisine American
Keyword chicken, rotisserie
Prep Time 4 hours 15 minutes
Cook Time 40 minutes
Servings 8
Calories 2162kcal

Equipment

Ingredients

For the brining

For the cooking

Instructions

  • Place water in a large pot over high heat and bring to a boil.
  • Stir in the salt and brown sugar until dissolved. Remove from heat and let cool completely.
  • Add vinegar, pickling spice, black pepper, allspice, garlic powder, and tarragon and mix well.
  • Transfer brine to a large resealable container (or keep it in the pot if you have a tight-fitting lid).
  • Add the chicken. Make sure it's fully submerged. Add more water if it's not.
  • Cover and refrigerate for 4-8 hours.
  • Fire up your grill for direct heat cooking with a rotisserie.
  • Remove the chicken from the brine and shake off any excess.
  • Pat dry and sprinkle generously with pepper. Transfer to a rotisserie basket (you might have to work in batches) and put onto the grill.
  • Grill until the internal temperature reaches 165 F. Mine took about 20 minutes. Cook time will depend on the heat and how thick your chicken breasts are.

Notes

You can also cook the chicken directly on your grill grates over medium-high heat.

Nutrition

Calories: 2162kcal | Carbohydrates: 23g | Protein: 385g | Fat: 47g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1157mg | Sodium: 58790mg | Potassium: 6830mg | Fiber: 1g | Sugar: 18g | Vitamin A: 611IU | Vitamin C: 24mg | Calcium: 244mg | Iron: 8mg

Nutritional values are approximate.

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Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.

Best Smoked Beef Brisket

A Recipe From One Of The Best

The approach to making the best smoked brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.

Checks Every Box

This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.

This Is My Happy Place

I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.

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Also try my “poor man’s” smoked brisket, smoked chuck roast. It’s fantastic too!

Best Smoked Beef Brisket
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5 from 1 vote

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. 
Course Main
Cuisine American
Keyword beef, smoked
Cook Time 12 hours
Resting time 2 hours
Total Time 14 hours
Servings 16
Calories 3109kcal

Equipment

Ingredients

Instructions

  • Begin by trimming the fat from the brisket. Keep 1/4" of the fat, but remove the rest.
  • Fire up your smoker for smoking at 250 F. Use whatever wood you prefer. I used hickory.
  • Combine the salt, pepper and red pepper flakes. Rub the mixture onto the brisket. Don't be shy, get it on good and thick and everywhere. Don't miss a spot.
  • Transfer to the smoker and smoke until the meat reaches 165 F.
  • Remove the brisket to a large piece of pink butcher paper. Wrap tightly. If your brisket is large you might want to use two pieces of paper, one wrapped left-to-right and one wrapped top-to-bottom of the brisket to make sure it gets sealed.
  • Return the brisket to the smoker and continue cooking to 205 F.
  • Remove the brisket and place it into a cooler for 2-4 hours. Do not remove it from the paper during this time and do not open the cooler. I use an old cooler since the brisket may leave a (wonderful) aroma in the cooler. Do not use a styrofoam cooler as it will melt.
  • Unwrap the brisket. Pour any juices that have accumulated into a bowl. Slice thin against the grain and then drizzle with the reserved juices.

Notes

I like to take a picture of the brisket after I have trimmed the fat. This lets me identify (and remember) the direction of the meat grain so that I can slice it against the grain when done. Sometimes I find it hard to spy the grain after the meat has been covered in rub and smoked.

Nutrition

Calories: 3109kcal | Carbohydrates: 76g | Protein: 388g | Fat: 138g | Saturated Fat: 49g | Cholesterol: 1125mg | Sodium: 58043mg | Potassium: 7570mg | Fiber: 30g | Sugar: 1g | Vitamin A: 647IU | Calcium: 650mg | Iron: 47mg

Nutritional values are approximate.

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Quick Grilled Garlic Parsley Cheese Bread

The shrimp I grilled the other night were served with a wonderful, delicious dipping sauce. For me, if there’s dipping sauce involved, there also needs to be soppin’ bread. So I made a batch of Steven Raichlen’s quick grilled garlic parsley cheese bread. This is the bread for soppin’ or just plain ole munchin’. A hint of garlic and cheese, you’ll find you just can’t get enough of it.

Quick Grilled Garlic Parsley Cheese Bread

The Perfect Grilled Side Dish

This quick grilled garlic parsley cheese bread takes no time at all to prepare or grill. You do have to keep an eye on it when you grill it, as the butter will melt and drip down onto the flames, creating flareups here and there. If the flames get too big you’ll want to move the bread pieces to a ‘calmer’ section of the grill temporarily for the fires to die down a bit. It’ll only take a minute for the flames to die out. Well, usually.

This bread is fantastic for soppin’ up shrimp broth. I can do some serious soppin’, and I never have to worry about this bread not holding up to the job.

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Also try my chipotle garlic cheese bread. You can make it on the grill too, or in your oven.

Grilled Garlic Parsley Cheese Bread
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4 from 1 vote

Quick Grilled Garlic Parsley Cheese Bread

This is the bread for soppin’ or just plain ole munchin’. A hint of garlic and cheese, you’ll find you just can’t get enough of it.
Course Side
Cuisine American
Keyword garlic bread, grilled
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8
Calories 311kcal
Author Based on a recipe from Steven Raichlen

Ingredients

  • 1 loaf French bread
  • 1 ½ sticks unsalted butter softened
  • 4 cloves garlic minced
  • ¼ cup Parmigiano-Reggiano cheese freshly grated
  • 3 tablespoons fresh parsley finely chopped
  • kosher salt to taste
  • ground black pepper to taste

Instructions

  • Slice the bread into 1/2" or so thick pieces.
  • Fire up your grill for medium-high direct cooking.
  • While waiting for the grill to get hot, combine the butter, garlic, cheese, parsley and salt and pepper in a small bowl.
  • Using a spatula, spread half of the mixture on one side of the bread slices and transfer (buttered side UP) to a baking sheet. Don't do the other side just yet (see my write-up as to why I do it this way).
  • Carry the baking sheet and remaining butter mixture to the grill. Get ready to move fast. Have your grill tongs ready.
  • Working one piece at a time, pick up the bread and slather the unbuttered side with the remaining butter. Transfer to the grill.
  • Keep buttering the bread and placing onto the grill, but keep an eye on the pieces you've already put on the grates. The butter will drip down and flare up and you might have to move the pieces away from any flames.
  • You'll want to flip the pieces after 1-3 minutes, once you have some grill marks and a little char on the bread. Same story goes for when you flip them: the butter might drip down and cause flare ups so be ready to move them if needed.
  • Grill another 1-3 minutes. Once nicely golden brown and slightly charred remove to the baking sheet and serve.

Notes

Serve hot.

Nutrition

Calories: 311kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 310mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

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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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
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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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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
Print Pin
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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