Category: Grill & Smoker

Cedar-Plank Potato Skins

If you’d ask me what my favorite bar foods are, I’d say wings and potato skins. I can sit and eat either or both for hours (proven!) with a cold beer (or two) and watch a game on the big screen. When I’m at home, I like to make cedar-plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. The cedar planks add something different. Face it, if they didn’t, I wouldn’t use them!

Cedar-Plank Potato Skins

A Better Potato Skin

There’s one thing that can make a cedar-planked potato skin less than stellar, and for me, that’s soft soggy potato skin. It needs to be just a bit crunchy. Don’t be afraid to bake your potatoes just a bit longer than you might normally for baked potatoes. Get that skin a bit crunchier. You’ll be happy you did. If you have to, you can finish the skins over direct heat to get more crunchy.

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Cedar Grilling Planks – 12 Pack – Made In USA
  • Textured Grilling Planks for More Smoke and More…
  • 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
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Also try my grilled potato skins and my planked Hasselback potatoes.

Cedar Plank Potato Skins
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5 from 1 vote

Cedar-Plank Potato Skins

 When I’m at home, I like to make cedar-plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. Different.
Course Appetizer
Cuisine American
Keyword cedar plank, potato skins
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 439kcal
Author Inspired by a recipe from Wildwood Grilling Outlet

Equipment

Ingredients

  • 2 large Russet potatoes baked, cooled
  • vegetable oil
  • kosher salt to taste
  • ground black pepper to taste
  • 2 slices bacon cooked, crumbled
  • ½ cup cheddar cheese shredded
  • 2 tablespoons sour cream for garnish
  • 1 green onion sliced, for garnish

Instructions

  • Soak a medium sized cedar plank in water for 30 minutes.
  • Fire up your grill for indirect cooking at 400 F.
  • Poke a few holes in the potatoes using a knife. Lightly brush them with oil and season heavily with salt.
  • Grill for 45 minutes to 1 hour or until tender. Potatoes should reach at least 200 F internal temperature to be done. Remove and let cool slightly.
  • Cut the potatoes in half and scoop out enough of the insides so you leave 1/4"-1/2" thick around the sides and bottom. Season well with salt and pepper.
  • Place the potatoes on the cedar plank and add the cheese and bacon. Grill for 5-10 minutes over indirect heat until the cheese has melted.
  • Garnish with sour cream and green onions and serve immediately.

Notes

Substitute pepper jack for the cheddar for a nice little kick.

Nutrition

Calories: 439kcal | Carbohydrates: 68g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 1600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 22mg | Calcium: 269mg | Iron: 3mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack - Made In USA
Cedar Grilling Planks – 12 Pack – Made In USA
  • Textured Grilling Planks for More Smoke and More…
  • 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
$16.99
Buy on Amazon

Grilled Jalapeno Popper Dip

If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. My grilled jalapeno popper dip brings the cheesy goodness you’d expect. And just a little heat. Yep, it lives up to its namesake, but without the trouble of stuffing jalapenos with cheese, wrapping them in bacon, and having to mess with them on the grill.

Grilled Jalapeno Popper Dip

Don’t Fear The Heat

Despite having ‘jalapeno’ in the name, this grilled jalapeno popper dip really isn’t that spicy. There’s plenty of other yummy ingredients in it that tame down that heat quite a bit. If you want super spicy, I recommend adding more jalapenos. Or even serrano peppers. You can also substitute habanero jack cheese for the pepper jack cheese. That’ll kick it up.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

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Also try my jalapeno popper deviled eggs.

Grilled Jalapeno Popper Dip
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4 from 1 vote

Grilled Jalapeno Popper Dip

If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. 
Course Appetizer
Cuisine American
Keyword dip, jalapeno popper
Prep Time 10 minutes
Cook Time 30 minutes
Servings 24
Calories 163kcal

Equipment

Ingredients

  • 16 ounces cream cheese softened
  • 8 ounces extra sharp cheddar cheese grated
  • 8 ounces pepper jack cheese grated
  • 6 slices bacon cooked, crumbled
  • 4 ounces green chiles not drained
  • ⅓ cup mayonnaise
  • 3 large jalapenos seeded, deveined, diced
  • Mexican cheese blend shredded, for topping
  • jalapeno slices for topping

Instructions

  • Fire up your grill for indirect cooking. You want the indirect heat to be 350-400 F.
  • Combine the cheeses, bacon, chiles, mayonnaise, diced jalapenos in a large bowl.
  • Transfer mixture to a disposable pan you can use on the grill.
  • Spread out evenly.
  • Top with the Mexican cheese and jalapeno slices.
  • Place on grill over indirect heat for 30-45 minutes or until bubbly hot.
  • Remove and serve.

Notes

You can use cheddar or pepper jack instead of the Mexican cheese blend.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

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Easy Smoked Whole Chicken on the Weber Smokey Mountain

There’s no reason to be intimidated. Easy smoked whole chicken on the Weber Smokey Mountain smoker really is easy. That’s not just a sales pitch. For the best results, you start with a flat-as-possible chicken. Might look a little intimidating, but it’s a really big key to success. Keeping the bird whole and well, round, makes smoking it evenly more challenging. We don’t want challenging here. We want easy.

The first time I spatchcocked a whole chicken it looked so sad I was embarrassed to even look at it. I let the intimidation part get to me and I should not have. I researched more, and found an excellent tutorial online at one of my favorite Weber smoker-related sites, the Virtual Weber Bullet. My next attempt came out absolutely fantastic. And all the times after that came out great too! It’s really quite simple, and you always end up with a perfectly evenly cooked, very tender and juicy bird, which is exactly why you go through the ‘trouble’ of spatchcocking. And I find it looks rather… impressive, too!

Easy Smoked Whole Chicken on the Weber Smokey Mountain

Spatchcocking Vs Butterflying

All of that spatchcocking got me to thinking: what’s the difference between spatchcocking and butterflying? Well, the answer is that when spatchcocking you remove the backbone. Butterflying involves cutting something into two parts but keeping them connected, without removing anything. I feel smarter already! Well, either way, spatchcocking makes this easy smoked whole chicken on the Weber Smokey Mountain look even cooler! But that’s not the real reason for doing it. Spatchcocking (or butterflying) gives you a better result!

How Much Wood Could A Wood Chuck Chuck?

I don’t know why that saying came to me. This post has nothing to do with wood chucks. Wood chunks, though, are important. You don’t want a super-strong wood here. You want subtle smoke flavors. I recommend fruit woods, especially for your first few attempts!

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The technique for smoking a whole chicken on the Weber Smokey Mountain can also be used for a whole turkey.

Also try my awesome smoked chicken thighs.

Easy Smoked Whole Chicken on the Weber Smokey Mountain
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5 from 1 vote

Easy Smoked Whole Chicken on the Weber Smokey Mountain

There’s no reason to be intimidated by the task of smoking a big ole whole chicken on a Weber Smokey Mountain smoker.
Course Main
Cuisine American
Keyword chicken, smoked
Prep Time 6 hours 15 minutes
Cook Time 3 hours
1 hour
Servings 1 chicken
Calories 2180kcal

Ingredients

Instructions

  • Place the chicken into a large resealable bag or container.
  • Add all of the dressing.
  • Seal the container and gently flip to coat the chicken.
  • Refrigerate, turning every hour so, for 6 hours.
  • Fire up your smoker to cook from 225 – 250 F. Use any wood you like. I prefer a lighter wood so that my chicken doesn't overpower whatever dish I use it in. I tend to use fruit woods or hickory.
  • Remove the chicken from the container and shake off any excess dressing.
  • Season the chicken well with salt and pepper and transfer to the smoker.
  • Smoke for 3-4 hours or until the internal temperature of the chicken reaches 165 F as measured in the thickest parts.
  • Remove and let rest at least 15 minutes before carving.

Notes

I like to put my bagged chicken in a baking dish in the fridge in case the bag leaks.

Nutrition

Calories: 2180kcal | Carbohydrates: 27g | Protein: 143g | Fat: 162g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 2777mg | Potassium: 1630mg | Sugar: 24g | Vitamin A: 1148IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 7mg

Nutritional values are approximate.

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Bacon-Wrapped Pineapple Poppers

Oh my goodness. I could eat a lot, and I do mean a lot, of these bacon-wrapped pineapple poppers. They are the perfect combination of heat and sweet, smoky and creamy. I could eat them as appetizers. I could eat them for dessert. With little effort, and not much time, you can make a grill-full of these little yummies. Just stand back and watch them disappear! Make extra, you’re going to want them!

Bacon-Wrapped Pineapple Poppers

Make Extra. You’ll Need Them.

You can change up these bacon-wrapped pineapple poppers by simply using a different BBQ sauce. I wouldn’t touch the rest of the recipe, it’s perfect just like it is. Use a sweet BBQ sauce for your non-heat-lovin’ friends. Use a spicy BBQ sauce for your no-pain-no-gain friends. Or something in-between. Add a smoky BBQ sauce to give them that hot-off-the-charcoal grill flavor.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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Also try my grilled okra poppers.

Bacon-Wrapped Pineapple Poppers
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5 from 1 vote

Bacon-Wrapped Pineapple Poppers

Oh my goodness. I could eat a lot, and I do mean a lot, of these bacon-wrapped pineapple poppers. They are the perfect combination of heat and sweet, smoky and creamy. 
Course Appetizer
Cuisine American
Keyword bacon, pineapple
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10
Calories 933kcal

Equipment

Ingredients

  • 20 large jalapenos cut in half lengthwise, membranes and seeds removed
  • 8 ounces cream cheese softened
  • 20 ounces crushed pineapple drained
  • 32 ounces bacon 20 pieces, cut in half in the middle to make 40 smaller pieces
  • your favorite BBQ sauce

Instructions

  • Fire up your grill for indirect cooking or low-heat direct cooking. You want a cook temperature around 375 F.
  • Place cream cheese and pineapple into a medium bowl and stir until well blended.
  • Spread cheese mixture into the jalapeno halves, leveling off the tops. You don't want any cheese 'mounds' or you'll have oozing.
  • Wrap bacon around the jalapenos.
  • Transfer to the grill and cook for 30 or so minutes until the bacon is beginning to crisp.
  • Brush the tops with BBQ sauce and cook another 5 minutes.
  • Remove jalapenos from grill to a wire rack and let cool just slightly before serving. The bacon will get crisper as they cool.

Notes

Try to get jalapenos that are all roughly the same size so that they cook consistently.

Nutrition

Calories: 933kcal | Carbohydrates: 12g | Protein: 2g | Fat: 98g | Saturated Fat: 40g | Cholesterol: 111mg | Sodium: 210mg | Potassium: 171mg | Fiber: 2g | Sugar: 10g | Vitamin A: 635IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Cedar-Plank Meatloaf

Oh my goodness. I was already a card-carrying meatloaf addict before cedar plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control. Cooking on the cedar planks added a mild aroma and taste of cedar. Not overwhelming at all, the planks take meatloaf from simple-and-good to amazing-and-great. This is my favorite way to make meatloaf. By far.

Cedar-Plank Meatloaf

Any Meatloaf Is Better On Cedar

You can use pretty much any meatloaf recipe you want, but keep away from recipes that produce a super soft or ‘runny’ meatloaf mixture. You’re not cooking your cedar-plank meatloaf in a pan with sides. You don’t want your meat mixture finding its way off the plank into the grill so stick with one with some thickness to it. The recipe I used below makes for a firm meatloaf that is still amazingly moist and tender. It’s perfect on the grill and better in my tummy!

Use good, quality cedar planks when grilling.

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Cedar Grilling Planks – 12 Pack – Made In USA
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My cedar-plank mashed potatoes go great with this meatloaf.

Cedar Plank Meatloaf
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5 from 1 vote

Cedar-Plank Meatloaf

Oh my goodness. I was already a card-carrying meatloaf addict before cedar-plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control.
Course Main
Cuisine American
Keyword cedar plank, meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Calories 333kcal

Equipment

Ingredients

For the meatloaf

For the topping

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Remove the plank from the water and sear it on both sides over the flame. Get a nice char on it but don't burn it.
  • Remove the plank to a baking sheet and set up your grill for indirect cooking between 350-400 F.
  • In a large bowl combine the remaining meatloaf ingredients.
  • Transfer the meat mixture to the plank and form into a loaf.
  • Transfer the plank to your grill over indirect heat. Cook for 45 minutes.
  • Pour the topping over the meatloaf and spread out with the back of a spoon.
  • Continue cooking until the meatloaf reaches at least 160 F, testing the temperature in the thickest part of the loaf.
  • Remove and let rest 15 minutes before serving.

Notes

I like to slice any leftovers thin and serve on Texas toast for the best meatloaf sandwiches ever!

Nutrition

Calories: 333kcal | Carbohydrates: 8g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 763mg | Potassium: 380mg | Fiber: 1g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

Nutritional values are approximate.

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Cedar-Plank Asparagus

I am a huge fan of cooking on cedar planks. From sides to main dishes to desserts, I love the flavor and aroma of cedar. I don’t go crazy with the cedar aroma or flavor. I char the planks just enough to add a hint of the wood to whatever I’m cooking. It adds something different to grilled foods. Like these cedar-plank asparagus. Easy as can be to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor. And yes, just a hint of cedar sets these apart from just having grilled them.

Cedar-Plank Asparagus

Have Them Your Way

You can easily change the flavor of your cedar-plank asparagus by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. A few roasted pecans or walnuts add crunch and well, nuttiness. You can’t mess these up. Just don’t overcook them.

I like to cook with cedar on my Weber grills. They last forever.

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Cedar Grilling Planks – 12 Pack – Made In USA
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Also try my cedar-plank sweet corn and my cedar-plank green beans.

Cedar Planked Asparagus
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5 from 1 vote

Cedar-Plank Asparagus

Easy as cedar-plank asparagus are to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor.
Course Side
Cuisine American
Keyword asparagus, cedar plank
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 40kcal

Equipment

Ingredients

  • 1 pound asparagus
  • 3 tablespoons olive oil use flavor-infused oil if you wish
  • 1 fresh lemon thinly sliced
  • ½ teaspoon ground black pepper plus more for serving
  • ½ teaspoon kosher salt plus more for serving
  • Parmesan cheese shaved, for topping

Instructions

  • Soak cedar plank in water for 30 minutes to 1 hour.
  • Meanwhile bend asparagus stem until it breaks. This will remove the fibrous part.
  • Toss the asparagus with lemon slices, oil, pepper and salt.
  • Transfer plank to the grill over medium heat and top with the asparagus. Grill 20-30 minutes or until the asparagus is the desired tenderness.
  • Serve with shaved Parmesan and sprinkled with more salt and pepper, to taste.

Notes

You can use this recipe for other vegetables, too!

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 3mg

Nutritional values are approximate.

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Cedar-Plank Shrimp with Pesto

I had no idea just how much I would love these cedar-plank shrimp with pesto. I mean, I can eat shrimp like the dickens. And I love anything that’s cooked on a cedar plank. But sometimes, pesto can be a bit much for me. Well, this was the first time ever where I absolutely could not get enough pesto. Each bite was perfect. I just wish I’d made more. A lot more. I served these as our main dish, but you can certainly serve them up as an appetizer too!

Cedar-Plank Shrimp with Pesto

And Like That I’m Addicted To Pesto

You can certainly make your own pesto for these cedar-plank shrimp. Make it your own. Me, I was looking for a simple dinner that still looked great and tasted even better so I went to the pantry for my pesto. I’m not much of a pesto aficionado but Classico Traditional pesto worked just fine for me!

If I was going to serve these shrimp as an appetizer I might do several planks, each with a different type of pesto. Mix it up a bit!

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$16.99
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Also try my cedar-plank shrimp and grits and if you’re a big fan of pesto too, my pesto shrimp with mushrooms is delicious too!

Cedar Planked Shrimp with Pesto
Print Pin
4 from 1 vote

Cedar-Plank Shrimp with Pesto

I had no idea just how much I would love these cedar-plank shrimp with pesto. I mean, I can eat shrimp like the dickens.
Course Main
Cuisine American
Keyword cedar plank, pesto, shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 249kcal
Author Inspired by a recipe from Proud Italian Cook

Equipment

Ingredients

  • 1 pound jumbo shrimp 21-25 count, cleaned, deveined
  • ½ cup pesto store-bought, divided
  • olive oil
  • 2 large lemons halved

Instructions

  • Fire up your grill for direct and indirect cooking. You'll use the direct heat to sear the cedar plank. You'll use indirect (low or no flame under the blank) heat to cook the shrimp.
  • Pat the shrimp dry.
  • Toss the shrimp with half of the pesto.
  • Toss shrimp in mixture, coating it all over.
  • Place your cedar plank over the direct heat for 15 or so minutes until charred on one side.
  • Move the plank to indirect heat. Add the shrimp. Drizzle lightly with oil. Note: You may not need much if any oil, depending on how thick your pesto is. A lighter thinner pesto may not require any. You only need the oil to slightly 'loosen' or thin the pesto.
  • Place the lemons over direct heat.
  • Close the grill lid and let cook until the shrimp start to turn pink.
  • Spoon the remaining pesto over the shrimp. Continue cooking until the shrimp are done. The lemons should get a nice char on them.
  • Drizzle two halves of the lemons over the shrimp (I used grill tongs to squeeze them).
  • Serve shrimp on the plank with the remaining lemon halves for squeezing.

Notes

I prefer to use tail-on shrimp since the tails make for great little handles for picking up the shrimp!

Nutrition

Calories: 249kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1172mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 33mg | Calcium: 228mg | Iron: 3mg

Nutritional values are approximate.

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Cedar-Plank Crab Cakes

I’m a big lover of crab cakes. And the crabbier they are, the better. If I’m going to drop some big bucks on crab I want to taste it. So, don’t load me up on fillers like bread crumbs. These cedar-plank crab cakes meet my criteria and then some. Fluffy, light and deliciously crabby, they cook in no time. Yeah, I could’ve pan fried them, but I love grilling on cedar planks. They add just a little something different. A slight aroma and taste of aroma, but not so strong that I can’t taste what brought me to the party: crab.

Cedar-Plank Crab Cakes

Any Crab Cake Is Great On Cedar

To be truthful you can use pretty much any crab cake recipe. Just form them into cakes and place them on pre-soaked, pre-charred planks. They don’t take long to cook, so don’t go running off doing something else around the house while they’re on the grill. Once they hit 155 F they’re done.

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Cedar Grilling Planks – 12 Pack – Made In USA
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  • 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
$16.99
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I also like to cedar-plank lemon wedges for my crab cakes. Grilled lemons are fantastic.

Also try my cedar-plank spicy grilled shrimp.

Cedar Plank Crab Cakes
Print Pin
5 from 1 vote

Cedar-Plank Crab Cakes

I’m a big lover of crab cakes. And the crabbier they are, the better. If I’m going to drop some big bucks on crab I want to taste it. So, don’t load me up on fillers like bread crumbs. These cedar-plank crab cakes meet my criteria and then some.
Course Main
Cuisine American
Keyword cedar plank, crab cakes
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 4
Calories 686kcal
Author Inspired by a recipe from Melissa Cookston

Equipment

Ingredients

For the crab cakes

Mississippi Comeback Sauce

Instructions

For the crab cakes

  • Begin by soaking two cedar planks in water while you prepare the crab cakes. Also prepare the Mississippi Comeback sauce (recipe below) and refrigerate until ready to serve.
  • Combine the mayonnaise, mustard, lemon juice, salt, pepper, parsley, and green onion in a medium bowl.
  • Fold in the crab and panko. Refrigerate for 30 minutes.
  • Fire up your grill. Place the planks on direct heat and char on both sides. Remove planks to indirect heat or turn your burners to low if using direct heat.
  • Form the crab mixture into 2 ounce cakes and transfer to the planks. If you wish, place the quartered lemon onto the planks also.
  • Brush with the melted butter and sprinkle with blackening seasoning. Cook for approximately 15 minutes or until the internal temperature of the crab cakes reaches 155 F.
  • Serve with the lemon quarters and Mississippi Comeback sauce.

For the Mississippi Comeback sauce

  • Whisk together all ingredients. You can also process it in a blender until smooth.
  • Cover and refrigerate until ready to use.

Notes

Give the sauce another good stir before serving.

Nutrition

Calories: 686kcal | Carbohydrates: 17g | Protein: 24g | Fat: 58g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2517mg | Potassium: 491mg | Fiber: 3g | Sugar: 8g | Vitamin A: 555IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Hazelnuts

I’ve made the ‘usual’ smoked nuts a number of times. You know, peanuts. Walnuts. Pecans. Those things. This was my first time smoking Hazelnuts. In fact, I’d never even thought about making them until I ran across a picture someone posted of a big batch of smoked Hazelnuts. They looked so amazing I could almost smell and test them. I’ve always loved Hazelnuts, so I figured I’d love them smoked even more and I was right!

Smoked Hazelnuts

Just Nuts

You can shell and eat these nuts just as they are. And I certainly devoured a few handfuls. But, my main reason for smoking them was to use them in recipes. First up? A smoked Hazelnut butter for baked sweet potatoes!

As you can tell from the recipe, I didn’t add anything to the nuts before I put them on my smoker. They don’t need it. No oil, no salt and pepper. Just put them on ‘au naturale’ and let them smoke on the smoker for a while.

I used my Weber Smokey Mountain smoker for these nuts. It doesn’t get any easier than it for smoking nuts, ribs, chicken, pretty much anything you can think of.

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Smoked pistachios are also amazing! Try them too!

Smoked Hazelnuts
Print Pin
5 from 1 vote

Smoked Hazelnuts

You can shell and eat these nuts just as they are. And I certainly devoured a few handfuls.
Course Appetiser
Cuisine American
Keyword nuts, smoked
Cook Time 1 hour
Cooling 30 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 356kcal

Ingredients

  • 2 pounds Hazelnuts raw, in shell

Instructions

  • Fire up your smoker for 225-250 F cooking. Use hickory or a fruit wood.
  • Add the nuts to the smoker. Don't crowd them. Smoke for 1 hour.
  • Remove and let cool completely before shelling.

Notes

Store smoked nuts in an airtight container in the fridge.

Nutrition

Calories: 356kcal | Carbohydrates: 9g | Protein: 8g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Potassium: 386mg | Fiber: 6g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg

Nutritional values are approximate.

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Rotisserie Roasted Peanuts

For years I thought “Why in the world do I need a rotisserie for any of my grills?” Well, my 20 year old gas grill reached the end, and I decided to get a rotisserie with my new grill. And boy howdy am I so glad that I did! Besides making (of course) chicken and ham, I also get to make really cool treats, like these rotisserie roasted peanuts! These nuts are perfectly roasted, with just the right crunch and just the right grilled flavor.

Rotisserie Roasted Peanuts

The Perfect Snack

You can make rotisserie roasted peanuts on either a gas or charcoal grill. If you’re using a gas grill don’t be afraid to add a few chunks of wood to get a bit of a smoky flavor. Don’t go crazy with it, though. You can also use a smoke box loaded with wood pellets or wood shavings. You can soak the shavings in water for 30 minutes before to keep them smoking longer.

I have a Weber rotisserie. To make these peanuts I purchased a rotisserie basket. I’ve found it to be a must-have with a rotisserie. It’s perfect for potatoes, chiles and of course, peanuts! The link to the basket can be found below the recipe.

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Also try my smoked peanuts.

Rotisserie Roasted Peanuts
Print Pin
5 from 1 vote

Rotisserie Roasted Peanuts

These nuts are perfectly roasted, with just the right crunch and just the right grilled flavor.

Course Appetizer
Cuisine American
Keyword peanuts, rotisserie
Cook Time 25 minutes
Cool time 10 minutes
Total Time 35 minutes
Servings 8 servings
Calories 485kcal

Ingredients

Instructions

  • Fire up your grill with the rotisserie. You want the temperature at the rotisserie to be around 350 F.
  • Place the peanuts in your roasting basket and place onto the grill.
  • Roast for 20-25 minutes or until the shells start to turn darker in color. Do not let them get dark brown.
  • Remove and sprinkle with salt.
  • Let cool slightly then serve.

Notes

Use caution removing the peanuts from the rotisserie as the basket is very hot.

Nutrition

Calories: 485kcal | Carbohydrates: 13g | Protein: 22g | Fat: 42g | Saturated Fat: 7g | Sodium: 19mg | Potassium: 633mg | Fiber: 8g | Calcium: 90mg | Iron: 3.3mg

Nutritional values are approximate.

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