Category: Grill & Smoker

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce. It’s not over-the-top crazy spicy, but it definitely has some kick!

Spicy Bacon Burger

Delicious Burgers With The Perfect Kick

I usually cook my spicy bacon burger on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion. You can also cook the bacon on the griddle, but I usually bake my bacon.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my Louisiana burgers and my butter burgers. And you have to have my pepper crusted bacon cheeseburgers! They’re all seriously good.

Spicy Bacon Burger
Print Pin
5 from 1 vote

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. 
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings
Calories 957kcal
Author Based on a burger from Applebee’s

Equipment

Ingredients

For the burger

  • 1 pound ground beef I prefer a 85/15% mix
  • Kosher salt
  • ground black pepper
  • 12 slices bacon
  • 3 sesame seed hamburger buns
  • 3 slices extra sharp cheddar cheese
  • 3 slices habanero jack cheese
  • Green leaf lettuce
  • 6 slices tomato
  • 6 slices red onion

For the sauce

Instructions

For the burger

  • Preheat oven to 380 F.
  • Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
  • Fire up your grill and cook the burgers until the desired doneness is reached.
  • Toast the buns if desired.
  • Top patties with cheese and melt.
  • Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.

For the sauce

  • Whisk together all ingredients until smooth.

Notes

Add a few pinches of red pepper flake to your ground beef before forming the patties for even more kick!

Nutrition

Calories: 957kcal | Carbohydrates: 29g | Protein: 67g | Fat: 63g | Saturated Fat: 26g | Trans Fat: 2g | Cholesterol: 216mg | Sodium: 1808mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 13mg | Calcium: 481mg | Iron: 6mg

Nutritional values are approximate.

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Grilled Marinated Asparagus

Whoa. I was not expecting greatness from this grilled marinated asparagus. I was expecting to think “well, they’re vegetables… just try to get through this moment.” But heck no! These are fantastic! The marinade doesn’t drown the asparagus. It enhances that mild earthy flavor. The asparagus have just the right crunch to them. No soggy vegetables here. That’s side dish sadness, there! Quite frankly, this may be the perfect grilled side dish.

Grilled Marinated Asparagus

I’ve Been Doing It Wrong All These Years

All these years I just tossed asparagus onto the grill. A little oil. Salt and pepper. Not bad, but not great either . Well no more. The key to great grilled marinated asparagus is of course the asparagus. Fresh is best. If its a bit past it’s prime it might taste a bit sour. So grab the best you can find and you’ll enjoy the heck out of this dish. We sure did.

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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You can also cook this dish on cedar planks on a grill. Just soak the planks for 30 minutes first. Then char them a bit over direct heat. Add the asparagus and grill 3-5 minutes per side. Be careful flipping them, they might like to roll off the plank!

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Also try my grilled Brussels sprouts.

Grilled Marinated Asparagus
Print Pin
5 from 1 vote

Grilled Marinated Asparagus

Whoa. I was not expecting greatness from this grilled marinated asparagus. I was expecting to think “well, they’re vegetables… just try to get through this moment.” But heck no! These are fantastic!
Course Side Dish
Cuisine American
Keyword asparagus, grilled
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 39kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Bring a large pot of lightly salted water to a boil and prepare an ice bath. I fill a large bowl with cold water and add ice. When I'm ready to use the ice bath I put whatever I am shocking (asparagus in this case) into a colander that fits into the bowl. This allows for the cold water to stop the cooking process. I can then lift the colander up and drain the vegetables.
  • Add the asparagus to the boiling water and boil for 3-4 minutes.
  • Immediately drain and transfer to the ice bath until cooled.
  • Drain well then dry on paper towels.
  • Combine the vinegar, orange juice, oil, soy sauce and pepper in a shallow baking dish with a whisk.
  • Add asparagus, toss to coat, and marinate for 30 minutes.
  • Grill asparagus for 3-5 minutes on each side or until done. I prefer to use a grill basket since it keeps the asparagus from falling thru the grates.
  • Serve immediately.

Notes

You may want to season the asparagus with salt and pepper after removing from the grill.

Nutrition

Calories: 39kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 265mg | Fiber: 3g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Tomato Pimento Cheese Polenta

Smoked tomato pimento cheese polenta. I think I’ve whispered those words 20 days since I made this dish, smiling and remembering. Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. And polenta, my favorite thing no matter what it is mixed with. This makes a big huge batch of polenta, but you’ll find you won’t have any trouble making it disappear. This is a fantastic recipe, one we’ll be making time and time again.

Smoked Tomato Pimento Cheese Polenta

Creamy Deliciousness

I like my polenta very creamy and a little on the thin side. As opposed to thick and dense. You can cook your smoked tomato pimento cheese polenta a little longer than I did if you want yours thicker. If you get it too thick, stir in a bit more cream to thin it. When reheating polenta I stir in a bit more cream to get it back to it’s original wonderfully creamy state.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites.

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Also try my smoked grits and my hot Italian sausage with fresh corn polenta.

Smoked Tomato Pimento Cheese Polenta
Print Pin
5 from 1 vote

Smoked Tomato Pimento Cheese Polenta

Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. 
Course Side
Cuisine American
Keyword pimento cheese, polenta
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12 servings
Calories 536kcal
Author Inspired by a recipe from Hasty-Bake

Equipment

Ingredients

Instructions

  • Fire up your smoker for 250 F. Use a light fruit wood such as apple or peach.
  • Use a knife to cut a small slit in the bottom of each tomato and place on the smoker, step side down.
  • Smoke for 1 hour or until tender. Remove and let cool.
  • Rough chop the tomatoes, removing any hard pieces or stems, and place into a blender or food processor and puree.
  • Add to a large pot over medium high heat.
  • Stir in the broth and bring to a boil.
  • Stir in the polenta. Reduce heat to a simmer and keep stirring until the liquid has boiled away.
  • Stir in the cream and pimento cheese.
  • Keep stirring until the cheese has melted.
  • Season with salt and pepper and let simmer until the polenta reaches the desired thickness.

Notes

Put the broth in a pot on the smoker while smoking the tomatoes for more great smoky flavor.

Nutrition

Calories: 536kcal | Carbohydrates: 48g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 860mg | Potassium: 396mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1716IU | Vitamin C: 13mg | Calcium: 253mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Sausage with Sriracha Mustard Sauce

I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.

Smoked Sausage with Sriracha Mustard Sauce

Mix It Up A Bit

I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. My wife’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day. The spicier the better and andouille always packs that nice little kick that I really enjoy.

The Sauce Is Great

The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor. I think you could definitely use this same sauce for dipping chicken nuggets or chicken tenders. It’s different than those usual dipping sauces that are, frankly, boring!

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Also try making my delicious beef summer sausage.

Smoked Sausage with Sriracha Mustard Sauce
Print Pin
5 from 1 vote

Smoked Sausage with Sriracha Mustard Sauce

Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Course Appetizer
Cuisine American
Keyword mustard, sausage, smoked
Cook Time 2 hours
Total Time 2 hours
Servings 4
Calories 563kcal
Author Mike

Equipment

Ingredients

  • 4 sausages kielbasa, etc
  • Sriracha mustard sauce from below

For the Sriracha mustard sauce

Instructions

  • Fire up your smoker for cooking at 225-250 F.
  • Add your favorite wood (I used cherry).
  • Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
  • Remove from smoker and cover in foil until ready to use.
  • Serve with Sriracha mustard sauce, for dipping.

For the Sriracha mustard sauce

  • Whisk together all ingredients.

Notes

Use a combination of sausages for a better experience.

Nutrition

Calories: 563kcal | Carbohydrates: 2g | Protein: 14g | Fat: 55g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1610mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 2mg

Nutritional values are approximate.

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Awesome Smoked Chicken Thighs

I have to say that I have become quite addicted to smoking bone-in, skin-on chicken thighs on my Weber Smokey Mountain smoker. They’re crazy easy and a lot more forgiving than say brisket or pork butt. And when they’re on sale they’re a tremendous bargain. I can fill my freezer with delicious pulled, chopped or shredded smoked chicken for darned near nothing. This right here is my go-to method for awesome smoked chicken thighs. You can use boneless and/or skinless but the bones and skin keep them moist and add tons of flavor. I pull the meat away and just chop it for whatever I want, be it sandwiches, nachos, backed potatoes…

Awesome Smoked Chicken Thighs

Perfect Thighs with Tons of Flavor

I do not sauce my thighs while I’m smoking them. Since I’m not sure exactly how I’ll use the meat I keep it ‘dry’. You can always add sauce later, but you can’t un-sauce it. Well, not easily that’s for sure!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites.

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If you prefer your chicken thighs cooked over charcoal, try my grilled sweet-n-spicy chicken thighs. Or go big and make my whole smoked turkey on a WSM (or any smoker for that matter).

Awesome Smoked Chicken Thighs
Print Pin
5 from 1 vote

Awesome Smoked Chicken Thighs

This right here is my go-to method for awesome smoked chicken thighs.
Course Main
Cuisine American
Keyword chicken thighs, smoked
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings 8
Calories 5235kcal

Equipment

Ingredients

For the brine

Instructions

  • Place chicken into a large resealable container.
  • Whisk together the brine ingredients until the salt has dissolved. Pour over the chicken.
  • Cover and refrigerate overnight.
  • Fire up your smoker for 225 F cooking. Use whichever wood you prefer (I went with apple).
  • Remove chicken from the brine and rinse with cold water.
  • Pat dry then sprinkle liberally with the rub on both sides.
  • Tuck the skin underneath of the thighs and transfer to the smoker.
  • Smoke for 2 hours or more until the internal temperature has reached 165 F.
  • If you wish to sauce your thighs do so in the last 15 minutes of cooking.

Notes

Smoked skin-on thighs will not have a crispy skin because of the low cooking temperature. I prefer to remove the skin, pull the meat away from the bones and chop for sandwiches.

Nutrition

Calories: 5235kcal | Carbohydrates: 73g | Protein: 370g | Fat: 377g | Saturated Fat: 102g | Trans Fat: 2g | Cholesterol: 2223mg | Sodium: 58390mg | Potassium: 4995mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1804IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 17mg

Nutritional values are approximate.

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Classic Brat Burgers

I’ve toyed with various bratwurst burgers over the years, and nothing really ever wowed me. I’ve even bought the pre-made brat patties. Nothing wrong with them, but I always felt like I needed something else… something more. And this right here is it. A very simple, very tasty, very juicy brat patty, topped with deliciously crunchy cabbage and onion, with a nice sweet but vinegary dressing to bring it all together. Every great taste in a single bite. These are my go-to classic brat burgers.

Classic Brat Burgers

A Wonderful Taste Combination

I feel like a little sweetness is necessary when it comes to a brat burger. It’s ok to tame it with a little onion and vinegar, but that sweetness still needs to be there. It’s what made these classic brat burgers my favorite. Oh, and my wife loves them too!

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my more traditional grilled bratwurst.

Classic Brat Burgers
Print Pin
5 from 1 vote

Classic Brat Burgers

I’ve toyed with various bratwurst burgers over the years, and nothing really ever wowed me. I’ve even bought the pre-made brat patties. Nothing wrong with them, but I always felt like I needed something else… something more. And this right here is it.
Course Main
Cuisine American
Keyword bratwurst, burgers, sausage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 1254kcal
Author Based loosely on a recipe from Ray Ray’s Hog Pit

Equipment

Ingredients

For the burgers

  • 3 pounds bratwurst removed from casings
  • 6 onion hamburger buns

For the spread

For the topping

  • 2 cups Napa cabbage thinly sliced
  • 1 cup onion thinly sliced

Instructions

For the burgers

  • Divide the bratwurst into 6 1/2 pound balls and form into patties.
  • Fire up your grill and cook until done about 5 minutes per side until internal temperature reaches 165 F.
  • Remove and toast the buns as desired.
  • Serve patties on buns heaped with plenty of the topping and drizzled with lots of the spread.

For the spread

  • Combine all ingredients. Stir again just before serving.

For the topping

  • Combine all ingredients.

Notes

You can skip the topping ingredients and use pre-made slaw if you want!

Nutrition

Calories: 1254kcal | Carbohydrates: 78g | Protein: 36g | Fat: 89g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 3480mg | Potassium: 988mg | Fiber: 2g | Sugar: 51g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 3mg

Nutritional values are approximate.

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Texas Chipotle Burgers

Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. The sauce is what I would call kicked-up ketchup. It compliments the smoky jalapeno kick you get from the chipotle in the burgers just perfectly.

Texas Chipotle Burgers

Like It Spicier?

For a little smokier and a bit spicier topping, add a chipotle or two and some of the adobo sauce into the tomatoes as they cook. You can double the tomato sauce recipe and keep it in the fridge. It’s great for topping not only Texas chipotle burgers, but also hot dogs!

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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I used some of my homemade chipotles in adobo. They’re actually quite easy to make and are soooo deliciously smoky!

Texas Chipotle Burgers
Print Pin
4 from 1 vote

Texas Chipotle Burgers

Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. 
Course Main
Cuisine American
Keyword burgers, spicy
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 burgers
Calories 616kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

For the fire-roasted tomato sauce

Instructions

  • Place the meat in a large bowl.
  • Grate half of the onion into the meat. Chop the remaining half and reserve for topping the burgers.
  • Add the Worcestershire sauce, chipotles and adobo, and steak seasoning.
  • Add a splash of oil. Mix well then divide into 4 patties.
  • Fire up your grill.
  • Cook the burgers and toast the buns, as desired.
  • Serve the burgers topped with cheese, the tomato sauce, and chopped onion.

For the fire-roasted tomato sauce

  • Heat a tablespoon of oil in a medium sauce pan.
  • Add the garlic and cook 2-3 minutes.
  • Add the sugar and vinegar. Cook for 2 minutes.
  • Stir in the tomatoes.
  • Season with salt and pepper and let simmer 5-6 minutes.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 616kcal | Carbohydrates: 28g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 487mg | Potassium: 601mg | Fiber: 2g | Sugar: 11g | Vitamin A: 478IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 5mg

Nutritional values are approximate.

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Cheeseburgers in Paradise

Both of the Cheeseburger in Paradise restaurants near us have closed. Thankfully, I picked up a copy of Margaritaville: The Cookbook, so I can make some of my restaurant favorites at home. And that starts with making the signature burgers, Cheeseburgers in Paradise.

Cheeseburgers in Paradise

Burgers That’ll Make You Happy

Delicious old-school burgers with a few twists that make them unique and oh-so-yummy. These Cheeseburgers in Paradise are what burgers are supposed to be: moist, seasoned well, and topped with a sauce (and some juices) that drips down your arms with every bite. The messier the better, I’ve always said.

The Perfect Burger Seasoning

I do admit that I used slightly less cumin than the original recipe called for. My wife’s not a big fan of cumin. The seasoning was still out-of-this-world fantastic. I always keep some on hand in an air-tight container for those times when I’m throwing some burgers on the griddle, which is often.

You might think that the dressing looks a lot like Thousand Island dressing. The addition of lime really makes it special and different. That reminds me, you’ll also want to try my Thousand Island BBQ smash burgers.

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Now if only someone would set me up with a free week at the Margaritaville Resort in Gatinburg!

Cheeseburgers in Paradise
Print Pin
5 from 1 vote

Cheeseburgers in Paradise

Delicious old-school burgers with a few twists that make them unique and oh-so-yummy. These burgers are what burgers are supposed to be: moist, seasoned well, and topped with a sauce.
Course Main
Cuisine American
Keyword burgers, copycat
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 1023kcal
Author Based on a recipe in the Margaritaville Cookbook

Equipment

Ingredients

For the burgers

  • 1 ½ pounds ground beef I prefer an 80/20 blend
  • 1 tablespoon house seasoning blend see below
  • 8 slices American cheese
  • ½ cup Paradise Island dressing see below
  • 4 buns split, lightly toasted
  • 2 cups iceberg lettuce shredded
  • 8 slices tomato
  • slices dill pickle chips

For the Margaritaville house seasoning

For the Paradise Island dressing

Instructions

For the Margaritaville house seasoning

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

For the Paradise Island dressing

  • Whisk together all ingredients. Keep refrigerated until ready to use.

For the burgers

  • Divide and shape the beef into 4 equally-sized patties. Season liberally with the house seasoning.
  • Cook as desired. I prefer to cook mine on a griddle over a hot grill, but you can also make them in a skillet.
  • Top each patty with 2 slices of the cheese.
  • Slather the buns with the dressing. Add the lettuce, patty, tomato, pickles and top bun.

Notes

Give the sauce another stir before using.

Nutrition

Calories: 1023kcal | Carbohydrates: 50g | Protein: 45g | Fat: 71g | Saturated Fat: 24g | Trans Fat: 3g | Cholesterol: 175mg | Sodium: 3553mg | Potassium: 870mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1158IU | Vitamin C: 12mg | Calcium: 526mg | Iron: 16mg

Nutritional values are approximate.

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Secret Restaurant Recipes
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The Everything Restaurant Copycat Recipes...
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Grilled Dijon Brussels Sprouts

“Mom, I want more Brussels sprouts, please!” That’s not something you would’ve heard me say as a kid. But now, put a bowl of these grilled Dijon Brussels sprouts in front of me and I’m asking for seconds. And thirds. Fantastic Dijon flavor and nicely charred sprouts, cooked until they are just tender. With just a hint of smokiness. Perfection!

Grilled Dijon Brussels Sprouts

Brussels Sprouts Need Dijon

These awesome grilled Dijon Brussels sprouts have quickly become our go-to side dish when grilling something for dinner. Preparation time is almost nothing. Cook time is darn near nothing. It couldn’t get any easier to make a delicious side dish. And it’s packed with that wonderful mustardy flavor.

I highly recommend that you use a basket when making this on a grill.

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My regular-ole grilled Brussels sprouts are mighty good eating too! For a different take on Brussels sprouts, try pickling them instead!

Grilled Dijon Brussels Sprouts
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4 from 1 vote

Grilled Dijon Brussels Sprouts

“Mom, I want more Brussels sprouts, please!” That’s not something you would’ve heard me say as a kid. But now, put a bowl of these grilled Dijon Brussels sprouts in front of me and I’m asking for seconds. And thirds.
Course Side
Cuisine American
Keyword Brussels sprouts, grilled, mustard
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 74kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking. You’ll want to use a grill vegetable basket.
  • Trim ends off of the sprouts and cut in half. Remove any bad leaves. 
  • Whisk together remaining ingredients in a large bowl.
  • Add the sprouts and toss gently to coat.
  • Let set for 5 minutes.
  • Transfer sprouts to a grill basket that has been sprayed with non-stick spray. Transfer to the grill and grill for 5-10 minutes, tossing occasionally, until lightly charred and just starting to soften. I use a long bamboo skewer to poke the sprouts as they cook so I can tell when they are done.
  • Remove from the grill and sprinkle with more salt and pepper as desired.

Notes

Serve immediately.

Nutrition

Calories: 74kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 433mg | Potassium: 481mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 97mg | Calcium: 65mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Velveeta

Oh, yes, people laughed when I brought up the idea of smoking Velveeta. “Why?” “Are you insane?” You name it, I heard it. But I was not deterred. In my mind I had already tasted smoked Velveeta mac-and-cheese and grilled cheese sandwiches. And they tasted fantastic.

Smoked Velveeta

Amazingly Delicious

I used the exact same process that I use for cold smoking cheese blocks except that I froze the Velveeta overnight first. Velveeta gets soft even at room temperature. By freezing it I was helping to guarantee that it didn’t melt on a smoker. And it didn’t! It came out absolutely amazing! Next time, I’m loading up my smoker big time with Velveeta! This stuff is awesome!

I use a smoke tube when cold smoking. It gives me perfect control over the temperature and produces consistent smoke. I buy wood pellets (I used apple) and fill the tube completely, then light one end. The tube stays lit for a few hours, perfect for smoking cheese or anything else that doesn’t need higher heat. I highly recommend it. It’s also great for adding smoke flavor to dishes being cooked on a gas grill.

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The first thing I made with smoked Velvetta was, of course, macaroni and cheese!

Smoked Velveeta
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4.50 from 2 votes

Smoked Velveeta

Oh, yes, people laughed when I brought up this idea.
Course Side
Cuisine American
Keyword cheese, smoked
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 1 pound
Calories 1007kcal
Author Mike

Equipment

Ingredients

Instructions

  • Unwrap the Velveeta. Place on a plate and place in the freezer for at least 24 hours.
  • Fire up your smoker for cold smoking.
  • Make sure you keep the temperature below 90 F, and preferably at 70 F.
  • Place the Velveeta on a grate or in a disposable pan and transfer to the smoker.
  • Smoke for 30 minutes to 2 hours depending on how strong you want the smoke flavor. If the cheese begins to sweat wipe it dry and make sure the temperature is staying low.
  • Remove from the smoker and let cool completely. Place in a vacuum sealer bag or resealable bag and close. Refrigerate for at least 2 weeks before using.

Notes

Make sure you unwrap the Velveeta completely before freezing!
If you don’t have a smoke tube you can still cold smoke with just a few briquettes and a chunk or two of wood.

Nutrition

Calories: 1007kcal | Carbohydrates: 54g | Protein: 89g | Fat: 48g | Saturated Fat: 32g | Cholesterol: 191mg | Sodium: 7194mg | Potassium: 1565mg | Sugar: 39g | Vitamin A: 4454IU | Vitamin C: 1mg | Calcium: 2604mg | Iron: 1mg

Nutritional values are approximate.

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