Cedar Planked Hasselback Potatoes

I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make. This time I took my classic favorite Hasselback potato recipe and threw in a twist: I baked the potatoes on my grill on a cedar plank. The plank added a wonderful aroma and flavor to the potatoes. Not too much, but just enough to make me say “Wow, that’s great and different!”.

Cedar Planked Hasselback Potatoes

Cutting a potato Hasselback-style is actually pretty easy. You can just put a wooden spoon along the potato and slice them manually. The spoon will stop you from going all the way through the potato. Or you can ‘cheat’ like I do and get a Hasselback potato slicer (see below). It holds the potato in place. It also makes sure that each cut is the same thickness. And of course, it prevents you from cutting the potato too far. Hey, who doesn’t need another kitchen gadget!

Also try my cedar planked potato skins, twice baked planked potatoes and garlic-roasted potatoes.

Cedar Planked Hasselback Potatoes

I’m a big fan of Hasselback potatoes. They’re like a cross between scalloped potatoes and baked potatoes. They look cool and are actually pretty easy to make. 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 168kcal
Author Mike

Ingredients

  • 4 Russet potatoes scrubbed clean
  • olive oil
  • kosher salt
  • freshly ground black pepper

Instructions

  • Soak cedar planks in water for at least 1 hour.
  • Cut the potatoes in Hasselback fashion. I use a tool to do this (link above). You can also lay wooden spoons alongside the potato. As you cut the potato into slices, the spoons will prevent you from cutting all the way through.
  • Gently and carefully lightly spread the potato segments apart.
  • Brush the tops of the potatoes with the oil. Try to get some down inside the segments, but don't over-oil them. You want just a light coating.
  • Generously salt and pepper the potatoes.
  • Fire up your grill for direct cooking. Remove the plank from the water and place over the fire. Char on both sides then remove the plank to indirect cooking. You want a cook temperature of around 400 F.
  • Transfer the potatoes to the plank and cook for 30-40 minutes until a toothpick (I use a thin skewer) inserts easily into the potato. I find it's easier to poke it from the side, into the ends.
  • If you wish to serve with cheese melted over the top, just sprinkle the potatoes with the cheese and cook another 5 minutes.
  • Remove and serve.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Marinated Grilled Shrimp

These marinated grilled shrimp were beyond tasty. Beyond fantastic. The marinade adds so much flavor to each and every bite. And the dipping sauce? Perfect. This dish reminded me of an amped-up peel-and-eat shrimp boil. We both enjoyed these shrimp tremendously.

Marinated Grilled Shrimp

It’s hard to think of anything I’d change when making these marinated grilled shrimp. Maybe I’d just say it makes one serving, because I certainly could’ve eaten more. I grilled up a few pieces of bread for soppin’ because I knew that the dipping sauce was going to be great long before I even made it.

Also try my easy grilled Cajun shrimp.

Marinated Grilled Shrimp

I recommend doubling the dippin' sauce and serve with some grilled bread for soppin'!
Course Appetizer or Main
Cuisine American
Prep Time 4 hours
Cook Time 20 minutes
Servings 4
Calories 387kcal

Ingredients

For the shrimp

  • 1 pound large shrimp shelled, deveined tails on or off

For the marinade

  • 1/2 cup olive oil
  • 1/2 cup dry sherry
  • 1/2 cup soy sauce
  • 1/2 clove garlic minced, smashed

For the dipping sauce

  • 1 stick unsalted butter
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon Tabasco sauce or your favorite hot sauce

Instructions

For the marinade

  • Whisk together the marinade ingredients in a large plastic bowl.
  • Add the shrimp, stir, cover, and refrigerate 3-4 hours, turning the shrimp once.

For the dipping sauce

  • Melt the butter in a medium sauce pan over medium heat.
  • Stir in the remaining ingredients. Reduce heat to low and keep warm until ready to serve.

For the shrimp

  • Fire up your grill for direct cooking, 400 F or higher.
  • Remove the shrimp from the marinade (reserving the marinade!), shaking off any excess.
  • Place on the grill and cook for 2-3 minutes per side until done, constantly basting with the marinade.
  • Remove and serve with the dipping sauce.

Notes

You can cook the shrimp directly on the grill or skewer them first.

Nutrition

Calories: 387kcal | Carbohydrates: 4g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 2984mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 8mg | Calcium: 192mg | Iron: 3mg

Nutritional values are approximate.

Grilled BBQ Shrimp in Oyster Shells

It’s not that I needed any more cookware (or grillware). But I couldn’t help myself when I came across stainless steel oyster shells. I love seafood, and I figured hey, I really need to learn more seafood recipes, so why not get some shells and get to it?! Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp. The shrimp cook up perfectly. And oh, the sauce. The sauce is just insane. The shrimp soak up some of that great buttery herby flavor. The rest of the soakin’ is up to you. Pick up the shell and drink it up, or dip a piece of nice crusty bread in it for a few seconds to sop it up. Man, it’s great!

Grilled BBQ Shrimp in Oyster Shells

If you like a bit of a kick, add just a pinch (a small pinch) of red pepper flake on top of the shrimp just before cooking. Don’t go crazy with it, the stars of the show are the perfectly cooked shrimp and fantastic sauce.

Don’t make the mistake I made and only purchase 12 stainless steel oyster shells. Everything I’ve made in them has been so yummy that I’ve always found myself craving more. And for more I’d need more shells. So get extra and you won’t be in the same boat.

Grilled BBQ Shrimp in Oyster Shells

Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp. The shrimp cook up perfectly.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 82kcal
Author Mike

Ingredients

  • 1 pound large shrimp I used 20-24 count
  • 1 cup butter
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 4 teaspoons Worcestershire sauce
  • 4 tablespoons beer
  • 12 stainless steel oyster shells

Instructions

  • Note: You can make the butter mix in a small saucepan on your grill or on your indoor stovetop, whichever you prefer.
  • Peel and devein the shrimp. Leave the tail shells on if desired.
  • Fire up your outdoor grill for direct cooking over high heat.
  • Melt butter in a small saucepan over medium-low heat. And remaining ingredients except shells. Stir.
  • Bring mixture to a slow simmer and let simmer until reduced by half, 3-4 minutes. Remove from heat.
  • Place 2 shrimp into each SOS shell. Place the shells on the grill. Cook until the shrimp begin to turn pink on the outside, 4-5 minutes. Baste each shell with 1 tablespoon of the seasoned butter mixture.
  • Caution: The butter will flame up when added, which gives the shrimp a smoky flavor. Cook just until the shrimp are done, 3-5 minutes. Serve immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 3g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 146mg | Sodium: 502mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

SPAM Burnt Ends

I’ve smoked SPAM. I’ve grilled SPAM. But I’d never made SPAM burnt ends until now. I can say without hesitation that my life is now complete. No, these aren’t beef brisket burnt ends. But believe me, they’re really good. My first bite was an ‘oh, dang!’ moment for me. Heck, yeah, give me some more!

SPAM Burnt Ends

SPAM needs a bit of seasoning. Though it’ll pick up some flavor from the smoke, it’s up to you to add the rest. I decided to take a sweet heat approach. I used a spicy BBQ rub for the seasoning. And for the sauce I used a sweet tomato-based BBQ sauce. You want a sauce that will caramelize, giving you a bit of a crust to the SPAM. The sweetness of the sauce contrasted perfectly with the spiciness of the rub.

SPAM Burnt Ends

You really can’t get any easier than SPAM burnt ends. It’s a great way to use extra space on your smoker, too!

SPAM Burnt Ends

You really can't get any easier than SPAM burnt ends. It's a great way to use extra space on your smoker, too!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 179kcal

Ingredients

  • 12 ounces SPAM classic or low-sodium
  • BBQ seasoning
  • BBQ sauce a sweeter sauce, containing sugar, will caramelize better

Instructions

  • Fire up your smoker for smoking 250-300 F. Use whichever wood you prefer. I used a few chunks of hickory.
  • Remove the SPAM from the tin and season heaving with the BBQ seasoning. Rub it in good, and get it everywhere. The more, the better, but don't put it on so thick that it cakes.
  • Smoke for about 1 hour or until the SPAM gets a bit of a crust on it and has turned a little darker in color.
  • Remove from the smoker and cut into 1" cubes. Brush all sides liberally with the sauce. Sprinkle lightly with more of the rub.
  • Transfer SPAM cubes to a disposable pan and return to the smoker.
  • Smoke another 30 minutes or until the sauce has started to caramelize.
  • Serve immediately

Nutrition

Calories: 179kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 232mg | Iron: 1mg

Nutritional values are approximate.

Best Smoked Pulled Pork

This is how I make smoked pulled pork. After trying many, many different (great) methods and seasonings and injections, I consider this the best. I’m always happy with the results. Tender, moist, flavorful pork that always satisfies. I like mine served simple. On a bun, with a bit of sauce (sometimes, or dry sometimes) and a slice of onion or some crunchy slaw. That’s it.
Best Smoked Pulled Pork

I use AlbuKirky Seasoning’s Red Chile BBQ rub for my best smoked pulled pork (and usually my smoked ribs, too). It has the perfect Southwest-inspired depth-of-flavor, with a little kick. Not too spicy, not too sweet, I really like it. You can use your own rub too, or your favorite commercial rub.

Best Smoked Pulled Pork

This is how I make smoked pulled pork. After trying many, many different (great) methods and seasonings and injections, I consider this the best.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Resting time 30 minutes
Total Time 10 hours 45 minutes
Servings 16 servings
Calories 300kcal

Ingredients

  • 7 pound pork shoulder

For the injection

  • 2 quarts apple juice
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar

For the rub (you'll have extra)

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  • Combine the injection ingredients. Inject half of the liquid into the pork shoulder. Reserve the remaining injection liquid.
  • Combine the rub ingredients and rub enough onto the outside of pork shoulder to season it well. You'll have leftover rub.
  • Transfer the shoulder to the smoker and smoke until it reaches 160 F, about 7 hours. Spritz the pork with the reserved injection liquid every 30 minutes.
  • Wrap the pork tightly in foil and continue smoking until it reaches 195-200 F, another 2-3 hours.
  • Remove from the smoker, wrap tightly in foil and let rest 30 minutes or up to 2 hours before chopping or shredding.

Nutrition

Calories: 300kcal | Carbohydrates: 30g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 99mg | Potassium: 616mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

Nutritional values are approximate.

Spicy Bacon-Wrapped Shrimp

You know those eating contests you see on TV sometimes? Like the one with the hot dogs, where they eat 200 hot dogs in 5 minutes or something? Why hot dogs? Why not these much-better can’t-stop-eating crazy-good spicy bacon-wrapped shrimp instead? Heck, I’m up to an eating challenge with these little delicious morsels. You sit down with a plate of these and 5 minutes later you’re thinking… where’d they go? And… do we have more?

Don’t let the ‘spicy’ in spicy bacon-wrapped shrimp scare you off. They aren’t scary spicy, not by any stretch. They have just the right amount of kick to them. And a bit of smokiness from the bacon. And a tad bit of sweetness thanks to the brown sugar. If you want to skip the chipotle powder you can, but you might want a bit of color so add a little paprika in it’s place

Spicy Bacon-Wrapped Shrimp

Don't let the 'spicy' in spicy bacon-wrapped shrimp scare you off. They aren't scary spicy, not by any stretch.
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 429kcal
Author Mike

Ingredients

  • 1 pound large shrimp peeled, and deveined
  • 7 slices bacon cut into thirds
  • 4 tablespoons salted butter
  • 1/4 cup brown sugar
  • 1/2 tablespoon chipotle powder plus more if desired

Instructions

  • Wrap each piece of shrimp in a piece of bacon. Secure with a toothpick.
  • Melt the butter in a small saucepan. Stir in the brown sugar and chipotle powder. Stir until the brown sugar has dissolved.
  • Brush 1/3rd of the the butter mixture over the shrimp, reserving the remainder.
  • Fire up your grill for direct and indirect cooking.
  • Grill the shrimp over indirect heat for 5 minutes per side. Move to direct heat then brush with half of the remaining butter mixture.
  • Cook a few more minutes until the bacon is almost done. Brush with the remaining butter mixture and cook another minute or two.
  • Remove and serve.

Notes

You can also cook the shrimp in a 400 F oven. Place under the broiler the last few minutes to brown the bacon.

Nutrition

Calories: 429kcal | Carbohydrates: 14g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 1256mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 3mg

Nutritional values are approximate.