Category: Grill & Smoker

Smoked Crumbled Breakfast Sausage

I often find myself needing cooked sausage. For biscuits and gravy, usually. For breakfast cups, on occasion. And in dips, for sure. Now usually, I just fry it up in a skillet, but since my smoker was still going strong after making some ribs, I decided to smoke the sausage instead. I crumbled it into a disposable pan and smoked it just long enough to get a slight smokiness to it and for the meat to get fully done.

Smoked Crumbled Breakfast Sausage

Great Anytime You Need Sausage

Because I usually need my sausage in smaller pieces, I ran the final product thru my chopper for just a second. I actually smoked a few pans of breakfast sausage, some hot, some mild, and some crumbled bulk Italian sausage too. Smoked Italian sausage is fantastic on pizza, especially when paired with smoked mozzarella! I also love using my quick fix homemade breakfast sausage.

Draining Advice

You may want to drain the sausage as it cooks, but do so OUTSIDE of the smoker. Do not drain the fat directly onto the coals and you might risk a fire, and not good fire either. You can ladle it out too.

I used maple for this sausage, but nut or fruit woods are great too. You don’t want to overwhelm the sausage with smoke in my opinion.

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Breakfast on the grill is great. Also try my grilled sweet BBQ bacon.

Smoked Crumbled Breakfast Sausage
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5 from 1 vote

Smoked Crumbled Breakfast Sausage

I crumbled breakfast sausage into a disposable pan and smoked it just long enough to get a slight smokiness to it and for the meat to get fully done.
Course Side
Cuisine American
Keyword breakfast, sausage, smoked
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 345kcal
Author Mike

Equipment

Ingredients

  • 2 pounds breakfast sausage bulk, not the links

Instructions

  • Light up your smoker for 250 F.
  • I used maple wood for smoking, adding a few more chunks than I normally do so that I get more smoke flavor.
  • Crumble the sausage into a disposable pan and place onto the smoker.
  • Smoke for 1 hour – 1 hour 15 minutes, or until the sausage reaches 150 F. Drain off any fat 30 minutes into the cooking, and at the end. Do not drain onto hot coals as a serious flare-up may occur.
  • Chop the sausage and use as you would in any recipe that calls for bulk sausage.

Notes

Finished sausage can be stored in the fridge for later use.

Nutrition

Calories: 345kcal | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Meatballs

Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for). Normally I’d grill or bake my meatballs, but this time I went all-in and smoked them. Wow. Just a hint of smoke, perfect on sandwiches, over pasta, or as appetizers.

Smoked Meatballs

A Plethora of Meatballs

This recipe makes a big batch of smoked meatballs (48 2 ounce meatballs), which is perfect because I like to always have them on-hand. They freeze well and defrost easily, perfect for whenever I’m in a rush to throw together something for dinner. For appetizers I’d make a smaller meatball, around 1 ounce would be perfect. For spaghetti dishes you could go much, much bigger, but you’ll have to increase the smoke time. Just make sure the meat hits 165 F (measure several meatballs) before removing them from the smoker.

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Also try my cedar planked meatballs.

Smoked Meatballs
Print Pin
5 from 1 vote

Smoked Meatballs

Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for).
Course Main
Cuisine American
Keyword meatballs, smoked
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 48 meatballs
Calories 165kcal
Author Based on a recipe from Traeger Grills

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a light wood, such as a fruit wood. You don’t want a lot of smoke.
  • Place meats into a large bowl.
  • Add all of the remaining ingredients. Using your hands, mix well. Yes, it’ll be cold but you have to get in there and mix it well.
  • Shape mixture into meatballs. I make 2 ounce meatballs for main courses and 1 ounce meatballs for appetizers, but you can make any size you want. Just keep in mind that larger meatballs may take longer to smoke.
  • Transfer meatballs to the smoker and smoke until they reach 165 F internal temperature, 60-90 minutes depending on the size of the meatballs.

Notes

You can freeze the smoked meatballs for later use.

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

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Dragon Eggs

If you’re looking for something to amaze and bewilder your guests, dragon eggs are a great place to start. The eggs take a little time to get that awesome look but it’s worth it just to see everyone’s response to them. On the inside they’re pretty much your standard smoked eggs, but they have a wonderfully spicy smoky flavor to them. Besides eating them right out of the shell, they are great chopped into an egg salad too.

Dragon Eggs

They Do Take Some Patience

Shelling these dragon eggs did turn out to be a little bit of a chore. They do take a bit of patience but you’ll be rewarded in the end. Next time I won’t hesitate to double or even triple the recipe. More dragon eggs is better, in my opinion.

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. I used apple when I made these eggs.

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Also try my smoked Scotch eggs and my ‘normal’ smoked eggs.

Dragon Eggs
Print Pin
5 from 1 vote

Dragon Eggs

If you’re looking for something to amaze and bewilder your guests, dragon eggs are a great place to start.
Course Appetizer
Cuisine American
Keyword eggs, smoked
Prep Time 10 minutes
Cook Time 14 hours
Total Time 14 hours 10 minutes
Servings 12 eggs
Calories 75kcal
Author Based on a recipe from Date Night Doin’s BBQ For 2

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a lighter wood such as maple, apple or peach.
  • Smoke the eggs for 2 hours, turning occasionally.
  • Let cool slightly then lightly crack the eggs using the back of a spoon or butter knife.
  • Place in the eggs in the bottom of a large sauce pan.
  • Add remaining ingredients and cover. If the liquid does not cover the eggs add enough water so that it does.
  • Bring to a simmer and continue simmering for 2 hours.
  • Let cool then place into the fridge over night.
  • Crack eggs and serve.

Notes

Leftover eggs should be kept in the fridge until ready to use.

Nutrition

Calories: 75kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 91mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

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Homemade Fire Starter Cubes

I’ve been using the FireStarters lighter cubes from Weber for years. They’re fantastic for getting a chimney or Vortex full of charcoal going in no time. At less than $0.15 a piece they’re an inexpensive way to get a fire going. But, I decided to see if I could make homemade fire starter cubes. What I ended up with light very, very well and burn for a good amount of time. The final cost was less than $0.10 for each cube, not exactly a huge savings, but that was only part of my reason for the pursuit.

Homemade Fire Starter Cubes

Quick-Lighting, Long-Lasting

You need just 4 things to make homemade fire starter cubes. It really doesn’t get much easier. And really doesn’t take long to make a whole bunch of cubes. They store forever. And they light easily. They’re the perfect thing to get your next charcoal or wood fire going fast without expensive propane torches or fire starter logs!

Homemade Fire Starter Cubes

The cubes don’t have to be perfect. Just fill the cartons with wood, add the wax, and let cool. They burn for about 7 minutes, more than enough to light charcoal.

Ouch

Keep in mind that you are dealing with hot, melted wax. So be careful pouring it. I can speak from experience that though it’s not excruciatingly hot, it’s not pleasant either. If you want, wear plastic gloves to help make cleanup (mostly of your hands) easier. If you do happen to spill any way just let it cool completely then scrape it up with a butter knife. You can re-melt and used wax the next time you make fire starter cubes.

Homemade Fire Starter Cubes

My most common use for starter cubes is getting my Vortex BBQ going. The cubes make the process easier and faster!

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These are also great for starting a chimney full of charcoal.

Homemade Fire Starter Cubes
Print Pin
5 from 1 vote

Homemade Fire Starter Cubes

Author Mike

Equipment

Ingredients

  • Wood chips I found a big bag of alder wood chips on the clearance rack for $1. You can also substitute hamster cage liner from what I’ve heard
  • 1 pound household paraffin wax
  • 4 cardboard egg cartons do NOT use Styrofoam cartons

Instructions

  • Place the wax in the crock pot or double boiler over slowly boiling water until melted.
  • Separate the bottom of the egg cartons and discard the tops.
  • Fill each egg cavity with the wood chips. I started by only filling them 1/4th of the way through but later found that you can fill them completely.
  • Add the wax until the cavity is full.
  • Let cool overnight before cutting into individual cubes.
  • To light, place under a chimney full of charcoal, open-side up (so that the melting wax doesn’t drip down) and light with a match or lighter.

Notes

Store in an air-tight container for best results.

Nutritional values are approximate.

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Smoked Spaghetti Sauce

I could not be happier that I made this smoked spaghetti sauce. I always keep spaghetti sauce on hand for those nights when I don’t have time to do anything fancy for dinner. Smoking the ingredients for the sauce really adds a totally different twist to a (somewhat) traditional Italian dish. I did not add a lot of smoke out of fear that it might be overwhelming. After all, I was making spaghetti sauce, not smoked brisket chili!

Smoked Spaghetti Sauce

Destined For Greatness

I wouldn’t normally put partially cooked meat next to vegetables on my smoker (or anywhere else for that matter), but I was only trying to infuse a slight smoke flavor into all of the ingredients. They all go into a pan later to finish cooking.

Smoked Spaghetti Sauce

Got Room? Add More Garlic.

I recommend adding more garlic to the smoker if you have space. Keep the smoked bulbs on hand for any dish that calls for garlic. Like smoked salt, smoked garlic really adds a great twist to any garlic dish.

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. I used apple for this sauce.

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This smoked spaghetti sauce is fantastic in my million dollar spaghetti.

Smoked Spaghetti Sauce
Print Pin
5 from 1 vote

Smoked Spaghetti Sauce

I could not be happier that I made this smoked spaghetti sauce. I always keep spaghetti sauce on hand for those nights when I don’t have time to do anything fancy for dinner. Smoking the ingredients for the sauce really adds a totally different twist to a (somewhat) traditional Italian dish.
Course Sauce
Cuisine American
Keyword sauce, smoked, spaghetti
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 166kcal
Author Based on a recipe from The Cookshack

Equipment

Ingredients

For the smoker

For the tomato sauce

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 F. Do not add much wood if any. The charcoal itself should add enough smoke.
  • Season the ground beef and add it to the smoker along with the remaining ingredients.
  • Smoke for 45 minutes. You aren’t cooking the ingredients completely, just adding smoke flavor.
  • Remove from the smoker and let cool slightly.
  • Chop the ingredients, except for the mushrooms, which are sliced.
  • Note: I found that rough-chopping everything and then pulsing the ingredients a few times in a food processor to work the best. Chopping the smoked vegetables was challenging and the food processor lets you control the texture more easily.

For the tomato sauce

  • Add the sauce to a large sauce pan or pot.
  • Add remaining ingredients plus the smoked meat and vegetables.
  • Bring to a boil then reduce heat to a simmer and simmer for 30 minutes, stirring occasionally.
  • Serve with pasta or on sandwiches as sloppy Joes.

Notes

The sauce can be frozen for later use.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate.

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Easy Smoked Turkey Breast

I set out to prove to myself just how easy it can be to smoke a turkey for Thanksgiving. That meant no brining, no basting, no rubs, no oils, no injecting. Nothing. Just an easy smoked turkey breast.

I used a turkey breast that was already in a basting solution to speed things along and keep the ‘easy’ theme. Turkeys that are already pre-brined (or ‘pumped’) are common and they do save you a lot of time and hassle.

Easy Smoked Turkey Breast

Smoked Happiness

I was very, very happy with this easy smoked turkey breast. It was completely fuss-free. The skin was nice and crunchy. The meat was tender and moist. I used plenty of wood to get plenty of smoky flavor. I think that made up for the spices or basting sauce I would normally add. If you’re making a turkey for a crowd this is the way to go. You’ll have plenty of free time for other things.

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. I used apple for this turkey.

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I served the turkey with my smoked turkey gravy, made using broth from turkey wings that I smoked on a few days before smoking this easy turkey breast.

Easy Smoked Turkey Breast
Print Pin
5 from 1 vote

Easy Smoked Turkey Breast

This recipe uses a ‘pumped’ turkey breast, or one that has already been brined. The package will state ‘contains up to 8% of a solution of water, salt, spices to enhance tenderness and juiciness’. Normally I would use a natural turkey that does not contain such a solution, but the goal was to make as easy a turkey breast as possible.
Course Main
Cuisine American
Keyword smoked, turkey
Cook Time 3 hours
Total Time 3 hours
Servings 1 turkey breast
Calories 2796kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for cooking at 325 F. If you’re using a Weber Smokey Mountain smoker (or any smoker that uses a water pan), line the water pan with foil and do not add water.
  • Use a fruit wood or lighter wood such as hickory.
  • Place the turkey breast meat side up in the center of the smoker.
  • Smoke until the meat reaches 165 F as measured in several locations.
  • Remove and let rest 30 minutes before slicing.

Notes

Do not cover the turkey breast with foil as it rests as this will cause the skin to get soggy.

Nutrition

Calories: 2796kcal | Carbohydrates: 19g | Protein: 447g | Fat: 113g | Saturated Fat: 37g | Cholesterol: 1210mg | Sodium: 4098mg

Nutritional values are approximate.

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Smoked Turkey Gravy

This is my year-after-year go-to technique for making gravy for turkey. Smoked turkey wings make an absolutely delightful turkey broth that, with just a few more ingredients added, makes a gravy that is perfect for Thanksgiving turkey. Or turkey any time. Making this gravy takes a little effort, but it is very much worth the time.

Smoked Turkey Gravy

One Crazy Delicious Gravy

If you want to skip the trouble of making the broth, you can make a gravy using roasted turkey wings instead. In a pinch you can use store-bought turkey broth instead, but it truly won’t be as magical. Using smoked (I use my Weber smoker) turkey to make the broth really adds a tremendous flavor to the gravy. It is something I look forward to all year long.

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I like to use my good ole trusty Dutch oven to make this gravy. And pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Smoked Turkey Gravy
Print Pin
4.50 from 2 votes

Smoked Turkey Gravy

In a pinch you can use store-bought turkey broth instead, but it truly won’t be as magical. Using smoked turkey to make the broth really adds a tremendous flavor to the gravy. It is something I look forward to all year long.
Course Sauce
Cuisine American
Keyword gravy, turkey
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 quarts
Calories 219kcal
Author Mike

Equipment

Ingredients

Instructions

  • Melt butter in a large pot or Dutch oven over medium-high heat.
  • Whisk in the flour.
  • Cook, whisking constantly, until golden in color.
  • Slowly pour in 2-3 cups of the stock, a little at a time, whisking constantly.
  • Add the vinegar. Season with salt and pepper, to taste.
  • Whisk in some of the milk. Taste and add more if you wish, but don't make the gravy too thin. Let simmer until the desired thickness is achieved.

Notes

Add more milk if it gets too thick.

Nutrition

Calories: 219kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 660mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Spiral Hot Dogs

What fun these smoked spiral hot dogs were to make and devour! I’ve made spiral dogs before, but this technique is much better than my old way. The key is inserting a skewer thru the dogs to keep them together after slicing. And of course, the skewer keeps you from slicing in too far. I smoked my spiral dogs, but you could just as easily grill them.

Smoked Spiral Hot Dogs

Good Mustard Makes A Good Dog Great

My wife and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of mustard I instantly picked up a bottle of each one. They are truly fantastic. I squeezed a bit of the Simple Pepper and Simply Maple on each of our smoked spiral dogs. The mustard runs down into the spirals, filling each bite with mustardy goodness. We cannot recommend The Mustard Man’s mustard enough!

Also try my other version of yummy smoked spiral hot dogs.

The Mustard Man
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Also try my deluxe smoked spiral hot dogs!

Smoked Spiral Hot Dogs
Print Pin
5 from 1 vote

Smoked Spiral Hot Dogs

What fun these smoked spiral hot dogs were to make and devour!
Course Main
Cuisine American
Keyword hot dogs, smoked
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 111kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. You can also make these hot dogs on a grill
  • Carefully guide the skewer through the center of the hot dogs. If you get the skewer crooked at it pokes out of the side of the dog just pull it back and try again. I found that laying the hot dogs down on a flat surface and sliding the skewer in from the side, parallel to the counter top, worked best.
  • Lay the skewered dog down onto a cutting board or flat surface.
  • Holding a knife at a 45 degree angle, starting at one end of the dog, cut into the dog down to the skewer. Start rolling the hot dog, keeping the knife inserted into the hot dog, making cuts that are about 1/2″ apart. Continue rolling and cutting until you reach the other end of the hot dog.
  • Gently pull the dog apart, separating the cuts. Be careful, you don’t want to break it.
  • Sprinkle with your favorite seasoning.
  • Place dogs onto the smoker and smoke for 2 hours. If grilling grill until done as desired.
  • Serve hot.

Notes

You can use this technique on any cooked sausage.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 66mg | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Beets with Balsamic Glaze

Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze. The more I cook, the more I find myself using balsamic vinegar in my dishes, and it certainly was a star in this one.

If you don’t have a smoker you can still make these beets. Just toss them in a 375 F oven and roast them until tender. They won’t have that light smoky flavor, but they will still be great with the glaze and cheese.

Smoked Beets with Balsamic Glaze

No Fresh Beets? No Problem!

In a pinch you can skip using fresh beets when you make these smoked beets with balsamic glaze. Grab canned or jarred, slice and serve with the remaining ingredients. Or just make my non-smoked beet but-still-really-great beet salad.

I recommend that you use a grill basket when smoking these beets. 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 golden beets.

Smoked Beets with Balsamic Glaze
Print Pin
5 from 1 vote

Smoked Beets with Balsamic Glaze

Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze.
Course Side
Cuisine American
Keyword beets, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 111kcal

Equipment

Ingredients

For the beets

  • 4 large beets
  • herb goat cheese
  • Balsamic glaze from below

For balsamic glaze

Instructions

For the beats

  • Fire up your smoker for smoking at 250 F.
  • Meanwhile, boil or steam the beats until just tender. Let cool completely then peel.
  • Transfer beets to the smoker and smoke for 30 minutes-1 hour. You just want a hint of smoke flavor.
  • Remove from the smoker and let cool then slice thin.
  • Serve with the cheese drizzled with the balsamic glaze.

For balsamic glaze

  • Add all ingredients to a small saucepan.
  • Bring to a boil then reduce to a simmer and continue to simmer, stirring often, until thick. The glaze should coat the back of spoon.
  • Remove from heat and cover until ready to use.

Notes

Best served immediately.

Nutrition

Calories: 111kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 478mg | Fiber: 4g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? I gotta get out more! Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.

Grilled Cornbread with Jalapeno Honey Butter

The Right Cornbread

I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have when you make this grilled cornbread with jalapeno honey butter.

Make Extra Butter

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits, and it’s also fantastic on English muffins!). It’s delicious and not overwhelmingly hot. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.

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Did you know you can also grill macaroni and cheese? It’s crazy good too!

Grilled Cornbread with Jalapeno Honey Butter
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5 from 1 vote

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. 
Course Side
Cuisine American
Keyword cornbread, grilled
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 118kcal
Author Based on a recipe from Whole and Lovely Oven

Equipment

Ingredients

  • 1 batch cornbread mix
  • ½ cup unsalted butter
  • 1 4 ounce fire-roasted jalapenos you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded
  • 2 tablespoons honey

Instructions

  • Cook the cornbread per package instructions. You can use squares or muffins.
  • Fire up your grill for direct cooking.
  • Melt the butter and stir in the jalapenos and honey.
  • Brush cornbread liberally on all sides with the butter mixture.
  • Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  • Carefully flip and grill on the other side for 3 more minutes.
  • Serve hot with any remaining butter.

Notes

Use hot honey for even more kick.

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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