Category: Grill & Smoker

Barbacoa-Style Smoked Chuck Roast

It’s an understatement to say I’m a big fan of smoking chuck roast. When it’s on sale it’s big time cheaper than brisket and yet still tender, moist and ‘beefy’. Sometimes I slice my smoked chuck roast, but more times than not I chop it for sandwiches or cut it into chunks for use in a chili or stew. This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!

Barbacoa-Style Smoked Chuck Roast

Sliced Or Chopped, It’s Delicious

I do not trim my chuck roasts before marinating them. I want all that fat to still be on the meat when I smoke it, adding flavor and moisture. After the meat is done I slice or chop it, leaving off the fatty pieces. Fat is flavor and you want your barbacoa-style smoked chuck roast to have as much flavor as possible!

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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Try my fiery smoked chuck roast for a little kick!

Barbacoa-Style Smoked Chuck Roast
Print Pin
4 from 1 vote

Barbacoa-Style Smoked Chuck Roast

This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 12 servings
Calories 235kcal
Author Mike

Equipment

Ingredients

Instructions

  • Combine all but roast in a bowl.
  • Place the chuck roast into a large resealable bag or container.
  • Add the marinade. Toss to coat, seal, and marinade overnight.
  • Fire up your smoker for smoking at 250 F. Use a medium wood such as fruit woods or hickory.
  • Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
  • Smoke until the roast reaches 145 F, about 1 hour.
  • Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
  • Remove from the smoker and let rest 15 minutes before slicing or chopping. Add any juices from the foil back into the meat for extra flavor.

Notes

Keep leftovers in the fridge. Reheat over medium heat.

Nutrition

Calories: 235kcal | Carbohydrates: 2g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 389mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

Nutritional values are approximate.

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Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. Well, not ‘if’. Go ahead and bring me some more. They’re like grilled potato skins taken to a whole new level. There is so much flavor packed into every bite. What a happy day it was when I first made them!

Bacon-Wrapped Mexican Potatoes

Chorizo Adds Lots of Flavor

I love the spicy kick from chorizo in these bacon-wrapped Mexican potatoes. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent! You’ll want to make a big batch and serve them as appetizers at your next party!

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 volcano potatoes.

This recipe was inspired by a recipe from Aida Mollenkamp.

Bacon-Wrapped Mexican Potatoes
Print Pin
4 from 1 vote

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 potatoes
Calories 214kcal
Author Based on a recipe from Aida Mollenkamp

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  • Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you’re going to cook these indoors).
  • Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  • Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  • In a bowl combine the chorizo and cheese and spoon into each potato.
  • Wrap a halved piece of bacon around each potato and secure with a toothpick.
  • Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  • Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Notes

Cook a little extra bacon and crumble it on top of the finished potatoes for more bacon goodness!

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 799mg | Fiber: 3g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Fried Smoked Wings

Visit my other site, For The Wing, for all things chicken-wing!

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!

Fried Smoked Wings

Smoke ’em

The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

Fried Smoked Wings

Fry ’em

When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

Fried Smoked Wings

Grill ’em (optional)

There’s a brewpub by our house that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

Fried Smoked Wings
Print Pin
5 from 1 vote

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. 
Course Appetizer
Cuisine American
Keyword deep-fried, smoked, wings
Prep Time 10 minutes
Cook Time 2 hours 2 minutes
Total Time 2 hours 12 minutes
Servings 6
Calories 272kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings in the seasoning.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat canola oil to 350 F.
  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Let cool slightly.
  • Serve tossed with your favorite sauce and your favorite dipping sauce on the side.

Notes

Optionally, after saucing, you can toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Nutrition

Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Scorpion Tails

I’ve made ‘normal’ jalapeno poppers on my grill, smoker and using my Char-Broil Big Easy many, many times. These scorpion tails are like jalapeno poppers, but they’re a bit more fru-fru shall we say. Instead of cream cheese I used velvety smooth Havarti cheese. Havarti is one of the favorite cheeses in our household, often found on our sandwich wraps and grilled cheese sandwiches. Instead of smoky bacon I used prosciutto. You still get that same wonderful pepper flavor, and a little kick, and pork yummy-ness. Just a bit more special, and definitely something different to amaze and wow your guests!

Scorpion Tails

Go Light With Any Seasoning

I often dust my jalapeno poppers with my favorite rub before cooking them, but I decided to skip doing that with these scorpion tails. I didn’t want anything to mask the flavors of the cheese and prosciutto. You can certainly add some rub or seasoning if you wish. But if it was me, I’d skip it or keep it very light.

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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For a totally different take on jalapeno poppers, try some okra poppers. Yeah, okra.

Scorpion Tails
Print Pin
4 from 1 vote

Scorpion Tails

These scorpion tails are like jalapeno poppers, but they’re a bit more fru-fru shall we say. 
Course Appetizer
Cuisine American
Keyword grilled, jalapeno
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 bites
Calories 84kcal
Author Mike

Ingredients

  • 9 jalapenos halved, membranes and seeds removed
  • 9 ounces jalapeno Havarti cheese softened
  • 18 slices prosciutto

Instructions

  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • Fill the jalapeno halves with the cream cheese. I've found that I can spread the cheese in with a knife if it has softened enough. If not, just cut the cheese into thin slices and then fill the peppers.
  • Wrap each pepper in a slice of prosciutto.
  • Smoke for 20-30 minutes or until softened.

Notes

You can substitute cream cheese for the spicy cheese.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg

Nutritional values are approximate.

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2-2-1 Smoked Baby Back Ribs

I’m a huge fan of spareribs trimmed St. Louis-style and smoked low-and-slow. I have to admit, my favorite part are the rib tips that come from trimming the spareribs. And that’s why, until recently, I haven’t really smoked a lot of baby back ribs, which have less fat and no tips. That’s until I tried 2-2-1 smoked baby back ribs.

This is The Way

Well, now I cannot stop making them. This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. They’re truly easy to make and are about as fool-proof as you can get, and you get the same results time after time.

Don’t be afraid of the mustard on these 2-2-1 smoked baby back ribs. It’s there to help the seasoning adhere to the ribs. Trust me, you won’t taste it a bit when the ribs are done. It’s what is referred to as a ‘binder’. It helps ‘bind’ the seasonings to the meat. It’s a good thing so get it nice and evenly distributed so the seasonings get nice and evenly distributed.

2-2-1 Smoked Baby Back Ribs

What’s in a Name?

So why are they called 2-2-1 ribs? Because you smoke them uncovered for 2 hours. Then you smoke them wrapped in foil for another 2 hours. And finally finish them off uncovered for another hour. Now, depending on the size of the ribs and the temperature of your smoker, they might be done a bit earlier or later, but a minute here or there won’t make a big difference. Just make sure they’re nice and tender before removing from the foil.

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If you prefer spareribs, check out my technique for making 3-2-1 smoked St. Louis-style ribs. Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

2-2-1 Smoked Baby Back Ribs
Print Pin
5 from 1 vote

2-2-1 Smoked Baby Back Ribs

This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. 
Course Main
Cuisine American
Keyword ribs, smoked
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 1 rack
Calories 1270kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple.
  • Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub.
  • Smoke for 2 hours, bone-side down.
  • Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a thin line of honey, a few teaspoons of chili sauce, and a line of margarine.
  • Place the ribs bone-side down onto the center of the foil.
  • Squeeze out another line of honey, a few teaspoons of chili sauce, and some more margarine along the meat side of the ribs. No need to spread out the ingredients.
  • Seal the foil tightly and return to the smoker for 2 hours or until you can easily slide a toothpick between the ribs.
  • Carefully open the foil (the escaping steam will burn!) and remove the ribs, placing them directly on the smoker grates. Reserve the basting juices and brush them onto the ribs.
  • Smoke another 30 minutes, brushing with the basting juices every 10 minutes.
  • Now, brush the ribs the BBQ sauce and smoke another 30 minutes or until the sauce is set as you desire.
  • Let rest 10 minutes before slicing and serving.

Notes

Nutritional values do not include the rub or sauce.

Nutrition

Calories: 1270kcal | Protein: 108g | Fat: 93g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 493mg | Potassium: 1400mg | Vitamin A: 125IU | Calcium: 176mg | Iron: 4mg

Nutritional values are approximate.

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Homemade Chipotles in Adobo

I go thru a lot of chipotles in adobo sauce. I have an entire section of one of my pantry shelves devoted to cans of them. So it occurred to me that I should try my hand at making them at home. These homemade chipotles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.

Homemade Chipotles in Adobo

Smoke ‘Em First

First thing is to smoke the peppers. You want to get them good and smoked, too. You want that smoky flavor and lots of it. This is important. Don’t rush it. These homemade chipotles in adobo take a little time, and it’s worth it.

Dry ‘Em Second

I dried my smoked jalapenos in my Nesco Snackmaster Pro dehydrator. If you don’t have a dehydrator you can place the jalapenos on a baking sheet and place in the oven at the lowest temperature setting. Rotate the jalapenos every few hours until dried. The chipotles were the star ingredient my Texas chipotle burgers and on my adobo Buffalo chicken wings!

You can also skip the smoking and drying of the jalapenos and buy dried chipotles at your marketplace. In our grocery store the dried peppers can be found by the produce section.

Lastly, Make The Adobo

This step is a bit more complicated, but it’s why you’re here. You rehydrate the peppers first. Some of them go into the blender to get pureed nice and smooth. Then everything comes together in a vinegary sauce that is out-of-this-world fantastic.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

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You can also make bacon bits using your Nesco Snackmaster Pro.

Chipotles in Adobo
Print Pin
4 from 1 vote

Homemade Chipotles in Adobo

These homemade chipotles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
Course Sauce
Cuisine American
Keyword chipotle, sauce
Prep Time 10 minutes
Cook Time 2 days 8 hours
Total Time 2 days 8 hours 10 minutes
Servings 12 chipotles
Calories 22kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
  • Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
  • Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
  • Remove the stems (and seeds, if desired) and transfer to a large bowl.
  • Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
  • Remove 4 of the peppers and transfer to a blender.
  • Add the tomato puree and honey and 1/2 cup of the soaking water.
  • Blend until you have a paste.
  • Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
  • Add the onion, garlic, vinegar, salt and peppercorns.
  • Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
  • Store in the freezer or use within a month.

Notes

You’ll definitely want extra trays for your dehydrator!

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 20mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.

Sausage-Stuffed Hatch Chiles

Very Different. And Very Good.

I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. And I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.

For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

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You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

Also try my bacon cheese-stuffed peppers.

Sausage-Stuffed Hatch Chiles
Print Pin
4 from 1 vote

Sausage-Stuffed Hatch Chiles

I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. 
Course Main
Cuisine American
Keyword peppers, stuffed
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 chiles
Calories 517kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up a smoker for smoking at 250 F. Use any wood you desire.
  • Slice the chiles horizontally. Remove the membrane and seeds.
  • Combine the sausage, fennel, pepper and garlic in a bowl.
  • Divide the sausage between the peppers, gently pushing down to fill them completely.
  • Sprinkle the peppers with the bacon.
  • Smoke for 1 1/2 hours.
  • Sprinkle with cheese (if using) and smoke until the cheese has melted.

Notes

Use spicy sausage for a little kick.

Nutrition

Calories: 517kcal | Carbohydrates: 5g | Protein: 19g | Fat: 46g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1114mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

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Fire Pit Burgers

Burgers definitely don’t have to be complicated to taste great. But, they do need to be messy, in my opinion. When I take a bite I want a bit of juice running down my arm. And some tasty sauce dripping onto the plate. These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.

Fire Pit Burgers

Want Spicy? You Got It.

For a little extra kick, mix some finely minced jalapenos in with the ground beef before forming the patties. You can also substitute habanero Jack cheese for the pepper Jack. That’ll definitely up the spice level on your Fire Pit burgers!

Whether I’m making a huge batch of burgers or just a few, I like to use my Weber press to get my patties all the same size and thickness.

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Make sure you get your cheese good and melted! The key is to put it on top of the patties before they are done, timing it perfectly so the cheese is perfectly melted at the same moment that the burgers are done to perfection. A burger dome can help get your cheese melted a bit quicker, too!

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Also try my Cowboy Big Mac Smash burgers.

Fire Pit Burgers
Print Pin
5 from 2 votes

Fire Pit Burgers

These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 servings
Calories 784kcal
Author Based on a recipe from Applebees At Home

Ingredients

  • 1 pound ground beef I prefer 85/15 mix
  • 3 hamburger buns
  • Chipotle mayonnaise make your own by combining mayonnaise and chopped chipotles in adobo sauce
  • Green leaf lettuce
  • 3 slices pepper Jack cheese
  • 6 slices bacon cooked until just starting to get crispy
  • 1 tomato sliced
  • 6 slices red onion

Instructions

  • Form beef into 3 equally-sized patties.
  • Cook as desired. I prefer to grill mine or cook them on a griddle.
  • Toast the buns as desired.
  • Slather the buns with the chipotle mayonnaise. Don’t be shy with it.
  • Add the lettuce to the buns. I like to put my lettuce under the patties. It helps keep the bottom bun from getting soggy.
  • Top patties with cheese and add to buns.
  • Add the bacon, tomato and onion and serve.

Notes

I like to soak my onions in cold water for 10 minutes before draining and adding to the burgers to mellow them out a little bit.

Nutrition

Calories: 784kcal | Carbohydrates: 26g | Protein: 42g | Fat: 56g | Saturated Fat: 22g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 723mg | Potassium: 705mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 5mg

Nutritional values are approximate.

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Cedar-Plank Twinkies

Grilled Twinkies are a great thing. Cedar-plank Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. You can top them with whatever you have on hand. For me that meant Nutella (a good thing no matter what, but also good to keep your other toppings from falling off of the Twinkies), ooey-gooey marshmallows, crunchy toffee and of course, whipped cream.

Cedar-plank Twinkies

Load ‘Em Up!

Ice cream, toasted nuts, cherries, anything you can find while be good on cedar-plank Twinkies. Just don’t leave the Twinkies on the grill too long or the cedar flavor might get too strong. You want that hint of cedar to kind of be lurking in the background and not jumping right out at you. You can also skip the cedar plank and grill the Twinkies directly on your grill.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. For an appetizer, you’ll love my plank-smoked Camembert.

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For something truly special you’ll want to make my red white and blue cedar planked Brie.

Cedar Planked Twinkies
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5 from 1 vote

Cedar-Plank Twinkies

Grilled Twinkies are a great thing. Cedar-plank Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. 
Course Dessert
Cuisine American
Keyword cedar plank, dessert
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 814kcal

Equipment

Ingredients

Instructions

  • Soak plank in water for 1 hour.
  • Fire up a grill for indirect 300 F grilling.
  • Place Twinkies on the plank.
  • Slather tops with the Nutella.
  • Sprinkle with the marshmallows and toffee.
  • Place on the grill and grill for 15 minutes or until the marshmallows have started to melt.
  • Serve topped with whipped cream and whatever other toppings you enjoy.

Notes

Roast some peanuts on the grill. Shell them and sprinkle them over the finished Twinkies for a great crunchy treat!

Nutrition

Calories: 814kcal | Carbohydrates: 99g | Protein: 7g | Fat: 43g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 474mg | Fiber: 6g | Sugar: 87g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 5mg

Nutritional values are approximate.

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Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty when made on a grill. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.

Chipotle Pulled Pork Grilled Potato Skins

BBQ Greatness

There’s no such thing as a bad bite when you dig into these chipotle pulled pork grilled potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

The bigger your grill, the more of these you can make!

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. Shred it yourself and use the good stuff.

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Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins
Print Pin
4 from 1 vote

Chipotle Pulled Pork Grilled Potato Skins

These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
Course Appetizer
Cuisine American
Keyword potato skins, pulled pork
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 422kcal
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • ½ cup pulled pork BBQ warmed
  • ¼ cup chipotle BBQ sauce don’t have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they’re actually quite good!)
  • 3 strips bacon cooked, crumbled
  • 2 green onions chopped
  • sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

Notes

Add a little diced jalapeno on top for a little heat!

Nutrition

Calories: 422kcal | Carbohydrates: 48g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 671mg | Potassium: 908mg | Fiber: 3g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 2mg

Nutritional values are approximate.

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