Category: Grill & Smoker

Smoked Sweet Potatoes with Chipotle Sour Cream

I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so fluffy and tender. To counter that sweetness just a little bit I top them with a nice (also smoky) sour cream and chipotle mixture. And I add a little bit of bacon for some more smokiness and a bit of crunch. Forget Russet potatoes, smoked sweet potatoes with chipotle sour cream are better! Serve these next time along your grilled steak and get happy!

Smoked Sweet Potatoes with Chipotle Sour Cream

Use An Oven. In A Pinch.

Don’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes instead, using an oven. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that. They’ll be sorta smoked sweet potatoes with chipotle sour cream. Still creamy delicious and super tasty!

Potato Nails? What?

Potato nails help ensure that your sweet potatoes (or regular ole baked potatoes, too!) get cooked nice and evenly. And they look cool. Just remember to remove the nails before serving!

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Also try my spiral sweet potatoes with pecan butter.

Smoked Sweet Potatoes with Chipotle Sour Cream
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5 from 1 vote

Smoked Sweet Potatoes with Chipotle Sour Cream

Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture. 
Course Side
Cuisine American
Keyword smoked, sweet potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 261kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 225 F.
  • Brush the potatoes with the oil and place on the smoker.
  • Smoke for 2-3 hours or until soft but not mushy.
  • Remove from the smoker and let cool slightly before slicing open. Chop the insides lightly.
  • Sprinkle the potatoes with the crumbled bacon.
  • Combine the sour cream and chipotles with some of the adobo sauce and spoon over the potatoes.
  • Garnish with the onions and serve.

Notes

The sour cream mix is great on regular baked potatoes, too!

Nutrition

Calories: 261kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 454mg | Potassium: 499mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17096IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg

Nutritional values are approximate.

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Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!

Buffalo Wing Burgers

My Favorite Turkey Burgers

I’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

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 campfire burgers or my crazy-great west coast burgers.

Buffalo Wing Burgers
Print Pin
5 from 1 vote

Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland.
Course Main
Cuisine American
Keyword Buffalo, burgers
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 530kcal
Author Based on a recipe from Fuddrucker’s at Home

Equipment

Ingredients

For the burgers

For the mayonnaise

Instructions

For the burgers

  • Melt butter with oil in a medium skillet over medium heat.
  • Add the onion and salt and cook until onion starts to turn golden.
  • Add the garlic, stir and cook another 2 minutes.
  • Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  • Add the ground meat and combine well. Form into 4 equally-sized patties.
  • Fire up your grill. Oil your grates so that the patties do not stick.
  • Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  • Toast buns if desired.
  • Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.

For the mayonnaise

  • Combine all ingredients.

Notes

Drizzle with Ranch or blue cheese for more Buffalo wing-inspired greatness!

Nutrition

Calories: 530kcal | Carbohydrates: 29g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 982mg | Potassium: 730mg | Fiber: 2g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg

Nutritional values are approximate.

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Iowa Hawkeye Hot Dog

The Big 10 basketball tournament was here in Indianapolis a few years ago. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs. Each highlights each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them, like the Iowa Hawkeye hot dog. Topped with corn salsa, kicked-up pepperjack cheese, and tortilla strips, it’s one heck of a hot dog! I couldn’t find corn salsa with enough corn in it so I roasted an ear of corn on the grill while I was cooking the hot dogs. I cut off the kernels and added them to the salsa. Perfect!

Iowa Hawkeye Hot Dog

Salsa Wakes Up Hot Dogs

I love salsa on a hot dog and not just on an Iowa Hawkeye hot dog. It’s like adding grownup ketchup, but no one will judge you. The pop of the corn kernels in the salsa is a really nice unexpected texture. So are the crunchy tortilla strips.

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For a full list of all of the Big 10 team hot dogs, click here and enjoy!

Iowa Hawkeye Hot Dog
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5 from 1 vote

Iowa Hawkeye Hot Dog

Topped with corn salsa, kicked-up pepper jack cheese, and tortilla strips, it’s one heck of a hot dog!
Course Main
Cuisine American
Keyword hot dogs
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 248kcal
Author Based on a recipe from Levy Restaurants

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • 1 cup corn salsa If you can’t find it just add a few corn kernels to regular salsa
  • tortilla strips
  • pepper jack cheese shredded

Instructions

  • Grill or cook the dogs as desired.
  • Toast your buns if you like (I always do).
  • Place dogs on buns and top with plenty of salsa.
  • Top with plenty of cheese. If you want your cheese melted place under the broiler for a minute.
  • Add tortilla strips and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 979mg | Potassium: 305mg | Fiber: 2g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 3mg

Nutritional values are approximate.

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Oklahoma Fried Onion Burgers

The tastiest burgers are cooked on a flat-top griddle or in a hot skillet. Unlike a grill, the fat doesn’t drip down into the fire below. Instead, it stays on the burger, keeping it moist. And the added plus of a griddle is that you get that wonderful char. These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.

Oklahoma Fried Onion Burgers

Griddled Burgers Are Divine

I use a griddle insert from Weber that fits into my charcoal and gas grills to griddle burgers like these Oklahoma fried onion burgers. It not only gets super hot, it gets hot consistently across the entire griddle. This ensures that I get nice evenly cooked burgers no matter how many I am cooking at once. I absolutely love making burgers on my griddles. They don’t get that great live-fire flavor but they make up for it with that wonderful burger crust.

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Also try my super-cheesy queso burgers.

Oklahoma Fried Onion Burgers
Print Pin
5 from 1 vote

Oklahoma Fried Onion Burgers

These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.
Course Main
Cuisine American
Keyword burgers
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 610kcal
Author Based on a recipe from Taste of Home

Equipment

Ingredients

Instructions

  • Place the onion slices in a large bowl.
  • Toss with 1 teaspoon of salt and let rest for 30 minutes to extract as much liquid out of the onions as possible.
  • Transfer the onions to a towel or a few sheets of paper towels, roll up tightly and squeeze to remove as much liquid as you can.
  • Divide the onion slices into 4 equal piles on a cutting board or flat surface.
  • Divide the beef into 4 patties and form into balls.
  • Place beef on top of the onions and, using the palm of your hand or the bottom of a small skillet, flatten the beef into patties. The onions will stick to the bottom of the patties. That’s what you want.
  • Season patties with salt and pepper.
  • Heat up a griddle or cast iron skillet on your stove top or grill over medium-high heat.
  • Add the butter and swirl it around to coat the griddle or skillet.
  • Add the patties, onion side down, and cook for 6-8 minutes. You’ll see the onions starting to turn golden brown and get crispy around the sides.
  • Flip and continue cooking until the burgers are done, about 2 more minutes.
  • Top with cheese and remove.
  • Toast the buns, if desired.
  • Add the patties, mayonnaise, mustard, and pickles.

Notes

The key is to dry the onions so they get crispy, not sauté.

Nutrition

Calories: 610kcal | Carbohydrates: 27g | Protein: 28g | Fat: 43g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 896mg | Potassium: 469mg | Fiber: 2g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 4mg

Nutritional values are approximate.

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Smoked Chex Mix

There are some things where self-control just doesn’t happen for me. This smoked Chex mix is one of them. Put a big bowl of it in front of me and it’ll be gone soon. I can’t help myself and no matter what I do to control myself, I fail. Especially the bagel chips. There’s something about the bagel chips in Chex mix after they’ve been smoked. The smoke flavor is not overwhelming, but it’s there, and it’s different in a wonderful way. The smoke compliments traditional flavors perfectly. I make this often, and in big batches because it is the perfect snack to take to a family get-together. Everyone loves it.

Smoked Chex Mix

For Best Results, Use Less Smoke

The cereal in this smoked Chex definitely soaks up the smoke, so do not go crazy with the wood in your smoker. Use a very small chunk, smaller than would fit in your palm, and use only a lighter wood. No mesquite or hickory here, go for something like a fruit or nut wood instead. Remember, you want that hint of smoke, and nothing overpowering.

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I used a variety of Chex cereals in my mix, but you can do whatever works for you1

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For another great snack idea, try my smoked olives and smoked Cheetos.

Smoked Chex Mix
Print Pin
5 from 1 vote

Smoked Chex Mix

Put a big bowl of it in front of me and it’ll be gone soon. Especially the bagel chips after they’ve been smoked. 
Course Appetizer
Cuisine American
Keyword Chex mix, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 cups
Calories 351kcal
Author Based on a recipe from the Virtual Weber Bullet

Equipment

Ingredients

Homemade seasoned salt (makes more than you’ll need for the Chex mix)

Instructions

  • Fire up your smoker for cooking at 250 F. Add only one small piece of light wood, such as apple or peach. If you are using a smoker that has a water pan, such as the Weber Smokey Mountain, do not fill the pan with water.
  • Combine the cereals, pretzels, nuts and bagel chips in a large bowl.
  • Melt the butter in a small saucepan. Add the Worcestershire sauce and stir.
  • Combine the seasoned salt, garlic powder and onion powder and slowly whisk into the melted butter.
  • Drizzle the butter mixture over the cereal and gently toss to coat.
  • Place into a disposable 9″ x 13″ deep aluminum pan and place on the top rack of the smoker.
  • Smoke for 1 hour or until the mixture turns golden brown, stirring every 15 minutes.
  • Remove and let cool completely before serving, or store for up to 2 weeks.

Homemade seasoned salt

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

Notes

For a slightly spicier version, add a few teaspoons of your favorite hot sauce to the melted butter and Worcestershire sauce mixture. Don’t go crazy with it or the mix will take longer to get crispy.

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 5547mg | Potassium: 198mg | Fiber: 5g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 11mg

Nutritional values are approximate.

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Hawaiian ABTs

Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, and a great cook’s snack. They are also a great way to use up any free space you might have on your cooker when smoking ribs, pork, chicken or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe for ABTs. Bacon and a bit of heat tamed by cream cheese and pineapple make for a can’t-get-enough treat. Perfect!

Hawaiian ABTs

Seasoning Optional

You can sprinkle the Hawaiian ABTs with your favorite rub before placing them on your smoker if you wish. But I’d do so sparingly. You really don’t want to hide the great flavors in these little morsels. A little extra heat wouldn’t hurt, but I emphasize ‘little’. Go easy on it.

If you by chance end up with leftover ABTs the next day, chop them fine and use them as the filling for the best grilled cheese sandwiches you’ve ever had. Or add to the tops of hot grilled burgers. You’ll thank me.

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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!

Hawaiian ABTs
Print Pin
5 from 1 vote

Hawaiian ABTs

These Hawaiian ABTs bring a really nice sweet twist to the classic recipe. Bacon and a bit of heat tamed by cream cheese and pineapple. Perfect!
Course Appetizer
Cuisine American
Keyword grilled, jalapeno
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 24 poppers
Calories 579kcal
Author Based on a recipe from Year on the Grill

Equipment

Ingredients

  • 12 jalapeno peppers sliced in half lengthwise
  • 8 ounces cream Cheese softened to room Temperature
  • 24 Slices bacon
  • 24 pineapple cut to be slightly smaller than the size of the split Jalapenos

Instructions

  • Half the jalapenos leaving the stem.
  • With a spoon scrape out the seeds and veins, then rinse with water.
  • Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
  • Place a slice of pineapple in each.
  • Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
  • Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
  • Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in an oven. (Not recommended: you will lose that wonderful smoky flavor)
  • Remove toothpicks prior to serving
  • Serve HOT and ENJOY (Everyone always does)!

Notes

NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.

Nutrition

Calories: 579kcal | Carbohydrates: 120g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 1060mg | Fiber: 13g | Sugar: 90g | Vitamin A: 735IU | Vitamin C: 441mg | Calcium: 129mg | Iron: 3mg

Nutritional values are approximate.

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McDonald’s Arch Deluxe Burgers (Copycat Recipe)

Probably no one besides me remembers McDonald’s Arch Deluxe burgers. They were a more grown up burger, launched in the 1990s. They were a flop, but honestly, I’m not sure why. I was a big fan of them. They were a little more fancy than the other burgers you could get at Mickey D’s. Well the burgers are no more, but I love making a copycat recipe of the McDonald’s Arch Deluxe burgers at home. They are your pretty-much-standard burgers, but with a sauce that is totally different than the special sauce you find on another favorite, Big Mac. It’s the sauce that makes them special for me. It’s not fancy or complicated, just good.

McDonald's Arch Deluxe Burgers (Copycat Recipe)

The Sauce Is The Boss. So Is The Seasoning.

The star of the show is definitely the sauce and the special seasoning that McDonald’s uses on all of their burgers, from the Arch Deluxe of old to the classic Quarter Pounder. I always thought that the Arch Deluxe should’ve been a hit (along with the McDLT). Well, I guess I can’t call them all correctly!

I like to grill my burgers. That’s not really what McDonald’s does. The ‘other place’ does that. I happen to really like that charcoal char and flavor in my burgers. Yeah, that means that when I make them they aren’t 100% copycats any more. But they’re still great, and pretty close to the originals! I also like to cook them on my griddle. I can do that outdoors or indoors. And both come out great!

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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After you devour your copycat Arch Deluxe Burgers you’ll want to make copycats of McDonald’s Cheddar Melt and a Quarter Pounder with Cheese. Trust me.

Copycat Arch Deluxe Burgers
Print Pin
5 from 2 votes

McDonald’s Arch Deluxe Burgers (Copycat Recipe)

The Arch Deluxe was your pretty-much-standard burger, but with a sauce that is totally different than the special sauce you find on a Big Mac.
Course Main
Cuisine American
Keyword burgers, copycat
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Calories 559kcal

Equipment

Ingredients

For the burger

  • 1 hamburger bun sesame seed
  • ¼ pound beef patty
  • 1 slice American cheese
  • 1-2 slices tomato
  • 1-2 leaves lettuce chopped
  • 1 tablespoon ketchup
  • 1 tablespoon white onion chopped

For the burger seasoning (makes enough for several burgers)

For the special sauce

Instructions

For the burger

  • Toast the buns.
  • Season the patty with the burger seasoning from below. Cook as desired.
  • Top the hot beef patty with the cheese.
  • Slather the insides of the bun halves with the special sauce.
  • Add the beef patty to the bottom bun.
  • Add the tomato, lettuce, ketchup, onion and top bun and serve.

For the burger seasoning

  • Combine all ingredients.

For the special sauce

  • Combine all ingredients until smooth.

Notes

The special sauce is great on any burger!

Nutrition

Calories: 559kcal | Carbohydrates: 30g | Protein: 26g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 28812mg | Potassium: 569mg | Fiber: 2g | Sugar: 8g | Vitamin A: 563IU | Vitamin C: 6mg | Calcium: 342mg | Iron: 5mg

Nutritional values are approximate.

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Burnt Ends

I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat. I could (and did) eat these like popcorn. It was bordering on embarrassing. When you make them you’ll understand what I mean.

Burnt Ends

Meat Candy

I could eat these all day long. As much as I love sliced smoked brisket, or chopped smoked brisket, these little morsels pack more flavor into every bite. And they’re really great served on a hoagie bun with lettuce and tomato as a po boy! And on top of grits???? Amazing!

I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these burnt ends I went with whiskey barrel chunks for a heavier smoke flavor.

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Need to feed a crowd and want to wow them with something totally different? Try my amazing hot dog burnt ends instead.

Burnt Ends
Print Pin
5 from 1 vote

Burnt Ends

I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat.
Course Appetizer
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 10 hours
Total Time 22 hours
Servings 12
Calories 185kcal
Author Mike

Equipment

Ingredients

For the brisket

Texas Crutch sauce

Instructions

For the brisket

  • Rub the rub all over the brisket.
  • Transfer to a resealable container or wrap in foil and refrigerate overnight.
  • Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel’s whiskey barrel chunks. Burnt ends need a little more smoke than say sliced brisket, in my opinion.
  • Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  • Remove the brisket and place it onto a large piece of foil.
  • Combine the crutch sauce ingredients and pour over the brisket.
  • Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  • Remove the brisket from the foil.
  • Cut beef into 3/4″ – 1″ cubes and place into a large disposable pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 more hour.
  • Devour.

Notes

Got leftovers? Just refrigerate and reheat over medium heat when ready to use.

Nutrition

Calories: 185kcal | Carbohydrates: 2g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 377mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg

Nutritional values are approximate.

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Texas Crutch Smoked Brisket

Some folks aren’t fans of the ‘Texas crutch’ method of cooking brisket. Some folks do the crutch with butcher paper. And some crutch with foil. This here is how I smoke my brisket using the Texas crutch, packed with flavor, tender and juicy. I slice it thin then pile it on buns for sandwiches or just eat it right off the plate. And yes, a good amount of it disappears while I’m slicing it.

Texas Crutch Smoked Brisket

Great Brisket Flavor

I do not sauce my Texas crutch smoked brisket before slicing it, but you can if you like. Wait until it’s almost done to sauce it and don’t use too much sauce. You don’t want to hide the fantastic brisket flavor. The rub really adds fantastic flavor to the meat and you don’t want to miss out on that! You can also use my coffee rub for beef, which adds a totally different flavor profile to your brisket.

I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For a heavier smoke flavor I went with whiskey barrel chunks for this brisket.

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On the off-chance I have leftover smoked brisket, it often ends up in chili.

Texas Crutch Smoked Brisket
Print Pin
5 from 1 vote

Texas Crutch Smoked Brisket

Some folks aren’t fans of the ‘Texas crutch’ method of cooking brisket. Some folks do the crutch with butcher paper. Some crutch with foil. This here is how I smoke my brisket using the Texas crutch, packed with flavor, tender and juicy. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 8 hours
Total Time 20 hours
Servings 8
Calories 475kcal
Author Based on a recipe from Grill Girl

Ingredients

Brisket

  • 1 4-5 pound brisket flat

For the rub

Texas Crutch sauce

Instructions

  • Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
  • Combine the rub ingredients and rub all over the brisket.
  • Transfer to a resealable container or wrap in foil and refrigerate overnight.
  • Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel’s whiskey barrel chunks.
  • Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  • Remove the brisket and place it onto a large piece of foil.
  • Combine the crutch sauce ingredients and pour over the brisket.
  • Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  • Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
  • Remove from the smoker and let rest 30 minutes before slicing against the grain.

Notes

Beef can take a stronger wood smoke than say, pork.

Nutrition

Calories: 475kcal | Carbohydrates: 8g | Protein: 60g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 2302mg | Potassium: 1033mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1032IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 6mg

Nutritional values are approximate.

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Grilled Bell Pepper Pizza

My wife and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!

Grilled Bell Pepper Pizza

Low Carb And Still Delicious!

Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us! I don’t have to feel guilty about carbs when I eat too many of these. That’s not to say they’re healthy but they’re good!

I recommend that you use a grill basket when making these ‘pizzas’. 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 don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Also try my sausage-stuffed grilled sweet peppers and my grilled French bread pizzas.

Grilled Bell Pepper Pizza
Print Pin
4 from 1 vote

Grilled Bell Pepper Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Based on a recipe from The Cooking Channel

Ingredients

  • Bell peppers various colors
  • Olive oil
  • Pizza sauce
  • Your favorite toppings black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc
  • Shredded mozzarella cheese

Instructions

  • Fire up your grill for direct cooking over medium-high heat.
  • Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4″ – 1/2″ deep bowl.
  • Remove any seeds.
  • Brush the outsides of the peppers with the oil.
  • Add your favorite toppings up to the top of the pepper ‘bowls’.
  • Add cheese and place onto the grill.
  • Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Notes

Do not overcook the peppers until they become soft. You want them to hold up to the toppings and still have a slight crunch to them.

Nutritional values are approximate.

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