Grill & Smoker Archives - Page 26 of 45

Dallas Burgers

My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).

Cheese On The Bottom?

Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me.
I used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.

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 Oklahoma fried onion burgers.

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5 from 1 vote

Dallas Burgers

My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good.

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 572kcal

Author Based on a recipe from Real Mom Kitchen

Equipment

Charcoal Grill

Ingredients

2 pounds ground beef formed into 6-8 patties
garlic salt
ground black pepper
8 hamburger buns
8 slices extra sharp cheddar cheese
your favorite BBQ sauce
1 pound coleslaw prepared, you may have a bit leftover to serve on the side
16 slices dill pickle chips
potato chips

Instructions

Fire up your grill.
Season beef patties with garlic salt and black pepper.
Cook burgers as desired and toast the buns if you wish.
Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you’re certainly welcome to put the cheese on top!).
Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
Serve with lots of paper towels.
Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
Grill the patties until fully cooked.
Add the slices of cheese to the patties and allow to melt.
Remove patties from the grill.
Assemble burgers on the buns and top with the remaining ingredients.

Notes

Serve with a whole lot of napkins!

Nutrition

Nutritional values are approximate.

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Smoked Glazed Salami

I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.

Pass The Crackers

These sliced smoked glazed salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.

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Also try my salami chips with white bean dip.

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5 from 1 vote

Smoked Glazed Salami

These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.

Course Appetizer

Cuisine American

Keyword salami, smoked

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 386kcal

Author Mike

Ingredients

2 pounds salami whole, not sliced
¼ cup apricot preserves
2 tablespoons Dijon mustard

Instructions

Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
Smoke the salami for 1 hour.
Combine the apricot preserves and Dijon and brush half over the tops of the salami.
Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
Remove from the smoker.
Serve as is, with a knife for slicing, as a great topping for crackers.

Notes

I also sliced the salami and served it on sandwiches.

Nutrition

Nutritional values are approximate.

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Smoked Scotch Eggs

Smoked Scotch eggs have been on my bucket list for a while. I finally had a little room on my Weber smoker so I jumped at the opportunity. As easy as they are to make, Scotch eggs are really amazing. It’s like breakfast in a bite. Perfectly hard-boiled eggs, smoked breakfast sausage, and a bit of BBQ sauce for dipping. They look great and they taste great. Awesome appetizers for your next cookout.

Want Some Heat? You Got It.

If you want a bit of kick to your smoked Scotch eggs add a bit of cayenne pepper or your favorite spicy rub to the bread crumbs. Not a lot, just enough to bring a little spiciness.

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 smoked these eggs using apple wood chunks.

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Also try my Dragon eggs and ‘normal’ smoked eggs. My pig shots are great too!

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5 from 1 vote

Smoked Scotch Eggs

Smoked Scotch eggs have been on my bucket list for a while. I finally had a little room on my smoker so I jumped at the opportunity. As easy as they are to make, Scotch eggs are really amazing.

Course Appetizer

Cuisine American

Keyword eggs, sausage, smoked

Prep Time 15

Cook Time 2 45

Total Time 3

Servings eggs

Calories 451kcal

Author Mike

Equipment

Ingredients

14 eggs divided
2 pounds breakfast sausage bulk, not the links
2 teaspoons dried minced onion
kosher salt
ground black pepper
3 cups breadcrumbs
1 cup all-purpose flour
your favorite BBQ sauce warmed, for serving

Instructions

Fire up your smoker for cooking at 225 F.
Hard-boil 12 of the eggs and remove the shells.
Combine the sausage and minced onion. Season with salt and pepper. Divide the mixture into 12 equally-sized balls and flatten.
Place an egg in the middle of each flattened sausage patty and wrap the meat around the egg. The egg should be completely covered by the sausage.
Place the flour in a shallow bowl.
Beat the remaining 2 eggs in another shallow bowl.
Place breadcrumbs into another shallow bowl.
Roll sausage-covered eggs in the flour. Shake off excess.
Roll sausage-covered eggs in the egg. Shake off excess.
Roll sausage-covered eggs in the breadcrumbs. Shake off excess.
Smoke for 2 1/2 hours
Slice eggs lengthwise and serve with warmed BBQ sauce for dunking.

Notes

Best when served immediately.

Nutrition

Nutritional values are approximate.

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Cedar-Plank Shrimp and Grits

My wife and I both agreed that these cedar-plank shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess. Any one of the star components would be absolutely fantastic on its own, but together, they made for the perfect dinner.

Oh So Good. And Different.

The shrimp do not take long to cook on the cedar plank, so keep an eye on them and don’t over cook them. If you don’t have a cedar plank you can cook the shrimp directly on the grill, or skewer them first.

I can’t recommend the grits and sauce enough, though I’d eat the shrimp off the grill by themselves any day of the week.

Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

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Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp with pesto and spicy grilled shrimp.

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5 from 1 vote

Cedar-Plank Shrimp and Grits

These cedar-plank shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess.

Course Appetizer, Appetizer or Main

Cuisine American

Keyword cedar plank, grits, shrimp

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 828kcal

Author Mike

Equipment

Ingredients

For the shrimp

4 tablespoons unsalted butter
2 teaspoons Creole seasoning
2 tablespoons your favorite BBQ sauce
1 pound shrimp large, peeled and deveined

For the grits

2 cups chicken broth
2 tablespoons unsalted butter
1 cup grits quick-cooking
1 tablespoon tomato paste
¾ cup heavy cream
3 ½ ounces extra sharp cheddar cheese shredded

For the sauce

4 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 clove garlic mined
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce

Instructions

For the shrimp

Soak plank in water for at least an hour.
Melt the butter in a small saucepan.
Stir in the Creole seasoning and BBQ sauce.
Remove from heat and let cool slightly.
Add the shrimp and toss to coat.
Cover and refrigerate for 30 minutes.
Fire up your grill for direct and indirect cooking.
Place the plank over direct heat until it starts to smoke and char. Remove to indirect heat.
Remove the shrimp from the container. Shake off any excess marinade and add to the plank.
Cook until the shrimp are pink and done, 10-15 minutes.

For the grits

Bring the broth and butter to a boil in a medium saucepan.
Slowly whisk in the grits.
Cook for 5 minutes, whisking constantly.
Stir in the tomato paste, heavy cream, and the cheese.
Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
Remove from heat.

For the sauce

Melt butter in a large skillet.
Add the garlic and saute for 30 seconds.
Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.

Serving

Serve the shrimp over the grits with plenty of sauce.

Notes

The shrimp are great by themselves served with cocktail sauce!

Nutrition

Nutritional values are approximate.

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Molasses Chili Steak Marinade

I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. You get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.

Sear It Fast

Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.

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For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.

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5 from 1 vote

Molasses Chili Steak Marinade

Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that.

Course Marinade

Cuisine American

Keyword marinade, spicy, steak, sweet

Prep Time 5

Total Time 5

Servings

Calories 273kcal

Author Based on a recipe from Cooking Canuck

Equipment

Ingredients

¼ cup brown sugar
¼ cup molasses
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon chili powder
¼ teaspoon ground black pepper
2 1 pound steaks

Instructions

Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
Cook as you normally would.

Notes

Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.

Nutrition

Nutritional values are approximate.

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Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. I love crab. And they’re too expensive and good to go goofing them up doing silly stuff. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. A hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. The liquid for basting the legs as they cook is also great as a dipping sauce. Packed with flavor, you could just drink it right out of the bowl.

These are the tasty crab legs of my dreams. I could sit down with a big huge pile of these, a few cold beers and have one great afternoon of it. No TV. No music. Just a man and his crab legs.

These also remind me of the great crab legs of my younger years. I lived near a crab shack in Virginia at the time. You could order a bucket of crab legs, a bucket of beer and sit down at a long table with a bunch of people you didn’t know and before long, you were family. The table was covered in newspapers. The TVs were blurry. But life was good.

Fast. And Delicious.

The grilled Old Bay crab legs are cooked over indirect heat, around 350 F. I used my Weber Performer charcoal grill. You don’t want to overcook them, so keep an eye on them. I rotated the pan after 10 minutes to make sure the legs got cooked evenly. And don’t forget to baste them. Not only will the legs taste better but the butter sauce will absorb more of that great crab flavor too.

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Also try my drunken steamed crab legs and my Old Bay peel’n eat shrimp!

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3 from 2 votes

Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. I hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter.

Course Main

Cuisine American

Keyword crab legs, grilled, Old Bay

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 499kcal

Author Based on a recipe from Traeger Grills

Equipment

Disposable Pan

Ingredients

3 pounds crab legs
1 cup unsalted butter
2 cloves garlic minced
1 lemon juiced
1 tablespoon Old Bay Seasoning
1 lemon quartered

Instructions

Fire up your grill for indirect cooking at 350 F.
Place crab legs in a disposable aluminum pan. If the legs are too long you may have to cut them at the joints to make them fit.
Melt the butter.
Add the garlic.
Stir in the lemon juice and cook for 5 minutes.
Pour mixture over the crab legs.
Sprinkle with the Old Bay and toss to coat.
Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.

Notes

You can crack the legs before cooking. The cracks allow more of the smoke and seasoning to soak in.

Nutrition

Nutritional values are approximate.

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Cured Smoked Pork Chops

I smoked a few traditional pork chops the other day. I decided to also cure a few chops and see how the two versions stack up against each other. And the verdict? Smoked pork chops, done in any way, are fantastically great! Cured smoked pork chops have a slightly hammier taste than do the traditional chops I made, thanks to an overnight cure. I brushed a bit of warm honey over them just before serving to add a bit of sweetness.

Easy, Tender, Moist and Delicious!

I was so very pleased with how great these cured smoked pork chops were. They’re very easy to make, for starters. And they are moist and tender with just a hint of smoke. They were perfect and I cannot wait to make them again!

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 wood chunks to smoke these chops.

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Also try my traditional smoked pork chops.

Print Pin

5 from 1 vote

Cured Smoked Pork Chops

Course Main

Cuisine American

Keyword pork chops, smoked

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 527kcal

Author Based on a recipe from Weber Grill Cover

Equipment

Smoker

Ingredients

2 pork chops thick or thin, bone-in
2 teaspoons Morton Tender Quick
Kosher salt
ground black pepper
2 tablespoons Your favorite preserves

Instructions

Rub each side of the chops with 1/2 (chops less than 1″ in thickness) – 1 teaspoon (chops greater than 1″ in thickness) of the Tender Quick and refrigerate overnight.
The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
Rinse the pork chops well and pat dry with paper towels.
Season both sides of the chops with salt and pepper.
Smoke until the chops reach 130 F.
Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
Continue smoking until the chops reach 145 F, brushing with the preserves every 10-15 minutes.
Let rest 10 minutes before serving.

Notes

Note that cook times will vary depending on the thickness of the chops. Mine were about 1″ thick and took less time than stated below. If you use thin chops you’ll want to start checking them after 15 minutes.

You can use any preserves you like, but apple and peach are great. You can also substitute honey!

Nutrition

Nutritional values are approximate.

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Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.

The Sauce Is Important

You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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You can also just smoke a chuck roast as you would any other large piece of meat. Like pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

Print Pin

5 from 1 vote

Poor Man’s Burnt Ends

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 204kcal

Equipment

Disposable Pan

Ingredients

Instructions

FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
Season the chuck on all sides with the rub and place onto the smoker.
Smoke until the internal temperature reaches 185 F.
Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
Remove the chuck roast from the foil and transfer to a cutting board.
Cut into 3/4″ cubes and place into a disposable aluminum 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 1/2 more hours.
Devour.

Notes

These are also great on a hoagie or sub roll served as sandwiches!

Nutrition

Nutritional values are approximate.

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Smoked Olives

I had my Weber smoker fired up the other day, making a nice batch of smoked pork chops. There was a little extra room on the top rack. Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

So Simple Yet So Good

Smoked olives have just a small kick to them thanks to the red pepper flakes. You don’t have to worry about them being too hot for you even if you aren’t as big a fan of spicy as we are.

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 wood chunks to smoke these olives.

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For another great snack idea, try my smoked Chex Mix. Or skip the smoking and make some spicy roasted olives instead!

Print Pin

5 from 1 vote

Smoked Olives

Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

Course Appetizer

Cuisine American

Keyword olives, smoked

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 281kcal

Author Based on a recipe from Steven Raichlen

Equipment

Shallow Disposable Aluminum Pans

Ingredients

3 cups pimento-stuffed green olives drained
2 cloves garlic minced
dried red pepper flake to taste (optional)
2 tablespoons extra virgin olive oil

Instructions

Fire up your smoker for smoking 225 – 275 F. Use a mellow wood such as apple.
Place the olives in a shallow aluminum pan.
Combine the garlic, pepper flake, and oil and pour over the olives.
Smoke for 45 minutes.
Remove and let cool before serving.

Notes

Serve chilled or at room temperature.

Nutrition

Nutritional values are approximate.

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Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas. These little morsels are devilishly dangerously good.

Addicting Potato Bites

The bacon wrapped around the grilled volcano potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.

Grab A Few For Yourself

I refer to these as ‘cook’s treats’. A cook’s treat is something you make that the cook gets to sample first. And in this case by ‘sample’ I mean a whole bunch of. Make extra because they won’t all make it to the table!

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 chorizo potato skins.

Print Pin

4 from 1 vote

Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate

Course Side

Cuisine American

Keyword grilled, potatoes

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 451kcal

Author Based on a recipe from Bacon, Butter, Cheese & Garlic

Ingredients

For the potatoes

6 medium red potatoes rinsed
Olive oil
Kosher salt
ground black pepper
6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
2 slices bacon cooked, crumbled
1-2 jalapenos seeded, diced
¾ cup extra sharp cheddar cheese shredded
1/2-1 cup your favorite BBQ sauce
1 green onion sliced, for garnish

For the sour cream topping

1 cup sour cream
Hot sauce to taste
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt
ground black pepper

Instructions

Preheat your oven to 400 degrees.
Brush the potatoes with olive oil and season with salt and pepper.
Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
Bake for 15-20 minutes or until just tender.
Remove and let cool.
Meanwhile, combine the sauce ingredients and mix well.
Cut just a bit off each end of the potatoes so that they stand up straight on one end.
Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4″ or so of the potato ‘walls’.
Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
Fire up your grill for indirect cooking, 350-400 F.
Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
Serve garnished with the sour cream topping and green onions.

Notes

Substitute minced jalapeno for the green onions for a little kick.

Nutrition

Nutritional values are approximate.

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