Grill & Smoker Archives - Page 33 of 45

Smoked Potato Chips

I had my Weber Smokey Mountain smoker set up for a cold smoke the other day. I was making a batch of smoked cheeses. Since I already had everything in place, I decided to throw on a bag of cheap, plain potato chips. In a short time I had a batch of fantastic tasting smoked potato chips! How easy is that?

Cold smoking can be a tricky endeavor. The key is to not get above 90 F. Though chips aren’t as picky as cheeses, you still don’t want to cook them over high heat or get too much smoke on them. They can definitely get overpowering.

It’s Actually Very Easy

My cold smoke setup for smoked potato chips is easy. I put 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the chips or cheeses or whatever I am cold smoking. I monitor the temperature in the smoker, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day. I taste as I go, until I get the amount of smoky flavor I want.

You can also cold smoke with a smoke tube.

Pellet Smoker Tube -12″ Stainless Steel Wood Tube…

【UP TO 5+ HOURS BILLOWING SMOKE】Just add your…
【WORKS WITH ALL GRILLS AND SMOKERS】JY COOKMENT…

Serve up even more smoky goodness by making some smoked onion dip. And don’t forget these chips go great with a pulled pork BBQ sandwich.

Print Pin

5 from 1 vote

Smoked Potato Chips

I had my smoker set up for a cold smoke the other day, making a batch of smoked cheeses. Since I already had everything in place, I decided to throw on a bag of cheap, plain potato chips. In a short time I had a batch of fantastic tasting smoked potato chips!

Course Snack

Cuisine American

Keyword potato chips, smoked

Prep Time 15

Cook Time 30

Total Time 45

Servings bag

Calories 1230kcal

Author Mike

Equipment

Disposable Pan

Ingredients

For cold smoking

4 lit charcoal briquettes
1 small chunk apple wood

For the smoked potato chips

1 bag potato chips plain

Instructions

For cold smoking

Place the 4 lit briquettes in the bottom of your smoker.
Add the wood chunk.
Once the wood is smoking, you can add the potato chips.

For the smoked potato chips

Place the chips in an aluminum pan over a cold smoke setup at 90 F.
Smoke 20-30 minutes, gently tossing once or twice, until the desired smoke taste is achieved.

Notes

You can store the chips in an air-tight container until ready to serve.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Homemade Tasso Ham

I love all foods Creole and Cajun. I love making jambalaya, étouffée, gumbo, and dirty rice. To really make authentic, unbelievably tasty dishes I like to add homemade tasso ham. Sometimes it’s hard to find tasso ham here in Indianapolis, so I set out to make my own and I couldn’t be happier with the results.

A Huge Success

Not only tender, spicy and tasty, but incredibly easy to make too, the homemade tasso ham was a success. All you need is a pork butt or shoulder, a few spices, and a smoker.

The process…

Homemade tasso ham takes 3-4 days to age before smoking. I started out with an 8 pound bone-in pork shoulder. Ideally you’ll want a smaller, boneless pork butt, but that day in the market a shoulder was all I could find. Cutting the shoulder into “steaks”, each about 1″ thick, I kept the bone section and smoked it at the same time I smoked the homemade tasso ham. The bone-in section will be great in a pot of beans at a later time.

The meat is generously covered in a cure and placed on a rack in the fridge for 3 hours. It lost a LOT of moisture during this process.

Curing…

Next, I rinsed off the cure and patted the meat dry. Onto a rack and back into the fridge for 3-4 days. The meat will firm up during this time.

Onto the smoker…

The last day, I sprinkled the meat with rub and put it onto a 250 F smoker over hickory for about 3 hours until the internal temperature reached 170 F. I removed it, rested it, and then sliced it thick for later use in jambalaya, beans, etc.

Yummy results

The end result is a spicy, almost-hammy meat that is absolutely fantastic. Although you could eat it by itself, homemade tasso ham is primarily used for flavoring dishes.

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

This homemade tasso ham is fantastic in my crispy shrimp in tasso sauce and spicy corn and tasso casserole.

Also try my smoked shanks and homemade Canadian bacon.

Print Pin

5 from 2 votes

Homemade Tasso

Not only tender, spicy and tasty, but incredibly easy to make too, the homemade tasso ham was a success. All you need is a pork butt or shoulder, a few spices, and a smoker.

Course Main

Cuisine Creole

Keyword homemade, tasso

Prep Time 3 3

Cook Time 2 30

Total Time 3 5 30

Servings pounds

Calories 1617kcal

Author Mike

Ingredients

1 4 pound boneless pork shoulder or butt

For the cure

1 cup kosher salt
⅓ cup brown sugar
2 tablespoons freshly ground black pepper
1 tablespoon paprika
1 teaspoon pink curing salt

For the rub

2 tablespoons cayenne
1 teaspoon ground white pepper
1 teaspoon ground allspice

Instructions

Slice the butt into 1″ thick “steaks”, each about a pound or so
Combine all cure ingredients and rub generously over the pork.
Place onto a wire rack over a baking pan and refrigerate for 3 hours.
Rinse cure off the meat and pat dry.
Return meat to rack in the fridge and let it age for 3 days.
Fire up a smoker for 250 F cooking. Use hickory or a lighter wood for smoking.
Combine the rub ingredients and spread gently over the meat.
Smoke for 2 1/2 – 3 hours or until the meat reaches 170 F internally.
Foil and let rest for 30 minutes before slicing thick.

Notes

Ham can be stored the freezer for later use. For best results, store in vacuum-sealed bags.

Nutrition

Nutritional values are approximate.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Product Size: 1 bag, 1 lb
Cheese, Foie Gras, Truffles, Wagyu Steaks, Baking…

Save

Chimney-Fired Strip Steak

I actually came across the idea of cooking a steak over a charcoal chimney in a recent issue of Cook’s Illustrated magazine. There are variations of the idea of a chimney-fired strip steak on the web, but most of them use a small charcoal grate over a lit chimney of charcoal. This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Grab A Charcoal Chimney And Get To It

I lit up a large Weber charcoal chimney full about 3/4ths of the way with charcoal. I seasoned a boneless strip steak with salt and pepper while I was waiting for the charcoal to get going. You could easily do several steaks while the charcoal is still lit, or do what I did and just use the charcoal in your smoker. It’s a great way to make use of all that great heat while the chimney is getting going.

Skewer The Steaks

I skewered the steak and over the fire it went. It cooked fast, as you would expect. I had a few flare ups, but I dealt with those by temporarily lifting the steak (using a set of long barbecue gloves) away from the flames.

Flip And Rest

I flipped the steak after a few minutes and cooked it until the internal temperature hit about 120 F, and actually a little higher. Then I removed the steak from the skewers and let it rest 10 minutes before slicing. It came out great. Perfect flavor with a bit of char.

Weber 3 Piece Stainless Steel Premium Tool Set…

Includes spatula, fork, and locking tongs
Soft-touch handles offer comfortable, non-slip…

If you want a little kick to your steak, try marinating it first. For more of a kick try my Cajun steak marinade. My favorite side dish for a great steak? My copycat of Outback Steakhouse’s green beans.

Print Pin

5 from 1 vote

Chimney-Fired Strip Steak

This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Course Main

Cuisine American

Keyword grilled, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings steaks

Calories 470kcal

Equipment

Charcoal Chimney

Ingredients

Instructions

Fill a charcoal chimney 3/4ths of the way with charcoal and light.
While you’re waiting for the charcoal to start, remove the steak from the fridge and sprinkle liberally with salt and pepper.
Once the charcoal is fully lit, skewer a steak and place on top of the chimney.
Sear the steak for 3-4 minutes per side, watching for any flare-ups.
Flip the steak and continue cooking until the desired doneness is reached.
Let steak rest for 10 minutes before slicing.

Notes

No steak sauce necessary!

Nutrition

Nutritional values are approximate.

Sale

Weber® 3-Piece BBQ Tool Set, Stainless Steel…

Set of 3 includes Spatula, Locking Tongs, and Cold…
Durable, stainless-steel construction holds up to…

Weber® Grill Grate Scrubber, Grill Cleaning…

Designed for heavy-duty grill cleaning
Contoured handle offers a firm, comfortable grip

Weber® Outdoor Grill Spray Cleaner & Degreaser…

This 16 oz spray bottle of Weber Grill Grate…
Gentle on Your Grates: Grill cleaner spray is…

Mushroom Swiss Melt Hot Dog

A different day, a different dog! This is another great idea from Dougie Dog from Vancouver, Canada. I’ve never been there, but I caught the truck on an episode of Eat Street and instantly knew that I was going to have to make my take on some of their dogs, like this mushroom Swiss melt hot dog.

Hot Dogs Elevated

You can’t go wrong with the combination of grilled, woodsy mushrooms, smoky bacon, Swiss and the kick of Dijon mustard. This mushroom Swiss melt hot dog is a mighty fine dog, easy to make, and definitely different.

I get my hot dog buns from our local bakery, Taylor’s. Their buns blow the store-bought ones away by a country mile. Why make a fru-fru dog and put it on a poo-poo bun? Oh, I might have to trademark that saying…

Luvan Hot Dog Cutter Criss Cross – Hot Dog…

【Slice → Push → Done!】Our no-touch release…
【Grill Like a Pro – 60% More Flavor!】Our…

Also try my New Jersey Italian hot dogs.

Print Pin

4 from 1 vote

Mushroom Swiss Melt Hot Dog

You can’t go wrong with the combination of grilled, woodsy mushrooms, smokey bacon, Swiss and the kick of Dijon mustard. This is a mighty fine dog, easy to make, and definitely different.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1592kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns
8 ounces mushrooms sliced, grilled
4 slices Swiss cheese
4 slices bacon cooked, crumbled
Dijon mustard

Instructions

Grill or cook your dogs.
Warm your buns, if desired.
Place dogs in buns.
Top with mushrooms and cheese.
Put under the oven broiler or back onto the grill long enough to melt the cheese.
Add crumbled bacon and Dijon and serve.

Notes

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

Nutrition

Nutritional values are approximate.

New Star Foodservice Condiment Squeeze Bottle Set…

3-Pack Food-Safe Commercial-Grade Plastic: Made…
Versatile Use for Sauces, Oils, and Condiments…

Smoked Cheeses

I was so happy with how great these smoked cheeses tasted. I mean, they were fantastic. And definitely so much better than any so-called smoked cheese you buy in the store (which are usually flavored with a liquid smoke or chemical and not real wood smoke).

I made one of the best grilled cheese sandwiches I’ve ever had with the smoked sharp cheddar and pepper jack cheeses. I served it with some of my smoked potato chips.

Grilled Smoked Cheese Sandwich with Smoked Chips

The smoked buffalo mozzarella made for the best pizzas I’ve had. It takes pizza to a whole new happy place.

The Keys To Success

Cold smoking can be a tricky endeavor. The key is to not get above 90 F. The cheese can of course melt if you get your temperatures too high. You also want to not over-smoke the cheese as too much smoke flavor can be a bad thing. The first time attempting it you might want to sample one of the cheeses every 5 or so minutes to see how much smoke flavor you have.

My Setup

My cold smoke setup is easy: 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the cheeses or whatever I am cold smoking. I monitor the temperature in the smoker closely, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day.

You can also use a smoke tube for this process.

Pellet Smoker Tube -12″ Stainless Steel Wood Tube…

【UP TO 5+ HOURS BILLOWING SMOKE】Just add your…
【WORKS WITH ALL GRILLS AND SMOKERS】JY COOKMENT…

Also try smoking Velveeta. It’s seriously crazy good stuff.

Print Pin

5 from 1 vote

Smoked Cheeses

I was so happy with how great these smoked cheeses tasted. I mean, they were fantastic. And definitely so much better than any so-called smoked cheese you buy in the store.

Course Side

Cuisine American

Keyword cheese, smoked

Prep Time 15

Cook Time 20

Total Time 35

Servings blocks

Calories 4kcal

Author Mike

Ingredients

For cold smoking

4 lit charcoal briquettes
1 small chunk apple wood

For the smoked cheeses

4 blocks cheese use your favorites. I used Tillamook sharp cheddar, Tillamook pepper jack, and a log of fresh buffalo mozzarella.

Instructions

For cold smoking

Place the 4 lit briquettes in the bottom of your smoker.
Add the wood chunk.
Once the wood is smoking, you can add the cheeses.

For the smoked cheeses

Place the cheeses onto a disposable grill topper or in a vegetable or fish basket.
Smoke 15 or so minutes until the desired smokiness is achieved. For us, 20 minutes was just perfect. Sample as you cook to find the amount of smoke you prefer.

Notes

For more pronounced flavor, wrap the cheese tightly and refrigerate for at least 20 days before serving.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Deluxe Smoked Habanero Meatloaf

This deluxe smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Perfect For Sandwiches Too!

The leftover deluxe smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

You can make this dish in the oven and still have a fantastic dish, too.

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 meatloaf.

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

If you prefer a more savory meatloaf try my smoked Italian meatloaf. It’s a bit more work, but worth it.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

Print Pin

5 from 1 vote

Deluxe Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.

Course Main

Cuisine American

Keyword meatloaf, smoked, spicy

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 445kcal

Author Mike

Equipment

Ingredients

1 medium sweet onion chopped
2 ribs celery chopped
1 green bell pepper chopped
1 pound ground beef
1 pound ground pork
1 large egg
½ tablespoon milk
1 cup plain bread crumbs Italian-seasoned bread crumbs work just as well
2 tablespoons Montreal steak seasoning I used our homemade mix
1 cup your favorite BBQ sauce
½ cup habanero salsa
1 tablespoon Worcestershire sauce

Instructions

For the smoker

Fire up your smoker for cooking at 225 – 250 F with a light wood, such as apple.

For the oven

Preheat oven to 450 F.

Assembly

Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
Place beef and pork into a large bowl. Add onion mixture.
Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
Spray a 9×13 aluminum (or glass if using the oven) pan with non-stick spray.
Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
Let meatloaf rest for 10 minutes and then slice into thick pieces.

Notes

Also great served on toasted Texas toast as sandwiches!

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Smoked Chuck Roast

I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker (mine’s a Weber) we go!

I chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce, toss onto a bun and lunch is served!

A Great Substitute For Brisket

I was really happy with my results. I got brisket-like flavor and texture for a lot less money. That’s a big win for me!

For a spicier chuck roast, try my barbacoa-style smoked chuck roast. You’ll find it hard to believe you’re eating chuck roast! For the real thing, brisket, you have to try my best smoked beef brisket.

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

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 pecan wood for this roast.

Print Pin

5 from 1 vote

Smoked Chuck Roast

Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go!

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 274kcal

Author Based on a recipe from the BBQ Pit Boys

Equipment

Saucepan

Ingredients

Instructions

Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used pecan).
Warm the broth in a sauce pan. Whisk in the desired amount of garlic powder.
Inject half of the broth mixture into the chuck. Don’t be shy.
Lightly sprinkle all sides of the beef with the rub.
Put onto the smoker and smoke for 1 hour or until the internal temperature reaches 145 F.
Transfer the beef to a double-thick large piece of aluminum foil.
Fold up the sides and pour in the remaining broth mixture.
Seal and put back onto the smoker until the internal temperature reaches 200 F.
Carefully (don’t spill any juices!) remove the beef from the smoker and let rest 20 minutes.
Chop, shred, or slice the beef as desired.

Notes

Great on sandwiches and nachos, and tacos!

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Cedar-Plank Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar-plank Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side dish you can possibly imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick. My goodness were these ever amazing!

The Perfect Side Dish

I served these cedar-plank Cajun mashed potatoes alongside a delicious prime rib. I cooked it on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cedar Grilling Planks – 12 Pack – Made In USA

Textured Grilling Planks for More Smoke and More…
5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!

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, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits, meatloaf and spicy grilled shrimp.

Print Pin

5 from 1 vote

Cedar-Plank Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar-plank Cajun mashed potatoes.

Course Side

Cuisine American

Keyword Cajun, cedar plank, mashed potatoes

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 472kcal

Author Based on a recipe from the Kitchen Window

Equipment

Ingredients

For the mashed potatoes

3 pounds Russet potatoes peeled, quartered
¼ cup heavy cream
½ cup unsalted butter softened
2 cups pepper jack cheese shredded
Kosher salt to taste
2 teaspoons ground black pepper
1 teaspoon Cajun seasoning

For the Cajun butter

¼ pound unsalted butter softened
1 teaspoon Cajun seasoning
1 ¾ teaspoons hot sauce

Instructions

For the mashed potatoes

Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
Place potatoes into a resealable container in the fridge for 1 hour to set.
Meanwhile, soak a cedar plank in water.
Fire up your smoker for indirect cooking.
When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
Serve hot.

For the Cajun butter

Combine all ingredients.

Notes

Substitute Monterey jack cheese for a low-heat version.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack – Made In USA

Textured Grilling Planks for More Smoke and More…
5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!

Homemade Canadian Bacon

I was so happy with just how great this homemade Canadian bacon turned out. The flavor is fantastic and the meat is just the right amount of tenderness. Now, I just need to do a better job trimming the pork loin before I start! Despite my lack of butchering skills, I’d make this again and again.

Wonderful Canadian Bacon

I loved this. I use it on my copycat Tiny Tim’s subs (creamy Italian dressing, pepperoni, Canadian bacon, Swiss, mozzarella, lettuce).

Canadian bacon on pizzas with a little pineapple is another favorite of mine. A slight variation on the traditional Hawaiian pizza. And of course this homemade Canadian bacon would be fantastic in an omelet or frittata.

Why?

I didn’t really ask myself ‘why?’ when I set out to make this. Yeah, I could’ve picked up some Canadian bacon at my grocery store. It comes in little packages. It’s sliced thin. So I am kind of ‘locked in’ as to what I can use it for. Can’t really cut into to chunks like I like for a pizza. Or for one of my favorite sandwiches of all time, a copycat of the sub from Tiny Tim’s in Fayetteville, Arkansas.

Plus there’s the adventure of making something new at home. The challenges. The nuances. The learning for the next time. That’s one of the greatest things about cooking. You can pretty much take just about anything and put your stamp on it. If you want to. You don’t have to. And that can be great too. In the end I really enjoyed this, from the very beginning planning phase to taking that last bite.

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. This time I used apple.

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

Also try my homemade tasso.

Print Pin

5 from 1 vote

Homemade Canadian Bacon

I was so happy with just how great this homemade Canadian bacon turned out. The flavor is fantastic and the meat is just the right amount of tenderness.

Course Main

Cuisine American

Keyword bacon, homemade

Prep Time 3 30

Cook Time 2

Total Time 3 2 30

Servings pounds

Calories 1791kcal

Author From The Meatwave

Equipment

Wood Chunks cherry, apple, etc
Stock Pot

Ingredients

Water
1 cup kosher salt
1 cup maple syrup I used Grade A but Grade B is ok also
⅓ cup brown sugar packed
2 teaspoons pink curing salt
4 bay leaves
3 cloves garlic smashed
1 tablespoon peppercorns
4 pound boneless pork loin excess fat and silver skin removed

Instructions

Combine 1 quart of water, the salt, syrup, brown sugar, curing salt, bay leaves, garlic and peppercorns in a large pot.
Bring to a boil, whisking to dissolve.
Boil for 1 minute then remove from heat.
Add 3 quarts of cold water.
Transfer the cool brine (if it is not cool, refrigerate for 30 minutes or so until it is) to a large sealable container.
Add the pork (It should be fully submerged) and seal.
Place in refrigerator for 3-5 days.
Fire up your smoker to cook at 225 F.
Add some light wood.
Meanwhile, remove the pork from the brine and rinse well.
Smoke pork over indirect heat for 2-3 hours until the meat reaches 140 F.
Let pork rest for 30 minutes before slicing.

Notes

Go light on the smoke. It should not overpower the meat.

Nutrition

Nutritional values are approximate.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Product Size: 1 bag, 1 lb
Cheese, Foie Gras, Truffles, Wagyu Steaks, Baking…

Garlic Shrimp Packets

These garlic shrimp packets are the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick. You really cannot find an easier way to make a big batch of super-tasty shrimp in no time at all. And cleanup could not get easier! Just toss your shells and tails into the foil, wad it up, and into the trash bin it goes! Done!

I made extra shrimp and had them the next day as shrimp cocktail. Fantastic! I could’ve eaten them all day long. The shrimp are packed with flavor, making them the idea appetizers too!

The Best Soppin’

You gotta serve these with bread. You can’t let those juices go to waste. Nothing escaped the packets so there’s nothing but great flavors at the bottom. That means sopping. The perfect bread for sopping up the delicious yum-yum juice that pools at the bottom of the garlic shrimp packets is our favorite gotta-have-it garlic bread.

Weber 3 Piece Stainless Steel Premium Tool Set…

Includes spatula, fork, and locking tongs
Soft-touch handles offer comfortable, non-slip…

Also try my grilled hobo packets. They’re full all sorts of yummy things.

Print Pin

4 from 1 vote

Garlic Shrimp Packets

These garlic shrimp packets is the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick.

Course Main

Cuisine American

Keyword garlic, packets, shrimp

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 460kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

½ stick unsalted butter softened
1 cup parsley chopped
2 cloves garlic chopped
1 lemon juiced (plus additional lemon wedges for serving, if desired)
Pinch red pepper flakes
kosher salt to taste
freshly ground black pepper to taste
1 pound shrimp large unpeeled

Instructions

In a large bowl combine the butter, parsley, garlic, lemon juice, red pepper and salt and pepper.
Add shrimp and toss well.
Divide shrimp mixture between two foil packets.
Fold over and close.
Place over direct heat on a lit grill and cook for 8 minutes.
Serve with lemon wedges on the side.

Notes

Also great dipped in cocktail sauce.

Nutrition

Nutritional values are approximate.

Sale

Weber® 3-Piece BBQ Tool Set, Stainless Steel…

Set of 3 includes Spatula, Locking Tongs, and Cold…
Durable, stainless-steel construction holds up to…

Weber® Grill Grate Scrubber, Grill Cleaning…

Designed for heavy-duty grill cleaning
Contoured handle offers a firm, comfortable grip

Weber® Outdoor Grill Spray Cleaner & Degreaser…

This 16 oz spray bottle of Weber Grill Grate…
Gentle on Your Grates: Grill cleaner spray is…