Category: From the Grill & Smoker

Smoked Turkey Legs

The first time I picked up a smoked turkey leg was at a Renaissance Faire outside of Baltimore, Maryland. The turkey had these great ham-like texture and flavor that I could not get enough of. And I thought it was cool to walk around with a huge turkey leg like a good heathen might do. At every Renaissance Faire I’ve ever been to, the smoked turkey leg booth is always the first place I stop.

Smoked Turkey Legs

Making smoked turkey legs at home is easy. I found fresh legs in the poultry section of our grocery store, but you might have to look into the frozen section if you can’t find them fresh. I found super duper big turkey legs, and I found more manageable ones (which is what I went with). Either will do just fine, just keep in mind that the really big ones take more space on your smoker.

I made my legs with the skin on. I think it keeps the legs a bit more moist during the smoking process. The skin does not get super crispy (you’re not smoking them at a high temperature) so feel to remove it before or even after cooking if you wish.

I used my Weber Smokey Mountain smoker for these legs.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Any leftover turkey leg meat I had went into a delicious smoked turkey noodle soup. Yum!

You can also use turkey wings or legs to make smoked turkey broth, which makes for the world’s tastiest gravy!

Smoked Turkey Legs
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4 from 1 vote

Smoked Turkey Legs

The first time I picked up a smoked turkey leg was at a Renaissance Faire outside of Baltimore, Maryland. The turkey had these great ham-like texture and flavor that I could not get enough of.
Course Main
Cuisine American
Keyword smoked, turkey
Prep Time 1 day
Cook Time 5 hours
Servings 6 legs
Calories 1046kcal
Author Inspired by Traeger Grills

Ingredients

Instructions

  • Place 1 gallon of water into a large stockpot over high heat. Add the rub, curing salt, sugar, peppercorns, bay leaves and liquid smoke. Bring to a boil and stir to dissolve the salt. Remove from heat and let cool to room temperature.
  • Add the remaining water and the ice. Add the turkey legs. If the legs are not submerged cover them with a heavy plate or pot lid to keep them under the water. Transfer to the fridge overnight.
  • Remove the pot from the fridge and drain. Rinse the turkey legs with cold water, removing any pieces of peppercorns or other spices that may be stuck. Pat dry.
  • Fire up your smoker for 250 F. I used hickory but you can use whatever your favorite wood is.
  • Add legs to the smoker and smoke for 4-5 hours or until the meat reaches 165 F as measured in the thickest parts of the legs.
  • Remove and serve.

Nutrition

Calories: 1046kcal | Carbohydrates: 18g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 481mg | Sodium: 561mg | Potassium: 1876mg | Fiber: 1g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 12mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Fiery Mushroom Burgers

“Absolutely fantastic”. We both agree, these fiery mushroom burgers were absolutely fantastic. The flavor of the mushrooms is so savory, deep, fantastic…. all with just the right amount of spiciness. Originally, the recipe for the mushrooms (from a 2021 issue of Louisiana Kitchen and Culture magazine, a long-time favorite of mine) was meant as a topping for steak. But I immediately thought of it on burgers. And they definitely did not disappoint.

Fiery Mushroom Burgers

This recipe is one of those that goes into my ‘go-to’ folder of keepers. Destined to be made again and again. To be truthful, this blog is my recipe ‘box’. I got tired of searching all over the house or thru my emails for my favorite things to make. Now I just post them here!

These fiery mushroom burgers hit the spot. I don’t ever see myself even tweaking the recipe, changing this or that. Nope. This is it right here. And any time I need mushrooms (and boy would these be great on Salisbury steak), I’m making these.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my blue cheese burgers with caramelized onions and my classic brat burgers.

Fiery Mushroom Burgers
Print Pin
5 from 1 vote

Fiery Mushroom Burgers

This recipe is one of those that goes into my 'go-to' folder of keepers. Destined to be made again and again.
Course Main
Cuisine American
Keyword burgers, mushroom, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 486kcal
Author Inspired by a recipe in Louisiana Kitchen & Culture

Ingredients

For the fiery mushrooms

  • ½ tablespoon lemon juice
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • ½ tablespoon brown sugar
  • 1 small jalapeno stemmed, sliced thin
  • 1 ½ tablespoons unsalted butter
  • 1 pound fresh mushrooms sliced thin. Any mushroom will do, I prefer mini portabellas
  • ½ tablespoon garlic minced

For the burgers

Instructions

For the fiery mushrooms

  • In a small bowl whisk together the lemon juice, fish sauce, soy sauce and brown sugar until the brown sugar has dissolved.
  • Stir in the jalapeno slices.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the sliced mushrooms. Saute 8-10 minutes or until they have released their liquid.
  • Increase the heat to high. Stir in the garlic and cook, stirring often, until the mushrooms turn golden brown, 5-7 minutes.
  • increate heat to high, add garlic and cook stirring, until mushrooms golden brown 5-7 more

For the burgers

  • Season the burger patties with salt and pepper and cook as desired.
  • Top with Swiss cheese.
  • Toast the buns as desired.
  • Place cooked patties on the buns. Top with plenty of fiery mushrooms and serve.

Nutrition

Calories: 486kcal | Carbohydrates: 28g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 754mg | Fiber: 2g | Sugar: 7g | Vitamin A: 311IU | Vitamin C: 8mg | Calcium: 226mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Weber Original Burger Press, Black
Weber Original Burger Press, Black
Grillaholics Stuffed Burger Press and Recipe eBook - Extended Warranty - Hamburger Patty Maker for Grilling - BBQ Grill Accessories
Grillaholics Stuffed Burger Press and Recipe eBook – Extended Warranty – Hamburger Patty Maker for Grilling – BBQ Grill Accessories

Peel and Eat Grilled Shrimp

Talk about just up-and-disappearing, these peel and eat grilled shrimp were so dang good they didn’t stick around long enough to even cool off. The spice mixture that coats the shrimp is spot-on, with hints of sweetness and a warm earthiness. Seems odd, perhaps, but they were fantastic. So fantastic that I made them two nights in a row.

Peel and Eat Grilled Shrimp

My motto has always been: The messier the dish, the tastier it is. Well, maybe that’s part of why I loved these peel and eat grill shrimp so much. They are messy. Very messy. I tried them once with shell-on (but deveined) shrimp and once using peeled (but still tail-on) shrimp. Both were fantastic, but I preferred the shell-on shrimp (I bought mine online from Shrimp to Shore). They’re messier. You get to peel them. And you get to lick your fingers even more it seems.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Also try my marinated grilled shrimp.

Peel and Eat Grilled Shrimp
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4 from 1 vote

Peel and Eat Grilled Shrimp

My motto has always been: The messier the dish, the tastier it is. Well, maybe that's part of why I loved these peel and eat grill shrimp so much.
Course Appetizer or Main
Cuisine American
Keyword shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 247kcal

Ingredients

Instructions

  • Fire up your grill for high-heat direct cooking. You can use skewers, a grill pan, griddle or cook the shrimp directly on the grates. Alternatively, you can cook the shrimp in a large skillet on the stove top over medium-high heat.
  • Whisk together the paprika, chili powder, brown sugar, cumin, garlic, vegetable oil, salt and pepper in a large bowl.
  • Add the shrimp and use spatula to turn and coat well. I actually prefer to use my hands to make sure that the shrimp get fully coated, but the paprika does make your fingers turn red. It just dawned on my that food-safe gloves would've been a smart idea!
  • Transfer the shrimp to the grill. Skewer first if using skewers. Make sure that the shrimp lay flat on the grill and do not overlap. If cooking indoors, add a splash of oil to the skillet before adding the shrimp, also keeping them in one layer. You might have to cook them in batches so they don't overlap.
  • Cook for 2 minutes per side, flipping once.
  • Transfer shrimp to a serving platter or bowl and toss with the green onion before serving.

Nutrition

Calories: 247kcal | Carbohydrates: 8g | Protein: 32g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 381mg | Sodium: 1998mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1079IU | Vitamin C: 17mg | Calcium: 251mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Mini Lasagna using a Gas Grill

I’ve been addicted to my mom’s lasagna ever since I was knee-high to a grasshopper. My wife and I make my mom’s recipe often, though I admit we have changed it a bit over the years. And we sometimes even change up how we cook it. Usually, it’s baked in the oven. This time, we made two-person mini serving-sized portions and cooked them using a gas grill. Not only does cooking outside keep from heating up the house on a hot day, it also adds a little different flavor to these mini lasagna using a gas grill.

Mini Lasagna using a Gas Grill

Nothing beats bubbly hot mini lasagna right off a gas grill. The disposable meatloaf pans are perfect for leftovers, if you have any. Just cover in foil and place in the fridge for later, or freeze for the future. You can reheat the lasagna on the gas grill too. Just toss them on the grill (defrost first if frozen) and heat for about 20 minutes. I sometimes add just a little water around the edges of the pan just before reheating.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

These disposable mini meatloaf pans are great for cooking and cleanup!

MontoPack Aluminum Disposable Loaf Pans | Deep Standard Size 6" x 3.5" Extra Thick Foil Bread Containers for Baking, Food Storage & Takeout | Eco-Friendly & Recyclable | Bulk 50-Pack 2 Pound Trays
MontoPack Aluminum Disposable Loaf Pans | Deep Standard Size 6″ x 3.5″ Extra Thick Foil Bread Containers for Baking, Food Storage & Takeout | Eco-Friendly & Recyclable | Bulk 50-Pack 2 Pound Trays

You can also make fantastic deep-dish pizza on a gas grill.

Mini Lasagna using a Gas Grill
Print Pin
5 from 1 vote

Mini Lasagna using a Gas Grill

The disposable meatloaf pans are perfect for leftovers, if you have any
Course Main
Cuisine Italian
Keyword gas grill, lasagna
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 8
Calories 887kcal

Equipment

Ingredients

For the meat

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large white onion diced
  • 2-4 cloves garlic minced

For the sauce

For the lasagna

  • 1 package lasagna noodles
  • 16 ounces ricotta cheese
  • ½ cup Parmesan grated
  • 1 pound fresh buffalo mozzarella torn into chunks, or use shredded

Instructions

For the meat sauce

  • Crumble the meats into a large pot or Dutch oven and brown over medium high heat. Drain fat if desired.
  • Add the onion and cook until softened.
  • Add the garlic and cook another minute.
  • Add in all of the sauce ingredients.
  • Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
  • Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.

For the lasagna

  • Cook noodles per package instructions. Drain well.
  • Cut 1" off of each noodle end then cut each in half in the middle.
  • First, spread a little sauce out on the bottom of each pan.
  • Then, layer the ingredients in the following order. Try to divide the ingredients evenly between each layer, but you don't have to be picky about it.
  • Noodle halve
  • Sauce
  • Ricotta
  • Mozzarella
  • Parmesan
  • Repeat for 3 total layers.
  • Fire up your gas grill for indirect cooking at 350 F.
  • Place loaf pans onto your grill over indirect heat. Close the lid and cook 30 minutes or until the cheese is hot and bubbly.
  • Let rest 15 minutes before serving.

Nutrition

Calories: 887kcal | Carbohydrates: 55g | Protein: 48g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1422mg | Potassium: 969mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1262IU | Vitamin C: 11mg | Calcium: 530mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Blue Cheese Burgers with Caramelized Onions

My goodness, these blue cheese burgers with caramelized onions were good. Not sorta good, but close-your-eyes-when-you-take-a-bite good. Blue cheese and onions are the perfect match. Put them on perfectly cooked burgers and you’ve got a real winner. You can make the burgers really any way you like, but for me my go-to method is on a outdoor griddle. I like my patties thin, with a bit of a crunchy edge to them, so I end up smashing them before they really get cooking.

Blue Cheese Burgers with Caramelized Onions

Sometimes blue cheese makes my wife go ‘ewww’. Not the case with these blue cheese burgers with caramelized onions. The blue cheese is by no means overpowering. You do taste it, but it adds such a wonderful creaminess, a little tang, that you just want more. Make these and you’ll never want a burger any other way.

I start making by burgers by first making the patties. We prefer 4 ounce (or sometimes 5 ounce) patties. The Weber burger press helps get them perfect each time. And quickly, too. You just weigh out the meat, and place it in the press. Push down (you gotta put a bit of weight into it). And boom! Out comes a perfectly shaped patty!

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my fiery mushroom burgers.

Blue Cheese Burgers with Caramelized Onions
Print Pin
5 from 1 vote

Blue Cheese Burgers with Caramelized Onions

The blue cheese is by no means overpowering. You do taste it, but it adds such a wonderful creaminess and a little tang,
Course Main
Cuisine American
Keyword blue cheese, burgers, onion
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 686kcal

Ingredients

  • 3 tablespoons olive oil
  • 2 medium sweet onions halved, sliced thin
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon kosher salt divided
  • 1 ½ pounds ground beef
  • ½ teaspoon ground black pepper
  • ½ cup blue cheese crumbled
  • 4 hamburger buns
  • 8 lettuce leaves I used iceberg
  • 4 slices tomato

Instructions

  • Note; You can make this recipe on a grill using a griddle or indoors, using a skillet (preferably cast iron).
  • Heat the oil on a grill griddle or in a large skillet over medium-high heat.
  • Toss the onions with the rosemary and 1/4 teaspoon of salt. Transfer to the griddle or skillet and cook 8 minutes or until starting to soften. Turn and cook another 8 minutes or until the onions are completely soft and caramelized. Add more oil as the onion cooks if they are too dry but do not drench them. Remove to a bowl, cover and keep warm until ready to use.
  • Shape the beef into 4 equally-sized patties. Season well on both sides with remaining salt and all of the pepper.
  • Transfer the patties to the grill or skillet and cook 5-6 minutes per side until done as desired. I prefer thin patties, so I smash my patties onto my griddle as they start to cook. Just before removing the patties, top each with some of the caramelized onion and the blue cheese crumbles.
  • Toast or grilled the buns as desired.
  • Top the buns with the patties. Add lettuce and tomato and serve.

Nutrition

Calories: 686kcal | Carbohydrates: 37g | Protein: 39g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 1224mg | Potassium: 915mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3935IU | Vitamin C: 21mg | Calcium: 240mg | Iron: 6mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Weber Original Burger Press, Black
Weber Original Burger Press, Black
Grillaholics Stuffed Burger Press and Recipe eBook - Extended Warranty - Hamburger Patty Maker for Grilling - BBQ Grill Accessories
Grillaholics Stuffed Burger Press and Recipe eBook – Extended Warranty – Hamburger Patty Maker for Grilling – BBQ Grill Accessories

Montreal Steak-Seasoned Smoked Bologna

This Montreal Steak-seasoned smoked bologna was destined for greatness, and that greatness was in the form of a fried bologna sandwich. The bologna takes on such a great flavor from the seasoning and smoke. You’d never think it was ‘just’ bologna because it isn’t. It’s something special, something amazing.

Montreal Steak-Seasoned Smoked Bologna

I slice my Montreal Steak-seasoned smoked bologna thin, for sandwiches. Because I usually end up with a lot of slices (more than I could ever use in a few days), I freeze it for later use. To maximum quality, I put the slices into vacuum-sealer bags and seal them. But, to make sure the slices don’t stick together I put burger patty paper between each slice.

UltraPaper Hamburger Patty Paper, 5.5" x 5.5" Squares (Pack of 1000)
UltraPaper Hamburger Patty Paper, 5.5″ x 5.5″ Squares (Pack of 1000)

Also try my red chile smoked bologna.

Montreal Steak-Seasoned Smoked Bologna

Of course you can use whatever seasoning you prefer when smoking bologna. I just happened to be craving Montreal Steak for some reason. Probably because I ran across a jar of it in my spice rack and thought…. hmmmm… what can I use this on?

Montreal Steak-Seasoned Smoked Bologna
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5 from 1 vote

Montreal Steak-Seasoned Smoked Bologna

You can use whatever seasoning you prefer when smoking bologna.
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 15 minutes
Cook Time 3 hours
Servings 16
Calories 438kcal

Ingredients

Instructions

  • Fire up your smoker for 250 F. Use any wood you like, but I've found that fruit woods or hickory work best for me.
  • Start by scoring the chub. I've tried getting fancy diamond patterns, and sometimes they're great and sometimes they're not. Checkerboard works best for me! Either way, you want to make about 1/2" cuts so that the smoke and seasoning penetrate the bologna.
  • Spread the mustard liberally over the bologna. The mustard will help the seasoning adhere to the meat.
  • Now add the seasoning. Don't be shy. Get it on all sides, everywhere.
  • Transfer to the smoker and smoke for 3 hours.
  • Remove from the smoker and let rest before slicing. I've found that a super-sharp knife is great for slicing the bologna thin for sandwiches. You can use a meat slicer also. If you're having trouble getting good slices, freeze the chub for 15 or so minutes then try slicing it.

Nutrition

Calories: 438kcal | Carbohydrates: 8g | Protein: 22g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 1382mg | Potassium: 449mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Grilled Coconut and Pineapple Sweet Chili Shrimp

My picture of our grilled coconut and pineapple sweet chili shrimp definitely does not do this dish the justice it deserves. A wonderful blend of sweet pineapple and coconut with just a hint of spiciness, these shrimp disappear in no time every time we make them. We’ve had them over rice, over polenta, and just as is. No matter what else we had with them, the shrimp and sauce are the star of the show.

Grilled Coconut and Pineapple Sweet Chili Shrimp

Feel free to use tail-off shrimp. Or keep the tails on, whichever you prefer. And don’t hesitate to double the sauce. If you’re serving these grilled coconut and pineapple sweet chili shrimp over rice or polenta a little extra sauce for drizzling at the end is a good thing. The sauce is also great on the side, perfect for dipping the shrimp.

A grilling basket is almost a must-have when it comes to making dishes like this one. It makes cooking easier for starters. It makes clean up easier too.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

If you do decide to make extra sauce for the shrimp, I recommend these little sauce dipping cups for serving. They’re the perfect for shrimp, nuggets, and wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of - 1.5oz: 12 of - 2.5oz)
(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Also try my easy grilled Cajun shrimp.

Grilled Coconut and Pineapple Sweet Chili Shrimp
Print Pin
5 from 1 vote

Grilled Coconut and Pineapple Sweet Chili Shrimp

A wonderful blend of sweet pineapple and coconut with just a hint of spiciness, these grilled shrimp with sweet chili are absolutely amazing.
Course Main
Cuisine American
Keyword coconut, grilled, pineapple, shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Calories 184kcal
Author Based on a recipe from Closet Cooking

Ingredients

For the sauce

For the shrimp

  • 1 pound shrimp large, peeled and deveined. I used 20-25 count.
  • 2 slices pineapple cut into chunks

For the pineapple polenta (optional)

Instructions

For the sauce

  • To get coconut cream, place a can of unsweetened coconut milk in the fridge overnight. Do not SHAKE!
  • Open the can. The coconut cream is the solid that has floated to the top of the can. Scoop out 3 tablespoons but do not get any of the clear milk found below it in the can. You'll have leftover cream and milk for other uses (I made more of the sauce because it's fantastic on grilled fish and chicken too!).
  • Place the coconut cream, chili sauce, pineapple and sriracha into a blender and pulse a few times, just enough to chop up the pineapple a bit and get everything combined.

For the shrimp

  • Skewer the shrimp and pineapple pieces or place into a large grill basket. You can also grill them on a griddle.
  • Cook shrimp 3 minutes then brush with about a third of the sauce.
  • Flip and brush with half of the remaining sauce. Continue grilling until the shrimp is done, another 3-4 minutes.
  • Brush shrimp with remaining sauce and serve over pineapple polenta, if desired.

For the pineapple polenta (optional)

  • Bring broth to a boil in a medium saucepan over medium-high heat.
  • Whisk in the polenta and cook until thick and creamy.
  • Season with salt and pepper and add the sage and pineapple. Stir.
  • Remove from heat and cover until ready to use.

Nutrition

Calories: 184kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 585mg | Potassium: 247mg | Fiber: 2g | Sugar: 15g | Vitamin A: 92IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Cheesy Jalapeno Poppers

Search around these days and most people are making what are called ABTs (atomic Buffalo turds… I didn’t make up the name so don’t blame me!). They’re sliced (usually) stuffed jalapenos that are grilled or smoked. I love them. But sometimes I like mine the old way, as poppers. Cooked whole, not halved, and stuffed with all sorts of crazy goodness, wrapped in bacon, and grilled until perfect. That’s just what these cheesy jalapeno poppers are. Perfect.

Cheesy Jalapeno Poppers

The nice thing about these little treats is that after cooking the jalapenos mellow a lot. So yeah, they are a bit spicy but definitely not screaming hot by any stretch. And any heat that there is gets tamed down a bit by the cheeses and the bacon. Even if you don’t like spicy foods I would not let that discourage you from making these. You’ll still love them. And hey, if you’re still worried, have a little cool Ranch dressing ready on the side for dipping just in case.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Of course, cheesy jalapeno poppers give me an excuse to use my jalapeno popper rack. Not that I really needed an excuse.

Also try my jalapeno popper bites and my jalapeno popper wontons.

Cheesy Jalapeno Poppers
Print Pin
5 from 1 vote

Cheesy Jalapeno Poppers

Cooked whole, not halved, and stuffed with all sorts of crazy goodness, wrapped in bacon, and grilled until perfect. That’s just what these cheesy jalapeno poppers are. Perfect.
Course Appetizer
Cuisine American
Keyword jalapeno popper
Prep Time 10 minutes
Cook Time 2 hours
Servings 12
Calories 119kcal
Author Inspired by a recipe from Diva Q

Ingredients

For the jalapenos

For the filling

Instructions

For the filling

  • Combine all of the ingredients.

For the jalapenos

  • Fire up your grill for indirect cooking.
  • Pipe or spoon the mixture into the jalapenos. Use your finger to push the filling all the way to the bottom of the peppers, filling them completely.
  • Wrap a piece of bacon around each jalapeno and secure with a toothpick.
  • Transfer the peppers to a rack on your grill and sprinkle with rub or seasoning.
  • Cook 1-2 hours or until the peppers are tender, the bacon is cooked, and the filling is bubbly.
  • Serve hot.

Nutrition

Calories: 119kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 213mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Tender and Juicy Rotisserie Chicken Breasts

I’ve been on a quest to make what I call the best grilled boneless skinless chicken breasts. Usually they end up too dry. Or to tough. I want mine tender and juicy, perfect for a salad or sandwich. I’m happy with my results with these tender and juicy rotisserie chicken breasts. Very happy. I used my rotisserie to grill breasts that were brined for a few hours. The brine not only tenderizes, it also adds a nice light herby flavor.

Tender and Juicy Rotisserie Chicken Breasts

These tender and juicy rotisserie chicken breasts were perfect sliced thin and served over greens for our dinners. I didn’t season the chicken with anything but freshly ground black pepper before grilling it. You definitely do not need to add salt to them as they brined in salt for long enough. You could add other seasonings as desired, though, but remember that the brine also adds a lot of flavor. And don’t use seasonings that have any salt in them, or are at least reduced sodium.

I love cooking using a rotisserie. I have a few different types, depending on what I’m going to cook. For this recipe, I use a basket that let’s me clamp down on the chicken breasts. That way they aren’t flopping around as the rotisserie spins.

only fire 6042 Chrome Plating Steel Flat Grill Rotisserie Basket for Most Grills, Fits 1/2" Hexagon, 3/8" Hexagon, 3/8" Square & 5/16" Square Spit Rods
only fire 6042 Chrome Plating Steel Flat Grill Rotisserie Basket for Most Grills, Fits 1/2″ Hexagon, 3/8″ Hexagon, 3/8″ Square & 5/16″ Square Spit Rods

Also try my easy rotisserie whole chicken.

Tender and Juicy Rotisserie Chicken Breasts
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5 from 1 vote

Tender and Juicy Rotisserie Chicken Breasts

I used my rotisserie to grill breasts that were brined for a few hours. The brine not only tenderizes, it also adds a nice light herby flavor.
Course Main
Cuisine American
Keyword chicken, rotisserie
Prep Time 4 hours 15 minutes
Cook Time 40 minutes
Servings 8
Calories 2162kcal

Ingredients

For the brining

For the cooking

Instructions

  • Place water in a large pot over high heat and bring to a boil.
  • Stir in the salt and brown sugar until dissolved. Remove from heat and let cool completely.
  • Add vinegar, pickling spice, black pepper, allspice, garlic powder, and tarragon and mix well.
  • Transfer brine to a large resealable container (or keep it in the pot if you have a tight-fitting lid).
  • Add the chicken. Make sure it's fully submerged. Add more water if it's not.
  • Cover and refrigerate for 4-8 hours.
  • Fire up your grill for direct heat cooking with a rotisserie.
  • Remove the chicken from the brine and and shake off any excess.
  • Pat try and sprinkle generously with pepper. Transfer to a rotisserie basket (you might have to work in batches) and put onto the grill.
  • Grill until the internal temperature reaches 165 F. Mine took about 20 minutes. Cook time will depend on the heat and how thick your chicken breasts are.

Notes

You can also cook the chicken directly on your grill grates over medium-high heat.

Nutrition

Calories: 2162kcal | Carbohydrates: 23g | Protein: 385g | Fat: 47g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1157mg | Sodium: 58790mg | Potassium: 6830mg | Fiber: 1g | Sugar: 18g | Vitamin A: 611IU | Vitamin C: 24mg | Calcium: 244mg | Iron: 8mg

Nutritional values are approximate.

Napoleon 64000 Rotisserie Basket Grill Accessory, Stainless Steel
Napoleon 64000 Rotisserie Basket Grill Accessory, Stainless Steel
only fire Universal Stainless Steel Rotisserie Grill French Fries Basket Fits for Any Gas Grill
only fire Universal Stainless Steel Rotisserie Grill French Fries Basket Fits for Any Gas Grill
onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket for Any Grill, Fits 1/2" Hexagon, 3/8" Hexagon, 3/8" Square&5/16" Square Rotisserie Spit Rods
onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket for Any Grill, Fits 1/2″ Hexagon, 3/8″ Hexagon, 3/8″ Square&5/16″ Square Rotisserie Spit Rods

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.

Best Smoked Beef Brisket

The approach to making the best smoked brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.

This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.

I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my “poor man’s” smoked brisket, smoked chuck roast. It’s fantastic too!

Best Smoked Beef Brisket
Print Pin
5 from 1 vote

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. 
Course Main
Cuisine American
Keyword beef, smoked
Cook Time 12 hours
Resting time 2 hours
Total Time 14 hours
Servings 16
Calories 3109kcal
Author Steven Raichlen’s The Brisket Chronicles

Equipment

Ingredients

Instructions

  • Begin by trimming the fat from the brisket. Keep 1/4" of the fat, but remove the rest.
  • Fire up your smoker for smoking at 250 F. Use whatever wood you prefer. I used hickory.
  • Combine the salt, pepper and red pepper flakes. Rub the mixture onto the brisket. Don't be shy, get it on good and thick and everywhere. Don't miss a spot.
  • Transfer to the smoker and smoke until the meat reaches 165 F.
  • Remove the brisket to a large piece of pink butcher paper. Wrap tightly. If your brisket is large you might want to use two pieces of paper, one wrapped left-to-right and one wrapped top-to-bottom of the brisket to make sure it gets sealed.
  • Return the brisket to the smoker and continue cooking to 205 F.
  • Remove the brisket and place it into a cooler for 2-4 hours. Do not remove it from the paper during this time and do not open the cooler. I use an old cooler since the brisket may leave a (wonderful) aroma in the cooler. Do not use a styrofoam cooler as it will melt.
  • Unwrap the brisket. Pour any juices that have accumulated into a bowl. Slice thin against the grain and then drizzle with the reserved juices.

Notes

I like to take a picture of the brisket after I have trimmed the fat. This lets me identify (and remember) the direction of the meat grain so that I can slice it against the grain when done. Sometimes I find it hard to spy the grain after the meat has been covered in rub and smoked.

Nutrition

Calories: 3109kcal | Carbohydrates: 76g | Protein: 388g | Fat: 138g | Saturated Fat: 49g | Cholesterol: 1125mg | Sodium: 58043mg | Potassium: 7570mg | Fiber: 30g | Sugar: 1g | Vitamin A: 647IU | Calcium: 650mg | Iron: 47mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush