Category: Main Dishes

Smoked Bologna Sandwiches

I can’t say that I eat a lot of bologna. But when I do, I do it up right. Now, there’s nothing wrong with a good ole slice or two of bologna on bread with mustard. In fact, they were a staple of mine back in the day when I fished and camped quite regularly. You can’t get any easier. But smoked bologna sandwiches are where bologna dreams of being.

Smoked bologna is just about as easy to make. No fancy brines. No fancy wood. Just a little seasoning and onto a smoker at 250 F for 1 1/2 hours. You could use your grill too, just add some smoking wood and cook over indirect heat.

Smoked Bologna Sandwiches

These Are Not Boring Bologna Sandwiches

I had the guy behind the deli at my local grocery store cut chub bologna thick, about 1/2″. I then cut slits around the edges. This prevents the bologna from curling up. A little Cajun seasoning, and 1 1/2 hours later, they were done.
The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

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 bologna.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

If you’re feeling adventurous, smoke an entire bologna chub!

Smoked Bologna Sandwiches
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5 from 1 vote

Smoked Bologna Sandwiches

The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.
Course Main
Cuisine American
Keyword bologna, sandwich, smoked
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 252kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 250 F cooking. Use a light smoking wood such as apple.
  • Sprinkle both sides of the bologna slices with the seasoning.
  • Place onto the smoker and cook for 1 1/2 hours.
  • Lightly toast the buns if desired.
  • Add bologna slices. Top with onion, plenty of mustard, and dill pickle slices.
  • Enjoy!

Notes

Add a leaf or two of iceberg lettuce for extra fresh crunchiness.

Nutrition

Calories: 252kcal | Carbohydrates: 33g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 3199mg | Potassium: 461mg | Fiber: 5g | Sugar: 9g | Vitamin A: 592IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 3mg

Nutritional values are approximate.

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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

Big Mac Slider Hoagies

I love making grilled Big Macs here at home. Sometimes I make full-sized ones. And sometimes, I make mini-sized ones. These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Big Mac Slider Hoagies

Kick it Up!

Nothing beats fresh toppings on a hot-off-the-grill beef burger, specially with a nice big dollop of special sauce. Need a little kick in your sauce? Add a few squirts of Sriracha or hot sauce. As much as I do love spicy foods, I usually keep my Big Mac Slider Hoagies ‘classic’, tasting just like the burgers you can get at the restaurant!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my Big Mac meatball subs!

Big Mac Slider Hoagies
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4 from 1 vote

Big Mac Slider Hoagies

These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.
Course Main
Cuisine American
Keyword burgers, sandwich, sliders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 1156kcal
Author Mike

Equipment

Ingredients

For the special sauce (makes plenty of extra)

For the sliders

Instructions

For the special sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the burgers

  • Form ground beef in to 4 2 ounce patties. Season with salt and pepper.
  • Grill burgers until done. Top with cheese.
  • Lightly toast the buns.
  • Assemble burgers by slathering bun bottoms with special sauce.
  • Add the burgers, tomato, pickle and lettuce.
  • Skewer to hold in place.
  • Serve.

Notes

Best served with fries!

Nutrition

Calories: 1156kcal | Carbohydrates: 59g | Protein: 33g | Fat: 89g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 5496mg | Potassium: 888mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1447IU | Vitamin C: 9mg | Calcium: 468mg | Iron: 15mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Pecan Smoked Shrimp

I had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot. So I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long to be cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad. These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. And I didn’t want to bury the shrimp so I didn’t even notice them any more! If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.

Pecan Smoked Shrimp

The Perfect Salad Shrimp

I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my NOLA smoked shrimp.

Pecan Smoked Shrimp
Print Pin
4 from 1 vote

Pecan Smoked Shrimp

Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.
Course Main
Cuisine American
Keyword shrimp, smoked
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Calories 315kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place bamboo skewers in water and let soak.
  • Place the shrimp in a medium bowl.
  • Drizzle with the oil.
  • Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
  • Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
  • After the smoker is ready, place shrimp on skewers.
  • Transfer to smoker and smoke for 30-35 minutes or until cooked through.

Notes

Serve on salads or as appetizers.

Nutrition

Calories: 315kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1370mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.

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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

Smoked Cabbage Rolls

The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!

Smoked Cabbage Rolls

That Great Smoky Flavor

You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.

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. For these rolls I went with apple. The results were amazing!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my slow cooker stuffed cabbage rolls.

Smoked Cabbage Rolls
Print Pin
4 from 3 votes

Smoked Cabbage Rolls

Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.
Course Main
Cuisine American
Keyword cabbage, rolls, smoked
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 rolls
Calories 323kcal
Author From Traeger Grills

Equipment

Ingredients

For the rolls

  • 1 medium green cabbage core removed but keep the head intact
  • 1 ¼ pounds ground beef
  • ¼ pound bulk pork sausage
  • 1 cup white rice cooked ,cooled
  • 1 small sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 egg
  • 1 ½ tablespoons Cajun seasoning

For the sauce

Instructions

  • Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.

For the rolls

  • Bring a large pot of salted water to a boil.
  • Add the cabbage with the hole where the core was facing down.
  • Cover and boil for 10 minutes.
  • Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
  • Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
  • Combine remaining roll ingredients in a large bowl. Mix well.
  • Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
  • Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
  • Place into a disposable aluminum pan, seam-side down.

For the sauce

  • Combine all ingredients in a bowl.
  • Pour sauce over the rolls.
  • Place onto smoker and smoke for 15-20 minutes.
  • Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
  • Let cool slightly then serve.

Notes

These freeze well for thawing and reheating later.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 307mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 914IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

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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

Cedar-Planked Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into it at the same time, then look up at each other, and smile. No one has to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-planked sausage sandwich is it.

Cedar-Planked Sausage Sandwich

Perfectly Tasty Juicy Sausage

First, the Polish sausage is so tender and juicy, with just a hint of cedar. Then, there’s the sweet kraut that is full of caramelized onion flavor and also a hint of cedar. And finally, the kicker, the Sriracha mustard sauce brings the heat and seals the deal. This cedar-planked sausage sandwich is fantastic.

A Hint Of Cedar

This was the first time I’d cooked sausages on cedar. I know some folks don’t like the aroma or flavor of cedar, but I’ve found that if you don’t over char the planks it’s not that overwhelming, adding that little something different to every dish you cook on it. I love it.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

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, shrimp and grits and spicy grilled shrimp. And don’t forget, my awesome cedar planked meatballs!

Cedar-Planked Sausage Sandwich
Print Pin
5 from 1 vote

Cedar-Planked Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into them at the same time, then look up at each other, and smile. You don’t have to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-planked sausage sandwich is it.
Course Main
Cuisine American
Keyword cedar plank, sandwich, sausage
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 477kcal
Author Adapted from Aaron McCargo Jr

Equipment

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1 sweet onion sliced
  • 3 cups sauerkraut rinsed drained
  • 1 pound Polish sausages 6 sausages
  • 6 Hoagie buns
  • Sriracha mustard sauce or a good strong mustard

Instructions

  • Soak cedar planks in water for at least 30 minutes.
  • Meanwhile, melt the butter in a large sauce pan over medium-high heat.
  • Stir in the sugar and let dissolve.
  • Add the onions, stir often, and caramelize, about 20 minutes. Do not rush them.
  • Add in the kraut, stir and let simmer 5-10 minutes.
  • Fire up your grill. Place the planks over the fire and let them get lightly charred on one side.
  • Flip planks and add the sausages and kraut.
  • Grill until the sausages are fully cooked, 15-20 minutes.
  • Lightly toast the buns, if desired. Top with the cooked sausages, kraut mixture, and a healthy serving of Sriracha mustard sauce. Add top bun and serve.

Notes

Feel free to substitute your favorite kind of sausage.

Nutrition

Calories: 477kcal | Carbohydrates: 47g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 1434mg | Potassium: 372mg | Fiber: 4g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 13mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Stroganoff Hot Dogs

Hot dogs should never get boring. I make them often, especially during the nicer weather months of the year. Fortunately, it takes very little effort to transform a normal dog into something fantastic. These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. For easy outdoor cooking, cook the onions and mushrooms on the same grill you cook the dogs on, using a vegetable basket or griddle.

Stroganoff Hot Dogs

No Boring Hot Dogs Here

A nice Italian sausage or bratwurst can be substituted for hot dogs for an even more amazing dish. But using a regular, good ole dog will still make for an outstanding Stroganoff hot dog!

If you prefer to make your dogs in the air fryer, go for it! No matter how you cook them, try my little ‘trick’ for hot dog greatness. Cut a shallow slit down one edge of the dog before cooking. As it cooks, the dog will open up slightly. When you put it on the bun, put it in cut-side up. That’ll give the toppings a place to settle into instead of sliding off!

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also try the Capone hot dog.

Stroganoff Hot Dogs
Print Pin
5 from 1 vote

Stroganoff Hot Dogs

These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 322kcal
Author Mike

Equipment

Ingredients

  • 2 hot dog buns
  • 2 hot dogs
  • 1 teaspoon olive oil
  • ¼ cup mushrooms fresh, sliced
  • ¼ cup sweet onion sliced
  • ¼ cup iceberg lettuce shredded
  • ½ Roma tomato seeded, chopped
  • 1-2 tablespoons sour cream
  • 2 slices Swiss cheese

Instructions

  • Toast the buns, if desired
  • Cook the hot dogs on the grill or per package instructions.
  • Mix the mushrooms and sweet onion with the oil.
  • Saute in a skillet over medium heat or on the grill until just turning tender.
  • In a medium bowl combine the cooked onion and mushroom, the lettuce, tomato and sour cream. Stir well.
  • Top buns with a slice of cheese each.
  • Add the hot dogs and onion mixture. Enjoy!

Notes

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

Nutrition

Calories: 322kcal | Carbohydrates: 34g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 600mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 3mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Pulled Chicken BBQ

I love smoked chicken. Mostly white meat. For dark meat I prefer grilling. My quest is to make pulled chicken BBQ. And often.

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough. Unlike smoking a pork butt or beef brisket, chicken cooks quickly without a lot of prep or fancy rubs, mops, or injections (though you could certainly inject a bit more flavor if you desired, and some folk like brining theirs first).

Pulled Chicken BBQ Sandwich

Smoked To Perfection

I loaded up my Weber Smokey Mountain (WSM) cooker with split breasts. I removed the skin from the chicken first because it isn’t going to crisp when you are smoking low-and-slow. All the skin does is prevent the smoke and salt and pepper from penetrating the meat. So, off with it! I prefer the WSM cooker. I believe that cooking chicken over a water pan results in a more tender, juicer meat. That way I don’t need to worry about removing the skin and having dry chicken.

After the chicken is cooked and cooled I pull or shred it and use it in tons of recipes, like simple pulled chicken BBQ sandwiches. Just add a bit of your favorite BBQ sauce and slap it on a bun, add some chips on the side, and you’re ready to eat!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my pulled pork BBQ.

Pulled Chicken BBQ Sandwich
Print Pin
5 from 1 vote

Pulled Chicken BBQ

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough.
Course Main
Cuisine American
Keyword barbecue, BBQ, chicken, sandwich
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 258kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 225 F.
  • Generously season the chicken on all sides with salt and pepper. Don’t be shy.
  • Place the chicken into the smoker and smoke until the chicken reaches 160 F.
  • Remove chicken from cooker and wrap in foil and let rest 30 minutes.
  • Slice, shred, or chop as desired.

Notes

You can use boneless breasts, but bone-in always has more flavor.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

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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

Buffalo Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken on the Char-Broil Big Easy in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.

Buffalo Chicken on the Char-Broil Big Easy

The Big Easy Does Chicken Right

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. So I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes.

The Big Easy is a great way to make a lot of chicken at once. I cooked 4 very large bone-in chicken breasts, and could’ve easily fit another 4 (if I’d bought more) onto the cooker.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Buffalo Chicken on the Char-Broil Big Easy

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer.
Course Main
Cuisine American
Keyword Big Easy, Buffalo, Char-Broil, chicken
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 4
Calories 258kcal
Author Mike

Equipment

Ingredients

Instructions

  • The night before cooking, place chicken breasts in a resealable container or baggie.
  • Add plenty of wing sauce. Make sure to coat the chicken completely.
  • Refrigerate at least 12 hours.
  • Fire up your Big Easy. Place the chicken into the basket (you’ll need a bunk bed basket to cook more at once) and lower into the Big Easy.
  • Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
  • Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.

Notes

This chicken is great on sandwich, salads, you name it!

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Maryland-Style Pit Beef

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.

This beef is so incredibly tender. I used a top round, which isn’t a cheap cut, but you could substitute a bottom round if you have to. If you want even more tender meat and great flavor, a top sirloin can also be substituted but you’re going to pay for it. I found the top round was just perfect.

Maryland-Style Pit Beef

Rare Is Best

If you ‘fear’ rare beef, do not. If you overcook this pit beef you will not have a happy day. Keep it rare and enjoy the wonderful juices and flavors.

Slice It Thin

Although I have a meat slicer, I ended up slicing this Maryland-style pit beef roast with my chef’s knife. It’s a Wusthof, and it has a lot of use on it. A lot.

Although I sharpen my knives by hand, I recently purchased a Chef’s Choice 1520 sharpener that is absolutely amazing. My knives are incredibly sharp now. The sharpener is one of the best purchases I’ve made in a long time. It only takes minutes to use, and it supports both 20 degree (European) and 15 degree (Asian) knives, which is a really nice feature to have.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my grilled rib roast with gravy.

Maryland-Style Pit Beef
Print Pin
4 from 2 votes

Maryland-Style Pit Beef

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.
Course Main
Cuisine American
Keyword beef, sandwich
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Servings 10
Calories 364kcal
Author Based on a recipe from Grilling 24×7

Ingredients

For the pit beef

For the sandwiches

Instructions

For the pit beef

  • Place the beef on a large sheet of aluminum foil.
  • Combine the remaining ingredients and rub on all sides of the meat. Depending on the size of the roast you might need all of the seasoning.
  • Wrap up in foil and seal tightly.
  • Refrigerate overnight.

On the smoker

  • Fire up a smoker for cooking 225 – 250 F. Use hickory chunks or fruit wood.
  • Place beef on smoker and cook until the internal temperature reaches 135 F. For my 3 pound round, this took about 4 hours, but you should start checking yours after 3 hours depending on the size, shape, temperature conditions.
  • Remove meat from smoker and wrap in foil for at least 30 minutes before slicing against the grain.

On the grill

  • Fire up a grill for direct and indirect cooking.
  • Place beef on grill over direct heat and sear on all sides.
  • Move to indirect heat and cook until the internal temperature reaches 135 F.
  • Remove meat from grill and wrap in foil for at least 30 minutes before slicing against the grain.

For the sandwiches

  • Toast buns, if desired
  • Slather buns with the sauce.
  • Add plenty of onion then mound up the thinly-sliced beef.
  • Enjoy!

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1084mg | Potassium: 569mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 14mg

Nutritional values are approximate.

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Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.

Smoked Cajun Chuck Roast

Add Some Creamy Grits

I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.

You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal. Of course, you’ll be missing out on that great smoky 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 apple for this chuck roast.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.

Smoked Cajun Chuck Roast
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5 from 1 vote

Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. 
Course Main
Cuisine Cajun
Keyword beef, Cajun, grilled
Prep Time 1 day
Cook Time 8 hours
Total Time 1 day 8 hours
Servings 8
Calories 447kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 1 3 pound chuck roast
  • Cajun seasoning I used my homemade version
  • 2 stalks celery chopped
  • 1 sweet onion sliced thin
  • 1 bell pepper red or green, seeded, sliced thin
  • 14 ounce petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicory coffee regular flavorful coffee can be substituted
  • rice cooked, for serving. cooked grits are great too!
  • parsley chopped, for garnish

Instructions

  • Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
  • Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
  • Smoke the chuck roast for 2 hours.
  • Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
  • Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
  • Carefully remove the chuck roast and shred. Return to the pan.
  • Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.

Notes

Also great served on French bread with your favorite toppings as sandwiches.

Nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 293mg | Potassium: 1060mg | Fiber: 2g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 6mg

Nutritional values are approximate.

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