If you’d ask me what my favorite bar foods are, I’d say wings and potato skins. I can sit and eat either or both for hours (proven!) with a cold beer (or two) and watch a game on the big screen. When I’m at home, I like to make cedar plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. Different.
There’s one thing that can make a cedar planked potato skin less than stellar, and for me, that’s soft soggy potato skin. It needs to be just a bit crunchy. Don’t be afraid to bake your potatoes just a bit longer than you might normally for baked potatoes. Get that skin a bit crunchier. You’ll be happy you did.
If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. My grilled jalapeno popper dip brings the cheesy goodness you’d expect. And just a little heat. Yep, it lives up to it’s namesake, but without the trouble of stuffing jalapenos with cheese, wrapping them in bacon, and having to mess with them on the grill.
Despite having ‘jalapeno’ in the name, this grilled jalapeno popper dip really isn’t that spicy. There’s plenty of other yummy ingredients in it that tame down that heat quite a bit. If you want super spicy, I recommend adding more jalapenos. Or even serranos. You can also substitute habanero jack cheese for the pepper jack cheese. That’ll kick it up.
If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop.
Prep Time 10minutes
Cook Time 30minutes
8ouncesextra sharp cheddar cheesegrated
8ouncespepper jack cheesegrated
4ouncesgreen chilesnot drained
3largejalapenosseeded, deveined, diced
Mexican cheese blendfor topping
jalapeno slicesfor topping
Fire up your grill for indirect cooking. You want the indirect heat to be 350-400 F.
Combine the cheeses, bacon, chiles, mayonnaise, diced jalapenos in a large bowl.
Transfer mixture to a disposable pan you can use on the grill. Spread out evenly
Top with the Mexican cheese and jalapeno slices. Place on grill over indirect heat for 30-45 minutes or until bubbly hot.
There’s no reason to be intimidated by the task of smoking a big ole whole chicken on a Weber Smokey Mountain smoker. The first time I spatchcocked a whole chicken it looked so sad I was embarrassed to even look at it. But I researched more, and found an excellent tutorial online at one of my favorite sites, the Virtual Weber Bullet. My next attempt came out fantastic. And all the times after that too. It’s really quite simple, and you always end up with a perfectly evenly cooked, very tender and juicy bird, which is exactly why you go through the ‘trouble’ of spatchcocking.
All of that spatchcocking got me to thinking: what’s the difference between spatchcocking and butterflying? Well, the answer is that when spatchcocking you remove the backbone. Butterflying involves cutting something into two parts but keeping them connected, without removing anything. I feel smarter already!
The technique for smoking a whole chicken on the Weber Smokey Mountain can also be used for a whole turkey.