Cedar Plank Potato Skins

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.

Cedar Plank Potato Skins

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.

Also try my grilled potato skins.

Cedar Plank Potato Skins

 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.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 439kcal

Ingredients

  • 2 large Russet potatoes baked, cooled
  • vegetable oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 slices bacon cooked, crumbled
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoons sour cream for garnish
  • 1 green onion sliced, for garnish

Instructions

  • Soak a medium sized cedar plank in water for 30 minutes.
  • Fire up your grill for indirect cooking at 400 F.
  • Poke a few holes in the potatoes using a knife. Lightly brush them with oil and season heavily with salt.
  • Grill for 45 minutes to 1 hour or until tender. Potatoes should reach at least 200 F internal temperature to be done. Remove and let cool slightly.
  • Cut the potatoes in half and scoop out enough of the insides so you leave 1/4"-1/2" thick around the sides and bottom. Season well with salt and pepper.
  • Place the potatoes on the cedar plank and add the cheese and bacon. Grill for 5-10 minutes over indirect heat until the cheese has melted.
  • Garnish with sour cream and green onions and serve immediately.

Nutrition

Calories: 439kcal | Carbohydrates: 68g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 1600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 22mg | Calcium: 269mg | Iron: 3mg

Nutritional values are approximate.

Grilled Jalapeno Popper Dip

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.

Grilled Jalapeno Popper Dip

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.

Also try my jalapeno popper deviled eggs.

Grilled Jalapeno Popper Dip

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. 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 24
Calories 163kcal
Author Mike

Ingredients

  • 16 ounces cream cheese softened
  • 8 ounces extra sharp cheddar cheese grated
  • 8 ounces pepper jack cheese grated
  • 6 slices bacon cooked, crumbled
  • 4 ounces green chiles not drained
  • 1/3 cup mayonnaise
  • 3 large jalapenos seeded, deveined, diced
  • Mexican cheese blend for topping
  • jalapeno slices for topping

Instructions

  • 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.
  • Remove and serve.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

Easy Smoked Whole Chicken on the Weber Smokey Mountain

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.

Easy Smoked Whole Chicken on the Weber Smokey Mountain

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.

Also try my awesome smoked chicken thighs.

Easy Smoked Whole Chicken on the Weber Smokey Mountain

There’s no reason to be intimidated by the task of smoking a big ole whole chicken on a Weber Smokey Mountain smoker.
Course Main
Cuisine American
Prep Time 6 hours 15 minutes
Cook Time 3 hours
1 hour
Servings 1 chicken
Calories 2180kcal
Author Mike

Ingredients

  • 1 large whole chicken butterflied (see post text)
  • 1 bottle Italian salad dressing
  • Kosher salt
  • freshly ground black pepper

Instructions

  • Place the chicken into a large resealable bag or container.
  • Add all of the dressing. Seal the container and gently flip to coat the chicken.
  • Refrigerate, turning every hour so, for 6 hours.
  • Fire up your smoker to cook from 225 – 250 F. Use any wood you like. I prefer a lighter wood so that my chicken doesn't overpower whatever dish I use it in. I tend to use fruit woods or hickory.
  • Remove the chicken from the container and shake off any excess dressing.
  • Season the chicken well with salt and pepper and transfer to the smoker.
  • Smoke for 3-4 hours or until the internal temperature of the chicken reaches 165 F as measured in the thickest parts.
  • Remove and let rest at least 15 minutes before carving.

Nutrition

Calories: 2180kcal | Carbohydrates: 27g | Protein: 143g | Fat: 162g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 2777mg | Potassium: 1630mg | Sugar: 24g | Vitamin A: 1148IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 7mg

Nutritional values are approximate.