Smoked Sausage with Sriracha Mustard Sauce

I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Smoked Sausage with Sriracha Mustard SauceI used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. Anita’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day.

The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor.

Also try making my delicious beef summer sausage.

Smoked Sausage with Sriracha Mustard Sauce

Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Course Appetizer
Cuisine American
Cook Time 2 hours
Total Time 2 hours
Servings 4
Calories 563kcal
Author Mike

Ingredients

  • 4 sausages kielbasa, etc
  • Sriracha mustard sauce from below

For the Sriracha mustard sauce

  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha
  • 2 teaspoons chipotle chilies in adobo sauce minced

Instructions

  • Fire up your smoker for cooking at 225-250 F.
  • Add your favorite wood (I used cherry).
  • Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
  • Remove from smoker and cover in foil until ready to use.
  • Serve with Sriracha mustard sauce, for dipping.

For the Sriracha mustard sauce

  • Whisk together all ingredients.

Nutrition

Calories: 563kcal | Carbohydrates: 2g | Protein: 14g | Fat: 55g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1610mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 2mg

Nutritional values are approximate.

Fiery Smoked Chuck Roast

Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.

I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Fiery Smoked Chuck RoastSmoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.

Fiery Smoked Chuck Roast

The beef takes on a wonderful flavor that isn’t overly spicy but still has a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Course Main
Cuisine American
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
Calories 245kcal

Ingredients

Instructions

  • Place the chuck roast into a resealable container or bag.
  • Add the marinade. Seal and toss to coat.
  • Refrigerate overnight.
  • Fire up your smoker for cooking at 250 F.
  • Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
  • Smoke for two hours.
  • Transfer meat to a large piece of foil and seal tightly.
  • Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
  • Remove from the smoker and let rest 30 minutes before slicing or chopping.

Notes

Nutritional values do not include the Goya Mojo Chipotle Marinade.

Nutrition

Calories: 245kcal | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 110mg | Potassium: 452mg | Vitamin A: 18IU | Calcium: 23mg | Iron: 3mg

Nutritional values are approximate.

Smoked Blueberry Beanie Weenie

I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Smoked Blueberry Beanie WeenieOther than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.

Even my un-smoked beans and weenies are different. Try them.

Smoked Blueberry Beanie Weenie

Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 12 servings
Calories 83kcal
Author Mike

Ingredients

  • 1 16 ounce great northern beans drained and rinsed
  • 1 16 ounce light red kidney beans drained and rinsed
  • 1 16 ounce dark red kidney beans drained and rinsed
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 3/4 cup blueberry syrup
  • 1/2 cup ketchup
  • 1 tablespoon Kosher salt
  • 1/4 teaspoon dried ginger
  • 2 teaspoons dry mustard
  • Freshly ground black pepper to taste
  • hot sauce to taste
  • hot dogs sliced as desired

Instructions

  • Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
  • Place the beans in a large bowl.
  • Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
  • Add the onion and saute until softened. Remove.
  • Combine all but the hot dogs with the beans.
  • Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
  • Stir in the hot dogs and cook another 30 minutes.
  • Serve.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 771mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

Smoked Italian Meatloaf

Smoked meatloaf ends up on our dinner rotation with some regularity. Our meatloaf usually consists of a mixture of meat, spices, vegetables and some sort of binder to make it all come together. When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
Smoked Italian Meatloaf

The roll…

After you’ve combined the ingredients for the meat mixture, spread it out and topped it, you have a decision to make. Do you roll it up along the long axis, giving you a long loaf that produces a good number of smaller slices, or do you roll it along the short side, giving you a large loaf that produces super-big pieces and more toppings in every bite? Decisions, decisions.

I went with the long loaf and was very happy. But I can see how the short thicker loaf would have the advantage of giving your more toppings since there’ll be more layers. No matter which way you go, this is one fantastic meatloaf packed with Italian-inspired flavors.

Smoked Italian MeatloafSealing…

Make sure you seal up any seams before putting the meatloaf onto your smoker. And be careful moving the loaf to your smoker. To make things easier I transferred the assembled loaf onto a disposable grill topper while still in the kitchen. I just had to roll the loaf off of my cutting board and onto the topper. No risk of the loaf rolling off the smoker or falling apart.

Smoked Italian MeatloafFor a wonderful topping after you’ve sliced the loaf, try my smoked provolone cheese sauce. Like a little kick to your meatloaf? Smoked habanero meatloaf is the thing for you.

Smoked Italian Meatloaf

When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 793kcal
Author Mike

Ingredients

For the meat mixture

  • 3 pounds ground beef
  • 1 pound ground Italian sausage
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 shallot chopped
  • 1/2 cup Italian bread crumbs
  • dried basil to taste (I used about 1/2 tablespoon)
  • dried oregano to taste (I used about 1/2 tablespoon)
  • ground fennel to taste (I used 1/2 teaspoon)
  • 1 egg
  • 1/2 cup Parmesan cheese

For the stuffing

  • 2 handfuls arugula rinsed, patted dry
  • 8 slices prosciutto
  • 8 slices provolone cheese

For the glaze

  • chili sauce
  • Italian seasoning

Instructions

  • Fire up your smoker for 275 F. Use a lighter wood such as a fruit wood.

For the meat mixture

  • Place all ingredients into a large bowl and mix well.
  • Line a 9" x 13" 1" deep pan with foil. Make sure the foil extends over the sides of the pan by at least 1".
  • Add the meat mixture to the pan and flatten it out to fill the pan, making sure the meat is the same thickness throughout. I found just using the palms of my hands to be the easiest way to do this.

For the stuffing

  • Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1" border around the edges.
  • To roll up, start along the long end (or short end if you want a thicker loaf) and start to foll about 1" of the meat over onto itself. Keep going, back and forth, rolling as you go.
  • Seal the ends and the seam. You don't want the contents to escape.
  • Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
  • Combine the glaze ingredients and brush over the top of the loaf.
  • Smoke another 30 minutes.
  • Remove and let rest for 45 minutes. If you don't let it rest long enough the cheese will ooze out when you slice it.
  • Slice and serve.

Nutrition

Calories: 793kcal | Carbohydrates: 7g | Protein: 47g | Fat: 63g | Saturated Fat: 25g | Trans Fat: 2g | Cholesterol: 207mg | Sodium: 958mg | Potassium: 704mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 5mg

Nutritional values are approximate.

Smoked Marinated Chuck Roast

I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Smoked Marinated Chuck RoastNow, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.

Smoked Marinated Chuck Roast

I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal
Author Mike

Ingredients

  • 1/2 cup orange juice
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 3-4 pound chuck roast untrimmed

Instructions

  • Combine all but roast in a bowl.
  • Place the chuck roast into a large resealable bag or container.
  • Add the marinade. Toss to coat, seal, and marinade overnight.
  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
  • Smoke until the roast reaches 145 F., about 1 hour.
  • Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
  • Remove from the smoker and let rest 15 minutes before slicing of chopping. Add any juices from the foil back into the meat for extra flavor.

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

Smoked Spiral Hot Dogs

What fun these smoked spiral hot dogs were to make and devour! I’ve made spiral dogs before, but this technique is much better than my old way. The key is inserting a skewer thru the dogs to keep them together after slicing. And of course, the skewer keeps you from slicing in too far. I smoked my spiral dogs, but you could just as easily grill them.
Smoked Spiral Hot DogsAnita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of mustard I instantly picked up a bottle of each one. They are truly fantastic. I squeezed a bit of the Simple Pepper and Simply Maple on each of our smoked spiral dogs. The mustard runs down into the spirals, filling each bite with mustardy goodness. We cannot recommend The Mustard Man’s mustard enough!

Also try my other version of yummy smoked spiral hot dogs.

The Mustard Man

Smoked Spiral Hot Dogs

What fun these smoked spiral hot dogs were to make and devour! I’ve made spiral dogs before, but this technique is much better than my old way. 
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 111kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 225 F. You can also make these hot dogs on a grill
  • Carefully guide the skewer through the center of the hot dogs. If you get the skewer crooked at it pokes out of the side of the dog just pull it back and try again. I found that laying the hot dogs down on a flat surface and sliding the skewer in from the side, parallel to the counter top, worked best.
  • Lay the skewered dog down onto a cutting board or flat surface.
  • Holding a knife at a 45 degree angle, starting at one end of the dog, cut into the dog down to the skewer. Start rolling the hot dog, keeping the knife inserted into the hot dog, making cuts that are about 1/2" apart. Continue rolling and cutting until you reach the other end of the hot dog.
  • Gently pull the dog apart, separating the cuts. Be careful, you don't want to break it.
  • Sprinkle with your favorite seasoning.
  • Place dogs onto the smoker and smoke for 2 hours. If grilling grill until done as desired.
  • Serve hot.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 66mg | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.