Tag: smoked

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 Sauce

I 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
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5 from 1 vote

Smoked Sausage with Sriracha Mustard Sauce

Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Course Appetizer
Cuisine American
Keyword mustard, sausage, smoked
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

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.

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.

Smoked 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
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5 from 1 vote

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
Keyword beef, smoked, spicy
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
Calories 245kcal
Author Based on a recipe from Char-Griller

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 Weenie

Other 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
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5 from 1 vote

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
Keyword beans, hot dogs
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
  • ¾ cup blueberry syrup
  • ½ cup ketchup
  • 1 tablespoon Kosher salt
  • ¼ 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.