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

Mix It Up A Bit

I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. My wife’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 spicier the better and andouille always packs that nice little kick that I really enjoy.

The Sauce Is Great

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. I think you could definitely use this same sauce for dipping chicken nuggets or chicken tenders. It’s different than those usual dipping sauces that are, frankly, boring!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

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.

Notes

Use a combination of sausages for a better experience.

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.

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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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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

Nice-n-Spicy

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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.

Serve with your favorite BBQ sauce, if you wish!

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.

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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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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 some smoked blueberry beanie weenie. 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

The Surprising Difference

Other than the addition of blueberry syrup, this smoked blueberry beanie weenie 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.

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 dish.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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

Smoked Blueberry Beanie Weenie
Print Pin
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

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.

Notes

You can also make a maple version using maple syrup!

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.

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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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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 Meatloaf

For 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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Smoked Italian Meatloaf
Print Pin
5 from 1 vote

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
Keyword meatloaf, smoked
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 793kcal

Ingredients

For the meat mixture

For the stuffing

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

For the glaze

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.

Notes

Great served on bread or buns as a sandwich.

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.

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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 Roast

You Can Add A Bit Of Heat…

Now, 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.

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 went with apple when I smoked this chuck.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Smoked Marinated Chuck Roast
Print Pin
5 from 1 vote

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
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal

Ingredients

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.

Notes

Great on sandwiches, over mashed potatoes or even on nachos!

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.

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GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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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 Dogs

Good Mustard Makes A Good Dog Great

My wife 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
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
Smoked Spiral Hot Dogs
Print Pin
5 from 1 vote

Smoked Spiral Hot Dogs

What fun these smoked spiral hot dogs were to make and devour!
Course Main
Cuisine American
Keyword hot dogs, smoked
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 111kcal
Author Mike

Equipment

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.

Notes

You can use this technique on any cooked sausage.

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.

Nostalgia Extra Large Diner-Style Coca-Cola Hot Dog Steamer and Bun Warmer, 24 Hot Dog and 12 Bun Capacity, Steam Bratwursts, Sausages, Vegetables, Fish, Dumplings, Red
Nostalgia Extra Large Diner-Style Coca-Cola Hot Dog Steamer and Bun Warmer, 24 Hot Dog and 12 Bun Capacity, Steam Bratwursts, Sausages, Vegetables, Fish, Dumplings, Red
Curl-A-Dog BBQ Spiral Grilling Hot Dog Sausage Slicers
Curl-A-Dog BBQ Spiral Grilling Hot Dog Sausage Slicers
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Smoked Beets with Balsamic Glaze

Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze. The more I cook, the more I find myself using balsamic vinegar in my dishes, and it certainly was a star in this one.

If you don’t have a smoker you can still make these beets. Just toss them in a 375 F oven and roast them until tender. They won’t have that light smoky flavor, but they will still be great with the glaze and cheese.

Smoked Beets with Balsamic Glaze

No Fresh Beets? No Problem!

In a pinch you can skip using fresh beets when you make these smoked beets with balsamic glaze. Grab canned or jarred, slice and serve with the remaining ingredients. Or just make my non-smoked beet but-still-really-great beet salad.

I recommend that you use a grill basket when smoking these beets. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Also try my grilled golden beets.

Smoked Beets with Balsamic Glaze
Print Pin
5 from 1 vote

Smoked Beets with Balsamic Glaze

Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze.
Course Side
Cuisine American
Keyword beets, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 111kcal

Ingredients

For the beats

  • 4 large beets
  • herb goat cheese
  • Balsamic glaze from below

For balsamic glaze

Instructions

For the beats

  • Fire up your smoker for smoking at 250 F.
  • Meanwhile, boil or steam the beats until just tender. Let cool completely then peel.
  • Transfer beets to the smoker and smoke for 30 minutes-1 hour. You just want a hint of smoke flavor.
  • Remove from the smoker and let cool then slice thin.
  • Serve with the cheese drizzled with the balsamic glaze.

For balsamic glaze

  • Add all ingredients to a small saucepan.
  • Bring to a boil then reduce to a simmer and continue to simmer, stirring often, until thick. The glaze should coat the back of spoon.
  • Remove from heat and cover until ready to use.

Notes

Best served immediately.

Nutrition

Calories: 111kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 478mg | Fiber: 4g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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

Barbacoa-Style Smoked Chuck Roast

It’s an understatement to say I’m a big fan of smoking chuck roast. When it’s on sale it’s big time cheaper than brisket and yet still tender, moist and ‘beefy’. Sometimes I slice my smoked chuck roast, but more times than not I chop it for sandwiches or cut it into chunks for use in a chili or stew. This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!

Barbacoa-Style Smoked Chuck Roast

Sliced Or Chopped, It’s Delicious

I do not trim my chuck roasts before marinating them. I want all that fat to still be on the meat when I smoke it, adding flavor and moisture. After the meat is done I slice or chop it, leaving off the fatty pieces. Fat is flavor and you want your barbacoa-style smoked chuck roast to have as much flavor as possible!

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Barbacoa-Style Smoked Chuck Roast
Print Pin
4 from 1 vote

Barbacoa-Style Smoked Chuck Roast

This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 12 servings
Calories 235kcal
Author Mike

Ingredients

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 fruit woods or 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 or chopping. Add any juices from the foil back into the meat for extra flavor.

Notes

Keep leftovers in the fridge. Reheat over medium heat.

Nutrition

Calories: 235kcal | Carbohydrates: 2g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 389mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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

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Fried Smoked Wings

Visit my other site, For The Wing, for all things chicken-wing!

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!

Fried Smoked Wings

Smoke ’em

The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

Fried Smoked Wings

Fry ’em

When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

Fried Smoked Wings

Grill ’em (optional)

There’s a brewpub by our house that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

Fried Smoked Wings
Print Pin
5 from 1 vote

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. 
Course Appetizer
Cuisine American
Keyword deep-fried, smoked, wings
Prep Time 10 minutes
Cook Time 2 hours 2 minutes
Total Time 2 hours 12 minutes
Servings 6
Calories 272kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings in the seasoning.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat canola oil to 350 F.
  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Let cool slightly.
  • Serve tossed with your favorite sauce and your favorite dipping sauce on the side.

Notes

Optionally, after saucing, you can toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Nutrition

Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Anchor Bar 5 Pack Gift Box
Anchor Bar 5 Pack Gift Box

2-2-1 Smoked Baby Back Ribs

I’m a huge fan of spareribs trimmed St. Louis-style and smoked low-and-slow. I have to admit, my favorite part are the rib tips that come from trimming the spareribs. And that’s why, until recently, I haven’t really smoked a lot of baby back ribs, which have less fat and no tips.

This is The Way

Well, now I cannot stop making them. This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. They’re truly easy to make and are about as fool-proof as you can get, and you get the same results time after time.

Don’t be afraid of the mustard on these smoked baby back ribs. It’s there to help the seasoning adhere to the ribs. Trust me, you won’t taste it a bit when the ribs are done.

2-2-1 Smoked Baby Back Ribs

What’s in a Name?

So why are they called 2-2-1 ribs? Because you smoke them uncovered for 2 hours. Then you smoke them wrapped in foil for another 2 hours. And finally finish them off uncovered for another hour. Now, depending on the size of the ribs and the temperature of your smoker, they might be done a bit earlier or later, but a minute here or there won’t make a big difference. Just make sure they’re nice and tender before removing from the foil.

Weber Original Rib Rack For Grilling, Small
Weber Original Rib Rack For Grilling, Small

If you prefer spareribs, check out my technique for making 3-2-1 smoked St. Louis-style ribs. Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

2-2-1 Smoked Baby Back Ribs
Print Pin
5 from 1 vote

2-2-1 Smoked Baby Back Ribs

This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. 
Course Main
Cuisine American
Keyword ribs, smoked
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 1 rack
Calories 1270kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple.
  • Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub.
  • Smoke for 2 hours, bone-side down.
  • Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a thin line of honey, a few teaspoons of chili sauce, and a line of margarine.
  • Place the ribs bone-side down onto the center of the foil.
  • Squeeze out another line of honey, a few teaspoons of chili sauce, and some more margarine along the meat side of the ribs. No need to spread out the ingredients.
  • Seal the foil tightly and return to the smoker for 2 hours or until you can easily slide a toothpick between the ribs.
  • Carefully open the foil (the escaping steam will burn!) and remove the ribs, placing them directly on the smoker grates. Reserve the basting juices and brush them onto the ribs.
  • Smoke another 30 minutes, brushing with the basting juices every 10 minutes.
  • Now, brush the ribs the BBQ sauce and smoke another 30 minutes or until the sauce is set as you desire.
  • Let rest 10 minutes before slicing and serving.

Notes

Nutritional values do not include the rub or sauce.

Nutrition

Calories: 1270kcal | Protein: 108g | Fat: 93g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 493mg | Potassium: 1400mg | Vitamin A: 125IU | Calcium: 176mg | Iron: 4mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
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

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