A very flavorful, and easy way to prepare a chuck roast. Start with a 3-4# roast and season with your favorite rub. I have recently taken to Meat Church Holy Cow. I just like the name, and it tastes pretty good, too.
Smoke at 160F for 3 hours before placing in a Dutch oven. Add about 4 quartered red potatoes, 4 carrots, a large handful of pearl onions, chopped garlic and fresh thyme and oregano. Cover with 2 cups of beef broth and 1 cup of red wine. Cover the Dutch oven and cook at 275 for 3-4hours, or until fork tender and the meat tops 200F.
Marinated pork tenderloin smoked to perfection, the ‘other white meat’ truly is delicious.
I typically find pork loin no larger than 1 1/2 pounds, which will feed 2-3 people. For this meal, I had 4 loins that fed 6 people. What you see above represents 3 of the 4 loins. The 4th was devoured when my guests decided they wanted seconds!
Start making these about 6 hours before you are ready to eat. To cook up 4 loins, marinate them in 1C apple juice, 1/2C brown sugar, 1/2C honey, 1T paprika, 1T salt, 1T pepper, 1T garlic powder and a handful of fresh thyme.
When ready to cook, place on your smoker at 225F and cook until the internal temperature reaches 140F. Pull and let rest for 15 minutes, as the temperature will continue to rise to about 145-148 by the time all is said and done.
My kids love deviled eggs and these are their favorite! Traditional approach with a bit of smoke and a spicy kick.
To make these, you will need:
4 slices of bacon, crumbled (I use my homemade Chronic Bacon- thick cut slices coated in brown sugar, cayenne pepper and red pepper flakes, baked at 350 for about 30 minutes)
2t white vinegar
2t yellow mustard
1/2t chili powder
1/2t paprika, plus additional for dusting
2T chopped chives
Hard boil the eggs anyway you want. I typically start fresh eggs in cold water that is brought to a boil. Let boil for 10 minutes before cooling in ice water for 20 minutes.
Peel the eggs and slice in half. Remove the yokes and place on a baking sheet.
Split the jalapeños and remove the ribs and seeds. Also place on the baking sheet.
Put the baking sheet with egg yolks and peppers into your smoker on it’s lowest setting (165-180F) for 45 minutes. During the last 15 minutes, add the egg whites to the smoker, too. You don’t want the egg whites to smoke for the entire 45 minute period, as they will get rubbery.
Mash the egg yolks in a bowl. Chop the jalapeños and 2 of the bacon slices. Mix in with the yolks. Add the mayo, vinegar, mustard, chili powder, paprika and salt. Stir well and scoop about 1 tablespoon into each egg white. Dust with paprika and sprinkle on chives and remaining bacon. Drizzle with hot sauce if desired and enjoy!
In honor of the biggest Philly Cheesesteak critic I know, Jason Zorc, I provide for you this quick and easy recipe, ready in about 30 minutes.
Adapted this recipe from a sheet pan plan. To make this you will need the following:
1 1/2 pounds ribeye steak, sliced thinly
1 green bell pepper
1 red bell pepper
1 yellow onion
8oz sliced mushrooms
2T olive oil
4oz cream cheese
1t Dijon mustard
2t Worcestershire sauce
8 slices provolone
4 sliced rolls
Optional mayo as a spread
Salt & Pepper
Set your smoker for 450F. Thinly slice the meat, peppers, onion and mushrooms. Lay them on a sheet pan and drizzle with olive oil. Toss everything together to spread oil evenly and season with salt and pepper.
Place on the grill over indirect heat for 30 minutes. Stir the mixture and spread evenly every 10 minutes.
Just before the sheet pan is done, combine the cream cheese, Worcestershire sauce and mustard in a container. Microwave for 1 minutes, whisk until smooth.
Mix the meat and veggies with the cream cheese mix, scoop onto 4 rolls, topped with 2 slices of Provolone. Broil for a few minutes until cheese is melted and enjoy!
An absolutely delicious spin on a dinner classic, this meatloaf combines 3 different meats with a bacon-weave so you can serve up the best meat loaf mankind has ever tasted.
I like to make the loaf the day before I want to eat, so all the flavors have a chance to meld in the tasty mounds of meat. Start with sautéing the following until soft:
1T olive oil
1 grated carrot
1 diced stalk celery
4oz diced mushrooms
1/2 diced red onion
Cook the vegies until soft, about 10 minutes over medium heat. Allow vegies to cool, then mix in a large bowl with the following:
1# hot Italian sausage
0.5# cooked and crumbled bacon
4 cloves diced garlic
4 sprigs fresh thyme
1 beaten egg
2t Worcestershire sauce
1/2C condensed tomato soup
Optional Siracha sauce (use 1/2C in lieu of tomato soup and brush on after smoking)
1 C ketchup
1/4C maple syrup
1/4C Steak Sauce
1T Montreal Steak Seasoning
Mix everything together, form into a loaf, and wrap in plastic wrap. Refrigerate overnight.
When ready to cook, start grill on Smoke or a temperature of around 165F. Smoke the meatloaf right on the grill grate for 3 hours.
While the meatloaf is smoking, prepare your bacon weave using 1# of regular or thinly sliced bacon. If you’re not sure how to do a bacon weave, just Google it. They are really cool, but can be a challenge to get crisp. You’ll see my secret for that below.
After smoking the meatloaf for 3 hours, wrap the top with the prepared bacon weave and turn up the heat to 350F. Let cook until the internal temperature reaches 155F, about 45 minutes.
At this point, you need to crisp up the bacon. Move the meatloaf to a cookie sheet and place under the broiler in an oven for 5-10 minutes until crisp. Watch the bacon closely, as it goes from not done to burnt very quickly.
Once the bacon is crisp, remove the meatloaf from the oven and brush with BBQ sauce before returning to the smoker to firm up the sauce. Smoke at 165F for 10-15 minutes to finish. Remove from smoker and let rest 10 minutes before cutting and serving.
Don’t knock it until you try it! A crispy, classic mayo based coleslaw with a hint of smoked flavor. Even my wife that’s not a big fan of coleslaw likes this delicacy!
You can either go the quick route and buy a coleslaw mix in the prepackaged lettuce section of your supermarket, and coleslaw dressing with the salad dressings, or make your own. In this example, I bought a bag of coleslaw mix that I tossed with a bag of broccoli slaw mix to add some color, while I made the dressing from scratch.
To make the slaw, shred the following:
1 head green cabbage
1 head purple cabbage
Lay the shredded slaw out on perforated pans and smoke at the lowest setting on your smoker for about 30 minutes, until the cabbage just starts to take on a bit of the smoked color. Remove from the smoker and toss in the dressing. To make your own, mix the following:
1 1/2C mayonnaise
1/4 C white vinegar
1t celery seed
You can serve it as-is, or for best results, refrigerate overnight to allow the flavors to meld. Top with thinly sliced scallions before serving.
So you’ve got all this grill space, what to do with it? Smoke Cheeze-Its!
What you see above represents one Costco sized box of Cheeze-Its with 2 packages inside the box. Empty the crackers into a bowl and spray/toss with cooking spray. Sprinkle with garlic salt and if you want a zing, cayenne pepper.
Lay out as close to one layer as you can. If you have perforated sheets, use those. Smoke between 150-180 for 3-5 hours, tossing/stirring every hour to keep the smoke even. After they cool, place in a zip lock bag and seal. You can eat them right as you pull them from the grill, but they will taste better the next day.
An intriguing change from traditional corn on the cob. Start with 4 ears of corn, shucked. Cut cob in half, and then split each half down the middle by carefully cutting through the center of the cob. When you are done, you should have 32 corn ribs.
You can now use your favorite BBQ sauce and rub to slather over the ribs. Using direct heat, preheat the grill to a medium-high temp and oil the grates. Place the corn ribs on the grill and close the lid. Cook until they begin to char, about 6-8 minutes. Flip ribs and repeat.
You can either serve as-is, or brush with more sauce and rub. Sprinkle with scallions and serve.
Started with a 2 pound flank steak. Marinated it in the juice of 3 oranges, 2 lemons and 4 limes, along with 3 cloves of garlic, 1/2C fresh Cilantro, 1 jalapeño, 1/2t cumin, 1/4C olive oil, 1t salt and 1t pepper. Let it sit in the fridge overnight then rubbed with my favorite beef rub and smoked for 1 hour at 165F. Finished on the gas grill over direct heat, until internal temp of 135F, about 6 minutes/side.
Made the salsa using fresh tomatoes from the garden. Skinned and crushed about 2 pounds of plumb tomatoes, 2 sweet onions chopped, 3 jalapenos, and 1 bunch of cilantro. Salt and pepper to taste plus the juice of 1 lime. Always better the next day!
Finished the meal with this homemade peach pie and margarita- recipes available on request.