Western Premium BBQ Products Recipes

Smoked Chicken Drumsticks

Wed, 28 Jun 2023 16:29:47 GMT

Smoked Chicken Drumsticks

Chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours then cook low and slow over indirect heat with Pecan BBQ Smoking Chips . Lastly, give the chicken drumsticks a kiss of char over hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.

This recipe was originally published on GrillingGrandma.com

Specifically I have 3 favorite smoking chips I love for chicken drumsticks:

Pecan BBQ Smoking Chips create a strong smoke flavor that will add a sweetness to the chicken. If I wanted to lighten the smokiness I could have added Apple BBQ Smoking Chips to the Pecan BBQ Smoking Chips.
Cherry BBQ Smoking Chips will give the chicken a mild smokiness with hints of fruit and tanginess. At the same time Cherry BBQ Smoking Chips add a hint of gorgeous color to chicken.
Post Oak BBQ Smoking Chips impart an all round subtle smoky flavor to drumsticks. Your diners will not recognize the type of smoke flavor but will comment on the depth of mild smoky flavor; so delicious!

SERVINGS: 8 (2 drumsticks per serving)

PREP TIME: 15 minutes

COOK TIME: 45 minutes

Equipment

Gas Grill
2 cups Western Pecan BBQ Smoking Chips
Smoker box or perforated foil packet
Grill Gloves, Grill Tongs, Meat Thermometer
Grill pan if making butternut squash
Blender or food processor
Plastic or Glass Bowl or resealable marination plastic bag

Ingredients

For the Lemon Brine:

2 cups water
3 tablespoons granulated sugar
2 tablespoons fish sauce
2 tablespoons kosher salt
2 teaspoons granulated garlic
2 scallions, rough chop
2 inches peeled ginger, rough chop
Zest from 2 lemons
1/4 cup fresh lemon juice

For the Chicken Drumsticks:

3.5 pounds chicken drumsticks
2 tablespoons avocado or neutral flavored oil
Jack Daniels® Beef Rub

Optional Side Dish: Smoky Butternut Squash with Leeks

2 cups sliced leeks, 2 pounds chopped butternut squash, 6 tablespoons cup canola oil, 1 1/4 teaspoon granulated garlic, 3/4 teaspoon coriander, 3/4 teaspoon black pepper, 3/4 teaspoons salt

Instructions

Prepare the brine.

In the bowl of a blender or food processor, combine the water, sugar, fish sauce, salt, granulated garlic, scallions, ginger root, and lemon zest and juice. Blend until well mixed.
Pour marinade into a plastic or glass container that can be sealed. Add the chicken drumsticks, and stir to emerge the chicken.
Seal the marination container, and refrigerate for 3 to 6 hours.

Prepare the drumsticks.

After the chicken marination time is over, pat the drumsticks dry.
Place a drying rack on top of a rimmed baking sheet. Arrange the chicken on the rack, and brush with oil.
Generously sprinkle both sites of drumsticks with Jack Daniel’s® Beef Rub. Note: This step can be done several hours before grilling, if lightly covered and refrigerated.

Prepare the gas grill.

Prepare the gas grill for 400°F indirect cooking as directed in the grill’s instruction book.
Fill a smoker box with 2 cups Western Pecan BBQ Smoking Chips, and securely position over the hottest part of the grill. Close the grill’s lid.
Wait about 10 minutes, open the lid to see if smoke is drifting. If so, turn the grill down to 275°F indirect heat.

Smoke the drumsticks.

Smoke the chicken, over indirect heat for 40 minutes, turning them over after 20 minutes.
Cook the drumsticks until the internal temperature registers 155°F. Remove the partially cooked drumsticks from the grill.

Sear the drumsticks.

Bring the grill temperature to 425°F to 450°F direct heat. Return the drumstick to the grates, and cook for 4-5 minutes on each side.
Remove the drumsticks from the grill once the internal temperature registers 175°F-189°F.

Serve the drumsticks

Place the chicken drumsticks on top of a pan of grilled roasted vegetables. Garnish with fresh herbs and lemon slices.

Make the Butternut Squash (Optional)

Whisk the canola oil, garlic, coriander, black pepper and salt. Slice 2 cups of leeks and toss in 2 tablespoons of the seasoned oil. Chop 2 pounds of butternut squash or buy it already chopped. Mix the squash with the remaining seasoned oil.
Place a large grill safe skillet or pan in the grill, after the smoker box has smoke drifting, and the grill’s temperature is being lowered to 275°F. Once the pan is warm, drizzle with oil and add the leeks. Smoke the leeks for about 5 minutes. Add the butternut squash, and stir. Cook until squash, stirring occasionally, until fork tender.

Notes

The chicken drumsticks can be placed on top of the butternut squash for a bright presentation.
Stay Safe! Use food safe gloves when working with raw meat. The USDA guideline for eating cooked chicken, at a safe temperature, is 165°F. However, chicken wings love a higher internal temperature.
Marinade chicken drumsticks in a glass or plastic container not in a cast iron or aluminum container to prevent an acidic reaction that will effect the flavor of the chicken .

Smoked Shrimp Scampi Bruschetta

Mon, 26 Jun 2023 22:36:43 GMT

Smoked Shrimp Scampi Bruschetta

By Merry Graham GrillingGrandma.com

In this recipe, you poach lemon garlic shrimp in mesquite smoked butter sauce, then ladle it over grilled baguettes creating an exquisite smoked shrimp scampi bruschetta. It is so delicious and satisfying it can be served for dinner or as a show-piece appetizer.

This recipe was originally published on GrillingGrandma.com

SERVINGS: 8

PREP TIME: 10 minutes

COOK TIME: 30 minutes

Ingredients

1 pound Extra Large Shrimp (16-20 count), tail-on, deveined, thawed
12-15 slices from a baguette
1/4 cup garlic olive oil or olive oil
1 cup unsalted butter, cut into slices
8-10 garlic cloves, chopped
2 large scallions, chopped
1 -2 teaspoons fish sauce or soy sauce
2 teaspoons smoked paprika
1 1/2 cup chopped tomatoes
3 medium tomatillos chopped
1/4 cup chopped parsley, divided
1 lemon, zest and juiced, divided
Salt, pepper, or seasoning of choice

Instructions

Prepare the shrimp and sauce ingredients.

1. Thaw the shrimp in a colander over the sink.

2. If the shrimp has not been deveined, do so.

3. If the shrimp has a shell intact, remove it. It is okay to remove the tail, if desired.

4. Have the butter sliced and tomatoes and aromatics chopped before starting this recipe to prevent overcooking the shrimp.

Prepare the baguette.

1. Use a bread knife to cut the baguette diagonally in 1/4-inch to 1/2-inch thick slices.

2. Brush both sides of the bread with olive oil.

3. Toast the baguette over low direct heat at any time before the shrimp has finished poaching.

Prepare the gas grill.

1. Fill a smoker box with 2 cups Western BBQ Premium Mesquite Smoking Chips.

2. Place the smoker box over direct medium high heat until the smoke drifts.

3. Transfer the smoker box to indirect heat to slow down the smoke release.

Smoke the butter sauce.

1. Place the butter, garlic, and scallions into a cold cast iron skillet and place over indirect low heat.

2. Close the grill’s lid and smoke for about 8 minutes, or until the butter melts.

3. Add the fish sauce, smoked paprika, tomatoes, tomatillos, half of the parsley, and lemon zest, and stir to combine.

Poach the shrimp.

1. Add the shrimp, and poach the shrimp for about 20-30 minutes. The time depends on how low you can keep the garlic butter poaching sauce. The ideal temperature of the butter poaching sauce is 170°F.

2. Add lemon juice to taste, and stir in extra fresh herbs, scallions, and seasoning to desired taste.

3. The shrimp is done when there is no longer a grey tint, and it is beautifully opaque in color.

4. The ideal internal temperature for shrimp to be eaten at is 120°F or up to 145°F.

Serve Shrimp Scampi Bruschetta:

1. With a slotted spoon left the poached shrimp and tomatoes mixture and place over the grilled bread.

2. Ladle as much of the smoked butter sauce as you want over the shrimp.

3. Garnish with herbs.

Hand Carved Hickory Smoked Ribeye

Mon, 26 Jun 2023 21:58:57 GMT

Hand Carved Hickory Smoked Ribeye

By Merry Graham GrillingGrandma.com

Hand carved hickory smoked ribeye steaks are delicious and can be affordable! Here’s why; we stock up on bone-in ribeye roasts during the holiday sales, then cut the roasts into steaks! Grab my tips and a sharp knife; it’s time to eat affordable hickory smoked steaks. Hand Cut Hickory Smoked Ribeye Steaks.

This recipe was originally published on GrillingGrandma.com

SERVINGS: 6

PREP TIME: 10 minutes

COOK TIME: 18 minutes

Equipment:

1 Chef’s or Sharp Knife
Butcher’s Twine
2 cups Western Hickory BBQ Smoking Chips

Ingredients

Ingredients:
1 (4.5 pounds) bone-in ribeye roast, thawed
Jack Daniel's ® Steak Seasoning

Instructions

TO CUT THE STEAKS

Decide how thick you are going to cut each steak, we suggest 1-inch to 1 1/2- inches. For a ribeye steak remove the rib bones first. To serve rib steaks, keep the rib on, both are delicious.
With the fat facing down, place a chef’s knife on the thick part at the top of the eye and cut downwards.
Pat the edges of the steaks into a round shape. Using butcher twine horizontally tie the ribeye steaks to secure.

TO SEASON THE STEAKS

An hour before grilling, on a cutting board or plate, generously season all sides of the steaks with Jack Daniel’s® Steak Seasoning. Cover the steaks lightly and leave at room temperature.

TO SMOKE THE STEAKS

Fill a smoker box with 2 cups of hickory chips, and place above the hottest burner in your gas grill. Heat the grill t0 350-400°F just to get the Hickory Smoking Chips smoking.
Once there is plenty of smoke drifting from the smoker box, turn the heat to 300°F indirect heat. Place the steaks over indirect heat and smoke until the internal temperature is 110°F, about 10 to 15 minutes. Remove the steaks to a platter and increase the grill’s heat to 425°F.

TO SEAR THE STEAK

Over direct high heat sear both sides of steaks, until they reach 5°F less than desired serving temperature; 115°F for rare, 125°F for medium rare, or 135°F for medium-well.
Salt and pepper to taste. Hand Cut Steaks can be served immediately

NOTES

Tip 1: Season the steaks and before grilling with Jack Daniel’s® Steak Seasoning
For every pound of meat use 1 teaspoon of Jack Daniel’s® Steak Seasoning.

Tip 2: If Jack Daniel’s® Steak Seasoning is not available, mix salt, pepper, and granulated garlic.

Tip 3: If you are a heat seeker, add hot sauce or red pepper flakes.

Pecan Smoked Salsa Mac and Cheese

Mon, 26 Jun 2023 21:20:37 GMT

Pecan Smoked Salsa Mac and Cheese

By Merry Graham GrillingGrandma.com

Pecan Smoked Mac and Cheese with a Salsa Cheese sauce is festive for a Holiday Celebration or casual enough for a backyard BBQ. Flavor boosts of cumin, granulated garlic, and onion powder are added to cheese sauce that includes fresh salsa, sharp cheddar, pepper jack cheese, and sour cream. Smoky delish and oh so easy.

This recipe was originally published on GrillingGrandma.com

SERVINGS: 10

PREP TIME: 10 minutes

COOK TIME: 20 minutes

Equipment:

Gas grill

12" grill safe skillet

2 cups Western Pecan BBQ Smoking Chips

Perforated foil packet or smoker box

Ingredients

1 pound elbow macaroni or pasta of choice

1/3 cup salted butter

1/4 cup all-purpose flour

2 cups whole milk

1/2 teaspoon granulated garlic

1/2 teaspoon ground cumin

1/4 teaspoon onion powder

1/4 teaspoon sea salt

12 ounces cheddar cheese, cubes or grated, about 3 cups

8 ounces pepper jack cheese, cubes or grated cubes, about 2 cups

1/4 cup sour cream

1 cup refrigerated salsa or Pico de Gallo, divided

2 cups tortilla chips, crushed

Instructions

PREPARE THE GRILL

Preheat your gas grill to indirect 350°F.

Place wood chips into a smoker box, and place above the hottest burner.

PREPARE PASTA

Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.

Cook pasta 1-minute less than directed on the package instructions.

Drain pasta into a colander.

Place two cups of ice on top of pasta after it drains to help prevent overcooking.

PREPARE CHEESE SAUCE

Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.

Cook pasta 1-minute less than directed on the package instructions.

Drain pasta into a colander.

Place two cups of ice on top of pasta after it drains to help prevent overcooking.

SMOKE THE MAC AND CHEESE

Top mac and cheese with crushed tortilla. Add another 1/2 cup salsa to the very center of the mac and cheese.

Place the skillet over 350°F indirect heat.

Smoke the mac and cheese for 20-25 minutes, or until the cheese sauce is bubbly.

Serve Pecan Smoked Mac and Cheese immediately!

Best Steak and Eggs Ever

Mon, 26 Jun 2023 20:45:20 GMT

Best Steak & Eggs Ever

By Merry Graham GrillingGrandma.com

It’s time to elevate a breakfast classic! With my grilling grandma touch, Steak and Eggs is now Hickory Smoked Ribeye Steak and Eggs, Skillet Caramelized Peppers Poblano Hash Browns! And the best part is you can make it all on your gas grill using Western Hickory BBQ Smoking Chips!

This recipe was originally published on GrillingGrandma.com

SERVINGS: 5

PREP TIME: 10 minutes

COOK TIME: 30 minutes

Equipment:

2 grill safe surfaces, cast iron is a good choice

2 cups Western Hickory BBQ Smoking Chips

Ingredients

3 (8-12 oz) rib eye, over 1-inch thick
Jack Daniel’s® Steak Seasoning
2 cups tri-color mini peppers, sliced
1 large red onion, chopped
1 poblano pepper, chopped
Cooking oil, canola or avocado
6-8 cups frozen hash browns, thaw and pat dry
4-6 large eggs, desired quantity
1/4 cup chopped chives or green onion
Fresh basil, optional

Instructions

TO PREPARE THE STEAK

Generously season both sides of the steak with Jack Daniel’s® Steak Seasoning. The steaks can be seasoned the night before and air dried in the refrigerator. Or right before grilling, remove steaks from the refrigerator and pat dry then season.

TO PREPARE THE GRILL

Loosely fill a smoked box with hickory smoking chips. Set the smoker box on the hottest part of the grill, and close the grill lid. Heat the gas grill to 375°F degrees. Place a large grill safe griddle or pizza pan on the grill to cook hash browns. Place a skillet on the grill for the peppers and onion steak topping. The smoking chips usually release smoke after 12-15 minutes

FOR THE VIBRANT PEPPERS & ONION MEDLEY

Pour about 1 tablespoon of cooking oil into the skillet. Add the mini pepper slices and 1/2 cup chopped red onions, and lightly salt or season with Jack Daniel’s steak seasoning. Grill and smoke medley until softened, about 7 minutes. Once the pepper medley has softened remove from the skillet, and set aside. The skillet does not need to be wiped out before the eggs cook in it.

FOR THE POBLANO HASH BROWNS

Place about 2-3 tablespoons cooking oil on the pizza pan or griddle. Add the poblano pepper and remaining chopped red onions. Once the aromatics soften, about 7 minutes, add the hash browns. Sprinkle Jack Daniel’s® Steak Seasoning on hash brown while they are cooking. Do not stir the hash browns until they are beginning to turn golden brown, about 12 minutes. After crisping both sides of the hash browns, remove from the grill.

COOK THE STEAKS

After 12-15 minutes of the smoker box being placed in the grill, open the grill lid, and check to to see if wood chips are smoking. Once the wood chips are smoking, adjust heat to 225°F to 300°F degrees. Precede to smoke the steaks over indirect heat, flipping one time, until the internal temperature is 125°F. Remove the steaks, and raise the heat to 450°F degrees.

CHAR THE STEAKS

Over direct high heat sear both sides of steaks, until they reach 5°F less than desired serving temperature. Remove charred steaks from the grill, and rest meat for 5 minutes before slicing.

COOK THE EGGS

As the steaks are resting fry the eggs. Add 1/2 tablespoon cooking oil to the (pepper medley) skillet. Crack eggs into hot. Sprinkle Jack Daniel’s Seasoning on hash brown while they are cooking. Fry eggs to desired doneness.

TO SERVE

Slice the steaks and fan them out over the hash browns. Add the fried eggs, and sprinkle with chives. Garnish with basil, if desired.

NOTES:

• Cook at least one egg per serving. The eggs are great over easy but serve eggs as you would for a weekday breakfast.

• If Jack Daniel’s Steak Seasoning is not available mix salt, pepper, and granulated garlic together.

• If you are a heat seeker, add hot sauce or red pepper flakes.

Smoked Mashed Potatoes

Mon, 26 Jun 2023 19:22:11 GMT

Smoked Mashed Potatoes with Sour Cream, Chives and Bacon

By Merry Graham GrillingGrandma.com

If you love loaded mashed potatoes just wait until you taste Smoked Mashed Potatoes with Sour Cream, Chives and Bacon. In brief, we’ve taken a classic mashed potato recipe and smoked it on a gas grill with Western Apple BBQ Smoking Chips ! Whether you're making this for a holiday, special occasion or to satisfy a comfort food craving, the mashed potatoes with cream, chives, cheese, and bacon blended in and smoked, add extra cheer!

This recipe was originally published on GrillingGrandma.com

PREP TIME: 15 minutes

COOK TIME: 50 minutes

Equipment: 2 cups Western Mesquite, Hickory, Cherry or Mesquite BBQ Smoking Chips

Ingredients

1/2 pound bacon, chop into 1-inch pieces
2.5 to 3 pounds russet potatoes, peeled
1/2 tablespoon sea salt
1 cup unsalted butter, softened
2 cups half and half cream or whole milk, divided
3/4 cup sour cream
1 teaspoon salt
3/4 teaspoon granulated garlic
1/2 teaspoon onion powder
1 teaspoon sea salt then adjust to taste
1/3 cup chopped chives, divided
1/2 cup shredded cheddar cheese or preferred cheese

Instructions

Note: Mashed potatoes can be made in your kitchen then placed in a greased cast iron skillet and smoked on a gas grill. I enjoy preparing all of the steps on my gas grill as I would on a range burner. Take your pick!

FRY THE BACON

In a cold 12-inch cast iron skillet arrange a single layer of bacon.
Fry the bacon over direct medium high heat until crispy.
Remove bacon from the skillet, and pat the fat off with a paper towel.
Wipe the grease from the frying pan out with a paper towel.

PREPARE THE POTATOES

Cut the peeled potatoes into 2-inch pieces.
In a large 4-qt saucepan or pasta pot, combine potatoes and enough cold water to cover by 1-inch.
Bring to a boil then add salt and reduce to a simmer. Cover partially and simmer 18-20 minutes or fork tender.
Drain potatoes in a colander, reserving 1 cup of potato water.

SEASON AND MASH THE POTATOES

Use the cast iron skillet to warm the butter and 1 cup of the half and half cream.
Add 1/2 of the softened potatoes, and roughly mash with a potato masher. Alternative method is to use a rice mill to finely mash the potatoes and then slowly add warm butter, dairy and seasoning.
Add the remaining potatoes, salt, granulated garlic, and onion powder.
Slowly adding the remaining dairy, and mash until smooth or desired consistency. Add potato water if a lighter texture is desired.
Fold in the 1/2 of the chives.
Top with grated cheese and bacon bits.

SMOKE THE MASHED POTATOES

Fill a smoker box with Western BBQ Apple Smoking Chips.
Heat a gas grill to medium high. Place the smoker box on the grill grate above the hottest burner. Close the lid on the grill.
In about 10 minutes, there should be the presence of smoke. Once smoke is present, adjust the grill’s heat to 325°F indirect heat.
Create an indirect heat zone by turning off the burner or burners that will be directly below the skillet.
Place the skillet of mashed potatoes in the center of an indirect heat zone on a gas grill. Smoke mashed potatoes for 20-30 minutes until warm through. Sprinkle chives on the smoked mashed potatoes, and serve warm.

NOTES:

1. For holiday dinners, I make the mashed potatoes earlier in the day, and warm in the slow cooker. If warming the mashed potatoes later in the day, add the cheese, bacon and chive topping to the potatoes 20 minutes before serving not during the entire warming time.

2. To freeze leftover mashed potatoes, allow to cool then place in a freezer-safe bag. Mashed potatoes freeze for up to 2 months. Warm in the oven, covered, with added milk and butter.

Smoky Maple Bacon Green Beans

Mon, 26 Jun 2023 16:54:52 GMT

Smoky Maple Bacon Green Beans

By Merry Graham GrillingGrandma.com

Maple smoked green beans with a citrusy maple mustard glaze and dotted with bacon and onion is perfect for a holiday green bean side dish and yummy enough for a back porch grilling party. Because of its popularity don’t be timid when serving it as an appetizer, the smoky grilled green beans love to show off they are that good!

This recipe was originally published on GrillingGrandma.com

SERVINGS:6 - 8

PREP TIME: 15 minutes

COOK TIME: 45 minutes

Equipment: Western Maple BBQ Smoking Chips , gas grill, smoker box (or foil) for smoking chips, grill-safe rimmed pan

Ingredients

2 pounds French Green Beans, Haricot Vert

12 oz sliced bacon

Maple Mustard Glaze:

1/4 cup pure maple syrup

3 tablespoons fresh lime juice

1/2 to 1 teaspoon Sriracha style sauce

2 tablespoons soft salted butter

1/4 to 1/2 teaspoon Jack Daniel's® Steak Seasoning

Instructions

Step 1. Cut the tips off of the green beans, if needed.

Step 2. Fill a large pasta pot with about 4 quarts of water. Add 1 tablespoon of salt and 1 teaspoon of granulated sugar to the water, and bring to a boil.

Step 3. Carefully lower green beans into the boiling water, and cook for 3 minutes. In a colander, drain the blanched green beans then transfer to a boil of ice water to stop the cooking process.

Step 4. In a colander, drain the ice water from green beans. Set the par-cooked green beans aside until the bacon has been cooked and crumbled.

Step 5: Use 2 cups of Western Maple BBQ Smoking Chips to fill a smoker box or make a perforated foil packet. Place the smoking chip vessel over the hottest burner that is the farthest from the grill’s vent.

Step 6: Cut 12-ounces of bacon slices crosswise in half. Arrange bacon slices on a rimmed cast iron griddle or pan, and place in the center of the grill. Turn the gas grill on to direct 375°F heat. Close the grill’s lid, and set a timer for 15 minutes, then take a peek.

Step 7: Grill the bacon until crispy, 20-25 minutes, stirring and removing smaller slices as needed. Remove the crisp bacon from the grill and pat with a paper towel. Crumble bacon in large 1/4-inch to 1/2-inch pieces, and set aside.

Step 8: Add the prepared green beans to the bacon fat in the rimmed pan, and stir to coat. Close the lid and smoke the green beans for 10 minutes. Add the maple mustard glaze, and crumbled bacon and stir to coat the green beans. Close the grill’s lid and smoke and roast green beans for 10 minutes or until desired doneness.

Note:

Store any leftover smoky maple green beans in an airtight container and place in the refrigerator for up to 3 days.

The Green Beans and the Maple Mustard Glaze can be blanched 2 days in advance. And if you really need a time saver on serving day, simply prepare bacon crumbles ahead of time and save the bacon fat. On serving day, heat the bacon fat in the rimmed pan on the grill, add the green beans, glaze, and bacon and smoke for 20 minutes at no higher than 375°F degrees.

Grandma's Best Chicken Burgers

Wed, 21 Jun 2023 20:21:36 GMT

Grandma's Best Chicken Burgers

By Merry Graham GrillingGrandma.com

Do you want to know the secret ingredient in Grandma’s Best Chicken Burger? To make it juicy, Grilling Grandma adds butter! Yes, glorious butter along with some simple seasoning will turn your next chicken burger into the best chicken burger ever.

The burger is elevated even more with Hickory Smoking Chips and smoking salt! To continue the boost the flavor fresh avocado cream is dotted with cilantro and scallions and spiked with spicy salsa verde. And finally, seasoned tomatoes and lettuce add a fresh light finalizing flavor to this Best Butter Chicken Burger ever!

This recipe was originally published on GrillingGrandma.com

SERVINGS:6

PREP TIME: 10 minutes

COOK TIME: 20 minutes

Equipment: 2 cups Western Hickory , Cherry or Mesquite BBQ Smoking Chips

Ingredients

Chicken Burger:

2 pounds ground chicken

1/2 cup salted butter, softened

2 tablespoons chopped cilantro

2 tablespoons chopped scallions

2 1/2 teaspoons smoked salt

1 teaspoon granulated garlic

1 teaspoon ground coriander

6 slices pepper jack cheese

Garlic Buns:

1/4 cup garlic olive oil

6 large hamburger buns

3/4 teaspoon granulated garlic

Cilantro Avocado Spread:

1/2 cup sour cream

1 soft avocado, skin and pit removed, cut into chunks

1 large scallion, chopped

1/4 cup chopped cilantro

1/4 cup green salsa verde, refrigerated tub or jar

1/2 tablespoon fresh lime juice

1/8 teaspoon salt

Seasoned Tomatoes and Lettuce:

3 large tomatoes, slice 1/4-inch thick

2 tablespoons Mediterranean olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 curly leaf green lettuce

Instructions

GRILL

Prepare a gas grill for direct medium high heat.
Place 2 cups of smoking chips in a smoker box or perforated foil packet, and place over the hottest part of the grill.

BURGERS

Lightly mix all burger ingredients, except the cheese, on a sheet of parchment or wax paper.
Form patties by hand, or in a 4-inch prep ring, 4-inch wide by 3/4 inch high. Place patties over indirect heat directly on the grill grates or onto a cold cast iron griddle or cast iron skillet.
Smoke patties at low heat, 300°F for 15 minutes or until the center of the burger reaches 140°F. Remove partially cooked patties for a few minutes, and turn grill temperature to high
Transfer patties to the hot cast iron pan. Cook patties for 3 minutes then turn over.
Place a cheese slice on each chicken burger and cook until the center of the meat reaches 160°F to 165°F. Remove chicken patties from the grill and let rest for 3 minutes before serving.

BUNS

Brush olive oil on top bun, and only the cut side of the bottom bun. Sprinkle all sides of buns with granulated garlic
Toast buns for about 2 minutes, directly on the cast iron pan or the top cooking grate to prevent burning.

AVOCADO SPREAD

Mix all Cilantro Avocado Spread in a mini food processor or by hand until smooth, and set aside.

CRISP THE CHICKEN LEG QUARTERS

Bring the grill temperature to 400°F to 425°F direct heat. Return the chicken leg quarters to the grates, and cook for 4-5 minutes on each side. Remove the chicken from the grill once the internal temperature registers 175°F-185°F.

TOPPINGS

Place sliced tomatoes and lettuce leaves on a cutting board, and sprinkle with olive oil, salt, and black pepper as listed in instructions.

ASSEMBLE

Spread 1 tablespoon of Cilantro Avocado Cream on both cut sides of buns. Top the bottom bun with 1 lettuce leaf, 1 tomato slice, 1 cheesy burger, 3 cilantro sprigs, and the top bun.

Chef Notes:

1. Use Monterey Jack Cheese if you can't stand the heat in Pepper Jack!

2. If your grill does not have a rack that is elevated then create your own by using a grill safe baker's rack on top of an inverted cast iron skillet!

Smoked Pineapple

Mon, 15 May 2023 17:13:22 GMT

Smoked Pineapple

By Bruce and Dina Miller, theperksofbeingus.com

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

Smoked pineapple is a delicious and unique way to enjoy this tropical fruit. Using Cherry BBQ Cooking Chunks , the smoke imparts amazing flavor and adds a beautiful caramelized color and texture to the fruit. You can smoke a pineapple with the skin on, or remove the stem and outer skin, and get amazing results either way. Enjoy smoked pineapple as is, or use as a garnish in cocktails, a side dish in tacos, an ingredient in a freshly made salsa, and more!

Ingredients

1 Whole Pineapple

Instructions

Slice a whole pineapple down the center, including the fruit crown (spiky leaves)
Light charcoal. Once coals are ready, add a few pieces of Cherry BBQ Cooking Chunks. Maintain temperature of 225 degrees F.
Add place setter and then grill grate
Add pineapple flesh side down, and cover, allowing it to smoke for 30 minutes.
Turn pineapple pieces over, cover, and check after another 30 minutes. You are looking for the flesh to be a more golden yellow. Do not overcook, or it will get mushy.
Place pineapple skin side down onto a sheet pan, and allow to cool.
Slice into chunks to use as garnish for drinks, or remove skin to use pineapple in other recipe

Mesquite Smoked Turkish Chicken Leg Quarters

Wed, 19 Apr 2023 21:54:33 GMT

Mesquite Smoked Turkish Chicken Leg Quarters

By Merry Graham GrillingGrandma.com

Mesquite Smoked Turkish Chicken Leg Quarters are not only moist and tender but the crispy chicken skin makes for a memorable bite! Mesquite Smoked on a gas grill, the chicken’s rub is a must-make with turmeric, cumin, garlic, cinnamon and clove in addition to the Jack Daniel’s Chicken Rub. Learn the trick to developing crispy chicken skin.

This recipe was originally published on GrillingGrandma.com

SERVINGS:5

PREP TIME: 10 minutes

COOK TIME: 1 hour, 15 minutes

Equipment: Gas grill, 2 cups Western Mesquite BBQ Smoking Chips , smoker box or perforated foil packet, grill gloves, grill tongs, meat thermometer, 1 medium to large bowl for tossing chicken in spice blend

Ingredients

5 chicken leg quarters, a 4 pound package

3 tablespoons Jack Daniel’s Chicken Rub

1 tablespoon granulated garlic

1 tablespoon ground cumin

1/2 tablespoon kosher salt

1/2 tablespoon granulated sugar

1/2 tablespoon ground turmeric

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground clove

2 tablespoons avocado oil or lemon olive oil

Optional: Vegetables for you drip tray such as carrots, potatoes, onions, celery (Note: the vegetables have to be turned one time and do not cook as long as the chicken.)

Instructions

PREPARE CHICKEN LEG QUARTERS

In a large bowl, whisk the dry spices with the baking powder to combine
Place the chicken in the bowl, cover with the lid, and turn over the bowl a few times to coat chicken in Turkish Rub.

AIR DRY THE CHICKEN

After the chicken is coated in the Turkish Rub place on a rack.
The rack of chicken can be refrigerated for 2 to 6 hours or even overnight.
After the air drying time is over allow the chicken to come close to room temperature on the counter, about 40 minutes.

PREPARE THE GRILL

Fill a smoker box with 2 cups Western Mesquite BBQ Smoking Chips, and securely position over a hot burner, about 400°F. Close the grill’s lid.
Once the smoking chips have begun to smoke, lower the temperature in the grill to 275°F indirect heat. For my grill, I turn the 2 left burners off and the one right burner on medium-low to achieve a 275°F indirect cooking zone

SMOKE THE CHICKEN LEG QUARTERS

Brush the grill with oil. Smoke the chicken over indirect heat for 40 minutes, turning chicken over after 20 minutes. Smoke chicken leg quarters until the internal temperature is around 155°F.
Remove the partially cooked chicken from the grill.
Increase the heat to 400°F direct cooking.

CRISP THE CHICKEN LEG QUARTERS

SERVE THE CHICKEN LEG QUARTERS

Place the chicken drumsticks on top of a pan of grilled roasted vegetables. Garnish with fresh herbs and lemon slices.

Chef Notes:

For a Sweet-Kick: Right before serving I have been known to drizzle the chicken with hot honey and lime juice!

To Baste or Not: Many backyard grillers think they need to glaze the skin several times during the cook. I say STOP! We are trying to extract liquid from the skin to create a crunch! Moisture will make the chicken rubbery. That's why I drizzle hot honey and lime juice on the chicken at the moment I am going to serve.

Keep It Crispy: Sometimes we wrap BBQ proteins in foil but this is not one of them. Since wrapping hot meat in foil creates steam and steam creates moisture please do not let steam touch your crispy chicken skin.

Smoked Deviled Eggs

Fri, 31 Mar 2023 19:17:43 GMT

Hickory Smoked Deviled Eggs

By Bruce and Dina Miller, theperksofbeingus.com

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

If you love BBQ, then you are gonna GO CRAZY for these smoked deviled eggs! The smoky flavor of BBQ combined with everyone's favorite appetizer will get any party started. When you think of smoked deviled eggs, think Western Hickory BBQ Cooking Chips . The sweet flavor of hickory wood chips is the perfect pairing to make this deviled eggs recipe so tasty!

Ingredients

12 Eggs
1/2 Cup Mayonnaise
2 Tbs Dijon mustard
1/8 Teaspoon Salt
1/4 Teaspoon Pepper
2 Teaspoons Pickle juice
1 Tablespoon Buffalo Hot Sauce

Ingredients for Topping Smoked Deviled Eggs :

1/3 Cup Smoked Bacon Candy
1/4 cup Cup Green onions

Hard Boil Eggs

Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil. Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling. Peel eggs, and sit on a paper towel to absorb any moisture.
Slice the eggs in half lengthwise and scoop the yolks onto a parchment lined sheet pan with sides. Place egg yolks on a platter and put into fridge while you are smoking the egg yolks.

Prepare Smoker and Smoke Egg Yolks

Turn on gas grill, or electric smoker. Add Western Premium Hickory Wood Chips to a smoker container, or a foil pouch with holes. Place on grill until the wood begins to smoke.
Place the egg yolks on the sheet pan onto the grill next to the smoke. Cover grill, and allow to smoke for 10 minutes. Turn pan, and allow to smoke for another 10 minutes.

Make the Egg Filling

Smash the egg yolks with a fork until no large pieces remain. Add in the mayonnaise, mustard, pickle juice, hot wing sauce, salt and pepper. Mix until well blended. You can use a hand mixer to make them smoother, but don't overdo it.

Prepare Smoker and Smoke Egg Yolks

Spoon or pipe the mixture back into the egg halves. Garnish with smoked bacon candy and sliced green onions. Drizzle with extra hot sauce if you like it spicy

Cherry Smoked Chicken Thighs

Fri, 10 Mar 2023 20:01:17 GMT

Cherry Smoked Chicken Thighs

By Bruce and Dina Miller, theperksofbeingus.com

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

Are you wondering how long to grill chicken thighs? I have to admit, grilling chicken thighs seemed a little daunting to me. Bruce has always been the chicken griller at our house. We are big smoked chicken fans, and often are smoking a whole chicken on the weekends. However, for a quicker week night meal, grilled smoked chicken thighs are perfect! With this step by step how-to guide of the cooking process, you will get the best results. For added flavor, we are using Western Cherry BBQ Cooking Chunks . The smoke from these chunks imparts amazing flavor!

Can I get a smoky flavor on a gas grill?

You absolutely can! The nice thing about Western Premium BBQ products is they have both chips and chunks. Wood chips for the gas grill, and wood chunks for the charcoal grill. Both impart flavor into whatever you are grilling. We like using the cherry wood for the slightly sweet, smoky flavor it gives the dark meat of the chicken thighs.

Step 1: Prepare the Chicken for Grilling

Cooking time will vary, depending on the size of the chicken thighs, and if they are bone in or boneless. Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They’re finished cooking when the temperature reads 165°F

Dina’s Favorite Chicken Marinade

2 cups buttermilk
1 tablespoon Dijon mustard
1 tablespoon Worchestershire Sauce
1 teaspoon garlic granules
1 teaspoon smoked paprika
1 teaspoon onion powder
1 tablespoon Sriracha sauce

Step 2: Prepare the Grill

We fire up our Big Green Egg with lump charcoal. Once the fire dies down, and the hot coals are ready, we place 1 or 2 pieces of Western Cherry BBQ Cooking Chunks in the center of the glowing charcoal. You are looking for a medium-high heat. At this point place if you have a plate setter, place it over the heat and add the grill. Using a paper towel with a little olive oil, brush the grill grates so the chicken does not stick.

Step 3: Grill the Chicken Thighs

Place boneless chicken thighs on grill grates, and grill them for approximately 6-7 minutes with the grill lid on. Flip and grill for another 6-7 minutes or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F. They will continue to cook to the safe temprature of 165°F while resting, covered with foil. You will want to let them rest for 5 minutes, before you slice and serve.

Smoked Bacon Candy

Tue, 31 Jan 2023 18:55:11 GMT

Smoked Bacon Candy

By Bruce and Dina Miller, theperksofbeingus.com

Smoked Bacon candy is tasty, easy to make, and so versatile! Perfect for Bloody Mary, top deviled eggs, and incredible in salads! Smoking bacon with apple wood chips is a great way to infuse it with rich, woodsy flavor. The smoky taste of Western Premium BBQ apple wood chips pairs perfectly with the savory taste of bacon. We’ll walk you through the process of smoking bacon in an electric smoker.

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

Equipment

smoker
4 quarter sheet pans
4 grids for quarter sheet pans
1 Bag Western Wood Apple BBQ Smoking Chips

Ingredients

20 Slices Thick cut Bacon
Spice blend to season bacon with
1/4 Cup Brown Sugar
1 Tablespoon Garlic Granules
1 Tablespoon Chili Powder
1 Teaspoon Course Black Pepper
1 Teaspoon Smoked Paprika

Instructions

Turn on electric smoker and bring up to 275 F. Once it is up to temp, add in apple chips, and allow to start to smoke.
Add the brown sugar to a small bowl. Add in the spices and mix with a fork till blended.
Place grids in the 4 quarter sheet pans and put 5 pieces of bacon on each grid.
Sprinkle the brown sugar spice blend over each slice, and gently rub to get the blend to stick.
Place the trays in the smoker. Set timer for 1.5 hours. Be sure to check and add addtional apple wood chips to smoker through out the process.
At 1.5 hours, pull the trays out, turn the bacon over using tongs, and season on the other side of the bacon. Return to smoker for another 1.5 hours.
Check bacon for doneness since smokers vary. Allow to cool.
Place bacon on a few sheets of paper towels to absorb the excess grease. I usually use 3 layers, and press another 3 layers on top.
At this point, you can place in mason jars for a snack, or bloody Mary, or wrap in foil to store in the fridge.

Greek Veggie Smoked Pizza Recipe

Tue, 31 Jan 2023 18:30:02 GMT

Greek Veggie Smoked Pizza

By Bruce and Dina Miller, theperksofbeingus.com

Who loves that wonderful taste of a wood-fired smoked pizza? What if we told you you could get that smoky flavor on your gas grill? With store bought or scratch made pizza dough, a few simple toppings, and the help of WESTERN BBQ WOOD CHIPS, you can! Plan a pizza party with your friends, your favorite smoked pizza toppings, and get ready for greatness! If you decide to add meat to your pizza and want a different flavor, try mixing half WESTERN BBQ HICKORY WOOD CHIPS with APPLE WOOD CHIPS. This combo is PERFECT if you are doing a smoky chicken or sausage pizza. And of course for pepperoni!!

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

Ingredients

Pizza Dough
Garlic olive oil
Freshly shredded parmesan cheese
Fresh baby spinach
Red onions
Fresh mozzarella
Greek Olives
Feta Cheese
Red Pepper Flakes
Shredded mozzarella

You will also need:

1 bag Western Apple or Cherry BBQ Smoking Chips
Foil
A pizza stone
A pizza peel

Instructions

Thinly slice a quarter of a red onion. Slice the Greek olives into halves. Shred the regular mozzarella cheese.
Spread a little semolina flour on a counter, and roll out pizza dough. Transfer to a pizza peel that has been dusted with semolina flour.
Place a couple of large pieces of foil on the counter, and pour Western BBQ Cherry Wood Chips into the center. Fold over to form a pouch, and roll up the edges on each side. Now, using a sharp knife, poke a few holes in the foil.
Turn on gas grill and add one of the packets of wood chips to the grill.
Brush dough with garlic olive oil. Add pecorino, then the baby spinach. Add some of the red onion slices. Now, using your fingers pull apart the mozzarella into smaller pieces and dot over the pizza. Add the sliced olives. Top with crumbled feta cheese, red pepper flakes and just a small amount of shredded mozzarella.
At this point , wood should be smoking. Place a pizza stone on the grill, and allow to heat up. About 4 minutes. Now, slide the pizza onto the pizza stone. Close the lid, and set a timer for 3 minutes. Check pizza by using a metal spatula to check the crust underneath, slightly turning the pizza on the stone. Continue to set timer for 3 minute intervals, changing to 2 minutes as pizza gets closer to done.
As smoke slows down, add the 2nd pouch, till it starts to smoke. When the crust has browned underneath, and the cheese is melty, the pizza is ready to bring off the heat. You want to make sure the crust is a medium to darker brown for a crispy crust.
Slice the pizza and serve! You can continue to make additional pizzas! Just be sure to add more smoking chips!

Corn Dip With Cream Cheese & Smoked Poblano Pepper

Tue, 31 Jan 2023 18:00:05 GMT

Corn Dip with Cream Cheese & Smoked Poblano Pepper

By Bruce and Dina Miller, theperksofbeingus.com

Creamy, cheesy hot corn dip with cream cheese is an easy appetizer that will be sure to impress your guests! We punched our dip up by smoking a poblano pepper to add in! Watch the video to see how to use Western Wood Mesquite BBQ Smoking Chips in a gas grill to smoke the poblano pepper and give the corn dip an extra smoky flavor!

This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com .

Ingredients

1 large poblano pepper
1 teaspoon olive oil
1 10 ounce bag Roasted Corn or roast on your own
1/2 cup salsa
1/2 cup mayonnaise
1/2 cup greek yogurt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili lime seasoning
1 teaspoon ground pepper
1 teaspoon salt
8 ounces cream cheese
2 1/2 cups freshly shredded Mozzarella cheese
1 1/2 cup freshly shredded sharp cheddar cheese
Green onion chopped for garnish

Instructions

You can make this on the stove top, or any grill. We use a gas grill, and Western BBQ mesquite chips. You can also use their chunks for your charcoal grill. This is perfect for a pellet grill as well!
Prepare grill. Place poblano on grill and smoke until blackened on one side. Turn over and blacken the other side. Remove from grill and place in a heat proof bowl, and cover with plastic wrap for 5-15 minutes. Rinse pepper under cool water, and rub the blackened skin off. Remove stem and seeds and ribs, and slice and dice.
Place cast iron skillet on grill or stove to heat up. Add olive oil to cast iron pan, and add corn. Allow to heat up. At this point, add in the salsa, seasonings, mayo, yogurt, cream cheese, and cheeses. Stir to combine, and add in the smoky poblano.
Remove pan from grilled and add green onions. Serve with tortilla chips and veggies.

Hickory Smoked Pork Loin Sandwiches

Thu, 12 Jan 2023 18:35:36 GMT

Hickory Smoked Pork Loin Sandwiches

By Merry Graham GrillingGrandma.com

Hickory Smoked Pork Loin Sandwiches are welcomed on game day or any day! Bites of smoky, juicy pork, topped with your favorite sandwich makings, will definitely score big with the team.

This recipe was originally published on GrillingGrandma.com

SERVINGS:3-4

PREP TIME: 20 minutes

COOK TIME: 2 hours

Ingredients

Equipment: Rotisserie, Smoker Box, Drip Pan, Western Maple BBQ Smoking Chips , Grill Gloves

For the Pork Loin:

1 (4-5 pound) pork loin
3 tablespoons Jack Daniel’s Steak Seasoning, or more
2 tablespoons Jack Daniel’s Pork Rub
1 tablespoon ground coriander
1 tablespoon brown sugar, or more
⅓ cup whole grain creamy mustard
1 large onion, sliced 1-inch thick
2 cups broth
Sandwich Rolls, brush cut side with oil

For the Pickled Red Cabbage and Onions:

1 cup white wine vinegar
1/2 cup granulated sugar minus 1 tablespoon
1 tbsp pickling spice or dried herbs seasoning blend
½ teaspoon whole cloves
2 cups thinly sliced red cabbage, 1/8-inch on mandoline
1 large red onion, 1/8-inch thinly sliced, 1/8-inch on mandolin

For the Homemade Horseradish Spread:

1 cup sour cream
1/4 cup creamy horseradish
1 tablespoon Dijon mustard
1 tablespoon whole grain creamy mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
Fresh black pepper to taste

Instructions

PREPARE THE PORK LOIN

Pat the pork loin with a paper towel. Trim the silver skin and excess fat, leaving a ¼-inch fat cap.
Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again to make a crosshatch pattern

SEASON THE PORK LOIN

Make the rub by simply mixing Jack Daniel’s Seasoning, Jack Daniel’s Pork Rub, coriander and brown sugar in a small bowl.
Rub whole grain creamy mustard then sprinkle with the rub. Cover in plastic wrap and refrigerate for 2-hours or up to overnight.
Place the seasoned pork roast, fat cap up, in a grill safe V-rack. Place the rack into a roasting pan, and add onions and broth.

PREPARE PICKLED RED CABBAGE AND ONION

In a saucepan, whisk 1 cup of water with white vinegar, sugar, pickling spice, cloves, and a pinch of salt. Bring to a boil. Remove from heat, set aside and steep. Pour over thinly sliced red cabbage and onions in a bowl, and cool until ready to use.

PREPARE THE HORSERADISH SAUCE

In a 2-cup bowl, whisk sour cream, fresh horseradish, Dijon mustard, creamy horseradish, whole grain mustard, vinegar, salt, and black pepper. Refrigerate until ready to use.

CHAR THE PORK LOIN

Once the pork’s internal temperature is 135°F, remove the pork and the roasting pan from the grill. Increase the grill’s temperature to 400°F direct heat.
Transfer the pork loin from the V-rack and place directly onto the grill grates. Rotate the pork loin every 5 minutes until the internal temperature reaches 140°F. If desired, char the softened onions too.

REST THE PORK LOIN

Rest the pork loin for 20 minutes before slicing for sandwiches. The internal temperature should reach 145°F after it rests, which the USDA guideline states is the safe temperature to eat pork at.
The resting time is a great time to grill the buns and any extra toppings.

SERVE THE DUCK

Remove the duck from the grill and let it rest on a cutting board, for 15-20 minutes.
Carve the duck and serve.

TIPS:

Pickled onions can be stored in the refrigerator for up to 1 month.
Make a Cubano Pork Sandwich with the smoked pork loin; festive and flavorful! Simply add to a toasted French Roll, dijon mustard, swiss or havarti cheese, thin deli ham slice, 5 ounces of smoked pork loin, and pickles. Place the sandwich in a medium-high cast iron skillet. Top with a second cast-iron skillet to weigh the sandwich down. After 2 minutes, flip the sandwich over and toast with a skillet on top.
If you want the entire sandwich to be warm and soft, wrap in foil and place on a rack over indirect heat or away from the fire source.
If you want a crispy sandwich, build the pork loin sandwich to your likings. Brush the outside of the bun with oil, and place on a griddle. Gently press the sandwich until golden and repeat on the opposite side.

Rotisserie Maple Smoked Duck

Wed, 21 Dec 2022 23:48:59 GMT

Rotisserie Maple Smoked Duck

By Merry Graham GrillingGrandma.com

A whole duck maple smoked on a gas grill is easier than you think! Each bite of the tender and juicy duck meat is rich and fulfilling. Smoked duck is not only for your festive dinner table; it makes a delightful unique contribution to any charcuterie board or as a simple appetizer. So grab some Jack Daniel’s Seasoning, Western BBQ smoking chips, a whole duck, and let’s get smoking!

This recipe was originally published on GrillingGrandma.com

SERVINGS:3-4

PREP TIME: 20 minutes, overnight dry brine

COOK TIME: 2 1/2 hours

Ingredients

Equipment: Rotisserie, Smoker Box, Drip Pan, Western Maple BBQ Smoking Chips , Grill Gloves

For the Duck:

1 (5-7 pounds) whole duck, thawed
Choose any drip pan aromatics: tangerine, fennel, onion, garlic, fresh ginger, celery
Choose any duck cavity aromatics: tangering, fennel, onion, garlic, fresh ginger, celery

For the Dry Brine Rub:

1/4 cup Jack Daniel's Steak Seasoning
1/2 tablespoon Jack Daniel's Chicken Rub
1/2 tablespoon ground ginger
1/2 tablespoon granulated garlic
1/2 tablespoon ground coriander
1/2 tablespoon Chinese 5 Spice

Instructions

PREPARE THE DUCK FOR DRY BRINE TIME

Thaw the duck. Score or pierce the duck skin all over at a 45 degree angle with a knife or skewer
Combine the Dry Brine Rub ingredients. Rub half of the Dry Brine Rub over the entire duck. Set the duck on a wire rack and place in the refrigerator, uncovered, overnight. Cover and reserve the remaining Dry Brine Rub.

PREPARE THE GAS GRILL

After the duck has completed the dry brine time, prepare the gas grill for 300°F indirect rotisserie cooking as directed in the grill’s instruction book.
Place a large drip pan in the center of the grill. Fill the drip pan 3/4-inch full with water and scatter with desired aromatics from the ingredient list above.
Fill a smoker box with 2 cups Western Maple BBQ Smoking Chips, and securely position over the hottest part of the grill.

BAKE THE DUCK FOR SMOKING

Truss or pin the duck wings and legs. Mount and secure the duck onto a rotisserie spit rod. Sprinkle the duck with the reserved Dry Brine Rub. Stuff the cavity with desired aromatics.
Once the maple smoke is drifting, insert prepared duck, on the spit rod, into the rotisserie. Move the smoker box to a cooler part of the grill to prevent burning.

SMOKE THE DUCK

Smoke the duck, on the rotisserie, at 300°F for 2 hours, or until the internal temperature of the breast registers 145°F. Remove the duck and drip pan from the grill. Reserve the aromatics, and empty the drip pan if it has blackened too much.
Bring the grill temperature to 425°F to 450°F degrees. Return the duck on the spit rod back into the rotisserie. Crisp the duck skin for about 20 minutes, removing the duck if it gets too dark.

SERVE THE DUCK

Remove the duck from the grill and let it rest on a cutting board, for 15-20 minutes.
Carve the duck and serve.

TIPS:

The duck wings can be clipped at the first joint.
Refrigerate duck leftovers, covered, in the refrigerator. Reheat in the microwave at 30 second intervals. I suggest using food safe prep gloves when gnawing on a bone to prevent having the strong duck fat scent remaining on your fingers.
Duck only needs about 60 minutes of smoke so we suggest not refilling the smoker box.

Maple Smoked Pumpkin Pie

Fri, 28 Oct 2022 22:25:01 GMT

Maple Smoked Pumpkin Pie

By Merry Graham GrillingGrandma.com

Smoked Pumpkin Pie is always a must in Fall and Winter! When you add smoking chips to the gas grill the flavor takes on a light smoky nutty flavor that deepens overall taste.

This recipe was originally published on GrillingGrandma.com

Ingredients

For Pie:

1 9-inch pie dough prepared or homemade
2 cups (15 oz) can pumpkin puree or 2 cups freshly smoked pumpkin puree
2 large eggs
1 can (14 oz) sweetened condensed milk, minus 2 tablespoons for whipping cream
1/2 cup full fat sour cream
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla extract
1 teaspoon freshly grated ginger
1/2 cup dark brown sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1 tablespoon fresh lemon juice not processed lemon juice
Very little pinch of sea salt
For Maple Whipped Cream:
1 cup heavy whipping cream
2 tablespoons sweetened condensed milk
1 tablespoon pure maple syrup

Instructions

PREPARE THE GRILL

Fill a smoker box with about 2 cups of Western Maple BBQ Smoking Chips . Place the smoker box above the hottest grill grate or as stated in grill’s instruction manual.

Place a baking stone or inverted rimmed baking pan over the indirect heat source.

Heat the gas grill to 375°F degrees then adjust burners for indirect heat.

PREPARE THE PIE

Use a rolling-pen to prepare an 11-inch pie dough circle. Transfer the dough to a greased 9-inch pie pan, gently pressing the dough to the bottom of the pie pan. Fold the dough edges under and crimp with your fingers or a fork.

In a food processor, combine pumpkin, eggs, sweetened condensed milk, sour cream, lemon juice, vanilla extract, brown sugar, ground spices, and salt; process for 2 minutes.

Pour the pumpkin pie filling into the prepared pie shell, and place on top of the baking stone or inverted baking pan.

BAKE THE PIE

Place the pie into the center of the indirect heat, and partially bake 20 mintues. After 20 minutes If the pie crust edge is getting brown, cover just the crust with a pie crust shield or foil. Do not cover the entire pie.

Bake pie for an additional 20 to 25 minutes or until the center is at least 175°F on your meat thermometer! My pie reached about 190°F and was still wonderfully creamy inside.

TO SERVE

Cool for at least an hour on the counter.

Transfer pie to the refrigerator to chill before adding the decorative whipped cream on top.

Once the pie has completely cooled slice and serve.

MAKE MAPLE WHIPPED CREAM

In a stand-up electric mixer, using the whisk attachment combine the heavy cream and condensed milk.

Whip the sweetened cream on low then gradually increase the speed, about 1 minute. Add the maple syrup and whip on high until billowing.

Transfer the maple whipped cream to a piping bag with a decorative tip or simply chill in a bowl in the refrigerator. Of course the maple whipped cream can simply be dolloped on top of the pumpkin pie with a spoon.

NOTES:

Leftovers can be stored in an airtight container in the refrigerator.
Freshly cooked smoked pumpkin can be exchanged for canned pumpkin.
Pumpkin Pie spice can be used instead of my spice blend.

Maple Smoked and Grilled Corn on the Cob

Wed, 07 Sep 2022 15:22:32 GMT

Maple Smoked and Grilled Bacon Sprinkled Corn on the Cob

By Merry Graham GrillingGrandma.com

Grilling maple sriracha glazed corn on the cob on a gas grill using Western Maple BBQ Smoking Chips infuses that smoky flavor we all love. In this recipe from Grilling Grandma, add salty, fresh flavor to the corn by sprinkling with crisp bacon, queso fresco, cilantro and scallions.

This recipe was originally published on GrillingGrandma.com

Ingredients

For the Corn:

8 ears of shucked corn, or the amount you desire
1 (12oz) package of bacon

For the Maple Sriracha Lime Glaze:

1/3 cup pure maple syrup
3 tablespoons fresh lime juice
1/2 tablespoon sriracha, or to taste

For the Toppings:

1/2 cup Queso Fresco
Bacon crumbles
1/4 cup roughly chopped cilantro
2 medium green onions, chopped
Lime wedges

Instructions

Fill a wide pasta pot halfway with water. Add 1 tablespoon of salt and 1 tsp of sugar, and stir. Bring water to a boil and carefully place corn in. If needed, add more boil water to cover corn. Cook corn 3 minutes to blanch. This is actually a partial blanch because the corn finishes cooking while smoking and grilling. Remove from boiling water, place in a rimmed container and toss on a couple of cups of ice to slow the cooking process.

Meanwhile, whisk the Maple Sriracha Lime Glaze by whisking all ingredients, and set aside.

Prepare the grill:

Place 2 cups of Western BBQ Maple Chips into a small smoker box or a sealed perforated foil packet. Heat the burner under the smoker box to high heat. Close the lid. After 10 minutes, check to see if the box is smoking. If so, turn burner to low.

Adjust grill to 300°F indirect heat. Refill smoker box with smoking chips if needed. Smoke corn for 25 minutes over indirect heat. Remove corn from the grill. Adjust heat to 400°F and grill, frequently brush corn with Maple Sriracha Lime Glaze. Char corn until desired doneness, rotating it every 1-2 minutes for even color.

Transfer charred corn back into the rimmed pan. Sprinkle with black pepper, bacon crumbles, cilantro, scallions, and queso fresco. Place corn, in pan, back on the grill, and bake for 5-8 minutes to meld flavors and soften cheese.

Remove corn from oven and squeeze with lime juice. Serve the corn, in the pan, with lime wedges.

Note:

Awww Shucks: Here is an easy way to shuck corn on the cob!!! Simply place 4 ears in the microwave, on high, for 1-3 minutes. Cut the base off and the cob should slip out clean. Brilliant!

Note:

Leftover corn should be cut off of the cob the day it is cooked. Place in a food container with a lid. Refrigerate for up to 4 days. Use for soup, enchiladas, burrito filling, salsa, and stuffed chilies.

Note:

Make the bacon either in the indoor oven or the outside grill while the corn is being prepared. Adjust grill to 375°F. In a single layer, arrange bacon in a large cast iron skillet or large rimmed grill pan. Cook bacon for 15 minutes, with the grill lid down, turning the pan once. Bake bacon until it is crispy, about 5-7 minutes. Pat bacon with a paper towel. Grind bacon in a food processor or finely chop.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6-8 people

Mesquite Smoked Rotisserie Chicken

Wed, 07 Sep 2022 15:22:29 GMT

Mesquite Smoked Rotisserie Chicken

By Merry Graham GrillingGrandma.com

While it's easy to run to the store and buy rotisserie chicken, its better made on the grill at home, where you can select your favorite seasonings and add a delicious smoky flavor that store rotisserie chickens can't match. This recipe from Grilling Grandma for Mesquite Smoked Rotisserie Chicken on a gas grill beats the flavor of store bought every time!

This recipe was originally published on GrillingGrandma.com

Ingredients

2 (4-5lbs) fresh, whole chickens
2 teaspoons kosher salt
6 tablespoons Jack Daniel's® Chicken Rub
3 tablespoons Jack Daniel's® Steak Seasoning

Instructions

To Prepare Gas Grill:

Remove grill grates, and prepare gas grill for indirect cooking as directed in the grill’s instruction book.
Place a full size disposable aluminum pan, to catch drips, in the center of the grill. Right before grilling, fill the drip pan with 4 cups of water, if using a full size plan, less if using the half size disposable aluminum pan.
Fill a smoker box with 2 cups Western Mesquite BBQ Smoking Chips , and securely position over the hottest part of the grill to get the smoke started.
Plug in the rotisserie motor, but don’t turn it on just yet.
When it is time to rotisserie the chicken, adjust the grill heat to 350°F indirect heat, and move the smoker box to a cooler part of the grill, if possible, to prevent burning.
Insert the spit rod, with the chicken, into the rotisserie motor, and turn on.

To Prepare Chicken:

Remove chicken from packaging but do not rinse. Remove the neck and giblets from the chicken’s cavity, and discard or use for another purpose. Pat the turkey dry with paper towels.
Truss the chicken by tying chicken legs securely with butcher twine. The wings can be tucked under the twine, as well. If it is your first time to truss a chicken, an online “how to truss a chicken” will help.
Secure the chicken with meat forks onto the center a spit rod. Place spit rod, with the chicken, on top of a disposable aluminum pan, to aid in evenly distributing seasoning. The pan allows the chicken turn so that the seasoning does not touch a cutting board and rubs off.
Spray or brush cooking oil on the chicken.
Season the chicken by combining Jack Daniel’s Chicken Rub and Jack Daniel’s Steak Seasoning.

To Smoke Chicken:

Once the grill has reached 350°F and the smoke has begun to drift, insert the rotisserie spit rod into the rotisserie motor. Close the grill lid. Set your timer for 1 hour 15 minutes.
To crisp the chicken skin, remove the chicken from the grill, but not from the spit rod. Remove the drip pan and adjust the grill for high indirect heat.
Heat the grill to around 450°. Insert the spit rod, with the chicken, back into the rotisserie motor. Cook for 10-20 minutes, adjusting heat as needed, to prevent burning.
When the chicken breast has an internal temperature of 160°F to 165°F, and the thighs are 170°F to 175°F, use gloves to remove spit rod from grill.
Leave the spit rod in the chicken, for at least 15 minutes, while the chicken is rests. If you have time, rest the chicken for an additional 15-20 minutes.
Carve the turkey and garnish with fresh herbs.

Chicken Notes:

Yes, you can smoke just one chicken but it takes about the same time so why not cook two! If you insist on only one chicken cut the seasoning amount in half.

* If you don’t have access to the large disposable pans then use your largest bowl when seasoning the chicken. The goal is to keep the chicken elevated with the spit rod as a brace across a vessel of some type! The seasoning stays on this way!

Servings: 10

Prep Time: 12 minutes

Cook Time: 100 minutes

Cherry Smoked Duck Breasts a la Plancha

Wed, 07 Sep 2022 15:22:26 GMT

Cherry Smoked Duck Breasts A La Plancha

By Merry Graham GrillingGrandma.com

Grilling a la plancha, in Spanish simply means, cooking “on the griddle”. If you don't have a carbon steel plancha griddle, a cast iron pizza pan or 18”x10” cast iron pan with handles will do. In a pinch, use your largest cast iron skillet. Smoking duck with sweet Western Cherry BBQ Smoking Chips balances the deep earthy flavor of duck. Did you know that d uck is lower in cholesterol and sodium than chicken? In addition, duck is high in protein, zinc, iron, and selenium.

This recipe was originally published on GrillingGrandma.com

Ingredients:

4-5 duck breasts
1 cup Italian Salad Dressing
3 tablespoons Jack Daniel's® Chicken Rub
2 tablespoons Jack Daniel's® Steak Seasoning

Ridiculously Easy Rub (for 5lbs of pork loin):

1/4 cup Jack Daniel's® Pork Rub
3 tablespoons Jack Daniel's® Steak Seasoning
1 tablespoon brown sugar

Glistening Glaze:

1/4 cup Cowboy® Smokehouse BBQ Sauce
1/4 cup agave syrup
1/4 cup fresh lime juice
1 tablespoon brown sugar
1-2 teaspoons sriracha sauce

Instructions

To Prepare Duck:

Score the duck skin when it is straight from the refrigerator, nice and cold! Cut the duck skin diagonally, about 3/4” wide, with your sharpest knife.

To Marinade Duck:

In a large freezer bag, combine scored duck breasts and Italian salad dressing. Seal bag and lightly shake a few times to disperse dressing. Refrigerate for at heat 1 hour or up to overnight.

To Prepare Gas Grill:

Clean grill grates. Place Western Cherry BBQ Smoking Chips in a smoker box.

Adjust grill for high heat just until the smoker box releases smoke, about 10 minutes. Once the smoker box has smoke drifting, adjust heat to 275°F indirect heat. Keep the smoker box over the hottest burner.

To Smoke Duck:

Remove duck from marinade and pat dry. Brush the grill grate with cooking oil. Place the duck, skin side down over indirect heat. Smoke for 20-30 minutes or until the duck reaches 120°F to 125°F.

To Crisp Skin on Plancha:

Adjust burners to direct heat. Raise the heat to 375°F to 425°F.

Place the plancha in the center of the grill, and heat for 3 minutes, with the lid down. A

Arrange the duck breasts, skin side down on the griddle. Brown the skin, and the fat renders, about 3-5 minutes. Flip the duck over a few times until the skin is crisp, the duck has browned, and the internal temperature has reached 135°F.

To Serve Smoked Duck:

Allow the duck to rest for 10 minutes. Serve smoked duck breasts whole or sliced crosswise and fanned out. Top with mango or fruit salsa.

Side Dish Suggestions:

Stone Fruit! Specifically cherries are used a lot in duck sauces. Peaches have a sweet tart balance that highlights duck flavor too.

Citrus! Oranges, tangerines and kumquats are my favorite citrus with duck.

Cranberry sauce is a tasty topping on smoked duck.

Fresh mango salsa tastes wonderful with smoked duck.

A buttery herb orzo or golden potato dish is tasty with smoked duck.

Grilled asparagus, garlic green beans, or a spring green salad with citrus vinaigrette, are great side dishes as well.

Sous Vide and Hickory Smoked Short Ribs

Wed, 13 Apr 2022 17:42:09 GMT

Sous Vide and Hickory Smoked Short Ribs

By Merry Graham GrillingGrandma.com

Check out this interesting way to prepare short ribs using the Sous Vide method, a gas grill, and smoking chip. The end result will deliver delicious smoky tender short ribs.

This recipe was originally published on GrillingGrandma.com

Ingredients:

6-8 large beef short ribs
1 cup red wine
2 tbsp dried toasted onions
1 tbsp Jack Daniel's® Beef Rub , divided
1 tbsp Jack Daniel's® Steak Seasoning
1 tbsp minced rosemary
1 teaspoon garlic powder

Directions:

Prep the marinade. In a saucepan, whisk until well combined, red wine, toasted onions, 1/2 tablespoon beef rub, 1/2 tablespoon steak rub, rosemary, and garlic powder. Bring to a boil over high heat, and gently simmer for 10 minutes. Refrigerate marinade until cool then proceed to sous vide
Sous vide the short ribs. Prepare a sous vide machine for 140°F water bath. Place short ribs in 2 cooking bags then divide marinade between the two bags. If your sous vide machine can handle 1 extra large bag of short ribs then feel free to prepare only one bag.
Submerge the bag into a water bath and cook for 40-48 hours.
Once the short ribs have cooked using the sous vide method, submerge the vacuum bag into an ice bath of water for 15 minutes or more.
Meanwhile, fill a smoker box with 2 cups of Western BBQ Hickory Smoking Chips . Heat a gas grill to high heat, about 450°F, Place the box on the grate above the hottest burner grate.
Drain the liquid from the vacuum bag and reserve to make a glaze, if desired. Remove the sous vide short ribs and pat dry with a paper towel.
Brush with preferred cooking oil. Mix the remaining 1/2 tablespoon beef rub and 1/2 tablespoon steak seasoning, and sprinkle on all sides of the short ribs.
Once the smoker box releases smoke, adjust the grill's temperature to indirect heat, about 250°F. Place the short ribs over the indirect heat and smoke for 25-30 minutes
Adjust heat to 450°F. Brush short ribs with preferred cooking oil or glaze. Transfer the short ribs to direct heat and brown or char each side, about 3-5 minutes per side.
Let meat rest for 5 minutes and serve with your favorite roasted vegetables or BBQ sauce.

Notes:

Additionally, don't waste the juices. As the meat dries in the sous vide machine, all the cooked juices remain in the bag. Those juices can be reused to make a rich sauce to serve over the short ribs.

Prep Time: 10 minutes

Cook Time: 1 day 12 hours

Cherry Smoked Salted Caramel Brownie

Mon, 14 Feb 2022 23:02:26 GMT

Cherry Smoked Salted Caramel Brownie

By Merry Graham GrillingGrandma.com

This brownie baked on a gas grill is infused with the smoky flavor from Western BBQ Cherry Smoking Chips, topped with a salty sweet caramel sauce.

This recipe was originally published on GrillingGrandma.com

Equipment:

1 Gas Grill

Western BBQ Cherry Smoking Chips

Smoker box

1 (10-inch) cast iron skillets

1 rimmed baking sheet

1 microwave-safe 4-cup bowl

Ingredients:

1 ( 16 oz) pkg Chocolate Brownie Mix, oil, egg, water as directed on package
1 1/2 cup chopped pecans
1 cup granulated sugar
2 tbsp agave syrup
2 tbsp water
2 tbsp salted butter
1/2 cup heavy cream or cream
1 teaspoon pure vanilla extract
1 teaspoon flaky salted
Vanilla ice cream

Directions:

Place about 2 cups of Western BBQ Cherry Smoking Chips in a smoker box or homemade foil packet pierced with holes. Place the smoker box on the hottest part of a gas grill until smoking, about 10-15 minutes.
Adjust gas grill for 350°F indirect heat. Place pecans in a cast iron skillet, and place over indirect heat. Keep the smoker box above a hot burner. Smoke pecans for 7-10 minutes, or until just beginning to toast and change color.
In a medium bowl, lightly whisk brownie ingredients as directed on package. Pour batter into a 10-inch cast iron skillet.
Invert a small rimmed pan or grill pan over the indirect heat. Place the skillet with the batter on the inverted rimmed baking sheet to avoid over baking.
Meanwhile, combine granulated sugar, agave syrup, and water in a microwave-safe bowl, and whisk. Cook sugar in the microwave on HIGH for 4 minutes, stirring halfway through cooking. The sugar solution will melt into an light amber syrup when ready to be removed from the microwave. The caramel solution will darken and continue to cook after being removed from the microwave. If caramel is still light gold after 4 minutes, continue to cook at 20 second increments.
Allow caramel syrup to cool 5 minutes. Add butter and stir. Slowly pour in the cream and vanilla extract. Place back on the indirect heat. Once the sauce begins to bubble and thicken, remove from heat, about 5 minutes.
After the brownie has baked in the grill for the time directed on the package, remove from heat. Pour caramel sauce over brownie. Serve with vanilla ice cream.

Apple Whiskey Barrel Smoked Chicken Meatballs

Sat, 22 Jan 2022 21:42:35 GMT

Apple Whiskey Barrel Smoked Chicken Meatballs

By Merry Graham GrillingGrandma.com

A combination of Apple BBQ Smoking Chips and Jack Daniel's® Whiskey Barrel Smoking Chips infuse easy-to-make chicken meatballs. Choose one of the 3-ways to serve the appetizer. Apple Whiskey Barrel Smoked Chicken Meatballs are delicious with a fresh apple and scallion salad and creamy cilantro sauce.

This recipe was originally published on GrillingGrandma.com

Ingredients

For Chicken Meatballs:

2 pounds ground chicken
1 cup panko crumbs, divided
1 1/2 cup shredded parmesan cheese, divided
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tsp Jack Daniel's® Chicken Rub
2 tsp Jack Daniel's® Steak Seasoning , divided
1 tsp garlic powder
1 tsp salt

For the Apple Scallion Salad:

1 large green onion, chopped
1 scallion, chopped
2 tablespoons chopped cilantro
Jack Daniel's® Steak Seasoning

Instructions

Mix and ground chicken, 1/2 cup panko crumbs, 1/4 cup parmesan cheese, cilantro, parsley, both Jack Daniel's® Steak Seasoning , garlic powder and salt. Using an 1/4 measuring cup make 15-20 chicken meatballs, about 50-55 grams per meatball.
Place equal measures of Jack Daniel's® Whiskey Barrel Smoking Chips and Western BBQ Apple Smoking Chips in a smoker box. Place on the hottest part of a gas grill until smoking, about 10-15 minutes.
Combine parmesan cheese, cilantro, parsley, Jack Daniel's® Chicken Rub , 1 teaspoon Jack Daniel's Steak Seasoning, garlic powder and salt.
In a medium bowl, lightly mix together ground chicken, 1/2 panko crumbs, 1/2 cup parmesan cheese, cilantro, parsley, Jack Daniel's® Chicken Rub, 1 teaspoon Jack Daniel's Steak Seasoning, garlic powder and salt
teaspoon Jack Daniel's® Steak Seasoning. Roll meatballs into panko crumb mixture to coat.
Arrange chicken meatballs on a grill rack set on a drip pan rimmed pan. Smoke at 275°F, over indirect heat, for 30-40 minute. The chicken meatballs are done when the center reaches 165°F on a meat thermometer.
Meanwhile, in a small bowl mix Apple Scallion Salad and season with Jack Daniel's® Steak Seasoning to taste.
Serve smoked chicken meatballs at room temperature or warm.

Appetizer Ideas:

Create your own smoked chicken meatball appetizer or serve as a two-bite skewer with a cherry and a slice of apple.
Serve 2 smoked meatballs in a Chinese lettuce wrap with apple scallion salad and a drizzle cilantro yogurt dressing or ranch dressing.
Smoked Chicken Meatballs are delicious on a bed of lettuce with a generous portion of Apple Scallion Salad. Drizzle with your favorite creamy salad dressing.

Prep Time: 15 minutes

Cook Time: 30 minutes

Jack Daniel's® Whiskey Barrel Smoked Pecans

Tue, 28 Dec 2021 23:20:07 GMT

Jack Daniel's® Whiskey Barrel Smoked Pecans

By Merry Graham GrillingGrandma.com

These tasty pecans are infused with the light aromatics from Jack Daniel’s® Whiskey Barrel Smoking Chips

This recipe was originally published on GrillingGrandma.com

Ingredients:

1 cup pecans

1/4 cup maple syrup or agave

1/2 tsp paprika

1/2 tsp salt

1/4 tsp Jack Daniel’s® Steak Seasoning

1 cup Jack Daniel’s® Whiskey Barrel Smoking Chips

Directions:

Combine the pecans, maple syrup, paprika, salt, and JD steak seasoning on a baking sheet, stir to coat.
Stir to coat.
Set up a gas grill for indirect heat set to around 250.
Place a smoker box filled with Jack Daniels smoking chips directly over the heat source and allow to start smoking, about 10 minutes.
Place the baking sheet with pecans over the indirect heat.
Smoke the pecan until they are toasted and fragrant, about 30 to 40 minutes, stirring once or twice.
Remove from heat and cool before serving.
Store in an airtight container for up to 5 days.
Snack on pecans as is or use in compound butter or as a dessert topping.

How to Smoke a Cocktail Glass with Wood Chips

Tue, 28 Dec 2021 23:07:39 GMT

How to Smoke a Cocktail Class with Wood Chips

By Kita Roberts GirlCarnivore.com

Directions:

Lay a baking sheet down to create a safe working surface.
Arrange a cedar plank onto the sheet.
Place ½ cup Jack Daniel’s Whiskey Barrel Smoking Chips onto the center of the plank.
Using a long lighter, carefully ignite the wood chips until just smoking.
Meanwhile, place ice cubes in a glass to chill and moisten.
When chips are smoking, discard the ice, but do not wipe out the glass.
Flip the glass over top of the chips, pressing to create a seal.
Allow the glass to fill with smoke, about 15 seconds.
Flip the glass over, allowing the smoke to escape and mix in your favorite bourbon, whiskey or make an old-fashioned.

Maple Pecan Bourbon Butter

Tue, 28 Dec 2021 00:18:16 GMT

Maple Pecan Bourbon Butter

For those special moments when you just want steak and bourbon, whip up some Maple Pecan Bourbon Butter.

This recipe is from Brad Prose of @chilesandsmoke,and was originally published on chilesandsmoke.com

Ingredients:

• 1 stick butter, room temp

• 1 tbsp Jack Daniel's® Tennessee Whiskey

• 1 tsp maple syrup

• 1/4 cup smoked pecans, chopped fine

• Flakey salt to taste

Directions:

Using a hand blender, whip the first 4 ingredients together until the butter is light and fluffy. Season with flakey salt to taste. Optionally, torch the butter for serving to bring out the aromatics.

Cherry Smoked Pork Loin

Thu, 23 Dec 2021 19:29:06 GMT

Cherry Smoked Pork Loin

By Merry Graham GrillingGrandma.com

Cherry Wood Chips add color and delicious to smoked rotisserie pork loin. With an easy Jack Daniel's rub and spicy sweet glaze this pork loin will become one of your go to grill recipes.

This recipe was originally published on GrillingGrandma.com

Ingredients

Pork Loin Ingredients:

1 (9 to 10 pound) pork loin, cut into 2 halves (half can be frozen)
5 rosemary sprigs
1-2 tablespoon canola oil

Ridiculously Easy Rub (for 5lbs of pork loin):

1/4 cup Jack Daniel's® Pork Rub
3 tablespoons Jack Daniel's® Steak Seasoning
1 tablespoon brown sugar

Glistening Glaze:

1/4 cup Cowboy® Smokehouse BBQ Sauce
1/4 cup agave syrup
1/4 cup fresh lime juice
1 tablespoon brown sugar
1-2 teaspoons sriracha sauce

Instructions

To Prepare Gas Grill:

Prepare a gas grill for rotisserie cooking as directed in your grill manual.
Score through the pork loin with a sharp knife in a 1-inch diamond pattern then rub with canola oil.
Combine all rub ingredients in a small bowl or directly on a cutting board. Roll or rub the spices on all sides of the pork loin.
Mix all of the Glistening Glaze in a small bowl, and set aside.
Slide the pork loin on to the rotisserie rod and secure butcher string and the rotisserie forks. If desired, tuck rosemary sprig under the Butcher string.
Fill the smoker box with 2 cups of Western BBQ cherry wood chips. Place the smoker box over the hottest burner. Once the smoking chips are releasing smoke turn the grill to between 250°F and 257°F.
Place an aluminum drip pan or a make-shift drip pan in the center of the grill.
Insert the prepared rotisserie pork loin rod into the rotisserie motor, and turn on.
Smoke the pork loin, maintain the low temperature for 1 hour 30 minutes or until the center of the pork loin has reached 120°F to 130°F. Now it’s time for a fire finish!
Brush the glaze on the pork loin during the last 5 minutes of Step 9.
Remove the pork loin from the grill, leaving it on the rotisserie rod. Place the pork on a pan and prepare the grill for direct maximum heat, up to 600°F. To avoid flare-ups, turn off the burner directly under the pork loin, and make sure there is a drip pan.
Place rotisserie rod, with the pork loin, back into the motor. Continue to baste the pork loin with glaze to form a caramelized crust. Lightly char the pork loin, removing it from the grill at 140°F. Let the pork loin rest 30 minutes.

To Serve:

Transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy.

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours 10 minutes

Apple Smoked Rotisserie Turkey

Thu, 23 Dec 2021 17:45:40 GMT

Apple Smoked Rotisserie Turkey

By Merry Graham GrillingGrandma.com

It’s turkey time! Our Western BBQ Apple Smoked Rotisserie Turkey is scrumptious with a buttery spice blend of Jack Daniel’s® Chicken Rub, rosemary, poultry seasoning, and ginger.

This recipe was originally published on GrillingGrandma.com

Ingredients

For the Drip Pan:

1 large white or yellow onion, cut into eighths
2 stalks celery, rough chopped
1 cup desired fresh herbs, whole sprigs is okay
5 garlic cloves, cut into halves
Optional: 2 carrots, peeled and chopped
3 cups water

For the Turkey:

1 (12 -14 pound) whole Turkey, thawed
1 Pink Lady Apple or similar, remove core with apple or strawberry core tool

For the Rosemary Chicken Rub:

1/4 cup Jack Daniel’s® Chicken Rub
1/2 tablespoon ground rosemary
1 teaspoon ground poultry seasoning
1 teaspoon ground ginger

For the Jack Daniel's® Spiced Butter Rub:

1 cube unsalted butter, room temperature
1 tablespoon rosemary chicken rub (see above recipe)
1 tablespoon minced parsley
1 tablespoon minced rosemary
2 teaspoons grated garlic
Zest from one lemon

Instructions

To Prepare Gas Grill:

Remove grill grates, and prepare gas grill for indirect cooking as directed in the grill’s instruction book.
Place an large aluminum pan, to catch drips, in the center of the grill. Right before grilling, fill the drip pan with onion, celery, herbs, garlic, and water.
Fill a smoker box with 2 cups Western Apple BBQ Smoking Chips , and securely position over the hottest part of the grill to get the smoke started.
Plug in the rotisserie motor.

When it is time to rotisserie the turkey, adjust the heat to 450°F indirect heat, and move the smoker box to a cooler part of the grill to prevent burning.*

To Prepare Turkey:

Remove turkey from packaging but do not rinse. Remove the neck and giblets from the turkey’s cavity, and discard or reserve*. Pat the turkey dry with paper towels.
Set the turkey on a baker’s rack to air dry for a bite.*

To Prepare Rosemary Chicken Rub and Spiced Butter:

Combine chicken rub, rosemary, poultry seasoning and ginger in a 2-cup bowl.
Transfer 1 tablespoon of the rub to another 2-cup bowl. Add the butter, parsley, rose-mary, garlic, and lemon zest, and stir until creamy. Set aside.

To Season Turkey:

Spread almost all of the spiced butter under the turkey’s skin, 3 tablespoon of the butter for the outer skin. To spread butter under the skin, carefully lift the turkey skin with a small rubber spatula or your fingers. Then gently glide your hand or a rubber spatula under the skin to disperse the butter. When the turkey skin is extremely stretchable spread butter on the turkey legs!
Insert the rotisserie rod into one side of the turkey then the apple. Push the apple to the center of the turkey cavity. Set the rod with the turkey on an extra large bowl to prevent butter and seasoning to adhere to the work surface not the bird!
Sprinkle the remaining Rosemary Chicken Rub over the entire surface of the turkey. Turn the turkey on the rotisserie rod as needed to reach all side.
Truss or pin the turkey wings and legs, and insert rotisserie’s spit forks into turkey to secure on the rod.
Make sure the drip pan is on the grill as instructed above. Insert the turkey rod into the rotisserie motor attachment, and turn on.
Cook rotisserie turkey with the lid closed to infuse the meat with delicious Western BBQ apple smoke! The turkey is done once the breast reaches 155°F and the legs are about 160-165°F, just under 1 1/2 hours! Note: If the standard method of cooking rotisserie turkey id desired, set the grill temperature for 350°F and cook 2 1/2 hours.
Remove turkey from grill and let it rest on a cutting board with a trough, for 30 minutes.
Reserve the rotisserie apple, and slice for the garnish. The onions in the drip pan are delicious too as a garnish. The liquid in the drip pan can be drained, seasoned, and added to homemade gravy or drizzle directly over sliced turkey.
Carve the turkey and serve with your favorite sides.

Turkey Tips

* The turkey neck and giblets can be cooked to add flavor to turkey stock.

* The turkey can air dry, uncovered, in the refrigerator, overnight to aid in developing a crispy skin.

* Turkey only needs about 30-45 minutes of smoke so we suggest not refilling the smoker box.

Servings: 8

Prep Time: 15 minutes

Cook Time: 90 minutes

Maple Smoked Acorn Squash with Smoky Mushroom Lentils

Thu, 21 Oct 2021 21:07:11 GMT

Maple Smoked Acorn Squash with Smoky Mushroom Lentils

By Merry Graham GrillingGrandma.com

You'll love these Maple smoked acorn squash rings with smoked mushroom butter drizzled lentils. It's a deeply satisfying dish that is a delicious Thanksgiving vegetarian entrée or side-dish!

This recipe was originally published on GrillingGrandma.com

Ingredients

For the Acorn Squash:

2 cups Western Peach BBQ Smoking Chips
2 acorn squash
1 tablespoon canola oil
1 tablespoon Jack Daniel’s® Steak Seasoning

For the Smoky Mushroom Lentils:

1 17 oz) package fully cooked steamed lentils
8 ounces whole mushrooms, favorite vary
1/4 cup salted butter
1 large garlic clove, grated
1 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh parsley
1 teaspoon Jack Daniel’s® Steak Seasoning
Freshly squeezed lemon juice

Instructions

To Prepare Acorn Squash:

Soften whole squash in the microwave, on high, for 5-6 minutes before cutting.
Cut and discard 1-inch off the pointed end of each squash.
Slice squash into 1 1/2-inch rings.
Scrap and discard all squash seeds and membranes.
Brush squash rings on each side with oil, and sprinkle with steak seasoning.
Place prepared acorn squash rings and whole mushrooms onto a greased griddle.
Smoke squash for 10-15 minutes or until light brown on the bottom side. Mushrooms smoke for the same time.
Turn acorn squash over, and continue to smoke mushrooms for 10 minutes.
Remove mushrooms from griddle, cool, chop, and transfer to a small cast iron skillet. Leave squash on griddle and fill each ring with 1/2 cup prepared lentils. *instructions below
When the squash begins to brown on the second side, melt mushroom butter on the grill. *instructions below.
Pour melted mushroom butter over lentils. Smoke squash with lentils and mushroom butter for 10 minutes.
Drizzle squash and lentils with maple syrup and cook for 5 minutes, or until squash is tender.
Remove the griddle from the grill with BBQ gloves. Squeeze lemon juice over the entire dish.
Serve Maple Smoked Acorn Squash with Mushroom Lentils on griddle.

To Prepare Smoky Mushroom Lentils:

Steam lentils in the microwave as directed on the package, and place into a medium bowl.
Smoke mushrooms on the acorn squash griddle for 20-25 minutes. Cool mushrooms and chop.
Combine butter, garlic, rosemary and seasoning in a small cast iron skillet. Place the skillet over high heat on the grill to melt butter. Add mushrooms, parsley, and lemon juice. Pour mushroom butter evenly over lentils in squash rings.

Notes

If you want to slice and smoke your acorn squash, for a veggie tray, it will take about 20 -25 minutes, flipping halfway through. When you start to cook, brush squash with cooking oil and sprinkle with seasoning. During the last 5 minutes of cooking brush with a maple glaze. Be sure to add Western BBQ Smoking Chips for added deliciousness!

Yield: 4-5

Apple Smoked Pork Tenderloin with Glazed Fruit

Wed, 29 Sep 2021 20:29:46 GMT

Smoked Pork Tenderloin with Smoky Glazed Fruit

By Merry Graham GrillingGrandma.com

This comforting recipe is made with a five-spice rubbed pork tenderloin smoked and grilled over apple wood and paired with smoked fruit and peppers for a blend of flavors that are begging to be devoured. This meal is the perfect fall recipe for when you have company and want to really impress. But don't worry, it's easy enough with step by step instructions and tips that anyone can master it.

This recipe was originally published on GrillingGrandma.com

Ingredients

For the Pork:

2 (1 pound) pork tenderloins
1 tablespoon Jack Daniel’s® Pork Rub
1 tablespoon Jack Daniel’s® Steak Seasoning
1 tablespoon Chinese Five Spice Blend
1 tablespoon light or dark Brown Sugar
1 tablespoon canola oil

For the Grill:

2 cups dry Western Apple BBQ Smoking Chips
2 Western BBQ Maple Planks, soaked in water for 30 minutes
1 tablespoon canola oil
1 poblano pepper

For the Glaze:

1/4 cup pure maple syrup
1 tablespoon fresh lime juice, or to taste
1/2 tablespoon sriracha hot sauce, or to taste

For the Topping:

1 gala apple, or firm red apple
1 green apple
2 cups red seedless grapes
4 rosemary sprigs for garnish
1/2 tablespoon canola oil
Perforated grill pan or rack and a rimmed grill pan

Instructions

To Prepare Pork:

Remove and discard silver skin from both pork tenderloins.
On a sheet of wax paper or plastic cutting board, mix pork rub, steak seasoning, Chinese Five Spic e, and brown sugar.
Spread out the seasoning blend, and roll both pork tenderloins in the seasoning until thoroughl y coated.
Drizzle with seasoned pork tenderloin with canola oil, and set aside for 30 minutes.
Soak maple planks as the pork sits out for 30 minutes.

To Prepare Grill:

Loosely fill a smoked box with Western Apple BBQ Smoking Chips , adjusting the amount of chips so to not overfill.
Set the smoker box on the hottest part of the grill, and close grill lid.
Heat the gas grill to 450°F degrees. Meanwhile, prepare fruit and glaze.
In 10 minutes, open the grill lid, and check to see if the smoking chips are smoking. If chips are smoking, precede to searing the pork. If smoking chips are not smoking, close lid and check on the smoke progress in 4-5 minutes. Once a steady stream of smoke can be seen from the smoker box, move it to the cooler side of the grill.
Note: The poblano pepper can be charred as the grill heats up. Once the poblano pepper is charred on both sides transfer to a cutting board and cover to steam a few minutes. Scrape charred skin off the pepper, with a knife, and remove stem and seeds. Chop pepper into small pieces. Set aside .

To Prepare Fruit:

Cut apples into eighths and set on a sheet of wax paper. Wash whole grapes, pat dry, and add to apples.
Drizzle fruit with canola oil, and place on a large grill pan that has been coated with cooking spray. Set aside.

To Prepare Glaze:

In a small bowl, whisk maple syrup, lime juice, and sriracha. Reserve2 tablespoons to drizzle, as directed, at serving time. The remaining glaze is for brushing on the pork tenderloin while cooking.

To Smoke Pork and Fruit:

Place maple plank on hottest side of grill for 1-2 minutes, on each side, then move to indirect o r coolest heat.
Place the prepared apples and grapes pan onto the grill. Stir fruit every 4 minutes until apples are just slightly soft but not cook through. If desired, place apples directly on grill grate fo r grill marks.
Meanwhile, place pork tenderloins on a 450°F grill, about 2 minutes on each (all) sides.
After pork has browned on all sides, brush with Maple, Sriracha and Lime Glaze. Transfer pork tenderloins to the hot prepared planks. Place planks over indirect heat or a cooler spot on the grill.
Lower the grill temperature to 400°F degrees.
Close the lid and cook until pork has reached an internal temperature of 145°F, about 25 -30 minutes. The time the pork is on the plank is dependent on how long it takes to brown the pork. The time will vary so be sure to check the internal temperature of the pork after 20 minutes. Brush the pork with the glaze at least one time while it cooks on the plank.
Transfer the pork tenderloin to a cutting board, and brush with glaze. Allow meat to set fo r 7 minutes before slicing.

To Serve:

Slice a cup of roasted grapes into halves. Toss sliced grapes, whole grapes, grilled apples, and chopped charred poblanos with 1 tablespoon Maple, Sriracha and Lime Glaze.
Scatter half of the glazed fruit to a large serving platter.. Top with sliced pork tenderloin, and drizzle with 1 tablespoon of glaze. Scatter remaining glazed fruit over pork tenderloin.
Garnish with rosemary sprigs.

Notes

Leftover Pork tenderloin is tasty on tacos, salads, scrambled eggs, meat pies, and simply

reheated

Use a plastic cutting board to prepare the pork that can be sanitized in the dishwasher

Apple Smoked Five Spice Pork Tenderloins with Apples, Grapes, and Poblanos may look fancy

but it is a quick and easy weeknight recipe that can be made in under 1-hour

Cover charred pepper with a skillet lid, clean dish bowl, paper bag, or foil

Serves: 6

Jack Daniel's® Whiskey Barrel Smoked Pork Burger

Wed, 29 Sep 2021 19:46:10 GMT

Jack Daniel's® Whiskey Barrel Smoked Pork Burger

These mouthwatering smoked pork burgers are infused with the light aromatics from Jack Daniel’s® Whiskey Barrel Smoking Chips, smothered in cheese, and topped with freshly pickled onions a creamy mustard sauce.

This recipe was originally published on GrillingGrandma.com

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 6

Ingredients:

For Burger :

2 cups Jack Daniel’s® Whiskey Barrel Smoking Chips

2 pounds ground pork

1 tablespoon Jack Daniel’s® Steak Seasoning

2 teaspoons Jack Daniel’s® Pork Rub

1/4 cup salted butter, grated

12 cheese slices, sandwich size, see *Cheese Tips

For Pickled Onions:

1 cup water

1 cup white vinegar

1/3 cup granulated sugar minus 1 tablespoon

1 tbsp pickling spice or dried herbs seasoning blend

Pinch of salt, if needed

1 large red onion, 1/8-inch thinly sliced

For Creamy Mustard:

1 cup mayonnaise

1/4 cup classic mustard

2 teaspoons lemon juice

1/4 teaspoon granulated garlic

To Serve:

6 Brioche or Hamburger Buns, butter, brushed with oil, or plain

6 Romaine Lettuce

Directions:

To Prepare Pickled Onions:

In a saucepan, whisk water, white vinegar, sugar, pickling spice, and a pinch of salt.
Bring to a boil, stirring occasionally, and set aside for 10 minutes to steep.
Pour over thinly sliced onions in a jar or bowl.
Cool in the refrigerator until ready to use.
Pickled onions can be made ahead and stored in the refrigerator for 1 month

To Prepare Gas Grill:

Clean grill grates and brush with cooking oil.
Place 2 cups Jack Daniel’s® Smoking Chips in a smoker box or foil packet with punched holes.
Place on back grill grate, above the burner.
Turn grill on high or to 500°F.
Close lid and wait 10 minutes before checking on smoke.
After 10-15 minutes a steady stream of smoke should have developed.
Adjust grill to medium high (375°F to 450°F) heat. Use BBQ gloves or tongs to move smoker box over the indirect heat.

To Prepare Pork Burgers:

Meanwhile, prepare pork burgers by lightly mixing ground pork with Jack Daniel’s® Steak Seasoning, Jack Daniel’s® Pork Rub, and grated butter.
Use a 3/4 cup measuring cup to form 6 pork patties.
Make a thumb indentation in the center of each patty.
Set aside until ready to grill.

To Prepare Creamy Mustard:

Combine mayonnaise, mustard, lemon juice, and granulated garlic, whisk until well mixed, cover, and refrigerate.

To Smoke Pork Burgers:

Once the grill has come to around 400°F and has a steady stream of smoke, place the pork patties indirect heat, close the lid, and smoke for 4-5 minutes on each side.
Transfer the pork burgers over direct heat to char for 1-2 minutes, or until burgers have reached an internal temperature of 160°F.
Buns can be toasted over indirect heat while burgers char.
Place cheese on pork once one side has charred sufficiently.

To Assemble Pork Burgers:

Slather creamy mustard on bottom bun and top with lettuce.
Add the cheesy pork burger and pickled onions.
Slather extra creamy mustard on the inside or the top bun, or any of your favorite condiments.

Notes:
*Cheese Tips: If like spicy heat on your burgers add pepper jack cheese. If cheddar is your go to burger cheese by all means use it. Another tasty selection would be sharp white cheddar or Monterey Jack.
*Leftover pork patties can be covered and stored in the refrigerator for 3 days.
*Reheat individual pork patties, without the bun, in the microwave on HIGH for 30 seconds.

Smoked Chicken Thighs with Charred Corn Salad and Salsa Verde

Mon, 30 Aug 2021 19:11:22 GMT

Smoked Chicken Thighs with Charred Corn Salad and Salsa Verde

By Merry Graham GrillingGrandma.com

Making a show-stopping, magazine-worthy smoked chicken and salsa verde corn salad is easier than you think! So fire up that gas grill, and fill a smoker box with Western BBQ Peach Smoking Chips; let’s get smoking!

This recipe was originally published on GrillingGrandma.com

Ingredients:

For Chicken:

1 1/2 to 3 cups Western BBQ Peach Smoking Chips
12 bone-in chicken thighs
2/3 cup Jack Daniel's® Chicken Rub

For Charred Corn Salad:

4 ears of corn, husk and strings removed
1 tablespoon canola oil or preferred cooking oil
1 poblano pepper
1 red bell pepper
2 teaspoons lime juice
1 teaspoon Jack Daniel's® Chicken Rub
1/4 cup green onions
1/4 cup chopped cilantro

For Salsa Verde:

1 tablesppon canola oil or preferred cooking oil
10-12 medium tomatillos
1 whole jalapeño
1 whole poblano pepper
3 scallions
3 cloves of garlic, peeled
1 cup fresh cilantro
1 teaspoon sea salt

To Serve:

Cilantro sprigs, lime wedges, and charred red bell pepper

Directions:

To Prepare Chicken:

Trim excess fat from chicken thighs leaving as much skin on as possible. The excess skin will be wrapped around the side without skin
Rub seasoning under the skin by gently loosening skin with a finger. Rub the outside of the skin with remaining chicken seasoning.
Set chicken aside and prepare salsa verde and charred corn.
Once the salsa verde and charred corn are prepared continue with step 5.
There might be a need to add more Western Peach BBQ Smoking Chips to the smoker box after charring the corn before the chicken smokes.
Once you have a smoky grill prepared, adjust heat to 300°F degrees. Grill the chicken thighs, skin side up, over direct heat about 3 minutes. Turn chicken over with the skin side down and continue to cook 3 minutes, turning chicken as needed to prevent burning. Transfer the chicken, skin side up to indirect heat.
Close the grill’s lid and continue to cook the chicken thighs for about 25-30 minutes. The grilling time varies due to the size of the thighs.
The internal temperature of grilled chicken should be 165°F Fahrenheit (75°F Celsius). Rest chicken for 10 minutes before serving.

To Prepare Gas Grill:

Clean grill grates and brush with cooking oil
Place 1 1/2 cups Western Peach BBQ Smoking Chips in a smoker box. Place on back grill grate, above the burner.
Turn grill on high or to 500°F. Close lid and wait 10 minutes before checking on smoke.
After 10-15 minutes a steady stream of smoke should have developed.
Adjust grill to 400°F heat to char corn and smoke salsa verde.
Lower the grill temperature to 300°F for the chicken.
Use BBQ gloves or tongs to move smoker box over the indirect heat. There is a chance you will have to refill the smoker box after the charred corn completely cooks before smoking the chicken.

To Prepare Charred Corn Salad:

Bring a pasta pot of water to a boil. Add 1 tablespoon granulated sugar and 1 tablespoon salt. Blanch corn for 3 minutes, drain, and pat dry.
Toss corn in canola oil.
Grill corn until charred on most sides, or desired doneness. A few sides of corn without char creates a variation of texture and flavor. Grill corn about 15 minutes, rotating as needed to prevent burning.
As the corn is grilling, place red bell pepper and poblano pepper on grill and char skin. Remove peppers from grill, scrape off charred skin, and chop. Reserve 1/2 of the charred red pepper to garnish the charred corn. Place remixing chopped peppers in a salad bowl, and toss with lime juice, chicken rub, green onions, and cilantro.
Remove charred corn, cool slightly, and remove kernels from cob with a sharp serrated knife. Stir charred corn kernels into the salad bowl with peppers. Set aside.

To Prepare Salsa Verde:

Toss prepared tomatillos, jalapeño, and poblano in oil.
Place on grill while corn chars, if there is room. Grill until peppers are charred and tomatillos have softened.
Cut charred peppers in half and remove and discard the seeds, stem, and membrane. Place in a food processor.
Add tomatillos, scallions, cilantro, garlic, and salt. Process on high until the consistency is like salsa.
Add 1/3 cup smoked salsa verde to the charred corn salad. Taste, and season with additional salt, pepper, chicken rub, and lime juice.
Pour the remaining smoked salsa verde into a small serving bowl.

Notes:

*Chicken Tip: Chicken can be trimmed, seasoned, covered, and stored in refrigerator overnight, if desired.

*Crispy Skin Chicken: When chicken has reached 155-160°F remove from grill. In-crease grill temperature to 400°F and quickly crisp chicken thighs, on both sides, about 1 minute per side.

*Leftover chicken and charred corn can be tossed into a salad! Scrumptious!

*Charred Corn flavor boosts: Add Cotija cheese or Queso Fresco for cheesy goodness. Add hot sauce to bring up the heat level!

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Cherry Smoked Veggie Dip

Tue, 16 Mar 2021 17:12:34 GMT

Cherry Smoked Veggie Dip

This smoked vegetable dip recipe comes from Chef Nathan Lippy.

Time: 30 minutes

Servings: 2 cups

Ingredients:

A handful of Western Cherry BBQ Smoking Chips

2, 8 oz. packages cream cheese, room temperature

2 tablespoons minced chives

3 tablespoons sliced green onion

2 tablespoons chopped parsley

The zest of one lemon

The juice of one lemon

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon red pepper flakes

A pinch of salt and pepper

Directions:

Heat your grill/smoker to 300 and add the Western Cherry Wood Smoking chips and allow to begin smoking.
In a large mixing bowl, add the cream cheese and spread it along the sides of the bowl to create surface area. Smoke for 20-30 minutes depending on the amount of smoke flavor desired.
Remove the bowl from the smoke and add the remaining ingredients and mix to evenly incorporate.
Chill and reserve. Serve with veggies, crackers or crudites.

Hickory Smoked Compound Butter

Tue, 16 Mar 2021 17:12:28 GMT

Hickory Smoked Compound Butter

This smoked compound butter recipe comes from Chef Nathan Lippy.

Time: 1.5 hours

Servings: 1 cup

Ingredients:

A handful of Western Hickory BBQ Smoking Chips

1 lb. unsalted butter, room temperature

2 rosemary sprigs

1/2 head roasted or smoked garlic

A pinch of salt and pepper

Ice

Directions:

In a large mixing bowl, add the butter and spread it along the sides of the bowl creating as much surface area as possible. Place the rosemary sprigs in the bowl
Place 3-4 embers of charcoal into your grill or kettle and add the Western Hickory Wood Chips over the top and allow to smoke
In a large aluminum pan, add the ice and then place the bowl of butter into the ice. (The ice will prevent the butter from melting during the cold smoke)
Smoke the butter for 20-30 minutes depending on how much smoke flavor you like.
Once finished, remove the butter from the grill and chop the rosemary. Add the chopped herbs, roasted/smoked garlic and a pinch of salt and pepper to the butter and mix evenly.
Add the compound butter to a sheet of plastic wrap and shape tightly into a log. Refrigerate for 20 minutes before use.
Serve over vegetables or steaks as a garnish.

Apple Bourbon Bacon Candy

Tue, 16 Mar 2021 17:12:25 GMT

Apple Bourbon Bacon Candy

This smoked bacon candy recipe comes from Chef Nathan Lippy.

Time: 1 hour

Servings: 4

Ingredients:

2-3 Western Apple BBQ Cooking Chunks

12 strips thick cut bacon

4 tablespoons honey

1 tablespoon white sugar

1 tablespoon BBQ seasoning

1 teaspoon cinnamon

2 tablespoons apple juice

2 tablespoons bourbon

Directions:

Heat grill or smoker to 275 degrees and add the Apple BBQ Cooking Chunks.
Lay out the bacon on a resting/cooling rack over an aluminum foil lined sheet tray.
In a small mixing bowl, add the honey, sugar, cinnamon, BBQ seasoning and cinnamon. Mix evenly then brush an even layer over the surface of the bacon. (Pro Tip- heat the honey a little for more even brushing)
Place the sheet tray into your grill or smoked and cook at 275 degrees for 45 minutes.
In the same mixing bowl, add the apple juice and bourbon and mix evenly. The remaining honey and seasonings will mix in as well. Brush the bacon evenly with this mixture and cook another 15-30 minutes until the bacon is glossy and well done.
Remove from the grill and let cool for 10 minutes then store or serve.

Pecan Smoked Steakhouse Burger

Tue, 16 Mar 2021 17:12:14 GMT

Pecan Smoked Steakhouse Burger

This big steakhouse style burger recipe comes from Chef Nathan Lippy.

Time: 30 minutes

Servings: 4

Ingredients:

For the Burger:

2-3 lbs. Western Pecan Wood Chunks

2 lbs. 80/20 ground beef, formed into 4, 1/2 lb. patties

Lettuce, shredded

Tomato, thinly sliced

Red onion, thinly sliced

Salt

Pepper

BBQ Seasoning, such as Jack Daniel's® Beef Rub

4 large burger buns, toasted

For the Glaze:

1/4 cup ketchup

2 tablespoons sriracha

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon smoked paprika

A pinch of salt and pepper

1 tablespoon honey

Directions:

Heat grill or smoker to 375 degrees, add the Western Pecan Wood Chunks, and allow to begin smoking.
Season the burger patties with salt and pepper and BBQ seasoning. Cook indirect for 20 minutes in the smoke.
In a small mixing bowl, add all of the Glaze ingredients and mix until evenly incorporated.
After 20 minutes, brush the burger patties with the glaze and cook an additional 10-15 minutes or until the glaze gets "tacky".
Serve on toasted burger buns with the lettuce, tomato and onion.

Grilled Shrimp Ceviche

Sat, 06 Feb 2021 23:35:40 GMT

Smoked Shrimp Ceviche

Usually made with fish, try this ceviche recipe with smoked, grilled shrimp for a flavor twist on this popular appetizer.

Ingredients:

For the shrimp seasoning:

Jalapeño Rub

Onion Powder

Cumin

Paprika

Salt & Pepper

Olive Oil

Minced garlic

For the ceviche:

1 red onion

2 shallots

3 jalapeños

5 cloves of garlic

10-12 Roma tomatoes

Fresh ground pepper

Kosher salt

2 limes

2 lemons

Cilantro

1 lb. shrimp

Directions:

Heat grill or smoker to 350 degrees.
Finely dice red onion, jalapeños, garlic, tomatoes, and shallots, and combine in a bowl.
Squeeze juice of 2 limes and 1/2 lemon and toss with diced vegetables.
Chop cilantro and add to bowl.
Season with kosher salt and ground pepper.
Combine all the ingredients for the shrimp seasoning.
Peel and devein shrimp. Add shrimp to the seasoning and coat with olive oil.
Add Western Alder BBQ Smoking Chips to the fire, and grill over high heat for 3-4 minutes until opaque.
Remove shrimp from grill and add to a bowl of ice water to stop the cooking process and let cool 3-4 minutes.
Remove shrimp from ice water; remove tails and chop shrimp.
Add shrimp to bowl with tomato mixture and stir to combine
Serve with tortilla chips or sliced baguette.

Pig Shots

Fri, 29 Jan 2021 23:48:03 GMT

Pig Shots

Have you ever tried pig shots? They're pigtastic! Use Jack Daniel's® Pork Rub to add the perfect seasoning to these savory and sweet "shots" of flavor.

Ingredients:

One 12 oz. Kielbasa

10 slices of bacon

8 oz. cream cheese, softened to room temp

1/4 cup shredded cheddar cheese

1 tbsp Hatch green chili

Brown sugar

Jack Daniel’s® Pork Rub

Directions:

Heat grill or smoker to 300-325 degrees.
Combine the cream cheese, shredded cheese, and green chilis in a bowl and stir to combine.
Slice kielbasa in 1/4" to 1/2" slices
Wrap bacon around kielbasa slice with the slice at the base to form a "cup"
Insert a toothpick through the kielbasa slice to hold the bacon in place.
Season with Jack Daniel’s® Pork Rub , and fill the "cup" with about 1 tbsp of the cream cheese mixture.
Place pig shots on a rack and place in grill or smoker and cook 10 minutes until bacon is cooked, and kielbasa and cream cheese mixture are warmed through.
Remove from grill or smoker and sprinkle the tops with brown sugar.
Return to grill or smoker and cook 2-3 minutes until brown sugar is carmelized.

Pork Tenderloin Street Tacos

Fri, 29 Jan 2021 23:19:54 GMT

Pork Tenderloin Street Tacos

You can't go wrong with this recipe for grilled pork tenderloin tacos. Use Jack Daniel's® Pork Rub to add amazing flavor to the grilled pork tenderloin.

Ingredients:

Pork tenderloin

Corn or flour street taco tortillas

Pico de gallo

Pickled red onions

Cilantro

Sour cream

Lime wedges

Jack Daniel’s® Pork Rub

Directions:

Heat grill or smoker to 400 degrees.
Thinly slice pork tenderloin and season with Jack Daniel’s® Pork Rub , and grill over Cowboy Hardwood Lump Charcoal or Cowboy All Natural Range Style Hardwood Briquets .
Alternatively, cook in a well-seasoned cast iron skillet over high heat with 1 tablespoon of olive oil; cook 2-3 minutes on each side.
Warm tortillas over grill and cover with foil or a cloth towel.
When pork is finished, chop into bite sized pieces.
Assemble tacos and serve.

BBQ Chicken Nachos

Fri, 29 Jan 2021 22:40:01 GMT

BBQ Chicken Nachos

This recipe calls for a delicious combination of fresh ingredients and hot-off-the-grill chicken. Use Jack Daniels® Chicken Rub to add amazing flavor to the grilled chicken.

Ingredients:

Tortilla chips

Nacho cheese

Green onions (scallions), sliced

Hatch green chilis

Pickled red onions

Pico de gallo

Cilantro

Queso fresco

Jalapeños, sliced

Boneless chicken thighs or breasts

Jack Daniel’s® Chicken Rub

Directions:

Heat grill or smoker to 400 degrees.
Season chicken thighs or breasts with Jack Daniel’s® Chicken Rub , and grill over Cowboy Hardwood Lump Charcoal or Cowboy All Natural Range Style Hardwood Briquets .
Cook chicken to at least 160 degrees internal; remove grill and cover with foil to rest.
While chicken is resting, assemble nachos.
Chop chicken, add to nachos and serve.

Fiery Hot Wings with Blue Cheese Dip

Thu, 28 Jan 2021 21:30:29 GMT

Fiery Hot Wings with B lue C heese Dip

Hot, spicy and flavorful chicken wings are a game day must and even better on the grill. Use Jack Daniel's® Whiskey Barrel Smoking Chips to infuse great smoky flavor to the chicken. The hot, smoky flavor of the wings combines perfectly with our creamy, blue cheese dip.

Ingredients:

Yields: 4 Servings

Cook: 1 hours

Prep: 45 mins

1 cup Cowboy Charcoal Prairie Fire BBQ sauce

4 chili peppers, diced

1 teaspoon cayenne pepper

1 teaspoon salt

Blue Cheese Dip:

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup blue cheese, crumbled

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 small clove garlic, minced

1/4 teaspoon pepper

1/4 teaspoon salt

Directions:

Fill charcoal chimney with enough Cowboy® Hardwood Lump Charcoal to cover half of the grill and light, letting burn for 10–15 minutes
Spread hot coals over grilling area and preheat grill for approximately 10-15 minutes
In a medium bowl, combine mayonnaise, sour cream, lemon juice and vinegar until creamy
Stir in blue cheese, garlic, salt and pepper
Cover and refrigerate dip for at least one hour, set aside for later use
Rinse wings with cold water and pat dry with paper towels
Once coals have ashed over, drain water from Jack Daniel's® Whiskey Barrel Smoking Chips and add them to hot coals
Season wings evenly with salt and cayenne pepper to coat, and place over indirect heat directly on grill grate
Cover grill and allow wings to cook for 20-25 minutes, turning once
Using tongs, place wings over direct heat to brown and crisp skin, about 5-7 minutes
Turn frequently to avoid burning
When skin in browned, toss all wings in a clean pan with Prairie Fire BBQ sauce
Place wings back on grill over indirect heat to set glaze, being careful not to burn
Once chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
Sprinkle with desired chili peppers and serve with blue cheese dip

Smoked Jack Daniels® Glazed Ham

Fri, 18 Dec 2020 23:48:53 GMT

Que The Holidays

Smoked Jack Daniel’s ® G lazed Ham

Watch the video to learn how to use Jack Daniel’s® Pork Rub and Whiskey Barrel Smoking Chips to infuse amazing flavor in this recipe for Smoked Jack Daniels® Glazed Ham.

Ingredients:

Brine Ingredients:

10–12 lbs, bone-in Ham, pre-cooked

Jack Daniel's® Whiskey

Maple Syrup

½ cup Jack Daniel’s ® Pork Spice Blend, plus 1 tsp, divided

Jack Daniel’s® Whiskey Barrel Smoking Chips

Preparation:

Prep the smoker for indirect heat

Directions:

Score Ham: Carefully run a knife through the fatty side of the ham, slicing diagonal lines just through the fat, creating a criss-cross direction. Transfer the ham to a small baking sheet of aluminum pan.
Season the Pork: Sprinkle Jack Daniel’s ® Pork Rub liberally over the ham.
Make the Glaze: Whisk the maple syrup and Jack Daniel’s ® Whiskey together in a small heat-proof pot. Add the remaining 1 tsp Jack Daniel’s ® Pork Rub. Place over the cooler side of the grill and allow to reduce, mixing occasionally.
Smoke the Ham: Smoke the ham for about 3 hours, basting every 15 to 20 minutes with the juices that render from the pork. The ham is already cooked, you are just adding flavor and re-heating to serve. For the last hour, baste with the maple glaze.
Serve: Remove the ham from the grill, cover and rest 20 minutes. Slice and serve, brushing with additional maple glaze as desired.

Pit Barrel Smoked Turkey

Tue, 24 Nov 2020 02:00:40 GMT

Pit Barrel Smoked Turkey

Using Jack Daniel’s® Chicken Rub and Western BBQ Cooking Chunks you can infuse marvelous flavor in this recipe for Pit Barrel Smoked Turkey. A great recipe for the holidays!

Ingredients:

Brine Ingredients:

Per 1 Pound of Turkey

4 cups water

½ cup Spiceology Turkey Brine

Injection Ingredients:

½ cup butter, melted and cooled

2 tbsp Tony Chachere’s marinade

Rub Ingredients:

¼ cup Jack Daniel’s ® Chicken Rub

1 tsp salt

½ tsp ground black pepper

¼ cup Spiceology Turkey Rub

Directions:

Brine Turkey: In a large pot, bring the water, salt, and sugar to a gentle simmer until just dissolved. Add the bay leaf and peppercorn and allow to cool completely. Place the turkey in the brine, storing a large container and/or resealable bag inside a container that will fit in your refrigerator. Place in the refrigerator and brine for 4 hours. Remove the bird from the brine and pat dry. Discard brine.
Prep the Grill: Prep your pit barrel cooker for smoking with Cowboy Hardwood Lump Charcoal . Have one rod ready to hang the turkey from and the other removed for easy access while positioning the bird. Use Western Maple , Pecan or Hickory Chunks for added smoked flavor
Inject Turkey: Whisk the Tony Chachere’s with the melted butter. Inject the turkey all over with the injection liquid making sure to target the thickest pieces of meat liberally.
Rub the turkey: Starting with the Jack Daniel's ® Chicken Rub , coat the bird. Mix the salt, pepper, and turkey rub in a small bowl and pat evenly all over the bird. Make sure to coat the outside, the inner cavity, and under the folds of the wings and legs.
Smoke Turkey: Arrange the poultry rod through the bird and hang the bird, with the breast facing the outer wall, onto the rod. Cover and smoke for 3 ½ to 4 hours or until the turkey reaches 160 degrees F with an instant-read thermometer.
Rest Turkey: Remove the bird from the smoker. Cover with foil. Allow the turkey to rest 30 minutes.
Carve and Serve: Carve the turkey and serve.

Grilled Snapper with Jamaican Escovitch

Fri, 11 Sep 2020 23:54:03 GMT

Grilled Snapper with Jamaican Escovitch
By Eric Thomas

All natural Western Cherry Chips infuse a delicate smoky flavor in this recipe from Grillmaster Eric Thomas for Grilled Snapper with Jamaican Escovitch.

Ingredients:

8lb Red Snapper

Seafood Seasoning

Escovitch Pickling

1-Red Bell Pepper

1-Yellow Bell Pepper

1-Orange Bell Pepper

1/2 - Small Red Onion

1/2 - Small White Onion

1 Small Carrot

6-8 - Pimento Berries (Whole)

1 Cup - Coconut Vinegar or White Vinegar

1-Tbsp - Salt

3 Tbsp – Sugar

Western Cherry Chips

Directions:

Starting with a clean and gutted fish, make sure to cut off all fins but leave the tail on. With a sharp knife score the fish on both sides to open up the flesh and season with your favorite seafood seasoning on both sides, making sure to rub the seasoning into the body of the fish.
Place fresh thyme, scallions, and peppers in the cavity of the fish and spray both sides of the fish with nonstick cooking spray.
Preheat a gas grill to about 300 degrees and place the Cherry wood chips in the smokebox and place over the far-left burner of the grill. Once the wood chips start to smoke, cut off all burners except the one on the far left and far right.
Cut the heat down to low on the two burners that remain on and spray with nonstick cooking spray and place the fish directly on the grill in between the burners and slow roast for about 40 minutes. Adjust the time based on the size of the fish. Smaller fish will cook more quickly.
20 minutes into the cook, spray the fish with cooking spray and continue cooking until done.
While the fish is cooking, julienne cut all peppers, onions, and carrots and place them to the side. In a skillet, add the vinegar, sugar, and salt and simmer until the sugar and salt break down. If you want the pickling sweeter, add more sugar. Add the cut vegetables, fresh thyme, and pimento berries to the skillet and cook on low heat for about five minutes until the vegetables are cooked but not mushy. They should still have some crunch. You can make this ahead of time.
Once the fish is done, remove it from the grill and place it on a serving platter. Place the Escovitch Pickling down the center of the fish, making sure to pour the pickling into the cuts on the fish and serve hot!

Pomegranate Molasses Honey Glazed Hot n Fast Cornish Hen with Blue Cheese Brussel Sprout Hash

Fri, 11 Sep 2020 23:28:26 GMT

Pomegranate Molasses Honey Glazed Hot n Fast Cornish Hen with Blue Cheese Brussels Sprout Hash

Ingredients:

1 Cornish Hen

1lb – Brussels Sprouts

3 to 4 Bacon Slices

Crumbled Blue Cheese

Roasted Garlic Paste

Clover Honey

Pomegranate Molasses Vinegar

Salt

Pepper

Garlic

BBQ Rub

Western Cherry Chunks

Western Hickory Chips

Cowboy Charcoal

Jack Daniel's® Chicken Rub

Pomegranate Molasses Honey Glaze:

2 Tbsp – Roasted Garlic Paste

2 Tbsp – Clover Honey

1 Tbsp – Sambal Chili Paste

2 Tbsp - Pomegranate Molasses Vinegar

Mix all the ingredients together, season with salt and pepper to taste and set aside until the Cornish Hen is ready.

Directions:

Blue Cheese Brussel Sprouts

Start by cutting your bacon into small pieces and then, into a cast iron skillet over medium heat, add the bacon and cook until the bacon is crispy, and the bacon fat has rendered.
Then start cutting the brussel sprouts in half and then crosswise into to small pieces. Once the bacon has rendered its fat, remove the bacon and add the shaved brussel sprouts to the bacon grease along with minced garlic and cook on a grill. Add Western Hickory Chips for additional smoky flavor until the brussel sprouts begin to caramelize. Be sure to constantly turn the brussel sprouts so that all sides caramelize and have contact with the smoke.
Once the brussels sprouts have cooked and caramelized to your liking, add the blue cheese and remove from the heat while continuously turning the brussels sprouts to allow the residual heat from the pan to melt the cheese. Set aside until you are ready to serve

Hot N Fast Cornish Hen

Preheat your smoker with Cowboy Charcoal and then add some Western Cherry Wood Chunks . You want to cook the Cornish Hen between 375 to 400 degrees.
Start by cutting the Cornish Hen with kitchen shears down the backbone and then through the breastbone to create (2) halves. Season both sides with (SPG) Salt, Pepper, Garlic and then spray the hens with cooking spray to help the seasoning stick. Season both sides with a light dusting of your favorite BBQ rub, such as Jack Daniel's® Chicken Rub .
Once your smoker comes up to temp, about 375 degrees, add the Cornish Hen to the smoker and cook for about 45 minutes before you check for doneness. Once the Cornish Hen is about 170 degrees internal in the thigh area, remove from the smoker and slather with the Pomegranate Molasses Honey Glaze and serve with the Blue Cheese Brussel Sprouts!!

Hickory Smoked Pork Ribs

Tue, 18 Aug 2020 23:28:02 GMT

Hickory Smoked Pork Ribs

For your next big gathering, try this recipe for Baby Back Ribs using Jack Daniel's® Pork Rub, fiery BBQ sauce, and all natural Western Hickory BBQ Smoking Chips. It's a crowd pleaser!

Ingredients:

2 racks of St. Louis Baby Back Ribs (silver skin & lining removed)

1 bottle of Cowboy Prairie Fire BBQ Sauce

1 1/2 cup apple juice

1/2 cup brown sugar

½ Cup Jack Daniel’s® Pork Rub

Cowboy Hardwood Lump Charcoal

Western Hickory BBQ Smoking Chips

Directions:

In a bowl, mix the brown sugar and Jack Daniel’s® Pork Rub thoroughly
Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above.
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Add Western Hickory BBQ Smoking chips to the top of the charcoal
Place ribs on the opposite side of the charcoal and chips for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking.
Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours.
Finally, pull the ribs off the grill, remove tin foil and baste them with your favorite BBQ sauce, such as Cowboy Prairie Fire BBQ Sauce . Place ribs back on the grill for another hour. Add more BBQ sauce occasionally. Make sure to also keep adding charcoal & Western Hickory BBQ Smoking chips as needed.
Pull the ribs off the grill, serve & enjoy!

Yields: 3-5 servings

Cook: 6 hours

Prep: 20 minutes

Smoked Lamb

Sat, 11 Apr 2020 23:37:00 GMT

Smoked Lamb

Use all natural Western Pecan or Cherry BBQ wood smoking chips to get great big flavor in this recipe for delicious Smoked Lamb.

Ingredients:

1 rack of lamb

⅓ cup Dijon mustard

3 TBSP Fig Orange Marmalade

1 TSP sea salt

½ TSP black pepper

Directions:

Trim excess fat from lamb leaving just a little on the roast end.
Mix the Dijon mustard, Fig Orange Marmalade, sea salt and pepper together.
To cook in a barrel, prepare the barrel with Lump Charcoal. When the coals are ready, place Western Pecan Chips directly on coals and allow them to smoke. Spread the marinade over the lamb and then hang the lamb on hook as directed by the manufacturer and cook approximately 35-45 minutes, or until the center of the thickest part of each rack reaches the appropriate internal temperature for your desired doneness (135º for medium-rare).
To cook in a kettle, prepare a 2 zone fire and place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill. Brush the mixture onto each side of the chops and place on the hottest part of the grill for about 2 minutes per side. Brush the mixture again on all sides and return to the cool side of the grill and continue to cook until the center of the thickest part of each rack reaches the appropriate internal temperature for your desired doneness (135º for medium-rare). For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Once cooked, cover and allow the lamb to rest for about 5 minutes before slicing and serving.

Grilled Asparagus Rafts

Sat, 11 Apr 2020 06:21:43 GMT

Grilled Asparagus Rafts

All natural Western Hickory BBQ chips infuse classic hickory smoked flavor in this recipe for grilled asparagus.

Ingredients:

2 bunches jumbo asparagus

Fine sea salt

1 TBSP extra-virgin olive oil

Freshly ground black pepper

Directions:

For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Bring a pot of salted water to a boil. Prepare a large bowl of salted ice water.
Snap the stems off the asparagus spears. Blanch the spears in the boiling water for 1 minute, and then dunk them in ice water for 30 seconds to stop the cooking.
Put 12 bamboo skewers in the hot blanching water for a few minutes to help prevent them from burning on the grill. Meanwhile, drain and dry the asparagus. Lay the spears flat on a cutting board and line up the tips. Remove the skewers from the water.
About 1 inch from the bottom of a spear, push a skewer perpendicular through the center. Pass the skewer through 5 more spears. Repeat this step, pushing another skewer through the 6 spears and 1 inch below their tips. You will end up with a raft of 6 spears connected by skewers at the top and bottom. Continue in this way to make the remaining rafts. Brush each one with the olive oil and season with salt and pepper.
When the grill is hot and the chips are smoking, place the asparagus rafts on the grill and cook them until they’re slightly charred, about 2 minutes on each side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.

Grilled Flank Steak

Fri, 10 Apr 2020 06:38:14 GMT

Grilled Flank Steak

All natural Western Mesquite BBQ chips infuse a tangy and bold smoked flavor in this recipe for grilled Flank Steak.

Ingredients:

Juice of 1 lime

2 TBSP extra virgin olive oil

3 garlic cloves, peeled and smashed

½ TSP ground cumin

One 1½ LB flank steak

Kosher salt

Freshly ground black pepper

Directions:

In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large ziplock food storage bag, and pour in the marinade. Seal the bag, removing as much air as possible, and gently squish the steak around in the bag to make sure it’s nicely coated. Marinate for 20 minutes at room temperature.
For a gas grill, preheat to medium-high and place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Mesquite Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Pat the steak dry and season both sides generously with salt and black pepper.
When the grill is hot and the chips are smoking, grill the steak for 5 to 6 minutes per side for medium-rare. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Transfer to a cutting board and let the steak rest for a full 10 minutes to allow the juices to redistribute. Using a sharp knife, thinly slice the steak across the grain and serve.

Fiesta BBQ Chicken Nachos

Thu, 09 Apr 2020 06:48:13 GMT

Fiesta BBQ Chicken Nachos

All natural Western Hickory BBQ chips infuse delicious smoky flavor in this recipe for grilled Fiesta BBQ Chicken Nachos.

Ingredients:

2 boneless, skinless chicken breasts

½ TBSP extra virgin olive oil

¾ cup sweet corn kernels

½ chopped red onion

3 green onions, chopped

2 chopped red bell peppers

Kosher salt

Freshly ground black pepper

½ cup barbecue sauce of your choice

Tortilla chips

6 OZ grated Monterey Jack cheese

Directions:

Preheat a gas grill to medium-high heat or prepare a fire in a charcoal grill.
When the grill is hot, place the chicken on the grill, close the lid and grill for about 5-7 minutes on each side, or until the chicken has reached an internal temperature of 170 degrees. Remove the chicken from the grill, cool, and then dice into small cubes and set aside.
Heat the olive oil on a griddle over medium-high heat and add Western Hickory Wood Chips to your smoker box or place dry wood chips in a large foil pouch.
When the oil is hot and the chips are smoking, add the corn kernels, red onion, green onion, red bell pepper and a pinch of salt and pepper. Cook for 10-15 minutes or until tender and lightly browned. For best results, the food should be covered for at least half of the cooking time to infuse the wood chip flavor.
Place the chicken and barbecue sauce in a bowl and toss to combine.
Spread the tortilla chips in a large cast iron pan. Sprinkle with half the cheese, and then add the vegetable mixture and barbecued chicken. Top with the remaining cheese and place on the hot griddle, cover for about 5 minutes until the cheese has melted and is bubbling.
Serve hot with your favorite hot sauce.

Spring Onion-Stuffed Brook Trout

Wed, 08 Apr 2020 06:12:58 GMT

Spring Onion-Stuffed Brook Trout

The combination of all natural Western Pecan and Apple BBQ chips infuse a lovely sweet smoky flavor in this recipe for Grilled Spring Onion-Stuffed Brook Trout.

Ingredients:

1 cup fresh bread crumbs

½ cup pine nuts

¼ cup sliced fresh flat-leaf parsley

1 TBSP finely grated lemon zest

2 TBSP plus 1 TSP extra-virgin olive oil

Fine sea salt

Freshly ground black pepper

4 whole brook trout (scaled, butterflied, and heads, tails, and fins removed)

8 spring onions

Directions:

For a gas grill, preheat to medium-high and place Western Apple and Pecan Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple and Pecan Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
In a large bowl, toss together the bread crumbs, pine nuts, parsley, lemon zest, 1 TBSP olive oil, 1 TSP salt, and 1 TSP black pepper.
Rinse the trout and pat dry. Rub 1 TSP of the olive oil on the outside of each trout and season with salt and pepper. Place one-quarter of the stuffing in the cavity of each trout, spreading evenly from the head end to the tail end. Lay 2 spring onions in each fish.
When the grill is hot and the chips are smoking, place the trout in a fish grill basket on the grill and grill until the stuffing is hot and the fish is opaque in the center, about 7 minutes on each side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.

Melted Romaine

Tue, 07 Apr 2020 00:08:00 GMT

Melted Romaine

All natural cherry BBQ chips infuse tangy smoky flavor in this recipe for Grilled Melted Romaine Lettuce.

Ingredients:

2 medium heads romaine lettuce

Fine sea salt

½ cup finely grated Parmigiano-Reggiano

1 TBSP finely grated lemon zest

2 TSP freshly squeezed lemon juice

Freshly ground black pepper

Directions:

For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Remove any tough outer leaves from the heads of lettuce and slice off any brown parts from the root ends. Quarter the heads of lettuce lengthwise, keeping the root intact so the long wedges stay together. Season both sides of the lettuce wedges with salt to taste.
When the grill is hot and the chips are smoking, arrange the lettuce cut side down on the grill and grill for 5 minutes. Turn the wedges cut side up and continue cooking until the lettuce wilts, about 5 more minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Remove from the grill and sprinkle with the cheese, lemon zest, juice, and four turns of black pepper and serve.

Pork Loin Crusted with Pecans and Mustard

Sun, 05 Apr 2020 20:46:48 GMT

Pork Loin Crusted with Pecans and Mustard

The mustard and pecan crust adds another dimension of flavor to this pork loin recipe grilled using Western Apple and Maple BBQ chips.

Ingredients:

2 large egg whites

¼ cup smooth Dijon mustard

1 TSP finely chopped fresh chives

2 cups finely crushed pecans

¼ TSP fine sea salt

4 (6 OZ) pieces pork loin, trimmed and pounded to a ½-inch thickness

1 TBSP avocado oil

Directions:

For a gas grill, preheat to medium-high and place Western Apple and Maple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple and Maple Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
In a large bowl, whisk together the egg whites, mustard, and chives. Mix the pecans and the salt together in a shallow pan or plate.
Pat the pork dry with a paper towel and dip it into the mustard mixture, thoroughly coating each piece. Shake off the excess mustard, but leave a fairly heavy coating. Firmly press each piece of pork into the pecans, coating evenly on both sides.
When the grill is hot and the chips are smoking, place the pork on the grill and grill until the pork feels firm to the touch and the internal temperature of the pork reaches 145°F, about 15-20 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.

Balsamic-Soy Marinated Hanger Steak

Sat, 04 Apr 2020 19:10:56 GMT

Balsamic-Soy Marinated Hanger Steak

All natural Western Hickory BBQ chips infuse amazing flavor in this recipe for grilled Balsamic-Soy Marinated Hanger Steak.

Ingredients:

¼ cup balsamic vinegar

¼ cup soy sauce

1 TBSP vegetable oil

½ TSP freshly ground black pepper

4 garlic cloves, smashed

1 thyme sprig

2 LBS hanger steak (fat trimmed, cut crosswise into 4 pieces)

Directions:

In a glass baking dish, whisk together the balsamic vinegar, soy sauce, vegetable oil, and pepper. Add the garlic and thyme sprig. Put the steaks in the dish and baste them with the marinade until coated. Cover the dish with plastic wrap and refrigerate overnight (at least 12 hours), turning the steaks over at least once.
Remove the steaks from the marinade and pat dry with paper towels.
For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, grill the steaks until medium-rare with an internal temperature of 125°F, 4-6 minutes per side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Transfer the steaks to a plate, cover loosely with aluminum foil, and let them rest for 5 minutes. Thinly slice the steaks against the grain and serve.

Grilled Corn and Veggies

Fri, 03 Apr 2020 06:01:25 GMT

Grilled Corn and Veggies

New Paragraph

Ingredients:

1 large red onion

2 jalapeños

2 sweet potatoes, diced

3 tomatillos

4 green onions

1 ear of corn

2 large red bell peppers

Directions:

For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Once the grill is hot and the chips are smoking, place the vegetables on to the grill and grill until the vegetables are tender and cooked through (about 10-15 minutes) turning over halfway through. The sweet potatoes will take about 20-25 minutes to cook. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Once the vegetables are done, remove them from the grill and serve.

Cedar Plank Salmon

Thu, 02 Apr 2020 06:28:08 GMT

Cedar Plank Salmon

All natural Western Cherry BBQ chips and Cedar grilling planks infuse amazing flavor in this recipe for grilled Cedar Plank Salmon.

Ingredients:

1 LB center-cut salmon, skin on

¼ cup olive oil, plus extra for drizzling

Pinch of sea salt

10 shishito peppers, thinly sliced

Cracked black pepper

2 lemons, quartered

Directions:

Soak the cedar planks in cold water for a minimum of 3 hours, up to a maximum of 24 hours.
Rinse the salmon under cold water and pat dry with paper towels. Drizzle with olive oil and season lightly with salt and pepper.
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the wet plank on the grill and leave it there for 6-8 minutes until the wood is charred on one side.
Turn the plank over. Place the Salmon, skin side down on top of the charred side of the plank. Sprinkle with the sliced peppers and cook for 15-20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the flesh - the flesh should be opaque in the middle. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Serve on the plank with lemons and drizzle with a little extra olive oil.

Learn How to Cook on Cedar Grilling Planks:

Cherry Tomato Crostinis

Wed, 01 Apr 2020 06:01:22 GMT

Cherry Tomato Crostinis

All natural Western Cherry BBQ chips infuse a delightfully sweet, smoky flavor in this recipe for grilled Cherry Tomato Crostinis.

Ingredients:

1 baguette

¾ cup extra-virgin olive oil

2 TBSP fresh thyme leaves

2 garlic cloves, crushed

Fine sea salt

Freshly ground black pepper

2 cups cherry tomatoes

Fresh basil

Balsamic vinegar

Directions:

Cut the baguette on the diagonal into ¼-inch-thick slices. Toss the bread in a bowl with ¼ cup olive oil and thyme until lightly coated. Add the garlic to the bowl and toss again. Cover tightly with plastic wrap, and let it sit at room temperature for a few hours or up to overnight.
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Discard the garlic and season the sliced bread with salt and pepper to taste. When the grill is hot and the chips are smoking, arrange the slices on the hot grill and grill until golden brown and slightly charred, about 1 to 2 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor. Store in an airtight container for up to 2 days.
Slice the cherry tomatoes in half and toss with the remaining olive oil and salt and pepper.
Spoon the cherry tomatoes onto the toasted crostini bread. Garnish with fresh basil and drizzle balsamic vinegar over the top.

Flank Steak Quesadilla

Tue, 31 Mar 2020 19:17:13 GMT

Flank Steak Quesadilla

All natural Western Mesquite BBQ chips infuse amazing flavor in this recipe for grilled Flank Steak Quesadilla.

Ingredients:

¾ LB skirt steak

1 ½ TSP smoked paprika

Kosher salt

Freshly ground black pepper

1 TBSP extra virgin olive oil

1 small red bell pepper, seeded and thinly sliced

1 small red onion, thinly sliced

2 green onions, chopped

¾ cup sweet corn kernels

½ TSP ground cumin

Juice of 1 lime divided

4 large (10-to-12-inch) tortillas

2 cups grated pepper Jack cheese

Directions:

Preheat a lightly oiled griddle to medium-high heat and add Western Mesquite Wood Chips to your smoker box or place dry wood chips in a large foil pouch.
Pat your steak dry and season it all over with paprika, salt, and black pepper. When the griddle is hot and the chips are smoking, place the steak on the hot griddle and cook for about 3 minutes per side for medium-rare. For best results, the food should be covered for at least half of the cooking time to infuse the wood chip flavor.
Transfer the steak to a cutting board and let it rest for a full 10 minutes before dicing it into bite sized cubes.
While the steak is resting, prepare your vegetables. Heat the olive oil on a griddle over medium-high heat. When hot, add the bell pepper, red onion, green onion, corn, cumin, a good pinch of salt, and a few cranks of black pepper. Cook for 10-15 minutes or until softened and lightly browned and then add the steak cubes to the vegetable mixture. Add the lime juice and cook for 30 seconds more. Remove the mixture from the heat.
Add a tortilla to the griddle and sprinkle the entire surface with ½ cup of the cheese. Add half of the steak and vegetable mixture to the bottom half of the tortilla and cook for 2 to 3 minutes or until the cheese has melted and the bottom of the tortilla is lightly browned. Fold the top half of the tortilla over to close the quesadilla. Cook for 30 more seconds, and then transfer to a cutting board. Repeat this process with the remaining tortillas.
Slice each quesadilla into four triangles and serve with your favorite salsa.

Smoked and Pickled Jalapeños

Tue, 31 Mar 2020 18:35:18 GMT

Smoked and Pickled Jalapeños

All natural Western Mesquite BBQ chips infuse tangy, bold flavor in this recipe for Smoked and Pickled Jalapeños.

Ingredients:

1 pint jar, with lid

10-15 jalapeños, depending on size

¼ of a medium onion, sliced vertically

⅓ cup apple cider vinegar

3 TBS water

1 TBS brown sugar

Directions:

For a gas grill, preheat to medium-high and place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Mesquite Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the jalapeños on the grill.
Close the lid and smoke for about 45 minutes to infuse the wood chip flavor.
Let peppers cool until you can handle them. Remove seeds and slice into strips. Pack into a pint sized canning jar alternating peppers and onion slices.
Mix together the vinegar, water, and brown sugar. Pour over jalapeños in jar. Let sit in the fridge for about a week before serving.

Grilled Mahi Mahi with Roasted Jalapeño Salsa

Tue, 31 Mar 2020 18:19:54 GMT

Grilled Mahi Mahi with Roasted Jalapeño Salsa

All natural Western Cherry BBQ chips infuse a sweet and tangy smoked flavor in this recipe for Grilled Mahi Mahi with Roasted Jalapeño Salsa.

Ingredients:

2 TBSP tequila

Juice of 1 lime

1 TBSP extra virgin olive oil

2 garlic cloves, minced

½ TSP kosher salt

½ TSP freshly ground black pepper

Four 8 OZ mahi mahi filets, skin removed

For the Salsa:

2 pink grapefruits

2 oranges

Juice of 1 lime

½ small red onion, minced

1 jalapeño pepper, sliced very thinly into rings

½ cup fresh cilantro leaves, finely chopped

Pinch of kosher salt

Directions:

In a small bowl, combine the tequila, lime juice, olive oil, garlic, salt, and black pepper. Pat the mahi mahi filets dry and place them in a large ziplock food storage bag. Pour in the marinade and seal the bag, removing as much air as possible. Gently squish the fillets around in the bag, making sure each one gets marinated. Let the fish marinate at room temperature for 20 minutes, turning the bag over halfway through.
Meanwhile, prepare the salsa. First, segment the citrus. Using a sharp knife, carefully slice the top and bottom from the grapefruits. Slice the peel and white pith from all around the grapefruits. Working over a medium bowl, cut the grapefruits into segments. Repeat the peeling and segmenting process with the oranges. Remove the grapefruit and orange segments from the bowl and slice them crosswise into ½ inch pieces. Return all of the citrus to the bowl and add the lime juice, red onion, jalapeño, cilantro, and salt. Gently stir to combine. Refrigerate the salsa until ready to use.
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, carefully remove the fillets from the bag and place each one on the grill with the more rounded side facing up. Cook for 5 minutes. Gently turn them over and cook them for 4-5 minutes on the opposite sides or until firm to the touch. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Serve each fillet topped with a generous amount of salsa.

Asparagus Wrapped in Pancetta with Citronette

Sun, 29 Mar 2020 23:43:00 GMT

Asparagus Wrapped in Pancetta with Citronette

All natural Western Apple BBQ chips infuse a delicate smoky flavor in this recipe for grilled Asparagus Wrapped in Pancetta.

Ingredients:

2 LBS large asparagus

4 OZ thinly sliced pancetta

Grated zest and juice of 1 orange

2 TSP Dijon mustard

¼ cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1½ TBSP finely chopped fresh thyme

Coarse sea salt

Directions:

Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray or small baking sheet and repeat with the remaining asparagus.
Cover and refrigerate for 1 hour.
For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season the citronette with salt and pepper, and set aside.
When the grill is hot and the chips are smoking, place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of course sea salt for dipping.

Veggie Skewers with Chimichurri

Sun, 29 Mar 2020 18:41:50 GMT

Veggie Skewers with Chimichurri

All natural Western Cherry BBQ chips infuse tangy flavor in this recipe for Grilled Veggie Skewers with Chimichurri.

Ingredients:

1 large zucchini

1 large red onion

½ lb whole fresh mushrooms

1 large red bell pepper

1 eggplant

For the Chimichurri Sauce:

½ cup olive oil

2 TBSP red wine vinegar

½ cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 TBSP finely chopped chili)

¾ TSP dried oregano

½ TSP coarse salt

½ TSP black pepper

Directions:

Soak the wooden skewers in water for 30 minutes to prevent burning.
For the chimichurri sauce, mix olive oil, red wine vinegar, parsley, garlic, chilies, oregano, salt and pepper in a small bowl and set aside.
Wash, dry, and chop vegetables. Once chopped, assemble skewers by alternately placing the vegetables on to the skewers.
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Once the grill is hot and the chips are smoking, place the vegetable skewers on to the grill and grill until the vegetables are tender and cooked through (about 10-15 minutes) turning the skewers over after 5-7 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Once the skewers are done, remove them from the grill and brush the chimichurri sauce over the skewers.

Smoke Vegetable Packets

Sat, 28 Mar 2020 18:27:16 GMT

Smoked Vegetable Packets

All natural Western Cherry BBQ chips bring out big flavor in this recipe for Smoked Vegetable Packets.

Ingredients:

1 medium zucchini

3 medium carrots

12 OZ baby potatoes

1 large red onion

2-4 garlic heads

4 TBSP extra virgin olive oil

For the Spice Mix:

1 TSP dried garlic

¼ TSP black pepper

1 TSP paprika

2 TBSP marjoram

¾ TSP salt

Directions:

For the spice mix, combine the dried garlic, black pepper, paprika, marjoram and salt in a small bowl and set aside.
Wash, dry, and chop vegetables. Once chopped, season the vegetables with the spice mix.
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
While the grill is heating up, make a foil pouch and load the vegetables into the pouch.
Once the grill is ready and the chips are smoking, place the vegetable pouches on the grill.
Cook for approximately 25 minutes or to desired vegetable texture. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.

Grilled Rosemary Shrimp Skewers

Tue, 24 Mar 2020 19:10:58 GMT

Grilled Rosemary Shrimp Skewers

All natural Western Apple BBQ chips infuse a mild sweet flavor in this recipe for Grilled Rosemary Shrimp Skewers recipe

Ingredients:

1 bunch Italian parsley leaves

1 bunch basil leaves

½ TSP kosher salt

Freshly ground black pepper

½ cup bread crumbs

¼ cup plus 2 TBSP extra-virgin olive oil

2 LBS large shrimp peeled and deveined

12 large rosemary sprigs, prepared as skewers and soaked in water for at least 2 hours, or overnight

2 lemons, cut into wedges

Directions:

Toss the parsley leaves, basil leaves, salt, pepper, bread crumbs and ¼ cup of the olive oil into the food processor and pulse until the herbs are chopped and the bread crumbs are green. Transfer to a bowl, add the shrimp and toss to coat well.
Skewer 4 or 5 shrimp on each rosemary sprig. Dredge both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.
For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the skewers on the grill and cook, turning once, just until the shrimp are opaque throughout and some of the bread crumbs are browned, 2 to 3 minutes per side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Transfer to a serving platter and serve with the lemon wedges.

Steak Salad with Roasted Sweet Potato

Sun, 22 Mar 2020 19:25:16 GMT

Steak Salad with Roasted Sweet Potato

All natural Western Hickory BBQ chips infuse amazing flavor in this recipe for Grilled Steak Salad with Roasted Sweet Potato.

Ingredients:

1 medium sweet potato, peeled and cut into ¾-inch cubes

3 TSP extra virgin olive oil

¼ TSP ground cinnamon

Kosher salt

¾ cup sweet corn kernels

One 8 OZ eye round steak

Freshly ground black pepper

4 OZ baby spring mix

½ small red onion, thinly sliced

2 OZ blue cheese, crumbled

For the Dressing:

4 TBSP extra virgin olive oil

3 TBSP balsamic vinegar

2 garlic cloves, grated or finely minced

¼ TSP kosher salt

Directions:

For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Arrange the sweet potatoes in an even layer on the prepared baking sheet. Drizzle with 2 TSP of the olive oil and sprinkle with the cinnamon and a pinch of kosher salt. Toss to coat. When the grill is hot and the chips are smoking, place the prepared sweet potatoes and corn on the grill. Close the lid and grill until the vegetables are tender and cooked through (about 20 minutes) turning over halfway through. Remove from the grill and let cool slightly.
Meanwhile, whisk together all the ingredients for the dressing in a large bowl and set aside.
Rub both sides of the steak with the remaining 1 TSP olive oil, and season it generously with salt and black pepper. Place the steak on the grill and cook for 5 to 6 minutes on each side for medium-rare. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Transfer to a cutting board. Let the steak rest for 10 minutes to allow the juices to redistribute, and then slice it very thinly against the grain.
Add the spring mix, roasted sweet potatoes, red onion, and corn to the bowl with the dressing and toss to coat. Fan the steak over the salad and sprinkle with blue cheese.

Honey Balsamic Chicken

Sat, 21 Mar 2020 20:30:23 GMT

Honey Balsamic Chicken

All natural Western Mesquite BBQ chips infuse amazing flavor in this recipe for Grilled Honey Balsamic Chicken.

Ingredients:

5 boneless skinless chicken breasts

2 TSP olive oil

⅔ TSP kosher salt

½ TSP ground black pepper

½ TSP paprika

1 TSP onion powder

For the Honey Balsamic Sauce:

3 TBSP honey

3 TBSP balsamic vinegar

1½ TBSP ketchup

3 TSP minced garlic

1 TSP fresh thyme

Directions:

Mix the olive oil, salt, pepper, paprika, and onion powder together. Coat the chicken with the mixture.
In another bowl, mix the honey, balsamic vinegar, ketchup, garlic and thyme together. Pour about ⅓ of the mixture on top of the chicken. Put the chicken and marinade into a bag and let marinate in the refrigerator for 20-30 minutes.
For a gas grill, preheat to medium-high and place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Mesquite Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place marinated chicken on medium-hot grill. Cover and grill for about 5-7 minutes on each side, or until the chicken has reached an internal temperature of 170 degrees. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Remove the chicken from the grill, cool, and then serve.

Perfect Burger

Fri, 20 Mar 2020 19:54:07 GMT

Perfect Burger

Try this recipe for a perfectly grilled hamburger using all natural Western hickory BBQ smoking chips.

Ingredients:

1½ LBS ground beef

1½ TBSP Jack Daniel’s Steak Seasoning

Kosher salt

Fresh cracked black pepper

Vegetable oil

4 slices deli-style American cheese, optional

4 Burger Buns

Directions:

Mix the Jack Daniel’s Steak Seasoning with the ground beef and then refrigerate while you prepare the skillet.
For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Remove the ground beef from the refrigerator, divide into four 6-ounce portions, shape the patties and season with salt and pepper.
When the grill is hot and the chips are smoking, arrange the patties on the grill without overcrowding. Cook for 3 minutes and then turn the patties over and cook for 2 more minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Transfer the burgers to a platter and lay a slice of cheese on top if desired. Tent the platter with foil and allow the burgers to rest for 3 to 5 minutes.
Place burgers on buns and add your favorite toppings.

Roasted Garlic Puree

Fri, 20 Mar 2020 00:13:00 GMT

Roasted Garlic Puree

All natural Western Hickory BBQ chips infuse a deep smoky flavor in this recipe for Roasted Garlic Puree.

Ingredients:

4 heads garlic

Extra-virgin olive oil

Fine sea salt

Directions:

For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
Slice one-third off the top of each head of garlic to expose the cloves. Pour 3 TBSP olive oil into a small roasting pan and place the garlic in the oil. When the grill is hot and the chips are smoking, place the pan on the grill. Roast garlic until the garlic is lightly browned and the bulbs are soft, about 1 hour. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor. Set aside until the garlic is cool enough to handle.
Working over a bowl, squeeze the heads of roasted garlic until the cloves fall out. In a blender or food processor, puree the cloves with 2 TBSP olive oil, 2 TBSP water and a pinch of salt until smooth. Transfer garlic puree to an airtight jar and cover the top with a thin layer of olive oil to help preserve it. Store in the refrigerator for up to 2 weeks, or freeze it up to 3 months.
Serve with your favorite toasted bread, crackers or vegetables.

Grilled Steaks with Grilled Tomatillo Salsa Verde

Thu, 19 Mar 2020 20:02:57 GMT

Grilled Steaks with Grilled Tomatillo Salsa Verde

Top these hickory wood smoked New York steaks with tangy & zesty grilled tomatillo salsa verde.

Ingredients:

6 New York strip/sirloin steaks

½ cup olive oil

6 TSP Jack Daniel’s Steak Seasoning

For the Salsa Verde:

12 tomatillos, husks removed

1 yellow onion, cut into quarters

2 Serrano chiles

2 garlic cloves

Small bunch of cilantro/coriander

Freshly squeezed juice of 1 lime

Salt

Freshly ground black pepper

Directions:

Place the steaks in a ceramic baking dish. In a small bowl, whisk together the oil and Jack Daniel’s Steak Seasoning. Pour over the steaks, making sure both sides are coated. Cover and set aside.
To make the salsa verde, grill the tomatillos, onion, chiles, and garlic for about 5-6 minutes until they are cooked through and slightly charred. Transfer the vegetables to a blender, add the cilantro/coriander and lime juice, and process until you have a chunky sauce. Season with salt and pepper, pour into a bowl, and set aside.
For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the steaks on the grill and cook for 5 minutes, then turn them over and cook for a further 5 minutes for medium-rare. Allow a longer time if you prefer your steak medium to well done. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Remove the steaks from the grill to a wooden board, cover with foil, and rest for 10 minutes.
To serve, slice the steaks against the grain and spoon over the salsa verde.

Blackberry-Basted Pork Tenderloins

Wed, 18 Mar 2020 20:09:53 GMT

Blackberry-Basted Pork Tenderloins

In this recipe, the blackberry sauce and pecan BBQ smoking chips give a strong and sweet combination flavor to grilled pork tenderloin.

Ingredients:

1 pint fresh blackberries

2 TBSP soy sauce

2 TBSP light honey

1 TSP Chinese five-spice powder

2 pork tenderloins (cleaned and silverskin removed)

Sea salt

Freshly ground black pepper

Directions:

In a blender, puree the blackberries, soy sauce, honey and Chinese five-spice powder. Divide the sauce in half; pour one half into a shallow baking dish and reserve the other half in the refrigerator. Pat the pork dry and marinate in the baking dish for at least 2 hours and up to 1 day, covering it in the marinade and flipping the tenderloin once halfway through.
For a gas grill, preheat to medium-high and place Western Pecan Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Pecan Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, remove the pork from the blackberry marinade and place the pork on the grill. Grill for 20 minutes, brushing the tenderloin with the reserved blackberry mixture after 10 minutes. Turn the pork over and continue roasting and basting with the sauce every 10 minutes for another 20 minutes or until the pork reaches an internal temperature of 155°F. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Let the pork rest in a warm place for 5 minutes. Thinly slice the pork and season with coarse salt and black pepper.

Jack Daniel’s Spicy Drumsticks

Mon, 16 Mar 2020 20:26:19 GMT

Jack Daniel’s® Spicy Drumsticks

This chicken drumstick recipe uses a tangy and spicy seasoning infusing a subtle smoky flavor from natural cherry BBQ wood smoking chips.

Ingredients:

12 chicken drumsticks

Kosher salt

½ cup buttermilk

2 TBSP Tabasco sauce

2 TBSP Jack Daniel’s® Chicken Rub

2 carrots

2 celery Sticks

4 OZ crumbled Blue Cheese

¼ cup red wine vinegar

½ cup extra-virgin olive oil

Directions:

Place the drumsticks on a baking sheet and season all over with salt. Bake for 20 minutes (25 minutes for very large drumsticks).
In a medium bowl, stir together the buttermilk, Tabasco, and Jack Daniel’s® Chicken Rub . Set a wire rack over a small baking sheet.
As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk and turn to coat, then place skin side up on the rack to drain. Spoon a little bit of the mixture over each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling).
For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the drumsticks on the hottest part of the grill. Cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
Pour the Blue Cheese crumbles into a small bowl and mash with a fork. Add the vinegar and stir until fairly smooth. Drizzle in the oil, stirring. Pour into shallow bowls for dipping.
Put the drumsticks on a platter arrange with carrot and celery sticks. Serve with the Blue Cheese dressing.

Guinness Pork Tenderloin

Sun, 15 Mar 2020 20:18:38 GMT

Guinness Pork Tenderloin

Add an Irish twist to pork tenderloin with this unique recipe using dark stout beer infused with the subtle sweet flavor of all natural Apple BBQ smoking chips.

Ingredients:

8 OZ Guinness Stout Beer (at room temperature)

2 garlic cloves

2 TBSP soy sauce

2 TSP shallots (you can use white tips of green onion)

1 TSP Worcestershire sauce

1 TSP Dijon mustard

1 TSP red pepper flakes

1/2 TSP tarragon (fresh)

1/2 TSP parsley (fresh)

1/2 TSP black pepper

1/2 TSP salt

Directions:

Finely chop the garlic, shallot and onion and place in a small bowl. Add chopped fresh parsley and tarragon, Worcestershire sauce, Dijon Mustard, Guinness beer, soy sauce and seasonings then mix well to combine. Let stand at room temperature for 30 minutes so flavors can blend together.
Marinate the pork tenderloin for 3-4 hours.
For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
When the grill is hot and the chips are smoking, place the pork tenderloin on the grill.
Cook the pork for 15-20 minutes or until the internal temperature is 140°F and 145°F in the thickest part of the tenderloin. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.

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