The BBQ Smoking Chip Variety Pack is perfect:

When you are trying out wood smoke flavor for the first time.


When making your own flavor combination.


As a gift for your favorite BBQ Enthusiast.



When you just can't decide which flavor you like best.


plus a



Chef Ernest Servantes

Ernest Servantes knows his way around a grill thanks to having grown up in a Mexican- American family that made cooking over a fire a regular occasion. Now, the self-professed “small town guy” has a near-cult following as the winner of the 2012 Food Network hit series “Chopped Grill Masters,” which featured Servantes grilling his way to an impressive win. Servantes was also featured in the first ever Texas edition of “BBQ Pitmasters” which airs on Destination America.

read more>

APPLE                        CHERRY

Cherry Smoked Beet Salad

Chili Lime Pork Chops

Cedar Plank Lemon Dill Shrimp

Rib Eye / Portobello Mushroom

Cherry Smoked Beet Salad


For the Beets:

• 3-4 medium sized beets

• WESTERN Cherry BBQ Smoking Chips


For the Vinaigrette:

• Juice of 1 whole ruby red grapefruit

• 1 small shallot, minced

• 1 teaspoon maple syrup

• 1 1/2 teaspoon Dijon mustard

• 1 inch knob of ginger, grated

• 1 teaspoon fresh thyme, minced

• 1 tablespoon fresh parsley, chopped

• 1 pinch salt

• 1/2 teaspoon freshly ground pepper

• 1/4 cup olive oil


For the Salad:

• 5 ounces arugula, water cress, and baby spinach (or your preferred mixed greens)

• 1/8 cup raw pepitas (aka pumpkin seeds)

• 1/4 cup pomegranate

• Goat Cheese, crumbled

• 1 ruby red grapefruit, sectioned



with Grapefruit Vinaigrette



To prepare the Beets:

Set your gas grill to 275 degrees. Fill a smoker tray with 2 to 3 handfuls of dry WESTERN Cherry Wood Chips- make sure it is full. Place the chips to one side of the cooking grid. It will take the chips 15 to 20 minutes to start smoking; however, as it will take 2 hours for the beets to soften up, go ahead and place the beets on as soon as the grill is hot.

Rinse the beets and prick them all over with a fork, then

place them on the opposite side of the cooking grid from the

chips. Roast them for 2 hours or until the beets are tender.

As the smoke dissipates, add more chips to the tray, or swap

it with a second filled tray. You will have to do this a few

times throughout the 2 hour period.

Once the beets soften up, remove them from the grill and

let them rest. After the beets are cool enough to touch, peel

them and slice semi-thin with a mandolin or a sharp knife.


For the Salad:

Lightly toast the pepitas in a dry frying pan for 3-4 minutes or until they turn golden brown. Pepitas can go from toasted to burnt very quickly, so watch them closely. Lightly dress the arugula with the remainder of the dressing and toss with your hands. Top the arugula with the beets and grapefruit sections, then sprinkle with the pepitas, goat cheese, and pomegranate arils.


The Vinaigrette:

Section the grapefruit by removing the peel and the white pith with a very sharp knife. Working over a bowl, hold the grapefruit in one hand and carefully cut alongside the membrane of each section allowing the sections to fall into bowl.  This will also collect the juice.  In another small bowl, whisk together all of the ingredients except the oil.  Let the mixture to sit for about 10 minutes to allow the flavors to marry.  Add the olive oil and whisk until the mixture is emulsified. Pour half of the mixture over the prepared beets to marinate for 20 minutes.

w/ Watermelon Salsa Chili Lime Pork Chops


For the Pork Chops:

• 4 double thick pork chops

• WESTERN Maple BBQ Smoking Chips

• WESTERN Apple BBQ Smoking Chips

• 1/2 cup lime juice

• 1/4 cup olive oil

• 1 TBS chili pepper

• 1/2 TBS of Cumin

• 3 cloves of chopped garlic

• 1/4 minced jalapeños


For the Salsa:

• 3-4 cups watermelon, diced into 1/2” pieces

• 3 scallions, sliced (use the whole scallion)

• 1/2 cup fresh basil, chopped

• 1/2 cup cilantro, chiffonade

• 1 - 2 dried chili peppers, crumbled or diced (I only use one)

• 8 oz. feta cheese

• 2 TBS sesame seeds, toasted

• 1 cup rice vinegar

• 3 TBS balsamic vinegar

• 2 TBS of honey

• juice from 1/2 a lime, room temperature

• 1 clove garlic, minced

• 1 to 2 inch piece ginger root, peeled and minced

• 2 tablespoons brown sugar

• kosher salt and pepper to taste



To prepare the Pork Chops:

In a large resealable bag, pour in the lime juice, olive oil, chili pepper, cumin, chopped garlic, and jalapeños. Close the bag and give it a good shake to get the chili pepper all mixed in. Now put the pork chops in the bag, and close the bag, getting out as much of the air as possible.  Marinate overnight in the fridge, flipping the bag a couple of times.  When you are ready to grill the chops, start by combing equal parts of the WESTERN Maple and Apple chips into a smoker tray. One to two handfuls of each should fill the tray. Place the tray over one burner and set it to high. The chips will start smoking in 15 to 20 minutes. At that time adjust all burns to 450°F and move the smoker tray to one side.

Always use tongs when moving a smoker tray.

Place the pork chops on the grill and cook them for 6-8 minutes per side.

To prepare the Salsa:

In a large bowl, combine the vinegars, lime juice, garlic, ginger, honey, and brown sugar. Stir until brown sugar is dissolved. Add a pinch of kosher salt and pepper to taste.  Stir in the watermelon, scallions, fresh basil, and cilantro until well mixed.

Serve immediately or cover and refrigerate for several hours.

Prior to serving, add the chili pepper, feta cheese, and toasted sesame seeds then stir once more.

Cedar Plank Lemon Dill Shrimp


• WESTERN Peach BBQ Smoking Chips

• 10 large garlic cloves, minced

• 1 tablespoon shallots

• 4 tablespoons minced fresh dill

• 2 tablespoons fresh lemon juice

• zest of one lemon

• 1/2 teaspoon dried hot red pepper flakes

• 2/3 cup vegetable oil or olive oil

• 1 or 2 WESTERN cedar planks

• 6 skewers

• 18 large shrimp, shelled




Place oil, dill, pepper flakes, lemon juice, and lemon zest in a mixing

bowl. To create the lemon zest, use a citrus zester to shred bits of the outer

layer of a washed lemon. Then pour the mixture into a marinade bag.


Place the shrimp onto the skewers in three sets of six. Double skewer them to prevent them from spinning when flipped. Place the three sets into the marinade bag and let them rest for one hour in the refrigerator.

Submerge the WESTERN Cedar Plank in a sink or a tray of water. Let it soak for at least one hour. If your shrimp are large, you may need two planks.

About 20 minutes prior to putting the shrimp on, you will need to start the smoking process with the Peach Chips. Place a couple of handfuls of dry chips in a smoker tray. Place the tray over the a burner and set the burner on high. It should take about 15 to 20 minutes to start smoking. Once it does, move it to one side to make room to put the shrimp on and set all burners to 350 F.

Always use tongs when moving a smoker tray.


Place the skewered shrimp directly on to the cooking grid. Depending on how pink they are, cook them from for 5 to 10 minutes flipping them once through the process. Once they are about halfway cooked, pull them off of the grill. Make sure you pull them while they are still translucent and have not started to turn pink.  Pull the shrimp off of the skewers and place them on the plank. Be sure to do this quickly after removing the plank from the water so it does not have time to dry.  Carefully place the loaded cedar plank on the grill opposite of the  smoker tray. Cook for another 5 or ten minutes or until shrimp are pink all the way through. Remove the plank using tongs or heat  resistant gloves. Salt and pepper to taste. For presentation, serve on  the cedar plank and add lemon slices or other garnish for decoration.

with Chimichurri Sauce on a Toasted Ciabatta Bun Cherry Smoked Rib Eye (or Portobello Mushroom)



• WESTERN Cherry BBQ Smoking Chips

• two 16 oz rib eye steaks

• two 4 to 6in portobello mushrooms

• 1 finely chopped shallot

• 4 finely chopped garlic cloves

• 1 finely chopped jalapeño

• 1/2 cup red wine vinegar

• 1 teaspoon kosher salt

• 2 cups chopped fresh cilantro

• 1 cup chopped fresh flat-leaf parsley

• salt pepper to taste

• 3/4 cup extra-virgin olive oil

• 4 ciabatta buns

• 1 cup of baby spinach





The Chimichurri Sauce will serve two purposes: a marinade and a condiment. To make the sauce, combine the chopped shallots, garlic cloves, jalapeño, red wine vinegar, and teaspoon kosher salt in a medium bowl. Mix them together and let stand for 10 minutes.

Mix in the cilantro, flat-leaf parsley, and extra-virgin olive oil.  Add salt and pepper if desired.

Pour half of chimichurri in a second bowl to be used later a the condiment. The remaining amount will be divided between the rib eye steaks and the Portobello Mushrooms.

After rinsing the rib eyes place them in a marinade bag and add enough sauce to coat them well. Let them marinate for at least an hour and as much as overnight in a refrigerator.

Using a spoon or a dull knife, carefully remove the gills from the bottom of the mushrooms, then rinse them off. Place the mushrooms in a second marinade bag and add the

remaining sauce. Let them marinate in a refrigerator for no more than 1 hour as they absorb quickly.

You will want to get the wood chips smoking prior to putting on the steaks.  Place 2 to 3 handfuls of WESTERN Cherry BBQ Smoking Chips into a smoker tray. Place the tray over one burner and set it to high. The chips will start smoking in 15 to 20 minutes. At that time adjust all burns to 450°F and move the smoker tray to one side.

Always use tongs when moving a smoker tray.

To toast the ciabatta buns, place each slice on the grill for 30 seconds to a minute, then flip them over for another 30 seconds to a minute. Be careful not to burn them.

After removing the buns, place the rib eye steaks on the grill and cook them for 6 minutes per side for a medium doneness. Grill the mushrooms for no more than 3 minutes per side. Be sure to keep the grill lid closed as much as possible to maximize the wood smoke penetration.

Once the items are ready, take them from the grill and let them rest for ten minutes. Slice the rib eyes at a bias to produce wide, thin strips. Stack the slices on the toasted ciabatta buns. The mushrooms can be placed on the buns whole.

Add a layer of spinach and top with a tablespoon of chimichurri condiment. Or serve open-faced with Chimichurri Sauce in a side dish.

830.569.2501 | | © Copyright Western Premium BBQ Products, Inc.

Privacy Policy