These smoked appetizers have been a culinary revelation to me!
They open up a whole new dimension of flavors, elevating even the simplest of ingredients to gourmet status.
Whether you are a barbecue enthusiast or someone just starting to explore the world of smoked foods, there is something innately satisfying and flavorful about these bite-sized wonders, each offering a unique taste experience.
Join me as we dive into this delectable journey, discovering new favorites and perhaps revisiting some classic treats, each with a smoky twist.
Let’s embrace the richness of smoked textures and flavors, and let every bite be an exploration of culinary delight!
30 Best Smoked Appetizers
This sophisticated smoked appetizer effortlessly combines the smoky richness of salmon with the crisp freshness of cucumber, topped with a zing of lemon-infused yogurt, making it an ideal choice for any gathering or event. Its preparation is both quick and straightforward, taking just 20 minutes from start to finish.
- Sharp Knife
- Cutting Board
- Small Bowl
- Piping Bag (optional, but useful for a polished presentation)
- Smoked Salmon (4 ounces): I use a top-quality, rich and flavorful smoked salmon to ensure the best taste.
- English Cucumber: It adds a fresh and crunchy base to the appetizer.
- Greek or Icelandic Yogurt (5 ounces): I prefer Siggi’s because it’s unsweetened, rich, and creamy. It can be substituted with vegan cream cheese like Kitehill almond milk cream cheese for a dairy-free version.
- Fresh Lemon Zest (1 teaspoon): It blends beautifully with the yogurt, imparting a refreshing citrus flavor.
- Fresh Dill: Adds a lovely aromatic flavor to the appetizer.
- Capers: They offer a nice, tangy flavor contrast to the other ingredients.
- Prep the Cucumber: Start by slicing the cucumber into pieces that are about 1/4-inch thick. They will serve as the crisp, refreshing base for the smoked salmon.
- Arrange the Salmon: On each slice of cucumber, lay a 2-inch piece of the smoked salmon, allowing the flavors to meld beautifully.
- Prepare the Yogurt (Optional Step): If you desire a thicker consistency, place the yogurt in a coffee filter over a small jar and let it drain for about one hour to remove any excess liquid.
- Mix Lemon Zest: Add 1 teaspoon of lemon zest into the yogurt or your chosen cream, blending well to ensure the lemon’s fresh taste is evenly distributed.
- Assemble the Appetizers: With the ingredients prepared, add a small dollop of the lemon-infused yogurt on top of the salmon on each cucumber slice. Then, adorn each piece with a generous amount of fresh dill and a single caper. For a neater appearance, consider using a piping bag for the yogurt or cream.
- Final Touches: This appetizer is best when assembled a few hours before serving. Once assembled, store in the refrigerator and remove about 10 minutes before serving to allow the flavors to meld beautifully.
This recipe yields at least 16 appetizers, but you might find yourself with some extra ingredients, so feel free to create as many as you can. And for those who prefer a dairy-free version, a great alternative to yogurt is vegan cream cheese.
Smoked Salmon Crostini are simple, yet utterly flavorful smoked appetizers, making them an excellent choice for various occasions, be it baby showers, bridal showers, or holiday gatherings. The combination of crispy bread, creamy cheese, and smoky salmon is incredibly delightful and is sure to impress your guests.
- Baking Sheet
- Piping Bag and Tip
- Mixing Bowl
- Measuring Spoons
- Baguettes (1-2): Enough to yield about 30-35 slices of ¼ inch thickness. Pre-sliced ones work great too.
- Olive Oil Spray: A light coat helps the crostini become golden and crisp.
- Cream Cheese (8 oz): It should be softened but not melted, and it adds a creamy texture and rich flavor.
- Small Lemon: Juiced, it imparts a refreshing citrus flavor.
- Fresh Dill (2 tbsp): Chopped, adds an aromatic and vibrant touch.
- Garlic Clove (1): Crushed, adds a sharp, savory depth.
- Salt & Freshly Cracked Black Pepper: Season to your taste preference.
- Cold Smoked Salmon (8 oz): Provides a smoky, savory flavor.
- For Garnish: Capers and additional fresh dill elevate the flavor and presentation of the crostini.
- Preparation: Preheat your oven to 350 degrees Fahrenheit.
- Slice the Baguette: Cut it into ¼ – ½ inch slices, aiming for around 30 to 35 slices. Arrange them neatly on a baking sheet.
- Oil & Bake: Lightly spray olive oil on both sides of the slices and bake for approximately 9 minutes, flipping midway, until they achieve a golden crisp texture. Once done, allow them to cool.
- Prepare Cream Cheese Mixture: In a medium-sized bowl, combine 8 oz of softened cream cheese with chopped dill, lemon juice, crushed garlic, a pinch of salt, and pepper, mixing until well-integrated.
- Arrange Crostini: Once the bread slices have cooled, place them on a serving platter, arranging them neatly for presentation.
- Add Salmon: Evenly distribute the smoked salmon among the crostini, placing a slice atop each piece of bread.
- Add Cream Cheese Mixture: Using a piping bag, neatly apply a dollop of the cream cheese mixture over the salmon on each crostini. If you don’t have a piping bag, a spoon will work as well, but the piping bag adds a touch of elegance.
- Garnish: Enhance each crostini with a sprinkling of capers and a sprig of fresh dill for a finishing touch.
- Serve: Present these delightful smoked salmon crostini to your guests and watch them enjoy the melding of flavors!
Ensure that the cream cheese is softened to achieve the right consistency, and make sure to allow the crostini to cool before adding the toppings to maintain the crisp texture of the bread.
The Smoked Bacon Wrapped Jalapeño Poppers are a splendid choice for those who love a blend of spicy and smoky flavors. These poppers, brimming with cheesy goodness and wrapped in crispy bacon, are an absolute crowd-pleaser, perfect for game day or any party.
- Mixing Bowl
- Jalapeño Peppers (8): These offer a spicy kick to the dish, serving as the primary vessel for the creamy filling.
- Cream Cheese (8 ounces): You can also use a mix of 4 ounces of cream cheese and 4 ounces of shredded cheddar for a varied cheese flavor.
- Smoked Paprika (1 teaspoon): Imparts a smoky flavor, enhancing the overall taste.
- Garlic Powder (1 teaspoon): Adds a subtle hint of garlic, complementing the spicy and cheesy flavors.
- Salt and Black Pepper: Season according to your preference.
- Spicy Red Pepper Flakes (optional): For those who prefer an extra kick of spiciness.
- Bacon Slices (16): Wrapping the poppers in bacon provides a crispy, savory outer layer.
- Preheat the Smoker: Set your smoker to reach a temperature of 300 degrees F.
- Prepare Jalapeños: Cut the jalapeños in half lengthwise and carefully scoop out the insides using a spoon to create a boat-like shape.
- Prepare the Filling: In a mixing bowl, blend the cream cheese (and cheddar, if using) with smoked paprika, garlic powder, salt, pepper, and optional red chili flakes until well-combined.
- Stuff the Jalapeños: Distribute the creamy, spicy cheese mixture evenly among the jalapeño halves.
- Wrap in Bacon: Wrap each filled jalapeño with a slice of bacon and secure it with toothpicks. For smaller peppers or to save calories, you can use half a slice of bacon.
- Season and Smoke: Once wrapped, sprinkle the poppers with additional smoked paprika and red pepper flakes, then smoke them for 60-80 minutes until the peppers are soft and the bacon begins to crisp. If needed, you can crisp the bacon under a broiler for a few minutes at the end.
- Serving: Allow the poppers to cool slightly before serving, allowing the flavors to meld beautifully.
- For a pronounced smoky flavor, add a couple of handfuls of wood chips (like hickory) at the start and during smoking. Adjust the amount of smoking to your preference.
- Keep a close watch after 45 minutes of cooking to ensure the bacon is crisped to your liking, and the cheese is soft and luscious.
These Smoked Salmon Burnt Ends by Derek Wolf are a culinary masterpiece, combining the richness of salmon with a sweet and spicy glaze. With its decadent honey Sriracha glaze and meticulous smoking process, this dish is bound to be the talk of any gathering, leaving your guests impressed and craving more.
- Mixing Bowl
- Baking Sheet
- Food Safe Bag
For Salmon & Cure:
- Salmon (1 side): Skinned and cubed, serves as the luscious, flavorful base for the dish.
- Brown Sugar (1.5 cups): Adds a deep, sweet richness to the salmon.
- Kosher Salt (¼ cup): Enhances the flavors of the dish.
- Spicy Honey (2 tbsp): Infuses the salmon with a spicy sweet kick.
For Honey Sriracha Glaze:
- Melted Butter (2.5 tbsp): Serves as the base for the glaze, providing a creamy texture.
- Sriracha Sauce (1 tbsp): Adds a spicy zest to the glaze.
- Honey (1 tbsp): Balances the heat with its sweet tones.
- Sesame Seeds: Add a nutty, crunchy texture to the dish.
- Chopped Scallions: Provide a fresh, oniony flavor.
- Preparation of Salmon: Start by skinning and cubing your salmon, placing it in a food-safe bag or bowl.
- Curing the Salmon: Mix brown sugar and kosher salt in a separate bowl, then add this mixture along with the spicy honey to the salmon. Ensure everything is well mixed and let it cure in the fridge for a minimum of 2 hours, or as a quick option, at least 30 minutes.
- Rinsing and Drying: Once cured, wash the salmon gently with cold water to remove excess cure and place the cubes on a baking sheet in the fridge for 1-2 hours until the outer layer becomes tacky.
- Preheat the Smoker: Set your smoker to 185F-200F, adding wood chips or chunks for extra smoke flavor.
- Smoking the Salmon: Allow the salmon to reach room temperature for 15 minutes before placing it in the smoker. Cook for 3-4 hours, maintaining the temperature, until it is browned and caramelized uniformly. Avoid higher temperatures to prevent the white protein inside from leaking out.
- Preparing and Applying Glaze: About an hour before the salmon is ready, mix together the ingredients for the honey Sriracha glaze and apply it over the salmon, allowing it to sit in the smoker until done.
- Cooling and Garnishing: Once ready, let the salmon cool for 5 minutes, garnishing it with scallions and sesame seeds afterward.
Embark on a gastronomic adventure with this indulgent Smoked Crab Dip, boasting rich and creamy textures with the distinct, delectable flavor of crab.
This isn’t your typical crab dip—it’s a flavor-packed recipe guaranteed to leave your guests reaching for more!
- Large Bowl
- Electric Hand Mixer
- 8 or 9-inch Baking Dish or Cast-Iron Skillet
- Softened Cream Cheese (8 ounces): Acts as a creamy, rich base for the dip.
- Sour Cream (1/3 cup): Adds a tangy note to the dip’s texture.
- Mayonnaise (1/3 cup): Lends a creamy texture and a hint of sweetness.
- Sharp Cheddar Cheese, Shredded (1 1/4 cup): Incorporates a bold, cheesy flavor.
- Garlic (2 cloves, minced): Injects a spicy, aromatic flavor.
- Old Bay Seasoning (2 tsp): Provides a distinct, savory taste.
- Worcestershire Sauce (2 tsp): Adds depth with its tangy, sweet, and umami-rich profile.
- Fresh Squeezed Lemon Juice (1 Tbsp): Brightens the dish with its acidity.
- Chives, finely chopped (1/4 cup + garnish): Offers a mild, onion-like flavor and a burst of color.
- Hot Sauce (1 tsp or to taste): Adds a spicy kick, adjust according to your preference.
- Lump Crab Meat, drained (1 pound): The star of the dish, offering sweet, delicate flavors.
- Preheat Your Smoker: Set your smoker to a steady 250°F.
- Prepare the Base: Use an electric hand mixer in a large bowl to whip the softened cream cheese until smooth, then incorporate the sour cream and mayonnaise until well-blended.
- Add Flavors: Mix in 1 cup of shredded sharp cheddar, minced garlic, Old Bay seasoning, Worcestershire sauce, lemon juice, and chopped chives, along with hot sauce if desired, ensuring a smooth mix.
- Incorporate the Crab: Carefully fold in the lump crab meat, making sure not to break up the delicate pieces.
- Transfer to Baking Dish: Spread the mixture evenly into an 8 or 9-inch baking dish or cast-iron skillet and sprinkle the remaining cheese on top.
- Smoke the Dip: Place in the smoker for 1 ½ to 2 hours, or until the dip is bubbly, the cheese has melted, and a golden hue is achieved on top.
- Serving: Garnish with additional chives and serve promptly with your preferred dippers or vegetable sticks.
Indulge in the unique and explosive flavors of Smoked Shotgun Shells!
This recipe combines ground beef, Italian sausage, a plethora of cheeses, and vibrant seasonings, stuffed in manicotti shells, wrapped in bacon, and smoked to perfection, promising a crispy and savory treat that’s out of this world!
- Large Bowl
- Baking Sheet
- Manicotti Shells (2 boxes of 8 ounces each): Acts as the vessel for the flavorful filling.
- Ground Beef (1½ pound): Adds a rich and savory base.
- Hot Italian Sausage (1 pound): Injects a spicy and aromatic flavor.
- Medium Onion, Finely Diced: Offers a sweet and tangy note.
- Sharp Cheddar Cheese (2 cups): Provides a sharp and bold cheesy essence.
- Cream Cheese (6 ounces): Imparts a creamy and smooth texture.
- Jalapeño, Finely Diced: Adds a spicy kick.
- Slap Ya Mama Seasoning (2 teaspoons): Infuses a bold and spicy taste.
- Garlic Powder (2 teaspoons): Contributes a warm, earthy flavor.
- Black Pepper (2 teaspoons): Gives a spicy, woody note.
- Red Pepper Flakes (1 teaspoon): Enhances the heat in the dish.
- Barbecue Sauce (⅓ cup + additional for coating): Adds sweetness and tanginess.
- Bacon (2 packages of 16 ounces each): Envelopes the shells, adding a smoky, crispy layer.
- Preparation of Smoker: Preheat the smoker to 250°F.
- Mixing the Ingredients: In a large bowl, combine all the ingredients, leaving out bacon and extra barbecue sauce. Ensure a homogeneous mixture.
- Filling the Manicotti Shells: Carefully stuff the uncooked manicotti shells from both ends with the mixture, avoiding any air pockets within.
- Bacon Wrapping: Envelop each shell meticulously with slices of bacon, possibly using two slices per shell, covering the ends securely.
- Application of Barbecue Sauce: Generously brush additional barbecue sauce over the bacon-wrapped shells and place them on a baking sheet.
- Smoking Process: Place the prepared shells in the smoker and allow them to smoke for 60 minutes. After the initial 60 minutes, flip the shells, baste them with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon reaches a crispy texture.
- Serving: Once the bacon is crispy, remove the shells from the smoker and let them cool slightly before serving.
Awaken your senses with these Glazed Smoked Sausage and Pineapple Bites, a succulent combination of sweet and savory flavors.
With the tangy goodness of pineapple blending with the rich taste of smoked sausage, enveloped in a flavorful glaze, this dish makes for a delightful appetizer that’s easy to whip up and perfect for any gathering.
- 9×13 Baking Pan
- Small Bowl or Glass Measuring Cup
- Smoked Sausage (2 lbs): The savory and flavorful base of the bites.
- Pineapple Chunks (20 oz can): Provides a sweet and tangy contrast to the sausage.
- Teriyaki Sauce (3 tbsp): Adds a sweet and savory note.
- Chili Sauce (2 tbsp): Imparts a spicy kick to the dish.
- Honey (1 tbsp): Enhances the sweetness of the pineapple.
- Pineapple Juice (1 tbsp, from the can): Adds extra pineapple flavor to the glaze.
- Toothpicks: Useful for serving individual bites easily.
- Preparation of Oven and Ingredients: Preheat the oven to 425°F. Then, slice the sausage into 1-inch pieces and place them in a 9×13 baking pan.
- Adding Pineapple: Drain the pineapple chunks, reserving about a tablespoon of the juice for the sauce, and add them to the pan with the sausage slices.
- Preparing the Glaze: In a small bowl or a glass measuring cup, concoct a glaze by combining teriyaki sauce, chili sauce, honey, and the reserved tablespoon of pineapple juice.
- Glazing and Baking: Pour the prepared glaze over the sausage and pineapple in the baking pan, ensuring they are well-coated, and bake uncovered for 10 minutes.
- Stirring and Final Baking: After the initial bake, gently stir the contents and bake for an additional 10 minutes.
- Assembling and Serving: Once out of the oven, the dish can be served in the pan with toothpicks, or you can assemble the bites by skewering a pineapple chunk followed by a piece of sausage on each toothpick and transferring them to a serving platter. Serve warm and enjoy the burst of flavors!
Indulge in these delightful Smoked Salmon Cucumber Bites, a quintessential appetizer that promises a burst of freshness with every bite.
This dish combines the richness of smoked salmon with the crispness of cucumbers, producing a light yet flavorful appetizer that is particularly ideal for holiday dinners and special occasions.
It’s not only delicious and elegant but also easy and quick to assemble.
- Mixing Bowl
- Serving Platter
- Cream Cheese (4 oz): Forms a creamy base for the toppings.
- Lemon Juice (1 tsp): Adds a zesty flavor to the cream cheese mixture.
- Chopped Chives (3 tbsp): Imparts a mild and fresh flavor.
- Salt and Pepper (½ tsp each): For seasoning.
- English Cucumber (1 large): Sliced in ½” rounds, serves as the crisp base of the bite.
- Smoked Salmon (8 oz): Brings a rich and smoky flavor, cut into bite-sized pieces.
- Garlic Clove (1): Finely chopped, it enhances the overall flavor.
- Preparing the Cream Cheese Mixture: In a bowl, whip together cream cheese, lemon juice, finely chopped garlic, 1 tbsp of chopped chives, salt, and pepper until smooth and well combined.
- Slicing the Cucumber: Slice the large English cucumber into ½” rounds. These will act as the refreshing and crunchy base for the smoked salmon and cream cheese.
- Assembling the Bites: Spread a generous amount of the whipped cream cheese mixture atop each cucumber slice.
- Adding the Salmon: Place bite-sized pieces of smoked salmon on top of the cream cheese spread on the cucumber slices.
- Final Touches: Garnish each bite with the remaining chopped chives and add a pinch of salt and pepper to taste.
- Serving: Arrange the assembled bites elegantly on a serving platter and serve immediately. If there are any leftovers, they can be covered with plastic foil and refrigerated, maintaining their freshness for a couple of days.
Indulge in these exquisite smoked salmon hors d’oeuvres that merge the crisp texture of cucumbers with the creaminess of a cheese blend, topped with sumptuous smoked salmon.
This smoked appetizer recipe is not only a breeze to prepare but also a guaranteed crowd-pleaser, with its refined blend of flavors making it an ideal pick for any party or gathering.
- Mixing Bowl
- Serving Platter
- English Cucumber (½): Used for creating 20 refreshing slices as the base.
- Cream Cheese (4 oz): Softened; it gives a rich and creamy texture to the mixture.
- Mayonnaise (1 tbsp): Blended with cream cheese for a smoother texture; substitute with Greek or plain yogurt if desired.
- Dijon Mustard (1 tsp): Adds a sharp and tangy flavor.
- Fresh Dill (2 tbsp, chopped): Incorporates a fresh and aromatic flavor.
- Green Onion (1): Very finely chopped, adding a subtle kick.
- Smoked Salmon (3 oz): Introduces a smoky, rich flavor.
- Prepare Cucumber Slices: Slice the half English cucumber into ¼-inch slices. Optionally, you can sprinkle a small amount of kosher salt on each slice for an extra layer of flavor.
- Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, chopped fresh dill, and finely chopped green onion. Mix well until all the ingredients are smoothly incorporated.
- Assemble the Hors d’Oeuvres: Position a dollop of the cream cheese mixture onto each cucumber slice.
- Add Smoked Salmon: Adorn each prepared cucumber slice with a small piece of smoked salmon.
- Final Garnishing: Garnish each hors d’oeuvre with a sprig of dill.
- Serving: Serve immediately or, if needed, refrigerate and serve later. These can be made up to a day in advance and remain fresh when refrigerated.
- Adjusting Quantity: For larger gatherings, you can double the ingredients to make 40 bites.
Try to opt for an English cucumber as they have no seeds and a milder flavor. If using a standard cucumber, ensure it’s peeled.
Introducing the delightful Smoked Pig Shots! Perfect for any casual get-together, these flavorful bites are the epitome of savory sweetness, wrapped in a blanket of smoky goodness.
Ideal for BBQs, picnics, or just a random snack, these pig shots bring an explosion of flavors from crispy bacon, zesty jalapeño, and a creamy, cheesy filling, all harmoniously blended with a sweet BBQ glaze.
- Small Bowl
- Medium Bowl
- Baking Sheet
- Quart Size Baggie
- Smoked Sausage (1 lb): Cut into ¾ inch chunks, it forms the hearty base of each shot.
- Maple Bacon (12 oz, Thick Cut): Provides a sweet and smoky wrap around each sausage piece.
- Cream Cheese (4 oz): Softened; blends with other ingredients to form a creamy, flavorful filling.
- Sour Cream (¼ cup): Adds a tangy richness to the cream cheese mixture.
- Jalapeño: One, stem and seed removed, diced, adds a spicy kick to the creamy filling.
- Sharp Cheddar Cheese (½ cup, Shredded): Brings a bold and tangy flavor to the mixture.
- Slap Ya Mama Seasoning (½ tsp): A flavorful seasoning blend adding a spicy touch.
- Barbecue Sauce (½ cup): Adds a sweet and tangy flavor.
- Honey (⅛ cup): Sweetens the barbecue sauce.
- Brown Sugar (1 ½ tsp): Enhances the sweetness of the honey barbecue mixture.
- Jalapeño Slices: Used for topping each pig shot.
- Prepare the Smoker: Preheat the smoker to 375°F.
- Prepare BBQ Sauce Mixture: In a small bowl, mix together barbecue sauce, honey, and brown sugar, then set aside.
- Wrap Sausage Pieces: Cut each bacon strip in half and wrap around each sausage chunk, securing them on a baking sheet with toothpicks.
- Prepare Cream Cheese Mixture: In a medium bowl, whip the cream cheese until it’s light and fluffy. Mix in sour cream, diced jalapeños, shredded cheese, and seasoning.
- Fill the Sausage: Transfer the cream cheese mixture to a quart-size baggie. Snip a small corner and pipe the mixture onto each sausage piece, topping them with a jalapeño slice.
- Apply the Sauce: Brush each prepared pig shot with the sweet barbecue mixture.
- Smoke the Pig Shots: Place them directly on the grill grates and smoke for 60-75 minutes or until the bacon is crisp to perfection.
- Serve: Once the bacon has crisped up, remove them carefully from the smoker and they are ready to be enjoyed.
Meet the thrilling Slow Smoked Bacon Wrapped Volcano Potatoes, an appealing dish that blends the rustic texture of russet potatoes with the crispiness of bacon, all painted with a smoky Bar-B-Q sauce.
It’s a concoction of smooth, cheesy potato filling erupting from the flavorful bacon wrap, creating a visually stunning and palate-pleasing appetizer or side dish.
- Aluminum Foil
- Small Bowl
- Medium Bowl
- Large Freezer Bag
- Kitchen Scissors
- Small Spoon
- Russet Potatoes (6): Washed and dried, they form the base of this appetizing dish.
- Olive Oil: Used to coat the potatoes before grilling.
- Kosher Salt: Adds flavor to the potatoes during grilling.
- Bacon (24 slices): Wraps around the potatoes, providing a crispy, smoky layer.
- Sour Cream (1 cup, divided): Adds creaminess to the potato filling and the sauce.
- Head Country Bar-B-Q Sauce (20 oz): Adds a sweet and tangy barbecue flavor.
- Hot Sauce (1 Tbsp): Infuses a spicy kick to the sour cream mixture.
- Butter (¼ cup, softened or melted): Adds richness to the potato filling.
- Shredded Cheddar (2 cups): Brings creamy texture and sharp flavor to the filling.
- Head Country Championship Seasoning: To taste, it adds a unique blend of flavors to the potatoes.
- Green Onions (1 bunch): The green portions are sliced for garnish, and the white portions can be saved for another recipe.
- Preheat and Prepare the Grill: Preheat the grill to 400°F and set up for two-zone heating by stacking coals on one side of the grill.
- Prepare and Grill the Potatoes: Coat potatoes with olive oil, rub with kosher salt, wrap in aluminum foil, and grill over indirect heat for about 40 minutes or until a skewer inserts easily.
- Cool the Potatoes: Once grilled, allow potatoes to cool for about 10-15 minutes until they can easily be handled.
- Prepare the Sour Cream Mixture: In the meantime, mix ½ cup of sour cream, 2 Tbsp of Bar-B-Q sauce, and hot sauce in a small bowl and set aside.
- Prepare Potato Filling: Unwrap the cooled potatoes, slice the ends, and scoop out the insides carefully into a medium bowl. Combine with butter, remaining sour cream, shredded cheddar, and blend until smooth. Season with salt, pepper, and Head Country Championship Seasoning to taste.
- Fill the Potatoes: Transfer the filling to a large freezer bag, cut off a corner, and pipe the mixture back into the potato skins. Wrap each with bacon and secure with toothpicks.
- Final Grilling: Place them back on the grill, cut side down, for 30-45 minutes or until the bacon is crisp and the cheese is bubbling. Brush each with Bar-B-Q sauce and grill for an additional 5 minutes.
- Serving: Remove from the grill and top each with the prepared sour cream mixture and green onions. Arrange on a platter, capture plenty of pictures, and serve them warm.
Dive into this Smoked Sausage Jalapeño Corn Dip, a delicious concoction that melds the flavorful tones of smoked sausage with the fiery punch of jalapeños, all enveloped in a creamy, cheesy blend.
This dip is not just a crowd-pleaser at parties and potlucks but a dangerously addictive snack that you won’t be able to stop munching on.
- 9×13-inch Baking Dish or Aluminum Pan
- Cooking Spray
- Mixing Bowl
- Smoked Sausage (1 lb): Diced. Conecuh Smoked Sausage is highly recommended for its flavorful profile.
- Jalapeños (3): Diced. They add a spicy kick to the dip.
- Cream Cheese (1, 8-oz package): Softened. It acts as a creamy base for the dip.
- Corn (3, 15-oz cans): Drained. Canned, fresh, or frozen corn can be used.
- Mayonnaise (⅓ cup): Adds creaminess to the dip. Can be substituted with an equal amount of Miracle Whip or sour cream if desired.
- Shredded Pepper Jack Cheese (½ cup): It infuses a spicy, tangy flavor into the dip, but feel free to substitute with your favorite cheese.
- Preheat the Oven: Set the oven to 350ºF and lightly spray your 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage and Jalapeños: Place a skillet over medium-high heat and cook the diced sausage and jalapeños until the sausage has browned and the jalapeños have begun to soften. Drain any excess fat.
- Prepare the Dip Mixture: In a large mixing bowl, merge the cooked sausage and jalapeños with the softened cream cheese, drained corn, mayonnaise, and shredded pepper jack cheese.
- Transfer and Bake: Spread the mixture evenly in the prepared baking dish and bake for about 30 minutes or until the dip is bubbling and heated through.
Notes and Variations:
- This dip has a nickname, “Concecuh Crack Corn Dip”, thanks to its addictively delicious taste and the recommended Conecuh Smoked Sausage.
- Substitutions like turkey sausage, different cheeses, or a can of diced green chiles for a milder version are possible, making it a versatile recipe to suit different palates.
- Pre-assembling and refrigerating the dip before baking is also an option, adding convenience for party preparations.
- Slow cooker adaptation of the recipe is possible by combining all the ingredients in the crockpot and cooking on LOW until thoroughly heated.
This Smoked Queso Dip is not your ordinary cheese dip; it’s a flavor-packed appetizer featuring a creamy cheese base, coupled with spicy jalapeños and sausage, offering a tantalizing smoky taste from the cooking process.
It’s an ideal smoky appetizer for those who love a fusion of American, Mexican, and Tex-Mex flavors.
- 9×13″ Aluminum Pan (disposable is recommended for easy cleanup)
- Pot Holders
- Slow Cooker (optional, for keeping the dip smooth and creamy during serving)
- Stirring Utensil
- Spicy Ground Sausage (1 lb): Browned and strained of grease, this adds a spicy and meaty flavor to the dip.
- Jalapeño (1): Seeded & diced, optional for those who prefer a spicy kick.
- Large White Onion (½): Diced, adds a sweet and tangy flavor.
- Velveeta Cheese (32 oz block): Cubed, acts as a smooth and creamy cheese base.
- Diced Tomatoes with Green Chilies (2 cans): Drained, they introduce a tangy and mildly spicy flavor to the mix.
- Minced Garlic (1 tbsp): Adds a savory and aromatic undertone to the dip.
- Prepare the Smoker: Preheat your smoker to 250 degrees.
- Combine the Ingredients: In a disposable 9×13″ aluminum pan, mix together spicy ground sausage, jalapeño, white onion, Velveeta cheese cubes, drained diced tomatoes with green chilies, and minced garlic.
- Smoke the Dip: Place the pan in the smoker and let it smoke for 2 hours. At the halfway mark (1 hour into the smoking), give the queso a good stir.
- Final Stir and Serve: After 2 hours, using pot holders, carefully remove the pan from the smoker. Stir the dip one last time until all ingredients are smoothly blended and evenly combined. Serve it immediately, preferably with chips.
Notes and Serving Tips:
- Given that Velveeta-based queso tends to harden and congeal rapidly, transferring it to a slow cooker set on warm can maintain its creamy texture for a more extended serving time.
- This dip is a delightful blend of creamy, smoky, and spicy and pairs exceptionally well with a variety of dipping accompaniments, such as tortilla chips or fresh veggies.
- Adjust the level of spice to your preference by modifying the quantity of jalapeños and spicy sausage.
BBQ Smoked Sausage Bites are a no-fuss, simple-to-make, and delicious appetizer, sure to be a hit at any gathering.
With minimal preparation and just two ingredients, these bites boast a sweet, savory, and smoky flavor that makes them a popular choice, often disappearing from the serving table almost instantly.
- Flat Grilling Pan (safe to use on the grill)
- Bowl with Lid
- Non-Stick Spray
- Smoked Sausage (2, 14-ounce packages): This particular brand is known for its flavorful and smoky sausages.
- Barbecue Sauce (2 cups): This sauce imparts a sweet and tangy barbecue flavor to the sausage bites.
- Slice the Sausages: Start by slicing each sausage link into bite-sized pieces.
- Marinate in Sauce: Place the sliced sausage bites into a bowl. Pour the barbecue sauce over the sausage bites ensuring each piece is well coated with the sauce.
- Refrigerate: After coating the sausage bites well with the sauce, cover the bowl with a lid and refrigerate it until it’s time to grill them.
- Prepare the Grill: Set your BBQ flame to a low setting to avoid burning the sausage bites.
- Prep the Grilling Pan: Before placing the sausage bites on it, spray a flat grilling pan, which is safe to use on the grill, with non-stick spray to avoid sticking.
- Grill the Sausage Bites: Place the marinated sausage bites on the prepared grilling pan and grill them until they are done. Ensure to turn them frequently for even cooking and to avoid any charring.
- Serve them hot straight off the grill.
- Pair with a dipping sauce of your choice or enjoy them with the barbecue sauce they are cooked in.
- Ideal for gatherings and barbecue parties as a quick and delicious appetizer.
Smoked Cream Cheese is an innovative, delectable, and versatile dip or spread that has taken the culinary world by storm, thanks to its popularity on TikTok.
It’s ideal for summer BBQ parties and pairs well with various snacks. It utilizes rich Philadelphia Cream Cheese as a base, embellished with BBQ seasoning and Sweet Chili Sauce, offering a harmonious blend of smokiness, creaminess, sweetness, and spiciness.
- Grill-Proof Pan (like Cast Iron) or Aluminum Foil
- Cream Cheese (8 oz.): Philadelphia Cream Cheese is recommended for its rich and creamy texture.
- Melted Butter (2 tbsp.): Adds a layer of richness and helps in creating a golden crust.
- Dry BBQ Seasoning: Imparts a smoky and savory flavor to the cream cheese.
- Sweet Chili Sauce: Provides a sweet and spicy kick to complement the creamy base.
- Crackers: Serve as a crunchy contrast to the soft, smoked cream cheese.
- Prepare Cream Cheese: Position a block of cream cheese in a grill-proof pan or on a sheet of aluminum foil.
- Score the Cheese: Utilize a knife to score the top of the cream cheese, forming a diamond or crosshatch pattern.
- Apply Melted Butter: Brush the melted butter over the scored cream cheese, allowing some to drizzle off the sides.
- Season: Ample amounts of dry BBQ seasoning should be sprinkled generously over the cream cheese.
- Preheat the Grill: Ensure your outdoor grill is preheated to around 350 degrees.
- Grilling: Position the dish on the hot grill and allow the cream cheese to heat for about 10 minutes or until you observe the butter becoming bubbly around the cheese and the cheese appearing plump.
- Serving: After careful removal from the grill, drizzle sweet chili sauce over the smoked cream cheese and serve warm with crackers, pretzels, or crusty bread.
Variations and Notes:
- Consider trying other toppings like blue cheese, feta cheese, pepper jelly, crispy bacon pieces, sliced green onions, buffalo wing sauce, or roasted garlic for varied flavors and textures.
- Everything Bagel Seasoning can also be a great alternative seasoning for this dish.
- Always use a grill-safe dish to avoid any accidents.
Smoked Mushrooms with Garlic Butter is a gourmet appetizer or side dish that’s simple to make yet offers a rich and flavorful taste. The earthiness of the mushrooms, combined with aromatic garlic and rich, salted butter, creates a symphony of flavors, making it a delightful addition to any meal.
- Pellet Smoker
- Oven-Safe 12-inch Skillet (preferably cast iron)
- White Button Mushrooms (1 pound): A versatile and mild-flavored mushroom, suitable for smoking.
- Salted Butter (½ cup): Adds richness and a salty kick to balance the mushrooms’ earthy flavor.
- Minced Garlic (1 Tablespoon): Infuses the dish with its characteristic pungent and aromatic flavor.
- Sea Salt (1 teaspoon): Enhances the overall flavor of the dish.
- Coarsely Ground Pepper (1 teaspoon): Adds a hint of heat and spice.
- Fresh Parsley (optional): For garnishing, adds a refreshing touch and color contrast to the dish.
- Preparation of Smoker: Preheat the pellet smoker to 350°F, following the manufacturer’s directions.
- Placement of Mushrooms: Arrange the mushrooms in an oven-safe 12-inch skillet and position the skillet on the grate of the preheated smoker.
- Initial Smoking: Allow the mushrooms to smoke undisturbed for 10 minutes.
- Adding Butter and Seasoning: Cut the butter into chunks and distribute them in the skillet along with the minced garlic, sea salt, and coarsely ground pepper. Subsequently, adjust the smoker’s heat to 250°F.
- Final Smoking: Continue to smoke for an additional 20 minutes or until the mushrooms acquire a dark color. Stir occasionally to ensure the mushrooms are well-coated with the garlic butter.
- Garnishing and Serving: Optionally, garnish the smoked mushrooms with minced fresh parsley and serve warm.
Additional Tips and Variations:
- Mushroom Variety: You can utilize various mushroom types like shiitake, chanterelles, porcini, oyster, baby bellas, and cremini. Adjust the cooking time based on the size of the mushrooms.
- Stems and Gills: Small, tender mushrooms like button mushrooms do not require stem or gill removal. For larger varieties with woodier stems or extensive gills, removal is advised for a better texture and appearance.
- Enhancements: Elevate the flavor by drizzling fresh lemon juice and sprinkling grated Parmesan cheese over the top before serving.
This Bacon Ranch Smoked Cream Cheese recipe is a delightful twist on the viral TikTok Smoked Cream Cheese trend, combining the rich, smooth texture of cream cheese with the savory and tangy flavors of bacon and ranch seasoning.
It’s incredibly easy to prepare, requiring only simple ingredients and minimal prep time, making it an ideal choice for a flavorful snack or smoky appetizer during the warmer months.
- Parchment Paper
- Cream Cheese (1 brick): Forms the creamy, rich base of this dish.
- Salt (1/2 teaspoon): Balances the flavors by enhancing the savory notes.
- Toasted Garlic Powder (1/2 teaspoon): Adds a warm, earthy flavor. Regular garlic powder can also be used if toasted is unavailable.
- Really Ranch Seasoning (1 tablespoon) from Spiceology: Imparts the distinct, tangy flavor of ranch to the dish.
- Cooked Bacon (3 slices), chopped: Adds a crispy texture and savory, smoky flavor.
- Preheat the Smoker: Set your smoker to maintain a temperature of 225°F.
- Preparation of Cream Cheese: Remove the packaging from the cream cheese brick and position it on a piece of parchment paper.
- Scoring the Cream Cheese: Create a crosshatch pattern on the top of the cream cheese using a knife, with the cuts being about 1/2″ deep.
- Seasoning: Evenly sprinkle the salt, garlic powder, and Really Ranch seasoning over the top of the cream cheese.
- Placement in Smoker: Position the parchment paper with the cream cheese directly on the grill grates of the smoker.
- Smoking Process: Allow the cream cheese to smoke for 60-90 minutes until adequately infused with smoky flavor.
- Adding Bacon: Once removed from the grill, crumble the cooked, chopped bacon over the top of the cream cheese brick.
- Cooling and Serving: Let the cream cheese cool for approximately 10 minutes before serving. Serve it with crackers and vegetable sticks for a versatile snack or appetizer.
Notes and Suggestions:
- Seasoning Substitute: If Spiceology Really Ranch seasoning is unavailable, any pre-packaged dry ranch mix can be used; in this case, omit the added salt and garlic powder from the recipe.
- Serving Suggestion: This smoked cream cheese pairs excellently with a variety of dippers like crunchy vegetables and various crackers, allowing guests to customize their bites according to their preferences.
BBQ Smoked Meatballs is a tantalizing recipe where the richness of different meats combined with the zestiness of BBQ sauce results in a dish that is hearty and flavorful.
Made using an electric smoker, these meatballs are tender and juicy and enveloped in a sweet and tangy sauce, making them an irresistible appetizer or a satisfying main course.
- Electric Smoker
- Large Mixing Bowl
- Wire Rack
- Small Ice Cream Scoop (for portioning)
For the Meatballs:
- Ground Beef (2 pounds): Contributes a rich, savory flavor to the meatballs.
- Ground Pork (1 pound): Adds a sweet, mild flavor and tenderness to the meatballs.
- Italian Panko Crumbs (1 cup): Helps in binding the meatballs while adding a subtle crunch.
- Yellow Onion, chopped (½ cup): Provides a sweet, aromatic flavor to the mix.
- Milk (⅓ cup): Moistens the panko crumbs and adds richness to the meatballs.
- Eggs (3): Acts as a binding agent to hold the meatball mixture together.
- Parmesan Cheese, shredded (½ cup): Offers a salty, nutty flavor.
- Mozzarella Cheese, shredded (1 cup): Adds creaminess and a gooey texture.
- Mild Cheddar Cheese, shredded (½ cup): Contributes to the sharp, tangy taste.
- Salt (1 teaspoon): Enhances the overall flavor.
- Seasoned Salt (2 teaspoons): Adds an extra layer of flavor with a blend of spices and herbs.
- Pepper (1 teaspoon): Gives a hint of heat to the meatballs.
- Garlic Powder (1 teaspoon): Infuses a warm, earthy flavor.
For the BBQ Sauce:
- BBQ Sauce (2 cups): Serves as the base for the sauce, adding a smoky, sweet, and tangy flavor.
- Honey (3 tablespoons): Sweetens the sauce with a floral undertone.
- Brown Sugar, packed (3 tablespoons): Adds sweetness and richness to the sauce, enhancing its thickness.
- Preparation of Meatball Mixture: In a large bowl, combine all the ingredients listed for the meatballs. Be gentle to avoid overmixing, ensuring the meatballs remain tender.
- Forming Meatballs: Using a small ice cream scoop, shape the mixture into 1” meatballs and place them on a wire rack.
- Setting up the Smoker: Preheat your electric smoker to 300°F, following the manufacturer’s instructions.
- Smoking Meatballs: Arrange the meatballs in the smoker and let them smoke for 30-40 minutes or until they reach an internal temperature of 165°F.
- Preparing the Sauce: While the meatballs are smoking, mix together the BBQ sauce, honey, and brown sugar in a large bowl until well combined.
- Coating Meatballs: Once the meatballs are removed from the smoker, add them to the bowl with the sauce. Gently stir to ensure each meatball is generously coated with the sauce.
- Serving: Serve the BBQ Smoked Meatballs immediately while they are still warm and enjoy the symphony of flavors.
- Pellet Choices: A hickory pellet or competition blend is recommended for a balanced smoky flavor, whereas Alder and Apple pellets can be used for a lighter, sweeter smoke profile.
- Serving Suggestions: This dish can be served as a hearty appetizer or main course, complementing a variety of side dishes due to its robust flavor profile.
Elevate your appetizer game with Smoked Stuffed Mushrooms, a delightful dish that combines creamy and cheesy textures with aromatic spices and smoky flavors.
The combination of cream cheese, asiago, and cheddar, along with an assortment of spices, infuses the mushrooms with a rich flavor profile that will enchant your taste buds and leave you craving for more.
- Medium Bowl
- Baking Sheet
- Aluminum Foil
- Plastic Zip-Top Bag (optional, for filling)
- Whole White Mushrooms (16 oz.): They act as a delicious base and vessel for the cheesy filling.
- Softened Cream Cheese (8 oz.): Provides a creamy, rich texture and base for the filling.
- Shredded Asiago (¼ cup): Adds a nutty and savory flavor to the filling.
- Shredded Cheddar (¼ cup): Imparts a sharp and tangy taste, enhancing the flavor complexity of the filling.
- Italian Seasoning (½ teaspoon): A blend of herbs that contributes aromatic and earthy tones to the dish.
- Minced Garlic (1 teaspoon): Infuses a bold and pungent flavor into the mixture.
- Onion Powder (½ teaspoon): Adds a subtle sweetness and depth to the filling.
- Kosher Salt (½ teaspoon or to taste): Balances and enhances the flavors in the dish.
- Pepper (a pinch or to taste): Adds a hint of spice and warmth to the mixture.
- Preparing the Smoker: Preheat your smoker to 225°F.
- Cleaning the Mushrooms: Wipe the mushrooms clean with a damp, well-wrung paper towel. Avoid soaking them in water to prevent them from absorbing excess moisture. Remove the stems from the mushrooms.
- Preparing the Filling: In a medium bowl, combine cream cheese, shredded asiago, shredded cheddar, Italian seasoning, minced garlic, onion powder, kosher salt, and pepper. If the mixture is too stiff, consider warming it up for about 30 seconds in the microwave to achieve a smoother, more manageable consistency.
- Filling the Mushrooms: You can place the softened cream cheese mixture in a plastic zip-top bag and cut a hole in one corner, creating a makeshift piping bag. Use this to conveniently fill each mushroom with the cheese mixture. Alternatively, you can use a spoon to stuff the mushrooms.
- Smoking the Mushrooms: Place the filled mushrooms on a baking sheet lined with aluminum foil. Cook them in the preheated smoker for approximately 2 hours or until the mushrooms are tender and the cheese filling has turned a beautiful golden brown color.
- Serving: Serve the smoked stuffed mushrooms warm, allowing the symphony of flavors to shine through with every bite.
- Mushroom Cleaning Tip: Always clean the mushrooms with a wet paper towel; avoid soaking them in water as they can absorb it and become soggy.
- Microwave Tip: Microwaving the cream cheese mixture for a short duration makes the filling process smoother and easier.
Smoked Scalloped Potatoes are the epitome of hearty, savory comfort food with a smoky twist, making them a standout side dish for any BBQ or gathering.
Their creamy, cheesy layers combined with a crispy bacon crunch offer a symphony of flavors and textures that will undoubtedly make this dish a frequent request at your dining table.
- Small Sauté Pan
- Small Mixing Bowl
- 9×13 Ceramic Baking Dish
- Mandoline Slicer or Sharp Knife
- Aluminum Foil
- Potatoes (3 lbs): The main component, providing texture and substance to the dish.
- Onion (1): Adds sweetness and a bite, enhancing the overall flavor profile.
- Garlic Cloves (4): Introduces a bold, aromatic note.
- Heavy Cream (2 cups): Brings richness and creaminess to the dish.
- Mayo (½ cup) & Sour Cream (½ cup): Impart a tangy, creamy texture.
- Monterey Jack Cheese & Sharp Cheddar Cheese (1 cup each): Provide a melty, gooey texture and a blend of mild and sharp flavors.
- Cooked Bacon (½ lbs): Offers a crispy, smoky, and savory crunch.
- Onion Powder & Garlic Powder (2 tsp each): Amplify the flavors with their concentrated aromatic essence.
- Salt (½ tsp or to taste) & Pepper (¼ tsp or to taste): Season the dish, balancing and enhancing the flavors.
- Bacon Preparation: Bake thick-cut bacon at 400°F for approximately 25 minutes or until crisp. Once baked, allow it to cool and then dice it.
- Sautéing Onions: Sauté diced onions in a small sauté pan until they are soft and tender.
- Making the Sauce: In a mixing bowl, combine the sautéed onions, diced bacon, heavy cream, mayo, sour cream, garlic powder, onion powder, salt, and pepper, ensuring all elements are well-incorporated.
- Slicing Potatoes: Use a mandoline slicer or a sharp knife to slice the potatoes thinly. Exercise caution while using the slicer, employing a pronged food holder or cut-resistant gloves.
- Layering: Preheat the smoker to 250°F, utilizing middle strength wood like Maple. Begin layering by spreading a thin layer of the prepared sauce at the bottom of a 9×13 ceramic baking dish. Arrange a third of the sliced potatoes in the dish, slightly overlapping the edges. Apply a generous layer of the cream sauce over the potatoes, followed by a sprinkle of mixed cheeses. Repeat this layering process two more times.
- Smoking Process: Place the baking dish in the smoker and smoke uncovered for 2 hours at 250°F. bfter 2 hours, cover the dish with aluminum foil and continue to cook for an additional 1.5 to 2 hours or until the potatoes are fork-tender.
- Serving: Once the potatoes are tender, remove from the smoker and, if desired, garnish with your preferred toppings before serving.
- Careful and uniform slicing of the potatoes ensures even cooking.
- Use middle-strength wood like Maple to achieve balanced smokiness.
- Proper layering and generous saucing are key to achieving the desired creaminess and flavor in every bite.
Smoked Deviled Eggs put an innovative and flavorful spin on a well-loved classic. They are bursting with rich, smoky flavor, making them one of the most irresistible smoked appetizers or snack that will elevate any meal. The combination of creamy yolk filling, subtle crunch from the bacon, and a hint of spice creates a culinary delight for the taste buds!
- Mixing Bowls
- Instant Pot (for boiling eggs)
- Piping Bag or Ziploc Bag
- Chupacabra Seasoning (for added kick)
- Slap Ya Mama Seasoning (for additional spice)
- Large Eggs (7): The base of this recipe, providing protein and structure.
- Mayonnaise (3 tbsp): Adds creaminess to the yolk filling.
- Chives (3 tsp), diced: Offer a mild, onion-like flavor.
- Brown Mustard (1 tsp): Injects a tangy and spicy nuance.
- Apple Cider Vinegar (1 tsp): Enhances the overall flavor with its acidity.
- Salt/Pepper: Adjust according to your preference to balance the flavors.
- Smoked Paprika: Adds a touch of smokiness and color.
- Chupacabra/Slap Ya Mama Seasoning: Optional, for those who enjoy an extra spice kick.
- Bacon (4 tbsp), cooked/crumbled: Introduces a crispy, savory element. Jalapeño bacon is recommended for an additional layer of flavor.
- Boiling the Eggs: Use an Instant Pot to hard boil the eggs efficiently. Once boiled, peel the eggs.
- Prepping the Smoker: Preheat the smoker to 180°F, allowing it to warm up for around 15 minutes.
- Smoking the Eggs: Position the peeled eggs directly on the smoker rack and let them smoke for approximately 30 minutes. After smoking, allow the eggs to cool down.
- Preparing Egg Whites and Yolks: Slice the eggs lengthwise. Separate the yolks from the whites, placing the yolks in a piping or Ziploc bag and leaving the whites as shells.
- Mixing the Filling: To the bag with yolks, add mayonnaise, diced chives, brown mustard, apple cider vinegar, salt, and pepper. Seal the bag and knead the ingredients together until well-mixed.
- Filling the Eggs: Snip off a corner of the bag and pipe the yolk mixture back into the egg white shells, distributing it evenly among them.
- Final Touches: Garnish the deviled eggs with crumbled bacon, a sprinkle of smoked paprika, and, for those who prefer extra spice, a dash of Chupacabra or Slap Ya Mama seasoning.
- Chilling: Before serving, chill the deviled eggs to allow the flavors to meld together. Then, enjoy the smoky, creamy goodness!
Serving Suggestions & Tips:
- Serve these smoked deviled eggs as a standout appetizer or a side dish at picnics, barbecues, or any gathering.
- The additional seasonings are optional, but they can add a welcomed spicy kick for those who enjoy bolder flavors.
- Remember to chill the eggs properly before serving to enhance the flavor and texture.
These Traeger Smoked Bacon Wrapped Onion Rings offer a tantalizing twist to your regular appetizers, presenting an explosion of flavors in every bite.
Packed with the savory goodness of bacon and the sweet, aromatic taste of onions, all brought together by the subtle smokiness from the pellet grill, they’re sure to be a game-day favorite!
- Traeger Pellet Grill
- Brush for applying BBQ Sauce
- Knife for slicing onions
- Refrigerator (if you choose to store them before smoking)
- Onions (2): Yellow, sweet, or Walla Walla varieties are recommended for their distinct flavors.
- Bacon (8 pieces): About one pack. Consider using more if you prefer double wrapping each ring.
- BBQ Sauce (2 tbsp): Plus extra for brushing during smoking, this adds a sweet and tangy flavor to the rings.
- BBQ Seasoning Rub (1 tbsp): This imparts additional flavors and a little spiciness to the dish.
- Cilantro (1 tsp), fresh chopped: Optional, but it provides a refreshing contrast to the smoky, savory flavors.
- Preparation of Onion Rings: Trim the ends of the onions and peel off the outer layers. Slice them into approximately 2-inch thick rounds and separate into rings, keeping 2-3 layers in each ring.
- Applying BBQ Sauce: Lightly brush each onion ring with BBQ sauce.
- Wrapping with Bacon: Wrap each ring with a strip of bacon, stretching it as needed to cover the whole ring. You may use two bacon strips per ring if preferred. After wrapping, sprinkle your preferred BBQ seasoning rub over them.
- Preparation for Smoking: The onion rings can be refrigerated if you’re not smoking them immediately, storing them up to overnight.
- Smoking the Onion Rings: Preheat your Traeger pellet grill to 250°F. Place the bacon-wrapped onion rings on the grill grates and smoke for 90 minutes. Remember to flip them at the 45-minute mark.
- Final BBQ Sauce Application: When there are about 10-15 minutes of smoking time left, you can brush extra BBQ sauce on top of the rings for an extra flavor kick.
- Serving: Once smoking is complete, remove the onion rings from the smoker. Optionally, sprinkle fresh chopped cilantro over the top and serve with your preferred dipping sauce. A jalapeño ranch dressing is suggested for a cool yet spicy complement to the smoky onion rings.
Serving Suggestions & Tips:
- The Smoked Bacon Wrapped Onion Rings are best enjoyed as an appetizer or a side dish at BBQs or game day events.
- The cilantro and extra BBQ sauce are optional but recommended for enhanced flavor.
- Serve them with a refreshing, spicy dipping sauce to balance out the smoky and savory flavors.
Embark on a culinary adventure with The Original Sausage Popper Boats! This innovative dish is a gourmet twist on the classic jalapeño poppers, featuring sausages brimming with cream cheese, smoked pickled jalapeños, and sharp cheddar cheese, all smoked to perfection.
It’s a rich and smoky delicacy, with a hint of spice to tantalize your taste buds, serving as a perfect smoked appetizer recipe for any gathering.
- Sharp Knife
- Wire Rack
- Baking Sheet
- Full-Length Sausages (5): Use sausages with casing to hold the stuffing well.
- Cream Cheese (4 oz): Cold, for easy slicing and to provide a creamy texture.
- Smoked Pickled Jalapeños (20-25 slices): These add a smoky and spicy flavor; choose according to your preference.
- Shredded Sharp Cheddar Cheese (1 cup): It melts beautifully, complementing the creamy and spicy flavors with its sharpness.
- BBQ Seasoning: Optional, choose your favorite to enhance the flavor profile.
- Prepare the Sausages: Using a sharp knife, carefully make a longitudinal cut along one side of each sausage casing. Be gentle to avoid pushing the meat out; the goal is to create a “boat” to hold the fillings. Create ridges on the sides to contain the cheeses during cooking.
- Stuff the Sausages: Slice the cold cream cheese into equal parts, placing one in each sausage boat. Add 3-5 slices of pickled jalapeños per sausage, followed by a generous amount of shredded cheddar cheese.
- Preheat the Smoker: Set your smoker to 300°F. Refer to the accompanying blog for alternative cooking methods using a grill or oven.
- Arrange and Smoke: Position the sausage popper boats on a wire rack over a baking sheet. Smoke them for 45-60 minutes until the sausages have darkened, the casings are crispy, and the cheese has melted.
- Cooling and Serving: Once done, remove them from the smoker and allow them to cool for a few minutes before serving as the cheese will be extremely hot.
Serving Suggestions & Tips:
- Serve the sausage popper boats as a delightful appetizer or a side dish at BBQs or family gatherings.
- Exercise caution when consuming immediately after cooking, as the melted cheese can be exceedingly hot.
- Customize the stuffing according to your preference, adjusting the amount of jalapeños or trying different types of cheese or seasoning.
Indulge in the luxurious richness of Smoked Baked Brie, a gourmet appetizer that is guaranteed to delight your taste buds!
This dish features a luscious wheel of brie or camembert, smothered in a sweet and tangy blend of strawberry jam and maple syrup, adorned with chopped walnuts, and smoked to ooey-gooey perfection. It is an exquisite treat that can elevate any occasion, be it special celebrations or simple everyday moments.
- BBQ Grill or Smoker
- Cedar Planks (2)
- Cookie Sheet (for soaking cedar planks)
- Small Bowl
- Tray or Cooling Rack
- Small Cast-Iron Skillet (optional)
- Brie Wheel (8 oz): A creamy, decadent cheese; Camembert can also be used as a substitute.
- Strawberry Jam (1/3 cup): Provides a sweet and fruity complement to the savory brie.
- Maple Syrup (1 tbsp): Adds a sweet and rich flavor; honey is a suitable alternative.
- Chopped Walnuts (2 tbsp): Offers a crunchy texture and nutty taste.
- Cedar Planks: Used to impart a subtle, smoky, woody flavor to the cheese; using two planks is recommended to catch any leaking jam.
- Crackers, Bagel Chips, or French Bread: Serve with your favorite variety for a delightful contrast in texture.
- Soak Cedar Planks: At least an hour before cooking, submerge the cedar planks in cold water, using a glass to keep them submerged. This can be done in a cookie sheet.
- Preheat the BBQ: Set up your BBQ for smoking and heat it to 250 degrees F.
- Prepare Cedar Planks: Remove the planks from the water, pat them dry, and place them on a tray or a cooling rack.
- Place the Brie: Unwrap the brie and center it on the plank.
- Smoke the Brie: Once the BBQ reaches the desired temperature, place the plank with the cheese on the grill and smoke for 20-25 minutes with the lid closed.
- Prepare the Topping: While the brie is smoking, mix the strawberry jam and maple syrup in a small bowl and chop the walnuts.
- Check the Brie: After 25 minutes, open the lid and gently press the brie; if soft and mushy, top it with the jam mixture and sprinkle the walnuts over it.
- Final Smoking: Close the lid and continue smoking for an additional 5 minutes until the jam is heated.
- Serve Immediately: Remove the cheese from the grill and transfer it to your presentation board or serve it on the cedar plank or in a cast-iron skillet, accompanied by your preferred crackers, bagel chips, or French bread.
Serving Suggestions & Tips:
- The melted brie, combined with the sweet and tangy topping, pairs well with an assortment of crackers or bread, offering a symphony of textures and flavors.
- Be creative with the serving presentation, using elegant boards or rustic planks to match the occasion.
- For a varied flavor profile, experiment with different jams, syrups, or nuts according to your preference.
Dive into the culinary adventure of Smoked Onion Bombs, a thrilling appetizer bursting with layers of flavors and textures. This dish expertly combines onion, sausage, bacon, and cheese, creating a flavorful explosion that will be the talk of the table!
- Large Bowl
- Knife for prepping onions
- Thermometer to check internal temperature
- Large Yellow Onions (2): Opt for perfectly round ones; they serve as the flavorful exterior shell.
- Medium Cheddar Cheese (8 oz): Cut into 2-ounce cubes, adding a creamy, savory dimension.
- Pork Sausage (1 lb): Forms the flavorful, meaty filling.
- Garlic Cloves (3): Minced, enhancing the flavor profile with its aromatic pungency.
- Egg (1): Lightly beaten, acts as a binding agent for the stuffing.
- Milk (¼ cup): Adds moisture to the sausage stuffing.
- Breadcrumbs (¼ cup): Helps in binding the sausage stuffing.
- Hey Grill Hey Beef Rub (2 tbsp): Or substitute with equal parts salt and pepper for seasoning.
- Everything BBQ Sauce (4 tbsp): Divided use; brings a tangy, sweet flavor to the dish.
- Bacon (1 lb): Wraps around the onions, providing a smoky, crispy texture.
- Sweet Rub (2 tbsp): See the recipe link in the notes section for preparation.
- Preheat the Smoker: Set the smoker to 250 degrees F, opting for hickory for a strong smoke flavor.
- Prepare the Onions: Trim the ends, peel, halve, and hollow out the onions to form thick rings. Mince the removed onion and set aside.
- Prepare the Sausage Stuffing: Mix the sausage, minced onions, garlic, egg, milk, breadcrumbs, 2 tbsp BBQ sauce, and beef rub in a large bowl until combined.
- Assemble the Bombs: Fill the bottom onion ring with the sausage mixture, embed a cheese cube, and top with another sausage-filled onion ring. Seal the edges securely to encase the cheese.
- Wrap with Bacon: Use toothpicks to secure bacon around each onion, covering the seams and ends.
- Season and Smoke: Season the bombs with Sweet Rub and smoke for about 3 hours or until the internal temperature hits 155 degrees F.
- Apply Sauce and Finish Smoking: Baste with the remaining BBQ sauce and continue smoking until the internal temperature reaches 175 degrees F.
- Cool and Serve: Allow the bombs to cool slightly before serving to avoid burns and to let the flavors meld.
Tips and Variations:
- Experiment with different cheeses, sausage types, and seasonings to suit your palate.
- Be attentive to the internal temperature to ensure the sausage is cooked thoroughly.
- Serve with a side of extra BBQ sauce or a refreshing salad to balance the rich flavors.
Introduce your taste buds to an extraordinary fusion of flavors with Smoked Bacon-Wrapped Oreos. This recipe effortlessly marries sweet and savory, creating a talk-of-the-party treat that is both surprising and delightful.
- Tongs (for placing and removing the Oreos from the smoker)
- Double Stuf Oreos (1 Package): The sweet, creamy center contrasts delightfully with the savory bacon.
- Bacon (1 Package): Sliced in half, it wraps around the Oreos, offering a crispy, smoky flavor.
- Sweet BBQ Seasoning (2 tbsp): Adds a sweet and savory spice layer to the bacon, enhancing the overall flavor.
- Preheat Your Smoker: Set the temperature to 225 degrees, allowing it to come up to temperature while you prepare the Oreos.
- Wrap the Oreos: Take each Oreo and wrap it securely with half a slice of bacon, ensuring it’s well covered.
- Season the Bacon-Wrapped Oreos: Sprinkle your choice of sweet BBQ seasoning lightly over each wrapped Oreo, ensuring an even coating for optimum flavor.
- Place in the Smoker: Arrange the wrapped Oreos directly on the smoker grates, spacing them evenly for uniform cooking.
- Smoke the Oreos: Maintain a smoking temperature of 225 degrees and let them smoke for about 45 minutes, or until the bacon attains a crispy texture.
- Serving: Once crispy, remove them from the smoker and let them rest for a few minutes before serving, then enjoy the symphony of flavors!
Tips and Suggestions:
- You can experiment with different flavors of Oreos and types of bacon to create your own unique twist.
- Keep a close watch towards the end of the cooking time to avoid overcooking the bacon.
- Serve them on a platter with some fresh fruits or a refreshing beverage to balance out the flavors.
Discover the luscious taste of Smoked Buttery Shrimp, a simple yet luxurious appetizer that harmoniously combines the succulence of shrimp with the richness of smoked butter.
Perfect for gatherings or a delightful weekend treat, this quick recipe guarantees satisfaction with minimal effort. Indulge yourself and your guests in this splendid creation, and watch the dish empty in no time!
- Smoker or Grill
- 8×8 Foil Pan
- Mixing Bowl
- Baking Dish (if using an oven)
For the Shrimp:
- 15 Large Shrimp: The main star, deveined and de-shelled as needed.
- ½ Cup of Butter (1 Stick): Adds a rich, creamy flavor and helps in cooking the shrimp to perfection.
- 1 Clove of Garlic (Minced): Provides a subtle hint of sharpness and aroma to the dish.
- 2 Sticks of Rosemary: Imparts a fragrant, herbal note to the shrimp.
- ¼ Lemon (Squeezed): Enhances the flavor with its tanginess.
- Lane’s Q-Nami Rub: A flavorful seasoning to spice up the shrimp.
For the Cocktail Sauce:
- ½ Cup Ketchup (Regular or Spicy): The base for the sauce, adding sweetness and tang.
- 2 Tbsp Fresh Lemon Juice: Adds a refreshing zest to the sauce.
- 1 Tbsp Bear and Burton’s W Sauce: A secret ingredient to elevate the sauce’s flavor profile.
- 1-2 Tbsp Fresh or Prepared Horseradish: Brings a pungent kick to the sauce.
- 1-2 Cloves of Garlic (Minced): Adds depth and a spicy hint.
- 1-2 Tsp One Legged Chicken Buffalo Sauce (Optional): Introduce a spicy tanginess to your sauce for an extra kick.
- Prepare the Shrimp: Rinse, devein, and de-shell the shrimp as necessary.
- Season the Shrimp: Generously season the shrimp with Lane’s Q-Nami Rub and arrange them in three rows in an 8×8 foil pan.
- Prepare the Buttery Mixture: In a bowl, melt one stick of butter and mix in the minced garlic. Pour this mixture over the shrimp. Squeeze a quarter of a lemon into the pan and place the rosemary sticks between the rows of shrimp.
- Preheat the Smoker: Bring your smoker up to 275 degrees using pecan wood. Once ready, place the foil pan in the grill over indirect heat for 20-25 minutes until the shrimp turn orangish and are cooked through.
- Prepare the Cocktail Sauce: While the shrimp are cooking, mix all the cocktail sauce ingredients in a mixing bowl and chill for 10-25 minutes before serving.
- Serve and Enjoy: Once the shrimp are ready, serve them immediately with the chilled cocktail sauce on the side.
Notes and Tips:
- This recipe can also be prepared in an oven set to 350 degrees for about 10-13 minutes, but you will miss out on the smokey flavor.
- Aim for an internal temperature of 120 degrees for the shrimp to ensure they are perfectly cooked and maintain a firm bite.
Welcome to the flavorful world of Moink Balls – a delightful fusion of smoked BBQ pork meatballs wrapped in rich, thick-cut bacon, perfected on a pellet grill. Whether you’re planning your next tailgate party or looking for the ultimate Superbowl appetizer, Moink Balls are sure to be a winner. Discover the robust flavor and texture of these unique meatballs and leave your guests marveling at your culinary skills!
- Pellet Smoker
- Large Mixing Bowl
- 1 lb Ground Pork: The core ingredient, providing a rich and savory flavor to the meatballs.
- ½ lbs Thick Cut Bacon: Offers a crispy, smoky wrap around each meatball.
- 2 Large Eggs: Acts as a binder for the meatball mixture, ensuring they hold their shape during cooking.
- 1 Cup Ground Pork Rinds: Adds a crunchy texture and enhances the pork flavor.
- ½ Cup Shredded Cheddar Cheese: Imparts a creamy, tangy taste to the meatballs.
- 1 Tbsp BBQ Dry Rub: Introduces a blend of spices for added depth in flavor.
- 2 Tbsp Chopped Banana Pepper Rings: Infuses a sweet, mild heat into the mix.
- 1 Tbsp Hot Sauce: Brings a spicy kick to the meatballs.
- ⅓ Cup BBQ Sauce: Offers a sweet and tangy glaze to the meatballs.
- Set Up the Grill: Preheat your pellet grill to 250 degrees F.
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground pork, eggs, ground pork rinds, shredded cheddar cheese, BBQ dry rub, chopped banana pepper rings, and hot sauce.
- Chill the Mixture: After mixing, chill the mixture for about 15 minutes to allow the flavors to meld.
- Form the Meatballs: Once chilled, scoop out 2 oz portions and roll them into golf ball-sized meatballs.
- Wrap with Bacon: Wrap each meatball with a half slice of thick-cut bacon and secure it using a toothpick. Season the exterior with a little more dry rub.
- Smoke the Meatballs: Place the prepared meatballs on the pellet grill and smoke for approximately 2 hours or until fully cooked.
- Glaze and Finalize Cooking: Brush each meatball with BBQ sauce and continue to smoke for an additional 30 minutes, allowing the sauce to caramelize.
- Serve and Enjoy: Once done, serve the Moink Balls with ranch or blue cheese dipping sauce and watch them disappear!
Notes and Tips:
- Allocate 2 Moink Balls per serving.
- Store the leftovers in an airtight container; they’ll last up to 5 days in the fridge or up to 3 months in the freezer.
- Reheat in the microwave for 90-120 seconds or air-fry for 7 minutes at 300 degrees F.
Elevate your barbecue game with these tantalizing Smoked Texas Twinkies! Imagine fresh jalapeños, filled with creamy cheeses and smoked brisket, all wrapped in crispy bacon and kissed by the smoky essence of barbecue sauce.
This flavorful, spicy, and savory treat is sure to be a hit, making it an indispensable choice for any get-together or barbecue party!
- Smoker or Grill
- Stand or Hand Mixer
- Baking Tray
- Wire Rack
- Brush for Barbecue Sauce
- 14 Large Jalapeños: Providing the flavorful, spicy kick.
- 1 lb Smoked Brisket (cooled and finely chopped): Imparts a deep, smoky, and savory taste.
- 8 oz Cream Cheese (softened): Adds creaminess to the filling.
- 1 Cup Shredded Monterey Jack Cheese: Contributes a mild, buttery flavor.
- 1 tsp Each of Pepper, Garlic Powder, and Onion Powder: Adds extra flavor and a bit of spice to the mixture.
- ½ tsp Each of Cumin and Salt: Enhances the overall taste.
- 2 Tbsp Finely Chopped Chives: Brings a subtle, aromatic flavor to the mix.
- 2 Packages of Bacon: Creates a crispy, savory wrap around each Twinkie.
- ½ Cup Barbecue Sauce: Offers a sweet and tangy finish to the Twinkies.
- Preparation of Smoker/Grill:
- Preheat your smoker or grill to 350°F.
- Prepare the Filling:
- Using a stand or hand mixer, blend together the softened cream cheese, Monterey Jack cheese, pepper, garlic powder, onion powder, cumin, and salt until well combined. Keep this mixture aside for later use.
- Prepare Jalapeños:
- Cut each jalapeño in half lengthwise, ensuring the stem remains intact. Wearing gloves to avoid any irritation, scoop out the seeds and the pith with a spoon.
- Assembly of Texas Twinkies:
- Arrange the prepared jalapeños on a baking tray.
- Fill one side of each jalapeño with the creamy cheese mixture and top it with chives.
- Fill the other side with the finely chopped brisket and press the halves together securely.
- Wrap each stuffed jalapeño with bacon, using toothpicks to secure them.
- Smoking/Grilling Process:
- Place the prepared Texas Twinkies on a wire rack over a baking sheet and insert them into the preheated smoker or grill.
- Cook for 40-45 minutes until the bacon is crispy and the cheese is bubbly and hot.
- Brush each Twinkie with barbecue sauce and let them smoke/grill for another 5-10 minutes or until the sauce is sticky and set.
- Finishing Touches:
- If you are using a grill, preheat the broiler after removing the tray from the grill and brush the Texas Twinkies with barbecue sauce. Broil for 4-5 minutes until the sauce is set.
Notes and Tips:
- Utilize your preferred barbecue sauce; a recommended option is Sweet Baby Ray’s for its sweet and tangy profile.
- During the grilling process, the rendering bacon fat will cause a substantial amount of smoke; do not be alarmed.
Transform your meal times with these delectable Bacon-Wrapped Smoked Potato Kebobs!
Paired with a smoky cheese sauce, these kebobs make an exquisite appetizer or a delightful side dish, promising a symphony of flavors and textures with every bite. The succulent bacon and the hearty potatoes, coupled with the rich and velvety cheese sauce, bring a harmonious blend of taste to your palate.
- Cast Iron Skillet or Casserole Dish
- Medium Mixing Bowl
- Skewers (small-sized for appetizers, large for dinner portions)
- Wire Rack
- Baking Sheet
- 2 lbs Baby Potatoes: A choice of multi-colored medley or red potatoes for a vibrant and tasty base.
- 1 Tbsp Olive Oil: To coat the potatoes for a rich flavor.
- ½ Tbsp Each of Chili Powder and Coarse Black Pepper: For a spicy kick and enhanced flavor.
- 1 lb Sliced Bacon: To wrap around the potatoes, adding a savory and crispy texture.
- 4 Tbsp Salted Butter: Used in the cheese sauce for a creamy and rich texture.
- 8 oz Sharp Cheddar Cheese (cubed): Brings a tangy and bold flavor to the cheese sauce.
- 3 oz Cream Cheese: Adds creaminess to the sauce.
- ½ Tbsp Chili Sauce: Infuses a spicy hint to the sauce.
- ½ tsp Smoked Paprika: Provides a smoky flavor to the cheese sauce.
- Preparation of Smoker:
- Preheat your smoker to 300°F for 15 minutes with the lid closed. Hickory is recommended for smoking the potatoes to impart a distinct smoky flavor.
- Prepare Cheese Sauce:
- Melt butter and pour it into a cast-iron skillet or casserole dish.
- To the melted butter, add the cubes of sharp cheddar cheese, cream cheese, chili sauce, and smoked paprika.
- Preparation of Potatoes:
- In a medium mixing bowl, coat the baby potatoes evenly with olive oil, chili powder, and black pepper.
- Assembling the Kebobs:
- Start by threading one end of a bacon slice through a skewer, followed by a potato.
- Wrap the bacon around the potato and thread the bacon onto the skewer again.
- Continue this process with the remaining bacon slices and potatoes. Depending on the desired portion size, use either small-sized skewers for appetizers or large ones for dinner portions.
- Smoking Process:
- Place the assembled kebobs on a wire rack lined baking sheet.
- Put both, the kebobs and the baking sheet in the smoker and let them smoke for 3 hours.
- After the first 1 ½ hours of smoking the kebobs, place the skillet or dish with the cheese sauce in the smoker. Stir the sauce after 30 minutes and let it cook for an additional 1 hour.
- Finishing Up:
- Once the smoking process is complete, remove the kebobs and the cheese sauce from the smoker.
- Drizzle the smoky and smooth cheese sauce over the kebobs and garnish with freshly chopped herbs.
Enjoy these flavorful bacon-wrapped smoked potato kebobs as a standalone appetizer or a sumptuous side to your favorite meals. The balance of spicy, smoky, and creamy flavors makes it a versatile dish that can elevate your culinary experience!
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.