Smoked Stuffed Manicotti Noodles

 Simple, easy and very good. Pound of ground beef and a pound of ground pork sausage and a bunch shredded cheese. Some manicotti noodles.

Put in a bowl add a bunch of Italian seasoning and mix well. Stuff into the pasta shells and wrap them with thin bacon. Cover and refrigerate overnight or at least six hours. 

Get smoker ready for 275 degrees. Smoke for an hour and check them. They should be soft and internal temp around 165. Spread BBQ sauce on them and smoke another 15 minutes.

I took mine to 170 internal temp and they come out great.

Smoked Stuffed Peppers

 

Ingredients.

Mixed peppers, some hot some not.

Bacon.

8 ounces cream cheese.

Shredded mozzarella.

Pimento cheese spread.

Ground sausage. 

Barbecue rub.

Instructions.

Cook the sausage and set aside.

Slice open peppers and scoop out seeds if you want.

Take the cream cheese, mozzarella, pimento, cooked sausage, cover with rub and stir it up.

Stuff the peppers with it.

Wrap each pepper with bacon.

Sprinkle more rub on them.

Set up smoker for 225 degrees. Place them right on the grill and smoke them about 2 1/2 to 3 hours or until peppers are soft and bacon is done.

Cheesy Potatoes with Bacon

 

Dutch Oven Cheesy Potatoes

 

Ingredients

8 Red Potatoes.

1 pack sliced bacon cut into smaller pieces.

1 lb. cheese, about half a small block. I used colby jack cut into thin slices.

1 large onion, sliced up.

Cup chicken broth.

some garlic powder.

some seasoning, I used McCormick bacon and chives.

Instructions

Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.

Cut strips of bacon to 1-inch pieces. 

Heat the dutch oven. I did 15 coals on top and 15 under.

Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.

Place the potatoes in, then all the onions, and finally bacon and half the cheese.

Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.

Stir frequently.

When potatoes are almost ready, cover with rest of the cheese.

When cheese is all melted in and potatoes are soft, its ready.

Smoked Bacon Wrapped Stuffed Sausage Roll

  1 lb. bacon.
    1/2 cup ham, diced or very thin strips.
    1 cup sharp cheddar cheese.
    Some cut up jalapeno peppers.
    Half an onion, diced.
    And anything else you want, mushrooms, spinach, whatever.


    Make a bacon weave, about 12 by 12 inches.
    Place 2 lbs of ground sausage into a zip top bag.
    Flatten the sausage to equal thickness, about 10 by 10 inches.
    Sprinkle some rub on the sausage.
    Place rest of the ingredients on sausage. Roll it up and make a big  stuffed sausage roll. 

   Try to pinch  the ends closed.
    Carefully place the roll on one edge of the bacon weave. Roll it so the  bacon covers the whole thing.  be sure to cover the ends good.
    Preheat smoker for 225-250°F.
    Place bacon wrapped sausage roll into smoker on a baking pan or some foil  on the grates, so it doesn't fall through. I used a pan with a top with   holes in it.
    Smoke cook for about 3 hours or until the inside of the meat reaches  170°F.
    Take it out and let it rest for a little bit, maybe 15 minutes.

Cheese Filled Meatloaf

 Inspired from Jack'd Up Smoked Meatloaf

Ingredients.

 Couple pounds ground beef.

3/4 cup cracker crumbs.

Small diced onion.

3 tbs. minced garlic.

Couple eggs.

Some worcestershire sauce-about a tbs.

Couple tbs. Jack Daniels whiskey.

Couple tbs. steak rub.

1/4 cup milk.

Some pepper jack cheese.

 

 Sauce-1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup Jask Daniels whiskey, tbs. steak rub,

couple tsp, crushed red pepper flakes.

 

Get smoker ready for 225 degrees.

Mix the ingredients together and form half the loaf, put a dent in the middle and fill with a bunch of cheese. Form the rest of the loaf on top. Pour the sauce over the loaf.

Place the meat in the smoker, about 4-4 1/2 hours. Internal temp 165.

I have a vegetable pan with holes on bottom, used it for the meatloaf. Turned out very good.

 

 

Korean Cheese Corn

Korean Corn Cheese

  INGREDIENTS  

   15 oz. can of corn, I used jar of fresh corn kernels.

2-3 tbs. butter.

    1/2 cup mayonnaise.

    4 ounces shredded mozzarella or enough to cover the corn.

    1 1/2 teaspoons sugar.

    2 spring onions, thinly sliced.

   Just a small pinch salt and pepper to taste.

A little bit of chopped celery.

  INSTRUCTIONS  

    Heat a cast iron skillet over medium high.

Add butter, add spring onion, celery. When celery softens, add corn. Brown the corn kernels in it.

    Mix everything except the cheese and stir together.

    Cover with cheese. Can use any cheese you like.

    Broil for a few  minutes or until mixture melts and bubbles and top is browned.

    

Stuffed Pepper Soup

Ingredients

• 1 pound ground beef
• 5 cups water
• 1 can tomato sauce
• 1 can diced tomatoes with juice
• 1 can sweet corn with juice
• 1/4 cup brown sugar
• 2 bell peppers diced
• 1 medium onion diced
• 1 teaspoon salt
• 3 teaspoons black pepper
• 2 small beef bouillon cubes
• 2 teaspoons minced garlic
• some seasoning, I used bone sucking seasoning and rub
• 3 to 4 cups cooked rice

Brown the meat, a little before its brown add the peppers and onion.

Add everything but the rice. Bring to boil, the simmer uncovered for 30 minutes.

Add cooked rice and simmer another 15 minutes.

Smoked Grilled Pineapple

Smoked Grilled Pineapple

Cut it up, covered tops with brown sugar, sat in a tray and smoked around 225 for an hour.
Took off tray and right on the grill and grilled on medium until they had nice dark grill marks under them.

MeatLoaf

Meatloaf

 

Smoker temperature: 250°F Meat Finish temperature: 160°F
I used hickory wood
1 lb ground beef
1 lb ground sausage
1 lb ground turkey
1 bell pepper roasted over the fire, diced
1 onion, roasted over the fire, diced (1 small onion)
2 slices of bread
½ cup buttermilk
2 large eggs
some barbecue sauce some rub
Heat smoker for 250.
Put the bell pepper and onion over the fire to blacken the outside of them.
De-seed the pepper. Chop pepper and onion, set aside.
Take two slices bread and tear it into small pieces. Pour ½ cup of buttermilk over the bread.
Stir a couple eggs and pour over the bread. Mix together. Set aside.
Place the meats in a bowl. Add the pepper and onion.
Add the bread, buttermilk and egg mixture to the top of the meat.
Add some rub and bbq sauce to it and mix it all up.
I placed some foil on the smoker grate, poked some holes in it and placed the meatloaf right on it.
I had a pan to catch the grease below it.
Smoke the Meatloaf around 250. Let the loaf cook for 3-4 hours or until it reaches about 155°F.
Brush the top and sides of the meatloaf with some barbecue sauce and a little rub.
Continue smoking. Finish temperature is 160. cover with foil and set for thirty minutes.

MeatLoaf

Pound hamburger, pound pork sausage. Onion, chopped. 2 eggs, 1/4 cup ketchup, 1/4 cup mustard, 1/4 cup bbq sauce,
some crackers.
Made the loaf and topped with Cabellas Whiskey Steak Seasoning. Placed in smoker on a little piece of tin foil with a pan
under it to catch juices. Smoked 250 for internal temp 170.

Bacon and Salmon Candy

Salmon Candy

Small salmon filet
Jubilee seafood seasoning
Apple syrup
Removed skin,rinse. Covered with lots of Jubilee seafood seasoning.
Placed in zip lock bag, then refrigerator for eight hours.
Took out of bag and let air dry for a couple hours. Pre heat smoker for 150.
Placed in smoker. Every 45 minutes or so covered with glaze.
After an hour I did around 200 on the smoker.
I think it took around three hours for an internal temp of 145 of the salmon.
Glaze
Cup apple syrup
2 Tbs. Jubilee Seafood Seasoning
Hint-next time add a bit of brown sugar

Smoked Potatoes

Smoked Potatoes

Cover with softened bacon grease.
Cover wit this mix.
I had 5 potatoes.
2 tbs. ground sage.
2 tbs. granulated garlic.
2 tbs. dried parsley.
2 tbs. ground black pepper.
2 tbs. brown sugar.
2 tbs. paprika.
Poke some holes in them. Place on grill of smoker.
After about 1 1/2 hours wrap in foil and continue until soft.
Cut into thin slices, tasted pretty good.

Stuffed Onions

Stuffed Onions

2 large sweet onions, each 9 to 10 ounces
1 pound ground beef
1/2 pound bulk pork sausage
1 tablespoon minced garlic
1 large egg, beaten with a fork
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil, cilantro
1 teaspoon dried oregano
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
18 slices thin bacon
Cut the top and bottoms off the onions. Cut each onion half way through so you can peel the little layers off. Try not to break them.
In a bowl mix the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, oregano, salt, and pepper.
Stuff each of the onion layers with the meat.
Wrap each onion in three slices of bacon. Stuff as many of the layers as you can.
Smoked at 225 until the center of the meat is 160 degrees.

Sweet ‘n’ Smokey Green Beans

Sweet ‘n’ Smokey Green Beans

From Recipes.masterbuilt.com
You’ll Need
• 2 cans (each 14 1/4-ounces) cut green beans, drained • 1 tablespoon garlic salt • 1 stick unsalted butter • 2 cups packed light brown sugar • 3 slices thick-cut bacon, halved
Instructions
1. Preheat smoker to 250°F.
2. Drain beans and place in a pan. Sprinkle garlic salt over beans. Cut butter in half and push the halves down into the beans.
3. Sprinkle brown sugar over beans and cover with bacon slices. Cover with aluminum foil and place on the second rack of smoker and smoke for 1 1/2 hours. Remove aluminum foil and smoke for an additional 30 minutes. Remove from smoker and Stir beans well before serving.
I used maple wood.

Smoked Zucchini

Smoked Zucchini

Two zucchini. One cut in half, from end to end.
Rub with olive oil. Sprinkle with kosher salt and black pepper.
Sprinkle some Perfect Pinch vegetable seasoning on it.
Smoked 250 until soft. Maple and ash.
Other zucchini cut into slices. Dipped in flour and egg mixture. A little cajun spice and the vegetable season.
More zucchini sprinkle some all purpose seasoning, lemon and pepper seasoning salt, topped with light brown sugar.

Mac and Cheese

Mac and Cheese

1 package macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
2 cups gouda cheese
1 cup shredded parmesan cheese
Some bacon bits
Preheat smoker to 225.
Cook pasta according to package directions. In saucepan melt butter
and whisk flour to the butter. Cook until sauce is thick, whisk in milk and boil.
Cook five minutes until thickened. Stir in cream cheese until smooth.
Add salt and pepper. Pour over pasta and add one cup of each cheese. Mix it up.
Pour in aluminum pan with nonstick cooking spray. Put remaining cheeses on top.
Sprinkle bacon bits on. Smoke an hour at 225 until top is brownish.

Smoked Vegetables

Smoked Vegetables

yellow squash, zucchinis, tomato, peppers, mushrooms, onions, couple ears of corn.
Sliced all into pieces and slices. Took husks off corn ears.
Mix 1/2 cup olive oil, 1/4 cup soy sauce, 1/4 cup lemon juice, some minced garlic, 1/4 teaspoon pepper.
Pour over and rub all the vegetables with it. Chill a couple hours.
Smoked around 250 a couple hours, until all is soft.

Jibarito (Plantain sandwich)

Jibarito (Plantain sandwich)

2 yellow plantains, cut in half. Fry in vegetable oil until soft, a couple minutes.

Flatten each section between two cutting boards, about a quarter inch thick.
Put back in oil and fry until golden brown. Take out and put a little salt on.
Put some meat on, I used smoked ham. Can use pork, chicken, turkey, steak or whatever.
Spread sauce on (equal mix of ketchup and mayo with a little minced garlic).
Topped with lettuce, tomato, onion, cheese. Place other flattened plantain on top.

Twice Smoked Potatoes with Lemon Garlic Aioli

Twice Smoked Potatoes with Lemon Garlic Aioli

Wash and dry them, I had four potatoes.
Rub olive oil on them and sprinkle some salt on.
Put in smoker until soft, mine took around an hour and a half, until soft.
While they are smoking I cooked some bacon and cut it into tiny pieces.
Mix 2 tablespoons ground sage.
2 tablespoons granulated garlic.
2 tablespoons dried parsley.
2 tablespoons onion salt.
2 tablespoons ground black pepper.
2 tablespoons brown sugar.
2 tablespoons paprika.
The bacon pieces. Shredded smoked chicken also tastes very good.
Some shredded cheese.
When potatoes are done, take out and cut in halves. Spoon out the insides and put in a bowl.
Mix the insides with the above ingredients. Mix in enough sour cream to make nice and moist.
Spoon this back into the potatoes. Top them off with cheese.
Return them to the smoker for a while, I did mine for about 30 min. or until cheese melts.
Now top that with some Lemon Garlic Aioli sauce.
The aioli sauce.
2 tbs. minced garlic.
1/2 tsp.  kosher salt.
1/2 cup mayonnaise.
2 tbs. olive oil, pour in slowly while stirring.
1 tbs. lemon juice.
1 tsp. mustard.

Deviled Eggs

Deviled Eggs

Boil and remove shells. Put the eggs in smoker for 45 minutes.
Then halve them and remove yokes.
Combine the yokes with cumin, cilantro, pickle relish, salt.
Just enough mayonnaise to hold the mixture. Put in the egg halves.
12 Eggs

• 1 tsp. cumin
• 2 tbsp. chopped cilantro
• 6 tbsp. sweet pickle relish
• 1 tsp. salt
• mayonnaise to taste
• black pepper to taste

Smoked Cabbage

Smoked Cabbage

(225 for 2 hrs then 300-350 for 3 hrs)

Cut the hard core out of the center of the cabbage.
Fry the bacon slices and crumble into small pieces. Saute the onion. Add the bacon crumbles and ¼ C of the BBQ sauce to the onions. Spoon this mixture into the cavity of the cabbage.
Preheat smoker to 225 F. Placed the cabbage in a small aluminum foil pan. Baste the outside of the cabbage with some of the remaining BBQ sauce. Smoke the cabbage for approximately 2 hours basting with BBQ sauce every ½ hour. After the 2 hours, wrap the cabbage in heavy foil leaving an opening at the top. Melt the butter and combine with the chicken broth. Pour this mixture over the top of the cabbage. Place the foil wrapped cabbage back on the smoker. Try for to 350 F. until it becomes soft, 2 ½ – 4 hours.
Spoon the stuffing into a bowl, chop the cabbage into bite-sized pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce.
Ingredients
1 whole cabbage. medium size
3 slices bacon
1 cooking onion, medium dice
½ C BBQ sauce, I added a bit of sugar.
2 tbsp butter
½ C chicken broth
After I made the cabbage, I sauteed some more onion, some apple pieces. Threw some kielbasa in the smoker and cut it into small slices, then mixed it all with the cabbage.