Delicious Smoking Meat Recipes
Not sure what the best meat/seasoning combination is best for your next smoked food experiment? Try out these three recipes!
Juicy Lucy Burgers
You can never go wrong with smoked burgers; try out this recipe on a beautiful summer day!
- 1 pound bacon
- ½ yellow onion
- 1 tablespoon olive oil, garlic-infused
- 2 tablespoons blue cheese, crumbled
- 2 tablespoons white cheddar cheese, shredded
- 1 pound 85/15 ground beef
- 1 egg
- 4 slices American cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- Smoke the bacon on the grill or smoker for about two hours at 225 degrees Fahrenheit.
- While the bacon is cooking, cut and dice the onion. Add olive oil to a pan and fry the diced onion in the pan over medium heat for about 15 minutes or until onion starts to brown. Remove from heat.
- Once the bacon is ready, remove from the grill or smoker and dice into small pieces or crumbles.
- In a large bowl, combine onions, bacon, blue cheese, and shredded white cheddar cheese.
- In a separate large bowl, combine ground beef, egg, and salt and pepper.
- Line a baking sheet with foil. Cover foil with a sprinkle of olive oil.
- With your ground beef mix, create 8 equally sized balls.
- Flatten one of the hamburger balls until it forms the shape of a patty, roughly ¼ inch thick. Place 2 tablespoons of the cheese mixture on top of the patty, in the center and away from the edges. Flatten a second hamburger ball into the shape of a patty and place on top of the first patty, sandwiching the cheese in the middle. Press the edges of the top patty to the bottom to seal. Repeat for remaining hamburger balls and cheese mix.
- Wrap each now stuffed patty in saran wrap and keep in the fridge for about an hour.
- Set your grill or smoker to cook at 225 degrees Fahrenheit, then unwrap the patties to place directly on the rack. Smoke all of the patties until they all reach an internal temperature of 130 degrees Fahrenheit.
- Remove the patties from the grill, increase the temperature to high, and place them back on the grill to cook for five more minutes. Remove and enjoy with your favorite burger buns, and condiments!
Source: Smoked Meat Sunday
Jalapeno Puff Pastry Poppers
It’s not a real meal without some appetizers to start things off! All you need to create some of these tasty jalapeno puff pastry poppers are the following:
- 9 jalapeno peppers, sliced in half, de-ribbed, and deseeded
- 2 sheets puff pastry
- 12 ounces cream cheese
- ½ cup shredded cheddar cheese
- ⅛ cup bacon bits or 1 piece cooked pork belly
- 2 cloves roasted garlic, minced
- 1 tablespoon SPG rub
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 2 egg whites
- 2 tablespoons water
- Combine cream cheese, cheddar cheese, bacon bits, bacon (if you choose to use pork belly, leave out until next step), garlic, and seasonings in a bowl. Mix well.
- Fill each jalapeno half with the filling. If you’re using pork belly, add pieces to the jalapeno after filling.
- Line a baking pan with foil and cover with vegetable oil. Prepare your grill/smoker to cook at 350 degrees Fahrenheit.
- Roll out your two puff pastry sheets on a flat, floured surface. Cut each piece into 9 equally shaped squares. You should end up with 18 squares in total.
- Place one filled jalapeno, filling side down, on one of the squares. Fold the corners of the pastry over the pepper. Seal any seams with water, gently pinching the edges together with your fingers. Repeat for the remaining 17 filled jalapenos. Place the finished pastry-wrapped poppers on the prepared baking pan.
- Prepare the egg wash by separating and mixing 2 egg whites with the 2 tablespoons of water. Using a small glazing brush, cover the poppers with egg wash.
- Place the pan of poppers in the smoker/grill for about 20 minutes, or until the crust becomes golden brown.
Source: Smoked Meat Sunday
Classic Smoke Rub
Of course, you can never go wrong with a classic smoke rub. This rub mixture is perfect for any meat you plan on smoking. You’ll need the following ingredients:
- ½ cup kosher salt
- ½ cup brown sugar
- 1 tablespoon lemon pepper
- 1 tablespoon black pepper
- 2 teaspoons chili flakes
- Barbecue sauce
Mix the dry ingredients together in a small bowl and rub the dry spices on your chosen meat or vegetables. Smoke for the recommended amount of time. Glaze meat with barbecue sauce once finished.
Maybe you’ve already mastered the art of grilling, or perhaps you’re tired of barbecue and just want to try something new. Either way, smoking meat is a great outdoor cooking option for anyone wishing to introduce a unique flavor to their meals. Try out these tips and recipes the next time you fire up the grill or pit!