However, this isn’t the case. Sometimes side dishes can taste just as good, if not better, than the main meal itself when smoked properly.

Of course, it can be a hard decision when trying to choose some tasty sides for your main course, so we’ve made a list of smoked side dishes to accompany your food.

Smoked Prawns

Prawns are an extremely popular and versatile variation of shellfish that features in too many different meals to count.

However, they’re also great because of their size. It’s rare that you’ll ever see fish as a side dish because they’re too big, however, prawns are the perfect size to be classed as finger food or a side dish at the very least.

Smoking prawns doesn’t take too long because of their size and they are easier to cook large quantities of them than other seafood.

With regards to what they can go with, we recommend that you smoke them and they prepare them on a small plate with garlic sauce. Combining the fishy flavors with the strong hints of garlic, you have yourself an explosively tasty accompaniment to your main dish.

On top of this, you can also add a sprinkle of chili flakes and some chili sauce to add an extra layer to the smoky, garlicky goodness.

Accompany this with some fresh rocket or cress and you can turn this small dish into a worthy starter for any barbecue. Don’t forget a slice of fresh lemon to squeeze the juice over your prawns!

Smoked Vegetables

When having a barbecue or some sort of little gathering, it’s always nice to have a balance of meats, carbs, and vegetables.

By placing smoked vegetables like peppers and tomatoes onto a skewer and smoking them, you’re able to add that extra crunch to any meal that will leave you wanting more. 

As previously mentioned, a lot of people will prefer to have finger food for their sides so they can eat easily without having to worry about looking rude or messy.

This makes vegetable skewers a perfect little feature to include in any barbecue, however, they can also be used as a topper or some sort of garnish for a good steak or chicken meal.

For vegetarians, smoked vegetables can be a good substitute for meat when having some sort of pasta dish or rice dish because of the vegetables’ crunchiness and added taste.

With regards to another way to implement these vegetables into a meal, you can always make a vegetable curry with some rice and fries. It’ll fill you up, that’s for sure!

Jalapeño Poppers

On a similar note, smoked jalapeño poppers are an all time classic when it comes to grilled and smoked side dishes.

The combination of pepper, cheesy goodness, and savory bacon make an unbelievable tasty combination.

The best part? Preparation isn’t hard at all and doesn’t take much time at all. From there, all you have to do is throw your poppers on the cooking grate and let your smoker do the work.

Check out our bacon wrapped jalapeño poppers recipe for more on this incredible side dish.

Smoked Meat Skewers

When it comes to having smoked meats as a side dish, you can always enjoy a bit of smoked beef, pork, and chicken on a skewer.

Skewers are a great way of eating easily without spilling all of the meat juices onto your clothes and allow you to eat without the added stress of making a mess. When a bit of smoked meat is prepared perfectly, it can be even better than the main meal!

These skewers can be any size you want, depending on the size of your appetite and how much meat you have at your disposal.

As previously mentioned, smoked vegetables also make a great skewered food and can be combined with the meat to make a very balanced presentation. You can also add in vegetables like smoked carrots and onions for that extra bit of flavor.

Smoked Mac & Cheese

Out of all the smoked side dish ideas on this list, smoked mac and cheese probably takes the most time and energy.

But, if you’re willing to make some mac and put it on the smoker, you’ll be rewarded with one of the tastiest and widely loved side dishes that can go with your BBQ.

The best part is, you can easily put your pan of mac and cheese inside your smoker right next to your meat – that way it can pick up some smokey flavor while your main course finishes cooking.

Smoked Chicken Bites

Chicken has to be one of the most versatile foods in the world, being used in food dishes all over the globe. In parts of Europe and Asia, people have been known to make a starter or side dish called chicken tikka, where the chicken is accompanied by various vegetables and some sauce.

Smoking this chicken combines the cloudy flavor of the smoker with the sweet and savory tones in the chicken tikka, making this dish something very unique. Add a bit of garnish and it looks great too!

Another way to have smoked chicken bites as a side dish is to accompany them with a dip. Breaded chicken strips work incredibly well with a BBQ dip or glaze, with sesame seeds. Seen in many popular food chains, you could always try and replicate your favorite restaurant sides at home, whilst adding a smoky twist!

On top of this, you could always make smoked chicken wraps. Making them small enough to be able to eat in a single bite is a great way to keep them as a side dish, rather than as the main focusing point of your meal.

This can be combined with smoked vegetables and some sort of spread like hummus or a garlic spread. An interesting combination of flavors, that’s for sure!

Smoked Beef Strips

When it comes to setting up a meal and giving people a taste of what’s to come, having smoked beef strips is the way to go. By having a few strips of succulent beef, you can set the stomach for the meal that’s yet to come.

With regards to how you cook these, the choice is all yours. By making some of these beef strips rare, you can have a softer, more tender set of sides that fall apart in your mouth.

Pairing steak strips or beef strips with a dip of peppercorn sauce or BBQ sauce can be a great way to ensure that your side dish isn’t too dry. Salt and pepper are always welcome too!

Burnt Ends

Brisket burnt ends are essentially delectable little bursts of BBQ. If you’re smoking an entire brisket for a main course, burnt ends are a great side dish choice to elevate the experience.

You can also make burnt ends with the brisket point section, or you could opt for poor man’s burnt ends which utilizes a smoked chuck roast for the bites instead of brisket.

Final Thoughts

Smoking food can be incredibly enjoyable and the list of foods available to you is endless. Whether you prefer the lighter meat of chicken, or the heavier but tender beef and steak, you can find a side dish that suits any occasion.

The best thing about side dishes is that a lot of them are small enough for you to eat with your hands or a small knife and fork.

Pairing some smoked meats with some juicy smoked vegetables is a great way to ensure that you’re getting a balance to settle the stomach before having a great meal. Try some different combinations! The choices are infinite!

The post Smoked Side Dish Ideas appeared first on Own The Grill.

Whether you’re eating out at a restaurant or grilling up a homemade ribeye for date night, there’s nothing quite like a steak dinner.

But as great as a steak can be on its own, no meal is complete without some good sides. So just what are the best things to serve alongside a steak dinner? Here are 11 of the best side ideas to serve with your steak.

The 11 Best Sides To Have With Steak

Roasted Veggies

While this side may be simple, it’s one of the best options to accompany a steak. The best thing is, there is barely any prep involved.

All you need to do is peel your vegetables, drizzle them in oil, add some seasonings, and you can go ahead and put them in the oven. The best veg to use mostly comes down to personal preference, but carrots, parsnips, and cubed potatoes are some of the best choices.

For seasonings, a mix of herbs and spices will really make your veg stand out. Salt, black pepper, rosemary, and sage are the best options, with flavors that perfectly complement your steak.

To step things up a notch, drizzle some balsamic vinegar on top before you start roasting your veg. It will reduce down to a sticky and tangy glaze that works wonders with the umami of the steak.

Garlic Butter Mushrooms

Mushrooms are a great accompaniment to steak due to their earthy taste and ability to soak up flavors. These garlic butter mushrooms switch that all up to 11 for a mouth-watering side that you might be more excited about than the steak!

You can make a simple garlic butter by whisking together melted butter, minced garlic, parsley, and thyme in a bowl. 

From there, you can either soak the mushrooms in the garlic butter while you wait for the over to preheat, or spread them out on a baking sheet and pour the mixture on top. Bake them until they are tender and golden-brown.

These mushrooms are absolutely incredible with steak or even on their own, and the only downside is that you’ll eventually run out!

Mac and Cheese

The great thing about mac and cheese as a side dish for steak is that you can make it as gourmet or as easy as you’d like. Even a helping of store bought box mac and cheese will taste just fine next to your steak.

However, if you have the time to prepare we’d suggest taking your mac and cheese game up a notch. Something like a smoked mac and cheese with lobster can really elevate your special dinner.

And if you want to double down on beef, a brisket mac and cheese is also a great choice to impress your guests.

Grilled Corn on the Cob

Another simple yet delicious side, grilled corn on the cob is a great addition to your steak. 

The sweet and buttery corn works wonderfully with the natural flavors of steak and helps serve as a bit of a palate cleanser to keep things fresh.

If cooking corn on the cob is too time-consuming (it can take up to 45 minutes in the oven!), you can use sweetcorn off of the cob instead. Add a little bit of butter and a pinch of smoked paprika to take it to the next level.

For a fresher side, mix the sweetcorn with red onion, tomato, cilantro, and lime juice to make a zesty sweetcorn salad.

Here’s a handy tip for you: instead of waiting until the corn is cooked to add some butter, you should coat the cobs in garlic butter and wrap them in tin foil before you grill them. You can thank me later!

Mashed Potatoes

Mashed potatoes are a classic side that really needs no explaining. Creamy, smooth, and incredibly versatile, a good mash is just what you need to turn your steak into a full meal.

Mashed potatoes give you a lot of options in terms of personalizing them to your tastes. 

Adding some cheese will give the mash a thicker texture along with a deliciously-cheesy flavor. A dollop of yoghurt in place of cream gives it a nice tang as well as being a healthier option. 

You can even fry up some onions and add them in for a twist on the original, or use them to make a caramelized onion gravy that tastes incredible with both the mashed potatoes and your steak.

Fresh Slaw

If some of the options on this list so far feel a bit too heavy, then a slaw is just what you need. Light, fresh, and tangy, a good slaw is great when paired with steak. Again, this recipe is easy to tweak to suit your preferences, so feel free to swap ingredients in and out as you see fit.

You can make a simple coleslaw in just a few minutes. Shred some red cabbage, carrot, fennel, and shallots, then mix them in a bowl with a mayonnaise dressing and you’re good to go.

Alternatively, swap out the fennel and mayo for some thinly sliced sweet peppers and a dressing made of vinegar, oil, sugar, mustard and spices for a sweet and tangy Jamaican-style slaw.

For even more of a twist, why not make an Asian-style slaw? For the veg, combine your cabbage with sweet peppers, edamame and bok choy. Then add a zingy sauce such as teriyaki or hoisin, and sprinkle some roasted sesame seeds on top to finish.

Steak-Cut Fries

As the name suggests, these fries are made to be served with steak. 

The main difference between steak-cut fries and regular french fries is their shape. While french fries are long and thin, steak-cut fries are cut into much thicker, chunkier slices. 

To make your fries a bit healthier, bake them instead of frying. This removes the oil from the equation and helps cut down on their calorie count. Baking them with the skin on also helps them get extra crispy!

Serve your fries alongside your steak to mop up any juices, or dip them in the sauce of your choice.

Onion Rings 

You’d be hard-pressed to find a steakhouse that doesn’t offer onion rings on the side. They are a classic accompaniment to steak and are easy to make at home. 

Start off with a large onion, and cut thick slices horizontally (perpendicular to the line between the top and bottom of the onion). Separate the rings of the onion, and coat them in the batter. Then, deep fry until golden and serve.

Because onion rings are a fairly simple recipe, there are plenty of variations you can make. Adding beer to the batter is one of the most popular choices, but you can also add spices like paprika or cayenne pepper to the batter to give your onion rings a kick of heat.

Alternatively, you can skip the batter altogether and instead coat the onion in breadcrumbs for a lighter, crunchier exterior.

Sweet Potato Fries

Looking for something a bit healthier than regular fries without skimping out on great taste? Then some skin-on sweet potato fries are the perfect alternative.

Not only is this side nutritious as well as delicious, but it’s also incredibly simple to make. Simply slice up some sweet potatoes into fry shapes, drizzle them in a bit of oil, and bake. You’ll be left with crispy skin and a wonderfully fluffy interior.

While you can add whatever seasonings you like, a simple sprinkle of salt and pepper will give the fries a nice little kick that won’t overshadow the flavor of your steak.

Scalloped Potatoes

Is it too obvious that I like potatoes? They are just so versatile and delicious that you can serve them in practically any form for a great side.

That said, these thinly sliced potatoes are in a league of their own – and a classy side for a nice filet mignon. Layer them in a casserole dish, coat them in milk and/or cream, and bake them until delectably soft and creamy. To elevate them even further, add some chopped pieces of crispy bacon and spring onion.

Alternatively, you can make potato au gratin. This is a similar recipe, but it includes grated cheese and breadcrumbs for an even more decadent dish. 

Roasted Brussels Sprouts

Brussels sprouts might not be to everyone’s liking, but they sure go well with a good steak.

If you’re not a fan of their taste normally, then this recipe might just change your mind.

A large part of their unpopularity comes from their bitter and acidic taste – however, roasting sprouts helps to reduce this for a more mellow flavor. Even better, shredded Brussel sprouts let this cookout, even more, to leave you with a mildly sweet and nutty taste.

Shred some Brussels sprouts, drizzle them in a generous amount of olive oil, and add some bacon to really let this side shine. Now just try and tell me that sprouts are gross!

Final Thoughts

So there you have it – 11 of the best side ideas that you can serve with steak! 

All of these recipes are easy to make and go great with the natural flavors of your steak. Whether you want the light freshness of slaw, the comforting taste of mashed potatoes, or the pure decadence of garlic butter mushrooms, there is something for everyone here.

Whichever recipe you choose to make (or even a combination of several!) you’re sure to find something that you love and that pairs perfectly with your delicious steak.

Bon appetite!

The post The 11 Best Side Ideas For Steak appeared first on Own The Grill.

It seems like there are so many different things that you can throw on a barbecue nowadays that it’s gotten to the point where it’s difficult to choose just one to cook, and this can cause stress to you.

You probably want to come up with some fresh new ideas that people haven’t tried before in order to stay ahead of the competition, does that sound right?

I can assure you that you have come to the right place, as we have put together a list of some of the best BBQ appetizers that you can serve before the main course. By the end of this you will never run out of options on what to serve!

Our Favorite Appetizer Ideas For BBQ Cookouts

Southern Appetizers with Barbecue and Cheese Grits 

Are you planning a southern-themed event? Cheese grits topped with a smoky taste of barbecue pork will be a big hit with the party guests.

There is a small amount of cheese grits on top of a generous amount of BBQ pork and they are served in pretty glasses. The thing about this is you can top it off with extra flavors from caramel sauce or a fruity spread that really balances out the flavors for a great tasting appetizer. 

Grilled Stuffed Jalapeño Chiles with Grilled Red Pepper-Tomato Sauce

The dish is spicy and bursting with flavor, and if you like cheese, it is perfect for you. These yummy cooked chiles are stuffed with cheese and covered in a spicy sauce that compliments each other so well that it makes a delicious light dish to have as a first course.

There will always be some fussy eaters at your barbecue, so make sure to check first that everyone will be able to handle a bit of spice!

Grilled Shrimp With Garlic Butter Dipping Sauce Recipe 

An easy butter dipping sauce is the perfect accompaniment to grilled garlic shrimp. You’ll have the shrimp prepared in no time at all, and the marinade is perfect for cutting through the shrimp’s tough skin.

In this dip, you’ll find hot sauce, garlic, lemon, and a touch of Worcestershire sauce. Guests will never have tried something like this before, and it makes a brilliant appetizer.

Spicy Brown Sugar Bacon Wrapped Lil’ Smokies

Ensure your bbq party gets off to a great start. It’s sure to satisfy your guests until the main courses are served with these spicy brown sugar bacon-wrapped smokies.

Crispy bacon and chewy sausage come together in these meaty treats. In addition, you have the sweet brown sugar and the spicy chili powder working their magic. Combined with brown sugar and spices, it’s a sweet and feisty treat!

Balsamic Honey Pulled Pork Sliders

These pulled pork sliders are some of the most tender and delicious appetizers you will ever taste! You hold magic in your hands when you have pulled pork and coleslaw between buttery buns.

There is nothing like these sliders for a hearty meal. As they provide everyone with the meaty goodness desired by all, the little sliders are a wonderful way to prime the taste buds for the main course.

Hawaiian Chicken Kabobs

It’s like biting into a summer party in your mouth! The juicy pineapple, colorful peppers, and savory onion that are featured in these chicken kabobs make these kabobs a wonderful choice for summer barbecues. If you want to present them in an exotic and very cool way, you can serve them out of a pineapple shell.

Furthermore, adding some grilled bacon to the mix would not be considered a problem. The meaty dish is a great summertime appetizer that will be enjoyed by all.

Bacon Wrapped Jalapeño Poppers

This BBQ appetizer is a fan favorite – even for those who usually don’t like spicy foods!

The reason for this is that a lot of the kick is taken out when you deseed your jalapeños and add a cream cheese filling to the center before wrapping in savory bacon.

The best part? They’re incredibly easy to assemble and cook. Just make sure your bacon isn’t directly over a flame and you are good to go!

Classic Guacamole And Chips

This is a classic appetizer that is always a hit with everyone and you can never go wrong with it. When making this dish, you need to use only the most ripe avocados.

Guacamole lovers will go crazy for this and even the pickiest guaca snobs will be satisfied. Depending on what kind of chips you choose, you can make your salsa a little bit hotter and it will be gone by the time you get to eat one, we guarantee it!

Cheeseburger Sliders

Cheeseburger sliders are another delicious appetizer that can also be used as a main course as well.

It’s all well and good to have normal cheeseburger sliders, but super cheesy cheeseburger sliders are the best! It is sure to delight your guests with strings of cheese dangling from their lips as they bite into these melty bundles of beef, bacon, and cheese.

Additionally, this recipe takes very little time to prepare and cook, despite the massive amounts of cheese.

If you want to spice up this recipe, a bit of BBQ sauce will do the trick. These little burgers will always be a hit when it comes to BBQ appetizers!

BBQ Meatballs 

A bowl full of steaming hot BBQ meatballs is one of the best things to put in the middle of a table full of noisy people that are debating last night’s football game to make them silent.

We love these and we think you will too! You can serve these appetizers on little sticks and they’re a great way to break up a barbecue with a light bite and a lot of flavor. We highly recommend them to kick things off.

Pigs In a Blanket

It is no secret that pigs in blankets are a crowd pleaser and they are known to everyone. A variety of cheese, refrigerated crescent rolls, and everything bagel spice are all that are needed to make Pigs in a blanket. Easy and fast to make, these lunch and snack party dogs are perfect for any party.

With a buttery, flaky crust that melts in your mouth this will really get the taste buds going! They are also topped with poppy and sesame seeds in addition to melty cheddar cheese.

Grilled Halloumi Cheese and Mushroom Skewers

Most cheeses aren’t like halloumi. Besides the fact that it is able to stand up to high temperatures, it also tastes great, retains some very good grill marks, and has an authentic grilled, smoky flavor.

Haloumi cheese, also known as Cypriot cheese, is one of the most unique cheeses in the Mediterranean. The fact that this cheese has a high melting point means that it can be grilled, baked, or fried without it going mushy.

It is the ideal choice for an appetizer, served with a side of mushrooms to complement the flavors of the cheese, and makes a fantastic first course for a light first meal.

Fried Chicken Wings with Spicy Honey Butter

You will be sure to have a real party when you serve these spicy wings at your barbecue and they will undoubtedly go down a treat as an appetizer.

The taste is amazing because you get the taste of the hot sauce it is marinated in, and the honey butter transforms the taste into something sweet and tasty.

We believe that it will be the best dish to serve up at a barbecue and you need to make sure that it is served to meaty chicken enthusiasts!

If you have the time the day before, it’s worth brining your chicken wings – this will bring out even more flavor on the BBQ!

Grilled Corn On The Cob

It is almost mandatory to have grilled corn on the cob when the weather gets warm.

A bit of smokey char compliments the sweetness and crunch of summer corn, what could be better? In order to prepare corn for your barbecue, we believe this corn recipe is what you need to be following.

The fact is that everyone likes a good piece of corn, which can be eaten as an appetizer or side dish, so you have some options to choose from and that is why having some corn on hand is quite important.

Chili BBQ Chicken Kabobs 

There is something tangy and sweet about these little bites, which have a bit of a kick.

Finger-licking good, you won’t even be able to stop yourself from licking your fingers. There is a perfect balance between spicy and sweet in this recipe, and it is a dish that everyone enjoys.

Prepare these kabobs for your guests and you will be able to win the host of the year award. These skewers are perfect for barbecues and make a great appetizer to serve as part of your barbecue menu.

When you cook these correctly then your guests will be asking you to prepare more of these as the main course in the future and not just as an appetizer!

Tomato, Corn, and Red Cabbage Salad

A delicious symphony of flavors is provided by this no-cook appetizer. With this creamy avocado and fresh raw corn, you’ll get the juiciest, sweetest pop ever.

It doesn’t matter what variety of tomato you use in this recipe, just make sure that you keep them unwashed and at room temperature. In this manner, you will be able to keep your appetizer light and full of flavor while leaving space for the main course and dessert.

Pimento Mac and Cheese Bites

Two comfort food favorites are combined in one package with these little bites of mac and cheese flecked with pimento. The sharp cheddar cheese lends this dish a rich, bold flavor, but don’t be afraid to experiment by swapping out the cayenne peppers for smoked Spanish paprika.

Mac and cheese is always a classic and a crowd pleaser… but this one is a nice twist on a classic mac and cheese to mix things up a little bit at your cookout.

Summary

This list is just 16 of the best barbecue appetizer recipes available right now that we believe are the ones that provide the most flavor.

You need to be trying out all of these as soon as possible so you are perfectly prepared for your next barbecue. Each of these recipes is completely different from the rest, and you can even change up the ingredients based on your own preferences.

Before preparing any of these dishes, you should always consider any allergies or dietary restrictions that your guests may have. It might take you a while, but you will eventually find yourself a favorite that you will prepare time and time again.

The post 17 Tasty BBQ Appetizer Ideas appeared first on Own The Grill.

The process is a lot simpler than you might think. Most of the work is done before you even start the smoke. We are going to jump into the recipe for smoked pumpkin pie- you will like it so much more than the original recipe!

The Best Pumpkin Pie You’ll Ever Try

Pumpkin pie is a tradition in most homes at Thanksgiving. When you heat it in the smoker, you get a lot more flavor and a delicious, smokey taste. This Smoked Pumpkin Pie Recipe is the perfect dessert to try out this fall- your friends and family will be sure to love it.

If you have never smoked anything before, this is a good place to start. We are going to take you through all of the steps, getting you to the best pumpkin pie you have ever tasted. Check out our recipe below to get started making your own!

I make this recipe on my Camp Chef Woodwind Wifi pellet smoker, but any type of smoker will do!  You can even get away with doing this on a grill if you have a way to supplement your grill with wood fired smoke.

Getting Your Smoked Pumpkin Pie Ready

Before you start, you always want to be sure that the smoker is on. Preheat your oven or grill to 425ºF. Also, preheat your smoker to 350ºF.  With the smoker, the goal is to have at least a little bit of smoke flavoring the pie.

Pour your pumpkin pie filling into the crust, then cook it in the oven or grill at 425ºF for 15 minutes.

You can tell if your pie is cooked the whole way by doing the “knife test”. You can do this by inserting a table knife, or even a toothpick, into the center of your pumpkin pie.

If your knife comes out clean, with nothing on it, then the pie has finished cooking. You want to do this when the pie is warm, as the knife test might cause the filling to crack when it is cooling.

Another way to tell if you are ready to move onto the next step is to gently shake the pumpkin pie. If it jiggles, then the filling is not completely cooked yet and needs some more time in the oven or grill. Once you are sure that your pie is done, you can move onto the next step- using the smoker!

Why Use a Canned Filling?

When it comes to pumpkin pie fillings, canned pumpkin puree works amazingly. You might think that to make a delicious pie, you need to work completely from scratch. However, when it comes to a smoked pumpkin pie, the puree really nicely.

Fresh, real pumpkins can vary in size and moisture. Which means that your cooking time might vary as well. If you want to make a consistent pie that cooks well the first time, we recommend using a filling.

You can try making your filling if you are confident, of course! We are thinking of beginners to using a smoker and how this recipe can be a learning experience for you.

What Wood to Use

When smoking your pumpkin pie, you are going to want to use either maple, cherry, applewood, or equivalently flavored pellets if you’re using a pellet grill.

Lighter woods work better with pies since they do not hide the flavors of the pumpkin pie filling. You want to choose a wood that is not going to overpower your pie. Once you have your wood or pellets picked out, then you can move on to smoking your pie, these are the steps.

Smoking Your Pumpkin Pie

You will want to let the pumpkin pie cool down for 15 minutes before you do anything else with it. After you put in your choice of light wood and the pie has cooled some, it is time to smoke the pie! Go out to your smoker with the pie and place it inside.

Once you have transferred the pie to the smoker cook the pie for another 45 minutes or until you can complete the knife or toothpick test successfully. There should be barely any pie on either of those items during the test.

You could also check it with a cooking thermometer if you have one. The pumpkin pie should have an internal temperature of 175 F when it is finished. If it is not there yet, you can always put it back in for a few minutes.

Before that, while the pie is cooking, you might want to cover the edges of the pie halfway through the smoking time. This stops the crust from burning since it is receiving the most heat. Finally, you can remove the pumpkin pie from the smoker and let it cool for at least two hours before you serve it.

Cool and Serve

Once your pumpkin pie has cooled for those two hours, you can carefully take it from the fridge and set it on a table. Cutting the pie to serve is easy- you have already likely cut pies before! All you need to do is slice it into the sizes that you want. Serving smoked pumpkin pie is simple.

Pumpkin pie goes best with vanilla ice cream or a whipped cream topping. As you can see, making a delicious smoked pumpkin pie and serving it to your family and friends is easy! If you need a recipe to try using your new smoker for the first time, then we would recommend that you give this a try.

You might want to serve your pie warm, however, your pie should cool completely before you serve it. It can be tempting, but it is better to wait. Pies can stay warm in the center when their outside is cooled. If you want that perfect slice of smoked pumpkin pie, then it is going to be much better to wait- trust us on that one!

Print

Smoked Pumpkin Pie

The Last Pumpkin Pie Recipe You Will Ever Need!

Course Dessert

Cuisine American, Fall, Thanksgiving

Keyword Pellet Grill Dessert, Pumpkin Pie, Smoked Pumpkin Pie, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Resting Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 slices

Calories 400kcal

Equipment

• 9" pie dish

Ingredients

Ingredients

• 1 pie crust pre-made or homemade

Pie Filling Ingredients

• 2 eggs
• 1 additional egg yolk
• 1/3 cup sugar
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 can pumpkin purée 15 oz

Instructions

• Preheat oven or grill to 425°F
• Preheat smoker to 350°F
• Combine pie filling ingredients. Whisk until combined
• Place pie crust into pie dish then pour filling mixture into the crust
• Place pie into oven or grill and bake for 15 minutes on 425°F
• After 15 minutes, remove pie from oven or grill and transfer to smoker, which should be running 350°F
• Bake pie on smoker for an additional 45 minutes. The pie is done when you can insert the tip of a knife or a toothpick into the center and it comes out clean. A little bit of pie on the knife or toothpick is ok
• Consider covering the pie edges halfway through the cook to not char the crust
• Remove pie from smoker and allow it to cool for at least 2 hours before serving
• Slice, serve, and enjoy!

Nutrition

Calories: 400kcal

Final Thoughts

Making a smoked pumpkin pie is easy and fun! It gives you a chance to make a classic fall dessert in a smoker, which can be a great way to become more familiar with using the cooking tool. If you have any questions, do not hesitate to shoot us a message! We would love to hear about what you are doing.

The post Smoked Pumpkin Pie Recipe – The Ultimate Fall Time Dessert appeared first on Own The Grill.

Most times, peppers are used as a complimentary ingredient and are diced, sliced, and sautéd to be combined with other foods.  Maybe they’re more featured during your meal time and are stuffed with cheese and wrapped with bacon.

But did you know there’s another method of cooking peppers?  Smoking peppers will lead to longer lasting food, incredible taste, and retention of most of the healthy nutrients that come packed in peppers.

In this article, we’ll go over everything you need to know for how to smoke peppers at home, no matter which type of smoker you are!  By the end, you’ll be ready to make and enjoy smoked peppers year round.

Smoked Peppers – Quick Overview

When it comes to smoking peppers, there are really two routes you can take.  Each is quite different from the other, but both result in deliciousness and are worth trying out!

First, you can smoke peppers as a main or secondary ingredient of your meal – for example a stuffed smoked pepper dinner.  Smoking peppers this way is a great way to incorporate delicious flavors into a normally more ordinary tasting meal.  This method works great with bell peppers, poblano peppers, or really any of the mild to medium type of peppers.

The other reason to smoke peppers is to add flavor to them for use as ingredients and/or spices.  This happens by using a process that will involve a dehydrator or an oven.  Dehydrating is a method used to preserve fruits, veggies, and to make jerky and other foods. Basically when moisture is removed from your peppers, it helps to prevent the growth of bacteria and decay of the food – which extends the shelf life of your food.

After your peppers absorb flavor on the smoker, they are then placed into a dehydrator for around 12 hours to dehydrate.  This process removes moisture and results in a perfectly smoked pepper that will last for a long time and can be ground into delicious homemade spices.

The art of the homemade spice has been lost in many regards.  Nowadays, we typically just buy processed store bought spices from our local grocer.  While these spices are totally fine to use, they’re suppressed in flavor and don’t stack up at all in comparison to the flavor of homemade spices.

Great for Homemade Spices

Mueller HyperGrind Precision Electric Spice Grinder

Check Price on Amazon

Smoked Peppers – Step By Step Guide

Here is a step by step process for smoking peppers with the intent of making homemade spices!

Preheat Your Smoker

Get your smoker started so that it can heat up while you prepare your peppers.  Temperature wise, you want your smoker to be around 200-225°F and no hotter.  Just before your smoker reaches its desired temperature, add wood for flavoring.

Prepare Your Peppers

Before the peppers go on the smoker, there are a couple of steps you should take to ensure that the peppers are clean and fully prepared for the cook.

First, you should wash your peppers by placing them in running water.  This simple step shouldn’t be overlooked and is very important in the process of making smoked peppers.  Running water over them will remove any dirt or leftover remnants of fertilizers that might still be lingering from the growing process.

From there, you can trim your peppers and remove seeds if you want to.  Trimming the peppers before hand won’t change how long they remain on the smoker, but it could reduce the amount of time you have to spend grinding them on the back end.

Removing seeds or not comes down to personal preference.  With most peppers, more seeds means more heat and spiciness.  If you like your smoked peppers hot, leave more or all seeds in.  If you want to make the end result more mild and less spicy, remove seeds.

*Note* Be careful when slicing and handling hot peppers.  They will release oils that are spicy to touch, and the last thing you want to do is transfer this oil to your eyes or to somebody else by rubbing them.  Use kitchen gloves if desired.

Place Peppers on the Smoker

Once your smoker is up to temperature and your peppers are prepared, it’s time to place your peppers on the smoker.

Remember, the objective is to cook the peppers on low and slow heat.  Over time, they’ll absorb the delicious smokey flavor we’re going after.  If your temperature gets too hot, you’ll effectively be grilling your peppers instead of smoking them.

You’ll also want to check in on your temperature frequently if you’re using a traditional smoker to make sure that you aren’t over doing it on heat.

The process takes about 2-4 hours to properly smoke peppers.  Part of the amount of time depends on the size of your peppers, and part depends on your personal preference.  The more time they spend on the smoker, the more smokey flavor they absorb.

After this time, your peppers will have darkened some and the skin will be softer but not particularly wrinkled.

Move Smoked Peppers to the Food Dehydrator

Now that your peppers have completed their time on the smoker, it’s time to move them over to the food dehydrator to remove any remaining moisture.  Set your dehydrator’s temperature to 140°F.

Place your smoked peppers into the dehydrator.  The amount of time your peppers will need to spend dehydrating largely depends on how thick the walls are.  But typically after they’ve been on the smoker for a few hours, the dehydrating process takes about 8-10 more hours.

After your peppers have dried, take them out of the dehydrator and allow for them to cool to room temperature.  From there, grind your peppers to the desired coarseness.

Storage

Now it’s time to properly store your fresh, homemade smoked pepper spices to truly maximize their shelf life.  I like to use glass jars to store my homemade spices, but a resealable plastic bags or plastic container can get the job done too.

You’ll also want to store your spices in a dark place, ideally just in your pantry.  You can also store whole smoked peppers before you’ve ground them if you’d prefer.  The storage method is largely the same.  Whole smoked peppers will last about a month in your fridge or up to three months in the freezer.

Practical Uses for Smoked Peppers

You might be wondering why you should go through all of the trouble to smoke peppers.  We’ve mentioned already that smoked peppers make for some incredible homemade spices.  If you’ve never done a side by side comparison of homemade red pepper flakes to store bought, you need to do it ASAP.  Nothing beats the complexity and robustness of homemade spices.

In addition, the smokey flavor in particular is a fantastic compliment to many dishes.  From homemade chili to enchiladas to fajitas to just about anything else, a hint of smokey flavor is a major enhancer for your food.

You can also dehydrate smoked peppers right after they’re harvested and have maximum freshness to store for later use when peppers aren’t in season.  You can easily rehydrate them to make sauces, salsas, or food seasonings in the future.

In addition to all of that, smoking fresh peppers at home is healthier than using generic store bought spices.  Making them at home ensures no added preservatives or food processing substances.

Final Thoughts

Smoked peppers are one of the best ways to spice up your cooking game.  I love them because you get to combine smokey flavor with a ton of different dishes when you have ground smoked peppers at your disposal.

While it takes a decent amount of time to make smoked peppers the right way, it’s a pretty simple and straightforward process.  As long as you have a smoker and a dehydrator or oven, you can get the job done!

Remember, the goal is to cook your peppers low and slow so that they can absorb lots of flavor over time.  We aren’t trying to grill them over direct heat when we use the smoking process.

Did you use the techniques we shared in this guide of how to smoke peppers?  How did it turn out?  We’d love to hear about it in the comments section below!

The post Smoked Peppers: How to Make the Best Peppers at Home appeared first on Own The Grill.

There’s something about the beefy flavor of brisket and the cheesy goodness of mac and cheese that just work so well together.  The great thing too is that you can make brisket mac and cheese as simple or as sophisticated as you’d like.

Below I’m going to share my some of by best tips for how to make it, along with my favorite brisket mac and cheese recipe.  Let’s jump right in!

Why Brisket Mac and Cheese?

Why not?

In all seriousness, you might be wondering why brisket and mac are such a dynamite combination.  After all, it seems like nowadays restaurants will throw just about anything into some mac and call it a meal.  So with all of the options out there, what makes brisket such a great choice?

To me, it has to do with the way the flavor and seasoning in a brisket interacts and balances with the creamy goodness of mac and cheese.  I’m from Texas, so smoked brisket to me means a simple kosher salt and coarse pepper brisket rub – and plenty of smokey flavor from a low and slow cook on the smoker.

There’s something about the smokey, beefy, peppery flavor of brisket combined with cheesy and savory flavors of mac and cheese that just tastes so right.  Adding some brisket to your mac also takes it from a side dish to a main course in a matter of seconds.

Choosing Your Brisket

There are really two ways to go about acquiring your brisket for this recipe – you can smoke your own or you can buy some brisket at your local BBQ joint.

The good news is that either option works perfectly fine with this recipe!  If you’ve smoked your own brisket before, you know it’s a very long process and odds are you’re going to have a ton of leftovers.

All of that leftover brisket is great to use in this mac and cheese recipe (and you might have even more beef for some leftover brisket tacos too!).

Store bought BBQ is perfect here as well – you’ll pay a significantly higher price per pound for your beef but the tradeoff is that you won’t have to spend 12-16 hours cooking the meat yourself.  Go with your preference!

The other thing to look out for is whether your brisket is taken from the lean or the fatty side of the cut.  A full brisket has two sections (the point and the flat), and one side produces more tender, slightly more flavorful beef whereas the other produces leaner, beefier brisket.

The lean and fat side both work really nicely with this brisket mac and cheese recipe so don’t worry about it too much if you don’t have a preference.  For me, I prefer to use chopped brisket from the fattier end.

Choosing Your Mac

Here’s the deal – you can make a tasty meal with just some BBQ and your run of the mill box mac and cheese.  I don’t judge!  Frankly, a lot of boxed mac tastes really good and you can throw some brisket on top to really take the flavor up a few levels.

But if you really want to impress your family and friends, you’ll want to go with something a little bit more gourmet (like our smoked mac and cheese recipe).

It’s not hard at all, you just need to make sure you have the proper ingredients and equipment on hand to get the job done!

It’s worth noting that the mac and cheese portion of the below recipe can really be used with any type of meat you’d want in there, or even on its own.  Throw in some lobster, chicken, hatch chilies, or whatever else and it still works.

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Brisket Mac and Cheese Recipe

A BBQ favorite combined with a classic comfort food! What could go wrong with this creamy, cheesy, and smokey brisket mac recipe?

Course Main Course

Cuisine American, BBQ, Beef, Pasta

Keyword BBQ, Brisket, Leftover Brisket, Mac and Cheese

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 400kcal

Equipment

• 12" cast iron skillet, can substitute 9"x13" baking dish
• Large saucepan

Ingredients

• 1 lb dry macaroni noodles can sub shells
• 1.5 lb smoked brisket chopped
• 1/2 cup butter unsalted
• 1/4 cup all purpose flour
• 1.5 cups whole milk
• 1.5 cup heavy whipping cream
• 4 oz cream cheese softened
• 3 cups cheddar cheese shredded
• 1.5 cups gouda cheese shredded

Topping

• 1 cup panko bread crumbs
• 1/4 cup butter melted
• 1 cup cheddar cheese shredded

Instructions

• Preheat oven to 375ºF
• Cook pasta according to the instructions on the box and strain
• In a cast iron skillet, melt butter. Once melted, whisk in flour until mixture is smooth
• Whisk in whole milk and heavy whipping cream. Once the mixture begins to bubble, reduce heat to low and stir in cream cheese
• Add shredded cheese in small amounts at a time and whisk. As soon as a small handful of shredded cheese smoothly combines with mixture, add more cheese and keep whisking
• After all cheese is melted in, add the cooked pasta to the skillet. Add your chopped brisket to the skillet also
• Toss pasta in sauce until all noodles are evenly and thoroughly coated
• Place the last cup of shredded cheddar cheese on top of the mac and cheese
• Combine Panko and melted butter and evenly pour on top of the entire skillet
• Transfer skillet to the oven. Bake for 15-18 minutes, or until cheese is bubbling and/or a crust has formed on the top layer
• Remove brisket mac and cheese from the oven and let it rest for about 5 minutes before serving. Optionally drizzle with your favorite BBQ sauce, then serve and enjoy!

Notes

• Cast Iron Skillet

Nutrition

Calories: 400kcal

Final Thoughts

Frankly, I’m a fan of anything that helps you get the most out of your food.  Brisket is one of those cuts that is so big, you’re almost guaranteed to have some extra if you smoke one at home.  Putting it in some mac and cheese is a fantastic way to create another delicious BBQ meal.

Did you try our brisket mac and cheese recipe?  What did you think?  Have any suggestions for how we could make it better?  I’d love to hear your thoughts in the comments section below.

If you happen to have a pellet grill, check out our pellet grill mac and cheese recipe for a variation of this recipe specifically designed for pellet grills!

The post Brisket Mac and Cheese Recipe appeared first on Own The Grill.

A bbq baked potato is seasoned and wrapped tight in foil then placed on the grill to cook through. This allows the potato to become soft and flavorful. 

We love to make them nice, juicy, and crispy for a whole-hearted and filling meal. 

BBQ Baked Potato

The baked potato is a staple side of the best barbecue steak houses, that seems to go with just about any meal! Learning the method of baking a potato on a BBQ is super easy, and the best part is, it goes with so many different dishes!

Our favorite way to serve bbq baked potatoes is with a gorgeous prime rib or a steak. But that’s far from the only way to do it.

Some people just love barbecue baked potatoes served with sour cream, chives, bacon bits, butter, and topped with melted cheese. You can also load up a BBQ potato with brisket or pulled pork and have that be your main course!

All this talk is making us super hungry. How about you? Luckily, we have created a step-by-step guide of how to bake a potato on the BBQ in no time at all.

Impress your guests at the next big summer barbecue with this beautiful baked potato recipe. 

So, let’s get cooking!

How to Make a BBQ Baked Potato

Here is our step-by-step guide to how to bake a potato on the grill or BBQ. First of all, you will need:

Ingredients

• 4 large baking/russet potatoes (more if serving more people)
• ⅓ cup of olive oil
• 2 tbsp of salt
• 2 tbsp of pepper

For the topping:

• Cubes of butter
• Sour cream
• Chopped up chives
• Bacon bits
• Parmesan cheese

The Prep

The first step is always all about preparation. You will have to do a little light prepping for this recipe to work.

First, you will have to preheat the barbecue to a high temperature and start washing the potatoes under cold water. Try to remove any dirt, and you can cut off any bad parts or potato eyes but do not peel them.

This recipe works best with the skin on!

Next, pat the potatoes dry and begin to rub them all over with olive oil. Then you can sprinkle with some salt and pepper, or any seasoning that you prefer!

We recommend that you tightly wrap each potato in a lot of aluminum foil. This will ensure that your baked potatoes are super crispy. Try to use two layers of aluminum foil for the best results.

On the Grill

Once this is done, you can place the wrapped-up potatoes inside your preheated barbecue or grill. Try to barbecue your baked potatoes for at least 30 minutes. Some can even take up to 60 minutes before they are cooked.

You can also benefit from turning the baked potatoes so that each side is barbecued evenly.

To check if yours are done, you can squeeze the potato to feel if it is soft. If it is soft, then the potato is definitely done. If it is hard, then it may need a few more minutes to achieve the best results. 

You could also cook until the internal temperature reaches around 210 degrees Fahrenheit. Once it has reached the peak cooking temperature, then you can remove the potatoes from the barbecue.

For this, you will have to remove the baked potatoes from the barbecue carefully. Then, you can open the foil packets and be cautious as the potatoes will be piping hot. 

The Result

You can also slice the potatoes into quarters, and add a drizzle of butter with a sprinkle of garlic and herbs for a beautiful mouth-wateringly good baked potato. 

However, we love the sour cream and chives serving suggestion! 

For this topping, use your fork to deepen the slices in the potato. You can use the back of the fork to make the filling more fluffy and mashed.

Then, you should add some cubes of butter and watch it melt into gooey goodness with the steamy heat of the potato, before adding a dollop of sour cream, fresh chives, and parmesan cheese.

Our favorite way to enjoy these types of barbecue potatoes is with a sprinkling of bacon bits right on top for an extra crunch. 

Serve with your favorite types of meat, such as steak, ribs, or barbecue chicken for a meal that is packed with flavor.  

Tips for BBQ Baked Potatoes

If you want to speed up the cooking process, then we recommend that you first microwave your potatoes for 4-5 minutes before sticking them onto the grill. You can also parboil them for 5-8 too if you prefer.

We also recommend that you poke holes in your potato before putting them onto the grill. This will help them remain moist and fluffy when they are done. You should also try to wrap them in foil to keep all of the flavors inside. 

The foil will also help your baked potatoes to crisp up when on the grill for that delicious texture that we all love. Stick on some butter and seasonings, and they will be good to go!

Final Thoughts

Whether you’re grilling up a steak and need a side, or potatoes are what’s for dinner, I hope this guide on how to bake a potato on the BBQ helped give you some ideas for how to get the most out of your grill!

The post The Perfect BBQ Baked Potato appeared first on Own The Grill.

Whether it’s a juicy steak, a gigantic brisket, or in this case pellet grill mac and cheese – it can be done on these do-it-all cookers.

The best part of course is that pellet grills impart a beautiful smokey flavor into your mac and cheese – so this is essentially a smoked mac and cheese recipe, done on a pellet grill.

How To Make Great Pellet Grill Mac and Cheese

Who doesn’t love a proper mac and cheese?  It’s one of my favorite things to make, and to me is the ultimate comfort food.  Throwing some smokey flavor in there just adds a level of richness that’s hard to beat.

The pellet grill definitely makes the smoking process fairly easy, although it does add some extra steps.  I wouldn’t call pellet grill mac and cheese hard by any stretch, but a little bit of planning ahead will go a long way.

With that in mind, here are a few tips to help set yourself up for success:

• Preheat your pellet grill.  Even though this recipe calls for a relatively low temperature of 225ºF, the process gets easier, and your cook more consistent when you preheat the grill.  Simply turn your grill on and set your temperature before you get started on the mac.
• Use a cast iron skillet.  Ideally a traditional 12″ diameter skillet.  Not only do cast irons produce excellent mac and cheese, they’re super easy to transfer between the stove top and the pellet grill.  It’s also possible to do this recipe with a regular skillet and a disposable aluminum pan – but it just complicates the operation and makes for more clean up.
• Use a lighter flavor of wood pellets.  For pellet grill mac and cheese we’d recommend oak, cherry, apple, or maple pellets.  Hickory is also fine if that’s all you have on hand!  We’d stay away from mesquite as the strong smokey notes are likely to overpower the more delicate flavors of the pasta.
• Grate your own cheese.  Grocery store shredded cheese has additives that prevent clumping – but greatly take away from the flavor of your cheese.  You’re already allocating over an hour to making pellet grill mac and cheese… so don’t skimp out on the chief ingredient.  Take the time to grate your own cheese, you’ll thank us later!

Mix-in Ideas for Your Mac and Cheese

Don’t be afraid to experiment with mix-ins!  It’s so easy to add in some hearty BBQ or other foods into this recipe to really elevate the dish.  Here are some ideas off of the top of our heads that work great with this pellet grill mac and cheese recipe:

• brisket
• ham
• pulled pork
• bacon
• lobster
• chorizo
• smoked sausage

We intentionally left these “extras” out of our recipe below but it’s super easy to elevate the dish with 1-2 cups of any of these ingredients.

Getting the Smoke Flavor Right

Not all pellet grills are designed the same in terms of smoke output.  Some let you customize your smoke levels and some do not.

Generally speaking, we like to have our pellet grills on a high smoke setting for this recipe, with the mac and cheese on the grates for about an hour.  Remember, that’s with us using a mild wood.

So if your grill only has one “medium” smoke setting, you may need to leave your mac on longer to get the sort of smoke flavor you want.  On the other hand, if you only have a strong type of wood pellet like mesquite or hickory – you might not need to smoke your dish for the full hour.

Either way, an hour is a good rule of thumb to get started as you’re very unlikely to overdo it on smoke if you’re using a mild wood.  You can always put the dish back on for a little longer if you want to impart just a little more smokey flavor.

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Pellet Grill Mac and Cheese [& Tips]

The best smoked mac and cheese recipe for your Traeger, Pit Boss, Camp Chef, Z Grills, etc.

Course Main Course, Side Dish

Cuisine American, BBQ

Keyword Mac and Cheese, Pellet Grill, Pellet Grill Mac and Cheese, Smoked Mac and Cheese

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 750kcal

Equipment

• Pellet grill
• 12" cast iron skillet (or a 9" x 13" disposable aluminum pan)

Ingredients

• 1 lb elbow macaroni noodles can substitute shell pasta
• 1/2 cup butter unsalted
• 1/4 cup flour
• 2 cups whole milk
• 1 cup heavy whipping cream
• 4 oz cream cheese softened
• 3 cups cheddar grated
• 1.5 cups gouda grated

Topping

• 1 cup Panko breadcrumbs
• 1/4 cup butter melted
• 1 cup cheddar cheese shredded

Instructions

• Preheat your pellet grill to 225ºF. Set the smoke setting to high (don't worry about this if you can't customize your smoke setting)
• Cook your pasta according to the instructions on the box and strain
• In a cast iron skillet, melt butter and whisk in flour until smooth
• Whisk in whole milk and heavy whipping cream. Once the mixture begins to bubble, reduce heat to simmer and stir in cream cheese
• In small amounts at a time, consistently add shredded cheeses while whisking. As soon as a small handful of shredded cheese smoothly combines with mixture, add more cheese and keep whisking
• After the shredded cheese has been whisked in, add the cooked pasta to the skillet. If you're adding something like brisket, lobster, pork, or something else we suggested in the post, do that now
• Toss pasta in sauce until all noodles are evenly and thoroughly coated
• Place the last cup of shredded cheddar cheese on top of the mac and cheese
• Combine Panko and melted butter and evenly pour on top of the entire skillet
• Transfer skillet to the pellet grill and close the lid
• Keep the temperature at 225ºF for an hour while the mac and cheese smokes
• Remove the skillet from the grill and serve while it's still warm and enjoy!

Nutrition

Calories: 750kcal

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The post Pellet Grill Mac and Cheese [On a Traeger, Pit Boss, etc.] appeared first on Own The Grill.

It’s also a great food to serve because people can add whatever they want or leave off any toppings that they don’t want.

The only bad part about nachos is that it can be hard to make the correct amount. Depending on what other foods you’re serving, you might find that people eat more or less nachos than you originally made.

Then, you are probably wondering how you will be able to reheat the nachos to eat them again the next day or even later the same day.

Unfortunately, many people throw nachos away after the meal because they assume they will get soggy or be inedible if you reheat them. Nachos need to be reheated a certain way to make sure they keep the crispy texture we love so much. You can even reheat nachos with the toppings already on them!

5 Best Ways to Reheat Nachos

Reheating Nachos In the Oven

There are several different ways you can reheat nachos. Reheating in the oven is one of the best ways to reheat nachos if you already have all the toppings on them. It will ensure that they remain crisp without losing that crunch that is loved by nacho eaters.

Even though you can reheat the nachos in the oven with some of the toppings, it’s recommended that you still scoop off cold toppings such as sour cream and salsa.  Lettuce will also need to be scooped off so that it doesn’t turn brown or wilt. Reheating the nachos in the oven will also ensure that the cheese melts perfectly.

Here are the steps to follow when it comes to reheating the nachos in the oven:

1. Preheat your oven to 275 degrees Fahrenheit.
2. Put the nachos in an oven-safe plate or dish.
3. Cover the nachos in aluminum foil.
4. Turn the fan on low in the convection oven.
5. Cook for about 10 minutes, then remove the foil and cook for 5 more to help them get crispy. If you like your nachos very crispy, you might want to cook them for about 10 minutes after removing the foil (so 20 minutes total).
6. Take the nachos out of the oven and let them sit on the counter for a few minutes to cool down.

You can increase the temperature up to 325 degrees Fahrenheit if you want to speed the reheating process – this can cut around 5 minutes off of your time!

Note that you can leave toppings that are ideally heated on your nachos (like leftover brisket) during the cooking process.  It’s just the cold toppings that we want to make sure we take off.

Reheating Nachos In the Skillet

Reheating the nachos in a skillet is not as effective a method as the oven and tends to cause a little more clean up. However, it works in a pinch and can be a faster method to cook your nachos if you don’t feel like waiting for the oven to heat up.

If you want to give the skillet method a try, make sure to follow these tips to ensure you get great nachos that aren’t soggy or too crispy:

1. Make sure to use a skillet big enough to spread out all the leftover nachos.
2. Spread the nachos evenly in the skillet.
3. Tear a piece of foil big enough to cover the top of the skillet. Cover all the nachos with the piece of foil.
4. Secure the lid of the skillet on top of the foil.
5. Reheat the nachos for about 5 minutes. Make sure to cook them until the cheese is completely melted.
6. Medium-high heat will speed up the cooking process, but the medium will be better because the nachos shouldn’t burn as easily.
7. Check the nachos every minute to make sure they are not being burned.
8. Remove the nachos from the skillet.
9. Let them cool for a few minutes before you serve them.

Just like with the oven method, you will want to scoop off the cold toppings before you reheat them in the skillet. Add the sour cream, salsa, and lettuce back on after you are done reheating the nachos.

Reheating Nachos In the Microwave

The microwave is a great method to reheat nachos if you are in a huge crunch for time or are wanting a midnight snack and don’t want to dirty the entire kitchen. However, reheating them in the microwave can definitely make them soggy much quicker than the other reheating methods.

For reheating in the microwave, you definitely need to remove the cold toppings. Microwaving sour cream and lettuce can cause the ingredients to turn bad and will give your nachos a weird flavor.

Most people who use the microwave method recommend that you add some more cheese to add in more texture and ensure that there will be enough cheese to cover the nachos and they won’t get too soggy.

Once you see the cheese is melted, remove them from the microwave immediately. You will need to watch the nachos as they are in the microwave because you don’t want to leave them in for too long. Just a few minutes should be enough.

Reheating Nachos In a Broiler

Not everyone has a broiler in their kitchen, but if you do, it can be one of the best ways to reheat the nachos. You will need to make sure to follow the proper method because if done wrong, you will find that the top of the nachos reheated, but the middle still cold.

Try the following methods:

1. Make sure you are using an oven-safe pan or plate. It will need to be big enough to spread out the nachos and make sure they are not overlapping too much.
2. Spread the nachos out evenly.
3. Put the oven-safe dish into the broiler.
4. The nachos only need to be heated for 1-3 minutes. If you notice them burning, take them out of the broiler.
5. Once removed from the broiler, let them cool, and serve.
6. Add back on the cold toppings after they have cooled for a few minutes.

Reheating Nachos In a Toaster Oven

If you have a toaster oven, you can heat the nachos in the same way you would if you used a regular oven. Make sure you remove all the cold toppings. You also need to ensure that the pan is big enough to hold all the nachos.

Toaster ovens are of course smaller than regular ovens, so you might not be able to reheat all the nachos at the same time. Try not to build the nacho pile up too high or overlap them too much because you will find that the top nachos burn while the ones below remain soggy.

If you only have a toaster oven or can’t use the regular oven, reheat the nachos in small batches and spread them out.

Final Thoughts

As you can see, there are several ways you can reheat nachos. Some are better than others and will give you a better result, but all will give you a tasty leftover meal. Always remove the cold toppings before you start with any method. Don’t leave the nachos unattended for too long. Stay by the oven or microwave and make sure they aren’t burning.

The post How To Reheat Nachos [5 Best Ways] appeared first on Own The Grill.

Whether you’re looking to top your grilled burger with bacon or you’ve got them wrapped on some jalapeño poppers, you might be wondering – can you cook bacon on the grill?

It’s a fair question – and if you’re asking that probably means you’re at least a little safety conscious, which is a good thing.

The good news is we’ve got you covered.  In this guide we’ll go over everything you need to know about grilling bacon safely, and for tastiest results!

Safe Set Ups for Cooking Bacon On the Grill

When it comes to cooking bacon on the grill, there is more than one way to go about it.  They produce different results, so learn about each and plan ahead to get the best possible bacon for your meal!

Grills with Flame Deflectors

If you’re grilling bacon on a gas grill, it’s actually quite easy to do it directly on your main cooking grate IF your burners are protected with flame guards.

Remember, what we can’t have is grease dripping directly into your flame.  So if your grill is kitted with flame guards (some mid-range and many high end gas grills come with flame guards standard), you should be good to go.  With that being said, I’d still be careful and monitor your cook closely as it’s still possible for grease to splash around and get in your flame.

Case in point, I have a Weber Genesis II E-410 – which is a mid-range gas grill.  It came with Weber’s Genesis grill line‘s standard flame deflectors  (Weber calls them Flavorizer Bars).  I regularly grill bacon on the cooking grate around 375-400ºF without issue, and they turn out incredibly tasty!

Cook with Indirect Heat

The other tried and true method for cooking bacon on the grill is with indirect heat.

All you need to do is set up your grill with two heat zones.  If you’re on a gas grill, that means light the burners on only one side of your grill. For example, on a two burner grill you should only light either the left or right burner.

If you’re using a charcoal grill, that means move your lit coals to one side of the grill so the other side of the grate doesn’t have coals underneath.

You can then place your bacon on the side where there isn’t heat directly underneath the grate – in other words, the indirect heat side of the grill.  When you shut the lid on your cooker, the bacon will heat up and cook beautifully without dripping grease directly over the fire.

Use Aluminum Foil

You could use a makeshift foil pan.  Although it takes away some of the benefits of cooking directly on a grate, it’s still a perfectly viable way to do it.

All you need to do is tear off a couple of sheets of aluminum foil to create a double layer.  Make sure the sheets are big enough to accomodate your bacon.  Turn the edges up at least an inch to ensure that the foil will contain the bacon grease as it cooks.

It probably goes without saying at this point, but be extremely careful when removing your foil, especially if the grease is still hot enough to be in liquid form when you are cleaning.  We’d recommend waiting until the bacon grease solidifies before you remove the foil from just to be on the safe side.

Use A Cast Iron Skillet

Most cast iron skillets are safe to put on your grill grate – and they’re also a great way to cook bacon.  If you’re looking for a simple and relatively easy to clean solution, you can simply cook your bacon strips inside of a cast iron skillet placed on your grill.

With a cast iron, you can take the skillet off of the grill at any time after your pork is done – just make sure you have a safe pad or trivet to place your skillet once it comes off of the grill.  Allow the grease to cool some before cleaning.

Benefits of Grilling Bacon

Even though it potentially takes a little bit of extra planning and clean up, grilling bacon leads to some incredibly tasty food.  Here are some of the top benefits of grilling your bacon.

Beautiful Sear Marks

When cooked properly, grilled bacon will form beautiful sear marks from the grate which add a nice crispy flavor to your end results.  It’s not the sort of thing you’ll get with pan fried or oven cooked bacon!

Smokey Flavor

No matter which type of grill you’re working with, your bacon is bound to pick up some delectable smokey flavor while it cooks.

It’s more obvious how it works with charcoal grills – your lit coals simply emit smoke that rise up and flavor your food.

If you’re working on a gas grill with flame deflectors, you will still pick up smokey flavor.  As the bacon cooks, grease will drip down onto the deflectors.  The deflectors will be scorching hot and vaporize the drippings, which will rise back up into your food in the form of steam and smoke.

The Convenience Factor

If you’re grilling up some bacon burgers for a group of people, it’s way easier to cook your bacon strips right there on the grill instead of indoors in the kitchen.

Same goes for bacon wrapped bites like jalapeño poppers or the like – it’s just so much more convenient to throw them on the grill before the main course if the party is outdoors!

FAQ

Can You Cook Bacon On a Gas Grill?

Yes, as long as bacon grease does not drip directly onto your burners.  If your grill does not have burner deflectors, it’s probably not a good idea.

Can You Cook Bacon On a Charcoal Grill?

Yes.  Simply place your lit coals on one side of the grill and your bacon on the other side so that grease won’t drip directly on the coals.

Can You Cook Bacon On a Pellet Grill?

Yes.  Most pellet grills naturally use indirect heat – similar to a convection style oven.  That means you’re good to go with pellet grill bacon.

However, some of the newer pellet smokers on the market allow an option to grill directly over the firepot.  Just be sure that your grill is NOT set up to cook over direct flame if you’re cooking bacon.

Can You Cook Bacon On a George Foreman/Electric Grill?

Yes!  This is the safest type of grill to cook bacon on because it’s powered by an electric heating element, not a burner.  Cooking bacon on a George Foreman grill is as safe as cooking bacon on a griddle or flat top cooking surface.

Final Thoughts

If you came wondering “can you grill bacon?”, I hope you have a better understanding of how it works now!  The answer is most likely yes, you can grill bacon.

It’s just extremely important to understand the associated dangers with putting pork directly on a grill.  You need to make sure you know where your flame is and do everything you can to avoid grease dripping right on to a fire.

No matter how your grill is fueled, it’s probably a good idea to have a two temperature zone set up.  That way you can easily move your bacon to the cooler side of the grill if you do happen to get some flare ups.

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