Recipes
These jalapeño peppers stuffed with cream cheese and crab meat and wrapped in bacon are sure to be a hit at a party or as appetizers.
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2. Smoked Deviled Eggs
These may be the most flavorful deviled eggs you will ever experience—thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.
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3. Smoked Pork Tenderloin
Need an impressive dish in a hurry? Smoke a whole beef tenderloin. Yes, this cut is expensive, but it’s quick and easy to prepare, and it brings most beef addicts to immediate intoxication.
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4. Barbecued Salmon with Brown Sugar Butter Glaze
This showstopper is easy enough for a weeknight dinner, but fancy enough for guests. For the best presentation, we prefer to plank the salmon on a seared cedar plank. But you can grill the salmon directly on the grill grate, if desired. Serve with rice and a green salad.
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5. Bratwurst “Hot Tub”
While not traditional, indirect grilling brats crisps their casings, keeps the brats moist, and eliminates the risk of burning and flare-ups, while the wood smoke adds a haunting dimension of flavor. To us, there is no better way to cook bratwurst or any sausage. Direct grilling is, of course, the traditional way a Wisconsinite cooks bratwurst. The secret is to work over a moderate heat, leave yourself a large safety zone in case you get flare-ups, and take pains not to pierce the casing, thereby releasing the tasty and flavorful juices. Transfer to a “hot tub” of beer and onions. Perfect tailgating or Oktoberfest fare.
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6. Buffaque Broccoli with Blue Cheese Drizzle
The Buffalo wing burt upon the Americann food scene in 1964 at the Anchor Bar in Buffalo, New York. It took the country—and the world—by storm. The treatment works with many foods, including broccoli. No, it’s not a chicken wing, but it’s a vegetable you can proudly serve as an appetizer or side dish.
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