BBQ recipes, product reviews, & how-to's
Chicken bacon ranch Hawaiian roll sliders are some of the best tasting sliders I’ve ever made! Using Hawaiian rolls, chicken, bacon, ranch, and cheese, these bacon ranch chicken sliders are going to be the talk of your next gathering! What are Sliders? Sliders are basically…
Looking for a sweet and salty cookie recipe? Or a Christmas cookie recipe that’s perfect for the holidays? This Trader Joe’s recipe is a chocolate chip cookie combined with caramel sea salt baking chips! The sea salt flakes on top add a nice, savory touch…
Looking for an alternative way to cook a chuck roast? Then smoked chuck roast (aka smoked beef roast) is the answer! This blog post will walk you through how to smoke a chuck roast from the grill.
Chuck roast comes from the shoulder of the cow. While the shoulder muscles are frequently used and can be tough, the chuck roast is from the upper shoulder and contains a decent amount of fat, which helps with flavor. Chuck is also a popular cut of beef due to its affordability and availability. Ranging between 1 1/2 to 3 pounds, this cut can feed a family or a small group of people. This is ideal for a smoked chuck roast recipe.
Yes. Butchers may have chuck roast labeled as chuck roll roast, chuck eye roast, or chuck pot roast.
Chuck roast is best cooked slowly because it needs more time to get tender. This makes it perfect for smoking. Having seasonings help, but adding hickory smoke brings a new element of flavor to the beef. Keep in mind we will braise chuck roast after it has smoked. More to come on that later.
First off, preheat your grill or smoker to 250 degrees over indirect heat. For smoking wood flavor, I prefer a hard wood such as hickory or oak. While that is going, get your chuck roast and apply your favorite seasoning to all sides (not just front and back). Since this step only takes a couple of minutes, the grill may not be up to heat yet. Beef can sit at room temperature for a little while so it will be okay while it waits.
While the roast is on the grill, spritz with beef broth about once an hour. Do this until internal temp of the smoked chuck roast reaches 165 degrees. Why 165 degrees? Because this is about the time when the meat hits “the stall”. The stall happens when the internal temp of the meat stops rising due to the evaporation of liquid from the meat’s surface. This is similar to when our bodies sweat from getting too hot.
To help combat the stall referenced in the previous section, wrapping will help expedite the cooking process of the meat. Coincidentally, this is when we place the smoked chuck roast in the pan and start to braise. Make sure to get the right size of pan that will fit the roast. I recommend a 9″x11″ pan or something similar.
To braise chuck roast, pour 1/2 cup of beef broth in pan, along with 2 teaspoons Worcestershire sauce, 2 tsp of minced garlic, and 1/2 cup of sliced onion. Place chuck roast in pan and then wrap the top with foil. Place back on grill and cook until internal temp of meat reaches 205 degrees. Remove from grill, unwrap the top and let cool for 20-30 minutes before shredding. Doing this will let the smoked chuck roast finish cooking internally and build up its juices inside for optimal flavor.
The shredded chuck roast can be eaten as is (which is awesome). It’s also really good with sandwiches, sliders, and tacos.
Roasted Garlic Mashed Potatoes
Roasted Brussels Sprouts w/Bacon
Looking for an alternative way to cook a chuck roast? This smoked chuck roast recipe will be your new BBQ go-to!
Nutrition information isn’t always accurate.
New to making empanadas? Don’t be intimidated, caramel apple empanadas are simple to make! Follow these easy instructions for some tasty pockets of heaven you and your company will enjoy! These are similar to the Taco Bell empanadas you are familiar with. What are empanadas?…
Looking to make a next level dish? Look no further than this smoked tri tip sandwich recipe! People often ask me what my favorite cut of beef is. While there are many contenders, such as brisket, ribeye cap, and New York strip, I have to…
Philly cheesesteak dip is a tasty twist to the classic sandwich! Only takes 30 minutes on the grill or in the oven (but smoke flavor off the grill is preferred). Let’s start by addressing what goes into a Philly cheesesteak sandwich.
This topic is a debate that folks get passionate about. People I know from the Philadelphia area say a “real Philly cheesesteak” consists of shaved ribeye, grilled onion, and provolone cheese. Some from the area prefer Cheez Whiz. While green bell peppers are a popular item to put in this sandwich, those from the home of the original Philly argue that they don’t belong and some are quite passionate about this.
In order to stay true to the original Philly cheesesteak sandwich, this dip recipe doesn’t have green bell peppers. However, feel free to add them if you wish.
Making this cheese dip is quite simple. First things first, preheat the grill to 375 degrees over indirect heat using hickory wood. While the grill is warming up, get a large skillet heated up to medium heat on a stovetop (or another grill).
Next, dice up a yellow onion and cook in skillet with two tablespoons of butter. After a couple of minutes of cooking the onion, add in three cloves of minced garlic, or 1 1/2 teaspoons. Then right after that, add in the shaved ribeye steak. Season ingredients in skillet with salt and pepper or your favorite beef rub. Cook ingredients until beef is browned.
While those ingredients are cooking together, grab either a 10″ or 12″ cast iron skillet. Place a cubed up, 8 oz. brick of cream cheese in the skillet, as well as a cup of sour cream. Next comes the provolone cheese. It’s easiest to find this in slices, so grab 12 oz. worth (about 12 slices) and place in two stacks of six and dice up with your trusty knife. Place in the skillet.
From the other skillet, dish the grilled onion, garlic, and beef into the cast iron with the cheeses and sour cream. Mix ingredients and put on grill for 30 minutes, stirring once during the cook. Remove, top with a teaspoon of chopped parsley, and serve!
This Philly cheesesteak dipping sauce can absolutely be made in the oven! Making this on the grill with hickory smoke is preferred to get another element of flavor. However, if you don’t have access to a grill then the oven will be just fine.
Since this Philly Cheesesteak dip is adapted from the sandwich itself, bread is ideal for dipping. However, I loved how this tasted with tortilla chips the best! Other foods to dip are pretzels, Naan bread, and vegetables such as carrots and green bell peppers.
Smoked Queso Dip – Similar to Rotel dip, but next level!
Mexican Street Corn Dip (Elote Dip)
Smoked Prosciutto-Wrapped Brie – Oozy, cheesy goodness for your charcuterie board!
Smoked Chex Mix – Savory treat you can’t keep your hands out of!
Philly cheesesteak dip is a tasty twist to the classic sandwich! Only takes 30 minutes on the grill or in the oven.
Nutrition information isn’t always accurate.
Smoked beef ribs are basically brisket on a stick! This BBQ delicacy is easy to make and only takes a few ingredients. What Type of Beef Ribs Should I Buy? When at the butcher shop (or department), you will see different kinds of beef ribs…
Smoked prosciutto wrapped Brie is the perfect appetizer for all types of gatherings, from formal to casual. Only three ingredients and 30 minutes on the grill! How to Make Smoked Prosciutto Wrapped Brie This smoked appetizer recipe is so simple you could jump to the…
This smoked queso dip recipe is the ultimate party dip your chips can’t stay away from! Easy to follow instructions for the best dip you’ll ever make!
This smoked queso dip recipe consists of eight ingredients and only takes an hour to make. For this dip, you will need the following:
To begin, preheat grill to 250 degrees over indirect heat with hickory wood. This can be done on a pellet grill, offset, charcoal, or even a gas grill. Now brown one pound of ground sausage in a skillet and apply the seasoning during this time.
In a 9×11″ foil pan, add a 32 oz. block of Velveeta cheese, cooked ground sausage, and an 8 oz. block of cream cheese. Next, add two cans of Rotel diced tomatoes and green chiles. Make sure to drain the juice from the cans prior. Put in one diced tomato and 1/2 of a diced green bell pepper. Finally, add three cloves of minced garlic. If using a jar of minced garlic, that would be 3 teaspoons.
With all the ingredients in the foil pan, take out to the grill and let smoke for one hour. Stir once or twice during the process to blend ingredients together. Remove from grill and serve immediately.
This Velveeta queso dip recipe already has a little bit of spice to it, thanks to the Rotel. Wanna kick it up a notch? Substitute the 1/2 green bell pepper for a couple of jalapenos. Another substitution would be either hot pork sausage or chorizo in place of the regular pork sausage.
You can still achieve an addicting cheese dip flavor with some healthier substitutions. Use Neufchatel cheese in place of cream cheese? What is Neufchatel cheese? It’s basically cream cheese with 1/3 less fat. It sits right next to the blocks of cream cheese at the grocery store and pretty much tastes the same.
Another substitution that will make this dip less fatty and have less cholesterol is to use ground turkey instead of pork. To be honest, very few will be able to taste the difference (especially since you will season it).
Rotel dip is typically a three-ingredient dip, consisting of Rotel, Velveeta, and ground beef. Also known as Velveeta Rotel dip, or sausage dip, it’s also made in a skillet. This smoked queso dip recipe differs as there are more ingredients, uses ground pork sausage (instead of beef), and gets a unique smoke flavor from the grill. Both are good, but I think one is better. Can you guess which one?
When stored properly in an airtight container, this Velveeta queso dip will be good for up to three days. Make sure to warm back up in the microwave for at least 30 seconds.
While tortilla chips are ideal for dipping into the smoked queso dip, you can also dip pretzels, bagel chips, Naan bread, and vegetables. This versatile dip also is great for topping tacos and putting in burritos as well.
If you’re looking for another easy Mexican dip, try queso fundido! It also makes for a great topping to other Mexican foods, including taco salad!
Bacon Wrapped Jalapeno Poppers
Smoked queso dip is the ultimate party dip your chips can’t stay away from! Easy to follow instructions for the best dip you’ll ever make!
Nutrition information isn’t always accurate.
Taking the traditional holiday snack mix to the next level, this Smoked Chex Mix recipe adds more of what you want! This recipe is easy to follow and only takes one hour of cooking (or should we say, smoking) time. Watch the Video! What Goes…
