Category: Appetizers

Appetizers

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Pellet Smoked Cream Cheese

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Pellet Smoked Cream Cheese

If you’re looking to elevate your appetizer game, our Pellet Smoked Cream Cheese recipe is a must-try. This simple yet incredibly flavorful dish takes your favorite cream cheese and transforms it into a smoky, savory delight that will have your guests coming back for more.

We start with two 8-ounce blocks of Philadelphia cream cheese, taken straight from the refrigerator for ease of handling. Each block is carefully scored on top with a crosshatch pattern, allowing the seasonings to fully penetrate and creating an eye-catching presentation. For seasoning, one block gets a generous coating of everything bagel seasoning, bringing in a burst of sesame, poppy seeds, and garlic, while the other is dusted with Tony Chachere’s Creole seasoning, infusing it with a spicy, savory kick that’s full of Southern charm.

Once seasoned, the cream cheese blocks are placed in the smoker, where they’ll absorb the delicate, sweet flavors of apple and pecan wood. Over the course of two hours at 225°F, the cream cheese slowly softens and takes on a rich, smoky flavor, while the seasonings form a slightly crispy crust on the outside.

The result is a creamy, indulgent spread with a perfect balance of smokiness and bold seasoning, ready to be paired with crackers, fresh veggies, or even spread on a warm baguette. Whether you’re hosting a gathering or simply want a unique snack to enjoy at home, this Pellet Smoked Cream Cheese is sure to be a hit.

Ingredients

  • 2 8oz block cream cheese
  • 2 tbs everything bagel seasoning
  • 2 tbs Tony Chachere’s creole seasoning

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Directions

Remove the two blocks of cream cheese from the refrigerator and place them on a cutting board. Using a sharp knife, lightly slice a crosshatch pattern on the top surface of each cream cheese block. This allows the seasonings to penetrate and creates an attractive presentation.


Generously season one block of cream cheese with everything bagel seasoning, ensuring all sides are well-coated. Generously season the other block with Tony Chachere’s Creole seasoning, again covering all sides evenly.


Place a sheet of butcher paper on top of a cooling rack. The butcher paper will prevent the cream cheese from sticking, while the cooling rack allows smoke to circulate around the entire block, including the bottom. Position the cooling rack with the cream cheese blocks on top of a cookie sheet to catch any drippings and make it easier to transfer in and out of the smoker.


Preheat your pellet smoker to 225°F. Use a combination of apple and pecan wood pellets for a mild, sweet smoke flavor.


Place the cookie sheet with the cooling rack and cream cheese blocks into the smoker. Ensure there’s space around the cheese blocks so smoke can circulate evenly. Smoke the cream cheese for 2 hours at 225°F. During this time, the cheese will soften and absorb the smoky flavors, while the seasoning forms a flavorful crust.


After 2 hours, carefully remove the cookie sheet from the smoker. Let the cream cheese cool slightly before serving. The smoked cream cheese should be soft, spreadable, and infused with rich, smoky flavors.

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Pellet Smoked Wagyu Beef Cheese Balls

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Pellet Smoked Wagyu Beef Cheese Balls

Get ready to indulge in a culinary delight with our Pellet Smoked Wagyu Beef Cheese Balls, a savory treat that combines the luxurious richness of Wagyu beef with the creamy, melty goodness of cheddar cheese. This recipe takes a simple concept—meat and cheese—and transforms it into a gourmet experience that’s perfect for any occasion.

The foundation of this recipe is premium ground Wagyu beef, known for its exceptional marbling and rich flavor. Seasoned simply with salt, pepper, and garlic, the beef is elevated to new heights, allowing its natural flavors to shine through. Each portion of this seasoned Wagyu beef is carefully wrapped around a square of sharp cheddar cheese, forming a tantalizing meatball with a cheesy surprise at its core.

But the magic truly happens when these Wagyu beef cheese balls meet the pellet smoker. Slowly smoked for two hours, they absorb the gentle, smoky essence of the hickory pellets, enhancing the beef’s natural richness and adding a layer of complexity to the flavor profile. The low-and-slow smoking process ensures that the meatballs remain juicy and tender, while the cheddar cheese inside melts to gooey perfection.

Whether you’re hosting a party, enjoying a family dinner, or simply craving a decadent snack, our Pellet Smoked Wagyu Beef Cheese Balls are sure to impress. They embody the perfect balance of high-quality ingredients and meticulous preparation, delivering a dish that’s both luxurious and comforting.

Ingredients

  • 1 pound ground wagyu beef
  • 4 oz (half of 8 oz block) cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • ¼ tsp onion powder
  • ½ tsp Worcestershire sauce

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Directions

In a medium sized mixing bowl, combine the ground beef and seasonings together.


Use a knife and slice the 8 oz cheese block in half creating two 4 oz blocks. Slice one of the halves into thirds, then slice each third strip into three equal squares giving you nine equal sized cubes.


Place some meat mixture in your hand and use enough to cover the palm of your hand. If you are Shaquille O’Neal or have rather large hands, use half or your best judgement. Place one of the cheese squares in the center of the meat, then wrap the meat around the cheese cube and then roll it around using both hands forming a meatball. Repeat this step for the remaining meat and cheese to produce 9 total cheese meatballs. You can now store these meatballs in the refrigerator overnight or cook them right away.


To cook, preheat your pellet smoker at 190 F using a mesquite, cherry, and oak pellet blend. Pellet blends work best for this recipe because you don’t want to overpower the meat with too strong of a smoke flavor.


If you have a cooling rack, place the meatballs on the rack then place this on the smoker and cook for 1 1/2 – 2 hours. Some cheese may run out but there will be plenty left in the meatball. After cooking, allow them to cool for at least 5 minutes as the cheese will be too hot to eat.

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Pellet Smoked Snack Mix

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Fire Grilled Salsa

Get ready to elevate your snacking game with our irresistible Pellet-Smoked Snack Mix, a medley of crunchy goodness infused with smoky flavor and bold seasoning. This addictive snack is perfect for gatherings, game nights, or anytime you’re craving a satisfying munch.

Imagine a tantalizing blend of Cheez-Its, pretzel sticks, Bugles, rice Chex, wheat Chex, and mixed nuts, all coming together to create a symphony of textures and tastes. But what sets this snack mix apart is the flavor sauce—a concoction of melted butter, Worcestershire sauce, soy sauce, Frank’s hot sauce, honey, brown sugar, Lawry’s seasoned salt, garlic powder, and onion powder.

As you cook this flavor-packed sauce over medium heat, the kitchen will be filled with the enticing aroma of savory spices and sweet honey, creating an anticipation that’s almost as satisfying as the snack itself. Once the sauce is perfectly blended, it’s poured over the mix of crunchy ingredients, coating each piece with a luscious layer of flavor.

But the real magic happens when the snack mix hits the pellet smoker, where it’s bathed in the gentle embrace of hickory smoke at 250°F for one hour. As the smoke infuses every nook and cranny of the mix, the flavors meld together, creating a snack that’s not just crunchy and savory, but also irresistibly smoky.

Whether you’re enjoying it as a midday pick-me-up or serving it as an appetizer at your next gathering, our Pellet-Smoked Snack Mix is sure to be a hit. So fire up the pellet smoker, grab a handful of this addictive snack, and get ready to indulge in a flavor-packed experience that’s sure to leave you craving more.

Ingredients

  • 2 cups cheez its
  • 2 cups pretzel sticks
  • 2 cups Bugles
  • 2 cups rice chex
  • 2 cups wheat chex
  • 1 cup mixed nuts
  • 1 stick unsalted butter
  • 2 tablespoons worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon frank’s hot sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

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Directions

First combine all the sauce ingredients into a saucepan and set it on the burner on medium. When the butter melts down stir the sauce together and turn the burner on low. Keep the saucepan on low until you are ready to use it otherwise the sugar will solidify.


Next, in a large mixing bowl or foil lasagna pan, combine the dry ingredients together.


Next slowly pour some of the sauce over the dry mix. Use a heat glove and stir around the mixture by hand. Continue these steps until all the sauce is incorporated into the dry ingredients.


Spread the snack mix over 2 foil lined cookie sheets. Place the cookie sheets on a pellet smoker burning hickory pellets at 250 F.


After 1 hour taste a sample and determine if you are happy with the smoke flavor. If you are, remove the cookie sheets and allow the snack mix to cool down for a few minutes. Otherwise, rotate the cookie sheets around on the smoker and continue to smoke for up to 1 more hour.

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Fire Grilled Salsa

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Fire Grilled Salsa

Prepare to ignite your taste buds with a burst of smoky flavor and vibrant freshness with our Fire Grilled Salsa. This recipe is a celebration of bold, charred ingredients combined with zesty spices and aromatic herbs, resulting in a salsa that’s as fiery as it is flavorful.

Imagine ripe tomatoes, jalapeños, poblanos, and serranos, kissed by flames as they grill over an open fire, infusing each ingredient with a tantalizing smokiness that elevates their natural sweetness and heat. This fiery foundation sets the stage for a salsa that’s anything but ordinary.

But the magic doesn’t stop there. As the charred vegetables mingle with garlic cloves, red onion, and fresh cilantro, their flavors deepen and intensify, creating a symphony of taste and texture that dances on the palate. With each bite, you’ll experience the perfect balance of smoky, spicy, and savory notes that will leave you craving more.

To enhance the richness of the salsa, a squeeze of fresh lime juice adds a zesty brightness, while a dash of cumin, salt, chili powder, and black pepper brings depth and complexity to every spoonful. The result is a salsa that’s bold, dynamic, and utterly addictive.

Whether you’re hosting a backyard barbecue, a festive gathering, or simply craving a taste of summer, our Fire-Grilled Salsa is sure to be a hit. So fire up the grill, gather your ingredients, and get ready to experience the irresistible allure of smoky, spicy salsa that’s unlike anything you’ve ever tasted.

Ingredients

  • 6 vine ripe tomato
  • 2 poblano pepper
  • 4 jalapeno pepper
  • 1 serrano pepper
  • 1 red onion
  • 4 garlic cloves
  • 1/2 lime juiced
  • 1/4 cup cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

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Directions

First, quarter the tomatoes and slice off any white center and brown core bits from the top. Place the tomato quarters on a cooling rack for easy portability to and from the grill. If you don’t have a cooling rack, you can place them directly on well cleaned and oiled grill grates.


Next, peel and quarter a red onion and add this to a second cooling rack. Add the peppers and garlic with the paper still on to the second cooling rack.


Next preheat your grill and leave the burners on medium for a gas grill. For charcoal, use a chimney starter, then spread the coals out to provide heat under the area of the veggies.


Grill the veggies with the lid open for roughly 5 – 10 minutes then carefully check for char color on the bottom side. When you start to see a darkening carefully flip to the other side and repeat. Some veggies will cook faster than the others.


After roughly 20 – 30 minutes all veggies should have a decent but not overwhelming char on all sides. The peppers should have dark blistering skin. Place the peppers into plastic sandwich bags to steam the skin for easy removal. Remove the remaining veggies and set aside.


Next place the tomatoes and red onion into the food processor. Peel the garlic cloves and add them to the food processor. After 10 minutes of steaming, remove the stems from the peppers then use the knife blade to scrape off the charred skins from the peppers. Remove the seeds from the poblanos and the other peppers. If you like heat, keep the seeds in the jalapeños and serrano peppers. Add the peppers to the food processor.


Pick roughly 1/4 cup of cilantro leaves and add this to the food processor. Add the lime juice, salt, pepper, cumin, and chili powder to the food processor.


Pulse the food processor a few times, then turn it on for about 1 minute allowing the contents to grind to a partially chunky consistency or to your desired consistency. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

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