Welcome to What You Cooked This Weekend.
Most of us don't have the time in the week to indulge in our passion, but come the weekend we dust of our trust smokers and cook up a storm.
Every week I round up some of the best dish's from the weekend and provide recipes where possible.
Don't forget to comment below with you best recipes, tips and ideas.
Mac & Cheese Pizza
Jim Olson from Marion, IA made these delicious looking Mac & Cheese pizza's in his GMG oven.
Want to try this yourself:
Ingredients
- 1 box of shells and cheese cheese sauce is in the package
- 3 slices American Cheese
- 1/4 cup milk
- 1 premade pizza crust
- 1/4 cup olive oil
- 1/2 cup shredded cheese
Instructions
- Start by making the macaroni and cheese according to the package. (Or make homemade mac n' cheese, if preferred)
- Add 3 slices of American cheese and 1/4 cup of milk to make a little more cheese sauce. Stir over low heat until melted.
- Brush pizza crust with olive oil.
- Top with macaroni and cheese.
- Sprinkle with shredded cheese.
- Bake at 450 degrees for 7-10 minutes.
First Brisket
Elias Jenkins cooked his first brisket this weekend.. and I must say it turned out pretty good. He's got a decent bark going on and those smoke rings look mmmmmmmmmm!!
Want to try this yourself:
Brisket:
- 1 (12-14 LB) WHOLE PACKER BRISKET
- 1-1/2 cup Beef broth
Rub:
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 2 tbsp Paprika
- 2 tsp Chili Powder
- 1/3 cup Jacobsen Salt or Kosher salt
- 1/3 cup Black Pepper, coarsely ground
Instructions:
- Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours).
- When brisket reaches internal temperature of 160 degrees F, remove from grill. Double wrap meat in aluminum foil and add the beef broth
to the foil packet. - Return brisket to grill and cook until it reaches an internal temperature of 204 degrees F (about 3 hours more).
- Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.
- Cut against the grain and serve. Enjoy
Looking to upgrade your smoking game? Check out our Best Pellet Smoker and Grills article where we run through our top picks.
Smoked Teriyaki chicken and smoked Teriyaki pineapple
Dana Nichols from Sedgwick, KS cooked these beautiful looking chicken thighs and pineapple.
"Smoked at 225 for only about 45 minutes, then seen on the radar a good storm was rolling in, so cranked up to 475 to cook quicker and 500 for last 15 minutes or so until done."
Want to try these yourself:
Ingredients
- 1.3 kilogram (3 pound) chicken
Sauce:
- 50 ml (1/4 cup) soy sauce
- 25 ml (2 tablespoons) sherry (I used cooking sherry)
- 50 ml (1/4 cup) vegetable oil
- 25 ml (2 tablespoons) brown sugar
- 3 ml (1/2 teaspoon) ground ginger
- 50 ml (1/4 cup) pineapple juice
Rub:
- 25 ml (2 tablespoons) brown sugar
- 5 ml (1 teaspoon) paprika
- 5 ml (1 teaspoon) ground ginger
- 3 ml (1/2 teaspoon) salt
Instructions
- Cut out the backbone of the chicken with poultry shears.
- Remove the breast bone with a knife and poultry shears.
- Turn the chicken over and will lie flat. This is called spatchcocking.
- Mix all sauce ingredients and heat until sugar dissolves.
- Optional: inject some of the sauce into each drumstick, thigh and breast.
- Mix the rub ingredients together in a bowl.
- Spread rub over both sides of the chicken.
- Put the chicken in the fridge, uncovered, for 2 hours.
- Brush both sides of the chicken with sauce.
- Put the chicken in a smoker heated to 350 F to 375 F.
- Every 15 minutes, brush the chicken with sauce and turn.
- Continue until chicken skin is crispy and the internal temperature of the breast is 165 F.
- Cover the chicken with foil and let sit for 10 minutes.
- Cut the chicken into pieces (wings, thighs, drumsticks and breasts - I cut the breasts in two).
1/2 pound buffalo burger
Jerry Uhling cooked these fantastic looking Buffalo burgers with all the trimmings - it's making me hungry just looking at them!
"1/2 pound buffalo burger, pepper jack cheese, tomatoes, lettuce, dill pickles and covered in bacon...BOOM...BOOM"
Rons Espresso Joe Rubbed Tenderloin
Mike Ventre threw some tenderloin on the grill this weekend and topped it off with a Raspberry Chipotle glaze - and I must say they look stunning! Well done Mike!
Well we hope this has inspired you a little to try something a little different. If you are anything like me then you literally can't wait to get out on the grill right now!
While you are why don't you check out the rest of the site - and if there is a specific topic you want us to cover then please let us know in the comments below.
