Smoked Cream Cheese

Ingredients

• 8 oz cream cheese one standard block
• 2 tablespoon BBQ dry rub use your favorite, or see the recipe below
• olive oil
• spray oil

BBQ Dry Rub (makes ½ cup):

• ¼ cup dark brown sugar
• 2 tablespoon kosher salt do NOT sub table salt 1-1, see notes
• 1 tablespoon garlic powder
• ½ tablespoon black pepper
• ½ tablespoon onion powder
• ½ tablespoon smoked paprika or regular paprika
• ½ tablespoon chili powder add more for extra spice

Instructions

1. Preheat your smoker to 200 F

(Or any temp between 180 F and 250 F if you have a different desired temp for something else you're smoking. The cream cheese is fine to smoke at any temp in that range.)

2. Mix together your dry rub if you're making it now.
3. Line a small baking sheet with foil and grease the foil with spray oil. Drizzle the block of cream cheese with a little olive oil, fully coating the outer surface.
4. Then, dust with the dry rub, covering all sides of the block.
5. Place the coated block on the prepared baking sheet. Use a sharp knife to score the top of the block with a cross-hatch pattern, as pictured.
6. Smoke for 1 to 2 hours (I usually do 2 for more smokiness and the best texture, but you can pull it out after an hour if desired). Serve with a cheese knife and crackers (as a spread) or with plain kettle chips (as a dip).

Smoked Street Corn Dip

Ingredients

• 4 14 ounce cans corn drained
• 1 4 ounce can green chiles
• 1 8 ounce block cream cheese
• 1 cup sour cream
• 1 cup mayo
• 3 cups shredded cheese of choice (I used Mexican blend)
• 2 1/2 tablespoons chili powder (plus more to sprinkle over top)
• 1 1/2 tablespoons Tajin seasoning
• 2 teaspoons garlic powder
• kosher salt, pepper, hot sauce of choice
• 1 bunch cilantro chopped
• tortilla chips or Fritos Scoops for dipping

Instructions

1. Put the corn, green chiles, cream cheese, sour cream, mayo, 2 cups of the shredded cheese, chili powder, Tajin, garlic powder, kosher salt, pepper, and a few dashes hot sauce in a 9x13 casserole dish or foil pan. No need to stir.
2. Set your smoker or pellet grill to 225 degrees. Place the casserole dish or foil pan on the grill grate for 2 to 2 1/2 hours, stirring a few times.
3. Stir in most of the cilantro. Top with the remaining cup of shredded cheese and leave the dip on the smoker until melted. Sprinkle more chili powder and the remaining cilantro, serve with chips for dipping.

Pulled pork

Inject ½ Bottle of Cajun Butter Injectable Marinade per butt

Rub

3 lbs brown sugar

¼ cup salt

¼ cup course ground black pepper

Garlic powder to taste.

Mix Rub ingredients together and coat butt well.

Once butt is placed on smoker, put a healthy dose of rub right on top of butt.

Smoke at low heat and heavy smoke for 4 hrs.

Remove from smoker and wrap in heavy foil ( I use food wrap and foil)

Place back on Smoker for 3-4 hrs at 350-400 degrees.

My favorite way to really get them to tender up is to take a YETI style cooler, fill it with boiling water. This will do two things, sterilize the inside and preheat the inside of it. Just before you pull the butts off, empty the hot water out and put your butts in there and hold them overnight. They will stay extremely hot for 10- 12 hours. I save the liquid that cooks out and once I pull the pork I add some of the juice back to the meat to keep it moist!

Unwrap the butts, remove the bone and using a set of tongs or a even the side of a big butcher knife pull the pork, place in steam table pan with some of the juice and use sterno fuel to keep warm. If the tops starts to dry out, stir the dry back in to the juice.

Serve as sandwiches, tacos, burritos or even by itself!

Recipe for spicy Chicken Gravy (2-pound chicken)

1. Cut 1 big onion into small square pieces, about 5x5 mm pieces.

2. Take 50 ml olive oil in pan, heat it for a minute on high.

3. Put the onion pieces into the oil pan and stir till onion turns light brown.

4. Pour half spoon turmeric powder in the mix and stir.

5. Now add 2 pounds of chicken and stir.

6. Add 1 cup water and boil the mix till the chicken turns tender. Add more water if needed.

7. Once the chicken is tender turn off the flame. Now go to second step of making the gravy.

8. Make a mix of:

a) Grated coconut. (4 Oz)

b) Coriander leaves (1 bunch)

c) Ginger Garlic paste (2 spoons)

d) Cumin seeds (half spoon)

e) cinnamon sticks (2 medium ground)

f) cloves. (6-8)

g) Sesame seeds (2 spoons)

9. Grind this mix in a grinder, add little water and make a homogenous creamy paste.

10. Take another small pan, add 50 ml olive oil, heat it for a minute and add the gravy mix to it. Stir continuously.

11. Now add red chili powder and salt as per your choice.

12. Cover this pan with lid and heat for a minute.

13. Pour this gravy mix into the chicken pan and cover with lid and let it boil for 10-15 minutes. Add more water if you would like the gravy to be thinner.

14. Shut of the flame and transfer to aluminum tray. Garnish with chopped coriander leaves.

5/2/24, 12:00 PM Kansas City BBQ Sauce - Hey Grill, Hey

https://heygrillhey.com/wprm_print/3479 1/1

Kansas City BBQ Sauce

Kansas City BBQ sauce is the perfect balance of sweet and tangy. It's rich from

the molasses, bright from the acidic tomatoes and vinegar, and has just the

right amount of heat from the chili powder. It's a classic, ketchup-based BBQ

sauce that is a must-have for chicken, ribs, and more!



 

14 oz can crushed tomatoes

1 cup ketchup

¾ cup brown sugar

½ cup apple cider vinegar

½ cup molasses

1 Tablespoon smoked paprika

1 Tablespoon salt

2 teaspoons ground black pepper

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon red pepper flakes

½ teaspoon ground mustard

1. Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil over medium

heat, then reduce the heat to low to simmer.

2. Simmer for 20 minutes. Remove the pan from the heat and allow to cool completely before

transferring to an air tight container.

3. This sauce can be used immediately, but I recommend refrigerating overnight for the best flavor.

This sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container.