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Directions:
- Lay a baking sheet down to create a safe working surface.
- Arrange a cedar plank onto the sheet.
- Place ½ cup Jack Daniel’s Whiskey Barrel Smoking Chips onto the center of the plank.
- Using a long lighter, carefully ignite the wood chips until just smoking.
- Meanwhile, place ice cubes in a glass to chill and moisten.
- When chips are smoking, discard the ice, but do not wipe out the glass.
- Flip the glass over top of the chips, pressing to create a seal.
- Allow the glass to fill with smoke, about 15 seconds.
- Flip the glass over, allowing the smoke to escape and mix in your favorite bourbon, whiskey or make an old-fashioned.
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
