Ingredients Ground beefTeriyaki-style rubBurger bunsMayoShredded lettuceOptional: pineapple slice or pickled onions Instructions Form loose balls of beef.Smash on a hot flat top or cast iron.Season with the rub right after smashing.Cook, flip, add cheese if you want.Build with mayo + lettuce + optional pineapple.
Ingredients Pork tenderloin (or pork loin), cubedRed + green peppersRed onionOilTeriyaki-style rub Instructions Cube pork into bite-sized chunks.Toss with a bit of oil + heavy coating of rub.Skewer with peppers and onion.Grill at 375° until pork hits ~140–145 internal.Let rest 5 minutes. Optional move Brush with a little honey + water mix at the end for a glossy finish.
Ingredients Fresh pineapple ringsOil or melted butterTeriyaki-style rub Instructions Lightly brush pineapple with oil or butter. Sprinkle rub lightly (don’t overdo it). Grill on medium heat until caramelized. Flip once, get nice grill marks. Optional finish Drizzle honeyOr serve with vanilla ice cream
Smoked Island Chicken Quarters Serves 4 Ingredients 4 chicken leg quarters2 to 3 tablespoons Kind of a Jerk1 tablespoon olive oilJuice of 1/2 lime Instructions Pat chicken dry. Drizzle with olive oil and lime juice. Coat generously with Kind of a Jerk. Let sit 30 to 60 minutes. Preheat smoker to 275°F. Cook until internal temperature reaches 180°F to 185°F in the thigh, about 75 to 90 minutes. Increase heat to 400°F for the final 5 to 10 minutes to tighten the skin. Rest 5 minutes before serving.
Grilled Jerk Shrimp Skewers Serves 4 Ingredients 1.5 lbs large shrimp, peeled and deveined1.5 tablespoons Kind of a Jerk1 tablespoon olive oilJuice of 1/2 lime Instructions Toss shrimp with olive oil, lime juice, and seasoning. Let sit 20 to 30 minutes. Preheat grill to 400°F. Skewer shrimp and cook 2 to 3 minutes per side until opaque and firm. Serve with coconut rice, grilled pineapple, or fresh slaw.
Smoked Caribbean Rice and Peas Serves 6 Ingredients 1 tablespoon olive oil1/2 yellow onion, diced1 teaspoon Kind of a Jerk1 cup long-grain white rice, rinsed1 cup canned coconut milk1 cup water1 cup canned red kidney beans, drained and rinsed2 green onions, sliced1/2 teaspoon dried thyme1/2 teaspoon salt Instructions Preheat smoker to 300°F. In a grill-safe pan, heat olive oil. Add onion and cook 2 to 3 minutes until softened. Stir in Kind of a Jerk and thyme. Toast for 30 seconds. Add rice, coconut milk, water, kidney beans, and salt. Stir. Cover tightly with foil. Cook on smoker for 30 to 40 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with fork, and stir in green onions. Creamy, lightly spiced, and the perfect balance to the jerk heat.
Serves 2 To 4 Ingredients 2 thick-cut steaks (ribeye, striploin, or sirloin)1 to 1½ tbsp All-Purpose SPG2 tbsp butter Instructions Preheat smoker to 225°F. Season steaks generously on all sides with All-Purpose SPG. Smoke until internal temperature reaches 115 to 120°F. Remove steaks and preheat grill or cast iron to high heat. Add butter to the hot surface and immediately place steaks in the pan or on the grill. Sear 60 to 90 seconds per side, spooning or brushing the melted butter over the steaks as they cook. Remove from heat and rest 5 to 10 minutes before slicing.
Serves 4 Ingredients 4 chicken leg quarters1 tbsp oil1½ tbsp All-Purpose SPG Instructions Preheat smoker to 275°F. Lightly oil chicken and season evenly with SPG. Place skin-side up on the smoker. Smoke for 90 to 120 minutes, until internal temp reaches 175°F in the thigh. Optional finish Finish at higher heat for 5 to 10 minutes to tighten the skin. Rest 5 minutes before serving.
Serves 4 Ingredients 2 lb baby potatoes2 tbsp oil1 to 1½ tbsp All-Purpose SPG Instructions Boil potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain and let steam dry for 5 minutes. Preheat oven or grill to 425°F. Place potatoes on a lined tray and gently smash. Drizzle with oil and season evenly with SPG. Roast for 35 to 45 minutes, flipping once, until golden and crispy. Optional finish Butter, sour cream, or a squeeze of lemon.
Chili Out Smoked Chili Cheese Dogs Perfect for leftovers Ingredients Leftover Chili Out Smoked ChiliBeef hot dogsHot dog bunsShredded cheddar or marble cheeseButter Method Preheat smoker to 250°F. Place hot dogs directly on the smoker grates and smoke 30–40 minutes until plump. Warm leftover chili in a foil pan on the smoker. Butter buns and toast cut-side down on the grill. Assemble: bun, hot dog, warm chili, shredded cheese. Return assembled dogs to the smoker for 10–15 minutes until cheese melts. Optional toppings: diced onion, jalapeños, mustard. Chili Out Smoked Chili Cheese Dip Creamy • Mild • Crowd-Friendly Ingredients 2 cups leftover Chili Out Smoked Chili 8 oz cream cheese, cubed ½ cup sour cream 1½ cups shredded cheddar or Tex-Mex cheese 1 tsp Chili Out Seasoning Smoker Setup 250°F Indirect heat Method Add chili, cream cheese, sour cream, and Chili Out to a cast iron pan. Smoke uncovered for 30–45 minutes, stirring every 15 minutes. Stir in shredded cheese. Return to smoker for 10–15 minutes until melted, smooth, and bubbly. Serve hot with tortilla chips or bread.
