Christmas Time RO Smoked Charcuterie Platter

Ingredients

RO Smoked Pretzels

  • 24 oz. Pretzels Twists
  • 1 Stick salted butter (Melted)
  • 1 TBL JDQ Spicy BBQ Rub
  • 2 TBL JDQ Sweet BBQ Rub
  • 1 TBL Chicken Fried Texas Rib Grind

Smoked Bacon Wrapped Oreos

  • 20 Oreos
  • 1lb of bacon
  • 1-2 tbsp JDQ Sweet BBQ Rub

Sweet Spicy Candied Bacon Recipe

  • 3 cups mixed nuts
    (I usually double this because the bigger containers of nuts are right at 6 cups)
  • BBQ Rub Ingredients:
  • 1 tablespoon smoked sugar OR brown sugar
  • 1 tablespoon smoked paprika
  • 1.5 tablespoons smoked sea salt
  • 1 tablespoon smoked coarsely ground black pepper
  • ½ tablespoon ground coriander
  • ½ tablespoon chipotle powder
  • 1 teaspoon brown sugar

Glazed Kielbasa Bites

  • 2 lbs. kielbasa sliced into 1/2 inch pieces
  • 14 oz can pineapple slices in juice, quartered
  • 3 T teriyaki sauce
  • 1 T sweet chili sauce
  • 1 T honey
  • 1 T pineapple juice from can

Fuel & Equipment

Directions

RO Smoked Pretzels

1. Preheat your smoker to 250 degrees.
2. Melt butter, add seasonings.  Put pretzels in a full pan, pour melted butter and seasonings over pretzels stir to coat.
3. Place the pan into the preheated smoker for one hour, stirring every 20 minutes.

Smoked Bacon Wrapped Oreos

1. Set your smoker at 225.
2. Wrap a slice of ½ slice of bacon around each Oreo cookie. As you wrap it around the cookie – no need to hold it together – you’re not flipping the cookies – it will stay folded on top.
3. Sprinkle with JDQ Sweet BBQ Rub.
4. Place bacon-wrapped Oreos on a rack placed on a cookie sheet.
5. Smoke on the Traeger for 45 minutes and your bacon-wrapped delights are ready!!

Sweet Spicy Candied Bacon Recipe

1. In a medium bowl, pour all ingredients, except the bacon, together and mix well with a fork.
2. Take a package of bacon, cut the strips in half, and place them on a foil lined cookie sheet.
3. Spread the sugar mixture over all the pieces of bacon, making sure to cover every spot. If you have enough, turn the bacon over and coat the other side as well.
4. Bake at 350F for 20 minutes, turn after 10 minutes. The bacon should be crispy but not burnt. You might need to bake for a few minutes longer. I suggest doing this in 2 minute intervals because the sugar will start to burn very quickly if left in too long.
5. Let cool for a little bit and serve in a pretty glass…or just eat right from the plate!

Sweet and Spicy BBQ Smoked Nuts

1. Soak nuts in water for 10 minutes, then remove and lightly pat dry (getting the nuts wet helps the smoke adhere to their surface).
2. Combine the rub ingredients in a large bowl.
3. Toss the nuts in the rub so that all the nuts are covered in seasoning.
4. Place the nuts on foil line cookie sheet, large enough so the nuts are in a single layer and smoke for 45 minutes at 250 degrees for an hour until the nuts have begun to lightly brown. Stir occasionally.

Glazed Kielbasa Bites

1. Set smoker to 425 degrees.
2. Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
3. In a small bowl combine the remaining ingredients.
4. Line a cookie sheet with tin foil.
5. Place kielbasa bites onto the baking sheet.
6. Brush glaze over tops and sides of bites.
7. Put on smoker for 15 to 20 min (keeping an eye on them).

Cold Smoked Cheese (On the tree)

This is the only recipe that needs to be made far in advance. You can buy smoked cheese in the store but I try to always have some in rotation in the fall/winter months for holiday entertaining!

1. Your Grill. I use my grill simply as a vessel to smoke in. I don’t turn it on. It’s also best if it’s not over 60 degrees outside when you do this, you don’t want to melt your cheese.

2. Light the tube smoker. Light the tube or two if you want it to be really smokey or if you’re using a large smoker. Make sure the flame is extinguished, and the smoke is rolling before you place the cheese on the grill.

3. Smoke the cheese. Arrange the cheese on a wire rack on top of a cookie sheet. Make sure they aren’t touching on the sides and there is airflow around each piece of cheese. Close the lid and smoke the cheese for about 1 hour for a lighter smoke flavor or 2 hours for a bolder smoke flavor.

4. Wrap and refrigerate. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Put it in the fridge for 24-48 hours. (I would put it in a Ziploc bag or your entire fridge is going to smell smokey.)

5. Seal tightly. Remove the cheese from the paper and vacuum seal it. If you do not have a vacuum seal, place the cheese in a zip-top bag and remove all the air before sealing tightly.

6. Refrigerate and rest. Once the cheese is sealed, place it back in the fridge for 2 weeks to allow the smoke to distribute through the cheese and mellow.

7. Enjoy. After that 2 week resting period, you’re ready to open up that cheese and enjoy it however you please!

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