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Smoked Tri-Tip Nachos

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Smoked Tri-Tip Nachos

Author Mark & Fey
Print Pin
Keyword Beef, Nachos, Ninja, tri-tip

Ingredients

  • 1 2 pound tri-tip beef roast, trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ bag 6 ounces restaurant style tortilla chips
  • 2 cups Oaxaca cheese shredded
  • ½ cup Cotija cheese crumbled
  • 2 jalapeños thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce optional for serving
  • lime wedges optional for serving

Instructions

  • Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.
  • While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
  • Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).
  • When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.
  • Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.
  • Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
play video

Grilled Hawaiian Shrimp

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Grilled Hawaiian Shrimp

Author Mark & Fey
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Keyword Ninja, Seafood, Shrimp, Skewers
Cook Time 50 minutes
Servings 8

Ingredients

  • 1 can 14 ounces full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks cut in 1-inch pieces
  • 15 skewers

Instructions

  • Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
  • Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
  • While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.
  • After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.
  • When cooking is complete, server skewers warm.
play video

Waffled Monte Cristo Sliders

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Waffled Monte Cristo Sliders

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.
play video

Smoked French Toast Casserole

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Smoked French Toast Casserole With Maple Bourbon Syrup

Author Mark & Fey
Print Pin
Course Breakfast, casserole
Keyword casserole, Ninja, Smoke This Series

Ingredients

For the casserole

  • 12 large eggs
  • 2 cups heavy cream divided
  • Kosher salt for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar for serving
  • Flaky salt for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Instructions

  • Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.
  • Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.
  • Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.
  • Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
play video

Breakfast Chorizo Tacos

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.
play video

Rosemary Prime Rib Roast

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Comments:

what happened? I tried following the directions except my smoke setting starts at 250. I checked the temp after 4 hours the center was already at 156. My $75 prime rib is ruined

Posted by Judy Boncel | 1 year ago Reply

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Rosemary Prime Rib Roast With Smoked Sweet Potatoes

Author Mark & Fey
Print Pin
Keyword Beef, holiday, Ninja

Ingredients

  • 1 10 pound Prime Rib Roast
  • Kosher salt for seasoning
  • 2 springs fresh rosemary
  • 3 large sweet potatoes
  • Olive oil for coating

Instructions

  • Twenty-four hours before you plan to smoke the roast, season the roast all over with salt.  For our rosemary salt we combine 1/2 cup kosher salt with two springs worth of fresh rosemary leaves and pulse in the Ninja TWISTi High-Speed Blender DUO. If your butcher removed the bones for you, season the entire roast and the ribs with salt before tying the ribs back against the roast. If your butcher tied the ribs to your roast, do your best to get the salt down in between these two hunks of meat. Set the roast on a rack set inside a rimmed baking sheet and refrigerate for at least 24 hours.   Remove the roast from the fridge for about 1 hour and 59 minutes before you plan to cook it. 
  • Heat your smoker for low heat — 225°F, we used our Ninja Woodfire Outdoor Grill. While the grill heats, coat the sweet potatoes with olive oil and sprinkle with kosher salt. 
  • Set the roast in the smoker and cook to 120 ° F. for rare, this will take about 5 to 51/2 hours for a 10 pound roast. When it hits temperature, remove the roast from the smoker and crank the heat to high. During the last 90 minutes of smoking, add the sweet potatoes and cook until tender. 
  • When the grill has heated back up, return the roast to get a nice sear and hits temperature. Aim for 130°F for rare, 135°F for medium rare, 140°F for medium. 
  • Rest the roast off the grill for at least 15 minutes before slicing and serving with the sweet potatoes. 
play video

Sonoran Hot Dog

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Sonoran Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.
play video

Pork Collar Hot Dish

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Pork Collar Hot Dish

Author Mark & Fey
Print Pin
Keyword casserole, Ninja, Pork, Pork collar, Spiceology
Cook Time 40 minutes
Servings 1

Ingredients

  • 2 cups pulled pork collar or leftover pulled pork
  • 1 8-ounce cream of chicken condensed soup
  • 1/4 cup finely diced onion
  • 2 cups shredded Monterey jack cheese plus more for topping
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2 cups frozen tater tots
  • Olive oil
  • 2 teaspoons Salt Pepper + Sour Cream our spice blend from Spiceology
  • Fresh chopped chives optional for garnishing

Instructions

  • Heat your grill or smoker to 375 degrees F. We’re using our Ninja Woodfire Outdoor for making this a super easy weeknight meal.
  • In a medium mixing bowl, combing the pork, soup, onions cheese, salt, pepper, and stir to combine. Pour into a 8×8 baking dish.
  • In a small bowl, coat the tater tots with a little olive oil and the Salt Pepper + Sour Cream seasoning. Line the top of the casserole with the tots and cover with more cheese.
  • Cook for 35 to 40 minutes or until the tots are crispy and the filling is heated through. Top with chives and serve hot.
play video

Bacon Pork Chops

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Bacon Pork Chops

Author Mark & Fey
Print Pin
Keyword Breakfast, Ninja, Pork, Pork chops, Spiceology
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 2 thick-cut bone-in pork chops, at least 1 1/2 inches thick
  • Maple Chili Juicy Bird Brine Blend
  • 4 slices Texas toast
  • 4 tablespoons softened butter
  • 4 large eggs
  • Olive oil
  • Kosher salt for seasoning

Instructions

  • At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.  Bacon Pork Chops 2 (TK) bone-in pork chops Maple Chili Juicy Bird Brine Blend 4 slices Texas toast 4 tablespoons softened butter 4 large eggs Olive oil Kosher salt, for seasoning At least 24 hours before cooking, season the pork chops all over with https://spiceology.com/products/grill-dads-juicy-bird-maple-chile-brine/ Print Recipe Back To Recipes Save To Pinterest
  • When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.
  • Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.
  • Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.
  • Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.
play video

Breakfast Hotdogs

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Breakfast Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

Video