Wood-Smoked Chili and Cheesecake from the Heart

February 20, 2025

Consuming smoked food has the power to beckon us back to a simpler time. A time when meals were cooked over fire. Time and money weren’t the most important resources that one could have; comradery, food, and shared experiences were the fuels that fired our hearts. These foods come from a place of warmth, heart, and wood-fired flavour. A truly soul-nourishing Chili that warms your stomach and your spirit, and a cheesecake that draws you one step closer to Nirvana. We present to you recipes for Wood-Smoke Chili and Cheesecake, from the heart.

Wood-Smoked Chili, from the Heart (serves 20):

INGREDIENTS:

2 x 4 lb. Pork Roasts (Blade Roast, or Shoulder)
3 Cans (796mL) of Diced Tomatoes
3 Cans (398mL) of Kidney Beans, drained and rinsed
1 750g Bag of Frozen Corn
2 Onions, chopped
900mL of Vegetable Broth
~20 Bell Peppers, cored while still maintaining integrity
Killer Bunny BBQ Bunny Butt Rub
~6 Tbsp. Plowboys Yardbird Rub

INSTRUCTIONS:

Start by rubbing the 2 pork roasts with the Killer Bunny Butt Rub, apply liberally.
The day before preparing the chili, place the Pork Roasts into the smoker at a temperature of 225°F and smoke them until they reach an internal temperature of 160°F (~4-5 hours). For best results use a leave-in thermometer and set a temperature warning!
Wrap the Pork Roasts in Butcher paper and return to the smoker until they reach internal temperature of 200°F (~2-3 hours). From here, remove from the smoker, wrap in foil and let set to rest in a cooler with towels, blanket or other meat resting device. Rest for 3 hours.
After rest, pull the pork apart using meat shredding tools or forks if you do not have any. Place in the refrigerator until ready to prepare the chili.
When preparing the chili, fry the onions till they become translucent. In a very large pan (ie. Turkey roasting pan) mix the pulled pork, diced tomatoes, kidney beans, vegetable broth and corn and mix very well. Transfer this mixture into several Cast Iron pots, or Dutch ovens. Bring to a boil and then simmer for 40-50 minutes, stirring occasionally. Add Plowboys Yardbird rub to taste (approximately 6 Tbsp.), you want it savoury, but not overpowering.
Pour cooked chili into cored-out peppers on a pan, and bake for 10 minutes at 350°F to allow the peppers to soften up. Garnish with shredded cheese and/or parsley and serve.

Cheesecake from the Heart

This recipe came from Susie at Hey Grill Hey! This is an absolute must! It was so silky smooth and luscious that it took me back in time and belittled every cheesecake that I’ve ever consumed.

https://heygrillhey.com/smoked-cheesecake/

INGREDIENTS:

1 ½ pounds cream cheese at room temperature
16 ounces sour cream at room temperature
1 cup granulated sugar
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 teaspoons of all-purpose flour
3 eggs

Graham Cracker Crust

2 cups crushed graham crackers
½ cup butter melted
¼ cup granulated sugar
¼ teaspoon salt

INSTRUCTIONS:

Preheat your smoker to 350 degrees F. This recipe is best tackled with a grill that can maintain fairly consistent, indirect heat. Not too much smoke will flavor the cheesecake, but I like to choose light woods like apple, cherry, maple, or pecan for desserts like cheesecake.
Crush the graham crackers to a pretty fine crumb, either with a food processor or place them in a zip-top gallon bag and crush them using a rolling pin. In a large bowl, combine the graham cracker crumbs and sugar then slowly pour in the butter, mixing well to evenly distribute. Line your 9-inch springform pan with parchment paper. To cut it perfectly to size, place your pan on top of the parchment sheet and trace then cut. Using the back of a small measuring cup, evenly press the graham mixture across the bottom of a 9-inch springform pan. The crust should be about 1/4 inch thick and rise up the sides of the pan almost to the top, at least 3 inches high. Place the pan on the grill grates, close the lid, and bake for 10 minutes. Remove the crust and set aside to cool slightly.
Reduce the heat on the grill to 325 degrees F and prepare the cheesecake batter. In a mixer, using the paddle attachment, cream together the room-temperature cream cheese, sour cream, sugar, vanilla, and salt. Continue beating until there are no lumps in the batter at all. Add the eggs to the batter one at a time, waiting for the previous egg to incorporate before adding the next. Then, add the flour. Once the batter is completely smooth, pour the batter into the prebaked crust.
Lay down two vertical pieces of foil then place two additional pieces of foil horizontally across the center of the vertical pieces. Put the cheesecake in the center of the foil and wrap the ends of the foil pieces tightly around the pan. The idea is to keep water out, so you want to make it seamless.
Put a casserole dish or roasting pan on the grill to use as a water bath, place the cheesecake in the center, and then add enough boiling water to come halfway up your springform pan- DO NOT SKIP!! This is how you create the perfect texture and keep the top of the cheesecake from cracking.
Close the lid on the grill and bake for 50 minutes, the cheesecake should have a SLIGHT jiggle, but be set in the center. If it is not, add 5 minutes at a time until done. You're looking for a target temperature of 145 degrees F.
Remove the cheesecake from the grill and let it cool on the counter for 40 minutes, then chill in the fridge for at least 4 hours, but ideally overnight.

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I served this with Maritime Madness Fire Candy Raspberry Habanero and/or a Raspberry Puree:

1 bag (400g) of Frozen Raspberries
¼ cup White sugar

Put frozen raspberries in a saucepan and heat over medium heat, stirring regularly. When fully thawed, puree in a blender or food processor. When fully pureed, add back to the saucepan, mix in the sugar, place over medium heat, and bring to a light boil, mixing constantly.

Let chill in the fridge till cool.