Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.
Stuffed Deli SandwichThe stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat.

Stuffed Deli Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 loaf Italian bread
  • 3 cups thinly sliced or shredded green cabbage
  • 1/2 cup Thousand Island salad dressing, divided
  • 4 ounces sliced Swiss cheese
  • 4 ounces sliced rare roast beef
  • 4 ounces sliced turkey breast
  • 4 ounces sliced pastrami
  • 2 large dill pickles, sliced
Instructions
  1. Cut 1" off the top of the bread creating a lid.
  2. Hollow out the loaf, removing all of the bread except for 1/2".
  3. Combine the cabbage and 1/4 cup of the dressing.
  4. Spread the remaining dressing on the inside of the bread loaf and the lid.
  5. Layer inside of loaf with the cheese and meats.
  6. Spoon in the cabbage mixture and top with pickles.
  7. Add the lid and wrap the loaf tightly in foil.
  8. Refrigerate for 12 hours before slicing and serving.

 

Slow Cooker Party Shrimp

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try cooking the shrimp in a slow cooker. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.

Slow Cooker Party ShrimpYou can cook the shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea.

I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. I think the taste of Gulf shrimp that have been living in the wilds cannot be beat.

Slow Cooker Party Shrimp
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 envelope crab boil spices (or use 2 tablespoons of Old Bay per pound of shrimp)
  • 1 (12 ounce) can beer
  • 1 tablespoon Kosher salt
  • 4 pounds large shrimp, frozen
Instructions
  1. Place all ingredients into a slow cooker.
  2. Add enough water to cover the shrimp.
  3. Cook on high for 2 hours or until the shrimp are pink and done.
  4. Serve hot, warm or cold with cocktail sauce.

Blackjack Hot Dogs

I’m always in the mood for a great hot dog. They make for a great quick lunch. And even though I do occasionally make my dogs ‘traditional’, with just mustard, I really like to jazz them up a bit. Like these still-easy-to-make but fantastic blackjack hot dogs. First, you can’t go wrong with sauteed onion on a dog. It’s the perfect pairing. To offset a bit of that onion sweetness throw in some pepperjack cheese and the crunch of fresh tomato. Finally, top it all off with a kicked up mustard.
Blackjack Hot Dogs I used my favorite mustard, Zatarain’s Creole mustard, which has tremendous flavor. It is a little spicy, but not overwhelmingly so. I keep several squeeze bottles on hand at all times (it lasts darned near forever in the pantry).

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Blackjack Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Note: The original recipe called for Creole mayonnaise. If you have it, use it. I substituted Creole mustard.
Ingredients
  • 2 all-beef hot dogs
  • 2 tablespoons Cajun seasoning, divided (I used our homemade version)
  • 2 hot dog buns
  • 1 tablespoon olive oil
  • 1 small sweet onion, sliced
  • 2 slices pepperjack cheese
  • 1 plum tomato, chopped
  • Creole mustard
Instructions
  1. Note: I made these dogs using a griddle on my grill. You can also make them in a skillet (preferably cast iron) on the stove top.
  2. Preheat a griddle on the grill or a skillet over high heat.
  3. Sprinkle one tablespoon of the Cajun seasoning out on plate. Roll the hot dogs in the seasoning, coating well. Transfer to the griddle or skillet and cook on all sides until nicely darkened. Remove.
  4. Toast buns as desired.
  5. Toss the onion with the olive oil and remaining Cajun seasoning. Add to griddle or skillet and saute until tender, stirring often. Remove.
  6. Top each bun with a slice of cheese. Add a hot dog, half of the onions and half of the tomatoes. Top with mustard and serve.

Copycat Boston Market Tuscan Herb Chicken on the Char-Broil Big Easy

This copycat Boston Market Tuscan Herb chicken is exactly why I bought my Char-Broil Big Easy: crazy good chicken. Sure, I cook a lot of things on my Big Easy (well, Big Easys actually, since I have 3), but it cooks poultry like you’ve never had. Perfect every time and easy as you can possibly get. These split chicken breasts were packed with herb flavor, and had the most insanely crunchy tasty skin you’ve ever had. And oh so moist meat. This may be the best chicken I’ve ever made.

Copycat Boston Market Tuscan Herb Chicken on the Char-B roil Big EasyYou can use skin-less chicken breasts if you prefer, just rub the herb mixture over the meat. The original recipe was for a whole chicken, which you could also do, but make sure you check the meat temperatures in several places before removing the full bird from the cooker. I prefer split chicken breasts for the simplicity of cooking and carving.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Copycat Boston Market Tuscan Herb Chicken on the Char-B roil Big Easy
Author: 
Prep time: 
Cook time: 
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Serves: 4 servings
 
You'll need the Char-Broil Big Easy Bunk Bed Basket if you want to cook more than 2 split chicken breasts at a time.
Ingredients
  • 4 skin-on split chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, crushed
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 teaspoons coarsely ground black pepper
Instructions
  1. Fire up your Big Easy. Spray the basket with non-stick spray.
  2. Using your fingers, carefully separate the skin from the chicken meat, creating a pocket between the skin and breast.
  3. Combine the oil and the basil, oregano, rosemary and garlic.
  4. Rub the mixture between the skin and meat. Be generous with it.
  5. Salt and pepper the outsides of the breasts.
  6. Place into the Big Easy cooker and cook until the breast meat reaches 165 F. Depending on conditions and the size of the chicken breasts, plan on 10-15 minutes per pound.
  7. Remove and devour.

Smokey Chipotle Dry Wings

The smokey heat of chipotle is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where smokey chipotle was the star, but there’s also hints of onion and garlic.

Smoky Chipotle Dry Wings I served these smokey chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Smokey Chipotle Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add 2 tablespoons of the smokey chipotle rub and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl. Add remaining rub and toss gently to coat.
  7. Serve with your favorite dipping sauce.

Jersey City Hot Dog

I love a good hot dog. Easy to make, fun to eat. Stuff has to fall off while you’re eating it. That’s the sign of a great hot dog (actually, it’s the sign of good food, period).

This hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Jersey City Hot DogI used some of my homemade applewood-smoked maple bacon on these Jersey City dogs. Wow, what a great combination of flavors. Don’t skimp on the bacon. Life’s too short for tasteless cheap bacon. I didn’t go wimpy on the BBQ sauce. Nope, I used my favorite Bayou BBQ Cajun sauce from Frog Bone. It’s a nice thin sauce with great spice and kick.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Jersey City Hot Dog
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Spicy BBQ Sauce (I used Frog Bone Bayou BBQ Cajun Sauce)
  • Shredded extra sharp cheddar cheese
  • White onion, chopped
  • Cooked bacon, crumbled or chopped
Instructions
  1. Cook or grill your dogs as desired.
  2. Warm buns.
  3. Add dogs to buns and top with BBQ sauce and cheese. Place under broiler just long enough to melt the cheese.
  4. Add the onion and bacon and serve.

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.
Barbecue Green BeansI may add a small pinch of red pepper flake to these beans next time. Not too much, but I love a little heat with my sweet.

Barbecue Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 cans unsalted cut green beans, drained
  • 6 slices thin-cut smoked bacon, chopped
  • 1/4 cup sweet onion, diced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
Instructions
  1. Preheat oven to 350 F.
  2. Open green bean cans, drain, and add to a 9" x 9" casserole dish.
  3. Heat a large skillet over medium-high heat.
  4. Add the bacon and cook until starting to crisp, stirring often.
  5. Add the onion and cook until the bacon is crisped and the onion starts to soften.
  6. Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  7. Pour bacon mixture over the beans and stir to combine.
  8. Place in oven and bake for 20 minutes.

 

Cajun Hot Dogs

Do this next time you cook up some hot dogs: Take a dog and roll it in Cajun seasoning before cooking it on the grill. That’s it. The result? A totally great tasty twist on a regular ole hot dog.

Cajun Hot DogsThese Cajun hot dogs combine great kick with cool pico de gallo. Each bite is fantastic. And the chile mayonnaise? Use it on hamburgers too or to spice up ho-hum sandwiches.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Cajun Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Cajun seasoning
  • Hot dog buns
  • Mayonnaise
  • Mild chile powder (or use hot and really get spicy)
  • Jalapeno Jack cheese, shredded
  • Pico de Gallo
Instructions
  1. Sprinkle a bit of Cajun seasoning out on plate. Roll the dogs around in the spices to coat lightly then place on a hot grill and cook until done as desired.
  2. Warm the hot dog buns.
  3. To make the chile mayonnaise, combine mayonnaise (a tablespoon per hot dog will do) with chile powder as desired. Slather onto hot dog buns.
  4. Add cooked hot dogs and top with cheese and pico. Serve.