Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.
Poor Man's Burnt EndsYou do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

You can also just smoke a chuck roast as you would any other large piece of meat, such as a pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

Poor Man's Burnt Ends
Recipe type: Main
Cuisine: American
Prep time: 
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Total time: 
 
Ingredients
  • 3 pound chuck roast
  • Your favorite BBQ rub
  • Your favorite BBQ sauce
Instructions
  1. FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
  2. Season the chuck on all sides with the rub and place onto the smoker.
  3. Smoke until the internal temperature reaches 185 F.
  4. Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
  5. Remove the chuck roast from the foil and transfer to a cutting board.
  6. Cut into 3/4" cubes and place into a disposable aluminum pan.
  7. Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  8. Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
  9. Devour.

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone. Every bite is crazy good. Tons of cheese. Fresh avocado. Crunchy red onion, Briny black olives. Sharp green onions. And a great twist: grilled lime squeezed on top for a fresh citrus hit. We loved these dogs.

Loaded Mexican Hot DogsI served these loaded Mexican hot dogs with a side of some just-as-crazy-good bean dip and some warmed tortilla chips. It was the perfect dinner basket!

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

Loaded Mexican Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
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Serves: 6 servings
 
Ingredients
  • 6 1/4 pound all-beef hot dogs
  • 1 lime, cut into 6 wedges
  • 6 hot dog buns
  • 1/3 cup queso fresco, shredded
  • 1/3 cup taco cheese, shredded
  • 1/3 cup Mexican cheese, shredded
  • Handful black olives, chopped or sliced
  • 1/4 cup red onion, diced
  • 1 large ripe avocado, chopped
  • 3 green onions, chopped
Instructions
  1. Fire up your grill and cook the hot dogs. Place the lime wedges on the grill and get them lightly charred.
  2. oast the buns as desired.
  3. Place dogs in buns.
  4. Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
  5. Add remaining ingredients. Serve with lime wedges for squeezing over the dogs.

Gold Fever Chicken Wings

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. Anita absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.
Gold Fever Chicken WingsI just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

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.

Gold Fever Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 4 pounds chicken wings, separated
  • 2 tablespoons your favorite wing rub (I used our Fire-Eater rub)
  • 1 tablespoon vegetable oil
For the Gold Fever sauce
  • 1/2 cup honey mustard
  • 1/4 cup Frank's RedHot sauce
  • 3 tablespoons unsalted butter
  • 1 pinch salt
  • 1 pinch ground white pepper
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add wing 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 and drizzle with Gold Fever sauce.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.
For the sauce
  1. Place all ingredients in a saucepan over medium heat. Cook until the butter melts, stirring occasionally.

Smoked Olives

I had my smoker fired up the other day, making a nice batch of smoked pork chops. I noticed a little extra room on the top rack. I try to always use up every inch of space when I’m smoking, so I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoky olives.
Smoked OlivesThese smoked olives has just a small kick to them thanks to the red pepper flakes. You don’t worry about them being too hot for you even if you aren’t as big a fan of spicy as we are.

Smoked Olives
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 3 cups whole green olives, drained
  • 2 cloves garlic, minced
  • Dried red pepper flake, to taste (optional)
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Fire up your smoker for smoking 225 - 275 F. Use a mellow wood such as apple.
  2. Place the olives in a shallow aluminum pan.
  3. Combine the garlic, pepper flake, and oil and pour over the olives.
  4. Smoke for 45 minutes.
  5. Remove and let cool before serving.

Corn-on-the-Cob on the Char-Broil Big Easy

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare corn is to roast it in your Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!

Corn-on-the-Cob on the Char-Broil Big EasyI cut my cobs in half and then put them into the cooker standing on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?

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

Corn-on-the-Cob from the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll want to use a Bunk Bed basket to double the capacity of your Big Easy.
Ingredients
  • Corn on the cub, husks removed, cut in half if desired
  • Kosher salt and freshly ground pepper or your favorite seasoning (I used my Fire-Eater seasoning)
  • 1 slice of bacon per cob half (optional), plus some toothpicks
Instructions
  1. Fire up your Big Easy.
  2. Season the corn.
  3. If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
  4. Place the corn into the Big Easy basket. I found it easiest to stand them on end.
  5. Lower the basket into the cooker and cook 25-30 minutes or until the corn is done and starting to brown on the bottom and the bacon is done (if using).
  6. Remove and devour!

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet habanero ground beef jerky has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. It’s definitely not candy-like. More like grown-up candy.

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Sweet Habanero Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Big Kahuna Dogs

From the moment i ran across this great idea for a hot dog on the menu at Duke’s Gourmet Hot Dogs I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too, just enough to give you that great hammy (not smoked) flavor, but for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce.
Big Kahuna DogsI didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chucks, and those would’ve found their way between the grill grates with my luck. If you have pineapple slices just toss them on the grill for a few minutes on each side then chop them into bite-sized pieces.

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

Big Kahuna Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Pineapple slices
  • Canadian bacon, sliced
  • Spicy BBQ sauce
Instructions
  1. Fire up your grill and cook the hot dogs and warm the buns.
  2. Toss the pineapple slices onto the grill and grill a few minutes on each side. Remove and chop into bite-sized pieces.
  3. Assemble dogs by first lining the toasted buns with a few slices of Canadian bacon.
  4. Add the hot dog. Top with the pineapple and plenty of spicy BBQ sauce.
  5. Serve with plenty of paper towels.

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not much sweetness.
Sriracha BBQ SauceI used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.

Sriracha BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon of Sriracha Sauce / Rooster Sauce
  • 1 fresh red chile pepper, finely chopped
  • 1/4 cup dark brown sugar
  • 1 teaspoon fennel seed, crushed
  • 1 cup ketchup
  • 2 tablespoons dark soy sauce
  • salt and pepper to taste
Instructions
  1. Heat the oil in a saucepan over medium heat.
  2. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  3. Mix in ketchup and soy sauce.
  4. Bring to a boil.
  5. Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.