Garlic Parmesan Wings

These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
Garlic Parmesan WingsI cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

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.

Garlic Parmesan Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Ranch seasoning (or use a 1 ounce packet)
  • Fresh parsley, chopped, for garnish
For the sauce
  • 1/2 cup unsalted butter
  • 4 teaspoons garlic powder
  • 6 tablespoons freshly grated Parmesan cheese, divided
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the Ranch seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 3 hours before cooking.
  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. When done, place wings in a large bowl and add sauce. Toss to coat.
  7. Serve hot sprinkled with remaining cheese and garnished with the parsley.
For the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the garlic powder and 4 tablespoons of the cheese.
  3. Heat until the garlic has dissolved and the cheese and melted.

Texas Crutch Smoked Brisket

Some folk aren’t fans of the ‘Texas crutch’ method of cooking brisket (in this case, a brisket flat). Some folks do the crutch with butcher paper. Some crutch with foil. This here is how I smoke my brisket using the Texas crutch. The end result is packed with flavor, tender and juicy. I slice it thin then pile it on buns for sandwiches or just eat it right off the plate. And yes, a good amount of it disappears while I’m slicing it.
Texas Crutch Smoked BrisketI do not sauce my brisket before slicing it, but you can if you like. Wait until it’s almost done to sauce it and don’t use too much sauce. You don’t want to hide the fantastic brisket flavor. The rub really adds fantastic flavor to the meat and you don’t want to miss out on that!

Texas Crutch Smoked Brisket
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Brisket
  • 1 4-5 pound brisket flat
For the rub
  • 2 tablespoons beef base
  • 2 tablespoons garlic salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chile powder
  • 1 tablespoon Turbinado sugar
  • 1 tablespoon smoked paprika
Texas Crutch sauce
  • 2 tablespoons Turbinado sugar
  • 2 tablespoons chopped shallots
  • 2 tablespoons apple juice
Instructions
  1. Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
  2. Combine the rub ingredients and rub all over the brisket.
  3. Transfer to a resealable container or wrap in foil and refrigerate overnight.
  4. Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel's whiskey barrel chunks.
  5. Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  6. Remove the brisket and place it onto a large piece of foil.
  7. Combine the crutch sauce ingredients and pour over the brisket.
  8. Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  9. Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
  10. Remove from the smoker and let rest 30 minutes before slicing against the grain.

Rotisserie-Style Chicken on the Char-Broil Big Easy

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!
Rotisserie-Style Chicken on the Char-Broil Big EasyThe rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Char-Broil Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store.

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

Rotisserie-Style Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 whole chicken, rinsed, patted dry (I used a 6 pound chicken)
For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)
  • 3/4 cup Kosher salt
  • 1/4 cup paprika
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/4 cup Italian seasoning
  • 1/4 cup brown sugar (Note: The sugar will caramelize and make your chicken darker in color and may char on thinner parts of the chicken, such as the wings. Omit the sugar if you are concerned about the chicken being too dark. You can always add it in for applications where you're not cooking under such high heat as you are within a Big Easy.)
  • 2 tablespoons dried thyme
  • 2 tablespoons dry mustard
  • 2 tablespoons cayenne pepper
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Fire up your Big Easy.
  2. Spray the Big Easy basket with non-stick spray.
  3. Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don't be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don't mind darker skin.
  4. Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
  5. Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!

Cola Milkshake

Coke in a milkshake??? That’s what I was thinking. But then I saw the light. This cola milkshake was fantastic. Easy, of course. The soda adds a malt-like flavor, which I didn’t expect. I guarantee that this milkshake disappeared a lot quicker than it took to make.
Cola MilkshakeI used decaf diet Coke. You don’t want a strong-flavored soda that would overwhelm the ice cream flavors. Regular Coke would work perfectly as well. This cola milkshake is somewhat reminiscent of a float, but with all the flavors in a creamy shake.

Cola Milkshake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 1 pint
 
Serves 2
Ingredients
  • 4 scoops (1 1/3 cups) vanilla ice cream
  • 2 scoops (2/3 cup) chocolate ice cream
  • 1/2 cup Coke, cold (I used Diet decaf Coke)
  • 1/4 cup whole milk
Instructions
  1. Place all ingredients into a blender and process until somewhat smooth but still a little chunky.

 

Black Pepper Wings

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade.
Black Pepper WingsYou don’t want to be shy with the black pepper on these wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.

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.

Black Pepper Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 family pack (3-4 pounds) chicken wings, flats and drumettes (tips saved for making broth)
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 2 tablespoons (more or less) coarsely ground black pepper, plus a little more
  • Stubb's Black Pepper Anytime Sauce
Instructions
  1. Place wings in a resealable bag or container.
  2. Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
  3. 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.
  4. When wings are done, sprinkle with a bit more pepper.
  5. Serve with Stubb's Black Pepper Anytime sauce, for dipping.

Grilled Bell Pepper Pizza

Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!
Grilled Bell Pepper PizzaGrilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!

You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Grilled Bell Pepper Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bell peppers (various colors)
  • Olive oil
  • Pizza sauce
  • Your favorite toppings (black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc)
  • Shredded mozzarella cheese
Instructions
  1. Fire up your grill for direct cooking over medium-high heat.
  2. Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
  3. Remove any seeds.
  4. Brush the outsides of the peppers with the oil.
  5. Add your favorite toppings up to the top of the pepper 'bowls'.
  6. Add cheese and place onto the grill.
  7. Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Fiery Teriyaki 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 fiery Teriyaki ground beef jerky combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.

Fiery Teriyaki 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 Fiery Teriyaki 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.

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.
Roasted Garlic Salad DressingThis roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.

Roasted Garlic Salad Dressing
Author: 
Recipe type: Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 8 cloves garlic, roasted, and peeled (I roasted my garlic in the oven or in the slow cooker)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
Instructions
  1. Place all ingredients except for the olive oil into a blender and process until smooth.
  2. Keep the blender running while slowly adding the oil. Process until smooth and incorporated.