Peach BBQ Sauce Version 2.0

I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy!

5 from 1 reviews
Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 peaches, peeled, pitted, chopped
  • 3/4 cup peach nectar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chipotle salsa (or use 1 teaspoon of adobo sauce from canned chipotles)
  • 1/4 teaspoon liquid smoke
  • Hot sauce, to taste (optional)
Instructions
  1. Place all ingredients in a saucepan over medium-high heat.
  2. Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  3. Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? In darned near everything I make. Bacon? Ditto also in darned near everything I make. Add the three into a potato salad and you’ve got the perfect storm of flavor goodness. I could sit down with the entire bowl of this jalapeno pimento cheese potato salad and just go to town on it in one sitting. Gone. All done.
There’s no way I can think of to improve on this salad. I thought well, maybe some more jalapeno. Nope, doesn’t need it. It has just the right amount of kick. I thought well, maybe some more pimentos. Nope, doesn’t need that either. Just make it as is and enjoy it. Jalapeno pimento cheese potato salad is a thingy of beauty and flavor.

5 from 1 reviews
Jalapeno Pimento Cheese Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 pounds Russet potatoes, peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos, seeded, minced
  • 1 (4 ounce) jar pimentos drained, chopped
  • 4 green onions, chopped
  • 8 slices cooked bacon, crumbled
  • Kosher salt and freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil until just tender. Drain and let cool.
  3. Combine the remaining ingredients in a large bowl.
  4. Carefully fold in the potatoes.
  5. Refrigerate for 1 hour before serving.

Smoked Peppercorns

Smoked peppercorns is something I’ve been wanting to make for quite some time. I was waiting until I used up the last of the bottle of smoked peppercorns I picked up at Jungle Jim’s outside of Cincinnati. The end result was definitely a lot better than and a lot cheaper than store-bought. This being my first time making smoked peppercorns I also learned a lot along the way. I kept some of the smoked peppercorns whole for grinding or cooking later, and some I ground fine for this week’s dishes.
The first thing I needed for smoked peppercorns was some sort of rack to place them on when I put them on the smoker. Someone suggested using a grease splash screen. I found one at WalMart, twisted the handle up, and bam! The perfect tool for smoking peppercorns! I also think this screen will work well when I give smoked salt a try soon!

How long you should smoke the peppercorns is up to you. Obviously the longer you smoke them the stronger the smoke flavor. You can go for quite some time, just make sure you keep the temperature around 90 F. You want a cold smoke for the peppercorns, similar to what you’d do for smoking cheese.

5 from 1 reviews
Smoked Peppercorns
Author: 
Cook time: 
Total time: 
 
Ingredients
  • Peppercorns
Instructions
  1. Set up your smoker for cold smoking, 80-90 F. I used 4 lit charcoal briquettes and a large piece of hickory wood. Keep some unlit charcoal on hand for when the charcoal starts to burn out, you may need to add more depending on how long you smoke the peppercorns. You can add unlit charcoal, just make sure you do it soon enough that it gets time to get well-lit from the already-burning coals.
  2. Add the peppercorns to a food-safe screen and place onto the smoker.
  3. Smoke at least 4 hours depending on how much smoke you want. You may want to remove a few peppercorns and grind them to taste for smokiness.
  4. Remove and let cool before storing or grinding.
  5. Store in an air-right container.

Daddy’s BBQ Chicken on the Char-Broil Big Easy

I’m not one to rename other folk’s recipes, so when I came across Daddy’s BBQ chicken I couldn’t call it something else even though it’s not my daddy’s BBQ chicken. If it was though, I’d say “Dad, that’s amazingly great chicken!”. Like any other poultry made on the Char-Broil Big Easy it’s tender, juicy and of course, there’s crispy crazy yummy skin. The marinade is the perfect combination of Worcestershire sauce and steak sauce with just a hint of citrus.
I would make Daddy’s BBQ chicken on my Big Easy again. And again. People might look at it first and expect a fairly simple chicken but that’s not what they’ll get. Packed with flavor it’s a nice change from your standard roasted chicken or chicken that has been covered in a traditional BBQ sauce.

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

5 from 1 reviews
Daddy's BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Depending on the side of your chicken breasts you might need a Bunk Bed basket to fit all of the chicken into your Big Easy.
Ingredients
  • 4 split bone-in chicken breasts, skin removed if desired
  • 2 lemons, juiced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup A-1 steak sauce
  • 1/2 stick unsalted butter, melted
  • Kosher salt and freshly ground black pepper
Instructions
  1. Place the chicken into a large resealable bag or container.
  2. Whisk together the lemon juice, Worcestershire, steak sauce and butter.
  3. Pour the marinade over the chicken.
  4. Cover and refrigerate for 2-4 hours, turning the chicken every 30 minutes.
  5. When ready to cook, fire up your Big Easy.
  6. Remove the chicken from the marinade and shake off any excess.
  7. Season the chicken liberally with salt and pepper and transfer to the Big Easy basket.
  8. Cook until the chicken measures 165 F as measured in several places, generally 20 minutes per pound.
  9. Let rest for 10 minutes before serving.

Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers.
I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.

If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.

5 from 1 reviews
Spiralized Potato Salad with Green Goddess Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 medium sweet potatoes, peeled
  • 1 medium russet potato, peeled
  • 2 tablespoons water
  • Dash of Kosher salt
  • Green Goddess Dressing (make your own or just buy Kraft's Green Goddess)
  • Green onion and parsley, chopped, for garnish
Instructions
  1. Spiralize the potatoes and transfer to a microwave-safe bowl.
  2. Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  3. Remove the bowl and let cool.
  4. Add in the dressing and toss to coat.
  5. Serve garnished with green onion and parsley.

Fire-Eater Burger Sauce

I love just putting the ‘usual’ condiments on my burgers. My favorite is mayonnaise, which is odd since I definitely did not grow up a mayo fan. Sometimes though, I need a little kick to my burger and since I absolutely love Fire-Eater seasoning, I knew it would find its way into this nice creamy, but a bit spicy, Fire-Eater burger sauce.
Fire-Eater Burger SauceIf you don’t have Sriracha on hand (???), then you can certainly substitute your favorite hot sauce, from the mild to the wild. Oh, and yes, this sauce is also fantastic on sandwiches or wraps. And now that I ponder it more, I bet it would be great on grilled chicken wings. I’m gonna try that next!

Also check out my version of Nancy’s Special Burger Sauce, copycat Smashburger Sauce, or another one of my seriously spicy favorites, 18000 Island sauce.

Fire-Eater Burger Sauce
Author: 
Recipe type: Burger Sauce
Cuisine: American
Serves: 4 servings
 
Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon chili paste (Sambal Oelek)
  • 2 tablespoons Fire Eater seasoning
  • 3/4 teaspoon Sriracha
Instructions
  1. Whisk together all ingredients until smooth.

Grilled Buffalo Mac-and-Cheese

I’m almost too giddy to even write this post. Every time I look at the picture of grilled buffalo mac-and-cheese I flash back to the first time (of many) that I made it. Oooey gooey creaminess with a slight char, drizzled with a spicy homemade Buffalo wing sauce. Make no mistake about it, this is some fantastic macaroni-and-cheese.
There are two things you have to be mindful of when grilling Buffalo mac-and-cheese. First, make sure your mac is set up good before cutting it. You want it a little solid, a little thick. Second, you want to be careful flipping it on the grill. When the cold mac gets hot it’ll want to return to it’s original creamy state, and fast. Don’t mess around, flip it, char it, and get it on a plate. Time’s a wastin’!

5 from 1 reviews
Grilled Buffalo Mac-and-Cheese
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the macaroni-and-cheese (or substitute the stuff from the box)
  • Kosher salt
  • 1 1/2 cups dried pasta (I used elbow)
  • 1 cup heavy cream (half-and-half also works well)
  • 1 ounce cream cheese, at room temperature
  • 1/4 teaspoon garlic salt
  • 1/2 cup extra sharp shredded Cheddar cheese
  • 2-4 slices American cheese
For the Buffalo wing sauce
  • 5 tablespoons unsalted butter
  • 3/4 cups hot pepper sauce (I used Frank's RedHot)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
Instructions
For the macaroni-and-cheese (if using made-from-the-box mac, make it per package instructions and skip to step 6)
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  2. Meanwhile, heat cream in a large skillet.
  3. Add cream cheese and salt and stir until cheese is melted.
  4. Add cheddar and American cheeses and stir until melted.
  5. Add cooked pasta and stir to coat well.
  6. Transfer to a container lined with wax paper. Use a container that is small enough that your mac-and-cheese ends up being at least 1" thick (thicker is better here).
  7. Place in the fridge and refrigerate at least an hour. You can also place it into the freezer. You want the mac-and-cheese to set up so it can be sliced.
  8. Fire up your grill for direct cooking.
  9. Carefully remove the mac-and-cheese from the container and slice thick.
  10. Transfer to a grill over high heat and grill for just a minute per side, long enough to get grill marks and a bit of a crunch. Do not play with the mac-and-cheese while it's on the grill or it will crumble. Be careful flipping it. If you lose some, you lose some.
  11. Transfer to a plate and drizzle with plenty of the Buffalo wing sauce.
For the Buffalo wing sauce
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter is melted add the remaining ingredients.
  3. Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  4. Remove from heat and let cool before using.

Sno-Cone Syrup

Yes, I do have a machine that shaves ice. I mean, why wouldn’t I? Everyone loves sno-cones. I used to buy big bottles of syrup at the store (due to occasional laziness) and finally asked myself how hard could it really be to make some at home? The answer? It’s not hard at all and the flavors are so much more bold. I keep a few different ones on hand in squeeze bottles, ready to make delicious sno-cones at a moment’s notice.

Here’s the ice shaver that I use. It’s small, fairly cheap, and has held up for years. Just add a few ice cubes and turn it on and it starts shooting out perfectly shaved ice in an instant.

5 from 1 reviews
Sno-Cone Syrup
Author: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 cups sugar (you can substitute Splenda or the equivalent)
  • 1 cup water
  • 1 (0.13 ounce) your favoriteKool-Aid flavor packet
Instructions
  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil over high heat and let boil for 1 minute, stirring.
  3. Remove from heat and stir in the flavor packet.
  4. Allow to cool in the fridge for 1 hour before using.