Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes. I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.
For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

5 from 1 reviews
Sausage-Stuffed Hatch Chiles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 chiles
 
Ingredients
  • 10 large Hatch green chiles
  • 2 pounds Sweet Italian pork sausage (casings removed if using sausages)
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 pound bacon, cooked, chopped
  • Shredded cheese, if desired
Instructions
  1. Fire up a smoker for smoking at 250 F. Use any wood you desire.
  2. Slice the chiles horizontally. Remove the membrane and seeds.
  3. Combine the sausage, fennel, pepper and garlic in a bowl.
  4. Divide the sausage between the peppers, gently pushing down to fill them completely.
  5. Sprinkle the peppers with the bacon.
  6. Smoke for 1 1/2 hours.
  7. Sprinkle with cheese (if using) and smoke until the cheese has melted.

Bacon on the Char-Broil Big Easy

It had to be done. I was sitting there looking at my Char-Broil Big Easy pondering what I haven’t yet cooked on it and then it hit me. Bacon. I knew I’d have to go vertical with the bacon, so I grabbed a Big Easy kabob rack, some bacon, and proceeded to make bacon ‘curtains’, hanging the bacon down into the cooker. The bacon cooked up quickly and came out super crispy. And oh, did it ever smell soooo good!
Since the bacon is hung over the kabob rack I didn’t end up with perfectly flat bacon, but I did get pieces that were perfect for BLT sandwiches. The point at which the bacon is bent cooks up the fastest, as did the bacon closest to the edges of the cooker. It’s easy to over-cook the bacon, so I recommend pulling it out of the Big Easy sooner than you think you should and letting it cool and crisp up. Also, it’s easier to remove the bacon from the rack if it is still slightly soft. Once it cools and gets crispy it will tend to break.

Although I haven’t yet tried it, I’m pretty sure you could use a Bunk Bed basket to hang the bacon if you don’t have the Big Easy kabob rack.

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
Bacon on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bacon
Instructions
  1. Fire up your Big Easy.
  2. Drap the bacon over the Big Easy basket. or kabob holder. Do not overlap.
  3. Lower the basket into the Big Easy and cook 15-20 minutes. Do not let the bacon get too brown, it will crisp while cooling.
  4. Remove and let cool before removing.

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Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor.
Bacon-Wrapped Hot Dogs with Fire-Eater Dog SauceThe Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.

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

5 from 1 reviews
Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
For the hot dogs
  • 6 all-beef hot dogs
  • 6 slices thin-sliced bacon
  • 6 hot dog buns
For the Fire-Eater dog sauce
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1 tablespoon BBQ sauce
  • 1/4 cup honey
  • 1 teaspoon cider vinegar
  • 1 and 1/2 teaspoons Worcestershire sauce
  • Fire-Eater rub or your favorite spicy seasoning, to taste (I used 2 tablespoons)
Instructions
For the hot dogs
  1. Wrap the hot dogs in the bacon.
  2. Fire up your grill for indirect cooking.
  3. Place bacon-wrapped dogs on the grill over indirect heat.
  4. Cook for 20 minutes, rotating often, until the bacon is cooked and starting to crisp.
  5. Remove and let cool slightly to let the bacon finish crisping.
  6. Serve on buns and drizzle with Fire-Eater dog sauce.
For the Fire-Eater dog sauce
  1. Combine all ingredients in a medium sauce pan.
  2. Bring to a simmer.
  3. Remove from heat and let cool until thickened.

Grilled Maple Bacon Pineapple Rings

I loved grilled fruit. Anita, not so much. Until now. Grilled maple bacon pineapple rings made a believer out of her with the first bite. Sweet lightly charred pineapple, heavenly real maple syrup and smoky bacon. It’s the perfect simple grilled dessert. Or side dish. I mean, I served it as a side dish. Why not?
I bought this really cool pineapple corer from Amazon the other day. I’ve been wanting to use it forever. I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these grilled maple bacon pineapple rings. The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.

5 from 1 reviews
Grilled Maple Bacon Pineapple Rings
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Fresh pineapple rings
  • Vegetable oil
  • Maple syrup
  • Cooked applewood-smoked bacon, chopped
Instructions
  1. Fire up your grill.
  2. Lightly brush both sides of the pineapple rings with the vegetable oil.
  3. Place the pineapple rings onto the grill and grill until you get grill marks.
  4. Flip carefully and cook the other side until marked.
  5. Transfer to a platter, drizzle with syrup and sprinkle with bacon crumbles.

Bacon BBQ Chicken Bombs on the Char-Broil Big Easy

These bacon BBQ chicken bombs have been on my to-do list for a while now. I was definitely looking forward to making them on my Char-Broil Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.

Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat.
These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.

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
Bacon BBQ Chicken Bombs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 bombs
 
Note: You'll need at least one Bunk Bed basket for your Big Easy, or even two, or you might have to cook these bombs in batches.
Ingredients
  • 5 small boneless skinless chicken breasts, butterflied and pounded thin (about 1/4") Note: You can also substitute chicken tenderloins
  • Kosher salt and freshly ground black pepper
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 5 large jalapenos, halved lengthwise, seeds removed
  • 20 slices bacon
  • 1 cup your favorite barbecue sauce
Instructions
  1. Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
  2. Season the chicken with salt and pepper.
  3. In a bowl, combine the cream cheese and cheddar.
  4. Spoon the cheese mixture into each jalapano half.
  5. Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don't unroll. If you're chicken pieces are too big you might have to trim them a bit.
  6. Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they're fun to make. And they'll taste great no matter what when they are done!
  7. Fire up your Big Easy.
  8. Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
  9. Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can't reach them, just baste them after they are cooked.
  10. Remove and check for doneness (165 F) on all cooking levels.
  11. Let rest for 5 minutes then serve.

Smoked Sweet Potatoes with Chipotle Sour Cream

I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture. And a little bacon for some more smokiness and a bit of crunch. Forget russet potatoes, smoked sweet potatoes are the best!
smoked-sweet-potatoes-with-chipotle-sour-creamDon’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes too. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that.

5 from 1 reviews
Smoked Sweet Potatoes with Chipotle Sour Cream
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Fire up your smoker for cooking at 225 F.
  2. Brush the potatoes with the oil and place on the smoker.
  3. Smoke for 2-3 hours or until soft but not mushy.
  4. Remove from the smoker and let cool slightly before slicing open. Chop the insides lightly.
  5. Sprinkle the potatoes with the crumbled bacon.
  6. Combine the sour cream and chipotles with some of the adobo sauce and spoon over the potatoes.
  7. Garnish with the onions and serve.

Bacon-Wrapped Sweet Potato Bites

One of my favorite Thanksgiving day dishes is my grilled sweet potatoes with pecan butter. Well, my favorite has a new buddy, and it’s these bacon-wrapped sweet potato bites. Packed with fantastic savory flavors, and yes, wrapped in bacon. The bacon not only adds a fantastic smokiness, it keeps the sweet potatoes moist and tender.
bacon-wrapped-sweet-potato-bitesThere is absolutely nothing I would change about this recipe. You can assemble the potatoes ahead of time, refrigerate them, and cook them before enjoying your big Thanksgiving meal. They do reheat well, so you can also cook them ahead of time and just reheat for about 10-15 minutes at 350 F before serving.

Bacon-Wrapped Sweet Potato Bites
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 sweet potatoes, about 2 " round
  • Olive oil
  • 1 tablespoon Mrs. Dash Original seasoning mix
  • 1/2 teaspoon dried thyme leaves, crumbled
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Sliced bacon
  • Toothpicks
Instructions
  1. Preheat oven to 350 F.
  2. Peel the potatoes.
  3. Cut the potatoes into rounds that are as thick as the bacon is wide.
  4. Place potatoes into a large bowl. Sprinkle with a bit of oil and toss to coat.
  5. Combine the Mrs. Dash, thyme, brown sugar, cinnamon, salt and pepper.
  6. Sprinkle half of the spice mix over the potatoes and toss to coat.
  7. Wrap a piece of bacon around each piece of potato.
  8. Roll in the remaining spice mixture then secure the bacon with a toothpick.
  9. Place potatoes on a baking sheet lined with a silpat or aluminum foil and sprayed with non-stick spray.
  10. Bake for 30-45 minutes (depending on how thick the potatoes are) until the potatoes are nice and tender and the bacon is cooked.

 

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?

Also try my corn cooked in packets on the Char-Broil Big Easy.

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!

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