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.
Bacon BBQ Chicken Bombs on the Char-Broil Big Easy
Recipe type: Main
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.
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
Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
Season the chicken with salt and pepper.
In a bowl, combine the cream cheese and cheddar.
Spoon the cheese mixture into each jalapano half.
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.
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!
Fire up your Big Easy.
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.
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.
Remove and check for doneness (165 F) on all cooking levels.
I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again. There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.
As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.
Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious. If peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches, one peach and one apple and amaze all of the guests at your next (big!) party.
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. I 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.
I have to admit, I shy away from bottled BBQ sauces. I do make an exception and occasionally I’ll pick up a bottle or two of Weber’s sauces, which are not only flavorful, but not made with high-fructose corn syrup. But, if you like making your own sauces, a store-bought sauce can make a great starting point. Or you can do like I did and make a copycat version of a pre-made sauce, like this Bull’s Eye barbecue sauce.
I smoked a few racks of St. Louis-style ribs that were rubbed down first overnight with a copycat of Famous Dave’s rib rub. With only 30 minutes left in the smoke session I slathered the ribs with this great sauce. That extra 30 minutes lets the sauce set up on the ribs. This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness. Don’t like liquid smoke? Leave it out and still enjoy a great sauce that’ll keep in the fridge for weeks, if you have any left. Or substitute smoked salt (and leave out the kosher salt) and still enjoy that great smokey flavor.
This sauce is also great on pulled pork or grilled chicken.
I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours. This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. It’s amazingly complex, and oh so good.
Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.
I’m always cooking up a batch of wings. I usually cook them on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000, but sometimes I’ll grill them or smoke them. These fantastic, sticky, sweet honey BBQ wings are great as appetizers or a main dish.
We served these wings with our favorite buffalo wing dipping sauce. Because the wings are a little on the sweet side you’ll want to serve them with at least one dipping sauce that has a little kick.
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.
I’m addicted to putting Kernel Season’s barbecue flavoring on oyster crackers. They’re very easy to make, and very tasty. I love the crunch of oyster crackers, and they get even crunchier after being baked.
These barbecue oyster cracker always disappear fast, so make a huge batch. You are required to lick your fingers as you eat them.