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.
It was the first frosty day of fall, and I needed something to warm me up. Something hearty. Something beefy. Something easy. So I made BBQ pot roast in the slow cooker and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch! I like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Either way this BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.
I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.
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.
I made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good! The original recipe for Italian Ranch BBQ chicken called for marinating the chicken in the BBQ sauce and the dressings. Since I was using a BBQ sauce made with molasses I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.
My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).
Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me. I used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.
I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best. This peach BBQ sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too.
I’ve been wanting to make this old school BBQ chicken on my Char-Broil Big Easy for some time now. I flashed back to the mid-1970s, to my earliest memory of a cookout, and chicken. Chicken legs, then. Grilled and sauced with off-the-shelf Kraft BBQ sauce. That’s it. Done. Well, this is my take on the classic I remember from 40 years ago. I used split chicken breasts because that’s what we prefer, but any cut of chicken would work just fine. Just chicken and BBQ sauce. Summer. I didn’t do anything fancy to this old school BBQ chicken. A little oil, salt and pepper and that’s it. No brine, no fru-fru spices. Just simple flavors. With your Big Easy (and specially if you add a Bunk Bed basket) you can cook up a big batch of chicken ahead of time for a picnic or family get-together.
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. I 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.