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.

BBQ Pulled Pork Poutine

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.

5 from 1 reviews
BBQ Pulled Pork Poutine
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.
Ingredients
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup BBQ pulled pork, warmed
  • 1 cup cheese curds (I used hot pepper curds)
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup bread-and-butter pickles, diced
Instructions
  1. Spread the fries out onto a large platter.
  2. Add pulled pork and cheese curds.
  3. Drizzle with the BBQ sauce and garnish with the pickles.
  4. Devour.

Slow Cooker BBQ Pot Roast

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!
slow-cooker-bbq-pot-roastI 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.

Slow Cooker BBQ Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 pound boneless chuck roast, fat trimmed from edges
  • 1 (12 ounce) can Coke (you can use diet)
  • 1 (12 ounce) bottle chili sauce (you can use spicy!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
Optional gravy
  • 3 tablespoons cornstarch
  • 1/4 cup whole milk
Instructions
  1. Season the roast with garlic salt and black pepper.
  2. Transfer to a slow cooker.
  3. In a small bowl whisk together the Coke, chili sauce, Worcestershire sauce and hot sauce. Pour over the roast.
  4. Cover and cook on low for 8 hours or until the roast starts to fall apart. Remove the roast.
  5. Optional gravy:Combine the cornstarch with the milk and whisk into the juices left in the slow cooker.
  6. Slice, shred or chop the roast as desired and return it to the cooker.
  7. Increase slow cooker to high and cook another 15 minutes.
  8. Serve roast topped with the gravy (if you made it) or just spoon the remaining juices over the meat.

Peach BBQ Beans

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.
peach-bbq-beansIf 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.

Peach BBQ Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
 
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. Heat a large skillet over medium-high heat.
  3. Add the bacon and cook, stirring constantly, until the bacon starts to crisp.
  4. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Do not remove any fat in the skillet.
  5. Add the bell pepper and onion to the skillet and cook until softened, stirring often, 5-6 minutes.
  6. Place all ingredients into a very large bowl and stir to combine well.
  7. Spray a 9" x 13" baking dish with non-stick spray. Pour in the bean mixture and spread out evenly.
  8. Bake for 1 hour or until bubbly hot. Note: If your pan is full to the brim, you might want to place a large baking dish on the oven rack below to catch any drippings that might flow over the side.
  9. Let cool slightly before serving.

 

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

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!
Italian Ranch BBQ Chicken on the Char-Broil Big EasyThe 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.

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

Italian Ranch BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You'll need a Big Easy Bunk Bed basket to be able to double this recipe.
Ingredients
  • 4 large split chicken breasts, skin removed
  • 3/4 cup Italian dressing
  • 3/4 cup Ranch dressing
  • 3/4 cup BBQ sauce, divided
Instructions
  1. Place the chicken into resealable container or baggie.
  2. Whisk together the Italian dressing, Ranch dressing, and 1/2 cup of the BBQ sauce.
  3. Add the marinade to the container. Seal and shake gently to coat. Let marinate overnight.
  4. Fire up your Char-Broil Big Easy.
  5. Shake off any excess marinade and add the chicken to the Big Easy basket.
  6. Cook until chicken is done or just shy of done, 10-15 minutes per pound.
  7. Brush remaining BBQ sauce onto chicken and if desired, return to the Big Easy for 5 minutes to 'set' the sauce.

Dallas Burgers

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.
Dallas BurgersI 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.

Dallas Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds ground beef, formed into 6-8 patties
  • Garlic salt
  • Freshly ground black pepper
  • 6-8 hamburger buns
  • 6-8 slices extra sharp Cheddar cheese
  • Your favorite BBQ sauce
  • 1 pound prepared coleslaw (you may have a bit leftover to serve on the side)
  • Dill pickle slices
  • Potato chips
Instructions
  1. Fire up your grill.
  2. Season beef patties with garlic salt and black pepper.
  3. Cook burgers as desired and toast the buns if you wish.
  4. Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you're certainly welcome to put the cheese on top!).
  5. Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
  6. Serve with lots of paper towels.
  7. Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
  8. Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
  9. Grill the patties until fully cooked.
  10. Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
  11. Assemble burgers on the buns and top with the remaining ingredients.

Peach BBQ Sauce

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.
Peach BBQ SauceThis 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.

Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
For the sauce
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon your favorite rub (I used my no-burn rib rub)
  • 2 cups ketchup
  • 2 cups peach nectar (see below)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 lemon, juiced
For the peach nectar (may make more than you need for the sauce)
  • 4-6 fresh, ripe peaches (you need to end up with about 2 cups of sliced peaches in the end)
  • Water
Instructions
For the sauce
  1. Melt the butter in a large saucepan.
  2. Add garlic and shallot and saute for 3 minutes.
  3. Add salt, pepper and rub. Stir.
  4. Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
  5. Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.
For the peach nectar
  1. Bring a pot with enough water in it to cover the peaches to a boil.
  2. Add the peaches and boil just 2-3 minutes until the skin is softened.
  3. Remove peaches and place in an ice bath to cool.
  4. Peel the peaches. Remove the pit and slice.
  5. Place 2 cups of peaches along with 1 cup of water into a blender or food processor. Liquefy until smooth.
  6. Store any unused nectar in the fridge.

 

Old School BBQ Chicken on the Char-Broil Big Easy

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.
Old School BBQ Chicken on the Char-Broil Big EasyI 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.

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

Old School BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken (I used split chicken breasts, but any cuts or even a whole chicken will do)
  • Vegetable oil
  • Salt and black pepper
  • Store-bought BBQ sauce (I used Kraft Original)
Instructions
  1. Fire up your Big Easy.
  2. Very lightly oil the chicken. Just a splash and rub it around the chicken.
  3. Salt and pepper the chicken and place in the Big Easy basket.
  4. Place the basket into the Big Easy and cook until done. For my split breasts cook time was about 30 minutes.
  5. Brush the chicken with the BBQ sauce and return to the Big Easy for a few minutes to 'set' the sauce.
  6. Remove and rest for 5 minutes before devouring.