Walking BBQ

There are a few food shows on TV that I cannot miss. Even though it’s not a cooking show, I just love Carnival Eats. The host, Noah Cappe, is quite funny and entertaining. I think he may have the perfect job: travelling around and enjoying the crazy foods he finds at fairs and carnivals. Like this Walking BBQ. This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ.
There aren’t any laws for what you can and cannot put in your Walking BBQ. I kept mine traditional, with just some leftover smoked pulled pork, homemade BBQ sauce, canned baked beans, and homemade slaw. It’s fun to eat and tasty at the same time. Win!

Also try my fantastic chili-in-a-bag!

Walking BBQ
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
 
Note: I like to turn the Fritos bag on it's side and cut off the top side. It gives you more of an opening to get to the deliciousness inside.
Ingredients
  • Fritos chips bags, tops of bags cut off
  • Pulled pork BBQ
  • Your favorite BBQ sauce, warmed
  • Baked beans, warmed
  • Your favorite slaw
Instructions
  1. Open the bags.
  2. Spoon in the pork, sauce, beans and slaw.
  3. Grab a fork and walk around enjoying your grub!

Salami Chips with White Bean Dip

Salami chips are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) compliments the salami perfectly. This makes for a great easy appetizer or snack for the big game.
Salami Chips with White Bean DipMost grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin.

Also try my smoked glazed salami.

Salami Chips with White Bean Dip
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Prep time: 
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Serves: 4 servings
 
Ingredients
For the white bean dip
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • 1 (14 ounce) can Great Northern white beans, drained, rinsed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2-3 tablespoons warm water
For the salami chips
  • 4 ounces salami, sliced thin
Instructions
For the white bean dip
  1. Pre-heat oven to 375 F.
  2. Cut top off the garlic and drizzle with 1 teaspoon of the olive oil.
  3. Wrap in foil and place in oven for 40-45 minutes or until soft.
  4. Remove and let cool slightly.
  5. Squeeze garlic from the cloves and add to a food processor.
  6. Add remaining ingredients and puree until smooth. Add more water if the mixture is too thick.
  7. Serve with the salami chips.
For the salami chips
  1. Place salami on a parchment-lined baking sheet or on a rack over a baking sheet.
  2. Bake for 10-15 or until starting to crisp and curl at the edges.
  3. Remove and let cool and crisp more.

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.

Also try my Oklahoma fried onion burgers.

Dallas Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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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.

Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered.
Copycat Long John Silver's Fish-and-ChipsWell, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Copycat Long John Silver's Fish-and-Chips
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Total time: 
Serves: 4
 
Ingredients
For the batter
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water
For the fish
For the fries
  • 6 Russet potatoes, sliced into thin strips
  • Kosher salt
Instructions
For the batter
  1. Combine all ingredients. Whisk until smooth and there are no lumps.
For the fish
  1. Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  2. Pat fish dry and coat well in the batter.
  3. Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  4. Remove to a paper towel-lined plate
  5. Service with tartar sauce and malt vinegar.
For the fries
  1. Reduce oil temperature to 325 F.
  2. Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  3. Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.


Sriracharitos with Dip

Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close.

I was jonesin’ for some kickin’ hot tortilla chips, I developed Sriracharitos. They have that great Sriracha flavor, all on a crunchy tortilla chip. And of course I made a Sriracha dip to go with them. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip.
Sriracharitos with DipI found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub.

Sriracharitos with Dip
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
The dip makes enough for a good sized bag of tortilla chips.
Ingredients
For the Sriracharitos (Sriracha tortilla chips)
For the Sriracha dip
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons rice vinegar
  • 1 tablespoon (or more, to taste) Sriracha
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
Instructions
For the Sriracharitos
  1. Preheat oven to 400 F.
  2. Place chips onto a large baking sheet.
  3. Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
  4. Turn the chips over and spray and season the other side.
  5. Place the chips into the oven for 5-10 minutes.
  6. Let cool just slightly before serving with the dip.
For the sriracha dip
  1. Whisk together all ingredients. Refrigerate for 30 minutes before serving.

Peeps Chips

Everyone loves Peeps. Heck you can even buy Peeps stuffed toys (I’ve noticed one or two around our house even…).

So how about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. The kind you get over a campfire. They’re really addicting. And kind of messy.

Peeps ChipsThese little treats take a bit to make, but they’re worth it. You want to dehydrate them over low heat. Our oven’s lowest temperature setting is 170 F, which worked perfectly. Just slide a wooden spoon in between the door and oven frame so that any moisture can escape. Our oven also has a warming drawer which, when set to High, gets to 190 F, which is also fine. Just leave the drawer slightly ajar so steam can escape.

Also try my Peeps-stuffed Oreos.

Peep Chips
Author: 
Recipe type: Treat
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Peeps
Instructions
  1. Heat an oven to it's lowest temperature, 170-190 F.
  2. Flatten out the Peeps with your hands, cast iron skillet, spatula... anything you have.
  3. Place the flat Peeps onto baking sheets lined with parchment paper.
  4. Insert into oven and let dehydrate for 10 or so hours, turning the pans every few hours. Keep the oven door ajar by placing a wooden spoon between the door and oven frame. You want just enough of a gap so any moisture coming off the Peeps escapes.
  5. After 10 hours our Peeps were crunchy on top, but still soft inside. I flipped them and let them go another 2 hours. At that point they were pretty crunchy. I removed them from the oven and let them cool. They then hardened completely.

Kale Chips

A glance around the internet would make one think I am the last person on earth to make kale chips. Well, I’ve never been accused of rushing to follow a fad!

Kale ChipsEating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light. In fact, if I close my eyes I can’t really tell a difference. I found kale chips to be rather addicting.

Also try my deep-fried chickpeas.

Kale Chips
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bunch curly kale
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Your favorite seasoning, such as fleur de sel, oregano, Italian blend, Mediterranean blend, to taste
Instructions
  1. Preheat oven to 350 F.
  2. Separate leaves from bunch.
  3. Cut center stem out of kale leaves, then halve them.
  4. Place leaves in a large bowl and rinse well with cold water.
  5. Dry very well with a large kitchen towel or salad spinner. It is important that the leaves be completely try or they will not crisp up.
  6. Return kale to the bowl and toss with the oil, salt and pepper.
  7. Lay leaves out on a sheet pan (or two). Do not let the leaves overlap or touch.
  8. Roast in the oven for 10-15 minutes until crispy.
  9. Sprinkle with your desired seasoning and serve immediately.

Dutch Crunch Kettle Chips

I went on a chip-ordering journey a few days ago. This time, it was Old Dutch Foods, in Minnesota. If you follow this blog you know that I love trying chips from other areas of the US. Many chip makers have been around for years and years, and are either family-owned or can trace their roots to family beginnings. Old Dutch Foods has been around since 1934. You don’t survive that long without turning out great foods, and these chips are definitely great. In fact, they’re at least tied as my favorite chips.

Dutch Crunch Kettle ChipsAlthough I ordered two cases (yes!) of assorted chips, I had to start by sampling the Dutch Crunch Kettle chips. These chips have a fantastic crunch. Not a hard, ouch-kind-of-crunch, but just the right crunch. Honestly, the perfect crunch. And their not oily, and my absolutely criteria, you can still taste potato. Look at how pretty they are!

Dutch Crunch Kettle ChipsI started with the Jalapeno Cheddar chips. They are not hot, they have a hint of jalapeno flavor and kick. Not just kick like you get with some jalapeno chips. You can taste the jalapeno. The cheddar mellows it out and adds a nice creaminess. Excellent!

Next, I tried the Mesquite Barbecue. I was very happy with these chips. They have a nice, smoky BBQ sauce flavor to them. It’s sweet, but not overly sweet. Very pleasant, I’d say.

The Parmesan and Garlic chips are crazy good. Nice creamy cheese flavor with a good garlic kick. Somewhat like the jalapeno cheddar chips, these chips have a contrast between a stronger (but not strong) flavor, such as garlic, and a nice smooth cheese flavor.

Dutch Crunch Kettle ChipsThe Hot Buffalo wings were also outstanding. If you’re expecting super-spicy hot sauce sorta flavors, that’s not what you’re going to get. These chips have a great (light) vinegar hot sauce flavor, with very smooth and creamy blue cheese to back it up. They are delicious. I could eat these chips all day. I could eat them all all day, come to think of it.

Finally, the Salt and Cracked Black Pepper chips. These chips are fairly salty, but have a really great (very fresh) black pepper flavor. They are excellent with a smooth lightly-flavored sour cream dip. Pepper on chips (and fries for that matter) is a wonderful thing.

So in summary, I think Dutch Crunch Kettle chips are fantastic (in case you didn’t already catch that I love them). They have outstanding crunch, texture, potato flavor, and aren’t oily. The flavor combinations are fantastic – none are overpowering. Every chip was seasoned evenly and perfectly.

So, on the ‘Mater Rater these chips rank as high as you can get! Also check out Old Dutch Food’s Rippled chips.

'Mater Rater Product Score 5-5-5-5