I love just putting the ‘usual’ condiments on my burgers. My favorite is mayonnaise, which is odd since I definitely did not grow up a mayo fan. Sometimes though, I need a little kick to my burger and since I absolutely love Fire-Eater seasoning, I knew it would find its way into this nice creamy, but a bit spicy, Fire-Eater burger sauce. If you don’t have Sriracha on hand (???), then you can certainly substitute your favorite hot sauce, from the mild to the wild. Oh, and yes, this sauce is also fantastic on sandwiches or wraps. And now that I ponder it more, I bet it would be great on grilled chicken wings. I’m gonna try that next!
Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness. You can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix. For a little more mellow (but still super yummy!) potato using the Big Easy, try my roasted baby potatoes.
Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker. That’s all you’ll need, trust me. Yes, you could slather a bit of cream cheese on them too, but I found them addicting enough just as they are. There’s really no need to make just a single batch of Fire-Eater Saltines because a lil ole sleeve just isn’t going to be enough, that’s for sure! And if you don’t like the heat, just substitute your favorite (milder) seasoning.
I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. Lots of kick. They have creamy cheese goodness. And smokey, crispy bacon. These beans are serious about flavor. And heat. If you’re making batch of them (and this recipe does make a big batch) you might want to warn those that don’t like a little kick in their beans. They’re just flat-out good.
If you want to amp these Fire-Eater green beans up even further, substitute Mexican-style Velveeta for regular. You could actually leave out the cheese and still have really great beans, but the cheese takes these beans to bean paradise.
There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.
I also ended up using this pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy!
I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.
Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub. Truly an epic dinner, and just enough for the two of us. And fortunately, this approach can easily be scaled to any size roast that will still fit on your grill.
Reverse-searing requires that you cook the meat fully over a fairly low heat. This ensures that the meat cooks evenly. With high heat the outer edges will cook first, before the inside. Once the meat is almost done the grill is cranked to absolutely maximum temperature and the roast is then quickly seared on each side. This adds a great crust and grill flavor. Perfect.
I used my gas grill for cooking since gas is the easiest and fastest way to go from a low cooking temperature to a high one. You can still accomplish this with charcoal, but to do so you’ll want to keep some lit charcoal on hand for the moment you need high heat. Otherwise you’ll have to sit around waiting for your charcoal to get as hot as possible. Or you can use two charcoal grills at once I guess!
If you are hoping to get some drippings to make au jus to go with the roast, set an aluminum pan underneath the meat while cooking. You’ll have to use a pan that is only as big as the roast, as the drippings will burn if the pan is too close to the heat source. I didn’t have a pan that would work, so instead I made my just-as-good homemade au jus.
Cooking times will vary on the size of the roast. Count on around 20 minutes per pound, plus at least 30 minutes resting time. I made this on a gas grill because it's easier to get it to a high enough temperature to sear the meat in the end. If you are using charcoal you'll want to have a chimney or two of lit, ot coals on hand to help speed up the searing process.
Rub the roast with the rub. If the bones have been cut from the roast but are tied back on, sprinkle some rub in between the meat and the bones.
Wrap in foil and place in the fridge for 12 hours.
The day of cooking, remove the roast from the foil and let sit at room temperature for 1 hour.
Fire up your grill for indirect 225 F cooking.
Place the roast over indirect heat and cook until the meat is within 10 degrees of your desired temperature. Desired temperatures for beef are below, so just subtract 10 from the one you want (Rare - 120 F, Medium Rare - 130 F, Medium - 140 F, Medium Well - 155 F, Well Done - 170 F).
Remove meat from grill and cover in foil while you crank up your grill as high as it'll go, at least 500 F.
Return meat to grill over direct heat and sear on each side for 1 minute.
Remove, cover in foil and let rest 30 minutes before slicing and serving.
I was looking for something a little different for an appetizer to serve for the Superbowl. I’ve done the beef and pork meatballs, and those are great, but I wanted something new. I thought, let’s try chicken and turkey meatballs instead. But let’s make sure they aren’t bland. These fire-eater chicken meatballs are definitely not bland. They are tender and tasty by themselves, but made even more perfect with a kicked-up dipping sauce that also has a bit of sweetness to it.
I am definitely going to use the meatballs in other dishes. I’m already planning to make meatball sandwiches with them. A hoagie bun, a few fire-eater chicken meatballs, a little of the sauce and some melted habanero cheese and I’m happy! Or, serve them over pasta with a spicy Alfredo sauce (made spicy by adding it a bit of the sauce).
I used my fire-eater spice rub to give the meatballs and the sauce a great kick. You can substitute any spicy mix you like. Just don’t be shy with it.
Line two large baking sheets with parchment paper.
Place the meatball ingredients into a large bowl and mix well.
Form into balls. Depending on how you want to serve them, make smaller or bigger balls. The cook time is for balls that are golf ball-sized so you might want to adjust the cook time depending on how large you make yours.
Place balls onto the baking sheets. Do not crowd them.
Bake for 20-25 minutes or until they reach 165 F internal temperature.
Brush the meatballs with a bit of the sauce and return to the oven for 2-3 more minutes to 'set' the sauce.
Serve with more sauce on the side for dipping if serving as appetizers.
For the sauce
While the meatballs are cooking, place all of the sauce ingredients into a medium saucepan.
Bring to boil then reduce to a simmer, whisking often, until the sauce thickens.
I don’t normally like to eat chicken wings that are so blazingly hot that you fall to the floor and curl up into a fetal position. I like great flavor with a bit of heat. These fire-eater habenero wings can satisfy your craving for serious heat, or if you’re like me, satisfy your craving for tasty, slightly hot, wings. It’s all in the amount of habanero sauce you add. For me, that means just enough to make my lips tingle and my eyes water. These wings came out fantastic, and are by far my favorite hot-and-spicy wings.
I cooked these wings using the Vortex insert on my Weber Performer grill. The end result are perfectly cooked wings, with nice crunchy skin, and great cooked-over-fire flavor.
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.