Fire-Eater Burger Sauce

I love just putting the ‘usual’ condiments on my burgers. My favorite is mayonnaise. If find that odd since I definitely did not grow up a mayo fan. Sometimes though, I need a little kick to my burger. 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.
Fire-Eater Burger SauceIf 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!

Also check out my version of Nancy’s Special Burger Sauce, copycat Smashburger Sauce, or another one of my seriously spicy favorites, 18000 Island sauce. For a little kick, make some Angry Whopper sauce.

Fire-Eater Burger Sauce

Course Burger Sauce
Cuisine American
Servings 4 servings
Author Mike

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon chili paste Sambal Oelek
  • 2 tablespoons Fire Eater seasoning
  • 3/4 teaspoon Sriracha

Instructions

  • Whisk together all ingredients until smooth.

Fire-Eater Potatoes on the Char-Broil Big Easy

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.
Fire-Eater Potatoes on the Char-Broil Big EasyYou 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.

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

Fire-Eater Potatoes on the Char-Broil Big Easy

You'll need a Big Easy Cooking Rack fitted with 9" pie pans as shown in the picture above, or you can use a Big Easy Bunk Bed basket lined with foil.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the potatoes in a large bowl.
  • Drizzle with just enough oil to lightly coat the potatoes.
  • Add the Fire-Eater seasoning and toss to coat.
  • Add potatoes to your Big Easy and lower into the cooker and cook until tender, 15-20 minutes depending on the size. I use a long bamboo skewer to poke the potatoes to test for doneness.

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Fire-Eater Saltines

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.
Fire-Eater SaltinesThere’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.

Also try my lime pepper and Buffalo wing saltines.

Fire-Eater Saltines

Course Appetizer
Prep Time 8 hours
Total Time 8 hours
Servings 30 or so crackers
Author Mike

Ingredients

  • 1 sleeve Saltine crackers low-salt work just fine
  • 1/3 cup vegetable oil
  • 1 tablespoon Fire-Eater seasoning

Instructions

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get 'happy', tossing gently every once-in-a-while.
  • Serve as-is or with cream cheese for topping.

Fire-Eater Green Beans

I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater green beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. Lots of kick. They have creamy cheese goodness. And smoky, 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.

Fire-Eater Green BeansIf 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.

Also try my grilled sausage with potatoes and green bean.

Fire-Eater Green Beans

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 12 -16 servings

Ingredients

  • 4 28 ounce cans cut green beans, drained
  • 1 pound bacon chopped, cooked until crisp, drained
  • 1 tablespoon Fire-Eater seasoning or substitute freshly ground pepper
  • 6 large jalapenos seeded, minced
  • 1 large white onion chopped
  • 1 10 1/2 ounce can condensed cream of chicken soup, undiluted
  • 1 pound Velveeta cheese using Mexican blend for even more kick, cut into small cubes

Instructions

  • Preheat oven to 350 F.
  • In a very large bowl, combine the green beans, bacon, seasoning, jalapenos, onions and the soup.
  • Spray 2 9" x 13" baking dishes with non-stick spray.
  • Divide the beans between the two pans and bake for 1 1/2 hours or until the onions are tender. Remove from the oven.
  • Divide cheese cubes between the two pans. Cover and let stand for 5 minutes, letting the cheese melt.
  • Mix and serve.

Slow Cooker Fire-Eater Pulled Pork

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.
Slow Cooker Fire-Eater Pulled PorkI also ended up using this slow cooker fire-eater 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.

Slow Cooker Fire-Eater Pulled Pork

Course American
Cuisine Main
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3 pound boneless pork shoulder trimmed
  • 1/4 cup Fire-Eater rub or substitute your favorite spicy rub, divided
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup or more your favorite hot sauce

Instructions

  • Sprinkle 1 tablespoon of rub around all sides of the pork.
  • Heat oil in a large skillet over medium-high heat.
  • Add pork and brown on all sides. Remove to a plate.
  • Turn off the heat to the skillet and let cool slightly.
  • Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
  • Pour mixture into a slow cooker on low.
  • Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
  • Add the meat and cover.
  • Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
  • Remove the pork to a cutting board and chop.
  • Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
  • Return the meat to the slow cooker and add the reduced liquid.
  • Serve on buns, on nachos, on baked potatoes... however you prefer!

Fire-Eater Reverse-Seared Prime Rib

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.
Fire-Eater Reverse-Seared Prime Rib
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.

Also try my grilled rib roast with gravy. Same idea, but not reverse-seared or as spicy but oh so good.

Fire-Eater Reverse-Seared Prime Rib

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.
Course Main
Cuisine American
Prep Time 13 hours
Total Time 13 hours
Author Mike

Ingredients

Instructions

  • 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.

Fire-Eater Chicken Meatballs

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.
Fire-Eater Chicken Meatballs

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. Also try my sweet-and-spicy meatballs.

Fire-Eater Chicken Meatballs

Course Appetizer
Cuisine Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 meatballs

Ingredients

For the meatballs

  • 2 pound ground chicken you can also use 1 pound of ground chicken and 1 pound of ground turkey
  • 4 teaspoons minced garlic
  • 2 tablespoons Fire-Eater rub
  • 2 eggs
  • 1 cup Panko breadcrumbs

For the sauce

  • 1 cup hot sauce I used Cholula
  • 2 cups light brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Fire-Eater rub

Instructions

For the meatballs

  • Preheat oven to 400 F.
  • 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.
  • Remove from heat until ready to use.

Fire-Eater Habanero Wings

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 habanero 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.

Fire-Eater Habanero WingsI cooked these Fire-Eater habanero 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. Also check out my always-growing list of my favorite store-bought wing sauces.

Fire-Eater Habanero Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 1/4 cup vegetable oil
  • 3-4 tablespoons Fire-Eater poultry rub

For the sauce

  • 2 cups Frank's Red Hot sauce
  • 1 stick unsalted melted butter melted
  • 2 tablespoons mango habanero hot sauce I used my homemade habanero sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon seasoning salt

Instructions

For the wings

For the sauce

  • Combine all ingredients in a medium saucepan. Warm slightly then transfer to a large bowl when ready to use.
  • When wings are done, add to the bowl of sauce and toss to coat.
  • Serve with Ranch dressing and lots of paper towels.

Fire-Eater Chicken Mac-and-Cheese

I made a big ole batch of fire-eater chicken the other day. It has a really nice kick to it. Besides sandwiches and other great uses for the chicken, I made this insanely good fire-eater chicken mac-and-cheese. It’s based on a buffalo chicken mac-and-cheese recipe, so you know that it’s great. And you don’t have to use fire-eater chicken, any roasted (or rotisserie) chicken will do, but I highly recommend the kicked-up flavor of the fire-eater version.

Fire-Eater Chicken Mac-and-CheeseThis fire-eater chicken mac-and-cheese is creamy, like it should be. And crunchy, thanks to the celery and panko breadcrumbs. And it has a kick to it. Just like I like.

Fire-Eater Chicken Mac-and-Cheese

Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 7 tablespoons unsalted butter divided
  • Kosher salt
  • 1 pound dried elbow macaroni
  • 1 small white onion finely chopped
  • 2 stalks celery finely chopped
  • 3 cups shredded or chopped fire-eater chicken or substitute rotisserie chicken
  • 2 cloves garlic minced
  • 3/4 cup hot or wing sauce I used Sweet Baby Ray's Wing sauce, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese cut into 1-inch cubes
  • 8 ounces pepper jack cheese shredded (about 2 cups)
  • 2/3 cup sour cream
  • 1 cup panko breadcrumbs
  • 1/2 cup crumbled blue cheese or use gorgonzola
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat your oven to 350 F.
  • Salt a large pot of water and cook the macaroni until al denta, about 7 minutes. Drain well.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat and add the celery and onion. Cook until soft, 5 minutes.
  • Add the chicken and garlic and cook 2 more minutes.
  • Add 1/2 cup of the hot or wing sauce and stir. Simmer until the mixture thickens slightly.
  • In another small skillet or saucepan, melt 2 more tablespoons of the butter.
  • Whisk in the flour and mustard until smooth.
  • Slow pour in the half-and-half while whisking continuously.
  • Whisk in the remaining hot or wing sauce and simmer until the sauce starts to thicken.
  • Remove from heat and stir in the cheeses and sour cream until the cheese melts and the mixture is smooth.
  • Pour half of the macaroni into the baking dish and spread out evenly.
  • Top with the chicken mixture.
  • Add the remaining macaroni.
  • Pour the cheese mixture over the top and spread out evenly.
  • In a small saucepan, melt the remaining butter. Add the panko, blue cheese and parsley. Stir and pour evenly over the top of the macaroni mixture.
  • Bake 30-40 minutes or until bubbly hot.
  • Let rest 10-15 minutes before slicing and serving.

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

After enjoying (ok, devouring) a batch of fire-eater chicken wings the other day, I just had to find another use for Steven Raichlen’s fantastic fire-eater rub. The rub has a tremendous kick and flavor thanks to celery seed and a few other things. So, I decided I’d fire up my Char-Broil Big Easy and roast some split chicken breasts. Chicken and turkey are the reason I bought my Big Easy – it’s beyond easy, and always produces tender, juicy, flavorful meats.

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big EasyI removed the skin from two family packs of bone-in split chicken breasts, gave them a little rub down, and two hours later put them into the Big Easy (I used a Bunk Bed Basket, which essentially doubles how many chicken breasts I can cook at once). Total weight was around 10 pounds, so at 10 minutes/pound, the chicken was all done in about 2 hours. And boy did it smell and look fantastic.

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. I shredded some for tortilla soup, and cubed some more for an outstanding Fire-Eater Mac-and-Cheese.

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

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 8
Author Mike

Ingredients

Instructions

  • Sprinkle rub mixture over chicken. Place in a resealable container and shake to coat.
  • Refrigerate for up to 2 hours.
  • Fire up your Char-Broil Big Easy.
  • Spray the basket with non-stick spray.
  • Place 4 chicken breasts in the bottom of the basket (I stood mine up on end to fit without over-crowding them).
  • Add the bunk bed basket (spray it with non-stick spray first) and add the remaining chicken breasts.
  • Cook until done, about 10 minutes/pound. Check for doneness in multiple places to be safe.
  • Let rest 10 minutes before serving/slicing.