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.
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.
Also try my grilled sausage with potatoes and green bean.
Fire-Eater Green Beans
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 12 -16 servings
- 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
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.
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 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
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 -8 servings
- 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
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!
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.
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.
Prep Time 13 hours
Total Time 13 hours
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.