Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic jerky made using a seasoning  from Hi Mountain that I picked up at our nearby Cabela’s. The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. It’s a really, really tasty jerky that you’ll enjoy more than you may want (so make a double batch!).
cracked-pepper-n-garlic-ground-beef-jerky-on-the-nesco-snackmaster-proI grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea, so take the time to say ‘hi’ even if you don’t need anything from him or her the next time you see them.

Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
Ingredients
Instructions
  1. NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
  2. Place beef in a resealable bag or container.
  3. Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
  4. Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Garlic Lobster Tails on the Char-Broil Big Easy

This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook these little lovelies on my Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.
You could add whatever seasonings you want to the lobsters. I figured since this was my first experience with cooking lobster tails I would go simple. Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.

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

Garlic Lobster Tails on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Two cook 4 lobster tails at once you'll need a Char-Broil Big Easy Bunk Bed Basket.
Ingredients
  • 4 (4-5 ounce) lobster tails (thawed, if frozen)
  • 4 teaspoons garlic, minced
  • 6 tablespoons unsalted butter, cut into cubes
  • 1 lemon, juiced
  • 1 lemon, quartered
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon seafood seasoning, such as Chef Paul Prudhomme's Seafood Magic
Instructions
  1. Fire up your Big Easy.
  2. Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
  3. Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
  4. Divide garlic and butter between the tails.
  5. Drizzle with the lemon juice and sprinkle with the seasonings.
  6. Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
  7. Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
  8. Serve with the lemon wedges.

Chipotle Garlic Cheese Bread

Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese. It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.

Chipotle Garlic Cheese Bread
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons (or more) chipotle chili powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup green onions, chopped
  • 1 tablespoon parsley, chopped plus more for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large loaf French bread, halved horizontally
Instructions
  1. Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  2. Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  3. Place bread halves onto a baking sheet lined with aluminum foil.
  4. Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
  5. Place bread under the broiler until starting to brown, 3-5 minutes.
  6. Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

Garlic Parmesan Wings

These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
Garlic Parmesan WingsI cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

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.

Garlic Parmesan Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Ranch seasoning (or use a 1 ounce packet)
  • Fresh parsley, chopped, for garnish
For the sauce
  • 1/2 cup unsalted butter
  • 4 teaspoons garlic powder
  • 6 tablespoons freshly grated Parmesan cheese, divided
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the Ranch seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
  7. Serve hot sprinkled with remaining cheese and garnished with the parsley.
For the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the garlic powder and 4 tablespoons of the cheese.
  3. Heat until the garlic has dissolved and the cheese and melted.

Buttery Garlic Herb Knots

Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough. I’m not that great at tying knots into raw dough strips, it would seem. But that didn’t matter a bit. They came out tasting perfect.
Buttery Garlic Herb KnotsFor the marinara I used my absolutely go-to homemade pizza sauce. It has the perfect pizza sauce flavor. I make it by the gallon (well, it seems that way at least) and freeze it in small portions so I always have it on hand.

Buttery Garlic Herb Knots
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 knots
 
Ingredients
  • 1 stick unsalted butter
  • 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried, crushed)
  • 1 tablespoon fresh rosemary leaves, minced (or 1 teaspoon dried, crushed)
  • 1/4 cup grated Parmesan, divided
  • 2 teaspoons garlic powder
  • All-purpose flour
  • 2 tubes refrigerated Pillsbury thin pizza crust
  • Marinara or pizza sauce, warmed, for dipping (optional)
Instructions
  1. Preheat oven to 425 F.
  2. In a small saucepan, melt the butter.
  3. Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
  4. Lightly dust a work surface with flour.
  5. Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
  6. Brush tops of dough with butter mixture. Fold dough over on top of itself.
  7. Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don't have to get too particular in how wide they are on how straight they are cut.
  8. Grab ends of each strip and 'tie' them into a knot. Gently, don't pull on the ends real hard or the dough will break.
  9. Lay knots onto a baking sheet (you'll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don't cook too fast.
  10. Bake 18-20 minutes or longer depending on how golden brown you want your knots.
  11. Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.

 

Garlic Sriracha Dry Wings

I’m a huge fan of making chicken wings without saucing them in the traditional Buffalo wing manner. I season them and let them marinate for a bit, then cook them. When they are done I toss them with more seasoning and serve them ‘dry’, with a dipping sauce on the side. This time I used the Garlic Sriracha seasoning from Weber, which is a little spicy.
Garlic Sriracha Dry WingsThese garlic Sriracha wings came out fantastic. There’s enough kick to wake you up. The garlic adds a really great almost earthy flavor. I cooled them off with just straight-up Ranch dressing for dipping.

I cooked the wings using a Vortex insert on my grill. Check out my post on cooking chicken wings for all the great ways of cooking wings, from grilling to baking.

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.

Garlic Sriracha Dry Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add 2 tablespoons of Weber Garlic Sriracha seasoning and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl and sprinkle with the remaining Weber Garlic Sriracha seasoning.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.

Garlic Shrimp Packets

This is the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick.

Garlic Shrimp PacketsI made extra shrimp and had them the next day as shrimp cocktail. Fantastic! I could’ve eaten them all day long. And if you’re looking for a kicked-up cocktail sauce, we recommend the Bayou Cocktail Cajun Sauce from Frog Bone. It’s crazy good and spicy.

The perfect bread for sopping up the delicious yum-yum juice that pools at the bottom of the foil packet is our favorite gotta-have-it garlic bread.

Garlic Shrimp Packets
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1/2 stick unsalted butter, softened
  • 1 cup fresh parsley, chopped
  • 2 cloves garlic, chopped
  • 1 lemon, juiced (plus additional lemon wedges for serving, if desired)
  • Pinch of dried red pepper flakes
  • Salt and pepper to taste
  • 1 pound large unpeeled shrimp
Instructions
  1. In a large bowl combine the butter, parsley, garlic, lemon juice, red pepper and salt and pepper.
  2. Add shrimp and toss well.
  3. Divide shrimp mixture between two foil packets.
  4. Fold over and close.
  5. Place over direct heat on a lit grill and cook for 8 minutes.
  6. Serve with lemon wedges on the side.

 

Slow Cooker Roasted Garlic

Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long.

Slow Cooker Roasted GarlicRoasted garlic will last up to 1 week in the fridge. It’s perfect for making our roasted garlic hummus.

Slow Cooker Roasted Garlic
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4-5 Whole garlic bulbs
  • Extra virgin olive oil
Instructions
  1. Cut 1/2" off the pointed end of each bulb.
  2. Place bulbs onto aluminum foil and drizzle with a little olive oil.
  3. Seal and place into slow cooker.
  4. Cook on low 3-4 hours or until the garlic is soft.
  5. Remove and let cool slightly before squeezing the heads to remove the roasted garlic.
  6. Store in the fridge for up to 1 week.