Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a much higher temperature than you would normally run a smoker so you have to adjust the cooking times, of course, but the rest is pretty straightforward and worry-free.
These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. There’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. They are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.
The key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You cannot rush making sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.
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Mini Habanero Meatloaves on the Char-Broil Big Easy
You'll need a Big Easy Bunk Bed basket
if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans
, which measure 6.1" long x 3.8" wide, and are 2" tall.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
- 1 medium sweet onion chopped
- 2 ribs celery chopped
- 1 green bell pepper chopped
- 1 pound ground beef
- 1 pound ground pork or breakfast sausage
- 1 large egg
- 1/2 tablespoon milk
- 1 cup plain bread crumbs
- 2 tablespoons Montreal steak seasoning I used our homemade mix
- 1 cup barbecue sauce I used Weber Sweet'N Spicy
- 1/2 cup habanero salsa I used Mrs. Renfro's Habanero
- 1 tablespoon Worcestershire sauce
Fire up your Big Easy.
Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it link a wet towel. You'll be amazed at how much liquid will be released.
Place beef and pork into a large bowl. Add onion mixture.
Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
Divide beef mixture into 4 pans. Spoon remaining sauce over top.
Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
Let meatloaf rest for 10 minutes then serve.
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.
I 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
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
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
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.
Anita I tried planting a garden a few years ago. We had all the usual things, like lettuce, and corn, and tomatoes. Well, even with a fence around it, the deer, rabbit, raccoon and possum had an absolute field day eating all of our produce. We ended up with maybe half a head of lettuce and a small head of cabbage in the end. It was a total loss.
We still plant a garden, but it’s now in pots, and it consists solely of peppers. Pimento, jalapeno, Cajun, and habaneros. No animals bother them at all. Victory!
I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.
This habanero sauce has a great fruity flavor to it. I added mango, but you could use just about any fruit, such as papaya or even pineapple. I found it to be not overly hot at all, but it’ll still wake you up and tingle your lips and tongue.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
- 1/2 teaspoon vegetable oil
- 2 garlic cloves chopped
- 1 cup carrot chopped
- 1 sweet onion chopped
- 2 cups water
- 10 more or less depending on how much heat you want habanero peppers, seeded and chopped. Optional: Roast or smoke the peppers before seeding and chopping
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt
- 1 ripe mango skinned, chopped
Heat oil in a medium saucepan over medium-high heat.
Add the garlic and saute for 2 minutes.
Add the carrot, onion, and water. Bring to a boil, then reduce to a simmer and continue simmering until the carrots are soft.
Remove from heat and add the habaneros, lime juice, vinegar, salt, and mango.
Let cool slightly then transfer to a blender (or blend in the pan using an immersion blender).
Puree until the sauce reaches the desired texture.
Keep refrigerated until ready to use.