Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot.

Did you know you can also grill macaroni and cheese? It’s crazy good too!

5 from 1 reviews
Grilled Cornbread with Jalapeno Honey Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 batch your favorite cornbread (I use Jiffy)
  • 1/2 cup unsalted butter
  • 1 (4 ounce) can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
  • 2 tablespoons honey
Instructions
  1. Cook the cornbread per package instructions. You can use squares or muffins.
  2. Fire up your grill for direct cooking.
  3. Melt the butter and stir in the jalapenos and honey.
  4. Brush cornbread liberally on all sides with the butter mixture.
  5. Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  6. Carefully flip and grill on the other side.for 3 more minutes.
  7. Serve hot with any remaining butter.

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!
honey-chipotle-glazed-ham-on-the-char-broil-big-easySome of the ham I sliced thick, to eat as ham steaks. Some I chopped for omlets. And most I sliced super-thin for fantastic sandwiches.

Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too!

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

5 from 1 reviews
Honey-Chipotle Glazed Ham on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 (8-10 pound) cooked ham, bone-in or boneless
  • 2 1/4 cups Ginger Ale (diet is fine)
  • 1 cup packed brown sugar
  • 3 tablespoons honey
  • 4-1/2 teaspoons apple cider vinegar
  • 4 chipotle peppers in adobo sauce, minced (I added more because we like spicy!)
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cumin
Instructions
  1. Fire up your Big Easy.
  2. Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
  3. Stir. Bring to a simmer and let simmer until reduced by half.
  4. Add remaining ingredients and stir. Cook for another 5 minutes.
  5. Remove from heat.
  6. Score the ham as desired.
  7. Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You'll end up using about half of the glaze.
  8. Remove ham and let rest 10 minutes before slicing or carving.
  9. Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Cajun Honey Lime Wings

There’s wing sauce and there’s WING sauce. The Cajun honey lime sauce on these wings was so good that I’ll be using it on a lot more than ‘just’ wings. A little spice, a little sweet, and a little citrus, all in a thick but not gooey sauce that doesn’t just flow off your wings into the bottom of the basket. Finger-licking good, that’s for sure.
Cajun Honey Lime WingsI used a fairly tame and not overpowering BBQ sauce when I made these Cajun honey lime wings. The flavors could easily be drowned out by an overly sweet smoky BBQ sauce. Just grab your run-of-the-mill regular ole BBQ sauce. Nothing fancy.

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.

Cajun Honey Lime 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 Cajun seasoning
For the sauce
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon (or more, to taste) Sriracha
  • Juice of 1 lime
  • 1 tablespoon Cajun seasoning
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the Cajun 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.
For the sauce
  1. Combine all ingredients.

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Sriracha Honey Ham Glaze

It’s Easter time, and among other things, that means hams go on sale. I can’t pass up a cheap ham, so I grabbed a smoked spiral-sliced ham at the market. I warmed it up per the package instructions (does it get any easier?), but instead of using the odd-looking and somewhat questionable packet of glaze that came with the ham I brushed it with this great Sriracha honey ham glaze. Man, was it ever good! Just enough of that great Sriracha flavor and kick, with a tad bit of sweetness!
Sriracha Honey Ham GlazeThis ham was great by itself, but flat-out perfect on toasted ciabatta with extra sharp sliced cheddar cheese, mayonnaise and yellow mustard. I also chopped up the ham after glazing it and used it in an out-of-this-world great omelet. It was so good that I think I’ll go to the market early tomorrow and grab another ham while they are still on sale.

If you’re looking to step up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Sriracha Honey Ham Glaze
Recipe type: Glaze
Cuisine: American
Cook time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Sriracha sauce
  • 1/2 teaspoon minced garlic
Instructions
  1. Place all ingredients in a small saucepan over medium low heat and heat thoroughly while your ham is cooking.
  2. When the ham is done brush the glaze over the ham. If you want, save a bit of the glaze for brushing on the sliced ham.

 

Spicy Honey Wings

A little sweet. A little heat. Those are the keys to a great wing sauce. These spicy honey wings have the perfect combination of both. Even with my Fire-Eater rub and a healthy dose of hot sauce, they’re plenty sweet. Perfect for dipping in a bowl of cold Ranch or blue cheese dressing.
Spicy Honey WingsI find myself sitting here and just staring at the picture of the spicy honey wings. Man, they sure were pretty, and they sure were delicious. I could easily make another batch for lunch today. I think I will. All of the ingredients to make the rub and sauce are pantry staples, and I always keep plenty of fresh wings around because you never know when you might want a few wings.

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.

Spicy Honey Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • 3-4 tablespoons Fire-Eater poultry rub
For the sauce
Instructions
For the wings
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. 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.
For the sauce
  1. Combine all ingredients in a medium saucepan. Warm slightly then transfer to a large bowl when ready to use.
  2. When wings are done, add to the bowl of sauce and toss to coat.
  3. Serve with Ranch or blue cheese dressing and lots of paper towels.

Honey BBQ Wings

I’m always cooking up a batch of wings. I usually cook them on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000, but sometimes I’ll grill them or smoke them. These fantastic, sticky, sweet honey BBQ wings are great as appetizers or a main dish.

Honey BBQ WingsWe served these wings with our favorite buffalo wing dipping sauce. Because the wings are a little on the sweet side you’ll want to serve them with at least one dipping sauce that has a little kick.

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.

Honey BBQ Wings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1/2 cup Teriyaki sauce
  • 1 cup oyster sauce
  • 1/4 cup Tamari sauce
  • 1/4 cup ketchup
  • 2 tablespoons garlic powder
  • 2 dashes liquid smoke flavoring
  • 1/2 cup sugar
  • 3-4 pounds chicken wings, separated
  • 1/4 cup honey
Instructions
  1. Combine the Teriyaki sauce, oyster sauce, Tamari sauce, ketchup, garlic powder, liquid smoke, and sugar in a large re-sealable baggie.
  2. Add the chicken wings and seal. Shake gently to coat.
  3. Place baggie inside a large bowl or baking dish (in case it leaks) and refrigerate for 8 hours to overnight.
  4. Shake off excess marinade.
  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. Brush wings with honey and place under the broiler or over direct heat on the grill for 2-3 minutes.
  7. Serve with dipping sauce.