Anchonero Hot BBQ Wings

One of the best things I love about chicken wings is that there isn’t just one perfect combination of rub and sauce. There are an infinite number of great wings, and these Anchonero Hot BBQ wings are just another example of a perfect combination of a spicy southwestern rub and sauce. A little heat and a little sweet, you’d think I hadn’t eaten in a month when I devoured these wings. ‘Anchonero’  is a combination of ancho (a wonderful mild pepper, a dried poblano) and habenero (a pretty darned spicy pepper!) chiles. You get great chile pepper flavor in every bite, that’s for sure. I found the spice level to be great, not too hot but definitely not mild either.
The Anchonero rub and BBQ sauce i used on these wings comes from AlbuKirky Seasonings, in yep, you guessed it, Albuquerque, New Mexico. They have lots of southwestern-flavored rubs and sauces and jellies. Check them out, you’ll love them all!

I cooked these wings on my Weber Jumbo Joe using the Vortex insert but you can use a deep fryer, oven, gas grill, Char-Broil Big Easy, or whatever you prefer!

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.

5 from 1 reviews
Anchonero Hot BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 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.

Kick’N Chicken Legs on the Char-Broil Big Easy

It just occurred to me the other day. I have never cooked chicken legs by themselves on my Char-Broil Big Easy. I’ve done plenty of whole chickens, and tons of wings and breasts, but never legs. What the heck was I thinking? I immediately set out to remedy that situation. These Kick’N chicken legs came out fantastic, just like all the other poultry I’ve ever cooked on the Big Easy. Super moist and tender, and thanks to Weber’s Kick’N seasoning, nice and spicy!
You won’t end up with crispy skin when you make these Kick’N chicken legs, but you will end up with delicious meat bite after bite. I’d say I used the right amount of the seasoning because I do prefer a little kick to my chicken, but not so much that I’m balled up on the floor crying. These legs were fantastic and spiced perfectly.

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
Kick'N Chicken Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
 
I used a bunk bed basket because it makes for easier cleaning. You can fit two bunk bed baskets into the Big Easy basket at once.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly brush the chicken legs with oil and season, to taste, with the Kick'N chicken seasoning.
  3. Transfer legs to the Big Easy.
  4. Lower the basket into the Big Easy and cook for approximately 20 minutes per pound, or until the legs reach 165-175 F as measured in several spots.
  5. Remove and let rest 10 minutes before serving.

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.

5 from 1 reviews
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.

Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.
I use the lettuce mixture on all of my po boys. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.

5 from 1 reviews
Andouille Po Boy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 loaf po boy bread, sliced horizontally (substitute French bread)
  • 1 pound cooked andouille sausages, halved (you can substitute smoked sausage)
Lettuce mixture
  • 1/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 teaspoon (or more, to taste) Louisiana hot sauce
  • 2 teaspoons minced garlic
  • 1 heaping cup shredded and chopped iceberg lettuce
Instructions
  1. Preheat oven to 350 F.
  2. Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  3. Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  4. Place the sausages on the bottom bread half.
  5. Top with the lettuce mixture and top bread half.
  6. Cut in half and serve.
Lettuce mixture
  1. Combine all ingredients in a bowl.

Raging River Chicken on the Char-Broil Big Easy

I’ve been using seasonings from Dizzy Pig for years. Everything they make is packed with flavor and is of the highest quality. Dizzy Pig has a wide variety of spice mixes available, like this Raging River seasoning that is absolutely perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Either way, you get a great maple-infused herby flavor with just a slight spicy kick that is out-of-this-world great.

Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting.

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

Raging River Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with olive oil.
  4. Generously sprinkle the chicken with the seasoning.
  5. If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can (if using) and carving.

Waffle Iron Chocolate Chip Cookies

My sweet tooth was calling my name. At first it was telling me to make brownies on the waffle iron again, which were a real crowd pleaser. I resisted, so the voice and I compromised on chocolate chip cookies made on the waffle iron. Quick, easy, and yep, they taste just like chocolate chip cookies…. because they are.
Waffle Iron Chocolate Chip CookiesI found getting the cookies off the hot waffle iron to be challenging, so I turn off the iron and let them cool. I can then slide a knife beneath them and they come right off. They get nice and crunchy after cooling. Perfect for dunking.

Waffle Iron Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 large cookies
 
Total cook time shown is for 6 large cookies, each made from 4 sections of dough. You can make more, or less.
Ingredients
  • 1 package pre-made cookie dough (I used a Nestle's Tollhouse bar, but you can also use dough in a tube)
  • Non-stick spray
Instructions
  1. Preheat your waffle iron and spray with non-stick spray.
  2. I put 4 pieces of dough onto my small iron at once. I let them touch so that when I closed the iron it would form one large cooking. You can do it however you like. One at a time, two at a time, whatever works for you.
  3. Close the lid and let cook 3-6 minutes or until starting to get dark.
  4. Turn off the iron and let cool 5 minutes before carefully removing the cookie.
  5. Let cool completely. The cookie will get crunchier as it cools.
  6. Continue cooking by turning your iron back on and reheating it before adding more dough.

4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Pizza? Nope.

5 from 1 reviews
4-Cheese Meatball Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
 
Ingredients
  • 1 large pizza dough (I used my bread machine pizza dough)
  • 1/2 cup pizza sauce (I used my homemade sauce)
  • 8 Italian cooked meatballs, cut in half (I used my homemade meatballs. See the note below)
  • Any other desired toppings (I added mushrooms and black olives... plus a few pinches of dried red pepper flake)
  • 1 cup shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup shredded fresh Parmesan cheese
Instructions
  1. Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  2. Preheat oven to 420 F
  3. If using store-bought pizza dough or crust, prepare per the package instructions.
  4. Ladle sauce onto the pizza and spread out edge-to-edge.
  5. Distribute the meatballs around the pizza.
  6. Add any other toppings that you desire.
  7. Sprinkle with the cheeses.
  8. Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.

Black Pepper Honey

I wasn’t sure how I was going to word this post. I mean, yeah, it’s just honey, salt and pepper. But boy, was it ever good on a few toasted English muffins. I never thought about just how much salt and pepper really could make honey even better than it already is. It’s just that easy. Great anywhere you use “regular” honey.

My great uncle kept bees for a while when I was younger. I was (and still am) fascinated by them. It’s amazing how much different fresh honey tastes than the mass-produced honey you find in the grocery store. It’s like night and day.

5 from 1 reviews
Black Pepper Honey
Author: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 cups quality honey
  • 2 teaspoons freshly ground black pepper
  • A pinch of Kosher salt
Instructions
  1. Pour honey into a medium saucepan over medium heat until you notice bubbles starting to appear along the edges of the pan.
  2. Add the pepper and salt and stir.
  3. Bring to a simmer then remove from the heat and let cool completely.
  4. Store in an air-tight container.
  5. Note: The honey does not require refrigeration, but you should use it up within a few weeks.