Spicy Barbecue-and-Bacon Baked Beans on the Char-Broil Big Easy

It’s summer time. And summer is good. Summer is better, though, with a big ole plate of spicy barbecue-and-bacon baked beans on the Char-Broil Big Easy. These are some of the most flavor-packed beans you’ll find. And talk about easy to make, too! It’s not quite as easy as open a bunch of cans and heat, but it’s close to being that easy. A little time in the oil-less fryer and you’re ready to devour some tasty beans. Double, tripe or quadruple the recipe and you’ve got a great dish for a picnic or family get-together!

Spicy Barbecue-and-Bacon Baked Beans on the Char-Broil Big Easy

Much of the flavor in these spicy barbecue-and-bacon baked beans on the Char-Broil Big Easy comes from the Ranch style beans. Then along comes a bit of jalapeno spiciness. And just a hint of sweetness. For the BBQ sauce I went with a nice hickory BBQ sauce to add a bit of that outdoorsy flavor.

The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!

Use a bunk bed in conjunction with these disposable pans and you’ll be able to make a double-batch of these beans!

Also try my apple pie baked beans on the Char-Broil Big Easy.

Spicy Barbeque-and-Bacon Baked Beans on the Char-Broil Big Easy
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5 from 1 vote

Spicy Barbecue-and-Bacon Baked Beans on the Char-Broil Big Easy

Use a hickory BBQ sauce to add a bit of that outdoorsy flavor.
Course Side Dish
Cuisine American
Keyword baked beans, spicy
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 386kcal

Ingredients

Instructions

  • Cook the bacon until about 3/4ths done. I do this in an oven at 350 F for about 30 minutes, but you can also use a skillet on the stove top. Drain.
  • Fire up your Big Easy.
  • Spray an 8" round disposable Dutch oven pan or use some other pan that will fit into the Big Easy.
  • in large bowl combine beans, barbecue sauce, jalapeno, onion, brown sugar and mustard.
  • Stir in the bacon.
  • Pour mixture into the pan and transfer to the Big Easy basket and into the cooker.
  • Bake 45 minutes or until bubbly hot and the onions are just tender.

Nutrition

Calories: 386kcal | Carbohydrates: 68g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 1223mg | Potassium: 743mg | Fiber: 8g | Sugar: 41g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.

Slow Cooked Jalapeno Corn

You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.

Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.

If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!

Also try my cedar planked sweet corn.

Slow Cooked Jalapeno Corn
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5 from 1 vote

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 223kcal

Ingredients

  • 24 ears fresh corn shucked and kernels cut from the cobs
  • 2 cups heavy cream
  • 2 sticks butter cubed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cloves garlic minced
  • 4 jalapenos sliced very thin

Instructions

  • Preheat the oven to 250 degrees F.
  • Place corn in a large disposable roasting pan.
  • Add remaining ingredients and stir.
  • Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
  • Stir before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!

Mexican Meatloaf

I have a little rule about my meatloaf. I like to keep my vegetables cut a big bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not a lot crunchy. I don’t want to the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
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4 from 1 vote

Mexican Meatloaf

This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal

Ingredients

For the meatloaf

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 pound Mexican chorizo removed from casing, crumbled
  • 2 poblano chiles roasted, peeled, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 4 eggs beaten
  • ½ cup ketchup
  • ½ cup sour cream
  • 1 cup bread crumbs

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute. Remove from heat and let cool.
  • Transfer the vegetables to a large bowl. Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture. Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don’t be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
  • Remove from the oven and let rest 10 minutes before slicing. Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 4mg

Nutritional values are approximate.

Spicy Green Chile Guacamole

I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.

Spicy Green Chile Guacamole

The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.

I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.

Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.

If you can’t find Hatch chiles locally, you can always order them online.

Spicy Green Chile Guacamole
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5 from 1 vote

Spicy Green Chile Guacamole

One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
Course Appetizer
Cuisine American
Keyword guacamole
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 54kcal

Ingredients

  • 2 green chiles roasted. Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
  • ½ pound tomatillos husked, roasted
  • 1 avocado pitted, flesh removed
  • 2 cloves garlic
  • ½ cup cilantro
  • 1 teaspoon lime juice
  • ¼ cup water
  • kosher salt to taste

Instructions

  • Place all ingredients into a blender or food process and process until smooth.
  • If the mixture is too thick add a bit more water and pulse a few times.

Notes

If you don’t have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg

Nutritional values are approximate.

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce.

Spicy Bacon Burger

I usually cook my spicy bacon burger on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion. You can also cook the bacon on the griddle, but I usually bake my bacon.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my Louisiana burgers and my butter burgers. And you have to have my pepper crusted bacon cheeseburgers! They’re all seriously good.

Spicy Bacon Burger
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5 from 1 vote

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. 
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings
Calories 957kcal

Ingredients

For the burger

  • 1 pound ground beef I prefer a 85/15% mix
  • Kosher salt
  • ground black pepper
  • 12 slices bacon
  • 3 sesame seed hamburger buns
  • 3 slices extra sharp cheddar cheese
  • 3 slices habanero jack cheese
  • Green leaf lettuce
  • 6 slices tomato
  • 6 slices red onion

For the sauce

Instructions

For the burger

  • Preheat oven to 380 F.
  • Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
  • Fire up your grill and cook the burgers until the desired doneness is reached.
  • Toast the buns if desired.
  • Top patties with cheese and melt.
  • Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.

For the sauce

  • Whisk together all ingredients until smooth.

Nutrition

Calories: 957kcal | Carbohydrates: 29g | Protein: 67g | Fat: 63g | Saturated Fat: 26g | Trans Fat: 2g | Cholesterol: 216mg | Sodium: 1808mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 13mg | Calcium: 481mg | Iron: 6mg

Nutritional values are approximate.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.

This spicy buttermilk fried chicken using the Vortex is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.

Spicy Buttermilk Fried Chicken using the Vortex

There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken using the Vortex. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my Weber grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

Spicy Buttermilk Fried Chicken using the Vortex
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5 from 1 vote

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal

Equipment

Ingredients

For the buttermilk marinade

For the seasoning mix

For the chicken coating

For the egg wash

For cooking

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you’ll need at least a 22″ charcoal grill

Nutrition

Calories: 565kcal | Carbohydrates: 46g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4690mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1313IU | Vitamin C: 22mg | Calcium: 371mg | Iron: 5mg

Nutritional values are approximate.

Five-Alarm Buffalo Wings

Visit my other site, For The Wing, for all things chicken-wing!

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!

Five-Alarm Buffalo Wings

If you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

Also try my kicked-up Fire-Eater Habanero wings. For a little mellower but still crazy-good wing, try my Buffalo Supreme 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.

Five-Alarm Buffalo Wings
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5 from 1 vote

Five-Alarm Buffalo Wings

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings
Course Appetizer
Cuisine American
Keyword Buffalo, spicy, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 519kcal
Author Mike

Ingredients

For the Five-Alarm Buffalo sauce

Instructions

For the sauce

  • Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.

Notes

I like my Buffalo wings saucy, but you might end up with leftover sauce. That’s not a bad thing.

Nutrition

Calories: 519kcal | Carbohydrates: 1g | Protein: 23g | Fat: 47g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1235mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1196IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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

I love making jerky on my dehydrator. 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 Ground Beef Jerky on the Nesco Snackmaster Pro made using a seasoning  from Hi Mountain that I picked up at our nearby Cabela’s.

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

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. Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro is so really, really tasty that you’ll enjoy more than you may want (so make a double batch!).

I 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. Take the time to say ‘hi’ even if you don’t need anything the next time you see them.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

Also try my Hi Mountain pepperoni and sweet and spicy jerky.

Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

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

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. 
Course Dehydrator
Cuisine Jerky
Keyword beef, dehydrator, jerky, nesco snackmaster pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 1243kcal
Author Mike

Ingredients

Instructions

  • 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.
  • Place beef in a resealable bag or container.
  • Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
  • 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.
  • Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
  • 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.
  • 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.
  • Let cool before storing in an airtight container.

Nutrition

Calories: 1243kcal | Protein: 194g | Fat: 45g | Saturated Fat: 20g | Trans Fat: 3g | Cholesterol: 562mg | Sodium: 605mg | Potassium: 3139mg | Calcium: 85mg | Iron: 22mg

Nutritional values are approximate.

Fiery Smoked Chuck Roast

Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.

Fiery Smoked Chuck Roast

I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.

Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.

Serve with your favorite BBQ sauce, if you wish!

Fiery Smoked Chuck Roast
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5 from 1 vote

Fiery Smoked Chuck Roast

The beef takes on a wonderful flavor that isn’t overly spicy but still has a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Course Main
Cuisine American
Keyword beef, smoked, spicy
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
Calories 245kcal

Ingredients

Instructions

  • Place the chuck roast into a resealable container or bag.
  • Add the marinade. Seal and toss to coat.
  • Refrigerate overnight.
  • Fire up your smoker for cooking at 250 F.
  • Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
  • Smoke for two hours.
  • Transfer meat to a large piece of foil and seal tightly.
  • Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
  • Remove from the smoker and let rest 30 minutes before slicing or chopping.

Notes

Nutritional values do not include the Goya Mojo Chipotle Marinade.

Nutrition

Calories: 245kcal | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 110mg | Potassium: 452mg | Vitamin A: 18IU | Calcium: 23mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.

Slow Cooker Jalapeno Pot Roast

I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

If you can’t find fire-roasted jalapenos just use the canned ones. Or substitute fresh jalapenos, roasted on a grill then chopped.

Also try my slow pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast
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4 from 1 vote

Slow Cooker Jalapeno Pot Roast

I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings
Calories 316kcal

Equipment

Ingredients

Instructions

  • Place meat into the slow cooker.
  • Combine remaining ingredients in a large bowl and pour over the meat.
  • Cover and cook on low 8-10 hours.
  • Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Nutrition

Calories: 316kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 432mg | Potassium: 600mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg

Nutritional values are approximate.