I really 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. This sweet BBQ ground beef jerky on the Nesco Snackmaster Pro has a nice mellow smoky BBQ flavor that is definitely not overwhelming. It has a bit of sweetness, but it’s definitely not candy-like. The meat has the perfect ‘bite’, just a little tug.
Make sure you rotate your trays every 2 hours or so when making sweet BBQ ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.
Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, mesquite, sweet habanero and hickory.
Check out my guide to using the Nesco Snackmaster Pro
. You will be making fantastic jerky at home in no time at all!
Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Servings 1 /2 pound
- 1 pound lean ground beef
- 1 heaping tablespoon Eastman Outdoors Sweet BBQ Jerky Seasoning see my note below
- 1 teaspoon curing salt Comes with the seasoning. Optional if you're going to refrigerate the finished product
- 1/4 cup water
NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
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.
This grilled sweet BBQ bacon takes candied bacon to a whole new fantastic place. The bacon gets ‘happy’ overnight in an off-the-shelf marinade, getting infused with slightly sweet BBQ flavors. Skewered and onto the grill over indirect heat until just starting to get golden brown. Any more and the marinade will caramelize. After cooling (and I have to admit, some didn’t cool much before I devoured them) you have wonderous appetizer bacon-on-a-stick.
I also took some of the bacon off the skewers and saved it for topping burgers later in the day. The bacon adds tremendous flavor to a burger. Way, way beyond your usual bacon.
Breakfast on the grill is great. Trying grilling up some biscuits to go with your bacon!
Grilled Sweet BBQ Bacon
Great eaten right off the skewers, or remove and use as the best burger topping ever!
Servings 1 pound
Separate bacon strips and place into a large resealable container or baggie.
Add the marinade. Seal and toss gently to coat.
Refrigerate for at least 4 hours, or overnight for best results. Turn the bacon over every few hours to get the marinade well-distributed.
Thread the bacon onto the skewers. I found it easiest to first fold the bacon like an accordion, then I fed the skewer through the middle.
Fire up your grill for indirect cooking.
Place the skewers onto the grill. Grill for 10 minutes then flip and continue grilling another 5-10 minutes or until the bacon is done. NOTE: The bacon will not be crispy. Do not let it cook until it gets dark.
If you are serving the bacon on skewers as meat snacks, let them cool before serving.
If you are using the bacon on burgers or sandwiches, immediately remove the bacon from the skewers before cooling. Once the bacon cools it will be very difficult to remove the skewers.
I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
A little sweetness and a little fruitiness. It’s the perfect sauce for chicken fingers or nuggets (that reminds me, check out my homemade chicken nuggets!). It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh, making this sauce easy to make any time of the year.
Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.
Chili Sauce for Chicken Fingers
Servings 2 cups
- 1 cup sweet chili sauce
- 1/2 cup mango chopped
- 1/2 cup pineapple chopped
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!
The Sriracha honey glazed 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. Also make my cherry sauce glaze! My pepper onion beer sauce makes for a great topping for ham!
Sriracha Honey Ham Glaze
Servings 1 /2 cup
- 1/2 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons Sriracha sauce
- 1/2 teaspoon minced garlic
Place all ingredients in a small saucepan over medium low heat and heat thoroughly while your ham is cooking.
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.
The best months of the year are when sweet corn is in season. We have lots of great corn here in the mid-west, and there are lots of ways to prepare it. This candied sweet corn is definitely sweet, but it also has a bit of spice to it thanks to some Cajun seasoning. The sweet and heat really compliment each other perfectly. This corn dish disappears quickly.
You can also use canned or frozen corn, so you can make this candied sweet corn year ’round. Sure it’s best when made with fresh corn, but we all know that can’t always happen!
Also try my southern creamed corn.
Candied Sweet Corn
Servings 4 servings
- 6 ears corn
- 1 tablespoon unsalted butter
- 3 tablespoons sweet onion diced
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1-2 teaspoons Cajun seasoning to taste
Cut the corn off of the cob.
Melt butter in a medium skillet over medium-high heat.
Add the onion and cook until tender.
Add the corn and cook until tender.
In a bowl, combine the brown sugar, honey and Cajun seasoning.
Stir in the corn mixture and cook for a few minutes, stirring constantly.
Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings made on the Char-Broil Big Easy. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…
These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
I went simple with the dipping sauce for these wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit.
Don’t like sticky? Try my crispy Big Easy wings instead.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Wicked Sticky Wings on the Char-Broil Big Easy
Servings 2 -4 servings
For the sauce
- 1/3 cups Franks Hot Sauce
- 1 1/2 cups brown sugar
- 1 tablespoon water
For the wings
- 2 pounds half of a family pack fresh chicken wings
For the sauce
Place all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer and simmer for 5 minutes.
Remove from heat and let cool COMPLETELY before using. Even better, cover and refrigerate overnight. This will help the sauce stay sticky and thick.
These little sweetheart buddies are sure to be a hit with your sweetie on Valentine’s Day! They are chocolatey, crunchy, and sweet. What a wonderful take on the classic Muddy Buddies! I had no idea that there is a such thing as chocolate Chex cereal. What rock have I been living under? Not only is it great as a cereal, it’s perfect in sweet treat mixes like this one!
Sweetheart Buddies are fun to make and just as fun to eat. Make a double batch because they won’t last long.
One of my other favorite lovey-dovey day treats are red velvet Rice Krispies treats. Also try my chocolate chocolate chip caramel bars.
Place cereal in a large plastic bowl.
Melt candy melts in a double boiler or in a microwave per package instructions.
Pour melted candy over the cereal and stir to combine.
Spread coated cereal out onto wax paper and let cool almost completely.
Place cereal back into the bowl or into large baggies.
Add in the cake mix and sugar and gently shake or stir to combine.
Add in the M&Ms and gently stir.
These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth. They are very, very good. The original inspiration came from Chris over at the Nibble Me This blog site. Check Chris’ site out. He always posts great grilling and smoking ideas.
Since we are currently remodeling our kitchen we made these entirely on our ancient Weber gas grill. No matter what you use to make them, these sausage-stuffed grilled sweet peppers are fantastic.
The Italian sausage mixture is moist, tender, and very tasty! For a pizza twist, try my grilled bell pepper pizzas!
Sausage-Stuffed Grilled Sweet Peppers
- 1 pound mini sweet bell peppers
- 1 pound ground Italian Sausage
- 1/2 Vidalia onion chopped
- 4 cloves garlic minced
- 1 medium tomato seeded and chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon or much more dried red pepper flake
- 1/4 cup shredded Italian cheese blend
Soak some bamboo skewers in water.
Bring a large pot of water to a boil. Add peppers and boil for 3 minutes.
Drain peppers and place into an ice bath for 5 minutes.
Cut tops off peppers and remove seeds.
Crumble sausage into a large skillet over medium-high heat and cook until nearly done.
Add onion, garlic, tomato, basil, oregano and pepper. Stir and cook until onions are softened.
Remove from heat. Stir in the cheese. Let cool for 5 minutes.
Fill peppers with the sausage mixture. Skewer and place over direct heat on a grill for 3-5 minutes. Flip and grill another 3-5 minutes.
We recently returned from my parent’s home, where we spent Thanksgiving. My dad has 8 or so very large pecan trees (4 are commercial and the others are ‘volunteers’). This year, one of the trees that hasn’t produced nuts for over 8 years really put out a crop. My dad had over 10 paper grocery bags already picked by the time we arrived. He picked 3 more paper bags in just a few days. Time to make sweet spicy and salty candied pecans.
I always make sure to make off with some of dad’s pecans. This time he gave us 3 pounds of the most perfect, tasty pecans ever. These pecans are like gold. This recipe for sweet spicy and salty candied pecans makes for a fantastic snack, if you can keep from eating all of the nuts before you make it.
Also try my southern toasted pecans.
Sweet, Spicy and Salty Candied Pecans
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 2 cups pecan halves or use a mix of raw nuts such as walnuts, almonds, etc
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dried rosemary roughly chopped
Line a baking sheet with parchment paper.
Melt the butter in a large skillet.
Stir in all of the remaining ingredients except the rosemary. Cook, stirring often, until the brown sugar is melted and the nuts are lightly toasted, 5-10 minutes.
Remove from heat and stir in the rosemary.
Pour nuts out onto the parchment paper and let cool. Serve.