Author: Mike

Bagel-Seasoned Saltines

Ever since I made a batch of Fire-Eater saltines I just cannot stop making flavor after flavor of crackers. You can use just about any seasoning you like, but whatever you do, you have to make these bagel-seasoned saltines. Poppy and sesame seeds combined with onion and garlic flavors, with just a hint of fennel (use a little or a lot, but start with a little) make for the perfect combination. There’s really no point in only making one sleeve of these saltines, they won’t last that long at all.

Bagel-Seasoned Saltines

More Seasoning, More Better


The seasoning may have trouble adhering to the crackers. If that happens to you add a bit more oil. Or just sprinkle the saltines with a bit more seasoning right before serving. Either way, everyone will love these bagel-seasoned saltines.

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Also try my baked seasoned Ritz crackers and my nacho cheddar saltines.

Bagel-Seasoned Saltines
Print Pin
5 from 1 vote

Bagel-Seasoned Saltines

I just cannot stop making flavor after flavor of crackers. You can use just about any seasoning you like, but whatever you do, you have to make these bagel-seasoned saltines. 
Course Appetizer
Cuisine American
Keyword crackers, seasoned
Prep Time 12 hours
Total Time 12 hours
Servings 40 crackers
Calories 34kcal
Author Mike

Ingredients

For the Saltines

For the Bagel seasoning (makes approx 5 tablespoons)

Instructions

For the Saltines

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get ‘happy’, tossing gently every once-in-a-while.

For the Bagel seasoning

  • Combine all ingredients.

Notes

Store leftovers in an air-tight container for up to 3 days.

Nutrition

Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 109mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Bacon Cheddar Pinwheels

I was looking for a quick-and-simple meal idea when I came across this recipe for bacon cheddar pinwheels. Lucky me, I had everything I needed to make them on-hand. You can make any variation you want, substituting any kind of cheese or meats, but I went with the classic combination of ham and cheddar. With bacon, of course. I wouldn’t skip the bacon. You could, I guess, but that crunch really makes the pinwheels a little extra special.

Bacon Cheddar Pinwheels

Make Them Your Way

You can add a bit (and I do mean just a bit) of mustard or sandwich spread on top of the meats before rolling the dough up into a loaf, but don’t go overboard. You don’t want the dough to get soggy and begin to burst open while it’s baking. These can always be served with mustard, mayonnaise, or whatever you prefer, on the side.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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I cut our bacon cheddar pinwheels fairly thick since we were eating them as a main dish. If you serve them as appetizers you can cut them smaller and get a lot more servings. You can make the ‘logs’ ahead of time and bake them just in time for your guests to arrive so they are hot and ooey gooey.

Also try my BBQ pinwheels.

Bacon Cheddar Pinwheels
Print Pin
4 from 1 vote

Bacon Cheddar Pinwheels

I was looking for a quick-and-simple meal idea when I came across this recipe for pinwheels. Lucky me, I had everything i needed to make them on-hand. 
Course Main
Cuisine American
Keyword bacon, cheese, wraps
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 558kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

  • 6 slices bacon
  • 11 ounce French bread dough you can also use canned or fresh pizza dough
  • 1 cup extra sharp Cheddar cheese shredded
  • 18 slices sandwich meat

Instructions

  • Preheat oven to 390 F.
  • Line a baking sheet with aluminum foil.
  • Add the strips of bacon (do not overlap) and place in oven for 15 minutes.
  • Flip bacon and cook another 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain.
  • Reduce oven to 350 F.
  • Remove foil from pan (if there’s lots of grease you may wish to dab it up first with a paper towel), wad up and dispose.
  • Spray the pan with non-stick spray.
  • Open the can of dough and unroll. Use a rolling pin if needed to smooth it out into a square or rectangle (mine wanted to be a square), but don’t let the dough get too thin. If desired, take a pizza wheel and cut off any jagged edges (but only if you’re picky like I am).
  • Sprinkle the cheese around the dough, leaving a 1″ border around all edges.
  • Add the sandwich meats and cooked bacon.
  • Starting on one edge, roll the dough up into a tight log.
  • Seal the ends and seam by pinching the sides together.
  • Cut a few small slits into the top of the loaf and transfer to the baking sheet, seam-side down. I used two large spatulas, gently sliding them under the log, to transfer the dough without problem.
  • Bake for 25-30 minutes or until golden brown.
  • Let cool for 10 minutes before slicing as thin or thick as desired.

Notes

You can use any sandwich meat you like or mix it up by using several different meats!

Nutrition

Calories: 558kcal | Carbohydrates: 1g | Protein: 38g | Fat: 44g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1891mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Calcium: 214mg | Iron: 1mg

Nutritional values are approximate.

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Bread Machine Southern Biscuits

Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these bread machine southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!

Bread Machine Southern Biscuits

Great Biscuits Make For Better Days

You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!

For the best results, use whole milk, real butter and eggs.

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The Easiest Best Breakfast Sandwich

My wife loves her breakfast sandwich maker. A biscuits (or English muffin), a cracked egg, a sausage patty, a piece of cheese and a few minutes make for a fantastic way to start the day. Tastier than the fast-food version. And oh so much cheaper. Cleanup is pretty easy too. These biscuits are perfect for it, too. She can freeze them and then, the night before, take on out and let it defrost in the fridge. Same with the sausage patties. For those, I take a roll of breakfast sausage, cut into 10 slices that I pound out just a bit and bake until done. I freeze them between small pieces of wax paper. They’re perfect for these sandwiches too!

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Slather these bad boys with some bacon jam and you’ll be in for a real treat!

Bread Machine Southern Biscuits
Print Pin
3.12 from 26 votes

Bread Machine Southern Biscuits

The more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. 
Course Bread
Cuisine American
Keyword biscuits, bread machine
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 213kcal

Equipment

Ingredients

Instructions

  • Place the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
  • Process on the dough cycle until done.
  • Remove dough from bread machine and roll out until 1/2″ thick. Try to not over-work the dough.
  • Cut into desired sizes and transfer to a buttered sheet pan.
  • Let rise in a warm place until doubled, about an hour.
  • Preheat oven to 425 F.
  • Bake biscuits for 15 minutes or until lightly golden in color.

Notes

Use whole milk for best results.

Nutrition

Calories: 213kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 263mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Spaghetti Sauce

I could not be happier that I made this smoked spaghetti sauce. I always keep spaghetti sauce on hand for those nights when I don’t have time to do anything fancy for dinner. Smoking the ingredients for the sauce really adds a totally different twist to a (somewhat) traditional Italian dish. I did not add a lot of smoke out of fear that it might be overwhelming. After all, I was making spaghetti sauce, not smoked brisket chili!

Smoked Spaghetti Sauce

Destined For Greatness

I wouldn’t normally put partially cooked meat next to vegetables on my smoker (or anywhere else for that matter), but I was only trying to infuse a slight smoke flavor into all of the ingredients. They all go into a pan later to finish cooking.

Smoked Spaghetti Sauce

Got Room? Add More Garlic.

I recommend adding more garlic to the smoker if you have space. Keep the smoked bulbs on hand for any dish that calls for garlic. Like smoked salt, smoked garlic really adds a great twist to any garlic dish.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this sauce.

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This smoked spaghetti sauce is fantastic in my million dollar spaghetti.

Smoked Spaghetti Sauce
Print Pin
5 from 1 vote

Smoked Spaghetti Sauce

I could not be happier that I made this smoked spaghetti sauce. I always keep spaghetti sauce on hand for those nights when I don’t have time to do anything fancy for dinner. Smoking the ingredients for the sauce really adds a totally different twist to a (somewhat) traditional Italian dish.
Course Sauce
Cuisine American
Keyword sauce, smoked, spaghetti
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 166kcal
Author Based on a recipe from The Cookshack

Equipment

Ingredients

For the smoker

For the tomato sauce

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 F. Do not add much wood if any. The charcoal itself should add enough smoke.
  • Season the ground beef and add it to the smoker along with the remaining ingredients.
  • Smoke for 45 minutes. You aren’t cooking the ingredients completely, just adding smoke flavor.
  • Remove from the smoker and let cool slightly.
  • Chop the ingredients, except for the mushrooms, which are sliced.
  • Note: I found that rough-chopping everything and then pulsing the ingredients a few times in a food processor to work the best. Chopping the smoked vegetables was challenging and the food processor lets you control the texture more easily.

For the tomato sauce

  • Add the sauce to a large sauce pan or pot.
  • Add remaining ingredients plus the smoked meat and vegetables.
  • Bring to a boil then reduce heat to a simmer and simmer for 30 minutes, stirring occasionally.
  • Serve with pasta or on sandwiches as sloppy Joes.

Notes

The sauce can be frozen for later use.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate.

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Primanti Brothers Terror Tots (Copycat Recipe)

My first trip to a Primanti Brothers restaurant was years ago in Coraopolis, Pennsylvania. I was always sad that there wasn’t one in Indiana… until now! Yep, we have Primanti Brothers! Woo hoo! My wife and I ate lunch there the other day. We both ordered salads, even though they are famous for their sandwiches. The Buffalo and Crispy chicken entree salads are very good. For a starter we ordered the Terror Tots. It took about 5 seconds for us both to agree: we had to make them at home. So here it is, my copycat recipe for Primanti Brothers Terror Tots. Crispy tots topped with cheese, bacon, spicy Sriracha sauce, and even spicier fresh jalapeno slices. You cannot possibly eat these fast enough.

Primanti Brothers Terror Tots (Copycat Recipe)

Not That Spicy. Really.

The salads at Primanti Brothers were incredibly fresh, as were the jalapeno slices on the Terror Tots. And they weren’t that hot. They in fact were quite tame, and very tasty. I saw the fear in my wife’s face when they first came to our table. She was worried they would be too hot. But, they must grow their peppers especially lightly spicy because we thought they were perfect. They all disappeared.

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Serve these tots with my copycat of the famous Primanti Brothers sandwich.

Copycat Primanti Brothers Terror Tots
Print Pin
5 from 1 vote

Primanti Brothers Terror Tots (Copycat Recipe)

We ordered the Terror Tots last time we were at Primanti Brothers. It took about 5 seconds for us both to agree: we had to make them at home. 
Course Appetizer
Cuisine American
Keyword spicy, tater tots
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 1054kcal
Author Mike

Ingredients

Instructions

  • Remove the tater tots from the oven and transfer to a platter.
  • Drizzle with the melted cheese.
  • Sprinkle with the bacon bits.
  • Squirt a few lines of Sriracha. Don’t be too shy.
  • Top with the fresh jalapeno slices and serve.

Notes

You can use shredded extra sharp cheddar cheese in place of the Velveeta. Or try some pepper jack for more kick!

Nutrition

Calories: 1054kcal | Carbohydrates: 128g | Protein: 31g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 48mg | Sodium: 3739mg | Potassium: 1593mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1132IU | Vitamin C: 34mg | Calcium: 710mg | Iron: 3mg

Nutritional values are approximate.

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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 on the Char-Broil Big Easy 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!

And if you can’t find Weber’s seasoning, just use whatever seasoning you want. Something with a little kick is best! Or at least I always think so!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

KickN Chicken Legs on the Char-Broil Big Easy

Not Crispy, But Mighty Delicious!

You won’t end up with crispy skin when you make these Kick’N chicken legs on the Char-Broil Big Easy, 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.

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!

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Also try my spicy roasted chicken legs and my garlic Parmesan drumsticks ready in no time on the Big Easy!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Kick'N Chicken Legs on the Char-Broil Big Easy
Print Pin
5 from 1 vote

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

These Kick’N chicken legs on the Char-Broil Big Easy came out fantastic, just like all the other poultry I’ve ever cooked on the Big Easy. Super moist and tender.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 551kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Lightly brush the chicken legs with oil and season, to taste, with the Kick’N chicken seasoning.
  • Transfer legs to the Big Easy.
  • 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.
  • Remove and let rest 10 minutes before serving.

Notes

I used a bunk bed basket because it makes for easier cleaning. You ‘ll need a basket to cook 8 legs at a time.

Nutrition

Calories: 551kcal | Carbohydrates: 1g | Protein: 42g | Fat: 41g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 216mg | Potassium: 523mg | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

Nutritional values are approximate.

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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 (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). 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.

Chipotle Garlic Cheese Bread

Make Ahead, Enjoy Later

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.

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Also try my buttery garlic herb knots, grilled garlic cheese bread and my super-easy garlic-cheese crescent rolls.

Chipotle Garlic Cheese Bread
Print Pin
5 from 1 vote

Chipotle Garlic Cheese Bread

This chipotle garlic cheese bread is packed with flavor, and oh does it ever bring the cheese.
Course Side
Cuisine American
Keyword cheese, garlic bread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 314kcal
Author Mike

Equipment

Ingredients

  • 6 tablespoons unsalted butter softened
  • 2 teaspoons Chipotle chili powder or more
  • 1 cup Mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • ¾ cup green onions chopped
  • 1 tablespoon parsley chopped plus more for garnish
  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large French bread halved horizontally

Instructions

  • Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  • Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  • Place bread halves onto a baking sheet lined with aluminum foil.
  • 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!).
  • Place bread under the broiler until starting to brown, 3-5 minutes.
  • Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

Notes

Substitute pepper jack for the cheddar for a nice little kick.

Nutrition

Calories: 314kcal | Carbohydrates: 8g | Protein: 9g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 339mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 1mg

Nutritional values are approximate.

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Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this deluxe andouille po boy. 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.

Deluxe Andouille Po Boy

A Crazy Good Sandwich

I use the lettuce mixture on all of my po boys, not just this deluxe andouille po boy. 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. Well, for a bit anyways. Lettuce never lasts as long as you wish it would.

Oh, That Mustard!

I love Creole mustard. And for a while here Indianapolis I was able to buy it in my grocery store. I don’t know what happened, though. “Someone done lost there mind” is what I’d say. Now I can’t find it here. Fortunately, though, I got it on subscribe-and-save on Amazon. Whew.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy Version 2.0
Print Pin
5 from 1 vote

Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. 
Course Main
Cuisine American
Keyword sandwich, sausage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 1557kcal
Author Based on a recipe from The Southern Po’ Boy Cookbook

Equipment

Ingredients

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound andouille sausages cooked, halved (you can substitute smoked sausage)

Lettuce mixture

Instructions

  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

Notes

Can’t find andouille? You can substitute smoked sausage.

Nutrition

Calories: 1557kcal | Carbohydrates: 116g | Protein: 69g | Fat: 90g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 3461mg | Potassium: 1015mg | Fiber: 6g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 11mg

Nutritional values are approximate.

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Raging River Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’ve been using seasonings from Dizzy Pig for years. Dizzy Pig has a wide variety of spice mixes available. Raging River seasoning is 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. Every bite has great maple-infused herby flavor. And just a slight spicy kick that is out-of-this-world great.

Raging River Chicken on the Char-Broil Big Easy

The Best Chicken

Raging River chicken on the Char-Broil Big Easy tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting. So is my rotisserie-style chicken, also made on the Big Easy, which you should also try. It’s amazing how great poultry on the Big Easy is, with just a few store-bought ingredients. And nothing could be easier to make, either.

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Raging River Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Raging River Chicken on the Char-Broil Big Easy

Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 1 chicken
Calories 155kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Lightly brush the chicken with olive oil.
  • Generously sprinkle the chicken with the seasoning.
  • 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.
  • Place chicken into the basket and insert into the Big Easy.
  • Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  • Let rest 15 minutes before removing the beer can (if using) and carving.

Notes

I use the Char-Broil folding chicken roaster Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. 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.

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 98mg | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

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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. They are decidedly different and fun to eat. Would I make them every day? Nah, probably not but I sure would like to! Oh, and topped with ice cream?!!

Waffle Iron Chocolate Chip Cookies

Tricky Sticky

I found getting the cookies off the hot waffle iron to be challenging. I found a solution to the problem, though. I turn off the iron and let them cool completely. I can then slide a knife beneath them and they come right off. The waffle iron chocolate chip cookies get nice and crunchy after cooling. Perfect for dunking. Perfect for topping with ice cream. Or just whipped cream for that matter.

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Also try my waffle iron eggs and biscuits.

Waffle Iron Chocolate Chip Cookies
Print Pin
4 from 1 vote

Waffle Iron Chocolate Chip Cookies

Quick, easy, and yep, they taste just like chocolate chip cookies…. because they are.
Course Dessert
Cuisine American
Keyword cookies, waffles
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 6 large cookies
Calories 226kcal
Author Mike

Equipment

Ingredients

  • 1 package cookie dough I used a Nestle’s Tollhouse bar, but you can also use dough in a tube

Instructions

  • Preheat your waffle iron and spray with non-stick spray.
  • 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.
  • Close the lid and let cook 3-6 minutes or until starting to get dark.
  • Turn off the iron and let cool 5 minutes before carefully removing the cookie.
  • Let cool completely. The cookie will get crunchier as it cools.
  • Continue cooking by turning your iron back on and reheating it before adding more dough.

Notes

Total cook time shown is for 6 large cookies, each made from 4 sections of dough. You can make more, or less.

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19IU | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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