Author: Mike

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak and burger topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat and a slight vinegary tang.

Jalapeno Onion Steak and Burger Topping

The Perfect Topping For Anything Grilled

Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger topping. It’ll really crank up anything grilled, from hot dogs to smoked sausages to burgers to grilled chicken sandwiches, too! There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

You don’t have to make these ‘spicy’. Instead, you can substitute other non-hot peppers. Sliced green bell pepper or poblanos will still add wonderful pepper flavor without adding the heat.

Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack

Also try my molasses chili steak marinade.

Jalapeno Onion Steak and Burger Topping
Print Pin
5 from 1 vote

Jalapeno Onion Steak and Burger Topping

This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week.
Course Sauce
Cuisine American
Keyword burgers, sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Calories 379kcal

Equipment

Ingredients

Instructions

  • Melt the butter in a large skillet over medium heat.
  • Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  • Cover and cook 15-20 minutes until the onions are softened and golden in color.
  • Stir often.
  • Add the heavy cream and stir. Cook for 2 more minutes.
  • Add the apple cider vinegar and season with salt and pepper to taste.
  • Stir and serve.

Notes

Also great on hot dogs!

Nutrition

Calories: 379kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 134mg | Potassium: 558mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1161IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Homemade Frosted Corn Flakes

One of the first recipes I made out of Big Bad Breakfast: The Most Important Book of the Day from John Currence was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! I could not get over just how much I enjoyed this cereal. It was like I hadn’t had a bowl in years. It didn’t wow me any more, I guess. Well, now I’m wow’d again!

Homemade Frosted Corn Flakes

Crunchy Until The Last Spoonful

These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.

The recipe calls for real sugar. I didn’t try it using a sugar substitute. My gut feeling is that you’re better using the real deal.

Homemade Frosted Corn Flakes
Print Pin
2.25 from 4 votes

Homemade Frosted Corn Flakes

So much more corn flavor than the stuff in a box! I mean they were super corny!
Course Main
Cuisine American
Keyword cereal, homemade
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
Calories 449kcal
Author Based on a recipe from John Currence

Equipment

Ingredients

Instructions

  • Preheat your oven to 250 F.
  • Line a baking sheet with parchment paper.
  • Lightly spray the paper with non-stick spray.
  • Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
  • Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
  • Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you’re aiming for 1/8″ if possible).
  • Sprinkle the batter with the remaining sugar.
  • Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
  • Remove from the oven and let cool.
  • Break up the corn into bite-sized pieces. It’s like breaking up brittle, but you want smaller pieces.
  • Return to the oven and bake another hour or until fully dried.
  • Remove and let cool completely. The flakes will get a bit crunchier after cooling.
  • Keep in an airtight container.

Notes

These flakes are thicker and ‘cornier’ than the store-bought stuff.

Nutrition

Calories: 449kcal | Carbohydrates: 90g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 309mg | Fiber: 9g | Sugar: 20g | Vitamin A: 30IU | Calcium: 25mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Sausage-Stuffed Peppers 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.

Sure, I’ve made bacon-wrapped jalapeno poppers. A lot of times. And I love them. But not everyone loves a little kick in their appetizers like I do, so that’s when these sausage-stuffed peppers on the Char-Broil Big Easy take the stage. The peppers get a nice little char on them. They have a little sweetness to them. The sausages bring a wonderful smokiness, and they kind of ‘pop’ when you bite into them. That’s a bit unexpected. The cream cheese? Well, it’s creamy. All wrapped in bacon goodness with a sprinkle of rub.

Sausage-Stuffed Peppers on the Char-Broil Big Easy

Use Your Favorite Rub Or Seasoning

I used the rub for my root beer can chicken on these sausage-stuffed peppers on the Char-Broil Big Easy. The rub has a little smoky flavor to it, along with a bit of garlic and just a very, very small hint of spiciness. Not enough to offend those that prefer mellower snacks. You can use your favorite rub or seasoning. I recommend something that has a little smokiness to it to give these that done-on-the-grill flavor.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Also try my Southwestern-stuffed peppers made 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.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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

Sausage-Stuffed Peppers on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Sausage-Stuffed Peppers on the Char-Broil Big Easy

Not everyone loves a little kick in their appetizers like I do, so that’s when these sausage-stuffed peppers take the stage. 
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, peppers, sausage, stuffed
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 appetizers
Calories 56kcal
Author Based on a recipe from Taste and Tell

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Cut the peppers in half lengthwise and remove any seeds and membranes.
  • Divide the cream cheese between the peppers.
  • Add the sausages and press down slightly to fit snuggly inside the peppers.
  • Wrap the peppers with the bacon and sprinkle with the rub.
  • Place into the Big Easy basket and bunk bed basket and cook for 20-25 minutes or until the bacon starts to crisp and the peppers have softened.
  • Let cool slightly before serving.

Notes

You’ll need a Bunk Bed basket to cook 20 peppers at once.

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 101mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine. I topped the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

BBQ Pulled Pork Poutine

Poutine Elevated

There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds. I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

On the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes. Top them with the meat and cheese. You won’t be sorry.

BBQ Pulled Pork Poutine
Print Pin
5 from 1 vote

BBQ Pulled Pork Poutine

I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
Course Main
Cuisine American
Keyword fries, pulled pork
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Calories 698kcal
Author Mike

Ingredients

Instructions

  • Spread the fries out onto a large platter.
  • Add pulled pork and cheese curds.
  • Drizzle with the BBQ sauce and garnish with the pickles.
  • Devour.

Notes

The amounts in the recipe can be changed to suit your tastes. I didn’t measure anything very closely, I just went for it. You can’t mess this up so don’t worry about amounts so much.

Nutrition

Calories: 698kcal | Carbohydrates: 70g | Protein: 20g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1864mg | Potassium: 806mg | Fiber: 8g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Jalapeno Ranch Dressing

I could’ve gone the smooth, creamy, mellow Ranch dressing route. But no, I wanted a salad dressing that would sneak up on me and then hit me with a little kick. This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.

Jalapeno Ranch Dressing

Ranch Elevated

The dressing thickens a bit as it sits. If it gets too thick for your liking just add a bit more buttermilk, stir, and serve. Don’t add too much at a time. You can add more, but you can’t take it out once it’s in there!

This dressing is also great as a dip for vegetables or chips. Use less buttermilk to make a thick, spicy dressing for hamburgers, wraps, or sandwiches.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of - 1.5oz: 12 of - 2.5oz)
(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

For a little less kick, try my avocado ranch dressing.

Jalapeno Ranch Dressing
Print Pin
4 from 1 vote

Jalapeno Ranch Dressing

This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.
Course Salad Dressing
Cuisine American
Keyword homemade salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 882kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients into a food processor or blender and process until smooth.

Notes

Stir again before serving.

Nutrition

Calories: 882kcal | Carbohydrates: 19g | Protein: 7g | Fat: 88g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 846mg | Potassium: 433mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1116IU | Vitamin C: 60mg | Calcium: 203mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.

Kraut-Stuffed Sausages

Sausages Are Important

You have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. If you don’t have casings to help keep the sausage together you might end up bursting them. Then what will you do? Cry. I would. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to my wife that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my bratwurst bath. Perfect for getting brats ‘happy’ before grilling them.

Kraut-Stuffed Sausages
Print Pin
5 from 1 vote

Kraut-Stuffed Sausages

These kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 482kcal
Author Based on a recipe from the BBQ Pit Boys

Equipment

Ingredients

  • 1 pound fresh sausages Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese Monterey Jack, mozzarella, any good white melting cheese will work
  • 5 sausage buns
  • prepared mustard

Instructions

  • Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion, kraut, and a bit of the juice from the kraut jar.
  • Stir and let cook until the onions are softened.
  • Remove from heat and let cool completely.
  • Stir in the cheese. It won’t melt but it will help bind the kraut mixture together.
  • Fire up your grill for indirect cooking.
  • Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don’t worry about being all pretty and what-not, just get it in there. But don’t shove so hard that you have a blowout!
  • Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  • Toast the buns.
  • Add cooked sausages to the buns and top with plenty of mustard.

Notes

No worries about having your toppings fall off with these sausages!

Nutrition

Calories: 482kcal | Carbohydrates: 11g | Protein: 19g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1541mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 448IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 3mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Smoked Sweet Potatoes with Chipotle Sour Cream

I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so fluffy and tender. To counter that sweetness just a little bit I top them with a nice (also smoky) sour cream and chipotle mixture. And I add a little bit of bacon for some more smokiness and a bit of crunch. Forget Russet potatoes, smoked sweet potatoes with chipotle sour cream are better! Serve these next time along your grilled steak and get happy!

Smoked Sweet Potatoes with Chipotle Sour Cream

Use An Oven. In A Pinch.

Don’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes instead, using an oven. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that. They’ll be sorta smoked sweet potatoes with chipotle sour cream. Still creamy delicious and super tasty!

Potato Nails? What?

Potato nails help ensure that your sweet potatoes (or regular ole baked potatoes, too!) get cooked nice and evenly. And they look cool. Just remember to remove the nails before serving!

Weber Original Potato Nails , Silver
Weber Original Potato Nails , Silver

Also try my spiral sweet potatoes with pecan butter.

Smoked Sweet Potatoes with Chipotle Sour Cream
Print Pin
5 from 1 vote

Smoked Sweet Potatoes with Chipotle Sour Cream

Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture. 
Course Side
Cuisine American
Keyword smoked, sweet potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 261kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 225 F.
  • Brush the potatoes with the oil and place on the smoker.
  • Smoke for 2-3 hours or until soft but not mushy.
  • Remove from the smoker and let cool slightly before slicing open. Chop the insides lightly.
  • Sprinkle the potatoes with the crumbled bacon.
  • Combine the sour cream and chipotles with some of the adobo sauce and spoon over the potatoes.
  • Garnish with the onions and serve.

Notes

The sour cream mix is great on regular baked potatoes, too!

Nutrition

Calories: 261kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 454mg | Potassium: 499mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17096IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Easy Sausage Stromboli

This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry. And we were too beat to throw together a huge meal. But that doesn’t mean we’d settle for lame. Just easy and fantastic. Yummy Italian sausage (spicy sausage makes it even better), pizza sauce and lots of ooey-gooey cheese all in crispy golden brown dough. Nothing fancy, nothing fru-fru, but definitely good and filling.

Easy Sausage Stromboli

A Few Changes

Don’t be afraid to add a little chopped bell pepper to the onion while it is cooking up. Don’t get it too soft though, you’ll still want a bit of crunch to it. If you have extra pizza sauce on hand warm it up and serve it on the side for dipping your easy sausage stromboli.

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my other stromboli recipe and a stromboli sandwich (yum!).

Easy Sausage Stromboli
Print Pin
5 from 2 votes

Easy Sausage Stromboli

This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry and too beat to throw together a huge meal. But that doesn’t mean huge and lame. Just easy and fantastic. 
Course Main
Cuisine American
Keyword stromboli
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 908kcal
Author Mike

Equipment

Ingredients

  • Olive oil
  • 1 medium sweet onion chopped
  • 3 cloves garlic minced
  • 1 pound spicy Italian sausage
  • 1 pound pizza dough I used a tube of Pillsbury pizza crust
  • 2 cups Mozzarella cheese shredded, divided
  • ½ cup pizza sauce plus more for dipping if desired
  • 1 tablespoon grated Parmesan cheese

For the topping

Instructions

  • Preheat oven to 425 F.
  • Saute the onion in a splash of oil in a large skillet over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Crumble in the sausage and cook until done.
  • Remove to a paper towel-lined plate to drain.
  • Flatten the dough into a rectangular shape in a 10″ x 13″ low-rimmed baking sheet lined with parchment paper or silpat.
  • Sprinkle the dough with half of the mozzarella.
  • Add sausage and drizzle with the sauce.
  • Add remaining mozzarella.
  • Roll the dough up working from the longest edge.
  • Pinch the seam and edges, and place seam-side down onto the mat.
  • Combine the topping ingredients and brush over the top of the dough.
  • Sprinkle with the Parmesan cheese and bake for 18 minutes.
  • Let rest 5-10 minutes before slicing.
  • Serve with warmed pizza sauce for dipping if desired.

For the topping

    Notes

    You can add any ingredients you want inside your stromboli, but stay away from anything that is wet. Wet ingredients should be patted dry with a paper towel first.

    Nutrition

    Calories: 908kcal | Carbohydrates: 65g | Protein: 39g | Fat: 55g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2332mg | Potassium: 545mg | Fiber: 3g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 347mg | Iron: 5mg

    Nutritional values are approximate.

    Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
    Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

    Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy

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

    I use a lot of products from Stubb’s, from sauces to marinades. I’ve been very happy with them all. That’s why I decided to use some of Stubb’s chicken rub on a whole chicken and drop it into my (awesome) cooker, the Char-Broil Big Easy.

    The Big Easy cooked the bird in 15 minutes per pound. The Stubb’s seasoning added a little sweetness. It also added a mild mustard flavor. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!

    Stubbs Chicken Rub Chicken on the Char-Broil Big Easy

    Try It As Beer Can Chicken

    I did make my chicken a beer can chicken by adding a bit more Stubb’s chicken rub to a can of beer that I then inserted into the chicken. You can skip that part if you wish, or use an empty soda can with chicken broth added. There’s no wrong with Stubb’s chicken rub chicken on the Char-Broil Big Easy because the oil-less fryer cooks chicken right every time. The skin always comes out crispy and dangerously delicious, to say nothing of how tender and moist the meat is, dark or white!

    Char-Broil Folding Chicken Roaster
    Char-Broil Folding Chicken Roaster

    Stubb’s also makes a chicken and citrus marinade that is also great on chicken cooked in the Big Easy.

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

    Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
    Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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

    Stubb's Chicken Rub Chicken on the Char-Broil Big Easy
    Print Pin
    5 from 1 vote

    Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy

    The Stubb’s seasoning adds a little sweetness. It also adds a mild mustard flavor. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
    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 1784kcal
    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 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: 1784kcal | Carbohydrates: 12g | Protein: 143g | Fat: 115g | Saturated Fat: 33g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 547mg | Potassium: 1532mg | Vitamin A: 1066IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 7mg

    Nutritional values are approximate.

    Char-Broil The Big Easy Bunk Bed Basket
    Char-Broil The Big Easy Bunk Bed Basket

    Buffalo Wing Burgers

    These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!

    Buffalo Wing Burgers

    My Favorite Turkey Burgers

    I’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

    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.

    Weber Original Burger Press, Black
    Weber Original Burger Press, Black

    Also try my campfire burgers or my crazy-great west coast burgers.

    Buffalo Wing Burgers
    Print Pin
    5 from 1 vote

    Buffalo Wing Burgers

    These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland.
    Course Main
    Cuisine American
    Keyword Buffalo, burgers
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 530kcal
    Author Based on a recipe from Fuddrucker’s at Home

    Equipment

    Ingredients

    For the burgers

    For the mayonnaise

    Instructions

    For the burgers

    • Melt butter with oil in a medium skillet over medium heat.
    • Add the onion and salt and cook until onion starts to turn golden.
    • Add the garlic, stir and cook another 2 minutes.
    • Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
    • Add the ground meat and combine well. Form into 4 equally-sized patties.
    • Fire up your grill. Oil your grates so that the patties do not stick.
    • Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
    • Toast buns if desired.
    • Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.

    For the mayonnaise

    • Combine all ingredients.

    Notes

    Drizzle with Ranch or blue cheese for more Buffalo wing-inspired greatness!

    Nutrition

    Calories: 530kcal | Carbohydrates: 29g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 982mg | Potassium: 730mg | Fiber: 2g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg

    Nutritional values are approximate.

    Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
    Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black