Mike, Author at Life's A Tomato

Fire-Eater Potatoes 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.

Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes on the Char-Broil Big Easy are just one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness.

Fire-Eater Potatoes on the Char-Broil Big Easy

Potatoes With A Kick

You can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes on the Char-Broil Big Easy do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix.

Char-Broil The Big Easy Bunk Bed Basket

For a little more mellow (but still super yummy!) potato using the Big Easy, try my roasted baby potatoes.

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

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

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5 from 1 vote

Fire-Eater Potatoes on the Char-Broil Big Easy

The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness.

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, potatoes, spicy

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 116kcal

Author Mike

Equipment

Ingredients

2 pound baby potatoes or fingerlings, rinsed and patted dry
olive oil
Fire-Eater seasoning to taste

Instructions

Fire up your Big Easy.
Place the potatoes in a large bowl.
Drizzle with just enough oil to lightly coat the potatoes.
Add the Fire-Eater seasoning and toss to coat.
Add potatoes to your Big Easy and lower into the cooker and cook until tender, 15-20 minutes depending on the size. I use a long bamboo skewer to poke the potatoes to test for doneness.

Notes

You’ll need a Big Easy Cooking Rack lined with foil.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

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Hot Dogs of the Big 10 Conference

A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them.

Indiana Hoosier Dog
Iowa Hawkeye Dog
Purdue Boilermaker Dog
Illinois Fighting Illini Cheddar Dog
Michigan State Spicy Spartan Dog
Minnesota Gopher Dog
Penn State Roaring Lion Dog
Northwestern Wildcat Dog
Ohio State Buckeye’s Dog
Michigan Wolverines Blue Cheese Bacon Dog
Nebraska Cornhusker Dog

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Indiana Hoosier Hot Dog

The Big 10 basketball tournament was in Indianapolis just a few years ago. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them. The Indiana Hoosier hot dog was one of our favorites of all the dogs.

We were both pleasantly surprised at how well slaw and relish go together. And the crunchy fried onions sealed the deal. These are fantastic dogs, ones we’ll make again and again.

Red Pepper Relish Is A Game Changer

I haven’t had much red pepper relish in my life. Well, ok, I probably never had it. I think it’s fantastic stuff. It’ll become a staple around here for hot dogs like this Indiana Hoosier hot dog and our wraps.

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For a full list of all of the Big 10 team hot dogs, click here and enjoy!

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5 from 1 vote

Indiana Hoosier Hot Dog

We were both pleasantly surprised at how well slaw and relish go together. And the crunchy fried onions sealed the deal. These are fantastic dogs, ones we’ll make again and again.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 298kcal

Author Based on a recipe from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
1 cup coleslaw
¼ cup red pepper relish
¼ cup French Fried onions

Instructions

Cook or grill the dogs as desired.
Toast the buns, if desired (I always do).
Add dogs to buns.
Add slaw, relish and fried onions and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Slow-Cooked Lima Beans

I have been devouring Chef Vivian Howard’s book, Deep Run Roots. Every recipe in the book sounds so great that I just cannot slow down. These slow-cooked Lima beans are an excellent example not only of the great flavors Chef Howard conjures, but also the simplicity of the recipes. Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, especially on a cold day.

Cook Them Longer. Or Don’t.

Depending on how you like your beans, you may want to cook your slow-cooked Lima beans a little longer or a little less. I like mine pretty tender, bordering on falling apart. Some folk like a little more ‘bite’ to theirs so they don’t cook them quite as much.

For extra smokiness (and a bit more seasoning meat) I used a smoked pork shank instead of the usual hock. I prefer shanks because I think they add more flavor than does a ham hock.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Oh, did I mention that these beans are perfect over a big piece of cornbread? Just like my creamy butter beans are.

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5 from 1 vote

Slow-Cooked Lima Beans

Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.

Course Side

Cuisine American

Keyword beans, crockpot, slow cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 288kcal

Author Based on a recipe from Deep Run Roots

Equipment

Dutch Oven

Ingredients

1 pound dried lima beans
1 onion peeled, halved
10 ounce smoked ham hock or shank
1 bay leaf
1 teaspoon ground black pepper
1 teaspoon dried thyme
water as needed

Instructions

Preheat oven to 300 F.
Place all ingredients into a large Dutch oven.
Add enough water to cover the ingredients by an inch. Bring to a simmer over medium heat.
Transfer to the oven and cook 2 1/2 – 3 hours or until the beans are tender.
Check the water level every 30 minutes and add water if needed.

Notes

Great served with (or over) cornbread.

Nutrition

Nutritional values are approximate.

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Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to assemble. They really couldn’t get any easier to cook. And best of all, they are the perfect cold-day food. Ground pork and beef get mixed together with rice and a few tasty spices to make a tender, flavor-packed stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure! You’ll want to load up your slow cooker and get to cookin’!

You Can Make Them Spicy, Too

The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. A little hot sauce maybe? I’m not quite sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good. And when there’s sauce, there should be soppin’! So make some garlic bread or Texas toast and get ready for some soppin’ good deliciousness!

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my roasted cabbage wedges with onion Cajun sauce.

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5 from 1 vote

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some.

Course Main

Cuisine American

Keyword cabbage, crockpot, rolls, slow cooker

Prep Time 30

Cook Time 8

Total Time 8 30

Servings cabbage rolls

Calories 183kcal

Author Based on a recipe from Sugar Apron

Equipment

Ingredients

For the cabbage rolls

1 head green cabbage large
1 large egg beaten
¼ cup chicken broth
¼ cup onion minced
1 teaspoon garlic powder
1 ¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ teaspoon sugar
½ pound ground beef
½ pound ground pork
1 cup rice uncooked
dried red pepper flake or hot sauce, to taste (optional)

For the sauce

1 15 ounce tomato sauce
2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 10.75 ounce condensed tomato soup
dried red pepper flake or hot sauce, to taste (optional)

Instructions

Bring a large pot of water to a boil.
Remove the core from the cabbage but keep the leaves intact.
Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
Chop any remaining cabbage and use it to line the bottom of your slow cooker.
Place the remaining cabbage roll ingredients into a large bowl and combine well.
Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

Whisk together all ingredients.

Notes

Use leaner ground beef for best results.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Shredded BBQ Pot Roast

It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker shredded BBQ pot roast and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch!

Not Your Typical Pot Roast

I like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Or do a little bit of each. Half chopped and half shredded makes for a great texture contrast. Either way this slow cooker shredded BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.

I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker jalapeno pot roast and Mississippi pot roast.

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5 from 2 votes

Slow Cooker Shredded BBQ Pot Roast

It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker BBQ pot roast and it fit the bill perfectly.

Course Main

Cuisine American

Keyword crockpot, pot roast, slow cooker

Prep Time 5

Cook Time 8 30

Total Time 8 35

Servings

Calories 326kcal

Author Based on a recipe from Plain Chicken

Equipment

Ingredients

2 teaspoon garlic salt
½ teaspoon ground black pepper
3-4 pound chuck roast boneless, fat trimmed from edges
1 12 ounce Coke you can use diet
1 12 ounce chili sauce you can use spicy
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce

Optional gravy

3 tablespoons cornstarch
¼ cup whole milk

Instructions

Season the roast with garlic salt and black pepper.
Transfer to a slow cooker.
In a small bowl whisk together the Coke, chili sauce, Worcestershire sauce and hot sauce. Pour over the roast.
Cover and cook on low for 8 hours or until the roast starts to fall apart. Remove the roast.
Optional gravy:Combine the cornstarch with the milk and whisk into the juices left in the slow cooker.
Slice, shred or chop the roast as desired and return it to the cooker.
Increase slow cooker to high and cook another 15 minutes.
Serve roast topped with the gravy (if you made it) or just spoon the remaining juices over the meat.

Notes

Also great served on bread or rolls as sandwiches.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Homemade Gummy Bears

Oh my, how much fun were these homemade gummy bears to make and eat! They have the same texture as store-bought gummy bears. Packed with flavor. Some gummy bears were ‘normal’. Some I added a bit of citric acid to make them nice and sour!

I purchased a few gummy bear molds from Amazon (you can see the link below the recipe). The molds came with droppers that made filling the molds much easier. You’ll still make a little mess, get a bit of the gelatin on top of the molds and not in them, but that’s ok. They clean up easily and you’ll have great looking homemade gummy bears!

The No Bubble Zone

The only thing you have to watch for when filling the molds is air bubbles. You don’t want bubbles to form or your candies won’t look as fancy. They’ll still taste great, of course, but you want them to be pretty too! When filling the dropper make sure you get only liquid and not air or any of the bubbles that tends to form on top. If you do get bubbles I’ve found that you can usually pop them using the tip of the dropper.

A Little Bit Of Sour

The citric acid adds just a bit of sour flavor, but the candies will not be overly sour. I started by adding 1/8 teaspoon of citric acid and found it barely detectable. A 1/4 teaspoon amount is about right for me. If you want your gummy bears super sour you might want to try 1/2 or even 3/4 teaspoon.

Here’s how one of my molds looked after being filled. The recipe below will make 120 (more or less) gummy bears. Be sure that you have room in your freezer for 3 of the molds before starting.

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I also love making homemade Jolly Rancher lollipops and Cheezit crackers.

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5 from 1 vote

Homemade Gummy Bears

Oh my, how much fun were these homemade gummy bears to make and eat! They have the same texture as store-bought gummy bears. Packed with flavor.

Course Snack

Cuisine American

Keyword candy, homemade

Cook Time 30

Total Time 30

Servings servings

Calories 18kcal

Author Mike

Ingredients

½ cup water
3 7 gram unflavored gelatin or 2 tablespoons
1 8.5 gram flavored gelatin regular or sugar-free
¼ teaspoon citric acid optional, for making sour gummy bears

Instructions

Place the water in a small saucepan.
Add the gelatin packages and citric acid if using.
Set heat to medium low and stir.
Continue heating for 15 minutes, stirring slowly to ensure that the gelatin dissolves.
Use a large eyedropper to transfer the liquid to the silicon molds.
Place in freezer for 10-15 minutes or until the gelatin has set.
Remove and serve.

Notes

Store candies in the fridge until ready to serve.

This recipe makes around 120 gummy bears.

Nutrition

Nutritional values are approximate.

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Iowa Hawkeye Hot Dog

The Big 10 basketball tournament was here in Indianapolis a few years ago. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs. Each highlights each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them, like the Iowa Hawkeye hot dog. Topped with corn salsa, kicked-up pepperjack cheese, and tortilla strips, it’s one heck of a hot dog! I couldn’t find corn salsa with enough corn in it so I roasted an ear of corn on the grill while I was cooking the hot dogs. I cut off the kernels and added them to the salsa. Perfect!

Salsa Wakes Up Hot Dogs

I love salsa on a hot dog and not just on an Iowa Hawkeye hot dog. It’s like adding grownup ketchup, but no one will judge you. The pop of the corn kernels in the salsa is a really nice unexpected texture. So are the crunchy tortilla strips.

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

For a full list of all of the Big 10 team hot dogs, click here and enjoy!

Print Pin

5 from 1 vote

Iowa Hawkeye Hot Dog

Topped with corn salsa, kicked-up pepper jack cheese, and tortilla strips, it’s one heck of a hot dog!

Course Main

Cuisine American

Keyword hot dogs

Cook Time 15

Total Time 15

Servings

Calories 248kcal

Author Based on a recipe from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
1 cup corn salsa If you can’t find it just add a few corn kernels to regular salsa
tortilla strips
pepper jack cheese shredded

Instructions

Grill or cook the dogs as desired.
Toast your buns if you like (I always do).
Place dogs on buns and top with plenty of salsa.
Top with plenty of cheese. If you want your cheese melted place under the broiler for a minute.
Add tortilla strips and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

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Montreal Chicken on the Char-Broil Big Easy

Mmmmmm. Tasty, moist, tender chicken. Montreal seasoning combines many of my favorite things: garlic, coriander, black pepper, cayenne pepper, dill seed, and salt. I made my Montreal chicken on the Char-Broil Big Easy since it makes perfect chicken every single time. In fact, I cooked 6 chickens on one of my Big Easy’s just the other day.

Perfect Chicken Every Time

It’s optional, but I went the beer can route with my Montreal chicken on the Char-Broil Big Easy. It’s not any harder to do on the Big Easy than ‘regular’ chicken. Just add a bit of seasoning to an open beer can, insert, and cook. That’s it. The Big Easy cooks chicken just great without the beer can, believe me, but it does add a little coolness factor and flavor.

If you’re not a fan of beer, don’t fret. Soda works just as well. For Montreal chicken, I’d lean towards something like root beer or maybe a ginger ale.

Char-Broil Folding Chicken Roaster

Also try my Italian Ranch BBQ chicken 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

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

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5 from 1 vote

Montreal Chicken on the Char-Broil Big Easy

Mmmmmm. Tasty, moist, tender chicken. Montreal seasoning combines many of my favorite things: garlic, coriander, black pepper, cayenne pepper, dill seed, and salt.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1 45

Total Time 1 50

Servings chicken

Calories 1791kcal

Author Mike

Equipment

Ingredients

1 whole chicken 6-8 pounds
olive oil
McCormick Grill Mates Montreal Chicken seasoning
1 can beer optional

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

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Smoked Brisket Texas Chili

The North End Barbecue & Moonshine restaurant in Indianapolis was definitely one of my favorite restaurants. They had a fantastic menu, but for me, the best dish by far was the Texas red chili. It’s simple, spicy, and oh so packed with flavor. Smoked brisket, homemade bacon and a red sauce that I could just slurp up with a (big) straw. I can’t make it to North End BBQ (because they closed! Grrrrr!), so I decided to make my own (slightly different) version of their Texas chili. I was absolutely pleased with it. Nice and spicy, with a bit of smokiness.

Brisket For The Win

Now, you could make this smoked brisket Texas chili with just cubed chuck that has been lightly browned in the Dutch oven first. Nothing wrong with that, not one bit, but if you have smoked brisket, it really gives the chili a completely different flavor than just regular ole chili.

I roasted a few jalapenos on the grill and chopped them to use as garnish. They added even more bite and flavor to what was already a great bowl of chili.

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My green chile mac and cheese chili stew is also out-of-this-world crazy good. Give it a try too! Or if you’re craving more Texas-style chili, my classic version is a real winner also.

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5 from 1 vote

Smoked Brisket Texas Chili

This chili is simple, spicy, and oh so packed with flavor. Smoked brisket, homemade bacon and a red sauce that I could just slurp up with a (big) straw.

Course Main

Cuisine American

Keyword beef, chili, smoked

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 220kcal

Author Based on a recipe from Epicurious

Equipment

Ingredients

8 dried chiles I used guajillo, but just about any chile will work
1 ½ teaspoons ground cumin
½ teaspoon ground black pepper
Kosher salt
1 tablespoon vegetable oil
⅓ cup onion finely chopped
3 large cloves garlic minced
2 cups beef broth plus more if needed
2 cups water plus more as needed
2 tablespoons masa harina if you don’t have any masa, take a handful of plain tortilla chips and grind them in a food processor or by hand using a mortar and pestle
2 pounds smoked brisket cubed
1 tablespoon brown sugar
1 ½ tablespoons white vinegar
garnishes sour cream, roasted jalapenos, grilled lime edges, etc

Instructions

Toast the chiles in a hot skillet over medium-high heat 2-3 minutes per side.
Remove to a large bowl and cover in hot water. Let sit for 30 minutes, turning once.
Remove chiles (do not discard the water). Cut off the stems and remove the seeds.
Chop lightly and transfer to a food processor.
Add the cumin, pepper and a few pinches of salt, along with 1/4 cup of the soaking liquid. Process until smooth. If needed add a bit more of the water.
Heat the oil in a large Dutch oven over medium heat.
Add the onion and cook for 3 minutes.
Add the garlic and cook for another minute.
Add the broth and water. Bring to a simmer.
Whisk in the masa harina and add the processed chile paste.
Add the brisket and stir. Cover.
Let simmer for 2 hours or until the beef is tender, adding more broth if necessary.
Stir in the brown sugar and vinegar and add more salt to taste. Simmer another 10 minutes.
Serve with the desired garnishes.

Notes

Serve with cornbread.

Nutrition

Nutritional values are approximate.

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