Mike, Author at Life's A Tomato

Herb Roasted Mushrooms 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.

The cooking rack for the Char-Broil Big Easy (sadly, no longer available!) is a definite must-have accessory for the cooker. I use it to cook everything from French fries to nachos. And yep, even herb roasted mushrooms on the Char-Broil Big Easy. I often remove the racks themselves and add 9″ pie pans (you can leave in the racks and use 8″ or smaller pie pans). Then I’m off and running.

Herb Roasted Mushrooms on the Char-Broil Big Easy

The Perfect Side Dish

Everything comes out great. And since I have more than one Big Easy I can cook a main dish in one (like fantastic roasted chicken) and a side or two in the other! Score!

I used smaller baby portabella mushrooms but you can use any mushrooms you wish, even mixing up types when you make herb roasted mushrooms on the Char-Broil Big Easy. Just keep in mind that larger mushrooms or mushrooms with thicker caps might take a bit longer to cook. I like to cook my mushrooms cap-side down. The juices stay inside the cap, keeping the mushrooms nice and moist.

Char-Broil The Big Easy Bunk Bed Basket

Also try my pesto stuffed mushrooms, 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

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

Herb Roasted Mushrooms on the Char-Broil Big Easy

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, mushroom

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 30kcal

Author Mike

Equipment

Ingredients

1 pound fresh mushrooms stems removed
1 teaspoon dried rosemary crushed
1 teaspoon dried thyme crushed
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice

Instructions

Fire up your Big Easy.
In a large bowl, toss mushrooms with the remaining ingredients.
Transfer mushrooms to the Big Easy. Make sure the stem-side is pointing upwards.
Place into the Big Easy and cook 20 minutes or until just tender.

Notes

The easiest way to cook these mushrooms is to use a Big Easy Cooking Rack with 9″ pie pans. If you don’t have either, you can use the Big Easy Bunk Bed Basket.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Minnesota Gopher Hot Dog

Indianapolis recently hosted the Big 10 basketball tournament. 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. These Minnesota Gopher hot dogs were fantastic. Spicy chili, crunchy onions, even crunchier Fritos, and ooey gooey cheese sauce. Nice and messy, like a great dog is supposed to be!

A Great Twist On A Classic Dog

A nice twist to these Minnesota Gopher hot dogs would be to swap out the Fritos with BBQ or chili Fritos. And for a little extra kick, use a jalapeno cheese sauce. You’ll be happy you did!

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!

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5 from 1 vote

Minnesota Gopher Hot Dog

These Minnesota Gopher hot dogs were fantastic. Spicy chili, crunchy onions, even crunchier Fritos, and ooey gooey cheese sauce. Nice and messy, like a great dog is supposed to be!

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1474kcal

Author Based on a recipe from Levy Restautants

Ingredients

4 hot dogs
4 hot dog buns
1 cup chili without beans warmed
1 cup cheese sauce warmed
1 small onion chopped
1 handful Fritos corn chips

Instructions

Cook or grill the dogs as desired.
Toast the buns, if desired (I always do).
Add dogs to buns.
Top with chili and cheese sauce.
Sprinkle with onion and Fritos 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

Copycat McDonald’s Arch Deluxe Burgers

Probably no one besides me remembers McDonald’s Arch Deluxe burgers. They were a more grown up burger, launched in the 1990s. They were a flop, but honestly, I’m not sure why. I love making copycat McDonald’s Arch Deluxe burgers at home. They are your pretty-much-standard burgers, but with a sauce that is totally different than the special sauce you find on another favorite, Big Mac. It’s the sauce that makes them special for me. It’s not fancy or complicated, just good.

The Sauce Is The Boss. So Is The Seasoning.

The star of the show is definitely the sauce and the special seasoning that McDonald’s uses on all of their burgers, from the Arch Deluxe of old to the classic Quarter Pounder. I always thought that the Arch Deluxe should’ve been a hit (along with the McDLT). Well, I guess I can’t call them all correctly!

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

After you devour your copycat Arch Deluxe Burgers you’ll want to make copycats of McDonald’s Cheddar Melt and a Quarter Pounder with Cheese. Trust me.

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5 from 2 votes

Copycat Arch Deluxe Burgers

The Arch Deluxe was your pretty-much-standard burger, but with a sauce that is totally different than the special sauce you find on a Big Mac.

Course Main

Cuisine American

Keyword burgers, copycat

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 559kcal

Equipment

Mixing Bowl

Ingredients

For the burger

1 hamburger bun sesame seed
¼ pound beef patty
1 slice American cheese
1-2 slices tomato
1-2 leaves lettuce chopped
1 tablespoon ketchup
1 tablespoon white onion chopped

For the burger seasoning (makes enough for several burgers)

4 tablespoons Kosher salt
2 tablespoons Accent
1 teaspoon freshly ground black pepper
¼ teaspoon onion powder

For the special sauce

Instructions

For the burger

Toast the buns.
Season the patty with the burger seasoning from below. Cook as desired.
Top the hot beef patty with the cheese.
Slather the insides of the bun halves with the special sauce.
Add the beef patty to the bottom bun.
Add the tomato, lettuce, ketchup, onion and top bun and serve.

For the burger seasoning

Combine all ingredients.

For the special sauce

Combine all ingredients until smooth.

Notes

The special sauce is great on any burger!

Nutrition

Nutritional values are approximate.

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White Barbecue Chicken on the Char-Broil Big Easy

Wow! Talk about some great chicken! Perfectly crispy skin, covered in vinegar-mayonnaise BBQ sauce. Man, this white barbecue chicken that I made on the Char-Broil Big Easy came out great. We both loved it. It is definitely something different from the ‘usual’ roasted chicken. I opted for split bone-in chicken breasts, but you could use boneless breasts, legs, wings or even whole chicken.

You Need This Chicken. And Soon!

You can certainly make your own white BBQ sauce, it’s pretty easy to do. I decided to use some of the bottle of Lillie’s Q Ivory sauce that I picked up at Jungle Jim’s outside of Cincinnati. The Ivory sauce is thick, but not too thick, and it’s not too mayonnaise-y or vinegar-y. We think it has the perfect balance of flavors, making it ideal for this white barbecue chicken on the Char-Broil Big Easy.

Char-Broil The Big Easy Bunk Bed Basket

I’m a big fan of BBQ-style chicken on the Big Easy. Also check out my peach BBQ and Daddy’s BBQ recipes.

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

White Barbecue Chicken on the Char-Broil Big Easy

Wow! Talk about some great chicken! Perfectly crispy skin, covered in vinegar-mayonnaise BBQ sauce. Man, this white barbecue chicken that I made came out great.

Course Main

Cuisine American

Keyword barbecue, Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 258kcal

Author Mike

Equipment

Ingredients

2 chicken breasts split bone-in, skin on or removed
Olive oil
Kosher salt
freshly ground black pepper
White BBQ sauce

Instructions

Fire up your Big Easy.
Very lightly brush the chicken with oil.
Sprinkle generously with salt and pepper.
Add breasts to the Big Easy cooking basket and place into the cooker. Cook until chicken hits 165 F.
Remove from cooker and let cool for a few minutes then brush generously with the BBQ sauce.
Serve with a small bowl of sauce on the side for dipping.

Notes

You’ll need the Big Easy Bunk Bed basket to cook more than a few chicken breasts at once. Do not crowd the chicken into the cooker or it will not cook evenly.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Penn State Roaring Lion Hot Dog

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. The Penn State Roaring Lion hot dog is one fantastic dog. It has sauerkraut, which is pretty much a requirement on a hot dog in my book. And spicy mustard, another good thing. Then there’s jalapeno relish because well, more kick is more better. Finally, a few crunchy blue tortilla strips thrown in for good measure. If it seems like an usual combination, it’s not. It’s great

Jalapeno Relish Tops Dogs Right

Jalapeno relish is a great thing that I only recently discovered. Though it might look a bit like pickled jalapenos, it’s actually not that particularly spicy and it has a sweet side to it too. It’s the perfect topping for this Penn State Roaring Lion hot dog.

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!

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5 from 1 vote

Penn State Roaring Lion Hot Dog

The Penn State Roaring Lion hot dog is one fantastic dog. It has sauerkraut, which is pretty much a requirement on a hot dog in my book. And spicy mustard, another good thing.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 237kcal

Author Based on a recipe from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
1 cup Sauerkraut
jalapeno relish
stone ground mustard
1 handful Blue corn tortilla strips

Instructions

Cook or grill the dogs as desired.
Toast the buns, if desired (I always do).
Warm the kraut, if desired.
Add dogs to buns.
Top with sauerkraut, relish, mustard and tortilla strips.

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

Burnt Ends

I made some poor man’s burnt ends not long ago, which really got my mojo going. So I ran out and picked up a gorgeous Wagyu beef brisket and proceeded to make the real thing, brisket burnt ends. And suddenly, all was good in the world again. Nothing compares to these in my book. Tender as you can get. Beefy good flavor. Every bite is a treat. I could (and did) eat these like popcorn. It was bordering on embarrassing. When you make them you’ll understand what I mean.

Meat Candy

I could eat these all day long. As much as I love sliced smoked brisket, or chopped smoked brisket, these little morsels pack more flavor into every bite. And they’re really great served on a hoagie bun with lettuce and tomato as a po boy! And on top of grits???? Amazing!

I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these burnt ends I went with whiskey barrel chunks for a heavier smoke flavor.

Pecan Wood Chunks 4lb

Need to feed a crowd and want to wow them with something totally different? Try my amazing hot dog burnt ends instead.

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5 from 1 vote

Burnt Ends

Course Appetizer

Cuisine American

Keyword beef, smoked

Prep Time 12

Cook Time 10

Total Time 22

Servings

Calories 185kcal

Author Mike

Equipment

Smoker

Ingredients

For the brisket

3-4 pound brisket point
Peppery rub I used Tatonka Dust, but a mix of salt and pepper is perfect too. Just do not be shy with it!
your favorite BBQ sauce

Texas Crutch sauce

2 tablespoons Turbinado sugar
2 tablespoons apple juice
1 tablespoon peppery rub

Instructions

For the brisket

Rub the rub all over the brisket.
Transfer to a resealable container or wrap in foil and refrigerate overnight.
Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel’s whiskey barrel chunks. Burnt ends need a little more smoke than say sliced brisket, in my opinion.
Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
Remove the brisket and place it onto a large piece of foil.
Combine the crutch sauce ingredients and pour over the brisket.
Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
Remove the brisket from the foil.
Cut beef into 3/4″ – 1″ cubes and place into a large disposable pan.
Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
Sprinkle with more of the rub and return to the smoker for 1 more hour.
Devour.

Notes

Got leftovers? Just refrigerate and reheat over medium heat when ready to use.

Nutrition

Nutritional values are approximate.

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Wisconsin Badger Cheesy Hot Dog

You have to cut me some slack about not knowing all of the Big 10 team names and colors! I went to an SEC school!

Cheetos For The Win

Putting Cheetos on a hot dog not only makes them even more yummy it makes them even more fun to eat. You can’t go wrong with this Wisconsin Badger cheesy hot dog. All the tastiest things in one bite! For a twist, top these dogs with my caramel crunchy Cheetos! But then I guess it won’t be a Badger dog! Oops!

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

Wisconsin Badger Cheesy Hot Dog

The Wisconsin Badger cheesy hot dog packs on the cheese and… Cheetos on a hot dog?! Brilliant! All topped with delicious pepper relish. Crunchy yumminess!

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 528kcal

Author Based on a menu item from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
4 slices pepper jack cheese
4 slices provolone cheese
1 handful Cheetos
1 cup cheddar cheese sauce warmed
Red pepper relish

Instructions

Cook or grill the dogs as desired.
Toast the buns, if desired (I always do).
Add Pepper jack and provolone cheeses to the buns.
Add dogs to buns.
Add Cheetos, drizzle with the cheese sauce and spoon on some relish.
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

French Fries on the Char-Broil Big Easy

Woo hoo! French fries on the Char-Broil Big Easy! Crispy, hot French fries! Perfection in a pan, and ready in only minutes. Don’t want to heat up the house with the oven making fries during the warmer months? Just toss some (frozen) fries into the Big Easy!

Cooking Outside Is Just… Better.

How long does it take to bake French fries on the Char-Broil Big Easy? I found the cook time on the fries to pretty much match the times on the package, so it’s about as no-brainer as you can get.

These fries would not have been possible without Char-Broil’s Big Easy Cooking Rack. It adds a ton of cooking area to the fryer. And best, you can add 9″ pie pans, giving you the ability to cook a whole bunch of things, like fries! Check out my post on the rack for tips and tricks.

Here lately, the rack has been hard to find. Next best thing? The bunk bed basket. An absolute-got-to-have for the Big Easy.

Char-Broil The Big Easy Bunk Bed Basket

You can also cook potato skins and hash brown patties 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

French Fries on the Char-Broil Big Easy

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, fries

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 295kcal

Author Mike

Equipment

Ingredients

1 pound frozen fries such as Ore-Ida
Your favorite toppings and condiments

Instructions

Fire up your Big Easy.
Divide fries between 9″ pie pans. Do not overcrowd.
Lower rack into the Big Easy and cook until fries are crispy, 20 minutes or so.
Remove and top and garnish.

Notes

You’ll need the Big Easy Cooking Rack and some 9″ pie pans to make these French Fries.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Pulled Pork Mac-and-Cheese

Whenever I fire up my smoker to make pulled pork I make sure to make plenty extra. Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles. But pulled pork is also great in mac-and-cheese. It adds such a wonderful smokiness to the dish. I didn’t go overboard on the pork. You want enough so that you get a bit in each bite. But you don’t want to have so much that you think you’re eating a pulled pork casserole.

Any Smoked Meat Will Do

I think you could probably get away with making this same recipe for pulled pork mac-and-cheese using smoked brisket or chicken. Just make sure the meats are chopped small. And if you prefer more heat, don’t be afraid to add in some chopped seeded jalapenos or more hot sauce. Or jump up a level and use serrano or habanero peppers instead.

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

Also try my roasted garlic and thyme mac-and-cheese.

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5 from 1 vote

Pulled Pork Mac-and-Cheese

Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese.

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese, pulled pork

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 708kcal

Author Based on a recipe from Louisiana Kitchen and Culture Magazine, March/April 2016

Equipment

Ingredients

1 pound elbow macaroni
¼ pound unsalted butter
½ cup all-purpose flour
1 teaspoon kosher salt
2 cups whole milk
2 cups heavy cream
hot sauce to taste (I used a tablespoon or so)
4 cups sharp cheddar cheese shredded
1 cup smoked pulled pork chopped
1 cup Cheez-It crackers crushed

Instructions

Preheat your oven to 400F.
Spray a 9″ x 13″ baking dish with non-stick spray.
Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and drain.
Melt the butter in large sauce pan over medium heat.
Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
Stir in the hot sauce.
Add the cheese and stir until melted.
Remove from heat and stir in the macaroni and pulled pork.
Transfer the mixture to the baking dish and spread out evenly.
Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.

Notes

Also great with smoked brisket.

Nutrition

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)

Red Pepper Flake on the Nesco Snackmaster Pro

Ever since I bought my dehydrator I have been looking forward to drying chile peppers. I wanted to make my own red pepper flake on the Nesco Snackmaster Pro. I use a ton of red pepper flake in the many dishes I cook, and I thought it’d be awesome to grow my own peppers and dry them. So, that’s what I did. My pepper harvest wasn’t very bountiful, but fortunately it doesn’t take a lot of peppers to make a good-sized batch of red pepper flake.

This Was A Big Success

Packed with heat and great flavor, I couldn’t have been happier with the end result. I hand-crushed the dried peppers with a mortar and pestle. You could use a blade coffee grinder or even blender, but I think you’ll end up with chile powder (my next project) instead of coarse flake. You get much better control over the end product using the mortar and pestle.

Get A Few Extra Trays

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

NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Also try my smoked habanero flake.

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5 from 1 vote

Red Pepper Flake on the Nesco Snackmaster Pro

I use a ton of red pepper flake in the many dishes I cook, and I thought it’d be awesome to grown my own peppers and dry them.

Course Spice Mix

Cuisine American

Keyword Big Easy, Char-Broil, peppers

Prep Time 15

Cook Time 8

Total Time 8 15

Servings cup

Calories 576kcal

Author Mike

Equipment

Ingredients

32 chile peppers ripe

Instructions

Cut the stems off of the peppers. Do not remove the seeds.
Place peppers on the dehydrator trays. Set the dehydrator temperature to 165 F.
Dry for 8 hours or until the peppers are crispy and brittle.
Working in batches, place the peppers into a mortar and grind with the pestle until the desired consistency is achieved.

Notes

Store in an airtight container.

Nutrition

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)