Mike, Author at Life's A Tomato

Fig Newtons on the Nesco Snackmaster Pro

Oh my goodness! It worked! Fig newtons on the Nesco Snackmaster Pro came out absolutely fantastically! Moist, tender, and packed with fig flavor. I could not have been happier. I haven’t had a fig newton in what seems like a hundred years. Now I can make them at home, and easily.

Your Efforts Will Be Rewarded

The steps for making your own fig newtons using your Nesco Snackmaster Pro are pretty straightforward. You form a dough, first, and then roll it out so that’s 6″ deep and it-doesn’t-matter how long.

fig-newtons-on-the-nesco-snackmaster-pro-1

Then you form a paste of the figs and just a bit of water using your food processor. Spread the paste down the center 2″ of the dough rectangle. Try not to eat all of the figs while you’re doing this.

fig-newtons-on-the-nesco-snackmaster-pro-2

Fold the sides over to form a big log of figgy goodness. Cut into 2″ (or so) sections and transfer to the dehydrator. Dry at 115 F for about 48 hours then devour!

fig-newtons-on-the-nesco-snackmaster-pro-3

Get Extra Trays For More Room

I like to load up my dehydrator. To do that I picked up a handful of extra trays. 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…

15.5″ DIAMETER TRAYS: This Add-A-Tray 2-pack…
BPA FREE: Made of high-quality food grade plastic…

Nesco SLD-2-6 American Harvest 13.75″ Fruit Roll…

Compatible with 15½” diameter trays. This Fruit…
BPA FREE: Made of high-quality food grade plastic…

Sale

NESCO LM-2-6 Round Plastic Mesh…

IDEAL FOR SMALL AND STICKY FOODS: Removable mesh…
BPA FREE: Made of high-quality food grade plastic…

You can also dehydrate grapes to make delicious raisins!

Print Pin

5 from 1 vote

Fig Newtons on the Nesco Snackmaster Pro

Oh my goodness! It worked! These fig newtons came out absolutely fantastica! Moist, tender, and packed with figgy flavor. I could not have been happier.

Course Dessert

Cuisine American

Keyword dehydrator, nesco snackmaster pro, snacks

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 114kcal

Author Based on a recipe from Weston Products

Equipment

Ingredients

4 cups almond flour
½ cup almond milk
2 teaspoons vanilla extract
8 ounces figs fresh
water

Instructions

Place the flour, milk and vanilla extract in a large bowl. Mix with your hands until it forms a dough. The dough will be slightly dry but will still hold its form when pressed.
Place the figs into a food process.
Add 1/4 cup of water and pulse a few times. If the figs form a paste you are done. If not, add a bit more water and pulse again. Continue until you get a firm paste, but do not add too much water that it becomes runny.
Roll the dough out on a flat surface. Form a rectangle that is 6″ deep and about 1/4″ thick. Don’t worry about the width of the dough.
Spread the fig paste down the center 2″ of the dough, leaving 2″ above and below to the edges of the dough.
Fold the edges over the fig filling. The dough might split a bit along the edges. Use your fingers to pinch it back together.
Use a pastry or pizza cutter or sharp knife to cut the dough into 2″ pieces.
Transfer cookies to the Nesco Snackmaster Pro trays.
Set the temperature to 115 F and dry for up to 48 hours or until the dough is soft but dry.

Notes

Our fig newtons were pretty thick so they did like to stick to the tray above them. Don’t fret that, they’ll come out fine. I do recommend that you do not place any cookies on the top rack, the one closest to the dehydrator motor as they may stick to it.

Nutrition

Nutritional values are approximate.

Nesco SLD-2-6 American Harvest 13.75″ Fruit Roll…

Compatible with 15½” diameter trays. This Fruit…
BPA FREE: Made of high-quality food grade plastic…

Purdue Boilermaker 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 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. Smoky black bean salsa, melted cheddar, and mustard top the Purdue Boilermaker hot dog. The mustard and salsa were great. So was the salsa.

This Is A Great Hot Dog

The Purdue Boilermaker hot dog was a big hit. And very easy to make. A real crowd-pleaser! Sure, everyone kind of expects mustard on a hot dog. Demands it, even. But black bean salsa? Yeah, that’s different!

Luvan Hot Dog Cutter Criss Cross – Hot Dog…

【Slice → Push → Done!】Our no-touch release…
【Grill Like a Pro – 60% More Flavor!】Our…

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

Print Pin

5 from 1 vote

Purdue Boilermaker Hot Dog

Smoky black bean salsa, melted cheddar, and mustard top the Purdue Boilermaker hot dog. The mustard and salsa were great. So was the salsa.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 343kcal

Author Based on a recipe from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
1 cup Smoky black bean salsa if you can't find any mix a few drops of liquid smoke with black bean salsa
1 cup cheddar cheese shredded
Spicy brown mustard

Instructions

Grill or cook the 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 mustard 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.

New Star Foodservice Condiment Squeeze Bottle Set…

3-Pack Food-Safe Commercial-Grade Plastic: Made…
Versatile Use for Sauces, Oils, and Condiments…

Spicy Broccoli Cheese Wonton Cups

My wife flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. It always seems like you have to do more and more every day to keep from serving boring sides! Well, a nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that difference. These cups are quite tasty and well, kinda cool looking too! Heck, I think you could serve them as appetizers!

Un-Spicy Them

If you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. Spicy broccoli cheese wonton cups are great without the spicy. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded cheese. 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…

Makes Everything Simple : Just forget your bagged…
Premium Material : All parts of the rotary cheese…

Also try my jalapeno popper wonton cups.

Print Pin

4 from 2 votes

Spicy Broccoli Cheese Wonton Cups

A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.

Course Side

Cuisine American

Keyword broccoli, spicy, wontons

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 116kcal

Author Based on a recipe from the August 2016 issue of Chile Pepper magazine

Equipment

Ingredients

1 head broccoli chopped into florets
24 wonton wrappers
1 cup habanero Jack cheese shredded
½ cup Crispy fried jalapenos chopped
1 egg beaten lightly
Kosher salt to taste
ground black pepper

Instructions

Preheat your oven to 375 F.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
Divide the broccoli mixture between the cups.
Bake for 25 minutes or until golden brown.

Notes

Serve immediately.

Nutrition

Nutritional values are approximate.

Sale

Mueller Pro-Series All-in-One, 12 Blade Mandoline…

Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…

Root Beer Can Chicken on the Char-Broil Big Easy

The Char-Broil Big Easy does a phenomenal job cooking poultry. You don’t even have to get all fancy with it, but sometimes I like to do a little extra and make a beer (or soda) can version of my favorite whole roasted chickens. This root beer can chicken on the Char-Broil Big Easy came out fantastic. I used a slightly spicy but simple rub, and a good canned root beer. Moist and tender meat with great flavor. I couldn’t have been happier.

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.

Root Beer Can Chicken on the Char-Broil Big Easy

Easy. Different. And Delicious.

The flavor from the root beer is subtle, but there. Use a quality root beer. If you can’t find one in a can, just empty (er… drink) a can of soda or beer and add the good root beer in. Better root beer makes for better root beer can chicken on the Char-Broil Big Easy!

There’s nothing complicated about cooking a whole chicken on the Big Easy. You can pretty much count on it taking 15 minutes per pound unless it’s really windy out. Of course you’ll still want to poke it with an instant-read thermometer to make sure it gets about 165 F, but I’ve cooked probably 50 chickens on my Big Easy and counting on 15 minutes per pound has never failed me.

Chicken Roaster Rack,Stainless Steel Beer Can…

【Easy To Install】The holder and the drip pan…
【Bake Evenly】The height of the drip pan is…

Ouch!

Be careful removing the chicken from your basket. It’s a tight fit and it’s easy to burn the backs of your hands against the metal frame. Use long, good-fitting heat-resistant gloves to keep from burning yourself!

Kingsford Heat-Resistant BBQ Grill Gloves, Five…

EXTREME HEAT BARRIER: Aramid fiber construction…
SILICONE GRIP SURFACE: Silicone on both sides…

My Apple Ale beer can chicken, made on the Big Easy, is also crazy good.

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…

MATERIAL: Disposable aluminum liners made…
SIZE: Measures 6” x 10” across the top and…

For something different, try my beer can cabbage on the Big Easy. It’s different for sure!

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!

Print Pin

5 from 1 vote

Root Beer Can Chicken on the Char-Broil Big Easy

This root beer can chicken came out fantastic. I used a slightly spicy but simple rub, and a good canned root beer. Moist and tender meat with great flavor. I couldn’t have been happier.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1 45

Total Time 1 50

Servings chicken

Calories 1854kcal

Author Mike

Equipment

Char-Broil Big Easy

Ingredients

1 whole chicken 6-8 pounds
olive oil
1 tablespoon garlic powder
¾ tablespoon kosher salt
½ tablespoon ground black pepper
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 can root beer

Instructions

Fire up your Big Easy.
Rinse the chicken and pat dry.
Lightly brush the chicken with oil.
Combine the remaining ingredients except for the root beer. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
Add reserved spice mixture to the root beer and insert into 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 soda can 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.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Poutine

My wife and I recently grabbed lunch at one of my favorite Indianapolis food trucks, Scratch Truck. For a side, we opted for the poutine, a first for both of us. I’ve seen poutine hundreds of times on TV food shows, but never had the opportunity to try it until then, and boy, did we ever absolutely love it. French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better? Poutine always looked decadent on TV. It’s even more decadent in person!

Drowning In Deliciousness

The gravy is the real start of this dish. Though let’s face it, cheese curds are pretty much wondrous on their own. After quite a bit of research, I settled on a gravy that is a mix of beef and chicken gravies. It’s crazy smooth and packed with flavor. The gravy wasn’t just great, it was fantastic. It would also be stellar on a chicken-fried steak. So you know what that means. Yep, I’ll be making chicken-fried steak soon.

If you don’t have cheese curds where you live, you can substitute block (not shredded) mozzarella. Just tear or chop it into small pieces.

Sale

NutriChef Automatic Vacuum Air Sealing System for…

AUTOMATIC VACUUM FOOD SEALER WITH STARTER KIT…
DUAL DRY & MOIST MODES FOR EVERY FOOD TYPE…

Got leftover cheese curds? Make my copycat of Culver’s cheese curds. Man, are they ever delicious!

Print Pin

5 from 1 vote

Poutine

French fried potatoes, topped with cheese curds (oh my!) and gravy. Really, what could be better?

Course Side Dish or Appetizer

Cuisine American

Keyword fries, gravy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 3648kcal

Equipment

Saucepan

Ingredients

For the poutine

2 pounds French fries deep-fried and drained (if frozen, cooked per package instructions)
1 cup cheese curds or more
garnishes optional. I used sliced green onions, but chopped parsley, fresh sage, thyme, etc are also great.

For the gravy

2 tablespoons cornstarch
2 tablespoons water
6 tablespoons unsalted butter
¼ cup all-purpose flour
2 cloves garlic finely chopped
2 ½ cups beef broth
1 ¼ cups chicken broth
ground black pepper to taste

Instructions

For the poutine

Layer fries on a serving platter.
Sprinkle fries with the curds (you may have to separate the curds first).
Add lots of gravy and garnish as desired.

For the gravy

Dissolve the cornstarch in the water in a small bowl or glass.
Melt the butter in a large sauce pan.
Whisk in the flour and continue cooking, whisking often, for 5 minutes or until the flour has turned golden brown.
Add the garlic, stir and cook another 30 seconds.
Whisk in the beef and chicken broths (careful when first starting to add the broths as the mixture will steam a bit. Keep your hands and face back.)
Bring mixture to a boil then reduce to a simmer and continue simmering, whisking constantly, for 5 minutes or until the gravy is thickened.
Add pepper to taste and stir and serve.

Notes

Best served immediately.

Nutrition

Nutritional values are approximate.

Sale

Mueller Pro-Series All-in-One, 12 Blade Mandoline…

Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…

Mesquite Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky like this mesquite ground beef jerky on the Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This mesquite ground beef jerky has a really great smoky flavor to it, but it’s not overwhelming. The flavor is a bit stronger than the hickory-flavored seasoning that Eastman Outdoors sells. Not strong bad but strong good! The meat has the perfect ‘bite’, just a little tug.

Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when you make mesquite ground beef jerky on your Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Get Extra Trays

Nesco TR-2 White Plastic Round 15 1/2″ Add-A-Trays…

15.5″ DIAMETER TRAYS: This Add-A-Tray 2-pack…
BPA FREE: Made of high-quality food grade plastic…

Nesco SLD-2-6 American Harvest 13.75″ Fruit Roll…

Compatible with 15½” diameter trays. This Fruit…
BPA FREE: Made of high-quality food grade plastic…

Sale

NESCO LM-2-6 Round Plastic Mesh…

IDEAL FOR SMALL AND STICKY FOODS: Removable mesh…
BPA FREE: Made of high-quality food grade plastic…

Paranoia Rules

I admit, I’m paranoid about my jerky. Even if I use pink curing salt. The sodium nitrites in the salt kill harmful bacteria as long as you’ve dried the meat properly and store it in air-tight containers away from sunlight. I keep mine in the fridge even though it’s not required. Even though I’ve made my share of jerky I still consider myself a newbie. And it’s not like I don’t have the room in the fridge. So in it goes!

Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, sweet habanero, and hickory.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Print Pin

5 from 1 vote

Mesquite Ground Beef Jerky on the Nesco Snackmaster Pro

This mesquite ground beef jerky has a really great smoky flavor to it, but it’s not overwhelming.

Course Dehydrator

Cuisine Jerky

Keyword BBQ, beef, dehydrator, jerky, nesco snackmaster pro, sweet

Prep Time 8

Cook Time 6

Total Time 14

Servings pound

Calories 1243kcal

Author Mike

Equipment

Ingredients

2 pounds lean ground beef
2 tablespoons Eastman Outdoors Mesquite Jerky Seasoning see my note below
2 teaspoons pink curing salt Comes with the seasoning. Optional if you’re going to refrigerate the finished product
½ cup water

Instructions

Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water.
Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun.
Squeeze out onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
Let cool before storing in an airtight container.

Notes

The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.

This recipe is for starting with 2 pounds of meat. You’ll end up with about 1 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Nutritional values are approximate.

Nesco SLD-2-6 American Harvest 13.75″ Fruit Roll…

Compatible with 15½” diameter trays. This Fruit…
BPA FREE: Made of high-quality food grade plastic…

Oklahoma Fried Onion Burgers

The tastiest burgers are cooked on a flat-top griddle or in a hot skillet. Unlike a grill, the fat doesn’t drip down into the fire below. Instead, it stays on the burger, keeping it moist. And the added plus of a griddle is that you get that wonderful char. These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.

Griddled Burgers Are Divine

I use a griddle insert from Weber that fits into my charcoal and gas grills to griddle burgers like these Oklahoma fried onion burgers. It not only gets super hot, it gets hot consistently across the entire griddle. This ensures that I get nice evenly cooked burgers no matter how many I am cooking at once. I absolutely love making burgers on my griddles. They don’t get that great live-fire flavor but they make up for it with that wonderful burger crust.

Burger Press Hamburger Patty Maker with 100 Patty…

3 in 1 Hamburger Press: The Burger press has…
Premium Durable Material: Our hamburger patty…

Also try my super-cheesy queso burgers.

Print Pin

5 from 1 vote

Oklahoma Fried Onion Burgers

These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.

Course Main

Cuisine American

Keyword burgers

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 610kcal

Author Based on a recipe from Taste of Home

Equipment

Ingredients

1 large white onion peeled, halved, sliced thin
Kosher salt
ground black pepper
1 pound ground beef
1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 slices American cheese
2 tablespoons Mayonnaise
2 tablespoons Prepared yellow mustard
8 dill pickle chips
4 hamburger buns

Instructions

Place the onion slices in a large bowl.
Toss with 1 teaspoon of salt and let rest for 30 minutes to extract as much liquid out of the onions as possible.
Transfer the onions to a towel or a few sheets of paper towels, roll up tightly and squeeze to remove as much liquid as you can.
Divide the onion slices into 4 equal piles on a cutting board or flat surface.
Divide the beef into 4 patties and form into balls.
Place beef on top of the onions and, using the palm of your hand or the bottom of a small skillet, flatten the beef into patties. The onions will stick to the bottom of the patties. That’s what you want.
Season patties with salt and pepper.
Heat up a griddle or cast iron skillet on your stove top or grill over medium-high heat.
Add the butter and swirl it around to coat the griddle or skillet.
Add the patties, onion side down, and cook for 6-8 minutes. You’ll see the onions starting to turn golden brown and get crispy around the sides.
Flip and continue cooking until the burgers are done, about 2 more minutes.
Top with cheese and remove.
Toast the buns, if desired.
Add the patties, mayonnaise, mustard, and pickles.

Notes

The key is to dry the onions so they get crispy, not sauté.

Nutrition

Nutritional values are approximate.

Meykers Hamburger Press Patty Maker 150 Paper…

Saving Storage Space : The detachable solid…
Making Hamburger Elegantly – Perfectly…

Gandeer 3 Pcs Cast Iron Grill Press 8 x 4 Inch…

Quality Material: the bacon press is made of food…
Practical Wood Handle Design:Featuring a…

Sale

Katbite 300Pcs 6x6 Inches Patty Paper, Burger...

Katbite 300Pcs 6×6 Inches Patty Paper, Burger…

Perfect Size: 6×6 inches of 300 count patty paper…
Non-Stick & Easy to Clean: Patty paper use the…

Illinois Fighting Illini Cheddar Hot Dog

Indianapolis recently hosted the Big 10 basketball tournament. As part of the event the Levy restaurant group in Chicago produced a line of unique hot dogs. Each dog highlighted each of the teams in the tournament. I recently came across a copy of the list of the hot dogs, and I just had to make each and every one of them. Topped with tons of tasty yumminess the Illinois Fighting Illini cheddar hot dog is a dog to remember. Because things like melted cheese, crispy tortilla strips and Dijon mustard are great together and they’re even better on top of a steaming hot hot dog!

One Unique Hot Dog!

Easy to make and great tasting, the Illinois Fighting Illini cheddar hot dog is a winner! I wouldn’t be shy with any of the toppings. There’s really no such thing as having too much of any of them. Yeah, things might fall off when you pick them up. That’s part of the fun of eating them!

Luvan Hot Dog Cutter Criss Cross – Hot Dog…

【Slice → Push → Done!】Our no-touch release…
【Grill Like a Pro – 60% More Flavor!】Our…

And for a full list of all of the Big 10 team hot dogs, click here and enjoy! Make them all!

Print Pin

5 from 1 vote

Fighting Illini Cheddar Hot Dog

Topped with tons of tasty yumminess the Illinois Fighting Illini cheddar hot dog is a dog to remember. Because things like melted cheese, crispy tortilla strips and Dijon mustard are great.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 343kcal

Author Based on a recipe from Levy Restaurants

Ingredients

4 hot dogs
4 hot dog buns
1 cup Shredded cheddar cheese
Dijon mustard
tortilla strips

Instructions

Cook or grill the dogs as desired.
Toast the buns, if desired (I always do).
Add dogs to buns.
Top with cheese.
Put under the broiler for a minute if you want your cheese melted.
Squeeze on some mustard and top with tortilla strips.

Notes

To prevent your toppings from sliding off cut a thin slit down the lengths of the dogs before cooking. The dogs will open up almost like a bun, giving the toppings a place to sit.

Nutrition

Nutritional values are approximate.

New Star Foodservice Condiment Squeeze Bottle Set…

3-Pack Food-Safe Commercial-Grade Plastic: Made…
Versatile Use for Sauces, Oils, and Condiments…

Smoked Chex Mix

There are some things where self-control just doesn’t happen for me. This smoked Chex mix is one of them. Put a big bowl of it in front of me and it’ll be gone soon. I can’t help myself and no matter what I do to control myself, I fail. Especially the bagel chips. There’s something about the bagel chips in Chex mix after they’ve been smoked. The smoke flavor is not overwhelming, but it’s there, and it’s different in a wonderful way. The smoke compliments traditional flavors perfectly. I make this often, and in big batches because it is the perfect snack to take to a family get-together. Everyone loves it.

For Best Results, Use Less Smoke

The cereal in this smoked Chex definitely soaks up the smoke, so do not go crazy with the wood in your smoker. Use a very small chunk, smaller than would fit in your palm, and use only a lighter wood. No mesquite or hickory here, go for something like a fruit or nut wood instead. Remember, you want that hint of smoke, and nothing overpowering.

Sale

Weber® Pecan Wood Chunks, Outdoor Cooking Fuel…

Pecan wood chunks
Provides a rich & Sweet flavor

I used a variety of Chex cereals in my mix, but you can do whatever works for you1

Sale

Corn Chex Cereal, Gluten Free, Holiday Chex Mix…

Holiday Favorite: Crunchy lattice squares made…
Tin Offer: Specially marked boxes feature an offer…

Sale

Wheat Chex Breakfast Cereal, Holiday Box, Chex Mix…

Holiday Favorite: Crunchy lattice squares made…
Tin Offer: Specially marked boxes feature an offer…

Sale

Rice Chex Cereal, Gluten Free, Holiday Chex Mix…

Holiday Favorite: Crunchy lattice squares made…
Tin Offer: Specially marked boxes feature an offer…

For another great snack idea, try my smoked olives and smoked Cheetos.

Print Pin

5 from 1 vote

Smoked Chex Mix

Put a big bowl of it in front of me and it’ll be gone soon. Especially the bagel chips after they’ve been smoked.

Course Appetizer

Cuisine American

Keyword Chex mix, smoked

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 351kcal

Author Based on a recipe from the Virtual Weber Bullet

Equipment

Ingredients

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup small pretzels or pretzel pieces
1 cup mixed nuts
1 cup small bagel chips
6 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt I used some of my homemade mix, see below
¾ teaspoon garlic powder
½ teaspoon onion powder

Homemade seasoned salt (makes more than you’ll need for the Chex mix)

½ cup Kosher salt
1 teaspoon dry mustard
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

Fire up your smoker for cooking at 250 F. Add only one small piece of light wood, such as apple or peach. If you are using a smoker that has a water pan, such as the Weber Smokey Mountain, do not fill the pan with water.
Combine the cereals, pretzels, nuts and bagel chips in a large bowl.
Melt the butter in a small saucepan. Add the Worcestershire sauce and stir.
Combine the seasoned salt, garlic powder and onion powder and slowly whisk into the melted butter.
Drizzle the butter mixture over the cereal and gently toss to coat.
Place into a disposable 9″ x 13″ deep aluminum pan and place on the top rack of the smoker.
Smoke for 1 hour or until the mixture turns golden brown, stirring every 15 minutes.
Remove and let cool completely before serving, or store for up to 2 weeks.

Homemade seasoned salt

Combine all ingredients. Store in an air-tight container.

Notes

For a slightly spicier version, add a few teaspoons of your favorite hot sauce to the melted butter and Worcestershire sauce mixture. Don’t go crazy with it or the mix will take longer to get crispy.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for…

【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
【UNFORGETTABLE FLAVORS FOR HOT AND COLD…

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking honey-chipotle glazed ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!

Lots And Lots Of Ham. Everywhere!

Some of the ham I sliced thick, to eat as ham steaks. Some I chopped for omelets. And most I sliced super-thin for fantastic sandwiches. Honey-Chipotle Glazed Ham on the Char-Broil Big Easy leaves you with a bunch of ham, so you can cut it and serve it several different ways.

Be careful removing the ham from your basket. It’s a tight fit and it’s easy to burn the backs of your hands against the metal frame. Use long, good-fitting heat-resistant gloves to keep from burning yourself!

Char-Broil The Big Easy Better Basket , Silver

An upgrade for the standard basket that comes with…
Collapsible design makes loading and unloading…

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…

MATERIAL: Disposable aluminum liners made…
SIZE: Measures 6” x 10” across the top and…

Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too! My pepper onion beer sauce makes for a great topping for ham!

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!

Print Pin

5 from 1 vote

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking honey-chipotle glazed ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ham

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 418kcal

Author Based on a recipe from Taste Of Home

Equipment

Ingredients

8-10 pound cooked ham bone-in or boneless
2 ¼ cups Ginger Ale diet is fine
1 cup brown sugar packed
3 tablespoons honey
4-1/2 teaspoons apple cider vinegar
4 chipotle peppers in Adobo sauce minced (I added more because we like spicy!)
2 cloves garlic minced
1 ½ teaspoons Dijon mustard
¾ teaspoon cinnamon
¾ teaspoon cumin

Instructions

Fire up your Big Easy.
Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
Stir. Bring to a simmer and let simmer until reduced by half.
Add remaining ingredients and stir. Cook for another 5 minutes.
Remove from heat.
Score the ham as desired.
Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You’ll end up using about half of the glaze.
Remove ham and let rest 10 minutes before slicing or carving.
Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Notes

Use caution removing the ham from the Big Easy basket as it and the basket are hot!

Nutrition

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once