Mike, Author at Life's A Tomato

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.

The Sauce Is Important

You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

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

You can also just smoke a chuck roast as you would any other large piece of meat. Like pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

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5 from 1 vote

Poor Man’s Burnt Ends

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 204kcal

Equipment

Disposable Pan

Ingredients

Instructions

FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
Season the chuck on all sides with the rub and place onto the smoker.
Smoke until the internal temperature reaches 185 F.
Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
Remove the chuck roast from the foil and transfer to a cutting board.
Cut into 3/4″ cubes and place into a disposable aluminum 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 1/2 more hours.
Devour.

Notes

These are also great on a hoagie or sub roll served as sandwiches!

Nutrition

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

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone. Every bite is crazy good. Tons of cheese. Fresh avocado. Crunchy red onion, Briny black olives. Sharp green onions. And a great twist: grilled lime squeezed on top for a fresh citrus hit. We loved these dogs.

Loaded Is An Understatement

I served these loaded Mexican hot dogs with a side of some just-as-crazy-good bean dip and some warmed tortilla chips. It was the perfect dinner basket!

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

Also give my Mexican charred corn hot dogs a try!

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4 from 1 vote

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone.

Course Main

Cuisine American

Keyword hot dogs, Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 1416kcal

Author Based on a recipe from the Noble Pig

Ingredients

6 ¼ pound hot dogs
1 lime cut into 6 wedges
6 hot dog buns
⅓ cup queso fresco shredded
⅓ cup taco cheese shredded
⅓ cup Mexican cheese shredded
1 handful black olives chopped or sliced
¼ cup red onion diced
1 large avocado chopped
3 green onions chopped

Instructions

Fire up your grill and cook the hot dogs.
Place the lime wedges on the grill and get them lightly charred.
Toast the buns as desired.
Place dogs in buns.
Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
Add remaining ingredients.
Serve with lime wedges for squeezing over the dogs.

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

Gold Fever Chicken Wings

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

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. My wife absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.

I just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my New Orleans-style Bourbon Street wings.

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5 from 2 votes

Gold Fever Chicken Wings

Course Appetizer

Cuisine American

Keyword mustard, spicy, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 474kcal

Author Mike

Equipment

Ingredients

For the wings

4 pounds chicken wings separated
2 tablespoons your favorite wing seasoning I used our Fire-Eater rub
1 tablespoon vegetable oil

For the Gold Fever sauce

½ cup honey mustard
¼ cup Frank’s RedHot Sauce
3 tablespoons unsalted butter
1 pinch kosher salt
1 pinch ground white pepper

Instructions

For the wings

Place the wings into a resealable bag or container.
Add wing rub and the oil.
Seal and shake well to coat.
Let wings marinade for 1-3 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Transfer cooked wings to a bowl and drizzle with Gold Fever sauce.
Toss gently to coat.

For the sauce

Place all ingredients in a saucepan over medium heat.
Cook until the butter melts, stirring occasionally.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Smoked Olives

I had my Weber smoker fired up the other day, making a nice batch of smoked pork chops. There was a little extra room on the top rack. Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

So Simple Yet So Good

Smoked olives have just a small kick to them thanks to the red pepper flakes. You don’t have to worry about them being too hot for you even if you aren’t as big a fan of spicy as we are.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple wood chunks to smoke these olives.

Pecan Wood Chunks 4lb

For another great snack idea, try my smoked Chex Mix. Or skip the smoking and make some spicy roasted olives instead!

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5 from 1 vote

Smoked Olives

Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

Course Appetizer

Cuisine American

Keyword olives, smoked

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 281kcal

Author Based on a recipe from Steven Raichlen

Equipment

Shallow Disposable Aluminum Pans

Ingredients

3 cups pimento-stuffed green olives drained
2 cloves garlic minced
dried red pepper flake to taste (optional)
2 tablespoons extra virgin olive oil

Instructions

Fire up your smoker for smoking 225 – 275 F. Use a mellow wood such as apple.
Place the olives in a shallow aluminum pan.
Combine the garlic, pepper flake, and oil and pour over the olives.
Smoke for 45 minutes.
Remove and let cool before serving.

Notes

Serve chilled or at room temperature.

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)

Corn-on-the-Cob 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.

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!

Add Bacon. Just Because.

I cut my corn-on-the-cob in half and then put them into the Char-Broil Big Easy, standing them on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?

Char-Broil The Big Easy Bunk Bed Basket

Also try my corn cooked in packets on the Char-Broil 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

Corn-on-the-Cob from the Char-Broil Big Easy

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, corn-on-the-cob

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 93kcal

Author Mike

Equipment

Ingredients

4 ears corn husks removed, cut in half if desired
Kosher salt I used my Fire-Eater seasoning but you can substitute your favorite seasoning instead
ground black pepper
4 slices bacon optional, plus some toothpicks

Instructions

Fire up your Big Easy.
Season the corn.
If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
Place the corn into the Big Easy basket. I found it easiest to stand them on end.
Lower the basket into the cooker and cook 25-30 minutes or until the corn is done and starting to brown on the bottom and the bacon is done (if using).
Remove and devour!

Notes

You’ll want to use a Bunk Bed basket to double the capacity of your Big Easy.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

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Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet habanero ground beef jerky on the Nesco Snackmaster Pro has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. It’s definitely not candy-like. More like grown-up candy.

Remember To Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making sweet habanero 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.

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, to fit 1000 Series Food Dehydrators, 2 Pack

Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, mesquite, sweet barbecue 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!

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1 from 1 vote

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

This sweet habanero ground beef jerky has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness.

Course Dehydrator

Cuisine Jerky

Keyword beef, Big Easy, Char-Broil, jerky

Prep Time 8

Cook Time 6

Total Time 14

Servings pound

Calories 2304kcal

Author Mike

Equipment

Ingredients

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

Instructions

NOTE: 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.
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

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 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 LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

Big Kahuna Hot Dogs

From the moment I ran across this great idea for the Big Kahuna hot dogs from the menu at Duke’s Gourmet Hot Dogs (sadly, now closed) I knew one thing. I knew I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too. There’s just enough to give you that great hammy (not smoked) flavor. But for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce.

Pineapple And BBQ Sauce Go Great Together

I didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chunks, and those would’ve found their way between the grill grates. If you have pineapple slices just toss them on the grill for a few minutes on each side. Then chop them into bite-sized pieces. The pineapple and the sauce are what makes these Big Kahuna hot dogs so great!

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

Also try my blackjack dogs. I love them too!

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5 from 1 vote

Big Kahuna Hot Dogs

From the moment i ran across this great idea for the Big Kahuna hot dogs I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 299kcal

Author Based on a menu item from Duke’s Gourmet Hot Dogs

Equipment

Charcoal Grill

Ingredients

4 hot dogs
4 hot dog buns
8 pineapple slices
4 Canadian bacon sliced
your favorite BBQ sauce I recommend a spicy sauce

Instructions

Fire up your grill and cook the hot dogs and warm the buns.
Toss the pineapple slices onto the grill and grill a few minutes on each side. Remove and chop into bite-sized pieces.
Assemble dogs by first lining the toasted buns with a few slices of Canadian bacon.
Add the hot dog. Top with the pineapple and plenty of spicy BBQ sauce.
Serve with plenty of paper towels.

Notes

Good buns make for better dogs!

Nutrition

Nutritional values are approximate.

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

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.

Spicy BBQ Deliciousness

I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken. I also enjoy it on top of hot-off-the-grill hamburgers.

Huy Fong Sriracha Chili Sauce, 28 Ounce Bottle

Also try my sweet-and-spicy BBQ sauce.

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4 from 1 vote

Sriracha BBQ Sauce

I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, spicy

Prep Time 5

Cook Time 15

Servings cups

Calories 289kcal

Author Based on a recipe from Insane Chicken

Equipment

Saucepan

Ingredients

1 tablespoon olive oil
1 small onion chopped
3 cloves garlic crushed
1 tablespoon Sriracha
1 red chile pepper finely chopped
¼ cup dark brown sugar
1 teaspoon fennel seed crushed
1 cup ketchup
2 tablespoons soy sauce
kosher salt to taste
ground black pepper to taste

Instructions

Heat the oil in a saucepan over medium heat.
Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
Mix in ketchup and soy sauce.
Bring to a boil.
Reduce heat to low, add in Sriracha and simmer 10 minutes.

Notes

Stir before using.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas. These little morsels are devilishly dangerously good.

Addicting Potato Bites

The bacon wrapped around the grilled volcano potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.

Grab A Few For Yourself

I refer to these as ‘cook’s treats’. A cook’s treat is something you make that the cook gets to sample first. And in this case by ‘sample’ I mean a whole bunch of. Make extra because they won’t all make it to the table!

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Weber Deluxe Grilling Basket

Also try my grilled chorizo potato skins.

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4 from 1 vote

Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate

Course Side

Cuisine American

Keyword grilled, potatoes

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 451kcal

Author Based on a recipe from Bacon, Butter, Cheese & Garlic

Ingredients

For the potatoes

6 medium red potatoes rinsed
Olive oil
Kosher salt
ground black pepper
6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
2 slices bacon cooked, crumbled
1-2 jalapenos seeded, diced
¾ cup extra sharp cheddar cheese shredded
1/2-1 cup your favorite BBQ sauce
1 green onion sliced, for garnish

For the sour cream topping

1 cup sour cream
Hot sauce to taste
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt
ground black pepper

Instructions

Preheat your oven to 400 degrees.
Brush the potatoes with olive oil and season with salt and pepper.
Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
Bake for 15-20 minutes or until just tender.
Remove and let cool.
Meanwhile, combine the sauce ingredients and mix well.
Cut just a bit off each end of the potatoes so that they stand up straight on one end.
Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4″ or so of the potato ‘walls’.
Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
Fire up your grill for indirect cooking, 350-400 F.
Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
Serve garnished with the sour cream topping and green onions.

Notes

Substitute minced jalapeno for the green onions for a little kick.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Sriracha Bacon Onion Rings on the Char-Broil Big Easy

These Sriracha bacon onion rings on the Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? I have to tell you, these rings don’t get all super crispy like deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests!

Easy To Make. Fun To Eat.

Basically, you can serve the Sriracha Bacon Onion Rings on the Char-Broil Big Easy ‘as-is’. Or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch will help cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.

You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the bunk bed basket. It adds a lot of cooking room.

Char-Broil The Big Easy Bunk Bed Basket

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

Sriracha Bacon Onion Rings on the Char-Broil Big Easy

These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, onion rings

Prep Time 15

Cook Time 30

Total Time 45

Servings rings

Calories 109kcal

Author Mike

Equipment

Ingredients

2 large Vidalia onions
Sriracha
12 slices bacon

Instructions

Fire up your Big Easy.
Slice the onion into thick ‘steaks’ about 1/2″ thick.
Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
Squeeze some Sriracha into a bowl that’s just big enough to fit an onion ring.
Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loosely or it will fall off.
Brush (or just use your fingers) more Sriracha on the outside of the bacon.
Place the rings on your Big Easy rack and lower into the Big Easy.
Cook the rings until the bacon just starts to crisp.
Gently flip them and cook another 10-15 minutes.
Remove to a wire rack and let firm up a bit.

Notes

Serve with Ranch dressing or ketchup.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket