Mike, Author at Life's A Tomato

Molasses Chili Steak Marinade

I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. You get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.

Sear It Fast

Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.

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For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.

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5 from 1 vote

Molasses Chili Steak Marinade

Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that.

Course Marinade

Cuisine American

Keyword marinade, spicy, steak, sweet

Prep Time 5

Total Time 5

Servings

Calories 273kcal

Author Based on a recipe from Cooking Canuck

Equipment

Ingredients

¼ cup brown sugar
¼ cup molasses
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon chili powder
¼ teaspoon ground black pepper
2 1 pound steaks

Instructions

Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
Cook as you normally would.

Notes

Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.

Nutrition

Nutritional values are approximate.

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Steakhouse Hot Dogs

I’ve put onions on a hot dog before, sure. And I’ve even put steak sauce on a hot dog before. Why did it never occur to me until now to add tomatoes? Well, by golly, as simple as they are, these steakhouse hot dogs are downright delicious! Perfect for a picnic or family get-together. Not boring. Different. And really good. That great all-beef dog taste with steak sauce is awesome as is, but add the crunch of some onions and the cool tomato slices, and you’ve got a darned good dog. Grab two, and some chips.

Easy. But Oh So Good.

It’s possible that I might have slipped a few drops of hot sauce into the steak sauce before pouring it over my steakhouse hot dogs. All I’m saying is that it’s possible. Use your own discretion on that one.

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Also try my Stroganoff hot dogs. A little different, but very good.

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4 from 1 vote

Steakhouse Hot Dogs

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 246kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns
2 plum tomatoes sliced thin
¼ white onion sliced thin
¼ cup steak sauce

Instructions

Grill or cook hot dogs as desired.
Place dogs on buns.
Add tomatoes and onions.
Drizzle with steak sauce 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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Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. I love crab. And they’re too expensive and good to go goofing them up doing silly stuff. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. A hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. The liquid for basting the legs as they cook is also great as a dipping sauce. Packed with flavor, you could just drink it right out of the bowl.

These are the tasty crab legs of my dreams. I could sit down with a big huge pile of these, a few cold beers and have one great afternoon of it. No TV. No music. Just a man and his crab legs.

These also remind me of the great crab legs of my younger years. I lived near a crab shack in Virginia at the time. You could order a bucket of crab legs, a bucket of beer and sit down at a long table with a bunch of people you didn’t know and before long, you were family. The table was covered in newspapers. The TVs were blurry. But life was good.

Fast. And Delicious.

The grilled Old Bay crab legs are cooked over indirect heat, around 350 F. I used my Weber Performer charcoal grill. You don’t want to overcook them, so keep an eye on them. I rotated the pan after 10 minutes to make sure the legs got cooked evenly. And don’t forget to baste them. Not only will the legs taste better but the butter sauce will absorb more of that great crab flavor too.

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Also try my drunken steamed crab legs and my Old Bay peel’n eat shrimp!

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3 from 2 votes

Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. I hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter.

Course Main

Cuisine American

Keyword crab legs, grilled, Old Bay

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 499kcal

Author Based on a recipe from Traeger Grills

Equipment

Disposable Pan

Ingredients

3 pounds crab legs
1 cup unsalted butter
2 cloves garlic minced
1 lemon juiced
1 tablespoon Old Bay Seasoning
1 lemon quartered

Instructions

Fire up your grill for indirect cooking at 350 F.
Place crab legs in a disposable aluminum pan. If the legs are too long you may have to cut them at the joints to make them fit.
Melt the butter.
Add the garlic.
Stir in the lemon juice and cook for 5 minutes.
Pour mixture over the crab legs.
Sprinkle with the Old Bay and toss to coat.
Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.

Notes

You can crack the legs before cooking. The cracks allow more of the smoke and seasoning to soak in.

Nutrition

Nutritional values are approximate.

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Firecracker Slaw

My wife and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home. And I did. And it was delicious!

A Slaw With A Kick

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.

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Also try my chipotle coleslaw.

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4 from 1 vote

Firecracker Slaw

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant.

Course Side

Cuisine American

Keyword cole slaw, coleslaw, slaw, spicy

Prep Time 2

Total Time 2

Servings

Calories 128kcal

Author Mike

Equipment

Ingredients

½ cup white wine vinegar
¼ cup balsamic vinegar
1 cup sugar
2 tablespoons olive oil
2 tablespoons spicy mustard
½ teaspoon Kosher salt
2 teaspoons ground black pepper
1-3 tablespoons hot sauce
1 pound coleslaw mix shredded

Instructions

Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
Stir until the sugar has dissolved.
Remove from heat and let cool completely.
Transfer to a large bowl.
Add the slaw and toss to coat.
Cover and refrigerate at least one hour before serving.

Notes

Always stir again before serving.

Nutrition

Nutritional values are approximate.

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Jalapeno Poppers 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.

Ever since getting a cooking rack for my Char-Broil Big Easy (now replaced by the bunk bed basket) I’ve been making tons of dishes I would normally make on my grill or in the oven. Like these jalapeno poppers. In no time I can make a big batch of these little treats. Cream cheese, bacon, and jalapeno. The jalapenos tame down a lot while they cook, so don’t worry about them being super spicy. They’re very good, and my favorite part, you can taste that they are peppers but not have your mouth set on fire!

Jalapeno Poppers on the Char-Broil Big Easy

A Few Tips

The bacon around the jalapeno poppers won’t get super crispy on the Char-Broil Big Easy, but it does come out cooked perfectly. Some folks like to secure the bacon using toothpicks, but I’ve found if you use pieces that are long enough they tend to secure themselves. If you do use toothpicks, soak them in water for 15 minutes first to help prevent them from burning.

Charbroil The Big Easy Bunk Bed Basket…

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

For a slightly different take on the classic jalapeno popper, try making scorpion tails on your Big Easy. Or my little more mellow pickle poppers.

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

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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!

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5 from 1 vote

Jalapeno Poppers on the Char-Broil Big Easy

Ever since getting a cooking rack for my Char-Broil Big Easy I’ve been making tons of dishes I would normally make on my grill or in the oven. Like these jalapeno poppers. In no time I can make a big batch of these little treats.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, jalapeno popper

Prep Time 15

Cook Time 45

Total Time 1

Servings halves

Calories 88kcal

Equipment

Ingredients

10 jalapenos
8 ounce cream cheese slightly softened
½ pound bacon
Your favorite BBQ seasoning optional

Instructions

Cut the jalapenos in half lengthwise and remove the seeds and membranes.
Spoon in enough cream cheese to fill the cavity.
Wrap bacon around jalapenos. Depending on the size of your peppers, you may want to cut the bacon in half first.
Season with BBQ rub.
Fire up your Big Easy.
Transfer jalapenos to the Big Easy cooking rack.
Lower basket into the cooker and cook until the bacon is sizzling hot and the cream cheese is melted.
Let cool slightly before serving.

Notes

Serve 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

Cured Smoked Pork Chops

I smoked a few traditional pork chops the other day. I decided to also cure a few chops and see how the two versions stack up against each other. And the verdict? Smoked pork chops, done in any way, are fantastically great! Cured smoked pork chops have a slightly hammier taste than do the traditional chops I made, thanks to an overnight cure. I brushed a bit of warm honey over them just before serving to add a bit of sweetness.

Easy, Tender, Moist and Delicious!

I was so very pleased with how great these cured smoked pork chops were. They’re very easy to make, for starters. And they are moist and tender with just a hint of smoke. They were perfect and I cannot wait to make them again!

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 chops.

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Also try my traditional smoked pork chops.

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5 from 1 vote

Cured Smoked Pork Chops

Course Main

Cuisine American

Keyword pork chops, smoked

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 527kcal

Author Based on a recipe from Weber Grill Cover

Equipment

Smoker

Ingredients

2 pork chops thick or thin, bone-in
2 teaspoons Morton Tender Quick
Kosher salt
ground black pepper
2 tablespoons Your favorite preserves

Instructions

Rub each side of the chops with 1/2 (chops less than 1″ in thickness) – 1 teaspoon (chops greater than 1″ in thickness) of the Tender Quick and refrigerate overnight.
The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
Rinse the pork chops well and pat dry with paper towels.
Season both sides of the chops with salt and pepper.
Smoke until the chops reach 130 F.
Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
Continue smoking until the chops reach 145 F, brushing with the preserves every 10-15 minutes.
Let rest 10 minutes before serving.

Notes

Note that cook times will vary depending on the thickness of the chops. Mine were about 1″ thick and took less time than stated below. If you use thin chops you’ll want to start checking them after 15 minutes.

You can use any preserves you like, but apple and peach are great. You can also substitute honey!

Nutrition

Nutritional values are approximate.

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Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

After I picked up a new Nesco Snackmaster Pro my first attempt at jerky was making Cajun jerky using sliced top round. Everyone loved it. I decided then to make the same flavor jerky, but using ground beef instead. I knew it’d taste great, and I was hoping for a more Slim Jim-like texture. And I got it. Just the perfect bite. Not too tough, not too soft. And packed with Cajun-inspired flavors (with just a bit of a kick!). Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro are addictingly great!

Leaner Meats Make Better Jerky

Just like making regular jerky, you have to start with a lean meat. I used top round which I ground myself. You can substitute any lean beef, but make sure it doesn’t have more than 8% fat. Less is more in this case.

Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

I Love My Jerky Cannon!

Also, you’ll need a jerky cannon to make jerky from ground meat. I had never heard of such a thing. But now that I have one, it’s like the most fun kitchen gadget ever. It’s essentially a large caulk gun that dispenses ground meat. It makes making Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro fun!

More Trays Mean More Jerky

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.

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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!

Also try my ground turkey jerky, made using the Nesco Snackmaster Pro.

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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5 from 1 vote

Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

Course Dehydrator

Cuisine Jerky

Keyword beef, Cajun, dehydrator, jerky, nesco snackmaster pro

Prep Time 8

Cook Time 6

Total Time 14

Servings pound

Calories 1265kcal

Author Mike

Equipment

Ingredients

2 pounds lean ground beef
2 tablespoons AC Legg Cajun Jerky Seasoning heaping
1 tablespoon dried red pepper flake optional
2 teaspoons pink curing salt 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, red pepper flake if using, 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 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.

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Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.

The rack is no longer available, unfortunately, but has been replaced by the bunk bed basket. Even though the rack wasn’t perfect it greatly increased the cooking area in the Big Easy! I wish Char-Broil would bring it back!

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

Get Crispy

I did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings on the Char-Broil Big Easy are fantastic right off the cooker. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving. You can also put them in the oven below the broiler for a few minutes. But keep an eye on them, they’ll get crispy quick… quicker than you might expect

You can actually fit 2 bunk bed baskets in the Big Easy at a time, which gives you quite a bit of cooking area. It’s a little tricky to do, but possible. See my write-up on the steps here!

For a little easier clean-up spray your baskets with non-stick spray first. If your baskets are like mine, every once-in-a-while they need a deep cleaning. I’ve found a good way to do this. You can ready about it here too!

Charbroil The Big Easy Bunk Bed Basket…

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

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!

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5 from 1 vote

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings.

Course Appetizer

Cuisine American

Keyword Big Easy, Buffalo wings, Char-Broil

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 281kcal

Author Mike

Equipment

Ingredients

4 pounds chicken wings separated
6 tablespoons butter
½ cup Frank’s RedHot Sauce
2 tablespoons paprika
1 teaspoon kosher salt
1 teaspoon cayenne pepper
½ teaspoon ground black pepper

Instructions

Place the wings into a large resealable bag or container.
Melt the butter in a medium saucepan.
Stir in the remaining ingredients.
Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
Fire up your Big Easy.
Add chicken to the cook racks and lower into the cooker.
Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don’t just check one piece for doneness.
NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It’s completely optional, though.
Remove chicken and place into a large bowl.
Add the reserved marinade and toss to coat.
Serve with your favorite dipping sauce.

Notes

You’ll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.

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

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.

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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.

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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!

Luvan Hot Dog Cutter Criss Cross – Hot Dog…

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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.

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