Author: Mike

Indy Chicken Wings

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

Steven Raichlen turns out some mighty great food. I love the tv shows he does- he got me interested in grilling and smoking. And I love the many books he has written. One of the biggest, thickest recipe books you can find is Steven’s BBQ USA. It is absolutely chock full of great foods and stories, like these Indy chicken wings. And since I live in Indy, I had to make them. Well that and because they sounded (and are) fantastic.

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.

Get yourself a good long basting brush for basting these wings while they cook. You won’t have to worry about burning yourself.

Heavy-duty BBQ Basting Brush by HQY - Silicone Bristles with 12 Inch Stainless Steel Handle - Make Grilling Easy - 5 Year Guarantee
Heavy-duty BBQ Basting Brush by HQY – Silicone Bristles with 12 Inch Stainless Steel Handle – Make Grilling Easy – 5 Year Guarantee

Also try my very popular Mambo wings!

Indy Chicken Wings
Print Pin
5 from 1 vote

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.
Course Appetizer
Cuisine American
Keyword Italian, marinaded, salad dressing, wings
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 5
Calories 355kcal
Author Based on a recipe from Steven Raichlen’s BBQ USA: 425 Fiery Recipes from All Across America

Equipment

Ingredients

Instructions

  • Place wings in a large resealable bag or container.
  • Add oil. Seal and toss to coat.
  • Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
  • Place wings in fridge for at least 2 hours, to overnight.
  • 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. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done.
  • Serve with your favorite dipping sauce.

Notes

NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 806mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutritional values are approximate.

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

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.

Chipotle Coleslaw

The Perfect Side For A BBQ

This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my Lexington slaw.

Chipotle Coleslaw
Print Pin
4 from 1 vote

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. 
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 15 minutes
Total Time 5 minutes
Servings 6
Calories 186kcal
Author Mike

Equipment

Ingredients

For the dressing

For the salad

  • 1 14 ounce coleslaw mix
  • 7 green onions green and pale green portions, sliced thin
  • 1 cup cilantro divided

Instructions

For the dressing

  • Whisk together the dressing ingredients.

For the salad

  • Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  • Add in dressing and fold to combine.
  • Serve garnished with remaining cilantro.

Notes

Stir before serving.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 558mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg

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)
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)

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice. I could’ve used the same toppings on a ‘regular’ pizza crust, but we prefer flatbread pizzas. Crunchier. Lower in carbs (so I can eat more). And well, kind of fun to eat. They also make for great appetizers. Big honkin’ slices of thick crust pizza aren’t the best appetizers.

Antipasto Flatbread Pizza

What, No Sauce?


There’s no real sauce on this antipasto flatbread pizza. But, it is definitely not dry. Go crazy with the toppings, but if you do use lots of ‘wet’ ingredients, like marinated peppers or olives, drain them a bit before putting them onto the pizza. Flatbread can get soggy if you overload it with sauce or moist toppings.

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
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 grilled chicken flatbread pizza.

Antipasto Flatbread Pizza
Print Pin
5 from 1 vote

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice.
Course Main or Appetizer
Cuisine American
Keyword antipasto, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 595kcal
Author Mike

Equipment

Ingredients

  • 2 flatbreads

Toppings (divide equally between the two flatbreads)

  • 2 teaspoons garlic powder
  • 1 cup cheese shredded. Mozzarella, provolone, Italian blend, whatever you prefer
  • ¼ cup Parmesan cheese grated
  • red pepper flakes
  • 8 slices Genoa salami sliced thin or chopped
  • 2 slices prosciutto sliced thin, torn or chopped
  • peperoncini sliced, to taste
  • ¼ cup artichoke hearts small, drained, chopped
  • black olives to taste, chopped or sliced

Other topping ideas

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Sprinkle both flatbreads with the garlic powder
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Notes

Green olives are an interesting twist to add to this pizza too!

Nutrition

Calories: 595kcal | Carbohydrates: 30g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2348mg | Potassium: 377mg | Fiber: 5g | Sugar: 1g | Vitamin A: 859IU | Vitamin C: 17mg | Calcium: 584mg | Iron: 3mg

Nutritional values are approximate.

Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware
Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

Salisbury Steak Meatballs

Never has the kitchen smelled so great as it did when I was cooking these Salisbury steak meatballs. The anticipation of dinner was making my stomach growl and my mouth water. Every bite was packed with savory flavors. Tender meatballs with a bit of tang from mustard. Rich beef-flavored sauce. Give me more! And more!

Salisbury Steak Meatballs

The Perfect Meatballs

I’m quite sure you’re going to see Salisbury steak meatballs on Life’s A Tomato again soon. I’m already thinking that I need to make a po’boy sandwich using these meatballs. Hmmm. Smothered in gravy. Yummy!

When I started cooking the onions a thought occurred to me: mushrooms. I think the next time I make this I’ll add a half pound of thinly sliced mushrooms in with the onions and let them cook down a bit. The earthy flavor of the mushrooms will definitely go well with the gravy.

Every time I make meatballs I think about ordering one of these. I don’t usually post something I haven’t tried, but I’m intrigued enough about it to put it here. Heck, everyone seems to like it for making big batches of meatballs!

Meatball Master
Meatball Master

My Italian meatballs with gravy are crazy good too. You’ll want to make them too!

Salisbury Steak Meatballs
Print Pin
5 from 1 vote

Salisbury Steak Meatballs

Never has the kitchen smelled so great as it did when I was cooking these Salisbury steak meatballs.
Course Main
Cuisine American
Keyword meatballs, Salisbury, steak
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 643kcal
Author Based on a recipe from The Pioneer Woman

Equipment

Ingredients

For the meatballs

For the sauce

Instructions

For the meatballs

  • Place all ingredients except for the butter into a large bowl and combine well with your hands.
  • Form into 2 ounce meatballs.
  • Melt the butter in a large skillet over medium-high heat.
  • Working in batches, fry the meatballs on all sides until lightly browned. You do not need to cook them through completely, just give them some color and texture. Remove meatballs to a bowl or plate.

For the sauce

  • Add the onion to the skillet that you used to cook the meatballs and saute for 2-3 minutes until starting to turn golden.
  • Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
  • In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.
  • Add the meatballs to the pan. Reduce the heat to a simmer, cover, and simmer 15-20 minutes or until the meatballs are cooked through. Add more beef broth if the gravy gets too thick.
  • Meanwhile, cook the egg noodles per package instructions. Add remaining 2 tablespoons of butter and stir to melt.
  • Serve meatballs over noodles with gravy, garnished with chopped parsley.

Notes

Also great served with mashed potatoes.

Nutrition

Calories: 643kcal | Carbohydrates: 57g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 738mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 4mg

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)
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)

Bayou Fried Shrimp

These Bayou fried shrimp are absolutely incredible. I’m quite sure that they are the best shrimp I’ve ever made or had. The coating is nice and light, with just a bit of crunch, and a bit of a spicy kick. The shrimp are tender, moist, and cooked perfectly. They are the perfect appetizer, but would be even more insanely good on a shrimp po boy sandwich.

Bayou Fried Shrimp

A Great Marinade And Coating

The marinade and coating mixture I used on this Bayou fried shrimp would also be fantastic on other fried seafood, from oysters to any kind of fish. It’s really great stuff, adding flavor to just about anything.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my copycat of Applebee’s Sriracha shrimp, coconut fried shrimp, southern fried shrimp, and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp? Oh yeah, my kickin’ fried shrimp are fantastic too!

Bayou Fried Shrimp
Print Pin
5 from 1 vote

Bayou Fried Shrimp

These Bayou fried shrimp are absolutely incredible. I’m quite sure they are the best shrimp I’ve ever made or had. The coating is nice and light, with just a bit of crunch, and a bit of a spicy kick. The shrimp are tender, moist, and cooked perfectly. 
Course Appetizer
Cuisine American
Keyword Cajun, deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 222kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk, egg, mustard and 1 teaspoon of Creole seasoning.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and remaining Creole seasoning.
  • Heat 3″ of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
  • Serve with your favorite dipping sauce.

Notes

These shrimp are great on po boys!

Nutrition

Calories: 222kcal | Carbohydrates: 18g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 944mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 4mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Salsa Hot Dogs

Mmmmm. Boy oh boy. Salsa hot dogs. Mighty darned tasty. Like a hand-held serving of nachos. As spicy as you want it to be depending on the salsa you use. Of course, like nachos, you can add anything else you want. Like pickled jalapeno slices. Or shredded cheese. No matter what you do, these are great. I love the cool sour cream and tomatoes with the hot beef dogs and the spicy salsa, along with the crunch of the lettuce.

Salsa Hot Dogs

A Delightfully Different Dog

These salsa hot dogs were the perfect dogs to enjoy outside on the deck on a beautiful spring day. I couldn’t get over how much they were like eating nachos. But they were fun. There’s a lot of flavor in each and every bite. They’re different and delicious. I’d make these again and again.

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

Also try my sandwich roll hot dogs. They’re different.

Salsa Hot Dogs
Print Pin
5 from 1 vote

Salsa Hot Dogs

Mmmmm. Boy oh boy. Salsa hot dogs. Mighty darned tasty. Like a hand-held serving of nachos. As spicy as you want it to be depending on the salsa you use. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 253kcal
Author Mike

Ingredients

  • 2 hot dog buns
  • 2 hot dogs
  • ¼ cup iceberg lettuce shredded
  • ½ Roma tomato seeded, chopped
  • 1-2 tablespoons black olives sliced
  • 1-2 tablespoons salsa
  • 1-2 tablespoons sour cream

Instructions

  • Toast the buns as desired
  • Cook the dogs.
  • Add dogs to the buns.
  • Top with the lettuce, tomato and olives.
  • Add a dollop or so of salsa, followed by the sour cream.

Notes

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

Nutrition

Calories: 253kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 645mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg

Nutritional values are approximate.

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

Bacon Bits on the Nesco Snackmaster Pro

I recently picked up a dehydrator and boy, have I been having a fun time with it. I’ve made beef jerky. Ground beef jerky. Ground turkey jerky. Dried fruits. And now? Bacon bits on the Nesco Snackmaster Pro. Fantastic, dried, crunchy, not-fatty-yucky bacon bits. 100% bacon, 100% flavor. And so easy, just like everything else I’ve made on my dehydrator.

Bacon Bits on the Nesco Snackmaster Pro

The Secret To Great Bacon Bits

The key to making perfect bacon bits on the Nesco Snackmaster Pro is: pat. Pat with paper towels every chance you get and then pat some more. The less fat left in the end the crispier your bacon bits. Also, fat goes rancid much quicker than meat, so reducing it will increase the shelf-life of your bits. Although, I have to say, the bacon bits I made didn’t last very long around here at all.

Storing Your Bits

I stored my bacon bits in an air-tight container in the fridge. I made extra and froze them for later use. And, nice thing is, I don’t really have to fully defrost them for very long to use them in a recipe. For salads, I just set them out for 10-15 minutes ahead of time to let them defrost.

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

You can also make chipotles in adobo, using your Nesco dehydrator. Just like these homemade bacon bits, they’re much better than store-bought!

Bacon Bits on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Bacon Bits on the Nesco Snackmaster Pro

Bacon bits on the Nesco Snackmaster Pro. Fantastic, dried, crunchy, not-fatty-yucky bacon bits. 100% bacon, 100% flavor. And so easy, just like everything else I’ve made on my dehydrator.
Course Side
Cuisine American
Keyword bacon, dehydrator, nesco snackmaster pro
Cook Time 12 hours 30 minutes
Total Time 12 hours 30 minutes
Servings 1 pound
Calories 3783kcal
Author Mike

Equipment

Ingredients

  • 2 pounds bacon thin-sliced, smoked

Instructions

  • Preheat your oven to 400 F.
  • Line a baking sheet (or sheets, depending on how much bacon you’re making at a time) with foil.
  • Add bacon, but do not overlap.
  • Bake for 20 minutes. Flip and continue baking until crispy. NOTE: I normally like my bacon less than super crispy. This is not the time to do that. You want the bacon crispy with no soft fatty ends.
  • Remove to a paper towel-lined plate and pat dry. Be thorough. You want to get as much fat off the bacon as possible.
  • Crumble bacon. Pat again with paper towels. Remember, your goal is to get as much fat off as possible.
  • Cut parchment paper to the same size as the mesh trays. Fold in half, making a half moon, then in half again, forming what looks like a piece of pizza and cut about an inch rectangle off the sharp corner. When you unfold it the parchment paper should have a square hole in the middle about the size of the hole in the center of the Snackmaster Pro trays. This will make sure that the air circulates well.
  • Line Snackmaster Pro trays with parchment paper and add the screen trays.
  • Add the crumbled bacon, spreading it out as much as possible so it doesn’t touch.
  • Place trays into the Snackmaster Pro on the highest temperature.
  • Dry for 12-20 hours. Every two hours take the bottom two trays and move them to the top of the stack so that the bacon dries evenly. Also pat the bacon with paper towels again.
  • When the bacon is dried remove to paper towel and let cool.
  • Keep in the fridge until ready to use.

Notes

You’ll need 2 screen trays and two trays per pound of bacon. Remember to always have at least 4 trays in the Nesco Snackmaster Pro when using it.

Nutrition

Calories: 3783kcal | Carbohydrates: 12g | Protein: 114g | Fat: 360g | Saturated Fat: 121g | Trans Fat: 1g | Cholesterol: 599mg | Sodium: 6006mg | Potassium: 1796mg | Vitamin A: 336IU | Calcium: 45mg | Iron: 4mg

Nutritional values are approximate.

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

Spicy Sweet-and-Sour Grilled Country-Style Ribs

Country-style ribs aren’t something I think of cooking that often. When I do, they usually end up on a bed of sauerkraut. That’s why I was excited to see this idea for spicy sweet-and-sour grilled country-style ribs in a recent edition of Chile Pepper magazine. I knew that the ribs would be great because everything I’ve made from the magazine has been. And I knew that they’d have some kick. And they do.

Spicy Sweet-and-Sour Grilled Country-Style Ribs

Oh, The Sauce!

The sauce on the ribs is the star of the show. I definitely plan on using the sauce on other dishes. It’d be perfect on grilled pork tenderloin, burgers, and pork spare ribs. The ribs are tasty, and really good grilled for a nice char then cooked low-and-slow to perfect tenderness.

I wouldn’t hesitate to make these spicy sweet-and-sour grilled country-style ribs again, and I’ll definitely be using both the Asian rub and fantastic sauce on other cuts of meat.

Don’t use wimpy tools when it comes time to making these ribs. Or anything else on a grill or smoker. You want something sturdy, something quality. I have used Weber’s line of grill tools for decades. I wouldn’t use anything else. Ever.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my slow cooker Vietnamese ribs and my sous vide country style ribs.

Spicy Sweet-and-Sour Grilled Country-Style Ribs
Print Pin
5 from 1 vote

Spicy Sweet-and-Sour Grilled Country-Style Ribs

The sauce on the ribs is the star of the show. I definitely plan on using the sauce on other dishes. It’d be perfect on grilled pork tenderloin, burgers, and pork spare ribs. The ribs are tasty, and really good grilled for a nice char then cooked low-and-slow to perfect tenderness.
Course Main
Cuisine American
Keyword country-style ribs, sour, spicy, sweet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 508kcal
Author Based on a recipe from Chile Pepper Magazine

Equipment

Ingredients

For the Asian rub (makes 1 cup, you’ll need 1/2 cup or so for the ribs)

For the ribs

  • 3 pounds country-style ribs
  • ½ cup Asian rub from above

For the sauce

Instructions

For the Asian rub

  • Combine all ingredients.
  • Store leftover rub in an air-right container.

For the ribs

  • Sprinkle the ribs with the rub and rub into the meat. Don’t be shy with the rub and make sure to get all sides or the ribs.
  • Let ribs rest at room temperature while you preheat the oven to 275 F and fire up your grill for direct cooking.
  • Grill ribs 10-12 minutes over direct heat, turning once, to get lightly charred. You’re just looking for color here, the ribs will finish cooking in the oven. Over-grilling them will result in tough ribs.
  • Transfer ribs to a baking sheet and place in the oven.
  • Bake for 45 minutes or until done.
  • Serve drizzled with sauce.

For the sauce

  • Place all ingredients into a blender and puree.
  • Transfer to a saucepan over medium heat and warm through.

Notes

The rub is also good sprinkled on pork burgers.

Nutrition

Calories: 508kcal | Carbohydrates: 54g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 393mg | Potassium: 1057mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1037IU | Vitamin C: 18mg | Calcium: 145mg | Iron: 5mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Trailer Park Hot Dog

This is my take on the Trailer Park hot dog. It’s another great dog from the Dougie Dog food truck from Vancouver, Canada. I’ve been watching the show Eat Street on the Cooking Channel. They recently had an episode where they visited Dougie Dog. After seeing all the great dogs they have, I decided to make my own versions. Of course, if they had a truck here in Indianapolis, I’d be camped outside their door right now.

Trailer Park Hot Dog

Simple. But Oh So Good.

Is there an easier hot dog recipe? Probably, but not a good one. Don’t laugh at the simplicity of these hot dogs. They’re actually quite tasty. You get a crunch from the chips and a nice creamy cheesiness from… well, the cheese.

I was going to serve these trailer park hot dogs on some fru-fru fancy hot dog rolls I picked up from Taylor’s Bakery, but that just didn’t seem right. Grab yourself a pack of the cheapest buns you can find and enjoy some good dogs.

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

Also try my Alpine hot dogs.

Trailer Park Dog
Print Pin
4 from 1 vote

Trailer Park Hot Dog

Easy. And yummy!
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7
Calories 263kcal
Author Based on a menu item from Dougie Dog

Ingredients

Instructions

  • Just cook up the dogs and warm the buns.
  • Top with cheese sauce and crumbled potato chips.
  • Add jalapenos if you like.

Notes

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

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 633mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

Nutritional values are approximate.

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

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses and pickle, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.

Stuffed Deli Sandwich

My Go-To Sandwich For Road Trips

The stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

This is one of my ‘go-to’ dishes any time we travel to the beach. I can make it the night before. In the morning I just slice it, re-wrap it, and toss it into the cooler. It gets better the longer it sets, so it’s perfect for that long day by the water.

Mt. Olive Hamburger Dill Chips Pickles, 16 oz
Mt. Olive Hamburger Dill Chips Pickles, 16 oz

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat. Or for something more traditional, use my deli spread.

Also try my fantastic hot grinder sandwich.

Stuffed Deli Sandwich
Print Pin
5 from 1 vote

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.
Course Main
Cuisine American
Keyword sandwich, stuffed
Prep Time 12 hours
Total Time 12 hours
Servings 6 servings
Calories 644kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

  • 1 loaf Italian bread
  • 3 cups green cabbage thinly sliced or shredded
  • ½ cup Thousand Island dressing divided
  • 4 ounces Swiss cheese sliced
  • 4 ounces rare roast beef sliced
  • 4 ounces turkey breast sliced
  • 4 ounces pastrami sliced
  • 2 large dill pickles sliced

Instructions

  • Cut 1″ off the top of the bread creating a lid.
  • Hollow out the loaf, removing all of the bread except for 1/2″.
  • Combine the cabbage and 1/4 cup of the dressing.
  • Spread the remaining dressing on the inside of the bread loaf and the lid.
  • Layer inside of loaf with the cheese and meats.
  • Spoon in the cabbage mixture and top with pickles.
  • Add the lid and wrap the loaf tightly in foil.
  • Refrigerate for 12 hours before slicing and serving.

Notes

You can substitute your favorite sandwich meats and cheese.

Nutrition

Calories: 644kcal | Carbohydrates: 47g | Protein: 24g | Fat: 41g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1410mg | Potassium: 443mg | Fiber: 4g | Sugar: 28g | Vitamin A: 321IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 3mg

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)
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)