I love franks and beans. And I love hot dogs on a bun. Why not put the two together and have both in one bite? Well, you can sure bet Franks and Beans hot dogs are great. Delicious beefy (grilled in my case) hot dogs. Sweet baked beans. Bacon. Gotta have some back. Onion and mustard. All on a great bun. Yep, this is the hot dog of dreams!
The No Messin’ Zone
Sure, I could probably come up with crazy ways to make these franks and beans hot dogs different. Put some kinda fru-fru mustard on them maybe. Use some weird spinach-infused cheddar dogs or something. Nope, this is not the time for that kind of messin’ around. These dogs are meant to invoke memories of a whole lot of franks and beans dishes and hot dogs eaten as a kid. And they do. Mission accomplished.
I like to cut a shallow slit down the dogs lengthwise before cooking. The hot dogs open up a bit while cooking. This allows the toppings to settle in to the dog, not spilling out when you take a bite.
My oh me oh goodness. It’s hard to put into words how much I loved these woodfired garlic oyster crackers. The seasoning is just perfect. It helps that I’m a total garlic addict. But this isn’t no ordinary garlic flavor, nope. It’s garlic that has been roasted over a fire. Who does that? Great people do that! And they put it in a shaker bottle so I can have the best crackers ever!
Crazy Fantastically Good And A Big Favorite Of Mine.
I went big when I seasoned my crackers. Woodfired garlic oyster crackers can handle lots of seasoning. The fine folks over at Kinder’s did this seasoning up right. The flavor is so good I can’t get enough. Up next, I’m sprinkling some on a whole roasted chicken. This stuff is going to replace my traditional rotisserie chicken for sure. I love it (in case you couldn’t tell)!
Beer and peel-and-eat shrimp. One of life’s simplest pleasures. Nothing beats whiling the time away with an ice cold beer and a big ole bucket of tasty, perfectly cooked shrimp. No worries. No rush. Just keep eatin’ and sippin’. These Key West peel-and-eat shrimp were the perfect way to spend my afternoon. Nice big shrimp. Seasoned my way, which means plenty of Old Bay. And a delicious dipping sauce on the side. Good times and good eats!
Try Something Different
If you usually find yourself dipping your Key West peel-and-eat shrimp in cocktail sauce or butter, I really urge you to try the mayonnaise-based dipping sauce in this recipe. It’s got a little mustard tang to it. It’s nice and creamy. And for just a bit of heat, it’s sprinkled with red pepper flake. It’s different in a very good way.
This is my every-growing list of the best rotisserie recipes.
There’s something almost hypnotic about rotisserie cooking. Nothing’s more fun than watching food go around and around while it cooks to perfection! That slow, steady spin, the gentle sizzle as the juices start to drip, the way the foods transform right before your eyes. It’s like a show. I could stand out by the grill and watch it for hours. And I often do.
I love using my rotisserie on my grill. Honestly, it completely changed the way I grill. Before I got my rotisserie attachment, I was mostly a classic direct heat guy, just burgers, steaks and hot dogs. Good food, you bet. But I wanted something a little more involved. Something more visual. And I loved rotisserie chicken, so why not?
Easier Than It Might Look
Why does it work so well? It is all about the physics. As the meat rotates, it is constantly self basting in its own juices. Nothing dries out. Every single turn keeps it moist and flavorful on the inside, while the outside gets that incredibly even, crispy, perfectly rendered skin that you just cannot get from roasting it stationary in an oven. And because it is cooking over indirect heat on the grill, you get that subtle, smoky, wood fired flavor infused into every bite. It feels fancy, but it is actually foolproof. Time and time again, the results are great. Juicy, tender, restaurant quality every single time, with almost no extra effort from me. Just season, skewer, and let it spin.
And it is not just for chicken, which is what most people think. Once you master the basic bird, a whole world opens up. I have done ribs, turkey, fries, wings and a whole lot more. The rotisserie can handle it all.
Let’s Go!
So if you have got a rotisserie burner on your grill that has been sitting unused, or you are thinking about buying that little attachment you have been eyeing online, this is your sign to fire it up. I have spent years testing, tweaking and perfecting these recipes. I have rounded up all of my tried and true favorites, the ones my family begs for again and again, the ones that never fail at a backyard party. These are the best rotisserie recipes!
Oh how I do love roasted potatoes. I love the creamy insides. I love the crispy, golden skin. Baby potatoes are my favorites, but I'll take a good roasted fingerling any day of the week,
The Only Fire basket clamps the wings in so they don’t roll around so much. Now, cheap, thin, skinny wings are still gonna roll a bit. I buy big, meaty wings. They definitely weren’t bouncing around.
You can use this approach on any pre-cooked ham, smoked or not. I found this rotisserie pineapple bourbon glazed boneless ham to be absolutely delicious. I could not sampling the slices as I cut them.
One thing is for sure, this is not the last time I’ll be making rotisserie chicken wings. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!
I was excited to fire up and make an easy rotisserie chicken for one of my first cooks on the new grill. The process was simple, quick, and the end result was absolutely delicious. I was so very, very glad I got a rotisserie!
One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to.
I don’t usually fire up (ok, turn on) my crockpot during the hot summer, but storms were brewing. I decided to make an exception and make a fantastic slow cooker enchilada soup. Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.
Roasted Corn Adds Flavor
Since fresh corn is in season I tossed a few ears on the grill to roast them, then cut off the kernels for this slow cooker enchilada soup, but right-out-of-the-can works great too. You can roast canned corn if you wish. Just drain it well, dump it out on a sheet pan, and place under the broiler (keeping an eye on it) until it starts to char a bit. Done.
Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.
It was a hot summer’s day. My mind was floating off to summers gone by and to picnics and family get-togethers. And then I remembered… pasta salad. Now there’s something I’ve always loved and it always screamed ‘summer’ to me. But I was looking for something a little different. Something as good as grandma’s (well as good as hers as possible) but with a twist. And here it is. Deviled egg pasta salad. Everything good in one salad. Deviled eggs (you probably figured that). Pasta (and you probably were expecting that too). And dill pickles. What? Yep, no celery. Dill pickles instead.
In A Pickle
This is a dill pickle-flavor-packed pasta salad, make no mistake about it. Now me, I love that flavor so I put a bit extra in my deviled egg pasta salad. You might want to cut it back a bit. Or add more. I don’t know you. Maybe you love pickles even more than I do.
No More Pickles?
Did you use up your jar of dill pickles? Great! Now don’t toss out that wonderful pickle brine! It’s great for a lot of things. It’s great in a burger sauce. Perfect in a fry dipping sauce. Or use it to marinade chicken before throwing it on the grill!
Fellow Ranch-aholics rejoice! Real Ranch flavor is here at least! My quick fix Ranch potato chips aren’t like those wimpy store-bought ones. You know the ones. The first 8 chips are covered in seasoning and you’re happy. The rest of the bag is as plain as can be. All the seasoning has decided to go to the bottom of the bag. And not on the chips. Well, not these! You can make these as Ranch-y as you want!
Heat ‘Em. Spice ‘Em. Eat ‘Em.
It’s literally that easy to make these quick fix ranch potato chips. The chips taste great. You can see the seasoning. And the cool part is I can add a little or a lot. I’m in control here.
You start with cheap chips. No reason to get the expensive ones. You actually want them a bit oily, a bit greasy. Why? Seasoning sticks to oily and greasy. Same reason you want rippled chips. Seasoning sticks to ripples, too.
WHAT’S INSIDE: One 11-ounce bag of Classic Potato…
NEW LOOK: Your favorite Happy Belly products are…
Don’t grab those wimpy Ranch seasoning packets, the ones you use for making dips and dressings. Hey, they’re fine for that but they aren’t going to season a big bag of chips. Go big. Grab a shaker canister and season to your heart’s content!
I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread and I was right. The chicken has just a hint of sweetness, a bit of a tanginess, and a bit of heat. Perfect for a sandwich of any kind. I loved the contrast of the melt-in-your-mouth chicken and the crunch of onion and iceberg lettuce. Yum!
I didn’t mess around making a sandwich. I loaded up on the chicken. Thick onion slices (soaked in water for 30 minutes to cut a little bit of that onion heat). Ripe tomato. Plenty of shredded lettuce. Heck yeah, it was messy. And messy is good.
Open To Changes
You can really change up the taste of this slow cooker Italian BBQ chicken by using a more herby or zesty dressing or by adding different BBQ sauces. Smoky, hot, mesquite, etc BBQ sauces would all really make for different tastes. That way you can make this chicken again and again without getting bored with it.
I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread.
Oh wow. Now I know how our local favorite Mexican restaurant makes such great salsa. This easy delicious salsa is the same recipe, or darned close to it. This is the best way I’ve found to make a big ole batch of salsa with just a few ingredients in no time. The key to this salsa is the El Pato hot tomato sauce. That stuff is fantastic. Great heat, great tomato flavor. It’s perfect in a salsa.
It’s Ok To Play With Your Salsa
I made this easy delicious salsa just like the recipe is written below. And I loved it. Now, I do like a good bit of cilantro so I ended up adding almost an entire bunch. If you’re not quite the cilantro fan, add less. ‘A bunch’ is rather subjective but it’s your standard-sized bundle from the produce section at your grocery store. They are typically 2-3 ounces in size. I found the biggest one I could (I didn’t weigh it though) and used it. I think this recipe likes more cilantro in it.
Add white onion and jalapeno too, if you want. Just chop them up a bit and add them to the blender. The salsa already includes green onion, which adds a great flavor. I could see wanting a bit of crunch that white onion would add. The salsa is already a tad spicy, but not overwhelmingly so. A little jalapeno would add a bit more kick of course.
This salsa will keep for a few days easily in your fridge. The liquids like to rise to the stop as it sits. So, just before serving, give it a good stir. If it’s been sitting out for a bit as you enjoy the big game on TV, give it another stir every once in a while. I use my tortilla chips for stirring!
Place the cilantro, green onions, garlic, hot tomato sauce and 1/2 of the tomatoes into a blender or food processor.
Pulse until the cilantro and green onions are the desired size. You don't want to liquefy the mixture.
Add the remaining tomatoes and pulse just a few times. You want them to still be somewhat chunky.
Transfer mixture to a bowl.
Add the garlic salt and lime and stir.
Refrigerate until ready to serve. Give it a good stir before serving.
Notes
I really like cilantro, so I used almost an entire bunch. Unless you’re a total cilantro-aholic, I recommend using 1/2 a bunch. You can always add more but it’s really hard to take it back out!If you’d like a little white onion and/or jalapeno in your salsa, just chop and add to the blender before processing.
I love a quick stir-fry, especially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry. Everything besides the beans are readily available in my pantry or fridge. Preparation couldn’t get much easier. And stir-frying? About as easy as it gets. Great flavor, a little char, and a sweet and spicy sauce. There were no leftovers.
Cooked Indoors Or Outdoors, They’re Great!
This time of year I prefer to use a wok outdoors for dishes like this green bean stir-fry. I have a wok insert for my Weber Performer grill. Since the wok sits over a bed of coals the pan gets amazingly hot. The beans seared instantly. It not only doesn’t heat up the house on a hot day, the wok gets much hotter than it ever could on my flattop electric stove. Plus I don’t have to worry about it scratching my glasstop.
For inside cooking I use a flat-bottom wok. That’s mostly because I have a flattop electric stove and not a gas stove. I need as much contact between the bottom of the pan and the cooktop as possible so I get the wok as hot as possible.
