Author: Mike

Smoked Hamburgers

One of my favorite things to make on my Weber Smokey Mountain smoker is smoked hamburgers. After a long smoke session (some lasting through the night), there’s usually still a good bit of charcoal burning in the smoker. No point in wasting all that fuel. I toss a few burgers and a little more smoking wood into the cooker. I let the patties smoke a bit. Then I transfer them to a super hot grill to get a nice char on them. The end result are great, super moist, tasty burgers.

Smoked Hamburgers

That Finishing Touch

You can skip the step of finishing the burgers on a grill, but I’d suggest that you don’t. Smoked hamburgers have a different texture than burgers that have been cooked over high heat for a short amount of time. It’s not a bad texture by any means. If your guests are expecting that great grill char, let the burgers spend a little time over high heat.

Smoked burgers also freeze well. If your smoker is already going, why not load it up with a bunch of patties? Then you’ll have plenty to enjoy later.

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While your burgers are getting done, grill up a batch of potatoes with onion and garlic for the perfect side dish.

Smoked Hamburgers
Print Pin
5 from 1 vote

Smoked Hamburgers

Smoked hamburgers have a different texture than burgers that have been cooked over high heat for a short amount of time. It’s not a bad texture by any means, but if you and your guests are expecting that great grill char, you’ll want to let them (the burgers) to spend a little time over high heat.
Course Main
Cuisine American
Keyword burgers, smoked
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 288kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for cooking 225 F- 250 F. Use a light smoking wood, such as apple.
  • Form beef into patties and season well with salt and pepper.
  • Place burgers on smoker and cook 60-990 minutes or until beef reaches desired doneness (at least 150 F).

Notes

Burgers will not have a char on them like you get when cooked over high heat. To get that great char, remove the burgers from the smoker when they reach 120 F and transfer to a hot grill to finish cooking.

Nutrition

Calories: 288kcal | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 306mg | Calcium: 20mg | Iron: 2mg

Nutritional values are approximate.

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French Connection Hot Dogs

These French Connection hot dogs have quickly become a favorite in our household. We almost always have everything to make them on hand, so they make for a great quick lunch. We love the crunch from the fried onions, the creamy cheese, and the spicy BBQ sauce. These dogs disappear fast.

French Connection Hot Dogs

Any Good BBQ Sauce Is A Winner Here

Although a sweet or smoky BBQ sauce would work just fine on these French connection hot dogs, we prefer a spicier version. I used (and used liberally) some Bayou BBQ sauce from Frog Bone. It’s a nice thin sauce with great flavor and a little kick.

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The idea for French Connection dogs came from the menu from The Dogfather Truck, a food truck from Worcester, Massachusetts.

Also try my French onion dogs..They’re magnifique!

French Connection Hot Dogs
Print Pin
5 from 2 votes

French Connection Hot Dogs

These French Connection hot dogs have quickly become a favorite in our household. We love the crunch from the fried onions, the creamy cheese, and the spicy BBQ sauce. These dogs disappear fast.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Calories 246kcal
Author Mike

Ingredients

Instructions

  • Grill or cook the dogs as you like.
  • Warm buns and top with the cheese slices.
  • Add the dogs, followed by the BBQ sauce and plenty of French fried onions.

Notes

Use a spicy BBQ sauce and add a little diced jalapeno for a nicely-spicy hot dog!

Nutrition

Calories: 246kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 697mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 2mg

Nutritional values are approximate.

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Parmesan Peas

I’m on a never-ending quest to find recipes that jazz up canned or frozen vegetables. I stock up on them before winter hits because you just never know when you might get stuck in the house for a while because of a blizzard (at least here). Once winter has passed I then rush to use up all the cans and bags and boxes of veggies. These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!

Parmesan Peas

Ready In No Time

You really have to watch these Parmesan peas when you cook them. They’ll go from bright green to yellowish in a heartbeat. Once they are all bright green, get them off the heat! I was dangerously close to crossing the line when I made these. Not that they’ll taste bad if you do let them cook too far, not at all. But they do get a bit softer. If you’re not into soft peas, pay attention and don’t over-cook them!

I made these peas in my cast iron skillet. But, any good ole skillet will do!

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Also try my penne pasta with peas.

Parmesan Peas
Print Pin
5 from 1 vote

Parmesan Peas

These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!
Course Side
Cuisine American
Keyword Parmesan, peas
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 121kcal
Author Based on a recipe from Tiffani Thiessen

Ingredients

Instructions

  • Melt butter in a medium skillet over medium heat.
  • Add the shallots along with a pinch of salt. Cook until the shallots are soft and translucent.
  • Add the peas and another pinch of salt. Cook until peas are soft and bright green, 2-3 minutes at most. Do not overcook or the peas will change color and no longer be bright green.
  • Remove from heat and stir in the lemon juice.
  • Serve sprinkled with the cheese and a pinch or two of pepper.

Notes

Also great using Pecorino-Romano cheese.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 73mg | Potassium: 236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 1mg

Nutritional values are approximate.

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Chocolate Chip Cookies 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.

I recently picked up a Char-Broil Cooking Rack (sadly, no longer available) for my Big Easy. The rack lets me cook up to 6 small trays of food at once, sorta like my Wingin’ator 3000 modification. My knee-jerk reaction was “Oh yes! I gotta do some wings!” but I resisted and went simple so I can learn how the rack does in the cooker. How much simpler can you get than baking up a batch of Chocolate Chip Cookies on the Char-Broil Big Easy? In no time at all I was enjoying some ooey-gooey cookies hot off my Big Easy oil-less fryer.

Note: Since the cooking rack is no longer available, you’ll want a bunk bed basket instead. It lets you double or even triple the amount of cooking space you have.

Chocolate Chip Cookies on the Char-Broil Big Easy

Just As Easy And Indoors. And More Fun.

These Chocolate Chip Cookies on the Char-Broil Big Easy are the perfect dessert for an outdoor party after you’ve already cooked your wings, chicken, ribs, or whatever other great dishes. I used refrigerated pre-made cookie dough, but your homemade cookie version will work just as well. I found that the cook time matched what the package stated for indoor cooking. Easy.

The cookies on the bottom trays cooked a bit quicker than those on the top. I was cooking on a cool (45 degrees F) day, with a light breeze, and that probably didn’t help. I did keep the wire mesh top on the cooker the entire time.

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Also try my super loaded Twinkies also made on the Big Easy.

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!

Chocolate Chip Cookies on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Chocolate Chip Cookies on the Char-Broil Big Easy

 How much simpler can you get than baking up a batch of chocolate chip cookies? In no time at all I was enjoying some ooey-gooey cookies hot off my Big Easy oil-less fryer.
Course Dessert
Cuisine American
Keyword Big Easy, Char-Broil, cookies
Cook Time 14 minutes
Total Time 14 minutes
Servings 24 cookies
Calories 77kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Wrap the racks in foil and spray with non-stick spray.
  • Add 4 cookie squares to each rack as shown in the picture.
  • Cook for approximately 14 minutes. Start checking them after 10 minutes as the cook time will vary depending on weather conditions.
  • Remove and let cool completely before removing from the racks.

Notes

You’ll need a Big Easy Cooking Rack  How much simpler can you get than baking up a batch of chocolate chip cookies? In no time at all I was enjoying some ooey-gooey cookies hot off my Big Easy oil-less fryer.which has 6 trays, to cook an entire batch of cookies at once.

Nutrition

Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Iron: 1mg

Nutritional values are approximate.

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Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for these Buffalo chicken mushrooms.

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.

Buffalo Chicken Mushrooms

Good On The Grill Or Out Of The Oven

Of course, you don’t have to make chicken on the grill to make these delightful Buffalo chicken mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version! Serve these mushrooms with my bratwurst stuffed mushrooms for an interesting mix.

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!

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Inspired by a recipe from the Snappyu Gourmet.

Buffalo Chicken Mushrooms
Print Pin
4 from 1 vote

Buffalo Chicken Mushrooms

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers.
Course Appetizer
Cuisine American
Keyword Buffalo, chicken, mushroom
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 100kcal
Author Based on a recipe from Snappy Gourmet

Equipment

Ingredients

  • 1 pound mushrooms small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish
  • 4 ounces cream cheese softened
  • ½ cup Buffalo chicken warmed. I used our slow cooker version
  • 1 tablespoon Ranch salad dressing
  • ½ cup celery shredded
  • ¼ cup carrot shredded
  • ¼ cup red onion shredded

Instructions

  • Preheat oven to 425 F or fire up a grill for direct cooking.
  • Remove mushroom stems and scoop out the insides.
  • Combine the remaining ingredients in a bowl.
  • Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  • Bake or grill 8-10 minutes until the mushrooms have softened.

Notes

For easy clean up use a grill basket.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 716mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Chipotle Ranch Sliders

I make sliders much more often than I do full-sized burgers. I’ve made all sorts of them. From chicken chorizo patty melt sliders to cedar-planked beef sliders, to grilled Big Mac sliders, I just love sliders. These grilled chipotle Ranch sliders have such fantastic flavor. A little heat. A little smokiness. The sauce really kicks up that great cooked-outside flavor. They’re highly addicting.

Grilled Chipotle Ranch Sliders

Dangerously Addicting

The chipotles in adobo not only add great heat to the grilled chipotle Ranch sliders, they also keep the patties very moist and tender. I topped them with mayonnaise mixed with a bit more chipotles in adobo for a nice creamy (and spicy) finish. Not too hot, mind you. Just a great spicy flavor.

Of course you can make these in full-sized versions too. Instead of 8 patties form the meat mixture into 4 patties and make ‘normal’ burgers.

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Don’t have chipotles in adobo on hand? Substitute Sriracha sauce or your favorite hot sauce.

Also try my cool shot glass sliders.

Grilled Chipotle Ranch Sliders
Print Pin
5 from 1 vote

Grilled Chipotle Ranch Sliders

These grilled chipotle Ranch sliders have such fantastic flavor. The chipotles in adobo not only add great heat to the sliders, they also keep the patties very moist and tender. 
Course Main
Cuisine American
Keyword sliders, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 sliders
Calories 290kcal
Author Based on a recipe from The Recipe Critic

Equipment

Ingredients

For the burgers

For the sauce

Instructions

For the burgers

  • Place the beef in a large bowl.
  • Add in the dressing mix and adobo. Mix well.
  • Form the meat into 2 ounce slider patties.
  • Grill the patties as desired.
  • Lightly toast the buns.
  • Serve patties on buns topped with the sauce.

For the sauce

  • Combine the mayonnaise and adobo sauce.

Notes

As simple as it is, the sauce is delicious. Also use it for dipping French fries or nuggets!

Nutrition

Calories: 290kcal | Carbohydrates: 19g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 369mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.

Grilled Pork Chorizo Potato Skins

Not The Same-Old Same-Old Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not? Spicy grilled pork chorizo potato skins are great too!

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.

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Also try my grill-roasted herb potatoes.

Grilled Pork Chorizo Potato Skins
Print Pin
4 from 1 vote

Grilled Pork Chorizo Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. 
Course Appetizer
Cuisine American
Keyword potato skins, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 251kcal
Author Mike

Ingredients

  • 2 large Russet potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup pork chorizo mix or use crumbled cooked Mexican chorizo
  • 1 cup Queso blanco shredded
  • cilantro chopped, for garnish

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Notes

Try to get the potato wedges as close to the same size as possible. This will help ensure they all cook at the same rate.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 444mg | Potassium: 812mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 2mg

Nutritional values are approximate.

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Fire-Eater Saltines

Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker. That’s all you’ll need, trust me. Yes, you could slather a bit of cream cheese on them too, but I found them addicting enough just as they are.

Fire-Eater Saltines

My Goodness. I Should’ve Made More.

There’s really no need to make just a single batch of Fire-Eater Saltines because a lil ole sleeve just isn’t going to be enough, that’s for sure! And if you don’t like the heat, just substitute your favorite (milder) seasoning. But hey, the title of this post is ‘Fire-Eater’. So you know there’s gonna be some kick somewhere. You found it.

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Also try my lime pepper, Ranch and Buffalo wing saltines.

Fire-Eater Saltines
Print Pin
5 from 1 vote

Fire-Eater Saltines

Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker.
Course Appetizer
Cuisine American
Keyword crackers, spicy
Prep Time 8 hours
Total Time 8 hours
Servings 30 or so crackers
Calories 21kcal
Author Mike

Ingredients

Instructions

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get ‘happy’, tossing gently every once-in-a-while.
  • Serve as-is or with cream cheese for topping.

Notes

Also great served with cubed smoked cheddar or mozzarella!

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

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Tony Roma’s Blue Ridge Smokies Sauce (Copycat Recipe)

This copycat recipe for Tony Roma’s Blue Ridge Smokies sauce is fantastic. It has some of your ‘standard’ BBQ sauce ingredients, such as ketchup and brown sugar. Those aren’t what made it so special to me. It’s the red wine vinegar. The vinegar really adds a nice edge to the sauce. It’s like a nice combination of a KC BBQ sauce with a little North Carolina vinegar-based sauce. This is a great finger-licking sauce that screams ‘put me on a rack of smoked ribs’. So that’s what I did!

This sauce is great on anything smoked or grilled. So make plenty extra. Oh and you bet it’s great on wings too! Grilled, deep-fried, air-fried, doesn’t matter. BBQ sauce on wings is great!

Tony Roma's Blue Ridge Smokies Sauce (Copycat Recipe)

The Perfect Sauce For Ribs

My first experience at Tony Roma’s was in Salt Lake City, Utah. Many, many years ago. I instantly fell in love with their ribs. Ribs, ribs, ribs. Tony Roma’s started my love of ribs and I now make them often at home on my own smoker. I rubbed a rack of ribs down with a copycat Famous Dave’s rib rub, let it get happy overnight, then tossed the ribs onto my Weber Smokey Mountain smoker for 6 hours. I then slathered on some copycat recipe Tony Roma’s Blue Ridge Smokies sauce. The end result was tender, tasty, and finger-licking amazing.

Spicy Tony?

If you want a little heat to your BBQ sauce it’s easy enough to add it. You can go the hot sauce route. I’d use a classic hot sauce, and not one that is going to really fight with the rest of the flavors of the sauce. Frank’s RedHot or Cholula would be my recommendations. You can also use cayenne pepper. Or for a smoky spicy twist, use chipotle chile powder.

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If you don’t like liquid smoke, substitute smoked salt and leave out the Kosher salt instead.

Try my copycat Tony Roma’s ribs made on the Char-Broil Big Easy.

Copycat Tony Roma's Blue Ridge Smokies Sauce
Print Pin
5 from 2 votes

Tony Roma’s Blue Ridge Smokies Sauce (Copycat Recipe)

This copycat Tony Roma’s Blue Ridge Smokies sauce is fantastic.  It’s like a nice combination of a KC BBQ sauce with a little North Carolina vinegar-based sauce.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, copycat, sauce
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 cups
Calories 491kcal

Equipment

Ingredients

Instructions

  • Place all ingredients in a saucepan over medium-high heat.
  • Bring to a boil while stirring constantly.
  • Reduce heat to a simmer and simmer, stirring often, for 30 minutes or until desired consistency is achieved.
  • Sauce gets better when refrigerated overnight. Warm slightly before using.

Notes

Stir before using.

Nutrition

Calories: 491kcal | Carbohydrates: 118g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1719mg | Potassium: 1125mg | Fiber: 1g | Sugar: 111g | Vitamin A: 617IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 3mg

Nutritional values are approximate.

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Bourbon Street Burger

Bourbon Street sauce has quickly become the go-to sauce in our house. It’s a very easy sauce to make, using ingredients I always have on hand. I put it on a lot of dishes, like this outstanding Bourbon Street burger. I often put BBQ sauce on my burgers. But this is different. Better. It takes a good burger and makes it outstanding.

Bourbon Street Burger

Messy. And Oh So Delicious.

Every bite of this monster Bourbon Street burger is exploding with flavor. It’s a messy burger, which is a sure sign that it’s good. The same rule applies to sandwiches. The sauce will drip. The cheese will drip. And the drippings? Oh yes, very tasty indeed! Save that last bite to mop up anything on the plate. It’ll be the best bite of the day!

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I use Weber’s burger presses to make my burger and slider patties. They really make making burgers a much quicker task. It also means I get consistent weight, shape, and thickness, which means I get patties that cook evenly, and each takes the same amount of time.

Bourbon Street Burger
Print Pin
5 from 1 vote

Bourbon Street Burger

Every bite of this monster Bourbon Street burger is exploding with flavor. It’s a messy burger, which is a sure sign that it’s good.
Course Main
Cuisine American
Keyword burgers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Calories 638kcal
Author Mike

Ingredients

Instructions

  • Season patties with the Cajun seasoning.
  • Grill or cook the patties as desired.
  • Slather patties with Bourbon Street sauce. Don’t be shy with it.
  • Top patties with cheese.
  • Toast bun, if desired.
  • Assemble burger by adding lettuce, patties, tomato, and onion to the bun.
  • Serve with plenty of napkins.

Notes

Feel free to add a few dill pickle slices too!

Nutrition

Calories: 638kcal | Carbohydrates: 6g | Protein: 41g | Fat: 49g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 873mg | Potassium: 832mg | Fiber: 1g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 9mg | Calcium: 467mg | Iron: 5mg

Nutritional values are approximate.

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