Author: Mike

Maryland Pit Beef 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.

Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Maryland Pit Beef on the Char-Broil Big Easy

Don’t Let It Overcook…

The Big Easy cooks high-and-fast, and you want this Maryland pit beef to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results.

Crazy-Good Sandwiches

I made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.

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

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Maryland Pit Beef on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Maryland Pit Beef on the Char-Broil Big Easy

This Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.
Course Main
Cuisine American
Keyword beef, Big Easy, Char-Broil
Prep Time 3 days
Cook Time 1 hour
Total Time 3 days 1 hour
Servings 8
Calories 414kcal
Author Mike

Equipment

Ingredients

For the beef

For the sandwiches

Instructions

For the beef

  • Combine all of the spices.
  • Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don’t be shy with it.
  • Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
  • Fire up your Big Easy.
  • Remove the roast from foil and place into the Big Easy basket.
  • Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It's easy to over-cook the beef, so start checking the temperature after 30 minutes.
  • Remove from the cooker and let rest 10 minutes before slicing thin.

For the sandwiches

  • Toast buns, if desired
  • Slather buns with the sauce.
  • Add plenty of onion then mound up the thinly-sliced beef.
  • Enjoy!

Notes

Great served on onion buns!

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 2151mg | Potassium: 688mg | Fiber: 2g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 6mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Delta Dippin’ Sauce

I’m always on the lookout for a good sauce for dippin’. Ya know, dippin’ chicken tenders… or fries… or onion rings… or corn dogs… or shrimp! Something with some kick. Like this Delta dippin’ sauce.

Delta Dippin' Sauce

Creamy Deliciousness

This sauce is nice and creamy smooth. Not too thick so you don’t get a big gloppy mess on whatever you’re dippin’. It’s a little thin for burgers, but so tasty, so if you want to make a batch for burgers (and you will want to), leave out some if not all of the vegetable oil.

This Delta Dippin’ sauce is a copycat of a sauce by the same name that was available at Popeye’s, but it was discontinued back in 2011 (it was a regional thing). I wouldn’t have taken it off the menu, that’s for sure!

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 mango basil dipping sauce.

Delta Dippin' Sauce
Print Pin
4 from 2 votes

Delta Dippin’ Sauce

I’m always on the lookout for a good sauce for dippin’. Ya know, dippin’ chicken tenders… or fries… or onion rings… or corn dogs… or shrimp! Something with some kick. Like this Delta dippin’ sauce.
Course Sauce
Cuisine American
Keyword Cajun, dipping sauce
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 cups
Calories 697kcal
Author Mike

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Whisk until smooth.
  • Refrigerate one hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 697kcal | Carbohydrates: 18g | Protein: 2g | Fat: 69g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1182mg | Potassium: 293mg | Fiber: 3g | Sugar: 12g | Vitamin A: 471IU | Vitamin C: 14mg | Calcium: 30mg | 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)

Old Bay Peel ‘N Eat Shrimp

If you are within 500 miles of Augusta, Georgia, do not make these Old Bay peel ‘N eat shrimp. Instead, get in your car and drive to Rhinehart’s Oyster Bar and order a batch of their spicy boiled shrimp. If you’re like me and a drive to Rhinehart’s is a bit out of the question, make these shrimp. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.

Old Bay Peel N Eat Shrimp

Perfect For My Shrimp Addiction

I could eat these Old Bay Peel ‘N Eat Shrimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.

OLD BAY Seasoning, 6 oz
OLD BAY Seasoning, 6 oz

I recommend that you not be shy with the Old Bay when you sprinkle the cooked shrimp just before serving. If you’re a big fan of Old Bay like I am you’ll want as much of that great flavor on your shrimp as you can get. I go nuts with it. There’s no such thing as too much of it for me.

I served these shrimp with my quick and easy cocktail sauce.

Also try my grilled Old Bay crab legs!

Old Bay Peel 'N Eat Shrimp
Print Pin
4.34 from 3 votes

Old Bay Peel ‘N Eat Shrimp

I could eat these Old Bay Peel ‘N Eat Shrimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.
Course Appetizer
Cuisine American
Keyword Old Bay, shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 134kcal

Equipment

Ingredients

Instructions

  • Combine the vinegar, water, 1/3 cup of the Old Bay seasoning, garlic and peppercorns in a large pot.
  • Bring to a rapid boil over medium high heat.
  • Add the shrimp. Cover and cook 2-4 minutes or until the shrimp are pink. Do not over cook.
  • Drain shrimp but do not rinse.
  • Transfer shrimp to a large bowl.
  • Sprinkle with the remaining 1 1/2 tablespoons (or more) of Old Bay and toss gently to coat.
  • Serve with cocktail sauce and clarified butter, if desired, for dipping.

Notes

These shrimp are also great served cold.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 896mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 211mg | 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)

Alpine Hot Dogs

I love mushrooms on a burger, so why not load up a hot dog with tons and tons of sauteed mushrooms and a good helping of Swiss cheese? These Alpine hot dogs combine great mushroom flavor with yummy all-beef hot dogs and great creamy nutty Swiss cheese. Every bite is delicious. These hot dogs are different and that makes them extra special. As much as I love traditional hot dogs, with just mustard, sometimes I want something that’ll really wow me instead! Well, here I am… wowed!

Alpine Hot Dogs

Mushrooms And Hot Dogs Are Meant For Each Other


Beefy dogs and beefy mushrooms go together perfectly. I would definitely recommend bigger, juicier, fatter dogs. You could even go with a smoked sausage or Polish sausage. Just don’t use a dog with ‘weird’ extra flavors (like say, jalapeno) that might fight the toppings!

And don’t be tempted to add mustard to these Alpine hot dogs. They stand on their own. No condiments needed. Nothing. Resist the temptation! Trust me, you don’t need them. They’ll hide the wonderful combination of flavors.

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 bacon-wrapped hot dogs with Fire-Eater sauce. They’re crazy good too!

Alpine Hot Dogs
Print Pin
5 from 1 vote

Alpine Hot Dogs

These Alpine hot dogs combine great mushroom flavor with yummy all-beef hot dogs and great creamy nutty Swiss cheese. Every bite is delicious.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 387kcal
Author From Oldneighbor Foods

Equipment

Ingredients

Instructions

  • Grill the dogs and toast the buns.
  • Heat the oil in a medium skillet over medium-high heat.
  • Add the mushrooms and cook until they start to soften.
  • Add the Italian seasoning, stir, and continue cooking until the mushrooms are mostly soft. Remove
  • Add one slice of Swiss cheese to each bun.
  • Add a hot dog, top with half of the mushrooms, and another slice of cheese. Place under the broiler to melt the cheese, if desired.

Notes

Use all-beef large hot dogs on artisanal buns for the best results!

Nutrition

Calories: 387kcal | Carbohydrates: 35g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 630mg | Potassium: 507mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 3mg

Nutritional values are approximate.

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

Blue Cheese Dip

This is a slight variation on my used-to-be-favorite wing dipping sauce. Now I love them both. The other version has a little kick thanks to Cholula hot sauce. This recipe for blue cheese dip is creamier and more blue cheesy, with a little green onion bite. It also works great on more than just chicken wings. But, it was perfect for cooling me off after a few bites of my scary hot wings.

Blue Cheese Dip

A Great Dip For Everything

Unlike some recipes for blue cheese dip, this one does not include lemon juice. Lemon juice can break down the sour cream so you have to use the dip that day. This version will last for a while in the fridge, so no need to rush! Although, honestly, it’s not going to last a day so maybe a little lemon juice wouldn’t be such a bad idea after all!

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)

I made a big ole batch of this crazy good dip and served it with some homemade Buffalo Wild Wings teriyaki chicken wings and a basket of deep fried jalapeno bottle caps.

There were no leftovers.

Blue Cheese Dip
Print Pin
4 from 1 vote

Blue Cheese Dip

A fantastic dip for everything from chicken wings to deep fried jalapeno bottle caps.
Course Sauce
Cuisine American
Keyword blue cheese, dip
Prep Time 1 hour
Total Time 1 hour
Servings 1 cup
Calories 860kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

Instructions

  • Whisk together the sour cream, mayo, salt and pepper until smooth.
  • Gently fold in the blue cheese and green onions.
  • Refrigerate at least one hour before serving.

Notes

Add a little milk and stir if the dip is too thick.

Nutrition

Calories: 860kcal | Carbohydrates: 10g | Protein: 18g | Fat: 84g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 3723mg | Potassium: 498mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1772IU | Vitamin C: 10mg | Calcium: 529mg | 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)

Beer-Cheese Sauce

I made this great beer-cheese sauce the other night and poured it all over grilled hamburgers. The end result was crazy good. And even better was the fact that any of the cheese sauce that dripped off was immediately sopped up by hot-out-of-the-oven fries. Next time I’ll make extra sauce and pour some over the fries.

Beer-Cheese Sauce

A Cheese Sauce For All Occasions

This sauce is also great for dipping warmed pretzels. Trust me. I did it. And it’s also great over grilled hog dogs. Anywhere you need cheese sauce, you need beer-cheese sauce.

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 other version of beer cheese sauce. Same great flavor, but a little creamier and thicker. Ideal for just about anything, including as a dip!

Beer-Cheese Sauce
Print Pin
4 from 1 vote

Beer-Cheese Sauce

I made this great beer-cheese sauce the other night and poured it all over grilled hamburgers. The end result was crazy good. 
Course Sauce
Cuisine American
Keyword beer, cheese, sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 333kcal
Author Mike

Equipment

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground mustard
  • ¾ cup beer more or less depending on the desired consistency
  • ½ cup half-and-half cream
  • 1 ½ cups extra sharp cheddar cheese grated
  • 1 tablespoon prepared horseradish
  • green onions chopped, for garnish

Instructions

  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour and mustard powder and cook for 1-2 minutes or until the flour is cooked but not brown.
  • Whisk in the beer and bring to a simmer.
  • Whisk in the half-and-half and let simmer, whisking constantly until thickened. If too thick, add more beer in very small amounts.
  • Add the cheese and horseradish and stir until melted.
  • Fold in the chives or green onions and serve.

Notes

Better beer makes better sauce.

Nutrition

Calories: 333kcal | Carbohydrates: 9g | Protein: 16g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 401mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 468mg | 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)

Mini Habanero Meatloaves 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.

Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a high temperature. Much higher than you would normally run a smoker so you have to adjust the cooking times. Of course, but the rest is pretty straightforward and worry-free.

Mini Habanero Meatloaves on the Char-Broil Big Easy

Fast And Delicious

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. So there’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. No, they are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.

The key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You must make sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

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

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Habanero Meatloaves on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Mini Habanero Meatloaves on the Char-Broil Big Easy

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, meatloaf, spicy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 445kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it like a wet towel. You'll be amazed at how much liquid will be released.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce.
  • Pour half of the sauce onto the meat mixture and combine all ingredients well.
  • Reserve the remaining sauce.
  • Divide beef mixture into 4 pans.
  • Spoon remaining sauce over top.
  • Place pans in the Big Easy basket and lower into the cooker.
  • Cook for about 45 minutes or until the center of the loaves reaches 165 F.
  • Let meatloaf rest for 10 minutes then serve.

Notes

You’ll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1″ long x 3.8″ wide, and are 2″ tall.

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 692mg | Potassium: 606mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Homemade Chicken Stock

I’m a big fan of making and using my own chicken stock. Homemade chicken stock is so much better than store-bought, and it’s incredibly easy to make. Since cooler months are here, I decided to haul out my Bayou Classic burner along with my Bayou Classic stockpot, which has an insert that makes it super simple to remove all the ‘stuff’ that goes into making great homemade chicken stock.

Homemade Chicken Stock

Save Your Trimmings

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer. Things like onion and carrot ends, less-than-ripe celery, and the tips off chicken wings make for great stock. They don’t have to be pretty. They’re going to cook all day and flavor the stock, and in the end, when they’ve served their purpose, they’ll be discarded.

I made a lot of chicken wings. When I trim them I end up with the tips that I don’t cook. And sometimes little trimmings. I save them for making stock, too.

Sadly, our cats do not like the chicken after the stock is made. Most of the flavor is gone from the meat since it’s in the liquid itself, so I can’t really blame them. But you can save it if you like.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

I do not recommend adding salt to the stock as you make it. Save the salt for when you use the finished stock in recipes at a later time.

Also try my slow cooker chicken stock.

Homemade Chicken Stock
Print Pin
5 from 1 vote

Homemade Chicken Stock

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer.
Course Stock
Cuisine American
Keyword broth, chicken, homemade, stock
Prep Time 10 minutes
Cook Time 18 hours
Total Time 18 hours 10 minutes
Servings 4 quarts
Calories 407kcal
Author Mike

Equipment

Ingredients

  • Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
  • 3-4 pounds chicken cut into pieces, rinsed (Note: I also save the tips when I make chicken wings. Freeze them and throw them into the pot when making stock)
  • 2 large onions skin on, quartered
  • 2 large carrots unpeeled, rinsed
  • 2 large celery ribs halved, rinsed
  • 12 peppercorns
  • 1 head garlic skin on, broken into cloves
  • water

Instructions

  • Place all ingredients into a stockpot.
  • Add enough water to cover and bring to a boil.
  • Reduce heat to simmer and let simmer for 5-6 hours.
  • Scrape any fat off the top of the liquid.
  • Let pot cool for 2-3 hours then place in fridge overnight.
  • The following day, return pot to stove and heat until just warm.
  • Scrape any fat that is present if desired.
  • Strain liquid and use within 3 days.

Notes

Leftover stock and be frozen for later use. Keep in mind that the liquid expands as it freezes so do not over-fill your containers.

Nutrition

Calories: 407kcal | Carbohydrates: 13g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 145mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6256IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg

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)

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

Smoked Pepper Stout Beef

Easy. Delicious. And Amazing.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

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 for smoking this beef.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Smoked Pepper Stout Beef
Print Pin
5 from 1 vote

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 347kcal
Author Based on a recipe from The Wolfe Pit

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
  • Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
  • Smoke until the beef reaches 165 F.
  • Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  • Remove from smoker and let cook slightly before shredding the beef.
  • Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  • Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 216mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 4mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
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Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta. Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Parmesan Chicken Zoodles

Sun-Dried Tomatoes For The Win

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up. They were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor. The oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).

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If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Looking for the perfect spiral dessert? Try my apple zoodles!

Parmesan Chicken Zoodles
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4 from 1 vote

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles.
Course Main
Cuisine American
Keyword chicken, noodles, Parmesan, zucchini
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 457kcal
Author Based on a recipe from Cafe Delites

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 ½ pound chicken thighs boneless, skinless, cut into strips or chunks
  • 1 7.5 ounce sun-dried tomatoes julienned
  • 4 cloves garlic minced
  • 2 cups half-and-half
  • 1 cup Parmesan cheese freshly grated
  • Kosher salt to taste
  • pinch dried basil
  • pinch dried red pepper flake
  • 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  • Lower the heat to medium.
  • Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  • Reduce heat to low and stir in the cream.
  • Add the cheese and stir until melted.
  • Season with salt and add dried basil and red pepper flake.
  • Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  • Serve with additional Parmesan cheese sprinkled on top if desired.

Notes

Serve immediately.

Nutrition

Calories: 457kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 397mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer Spiralizer Vegetable Slicer – Vegetable Chopper Onion Chopper Food Chopper Vegetable Spiralizer Mandoline Slicer Cutter Chopper and Grater Slicer Zucchini Spaghetti Maker