Author: Mike

Pretzel Grilled Bacon and Cheese Sandwiches

I wanted a grilled cheese sandwich. But, after visiting the Der Pretzel Wagen food truck here in Indianapolis a few days earlier and grabbing an outrageously good pretzel sandwich (The Ham Solo, is my favorite), I was also jonesin’ for a pretzel. I’m always jonesin’ for a pretzel. So, I decided to combine the two desires into a very easy sandwich. Pretzel ‘bun’, melty gooey cheese, crispy bacon, and a bit of Dijon mustard. These pretzel grilled bacon and cheese sandwiches are easy to make, and quite tasty. They make for a delicious lunch time treat!

Pretzel Grilled Bacon and Cheese Sandwiches

Simple. Easy. And Fun.

I didn’t go the fancy route. I used frozen pre-made pretzels. Heck, I’ve tried to make my own pretzels and I can’t. And American cheese. My pretzel grilled bacon and cheese sandwiches are good enough to hold me over until I can get back to Der Pretzel Wagen food truck for one of their pretzel sandwiches!

Update: Sadly, Der Pretzel Wagen is no longer open for business! I sure do miss their food. Hopefully they’ll come back some day.

To get the cheese all ooey-gooey I tossed the sandwiches on a hot Griddler for a few minutes.

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Also try my delicious fried bologna sandwich.

Pretzel Grilled Bacon and Cheese Sandwiches
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4 from 1 vote

Pretzel Grilled Bacon and Cheese Sandwiches

I didn’t go the fancy route. I used frozen pre-made pretzels. And American cheese. It was enough to hold me over.
Course Main
Cuisine American
Keyword bacon, grilled cheese, pretzels, sandwich
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 199kcal
Author Mike

Ingredients

  • 2 pretzels frozen, warmed per package instructions (and cut in half horizontally if large) or use fresh
  • 2 pieces American cheese
  • 2 pieces bacon cooked
  • Dijon mustard to taste

Instructions

  • Slather the top of one of the pretzels with mustard.
  • Add a slice of cheese, the bacon, and the remaining cheese.
  • Add a few more squirts of mustard and add the other pretzel.

Notes

Serve immediately.

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 350mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Sauteed Shredded Brussels Sprouts

I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly sliced sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!

Sauteed Shredded Brussels Sprouts

I’ve Been Living In A Cave

The balsamic vinegar really makes these sauteed shredded Brussels sprouts stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out. To be truthful, I really had no idea how great this dish would be. I enjoyed it a lot. It kinda surprised me, to be honest.

I recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.

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Also try my garlic butter zoodles with Brussels sprouts and my rittzy Brussels sprouts.

Sauteed Shredded Brussels Sprouts
Print Pin
4 from 1 vote

Sauteed Shredded Brussels Sprouts

This is so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 6
Calories 111kcal
Author Mike

Equipment

Ingredients

Instructions

  • To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
  • Add the butter and oil to a large skillet over medium-high heat.
  • Add the sprouts and season with salt and pepper.
  • Saute for 5 minutes then add the balsamic vinegar and saute another minute.
  • Remove from heat and stir in the pomegranate seeds.
  • Season to taste and serve.

Notes

Best served immediately.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 410mg | Fiber: 5g | Sugar: 9g | Vitamin A: 697IU | Vitamin C: 69mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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Long John Silver’s Fish-and-Chips (Copycat Recipe)

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered. Fortunately, I can get all the crunchies I want when I make this copycat recipe for Long John Silver’s fish-and-chips.

Long John Silver's Fish-and-Chips (Copycat Recipe)

More Crunchies. More Better!

If I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! So, don’t waste that extra batter you might have after you’re done dunkin’ and fryin’ your fish. And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them, too! This copycat recipe for Long John Silver’s fish-and-chips dish will bring back memories of the last time you stopped by the restaurant! And for me, it brings back memories of screaming in delight when I heard that mom and dad were taking me to LJS for dinner! I always hoped that I’d get a paper pirates hat while I was there!

Malt Vinegar

You gotta serve the fish with malt vinegar. It might be bordering on criminal if you don’t. Me, I usually use a lot. I don’t know what it is about me and malt vinegar, but I gotta have a lot of it. Not so much that my fish gets soggy though.

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.

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For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Also try my copycat of Captain D’s batter dipped fish!

Copycat Long John Silver's Fish-and-Chips
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4 from 2 votes

Long John Silver’s Fish-and-Chips (Copycat Recipe)

Now I can make my own copycat Long John Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! 
Course Main
Cuisine American
Keyword copycat, fish, fries
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 1092kcal
Author Found on Food.com

Equipment

Ingredients

For the batter

For the fish

For the fries

Instructions

For the batter

  • Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

  • Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  • Pat fish dry and coat well in the batter.
  • Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  • Remove to a paper towel-lined plate
  • Serve with tartar sauce and malt vinegar.

For the fries

  • Reduce oil temperature to 325 F.
  • Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  • Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.

Notes

Serve with plenty of malt vinegar and tartar sauce!

Nutrition

Calories: 1092kcal | Carbohydrates: 80g | Protein: 170g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 387mg | Sodium: 745mg | Potassium: 5078mg | Fiber: 5g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 27mg | Calcium: 206mg | Iron: 7mg

Nutritional values are approximate.

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Maryland Pit Beef on the Char-Broil Big Easy

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 on the Char-Broil Big Easy is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. I sliced it thin. Nice and thin. And then I pilled it high, making the perfect sandwich.

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.

Maryland Pit Beef on the Char-Broil Big Easy

Don’t Let It Overcook…

The Big Easy cooks high-and-fast. You want the meat 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. Maryland Pit Beef on the Char-Broil Big Easy far exceeded my expectations. I usually use it for poultry. Now I know it’s a beef-cooking beast too!

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.

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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.

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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!

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.

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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.

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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.

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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 at the moment, make these shrimp at home instead. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.

I am a certified Old Bay addict. These shrimp satisfy my addiction perfectly. My fingers got covered in it. That’s the sign of really great, properly-spiced shrimp. You gotta lick that stuff off your fingers for maximum flavor and affect. This isn’t the time for dainty little napkins or keeping your hands clean. Get in there. Get shrimp stuff on your face, around your mouth. This is an eating experience. A wonderful moment in time. These are some of my all-time favorites. Give me a huge basket of these shrimp and an ice-cold adult beverage and a beach view and I’m beyond happy.

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.

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.

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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.

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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? I think we sometimes treat our hamburgers like royalty while poo-pooing hot dogs like they are somehow lesser foods. They are not, I say! 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! It really is time for all of us to step up our hot dog games. Sure, there’s nothing wrong with keeping them old school and simple. But sometimes you gotta think outside the box and enjoy a better dog!

Alpine Hot Dogs

Mushrooms And Wieners Are Meant For Each Other


Beefy dogs and beefy mushrooms go together perfectly. I would definitely recommend bigger, juicier, fatter dogs. Me, that means beef usually. The ones that fill a hot dog bun. Not the ones where you have to take five or six bites before you even hit meat. 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! Save those for… Well, I’m not sure what. Personally, I don’t like that stuff IN my hot dog. I’ll put it ON it, and I’ll choose how much I put, thank you very much! Plus, I think putting cheese inside hot dogs and selling them for $6/pound is a great way to charge $6/pound for cheese!

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.

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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.

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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.

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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.

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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 hot 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.

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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
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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.

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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.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
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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...
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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!

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.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon