Author: Mike

Cajun Smoked Boneless Turkey Breast

I normally smoke whole, bone-in turkey breasts on my smoker. Sometimes bone-in breasts are a little hard to find, so that’s when I grab a few frozen boneless breasts from Butterball instead. In fact, lucky me, they were on sale last week, so I grabbed six (I smoked three, and kept the other three in the freezer for later use). It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out since they are already ‘pumped’. That is, they have already been injected with a brining solution. And they stay tender too.

It’s So Easy!

I just rub them down with my favorite rub or seasoning, let them sit in the fridge overnight, then toss them on my smoker for a few hours. No basting is needed, no injecting, no nothing. They’re done when they hit 165 F.

Cajun Smoked Boneless Turkey Breast

Perfect Turkey

I chopped two of the Cajun smoked boneless turkey breasts into cubes for use on salads. This turkey is perfect on salads. I divide the chunks up among 5 or so containers. Any time I want salads for lunch for a few days in a row, I grab one out of the freezer the night before. The next day I’m chowing down on a great smoky turkey salad.

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 pecan for these turkeys.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I thin-sliced the remaining breast for use on sandwiches. My copycat of Applebee’s Clubhouse Grille and copycat of Denny’s club sandwich were fantastic!

Cajun Smoked Boneless Turkey Breast
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4.34 from 3 votes

Cajun Smoked Boneless Turkey Breast

It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out and they are super tender to boot!
Course Main
Cuisine American
Keyword Cajun, smoked, turkey
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 8
Calories 172kcal
Author Mike

Equipment

Ingredients

Instructions

  • Remove the breast from the bag and discard the included gravy pack. Do not remove the netting.
  • Rinse, then pat very dry.
  • Rub the breast liberally with the Cajun seasoning. This is not a good time to be shy with the seasoning.
  • Wrap in foil and refrigerate overnight.
  • Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple.
  • Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F.
  • Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.

Notes

Great sliced thin for sandwiches!

Nutrition

Calories: 172kcal | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 350mg | Potassium: 412mg | Sugar: 1g | Vitamin A: 34IU | Calcium: 24mg | Iron: 1mg

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
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

Stroganoff Hot Dogs

Hot dogs should never get boring. I make them often, especially during the nicer weather months of the year. Fortunately, it takes very little effort to transform a normal dog into something fantastic. These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. For easy outdoor cooking, cook the onions and mushrooms on the same grill you cook the dogs on, using a vegetable basket or griddle.

Stroganoff Hot Dogs

No Boring Hot Dogs Here

A nice Italian sausage or bratwurst can be substituted for hot dogs for an even more amazing dish. But using a regular, good ole dog will still make for an outstanding Stroganoff hot dog!

If you prefer to make your dogs in the air fryer, go for it! No matter how you cook them, try my little ‘trick’ for hot dog greatness. Cut a shallow slit down one edge of the dog before cooking. As it cooks, the dog will open up slightly. When you put it on the bun, put it in cut-side up. That’ll give the toppings a place to settle into instead of sliding off!

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 the Capone hot dog.

Stroganoff Hot Dogs
Print Pin
5 from 1 vote

Stroganoff Hot Dogs

These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 322kcal
Author Mike

Equipment

Ingredients

  • 2 hot dog buns
  • 2 hot dogs
  • 1 teaspoon olive oil
  • ¼ cup mushrooms fresh, sliced
  • ¼ cup sweet onion sliced
  • ¼ cup iceberg lettuce shredded
  • ½ Roma tomato seeded, chopped
  • 1-2 tablespoons sour cream
  • 2 slices Swiss cheese

Instructions

  • Toast the buns, if desired
  • Cook the hot dogs on the grill or per package instructions.
  • Mix the mushrooms and sweet onion with the oil.
  • Saute in a skillet over medium heat or on the grill until just turning tender.
  • In a medium bowl combine the cooked onion and mushroom, the lettuce, tomato and sour cream. Stir well.
  • Top buns with a slice of cheese each.
  • Add the hot dogs and onion mixture. Enjoy!

Notes

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

Nutrition

Calories: 322kcal | Carbohydrates: 34g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 600mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 3mg

Nutritional values are approximate.

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

Cedar-Planked Spicy Grilled Shrimp

I’ve been on a cedar-planking cooking theme lately. I rather enjoy the flavor and aroma that grilled cedar produces. Cooking on cedar planks takes not much longer than cooking directly on the grill grates, and well, it looks cool. To mix things up, I have also been known to cook on maple planks. I needed some spicy shrimp for a Cobb salad I was going to serve for dinner the other night. Shrimp are so easy and fast to grill.

Cedar-Planked Spicy Grilled Shrimp

Nice And Spicy

These cedar-planked spicy grilled shrimp came out perfect, with plenty of spice (I added much more cayenne than the recipe states. If you like heat like I do, you should add more too!) and a beautiful color.

You can chill these cedar-planked spicy grilled shrimp for salads or shrimp cocktail, or serve them hot off the grill as a great main dish.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Cooking on cedar planks (I use my Weber grills!) can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, crab cakes and shrimp and grits.

Cedar-Planked Spicy Grilled Shrimp
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4 from 1 vote

Cedar-Planked Spicy Grilled Shrimp

Shrimp are so easy and fast to grill. These cedar-planked spicy grilled shrimp came out perfect, with plenty of spice (I added much more cayenne than the recipe states. If you like heat like I do, you should add more too!) and a beautiful color.
Course Main or Appetizer
Cuisine American
Keyword cedar plank, grilled, shrimp, spicy
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 118kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the shrimp in a resealable container.
  • Drizzle with the oil and toss to coat.
  • Add the salt, pepper, paprika and cayenne pepper and toss to coat.
  • Refrigerate for 2 hours.
  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for medium-high cooking.
  • Add the cedar plank and leave it on the grill until it starts to smoke.
  • Add the shrimp and cook for 3-4 minutes.
  • Flip the shrimp and cook until done, another 3-4 minutes.
  • Serve drizzled with the lime juice and garnished with chopped cilantro.

Notes

These shrimp are also great served with cocktail sauce for dipping.

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1482mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 168mg | Iron: 2mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Crab Legs 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 don’t have to have my arm twisted to make and eat crab legs. Ever. I love them. So whenever wild-caught Alaskan king crab is on sale, I grab some legs and claws. My wife’s not such a big fan of crab (well, she is a fan of the crab meat, it’s the sight of the crab appendages that doesn’t appeal to her), so I saved these crab legs made on the Char-Broil Big Easy for my own mid-week lunch.

Crab Legs on the Char-Broil Big Easy

Fast. And Crazy Good.

You can’t find something easier and more delicious than Crab Legs on the Char-Broil Big Easy. The legs from the grocery store were pre-cooked, but frozen, so I let them thaw overnight in the fridge. Cook time on the Big Easy was almost nothing. In no time I was enjoying fabulous roasted crab legs. You can use this same approach with snow crab legs, but expect a much quicker cooking time.

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

If you buy just claws you can use the Big Easy bunk bed basket and really load up with a good amount of crab in a single cook.

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!

Crab Legs on the Char-Broil Big Easy
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5 from 1 vote

Crab Legs on the Char-Broil Big Easy

I don’t have to have my arm twisted to make and eat crab legs. Ever. I love them. So whenever wild-caught Alaskan king crab is on sale, I grab some legs and claws.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, crab legs
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2
Calories 174kcal
Author Mike

Equipment

Ingredients

  • 3 pounds crab legs and claws, cooked (if frozen, thaw overnight in the fridge first). I used Alaskan King Crab. You can use snow crab too, but you might want to shorten the cooking time.
  • olive oil
  • 2 lemons one juiced, one halved
  • clarified butter for serving

Instructions

  • Note: If your legs are too long to fit in the Big Easy basket, just take a sharp knife and split them.
  • Fire up your Big Easy.
  • Squeeze a little lemon juice into some olive oil and brush the legs and claws.
  • Place legs and claws in the Big Easy basket along with the remaining lemons (halved first).
  • Place basket in the Big Easy and cook for 6 minutes. Larger legs or more legs might take longer. I pulled a small leg out after 6 minutes for a quick test and found it to be perfect.
  • Serve hot with the roasted lemons and clarified butter for dipping.

Notes

Be careful removing the crab legs from the Big Easy, they and the basket will be hot to the touch!

Nutrition

Calories: 174kcal | Carbohydrates: 10g | Protein: 32g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1424mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 69mg | Calcium: 106mg | Iron: 2mg

Nutritional values are approximate.

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

Cedar-Planked Chorizo Portobellos

I’m finding that stuffed mushrooms are becoming more and more a regular part of my grill outs. They’re incredibly easy to make, and you can stuff them with just about anything, from in-season fresh vegetables to pork chorizo. You can cook these cedar-planked chorizo portobellos directly on the grill. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe with a creamy cheese topping and a little hint of cilantro.

Cedar Planked Chorizo Portobellos

Great As Main Dishes. And As Side Dishes.

I used large mushrooms when I made these cedar-planked chorizo portobellos. Our local grocery store sells them in 2- and 4-packs as ‘grill caps’. They’re the perfect size for 2 or 4 people each, depending on what you use for stuffing. People often buy them and use them as meat substitutes in burgers.

I don’t like to over-char my cedar planks, which increases the aroma and flavor of the cedar. I like just a hint of cedar. Just something different.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Chorizo Portobellos
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5 from 1 vote

Cedar Planked Chorizo Portobellos

You can cook these cedar-planked chorizo portobellos directly on the grill. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe with a creamy cheese topping and a little hint of cilantro.
Course Side
Cuisine American
Keyword cedar plank, mushroom
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings
Calories 113kcal
Author Mike

Equipment

Ingredients

  • 2 portobello mushrooms gills gently scooped out with a spoon
  • Olive oil
  • 4 tablespoons pork chorizo stuffing or more, or substitute cooked crumbled chorizo
  • 4 tablespoons queso quesadilla cheese shredded
  • cilantro chopped, for garnish

Instructions

  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Meanwhile, lightly brush the mushrooms on both sides with oil.
  • Place on grill, gill-side up, over direct heat for 3 minutes. Remove and let cool slightly while the plank continues to soak.
  • Transfer portobellos to the plank.
  • Spoon pork chorizo stuffing into mushroom tops.
  • Place on grill over indirect heat and cook for 15 minutes. Check often to make sure the plank doesn’t catch fire. If it does, just blow on it or spritz it with a little water to extinguish.
  • Add the cheese and cook another 5 minutes or until melted.
  • Sprinkle with chopped cilantro and serve.

Notes

Add a little diced jalapeno to the stuffing mixture for a nice kick!

Nutrition

Calories: 113kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 155mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Calcium: 214mg | Iron: 1mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Copycat Famous Dave’s Rib Rub

I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours.

Copycat Famous Dave's Rib Rub

The Perfect Rib Rub

This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. I ended up liking the flavor from them much more than I thought I would. It’s amazingly complex, and oh so good.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA
RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.

Also try some copycat Famous Dave’s Country-Roasted chicken.

Copycat Famous Dave's Rib Rub
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4.10 from 11 votes

Copycat Famous Dave’s Rib Rub

This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub.
Course Spice Mixture
Cuisine American
Keyword copycat, ribs, seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 cups
Calories 482kcal

Ingredients

Instructions

  • Note: The version of this rub stated above uses less salt than the version you’ll find on the internet. Add more (or use less) salt as you desire.
  • Combine all ingredients.
  • To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.

Notes

Store in an airtight container until ready to use.

Nutrition

Calories: 482kcal | Carbohydrates: 120g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 23719mg | Potassium: 549mg | Fiber: 5g | Sugar: 97g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 4mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Wicked Sticky Wings 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.

Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings made on the Char-Broil Big Easy. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…

These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.

Wicked Sticky Wings on the Char-Broil Big Easy

I went simple with the dipping sauce for these wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit.

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

Don’t like sticky? Try my crispy Big Easy wings instead.

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!

Wicked Sticky Wings on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Wicked Sticky Wings on the Char-Broil Big Easy

These wings are crazy good. Wicked heat. Sticky sweet. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 585kcal
Author Based on a recipe from Fav Family Recipes

Equipment

Ingredients

For the sauce

For the wings

  • 2 pounds chicken wings

Instructions

For the sauce

  • Place all ingredients in a medium saucepan.
  • Bring to a boil and reduce to a simmer and simmer for 5 minutes.
  • Remove from heat and let cool COMPLETELY before using. Even better, cover and refrigerate overnight. This will help the sauce stay sticky and thick.

For the wings

Notes

Serve immediately with your favorite dipping sauce.

Nutrition

Calories: 585kcal | Carbohydrates: 81g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 726mg | Potassium: 301mg | Sugar: 80g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

Nutritional values are approximate.

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

Chipotle BLT Bites

It’s that great time of year when tomatoes are plentiful. And when I think tomatoes, I think BLTs. But not necessarily BLT sandwiches. These little chipotle BLT bites pack all the great flavors of a BLT sandwich in a single pop-in-your-mouth bite, and of course, they come with a little kick. They take a little time to make, but the effort is worth it. Scooping out cherry tomatoes is not necessarily the most fun thing to do, so grab your spouse and a few cocktails and make a party out of it. Or, use slightly bigger tomatoes and make the job easier.

Chipotle BLT Bites

Love That Smoky Heat

The chipotle mayonnaise really makes these chipotle BLT bites something fantastic. Sure, you can omit the chipotles and use just straight mayonnaise. Either way, they are great little appetizers for your next cookout or family get-together.

La Costena Chipotle Peppers 7oz.
La Costena Chipotle Peppers 7oz.

Looking for something a little more substantial than a lil ole bite? Try my bacon weave BLTs!

This recipe is based on a recipe from Rachael Ray.

Chipotle BLT Bites
Print Pin
5 from 1 vote

Chipotle BLT Bites

These little chipotle BLT bites pack all the great flavors of a BLT sandwich in a single pop-in-your-mouth bite, and of course, they come with a little kick. 
Course Appetizer
Cuisine American
Keyword snacks, spicy, tomato
Prep Time 20 minutes
Total Time 20 minutes
Servings 32 bites
Calories 47kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

Instructions

  • Lay the tomatoes out so they stand up. Cut about 1/3rd of the tops off and scoop out the insides (I used the tip of a small sharp knife).
  • Place a small piece of lettuce inside each tomato.
  • Combine the mayo and chipotle. We love chipotle, so I doubled the amount. Transfer to a pastry bag, and squeeze into each tomato.
  • Sprinkle tomatoes with salt.
  • Top each tomato with bacon.

Notes

For a slightly spicy version, add a little minced jalapeno on top too!

Nutrition

Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 4mg | 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)

Bread Machine Burger Buns

These bread machine burger buns are about as easy as you can possibly get. That’s why I have a bread machine. I can’t bake anything from scratch. Believe me, I’ve tried and tried. So without shame, I use my bread machine any chance I get, for anything from pizza dough (absolutely incredible) to these fantastic buns.

Bread Machine Burger Buns

The Perfect Buns

These buns have a nice little crunch with a soft interior. They’re a little sweet and moist. Perfect for burgers. Or sliders.

Shown above are my awesome Louisiana burgers, served on homemade buns. These bread machine burger buns are a bit easier to make than my bun dough made using a mixer, but just as great.

Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2lb Loaves, CBK-110P1, Silver,Black
Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2lb Loaves, CBK-110P1, Silver,Black

Also try my bread machine brioche bread.

Bread Machine Burger Buns
Print Pin
5 from 1 vote

Bread Machine Burger Buns

These bread machine burger buns are about as easy as you can possibly get. That’s why I have a bread machine. I can’t bake anything from scratch. Believe me, I’ve tried and tried. 
Course Bread
Cuisine American
Keyword bread machine, buns
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 12 buns
Calories 190kcal
Author Mike

Equipment

Ingredients

Instructions

  • Add ingredients EXCEPT for the butter to bread machine in the order listed.
  • Select the dough cycle.
  • When completed, turn the dough out onto a lightly floured surface. Roll into a 1″ thick large circle.
  • Using a 3 1/2″ round cookie cutter (or a similarly-sized glass), cut the dough into 6 rounds. (For slider buns, use a 1 1/2″ cutter)
  • Transfer to a greased cookie sheet. Brush the tops with the butter.
  • Cover and let rise in a warm place for 1 hour or until doubled in size.
  • Transfer to an oven preheated to 350 F and bake until golden brown, 10-15 minutes.
  • Let cool before slicing.

Notes

For the best results use whole milk.

Nutrition

Calories: 190kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 89mg | Fiber: 1g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

Bambüsi Bamboo Bread Slicer with Knife - 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall
Bambüsi Bamboo Bread Slicer with Knife – 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall

Pulled Chicken BBQ

I love smoked chicken. Mostly white meat. For dark meat I prefer grilling. My quest is to make pulled chicken BBQ. And often.

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough. Unlike smoking a pork butt or beef brisket, chicken cooks quickly without a lot of prep or fancy rubs, mops, or injections (though you could certainly inject a bit more flavor if you desired, and some folk like brining theirs first).

Pulled Chicken BBQ Sandwich

Smoked To Perfection

I loaded up my Weber Smokey Mountain (WSM) cooker with split breasts. I removed the skin from the chicken first because it isn’t going to crisp when you are smoking low-and-slow. All the skin does is prevent the smoke and salt and pepper from penetrating the meat. So, off with it! I prefer the WSM cooker. I believe that cooking chicken over a water pan results in a more tender, juicer meat. That way I don’t need to worry about removing the skin and having dry chicken.

After the chicken is cooked and cooled I pull or shred it and use it in tons of recipes, like simple pulled chicken BBQ sandwiches. Just add a bit of your favorite BBQ sauce and slap it on a bun, add some chips on the side, and you’re ready to eat!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my pulled pork BBQ.

Pulled Chicken BBQ Sandwich
Print Pin
5 from 1 vote

Pulled Chicken BBQ

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough.
Course Main
Cuisine American
Keyword barbecue, BBQ, chicken, sandwich
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 258kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking at 225 F.
  • Generously season the chicken on all sides with salt and pepper. Don’t be shy.
  • Place the chicken into the smoker and smoke until the chicken reaches 160 F.
  • Remove chicken from cooker and wrap in foil and let rest 30 minutes.
  • Slice, shred, or chop as desired.

Notes

You can use boneless breasts, but bone-in always has more flavor.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

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
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