Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course. I had some leftover pre-made meatballs, so that’s what I ended up using. The sauce has to be a little sweet. And I want some bite behind that kiss. Know what I mean? These sweet-and-sassy appetizer meatballs are the perfect combination of both.
Get Sauced
We’re big fans of Grandma Foster’s sauces. The smooth & spicy has just the right amount of kick, and is perfect on ribs, pulled pork… and in these sweet-and-sassy appetizer meatballs! If you don’t have Grandma Foster’s where you’re at, our second-best (and it’s a very close second) is the BBQ sauce from Weber. You can find it at your local grocery store. Of substitute whatever your favorite is. Just make sure it has a little kick to it.
I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish. Instead, you could size them down, using smaller mushrooms, and serve them as appetizers.
Try These Variations, Too!
To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank. Soak the plank in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.
Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.
Hard Shells… Or Soft
You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!
Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
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.
To make a turkey I inject it with a simple injection sauce (see below). Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. I fire up the cooker and lower the turkey inside. Exactly two hours (10 minutes/pound) later, the turkey is done perfectly and has a great crispy skin! You don’t have to check on it, adjust the temperature, baste it, turn it, talk to it, hover over it…. nothing! And the meat is soooo tasty and soooo tender and juicy!
Perfect Turkey, Every Time
This is definitely the way I’m doing all future turkeys! Did I mention the easy cleanup? And the fact that it frees up your oven for making sides? You can fit up to a 16 pound turkey in this cooker. If you have a really big get-together, you’ll want to buy 2 of them! Actually I already own three. I keep one at my parents for the times we spend the holidays with them and I keep two here at home for those times when I need to cook more than just a single turkey at a time.
Oh boy, don’t even try to grab a handful of these Cheez-It-alianos treats out of my bowl! I want them ALL to myself! These are definitely Cheez-Its taken to an all-new savory level. The Ranch and Italian seasonings go so well with the cheddar cracker flavor. You’ll find yourself licking your fingers and the bowl.
It Doesn’t Have To Be Italian, Either
You can substitute pretty much anything you like for the Italian seasonings. The original recipe used hot pepper flakes, but I went for a more savory flavor. Also, if you don’t have Cheez-Its on hand, try this same recipe with oyster crackers!
Oh boy, don’t even try to grab a handful of these Cheez-It-alianos treats out of my bowl! I want them ALL to myself! These are definitely Cheez-Its taken to an all-new savory level.
Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel. The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw. I like the crunch of the Vidalia sweet onion and the crispness of the cabbage and carrots in the slaw. But if Vidalia onions aren’t in season, just substitute regular ole sweet onion.
A Different Approach To Slaw
Add a few minced jalapenos for a little extra kick in your Charleston-style coleslaw. And for a sweeter variation, add a small can of drained pineapple chunks. Small apple pieces would add a nice crunch and flavor too.
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.
Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel. The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw
My wife’s dad used to make potato soup almost every Sunday morning. With the weather turning cooler here, she asked if I’d make a pot of old-fashioned potato soup, so I did.
The beauty of this very tasty soup is just how easy it is to make. I did make one small change over my wife’s dad’s version in that I added a bit of chopped parsley. Hopefully he would approve of that change if he was here today.
The Perfect Comfort Food
I used Russet potatoes for this old-fashioned potato soup since they hold up a bit better than say yellow potatoes. No one wants a mushy, soggy potato soup. The potatoes need to be out front. They do not play second fiddle in this soup.
This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. Putting up a new fence? You need a rodeo skillet breakfast. Re-planting shrubs? Yep, you guessed it. Time to make a rodeo skillet breakfast. No matter how hard the day ahead will be, this is the way to start it!
Use Your Meat Of Choice
This rodeo breakfast skillet is also great made using breakfast sausage links instead of smoked sausage. You can also crumble sausage in instead. Or maybe add some bacon in too. It’s a very versatile recipe. If meat’s not your thing, leave it out!
This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead.
Looking for a wing or chicken finger dipping sauce for your heat-loving friends? Well, here it is. This firecracker dipping sauce has a nice garlicky flavor. With smooth buttermilk. And a big kick from roasted jalapenos. The flavor is fantastic, but you will get the heat. Believe me. Adjust the heat by adding/removing more jalapenos. Or heck, add some habaneros and really, really kick it up a log!
It Is Spicy
I used 4 large jalapenos in this firecracker dipping sauce and the result was probably a little hot for the average person. Actually, not “probably”… it was hot. Sometimes you get really hot peppers and sometimes they aren’t quite as hot. That’s why it is good to taste as-you-go. I’m ok with it being pretty hot, as long as I can still enjoy the dish.
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.
Looking for a wing or chicken finger dipping sauce for your heat-loving friends? Well, here it is. This firecracker dipping sauce has a nice garlicky flavor. With smooth buttermilk. And a big kick from roasted jalapenos.
This was my first time ever making potstickers. My wife agrees – they were fantastic! No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time! I found them to be very addicting. And very difficult to stop eating. The flavor is so great, I think I smiled the entire time while eating them!
Spice ‘Em Up!
If you like a little kick in your wonton potstickers, add a little dried pepper flake to the meat mixture before wrapping them. They also add a nice kick to the dipping sauce.
No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time!
