Mike, Author at Life's A Tomato

Best BBQ Beans on the Planet

The best? Really? Quite the bold claim saying that these are the best BBQ beans on the planet. So, being the skeptical person that I am, I figured these would be lame, middle-of-the-road, and nothing really to talk about.

My Goodness, They Are The Best!

Well, I was wrong. These are the best BBQ beans on the planet and the best I’ve ever had. Now, to be fair, I’ve had some that were close seconds. But these are amazing. So are they the best on the planet? Inspired by Steven Raichlen, these are the best beans in the galaxy. Raichlen introduced me on to a world outside of just firing up some charcoal and tossing on a rubbery steak. And he gave me grill envy. I mean, really, have you seen his shows? He has the BEST toys!

Be cautious when lifting the pan of beans on and off the grill. Always support the pan on the bottom. I use oven mitts.

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The only way to make these is on the grill, over indirect heat. Although you can make them in the oven, but you’d really be missing the point (and some flavor).

Also try my easy spicy grilled potatoes.

Print Pin

5 from 1 vote

Best BBQ Beans on the Planet

These are the best BBQ beans on the planet and the best I’ve ever had. Now, to be fair, I’ve had some that were close seconds. But these are amazing.

Course Side

Cuisine American

Keyword barbecue, BBQ, beans

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 263kcal

Equipment

Ingredients

1 pound bacon thick cut smoked, cut into 1/4-inch pieces
1 15 ounce black beans rinsed and drained
1 15 ounce dark red kidney beans rinsed and drained
3 large cans pork and beans Go cheap, it’s ok
1 large sweet onion finely chopped (I used a Vidalia,my favorite)
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic minced
4 jalapeño peppers seeded and minced
1 bottle your favorite BBQ sauce
1 ½ cups light brown sugar firmly packed
½ cup Dijon mustard
kosher salt
freshly ground black pepper

Instructions

Set up your grill for indirect cooking.
Place a few chunks of mesquite over the coals.
Add the bacon pieces to a large skillet or Dutch oven over high heat and cook until starting to crisp. Remove bacon to a plate. Reserve 2 tablespoons of the bacon drippings (I strained the rest and refrigerated it for oiling my grill grates).
Place all remaining ingredients into a 9" x 13" disposable pan with 3" sides. Stir.
Drizzle reserved bacon drippings over the top of the beans.
Place pan on grill over indirect heat.
Cook for at least 1 hour, monitoring to see if the beans get too hot or dry out (you might have to add water).
Remove beans once they and the vegetables are tender.
Cover grill

Notes

You’ll need a 9″ x 13″ disposable pan with 3″ sides.

Nutrition

Nutritional values are approximate.

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Grilled Biscuits

When it’s hot out I prefer to cook my entire meal on the grill. So, the other night when dinner was grilled scrambled eggs (done on a cast iron griddle) and grilled bacon, I decided to also grill up a tube of store-bought biscuits. And those grilled biscuits were great! No need to heat up the house. As a bonus you get that wonderful grill flavor!

Grilled To Perfection

The biscuits came out with a nice crunch and a little smoky flavor. They are really good and different from the usual baked biscuits. Perfect for topping with a little honey and butter.

Get yourself a good set of grill tools for these biscuits and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Breakfast on the grill is a great thing. Also try my grilled zesty ham steak.

Print Pin

5 from 1 vote

Grilled Biscuits

These grilled biscuits were great! No need to heat up the house. As a bonus you get that wonderful grill flavor!

Course Side

Cuisine American

Keyword biscuits, grilled

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1kcal

Author Mike

Ingredients

1 tube biscuits
Vegetable oil

Instructions

Set up your grill for indirect cooking.
Separate the biscuits onto a baking sheet pan or plate.
Lightly brush the bottoms with vegetable oil and transfer to the grill.
While the biscuits cook for 5-7 minutes, lightly brush the tops with oil.
Flip and cook another 3-4 minutes.
Serve.

Notes

You can brush the tops with butter instead of oil.

Nutrition

Nutritional values are approximate.

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Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.

The Perfect Side Dish

Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.

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Also try my root beer carrots. Root beer makes for an excellent glaze.

Print Pin

5 from 1 vote

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them

Course Side

Cuisine American

Keyword carrots

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 48kcal

Author Mike

Equipment

Baking Sheet

Ingredients

1 pound carrots
kosher salt
freshly ground black pepper
1 tablespoon thyme fresh, or 1 teaspoon dried
olive oil

Instructions

Preheat oven to 400 F.
Place carrots on a baking sheet.
Drizzle lightly with the oil, rotating the carrots to get them coated.
Sprinkle with salt and pepper and thyme.
Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.

Notes

Serve at room temperature or chilled.

Nutrition

Nutritional values are approximate.

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Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says a word. Perfect!

I could sit down and eat a bowl of the mushroom gravy by itself, actually. And over the pork and mashed potatoes… oh my. What an absolute treat. I’m a real meat-and-potatoes kind of guy and this is way in my wheelhouse as they say!

Meat And Potatoes

We served this mushroom pork tenderloin with garlic mashed potatoes and roasted carrots. The sauce is crazy good over mashed potatoes. Well, it’s crazy good no matter what.

I think other great sides (instead of the mashed potatoes) would be rice. Wild rice really. Egg noodles would be fantastic. But they always frustrate me. It’s hard to get that perfect fork of noodles and gravy with them. You really have to use a spoon and well, that can be kind of embarrassing because at that point I’m really just shoveling things into my mouth.

I also like serving this over plain white bread slices. Yep. You read that correctly. Not even toasted. The kind of bread that sops up the gravy without trying to be upfront about it.

I like to use my good ole trusty Dutch oven to make this tenderloin and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon. I rarely buy pork loin, it’s tougher, bigger cousin. And I shy away from anything pre-seasoned. I prefer to season my meat my way at home. Just me. You do you!

Also try my crazy-yummy pork medallions in mushroom Marsala sauce.

Print Pin

5 from 1 vote

Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it.

Course Main

Cuisine American

Keyword mushroom, pork

Prep Time 15

Cook Time 5 20

Total Time 5 35

Servings

Calories 900kcal

Author Based on a recipe from Taste of Home

Equipment

Dutch Oven

Ingredients

2 pork tenderloins trimmed
2 tablespoons vegetable oil divided
2 cans cream of mushroom soup
2 cans golden mushroom soup
2 cans French onion soup
8 ounces fresh mushrooms sliced (any variety will do)
2 pinches dried thyme

Instructions

Add 1 tablespoon of the oil to a Dutch oven over high heat.
Add the tenderloins and quickly sear on all sides. You’re not trying to cook them, just get a little color.
Reduce heat to medium-low.
Combine soups on a bowl and pour into the Dutch oven.
Cover and cook for 4 hours or until pork begins to fall apart.
Heat remaining oil over high heat in a small skillet.
Add the mushrooms.
Stirring, saute the mushrooms until they start to soften.
Remove mushrooms from heat and sprinkle with thyme.
Toss to mix.
Add mushrooms to Dutch oven and stir.
Cook 30 minutes-1 more hour until the pork completely falls apart.
Remove any large pieces of pork and chop or shred. Return them to the pot.
Serve with mashed potatoes and loads of the gravy.

Notes

The gravy is delicious and is great for mashed potatoes!

Nutrition

Nutritional values are approximate.

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Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.

Fantastic Flavor In Every Bite

I roasted the garlic for these mashed potatoes in the oven. You can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!

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We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

Print Pin

5 from 1 vote

Roasted Garlic Mashed Potatoes

Course Side

Cuisine American

Keyword garlicky, mashed potatoes

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Calories 110kcal

Author Found on the web

Equipment

Ingredients

1 head garlic
1 tablespoon olive oil more or less
2 pounds russet potatoes quartered (and peeled if you desire)
4 tablespoons butter softened
½ cup milk
kosher salt to taste
freshly ground black pepper to taste
parsley chopped, for garnish (optional)

Instructions

Preheat oven to 350 F.
Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
Drizzle the garlic with oil and seal inside the foil.
Place in the oven and bake for 1 hour or until very tender.
Remove the garlic from the oven. Open the pouch and let it cool.
Meanwhile, bring a large pot of salted water to a boil.
Add the potatoes and boil until tender, 15-20 minutes.
Drain and let cool slightly.
Lightly chop the potatoes and return them to the (now empty) large pot.
Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
Blend with a handheld mixer or potato masher until desired consistency is achieved.
Serve garnished with parsley.

Notes

You can also steam or roast the potatoes.

Nutrition

Nutritional values are approximate.

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Burgers Asada

Many, many years ago I lived in Fayetteville, Arkansas. One of my favorite places to eat (and drink) was Jose’s, which is located right off the University of Arkansas campus. And my favorite thing to eat there was steak asada (a seasoned 10 ounce strip steak with ranchera sauce). I also make my own version, burgers asada. This is one mighty-tasty burger, despite being super easy to make. The key is to use a good, quality pico de gallo. It adds so much to the burger that cheese is the only other required ingredient.

Great Idea For Steaks and Chicken, Too!

You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.

Asada means ‘grilled’ in Spanish. Go figure! I’ve heard that the steak and chicken asadas are no longer on Jose’s menu. Sad times, indeed! Perhaps they should add my burgers asada instead.

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My favorite way to cook steak quickly is over a charcoal chimney.

Print Pin

5 from 1 vote

Burgers (or steak or chicken) Asada

You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.

Course Main

Cuisine Southwestern

Keyword burgers, grilled

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 309kcal

Author Mike

Ingredients

4 hamburgers or chicken breasts or steaks
4 hamburger buns
½ cup Pico de Gallo I used store-bought
½ cup cheese shredded. I used a Mexican blend, but any type will work

Instructions

Grill your meat as desired.
Top with pico de gallo and cheese.
Let cheese melt slightly and serve.

Notes

Can’t find pico? Substitute chunky salsa instead!

Nutrition

Nutritional values are approximate.

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Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.

A Great Flavor Combination

Serve the grilled Teriyaki pork kabobs with any remaining basting sauce over rice. You’ll find that these delicious skewers are a taste sensation. They are easy to make and feed a crowd.

If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet.

Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Also try my grilled Teriyaki chicken fried rice.

Print Pin

5 from 1 vote

Grilled Teriyaki Pork Kabobs

Course Main

Cuisine Asian

Keyword grilled, pork, Teriyaki

Prep Time 15

Cook Time 3 3

Total Time 3 18

Servings

Calories 750kcal

Author Based on a recipe from All Recipes

Equipment

Skewers soaked in water for at least an hour

Ingredients

For the marinade

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic minced
½ teaspoon red pepper flakes
kosher salt
freshly ground black pepper
1 pork tenderloin they usually come 2 to a package, cut into bite-sized cubes

For the basting sauce

1 14.5 ounce beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic minced
¼ teaspoon ground ginger

For the kabobs

pork tenderloin cubes from above
12 mushrooms
1 sweet onion cut into wedges
1 pineapple cut into bite-sized cubes

Instructions

Combine all of the marinade ingredients.
Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
Prepare the basting sauce by combining all ingredients in a saucepan over medium heat.
Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes.
Remove from heat.
Set up your grill for indirect and direct cooking.
Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don’t like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.

Notes

If you don’t have a grill, just cook the meat and veggies in a wok. Serve with any remaining basting sauce over rice.

Nutrition

Nutritional values are approximate.

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Grilled Pork Tenderloin with Cantaloupe Salsa

I always stock up on pork tenderloins when they go on sale. They’re so easy to grill, and they can take on so many great flavors. I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complemented the juicy, tender, flavorful tenderloin perfectly. This made for the perfect summer grilled dish, perfect for enjoying out on the patio.

The Perfect Combination

If you don’t want to go thru the steps for making your own salsa, just grab your favorite store-bought version at the store. I would recommend a thicker, chunky salsa. It’ll hold up better with the pork. But if you have the time and ingredients, you can’t beat this grilled pork tenderloin with cantaloupe salsa. I like my salsa nice and chunky. That’s hard to find in the store-bought stuff.

Get yourself a good set of grill tools for this tenderloin and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Also try my grilled pork tenderloin with a wonderful cherry salsa.

Print Pin

5 from 1 vote

Grilled Pork Tenderloin with Cantaloupe Salsa

I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender tenderloin perfectly.

Course Main

Cuisine American

Keyword grilled, pork, salsa

Prep Time 4

Cook Time 25

Total Time 4 25

Servings

Calories 550kcal

Author Based on a recipe from IGA

Equipment

Mixing Bowl

Ingredients

2 pork tenderloins trimmed (2 to 2 1/2 pounds)
1 tablespoon white vinegar
2 cloves garlic minced
½ teaspoon salt
½ teaspoon dried oregano
⅛ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 6 ounce pineapple juice
1 small lime juiced
1 tablespoon olive oil
½ cup Cantaloupe salsa

Instructions

Place the tenderloins in a large resealable baggie or container.
Whisk the remaining ingredients together and add to the bag.
Seal and rotate a few times to cover the meat.
Place the baggie in a large bowl or deep pan in the fridge for 4-6 hours.
Fire up your grill for direct and indirect cooking.
Remove the tenderloins from the marinade and shake off the excess.
Sear over direct heat then remove to indirect heat and cook until the temperature reaches 150 F.
Remove from heat and let rest 10 minutes before slicing.
Serve topped with the salsa.

Notes

Any good fruity salsa is great on grilled pork tenderloin.

Nutrition

Nutritional values are approximate.

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Hot Dogs with Avocado

These hot dogs with avocado were sooooo good. They disappeared in minutes, despite being so heavy you’ll want to grunt when you pick them up to take a bite. They’re just that good. The crispness of the onion is offset by the smooth sour cream and avocado, the citrus kick of fresh lime, and just a slight hint of heat.

Loaded. And Then Some.

These hot dogs with avocado are much, much more than the name implies. They’re loaded. They’re heavy. There’s all sorts of flavors going on. Heat. Creamy. Crunchy. Smooth. Pick an adjective and it’s got it. I love them. This recipe takes a plain old hot dog (or smoked sausage) and really, really up’s the game.

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Also try my loaded Mexican hot dogs.

Print Pin

4 from 1 vote

Hot Dogs with Avocado

These hot dogs with avocado were sooooo good it really didn’t matter that I almost burned a bun. Heck, I could have charred the bun to total blackness and these still would’ve disappeared in minutes. They’re just that good.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 413kcal

Author Based on a recipe from Weber

Equipment

Mixing Bowl

Ingredients

For the salsa

2 medium tomatoes seeded, diced
1 avocado diced
1 jalapeño pepper seeded, minced
1 tablespoon fresh cilantro minced
1 tablespoon hot sauce
2 teaspoons fresh lime juice
kosher salt

For the hot dogs

4 hot dogs spiral cut (read how to do it)
4 hot dog buns
¾ cup Monterey Jack cheese grated
2 tablespoons sour cream
Red onion diced

Instructions

Gently combine all of the salsa ingredients.
Add salt to taste.
Grill the hot dogs and lightly toast the buns.
Top each bun with a hot dog, some of the salsa, a dollop of sour cream, and sprinkle with a little red onion.

Notes

I like to make a shallow cut lengthwise down the dogs before cooking. This will allow them to open up a bit during cooking, giving the toppings a place to go.

Nutrition

Nutritional values are approximate.

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Grilled Teriyaki Chicken Fried Rice

What is it about grilled Teriyaki chicken fried rice that makes it soooo good? Well, sure the chicken is absolutely great. But I think it’s the peas. And the green onions. Oh, and definitely the egg. Ok, so the answer is all of the ingredients come together to make a fantastically-flavored dish that is easy to prepare and disappears in no time at all.

A Plate Of Deliciousness

Instead of the ‘usual’ cooked chicken, we grilled some marinated chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite and it makes dishes like this grilled Teriyaki chicken fried rice so great. The marinade not only gives the chicken an amazing flavor, it tenderizes too. With only a few ingredients, it’s a staple on our menu.

A Grill Basket Makes It Even Easier

You can cook the chicken directly on the grill, on skewers, or my favorite, in a grill basket. Clean-up couldn’t get any easier when you use a basket. You don’t have to spend the time poking skewers through the meat. And you don’t have to worry about the meat accidentally falling through the grill grates. It’s an all-around win for me!

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Also try my grilled Teriyaki pork kabobs.

Print Pin

5 from 1 vote

Grilled Teriyaki Chicken Fried Rice

What is it about fried rice that makes it soooo good? I think it’s the peas. And the green onions. Oh, and definitely the egg.

Course Main

Cuisine American

Keyword chicken, fried rice, grilled, Teriyaki

Prep Time 3 20

Cook Time 20

Total Time 3 40

Servings

Calories 371kcal

Author Mike

Equipment

Ingredients

For the marinade

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic minced
½ teaspoon red pepper flakes
kosher salt
freshly ground black pepper
1 ½ pounds chicken tenderloins or breasts cut into bite-sized pieces

For the fried rice

¾ cup white onion minced
2 ½ tablespoons oil
1 egg lightly beaten
3 drops light soy sauce
3 drops sesame oil
½ cup carrot shredded
½ cup peas frozen, thawed
4 cups rice cooked, cooled
4 green onions chopped
2 cups bean sprouts
2 tablespoons soy sauce

Instructions

For the chicken

Combine all of the marinade ingredients.
Place into a large resealable baggie or container and refrigerate for at least 3 hours.
Set up your grill for indirect and direct cooking.
Thread meat and vegetables onto skewers.
Sear over direct heat then move to indirect heat and cook until the chicken reaches 165 F.
Remove and cover with foil while making the fried rice.

For the fried rice

Heat 1 tablespoon of oil in a wok or large skillet.
Add the onion and stir-fry until they brown, 8-10 minutes.
Remove.
Allow wok to cool slightly.
In a small cup, mix the egg with the 3 drops of soy and sesame oil.
Add 1/2 tablespoon of oil to the wok, coating well.
Add the egg mixture and quickly swirl it around. Once it puffs flip the egg.
Remove from wok to a plate and chop.
Heat 1 tablespoon oil in the wok.
Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
Remove from heat.
Serve rice topped with chicken.

Notes

Serve along with more soy sauce if desired.

Nutrition

Nutritional values are approximate.

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Set of 3 includes Spatula, Locking Tongs, and Cold…
Durable, stainless-steel construction holds up to…

Weber® Grill Grate Scrubber, Grill Cleaning…

Designed for heavy-duty grill cleaning
Contoured handle offers a firm, comfortable grip

Weber® Outdoor Grill Spray Cleaner & Degreaser…

This 16 oz spray bottle of Weber Grill Grate…
Gentle on Your Grates: Grill cleaner spray is…