Author: Mike

Orange Chicken using the Vortex

No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex. There’s no such thing as bad ‘fried’ chicken on the Vortex, and this orange chicken using the Vortex is just another example of just how great it can be. Make extra, because you’ll want more. And more. This chicken has the perfect orange-flavored sauce with plenty of fried chicken crunch!

Orange Chicken using the Vortex

Perfect Orange Chicken

I like to brush my orange chicken using the Vortex with the orange sauce just before it is completely done. I let it cook just a bit more to set the sauce. You can stop there, or serve the chicken with extra sauce for dipping. Or drizzle the chicken with more sauce after you plate it. The sauce is great, and also makes for a fantastic wing sauce!

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try my Korean fried chicken made with a Vortex and also my buttery garlic chicken (it’s crazy garlicky!).

Orange Chicken using the Vortex
Print Pin
5 from 1 vote

Orange Chicken using the Vortex

No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 50 minutes
Servings 3
Calories 3661kcal
Author Inspired by a recipe from Rock Recipes

Equipment

Ingredients

For the chicken

For the egg wash

  • 2 eggs
  • ¼ cup water

For the orange sauce (you'll have plenty of sauce leftover for another batch)

Instructions

For the chicken

  • Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
  • Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
  • Whisk together the eggs and water.
  • Season each piece of chicken with salt and pepper then dip into the flour mixture.
  • Shake off the excess and dip into the egg wash.
  • Shake off the excess and dip one more time into the spice mixture.
  • Transfer chicken around the Vortex.
  • Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
  • Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes.
  • Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.

For the orange sauce

  • Heat the oil in a medium saucepan over medium heat.
  • Add the garlic and saute for 2-3 minutes.
  • Add the remaining ingredients except for the water and corn starch. Stir to combine.
  • Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
  • Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken.
  • Bring to a boil then remove from the heat.

Notes

You can use your favorite chicken cuts.

Nutrition

Calories: 3661kcal | Carbohydrates: 409g | Protein: 142g | Fat: 167g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 992mg | Sodium: 6526mg | Potassium: 3493mg | Fiber: 9g | Sugar: 273g | Vitamin A: 3866IU | Vitamin C: 387mg | Calcium: 291mg | Iron: 18mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!

If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.

Beer Battered Shrimp and Fries

So Crazy Good And Addicting

I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.

If I’m cooking for a crowd I use my big fryer. But if it’s just the two of us I’ll use my Fry Daddy instead.

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.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my blackened fried shrimp.

Beer Battered Shrimp and Fries
Print Pin
5 from 1 vote

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, fries, shrimp
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Calories 698kcal

Equipment

Ingredients

For the shrimp

For the shrimp batter

For the fries

Instructions

For the shrimp (note the fries need to soak, so start them well before you plan on eating)

  • Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
  • In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
  • Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
  • Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.

For the fries

  • Fill a large bowl with cold water.
  • Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peel yours first if you desire.
  • Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
  • In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
  • Heat oil in your deep fryer or Dutch oven to 350 F.
  • Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
  • Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.

Notes

Grab some cocktail sauce and tartar sauce for dipping!

Nutrition

Calories: 698kcal | Carbohydrates: 120g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 3808mg | Potassium: 1239mg | Fiber: 7g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 10mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Cedar Plank Potato Skins

If you’d ask me what my favorite bar foods are, I’d say wings and potato skins. I can sit and eat either or both for hours (proven!) with a cold beer (or two) and watch a game on the big screen. When I’m at home, I like to make cedar plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. The cedar planks add something different. Face it, if they didn’t, I wouldn’t use them!

Cedar Plank Potato Skins

A Better Potato Skin

There’s one thing that can make a cedar planked potato skin less than stellar, and for me, that’s soft soggy potato skin. It needs to be just a bit crunchy. Don’t be afraid to bake your potatoes just a bit longer than you might normally for baked potatoes. Get that skin a bit crunchier. You’ll be happy you did. If you have to, you can finish the skins over direct heat to get more crunchy.

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

Also try my grilled potato skins and my planked Hasselback potatoes.

This recipe is based on a recipe from the Wildwood Grilling Outlet.

Cedar Plank Potato Skins
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5 from 1 vote

Cedar Plank Potato Skins

 When I’m at home, I like to make cedar plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. Different.
Course Appetizer
Cuisine American
Keyword cedar plank, potato skins
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 439kcal
Author Inspired by a recipe from Wildwood Grilling Outlet

Equipment

Ingredients

  • 2 large Russet potatoes baked, cooled
  • vegetable oil
  • kosher salt to taste
  • ground black pepper to taste
  • 2 slices bacon cooked, crumbled
  • ½ cup cheddar cheese shredded
  • 2 tablespoons sour cream for garnish
  • 1 green onion sliced, for garnish

Instructions

  • Soak a medium sized cedar plank in water for 30 minutes.
  • Fire up your grill for indirect cooking at 400 F.
  • Poke a few holes in the potatoes using a knife. Lightly brush them with oil and season heavily with salt.
  • Grill for 45 minutes to 1 hour or until tender. Potatoes should reach at least 200 F internal temperature to be done. Remove and let cool slightly.
  • Cut the potatoes in half and scoop out enough of the insides so you leave 1/4"-1/2" thick around the sides and bottom. Season well with salt and pepper.
  • Place the potatoes on the cedar plank and add the cheese and bacon. Grill for 5-10 minutes over indirect heat until the cheese has melted.
  • Garnish with sour cream and green onions and serve immediately.

Notes

Substitute pepper jack for the cheddar for a nice little kick.

Nutrition

Calories: 439kcal | Carbohydrates: 68g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 1600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 22mg | Calcium: 269mg | Iron: 3mg

Nutritional values are approximate.

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

Grilled Jalapeno Popper Dip

If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. My grilled jalapeno popper dip brings the cheesy goodness you’d expect. And just a little heat. Yep, it lives up to its namesake, but without the trouble of stuffing jalapenos with cheese, wrapping them in bacon, and having to mess with them on the grill.

Grilled Jalapeno Popper Dip

Don’t Fear The Heat

Despite having ‘jalapeno’ in the name, this grilled jalapeno popper dip really isn’t that spicy. There’s plenty of other yummy ingredients in it that tame down that heat quite a bit. If you want super spicy, I recommend adding more jalapenos. Or even serrano peppers. You can also substitute habanero jack cheese for the pepper jack cheese. That’ll kick it up.

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. Get the real stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my jalapeno popper deviled eggs.

Grilled Jalapeno Popper Dip
Print Pin
4 from 1 vote

Grilled Jalapeno Popper Dip

If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. 
Course Appetizer
Cuisine American
Keyword dip, jalapeno popper
Prep Time 10 minutes
Cook Time 30 minutes
Servings 24
Calories 163kcal

Equipment

Ingredients

  • 16 ounces cream cheese softened
  • 8 ounces extra sharp cheddar cheese grated
  • 8 ounces pepper jack cheese grated
  • 6 slices bacon cooked, crumbled
  • 4 ounces green chiles not drained
  • ⅓ cup mayonnaise
  • 3 large jalapenos seeded, deveined, diced
  • Mexican cheese blend shredded, for topping
  • jalapeno slices for topping

Instructions

  • Fire up your grill for indirect cooking. You want the indirect heat to be 350-400 F.
  • Combine the cheeses, bacon, chiles, mayonnaise, diced jalapenos in a large bowl.
  • Transfer mixture to a disposable pan you can use on the grill.
  • Spread out evenly.
  • Top with the Mexican cheese and jalapeno slices.
  • Place on grill over indirect heat for 30-45 minutes or until bubbly hot.
  • Remove and serve.

Notes

You can use cheddar or pepper jack instead of the Mexican cheese blend.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Easy Smoked Whole Chicken on the Weber Smokey Mountain

There’s no reason to be intimidated by the task of smoking a big ole whole chicken on a Weber Smokey Mountain smoker. The first time I spatchcocked a whole chicken it looked so sad I was embarrassed to even look at it. But I researched more, and found an excellent tutorial online at one of my favorite Weber smoker-related sites, the Virtual Weber Bullet. My next attempt came out absolutely fantastic. And all the times after that came out great too! It’s really quite simple, and you always end up with a perfectly evenly cooked, very tender and juicy bird, which is exactly why you go through the ‘trouble’ of spatchcocking.

Easy Smoked Whole Chicken on the Weber Smokey Mountain

Spatchcocking Vs Butterflying

All of that spatchcocking got me to thinking: what’s the difference between spatchcocking and butterflying? Well, the answer is that when spatchcocking you remove the backbone. Butterflying involves cutting something into two parts but keeping them connected, without removing anything. I feel smarter already! Well, either way, spatchcocking makes this easy smoked whole chicken on the Weber Smokey Mountain look even cooler!

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

The technique for smoking a whole chicken on the Weber Smokey Mountain can also be used for a whole turkey.

Also try my awesome smoked chicken thighs.

Easy Smoked Whole Chicken on the Weber Smokey Mountain
Print Pin
5 from 1 vote

Easy Smoked Whole Chicken on the Weber Smokey Mountain

There’s no reason to be intimidated by the task of smoking a big ole whole chicken on a Weber Smokey Mountain smoker.
Course Main
Cuisine American
Keyword chicken, smoked
Prep Time 6 hours 15 minutes
Cook Time 3 hours
1 hour
Servings 1 chicken
Calories 2180kcal

Ingredients

Instructions

  • Place the chicken into a large resealable bag or container.
  • Add all of the dressing.
  • Seal the container and gently flip to coat the chicken.
  • Refrigerate, turning every hour so, for 6 hours.
  • Fire up your smoker to cook from 225 – 250 F. Use any wood you like. I prefer a lighter wood so that my chicken doesn't overpower whatever dish I use it in. I tend to use fruit woods or hickory.
  • Remove the chicken from the container and shake off any excess dressing.
  • Season the chicken well with salt and pepper and transfer to the smoker.
  • Smoke for 3-4 hours or until the internal temperature of the chicken reaches 165 F as measured in the thickest parts.
  • Remove and let rest at least 15 minutes before carving.

Notes

I like to put my bagged chicken in a baking dish in the fridge in case the bag leaks.

Nutrition

Calories: 2180kcal | Carbohydrates: 27g | Protein: 143g | Fat: 162g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 2777mg | Potassium: 1630mg | Sugar: 24g | Vitamin A: 1148IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 7mg

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

Spicy Texan Onion Rings

I have long had a problem controlling myself around onion rings. I’ve loved them since I was a kid. I’ve tried and tried to keep some sort of decency about myself when eating them. Then along came these spicy Texan onion rings. In no time at all every last bit of self-control I might have had was gone. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.

Spicy Texan Rings

The Boldest Onion Rings Around

I made a chipotle mayonnaise dipping sauce to go with my spicy Texan onion rings. The sauce has a bit of a kick, but it doesn’t have such bold flavors as to drown out the rings. The crunch, the heat and the flavor is amazing. You’ll find yourself making them again and again.

If I’m cooking for a crowd I use my big fryer. But if it’s just the two of us I’ll use my Fry Daddy instead.

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.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my spicy red onion rings.

Spicy Texan Rings
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5 from 1 vote

Spicy Texan Onion Rings

Along came these spicy Texan onion rings and every last bit of self-control I might have had was gone in an instant. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.
Course Side Dish
Cuisine American
Keyword crispy, deep-fried, onion
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 947kcal
Author Homesick Texan

Equipment

Ingredients

For the dipping sauce

Instructions

  • Slice onions into 1/4" rings.
  • Place in a large bowl or pie pan and add buttermilk and hot sauce if using.
  • Marinate for 15 minutes, turning the rings every 5 minutes to make sure they all get some time in the buttermilk.
  • Combine the flour, salt, black pepper, chipotle chile powder, oregano and cumin and place into a pie pan.
  • Heat oil to 350 F in a deep fryer or Dutch oven.
  • Working in batches, remove rings from the buttermilk.
  • Shake off the excess and then coat well in the flour mixture.
  • Return the rings to the buttermilk and turn to coat.
  • Shake off the excess and again coat in the flour mixture.
  • Fry 2-3 minutes per side until golden brown, turning once.
  • Remove to a wire rack to cool slightly and drain before serving with the dripping sauce.

For the dipping sauce

  • Combine all ingredients. Chill until ready to use.

Notes

The dipping sauce is great for French fries and chicken nuggets, too.

Nutrition

Calories: 947kcal | Carbohydrates: 105g | Protein: 20g | Fat: 51g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1454mg | Potassium: 495mg | Fiber: 19g | Sugar: 38g | Vitamin A: 514IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 4mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

St Louis-Style Ribs using the Vortex

Oh skeptical me. Sure, I’ve grilled St. Louis-style ribs before on my Weber grills. High heat. Low heat. I’ve done them both and they were great. But with a Vortex? That’s not just high heat, it’s crazy hot heat. I was skeptical about making St Louis-style ribs using the Vortex, and well… wrongfully so. In less than an hour I had great ribs. A slight smoky flavor (they even had a beautiful smoke ring!). Tender. Very, very juicy. And my favorite part, a bit of a crunchy edge. Some people call them rib sticks. I call them yummy!

St Louis-Style Ribs using the Vortex

Easy. Crazy Easy. And Delicious.

Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing. They’re done in 45 minutes. Count on it.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

St. Louis-style ribs are great cooked on a good ole gas grill too! And for the perfect side, make my garlic Parmesan Vortex potato wedges!

St Louis-Style Ribs using the Vortex
Print Pin
5 from 1 vote

St Louis-Style Ribs using the Vortex

Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing. 
Course Main
Cuisine American
Keyword ribs, Vortex
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4
Calories 630kcal

Equipment

Ingredients

Instructions

  • Fire up a Vortex full of charcoal. You can fit a rack of ribs around an 18" or larger grill. Place a wood chunk or two over the coals for smokier flavor. Keep the top and bottom vents open all of the way the entire time.
  • Remove the membrane from the bone-side of the ribs.
  • Cut the ribs into single bone servings. Think rib stick because that's what you're after. Try and get equal amounts of meat on each side of the bone.
  • Season the ribs well with the seasoning.
  • Place the ribs, meat-side up, around the Vortex. Don't let them touch. Close the lid and let cook 40-45 minutes. I did not turn my lid, but on a larger grill, 22" or bigger, you may want turn rotate it 90 degrees every 15 minutes.
  • Once the ribs are done (you'll see the meat has pulled back about an inch on the bones), brush with sauce and let cook another 5 minutes to set the sauce.
  • Serve immediately.

Notes

Nutritional values do not include rub or sauce.

Nutrition

Calories: 630kcal | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 184mg | Potassium: 551mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Chili Deviled Eggs

If there’s a plate of deviled eggs to be found, I’m there. These chili deviled eggs take the old school classic to a totally new place. They have a good bit of a mustardy tang to them, more so than grandma’s much-loved version. But undoubtedly, the big score is the crunchy corn chip topping, contrasting the creamy smooth filling perfectly. These are different but not so crazy different that you’ll scare anyone away from the appetizer table. I could not get enough of them, that’s for sure.

Chili Deviled Eggs

These Are Some Addicting Bites!

Instead of sprinkling the chili powder over the deviled eggs I first put the powder into a fine handheld sieve (away from the eggs). I then gently tap the sieve over the eggs. This (usually) produces a nice consistent sprinkling of the chili powder, much better than the days when I used my hands and ended up with big chunks of chili powder here and hardly any over there.

As much as I cook, and as much as I think I can actually do a few things correctly in the kitchen, I stink at boiling eggs. I mean stink bad too. So I ‘cheat’. I bought an egg cooker. This little bugger does up to 7 eggs at a time, perfectly!!! I love it!

DASH Electric Rapid Egg Cooker for Hard Boiled/Poached/Scrambled Eggs or Omelets with Auto Shut-Off Feature, Black, 7 Egg Capacity
DASH Electric Rapid Egg Cooker for Hard Boiled/Poached/Scrambled Eggs or Omelets with Auto Shut-Off Feature, Black, 7 Egg Capacity

Also try my creamed spinach deviled eggs.

Chili Deviled Eggs
Print Pin
4 from 1 vote

Chili Deviled Eggs

If there’s a plate of deviled eggs to be found, I’m there. These chili deviled eggs take the old school classic to a totally new place. 
Course Appetizer
Cuisine American
Keyword deviled, eggs
Prep Time 5 minutes
Cook Time 30 minutes
Servings 24
Calories 78kcal

Equipment

Ingredients

For the eggs

For the topping

  • ½ cup corn chips finely crushed (or tortilla chips)
  • ½ cup Cheddar cheese shredded
  • ½ teaspoon chili powder
  • ¼ cup fresh parsley finely chopped

Instructions

For the eggs

  • Slice the eggs in half lengthwise.
  • Carefully remove the yolks and place into a medium bowl.
  • Smash the yolks with a fork. Add the remaining ingredients. Combine well, smashing any chunks with a fork. You want the mixture to be smooth enough to pipe thru a piping bag or cake decorating tool.
  • Pipe the filling into the egg halves.

For the topping

  • Top each filled egg with the crushed chips and cheddar.
  • Sprinkle with chili powder and parsley and serve.

Notes

Got a crowd that’s craving spicy? Substitute pepper jack for the cheddar. Or even habanero jack.

Nutrition

Calories: 78kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 102mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 36mg | 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)

Three Bean Two Meat Chili

When I had lunch last week at my favorite local BBQ joint, I was looking forward to two things. Well, one thing really but in two different ways. First, I was going to enjoy (devour is probably a better word for it) a nice big smoked brisket sandwich. And second I was going home with a pound of smoked brisket for this three bean two meat chili. I wanted that great tender beef with a nice smokiness, the perfect complement to my chili.

Three Bean Two Meat Chili

Meaty Deliciousness

My wife’s not a big fan of chunks of beef in her chili (or anywhere else for that matter) unless they are crazy tender. That’s why she absolutely loved this chili: both the ground beef and brisket were fall-apart delicious.

The Perfect Broth

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. I could just drink it right out of the bowl.

I use my trusty, beloved Dutch oven to make this and any other chili. It has the best heat consistency and cleans up nice and easy.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

To make this a Texas-style chili just leave out the beans. I guess. Also try my Indiana chili.

Three Bean Two Meat Chili
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5 from 1 vote

Three Bean Two Meat Chili

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. 
Course Main
Cuisine American
Keyword beef, chili
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 -10 servings
Calories 266kcal
Author Inspired by a recipe from The Food Network

Equipment

Ingredients

  • olive oil
  • 1 medium onion diced
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin Note: My wife doesn't care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
  • 4 tablespoons cayenne Note: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
  • 4 tablespoons paprika
  • 1 pound smoked brisket cut into small cubes (I picked up a pound of brisket from one of my favorite BBQ joints. You can also use leftover smoked brisket.)
  • 1 pound ground beef browned and drained
  • 1 16 ounce black beans rinsed and drained
  • 1 16 ounce red beans rinsed and drained
  • 1 16 ounce dark red kidney beans rinsed and drained
  • 1 16 ounce diced tomatoes with juices
  • 1 16 ounce petite diced tomatoes with juices

Instructions

  • Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
  • Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
  • Add the remaining ingredients. Stir well.
  • Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.

Notes

The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 153mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2396IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 4mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Big Daddy’s Kick’n Chicken Salad

I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. Although there’s a lot of ‘normal’ chicken salad ingredients in it, there are some really unique flavors too. Like jalapeno. Chicken salad needed a bit of heat (not too much, mind you), and the jalapeno adds just the right amount. You’ll find nuts in a lot of recipes, but roasted pistachios really add a different flavor. In fact, I actually ended up adding smoked pistachios, which were incredible. And there’s chili sauce too! What??? In chicken salad??? Yes! Oh yes!

Big Daddy's Kick'n Chicken Salad

A Great Go-To Recipe

The recipe for Big Daddy’s Kick’n chicken salad (courtesy Aaron McCargo) is spot-on great. I wouldn’t change a thing except to triple the amounts because it’ll disappear in no time at all. This will be our go-to chicken salad recipe for now on, that’s for sure!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my spicy chicken salad.

Big Daddy's Kick'n Chicken Salad
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5 from 1 vote

Big Daddy’s Kick’n Chicken Salad

I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. 
Course Main
Cuisine American
Keyword chicken salad, spicy
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 606kcal

Equipment

Ingredients

For the chicken salad

  • 3 cups cooked chicken chopped or shredded, as desired
  • 4 large jalapenos seeded, diced
  • ½ cup red onion diced
  • ½ cup pistachios roasted, chopped
  • 2 tablespoons roasted garlic minced
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon brown sugar
  • 1 medium lemon juiced
  • 1 cup mayonnaise
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons green onions green parts only, sliced
  • kosher salt to taste
  • ground black pepper to taste

For the sandwich

  • 12 slices bread or use split large croissants
  • green leaf lettuce
  • tomato sliced

Instructions

For the chicken salad

  • Combine all ingredients, seasoning to taste.

For the sandwich

  • Place lettuce and tomato on half of the bread slices.
  • Divide the chicken salad between the sandwiches and add the top bread slice. Serve.

Notes

There’s a lot of ingredients. But the effort is more than worth it!

Nutrition

Calories: 606kcal | Carbohydrates: 37g | Protein: 26g | Fat: 39g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 612mg | Potassium: 467mg | Fiber: 5g | Sugar: 8g | Vitamin A: 334IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)