I sometimes wonder if one of the reasons I love chicken wings so much (see my other blog, For the Wing) is they give me an excuse to have more Ranch dressing. I love a good, creamy Ranch dressing, and this copycat recipe of the one from Outback is top-notch good yummy stuff. Whether you’re putting it on a salad or using it for dipping your Buffalo wings, it’s the best homemade version I’ve found.
Great Flavor In The Perfect Dressing
Yes, you read correctly. The recipe for making copycat Outback Ranch dressing includes cayenne pepper. I would not leave it out even if you’re not into spiciness. It’s not that spicy, and what there is gets tamed by the buttermilk and mayonnaise. Personally, I’d add a bit more than the recipe calls for.
I love a good, creamy Ranch dressing, and this copycat of the one from Outback is top-notch good yummy stuff. Whether you’re putting it on a salad or using it for dipping your Buffalo wings, it’s the best homemade version I’ve found.
I’m a big lover of crab cakes. And the crabbier they are, the better. If I’m going to drop some big bucks on crab I want to taste it. So, don’t load me up on fillers like bread crumbs. These cedar-plank crab cakes meet my criteria and then some. Fluffy, light and deliciously crabby, they cook in no time. Yeah, I could’ve pan fried them, but I love grilling on cedar planks. They add just a little something different. A slight aroma and taste of aroma, but not so strong that I can’t taste what brought me to the party: crab.
Any Crab Cake Is Great On Cedar
To be truthful you can use pretty much any crab cake recipe. Just form them into cakes and place them on pre-soaked, pre-charred planks. They don’t take long to cook, so don’t go running off doing something else around the house while they’re on the grill. Once they hit 155 F they’re done.
I’m a big lover of crab cakes. And the crabbier they are, the better. If I’m going to drop some big bucks on crab I want to taste it. So, don’t load me up on fillers like bread crumbs. These cedar-plank crab cakes meet my criteria and then some.
Begin by soaking two cedar planks in water while you prepare the crab cakes. Also prepare the Mississippi Comeback sauce (recipe below) and refrigerate until ready to serve.
Combine the mayonnaise, mustard, lemon juice, salt, pepper, parsley, and green onion in a medium bowl.
Fold in the crab and panko. Refrigerate for 30 minutes.
Fire up your grill. Place the planks on direct heat and char on both sides. Remove planks to indirect heat or turn your burners to low if using direct heat.
Form the crab mixture into 2 ounce cakes and transfer to the planks. If you wish, place the quartered lemon onto the planks also.
Brush with the melted butter and sprinkle with blackening seasoning. Cook for approximately 15 minutes or until the internal temperature of the crab cakes reaches 155 F.
Serve with the lemon quarters and Mississippi Comeback sauce.
For the Mississippi Comeback sauce
Whisk together all ingredients. You can also process it in a blender until smooth.
I must have had a bad fried green tomato experience as a child because I have not eaten them in years and years. My wife and I were in the produce section at the store and saw some really nice looking green tomatoes. My wife loves fried green tomatoes. So I grabbed a few to make fried green tomatoes with spicy Ranch dipping sauce.
Now I Get It
We headed home with the tomatoes. And I have to say, any bad memories I have of fried green tomatoes are now long gone. They were fantastic. Crunchy and tasty, and with a nice lightly spicy sauce for dipping.
Extra Crunchy
I used Panko breadcrumbs for an extra crunchy coating on these fried green tomatoes with spicy Ranch dipping sauce. If you like yours a little less crunchy, just substitute regular bread crumbs. For extra kick, mix a little cayenne (or my favorites, smoked paprika or chipotle powder) into the bread crumbs first.
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.
Fried Green Tomatoes with Spicy Ranch Dipping Sauce
I have to say, any bad memories I have of fried green tomatoes are now long gone. These were fantastic. Crunchy and tasty, and with a nice lightly spicy sauce for dipping.
I think that like most people, I purchased my Char-Broil Big Easy for making Thanksgiving turkey. And I’ve sure made my share of fantastic holiday turkeys using it, too. From spicy to savory, the Big Easy does turkey amazing, each and every time. Without much fuss at all, really. This recipe for savory turkey on the Char-Broil Big Easy produces a tremendous bird, filled with the flavors of Thanksgiving. It looks fantastic, tastes delicious, and is so moist and tender. All that and so very easy to make, you can’t beat the Big Easy time and time again.
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.
Inject With A Purpose
When injecting this savory turkey on the Char-Broil Big Easy it’s important to be consistent. You don’t want to bite into huge pockets of injection in one bite, only to get nothing in the next. Don’t rush the process. Take your time and get the injection in everywhere, from just under the skin, to deep inside the breast meat.
I use a heavy duty injector that has larger holes for injecting liquids that have big chunks of ingredients. Even so, it can be challenging and sometimes clogs. I recommend grinding your spice ingredients first so they are fine enough to easily flow through the injector.
From spicy to savory, the Big Easy does turkey amazing, each and every time. This recipe produces a tremendous bird, filled with the flavors of Thanksgiving.
Combine all ingredients. If your injector does not have large holes you will want to grind the mixture first, using either a mortar and pestle or spice grinder. Half of the mixture will be used for the injection, while the remaining seasoning will be using as a rub for the outside of the turkey.
For the injection
Combine all ingredients with half of the seasoning mix. Whisk well to dissolve the salt.
For the turkey
Inject the injection mixture evenly into the turkey. Get it everywhere.
Lightly rub the outside of the turkey with oil. Sprinkle with the remaining seasoning.
Fire up your Big Easy. Add the turkey to the Big Easy basket and lower into the cooker.
Cook for approximately 20 minutes per pound. Let the turkey reach 165 F for white meat, 175 F for dark meat. Remove from the cooker and let rest 15-20 minutes before slicing.
Notes
This recipe is for a 9-pound bone-in turkey breast. Larger breasts or whole turkeys may require that you double the amount of seasoning and injection ingredients. The cook time will also be longer. You can usually plan on 20 minutes per pound with the Big Easy.You will need a good injector for this recipe. One with larger holes, preferably.
I am definitely not one of those that thinks everything needs to be made from scratch. But that being said, I do enjoy the challenge and reward of making something that is a good copycat of something I can buy in my grocery store. Like this copycat recipe for Sweet Baby Ray’s BBQ sauce. I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. As much as I love my pulled pork sandwiches, I love them more with a little BBQ sauce added in. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff. And it has that (nearly) same great flavor. And on top of all that, it was fun to make!
Make It Your Way
The great thing about making your own copycat of the recipe for Sweet Baby Ray’s BBQ sauce is that you can customize it for your tastes. Want it a bit more smoky? Add a tad bit (I would start with a very small tad bit) of liquid smoke. Don’t like liquid smoke? Chipotle chili powder is a great substitute. Or substitute smoked honey for the molasses.
Maybe (like me) you want a bit of spiciness? Add more cayenne pepper or a few (long) shakes of hot sauce or some red pepper flakes. Thinner? Stir in some water. Thicker? Don’t add as much water. Make it your own. I did. And, I end up changing up pretty much each and every time. Because life is about trying new things!
Brrrrrrrr
Refrigerate any leftover sauce. But that doesn’t mean use it cold when you go to put it on your ribs, burgers, chicken or whatever. No point in ruining a nice hot piece of meat with a super-cold sauce. Nope. Let the sauce come to room temperature first. Or, pour it into a small saucepan and heat it up just a bit over low heat.
I was making a big ole batch of smoked pork when I realized I didn’t have a sauce on hand. Well, in no time at all I whipped this great sauce together. It has the right consistency, just like the ‘real’ stuff.
Stir together all ingredients except for the water and corn starch in a medium saucepan over medium-high heat.
Bring to a boil then reduce the heat to a simmer. Continue to simmer for 5 minutes, stirring often, until the brown sugar has dissolved.
If you want a thicker sauce, combine the water and cornstarch in a small glass and slowly stir in to the sauce. Continue to simmer until the desired thickness is achieved.
If the sauce gets too thick add water, a very little bit at a time, and stir.
These copycat recipe KFC potato wedges could easily be the most dangerous side dish ever made. There’s no way you could make too many of these. There’s no way you’d ever have any leftovers. They are absolutely divinely yummy. Crunchy on the outside. Creamy on the inside. Absolutely packed with flavor. Could I eat this as a main dish? Probably. They’re so good I could easily forget whatever else I made for dinner. Burgers. Hot dogs. Dunno. I can’t remember. But these potatoes? These I remember!
You Can Skip The Ketchup
Trust me, serving ketchup or any other dipping sauce with these copycat recipe KFC potato wedges is just about a waste of time. They’re delicious right off the plate, nothing added. They are by far my favorite potato side, and that’s saying a lot because up until now I dreamed about baked potatoes almost nightly. Well, they’ve been replaced with these wedges. Sorry, bakers. But these little bites are so packed with flavor that I just don’t need you any more.
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.
Nothing wrong with adding a little kick to these taters. I wouldn’t go crazy with it, though. I am not a fan of potato dishes where I can’t taste the potatoes. I mean, we are having potatoes, right? Shouldn’t I taste them?
The poultry seasoning adds a nice savory flavor to these potatoes. But you could swap it for something else. Old Bay is great. Ditto Cajun seasoning. Just go on the lighter side with it and keep some of that potato flavor!
I am a big huge fan of vinegary bean salads. Not too vinegary, mind you. But noticeably so. My mom’s recipe is one of my all-time favorites. This copycat recipe of the bean salad you used to be able to get at KFC is just as good as mom’s, if not better. It’s dangerously similar, but with a twist: green bell pepper. Well, you could’ve knocked me down with a feather. How was I to know how much that lil old bell pepper would add to this salad?
Perfect For That Family Picnic
This recipe for a copycat KFC bean salad makes a decent-sized batch. Good enough for a family get-together. And it’ll hold up in the heat for a bit too. But it won’t last anyways, because everyone is going to love it. I sure did. Just remember to give it a stir every once-in-a-while so that all the deliciousness gets spread around evenly.
Beans Of Happiness
I have no idea what that means. But the beans in this salad make me happy. They’re not those ‘sad beans’ you sometimes get as a side dish. You know the ones. Overcooked. Overheated. Over-everything’d. These beans are good. Wax beans don’t show up in many dishes around here. They should. They’re really a treat. Maybe it’s the rarity of them that helps contribute to their awesomeness. They sure have found a great place in this salad.
Chill Out
I think it’s important to get this salad really cold before serving. Oh sure, it’s ok served at room temperature. So yeah, take it to that picnic and don’t worry about it sitting on the table for a bit. But I really like it when the vinegary dressing is crazy cold. Man, that’s good stuff!
I’ve made the ‘usual’ smoked nuts a number of times. You know, peanuts. Walnuts. Pecans. Those things. This was my first time smoking Hazelnuts. In fact, I’d never even thought about making them until I ran across a picture someone posted of a big batch of smoked Hazelnuts. They looked so amazing I could almost smell and test them. I’ve always loved Hazelnuts, so I figured I’d love them smoked even more and I was right!
Just Nuts
You can shell and eat these nuts just as they are. And I certainly devoured a few handfuls. But, my main reason for smoking them was to use them in recipes. First up? A smoked Hazelnut butter for baked sweet potatoes!
As you can tell from the recipe, I didn’t add anything to the nuts before I put them on my smoker. They don’t need it. No oil, no salt and pepper. Just put them on ‘au naturale’ and let them smoke on the smoker for a while.
I used my Weber Smokey Mountain smoker for these nuts. It doesn’t get any easier than it for smoking nuts, ribs, chicken, pretty much anything you can think of.
For years I thought “Why in the world do I need a rotisserie for any of my grills?” Well, my 20 year old gas grill reached the end, and I decided to get a rotisserie with my new grill. And boy howdy am I so glad that I did! Besides making (of course) chicken and ham, I also get to make really cool treats, like these rotisserie roasted peanuts! These nuts are perfectly roasted, with just the right crunch and just the right grilled flavor.
The Perfect Snack
You can make rotisserie roasted peanuts on either a gas or charcoal grill. If you’re using a gas grill don’t be afraid to add a few chunks of wood to get a bit of a smoky flavor. Don’t go crazy with it, though. You can also use a smoke box loaded with wood pellets or wood shavings. You can soak the shavings in water for 30 minutes before to keep them smoking longer.
I have a Weber rotisserie. To make these peanuts I purchased a rotisserie basket. I’ve found it to be a must-have with a rotisserie. It’s perfect for potatoes, chiles and of course, peanuts! The link to the basket can be found below the recipe.
Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon, each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily. I used baby potatoes but fingerlings would be just as great, just as creamy!
Perfect As They Are
What will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else. Doubling the recipe would be a good idea. The potatoes are really great leftover. I like to heat a bit of oil in a cast iron skillet and get it real hot. Add the potatoes and get them warmed up. They get a nice additional crunch to them!
I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
Drain and rinse with cold water.
Slice into halves.
Fire up your grill for medium-high direct grilling.
Melt the butter in a medium saucepan and stir in the chives and lemon juice.
Season with salt and pepper to taste.
Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges.
Brush lightly with the butter mixture.
Remove potatoes and transfer to a serving bowl or platter.
Drizzle with remaining butter mixture and serve.
Notes
You can also use Russet potatoes cut in halves or quarters.
