Author: Mike

Barbecue Bean Chili Dogs

I’ve had my share of chili dogs. They’ve been a favorite of mine since I was knee-high-to-a-grasshopper. And most of the time that meant canned chili. These barbecue bean chili dogs aren’t those chili dogs. These are amazingly good. Think chili on a dog. Think baked beans on the side… but then, not on the side. The perfect topping for a hot dog.

Barbecue Bean Chili Dogs

Chili Dogs Elevated

I was tempted to add cheese to these barbecue bean chili dogs, but I resisted. A sharp cheddar might be a nice addition, but they’re perfect just topped with some nice crunchy onion. French fried onions… now, those would be awesome too!

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Also try my home run hot dog chili on your next dog!

Barbecue Bean Chili Dogs
Print Pin
4 from 1 vote

Barbecue Bean Chili Dogs

I’ve had my share of chili dogs. They’ve been a favorite of mine since I was knee-high-to-a-grasshopper. And most of the time that meant canned chili. These barbecue bean chili dogs aren’t those chili dogs. 
Course Main
Cuisine American
Keyword barbecue, BBQ, chili, hot dogs
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 443kcal

Equipment

Ingredients

For the chili

For the dogs

  • vegetable oil for brushing
  • 8 hot dogs
  • 8 hot dog buns
  • ½ medium white onion chopped

Instructions

For the chili

  • In a large skillet combine the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and prepared mustard.
  • Bring to a boil then reduce heat to a low simmer.
  • Stirring often, simmer for 10-12 minutes.

For the dogs

  • Fire up a grill or a grill pan. Lightly brush the grill plates with oil. You can also use an air fryer or even boil the dogs in water.
  • Add dogs and cook for 10 minutes, turning once.
  • Toast the buns on the grill.
  • To serve, place dogs in buns and add plenty of the barbecue bean chili and sprinkle with onion.

Notes

Serve with hot, crunchy onion rings for a real treat!

Nutrition

Calories: 443kcal | Carbohydrates: 72g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 912mg | Potassium: 660mg | Fiber: 11g | Sugar: 17g | Vitamin A: 947IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 6mg

Nutritional values are approximate.

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Warm German Potato Salad

I don’t know how long it has been since I’ve had warm German potato salad. It’s been a while for a reason. What I had was not good. It was thick. It was gloppy. And it was horribly vinegary. This salad? This is not that. This is fantastic! We could not stop eating it. The potatoes were cooked perfectly. There’s just the right amount of vinegar. Oh, and of course there’s bacon! One bite erased those bad potato salad memories in an instant!

Warm German Potato Salad

A Word Of Caution

Do not overcook your potatoes or the warm German potato salad will get too mushy. Err on the side of caution. You can always cook them more if you think they have too much ‘bite’. But you can never un-cook them.

I used a thin-cut bacon. Normally I’m a more-is-better bacon kind-of-guy, but not here. This is just the right amount of bacon. Thicker bacon would get in the way off all the other great flavors. This is an excellent salad for my Rouladen and Knodel dish.

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Also try my jalapeno pimento cheese potato salad.

Warm German Potato Salad
Print Pin
5 from 1 vote

Warm German Potato Salad

This potato salad is fantastic! We could not stop eating it. The potatoes were cooked perfectly. There’s just the right amount of vinegar. Oh, and of course there’s bacon!
Course Side
Cuisine German
Keyword German, potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 179kcal

Equipment

Ingredients

Instructions

  • Bring a large Dutch oven (preferred) or pot of water to a boil.
  • Add the potatoes and return to a boil. Boil another 8-10 minutes or until just tender. Do not over cook.
  • Drain the potatoes.
  • Add the bacon to the pot and cook until brown and crispy.
  • Remove the bacon to a paper towel-lined plate to drain. Crumble.
  • Add the onion to the bacon grease and stir. Reduce heat to medium and cook until just browned.
  • Add the vinegar, water, sugar, salt and pepper. Stir and bring to a boil.
  • Add the potatoes and parsley and HALF of the crumbled bacon.
  • Transfer to a bowl for serving and sprinkle with the remaining crumbled bacon.

Notes

Best served warm.

Nutrition

Calories: 179kcal | Carbohydrates: 39g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 807mg | Potassium: 734mg | Fiber: 3g | Sugar: 15g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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Leatha’s Bar-B-Que Inn Red Potato Salad

This right here is what potato salad is supposed to be. I’ll never make another potato salad again because there just isn’t any point. Leatha’s Bar-B-Que Inn red potato salad is it, the last recipe that I’ll ever need. I’ve never been there, but Leatha’s sounds exactly like the kind of BBQ joint that I would love. From the atmosphere to the food to the service, it receives nothing but high praise. I’m sure Hattiesburg, Mississippi, considers itself lucky to have it!

This potato salad is traditional in flavors, texture and appearance. The balance of everything is perfect. Just the right amount of egg. The right amount of mustard. Not too much mayonnaise. Everything is spot-on.

Leathas Bar-B-Que Inn Red Potato Salad

No Changes Needed. Ever.

Don’t go messing with Leatha’s Bar-B-Que Inn red potato salad. Don’t add bacon. Or onion. Or smoked paprika, or anything else you think might make it better because it won’t. None of that. I mess with a lot of recipe, but I won’t mess with this one. I’d probably get hit by lightning.

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.

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Also try my grilled steakhouse potato salad and my just-like-grandma’s potato salad.

Leatha's Bar-B-Que Inn Red Potato Salad
Print Pin
5 from 1 vote

Leatha’s Bar-B-Que Inn Red Potato Salad

This right here is what potato salad is supposed to be. I’ll never make another potato salad again because there just isn’t any point.
Course Side
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16
Calories 4012kcal
Author Leatha’s Bar-B-Que Inn

Equipment

Ingredients

Instructions

  • Add the potatoes to a large pot.
  • Cover with water and bring to a boil.
  • Reduce heat to a slow simmer and cook until tender, 15-20 minutes.
  • Drain and cool.
  • In a large bowl, combine the cooled potatoes, the smashed eggs, pepper and salt.
  • In another bowl, combine the mustard, sugar, mayo, relish and pimentos.
  • Pour the mustard mixture over the potatoes and stir gently to coat.

Notes

Stir before serving.

Nutrition

Calories: 4012kcal | Carbohydrates: 485g | Protein: 87g | Fat: 202g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 1210mg | Sodium: 11578mg | Potassium: 11142mg | Fiber: 46g | Sugar: 133g | Vitamin A: 7973IU | Vitamin C: 294mg | Calcium: 475mg | Iron: 27mg

Nutritional values are approximate.

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Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not. No oil was used in making Granny’s Secret Fried chicken using the Vortex, other than a very light coating at the end to help crisp up the skin. That’s it. The skin is amazingly crunchy and crazy delicious. The meat is so juicy that it drips all down your forearms. And tender? Super perfect texture, bite after bite. Seriously, this is crazy good fried chicken with the added bonus of being made on a grill without oil.

Granny’s Secret Fried Chicken using the Vortex

The Secret Is Out!

The ‘secret’ to Granny’s Secret Fried chicken using the Vortex is using Pearl Milling Company’s pancake mix for the coating. I’ve never used it on chicken. I will be from now on. It crisps up perfectly. Grandma’s secret is out! This is a super-easy recipe that takes very little time to produce great chicken. Once it’s on the grill, it’s pretty much no-fuss, just wait for the deliciousness to come!

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Also try my spicy buttermilk and Hidden Valley Ranch fried chicken recipes, both using the Vortex. For a battered fried chicken try my Pioneer Take-out fried chicken too!

Granny’s Secret Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 4 servings
Calories 992kcal

Equipment

Ingredients

For the brine

For the chicken

Instructions

For the brine

  • Combine all brine ingredients in a medium saucepan over medium heat.
  • Stir occasionally until the salt is dissolved and the honey is melted.
  • Remove from heat and let cool.

For the chicken

  • Place the chicken in a large resealable container.
  • Add the cooled brine.
  • Refrigerate for 3 1/2 hours.
  • Turn the chicken every 30 minutes or so if not fully submerged.
  • Fire up your Vortex. Fill it completely with charcoal.
  • Remove chicken from brine and rinse.
  • In a medium bowl, combine the egg, butter and milk.
  • In a resealable bag, combine the pancake mix, salt and pepper.
  • Working in batches, dip chicken into the egg mixture.
  • Shake off excess then place in the bag.
  • Seal and shake to coat.
  • Transfer chicken to the grill around the Vortex.
  • Close the lid and cook for 30-45 minutes. Turn the lid every 15 minutes.
  • Cook until the chicken reaches 165 F as tested in several places.
  • Lightly brush the chicken with oil and let cook another 5 minutes before removing.

Notes

Add a teaspoon or two of paprika, garlic powder and cayenne pepper to the coating mix for even more deliciousness!

Nutrition

Calories: 992kcal | Carbohydrates: 66g | Protein: 46g | Fat: 61g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 317mg | Sodium: 7650mg | Potassium: 658mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1335IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 4mg

Nutritional values are approximate.

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Red Robin’s Haystack Tavern Burger (Copycat Recipe)

What’s better than onions on a burger? Why, onion straws of course! And what’s better than ketchup on a burger? Why, Campfire sauce of course! Put the two on a hot-off-the-grill patty with good ole American cheese and you don’t have to call me twice for dinner. This copycat recipe for a Red Robin’s Haystack Tavern burger is mighty good stuff. Now, when you order it at the restaurant you usually get a double. I made mine a single. In hindsight I’m not sure why because one patty was great, but two would’ve been better!

Red Robin's Haystack Tavern Burger (Copycat Recipe)

Extra Sauce Is Extra Great For Stuff

You might have a bit of the Campfire left after you make your copycat recipe Red Robin’s Haystack Tavern burger. That’s a good thing. Slather it on sandwiches. Dip some fries in it. Put it on hot dogs.

Use a good quality mayonnaise and tasty, smoky BBQ sauce when making the sauce. You’ll taste the difference. I use Blue Plate mayo because it’s nice and creamy and tastes fantastic. For the BBQ sauce I went with Sweet Baby Ray’s Hickory and Brown Sugar sauce. Yeah it’s a little sweet but it also has a great smoky flavor!

Oh Those Onion Straw!

I recommend making a few extra onion straws. Half of them won’t last long enough to make it to the burgers. At least not around me they don’t. Oh, and they’re great dipped in the Campfire sauce too!

If you’re in a hurry and don’t want to make your own onion straws, you can use French-fried onions in a pinch. They aren’t quite the same. But you’ll get that deep-fried crunch and onion flavor still.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my copycat of Red Robin’s Royal Red Robin burger.

Copycat Red Robin's Haystack Tavern Burger
Print Pin
5 from 1 vote

Red Robin’s Haystack Tavern Burger (Copycat Recipe)

What’s better than onions on a burger? Why, onion straws of course! And what’s better than ketchup on a burger? Why, Campfire sauce of course! 
Course Main
Cuisine American
Keyword burgers, copycat, Red Robin
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 1222kcal

Equipment

Ingredients

For the burgers

  • 8 hamburger patties or 4 if making singles
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 8 slices American cheese or 4 if making singles
  • 4 sesame seed hamburger buns
  • Campfire sauce from below, to taste
  • onion straws from below

For the Campfire sauce

For the onion straws

Instructions

For the burgers

  • Season the patties with salt and pepper and cook as desired. Top with cheese.
  • Toast the buns if desired.
  • Slather the insides of the buns with the Campfire sauce.
  • Add onion straws to bun bottoms. Add patties and top buns and serve.

For the Campfire sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the onion straws

  • Place onion rings in a bowl. Add buttermilk to cover.
  • Heat oil to 350 F.
  • In a resealable container or bag add the flour, seasoning and salt. Shake to combine.
  • Working in very small batches so as to not have the onion straws stick together, take a few onions out of the buttermilk and shake off the excess.
  • Add to the flour mixture, seal and shake to coat.
  • Transfer to the hot oil and deep fry until golden brown. Remove to a paper towel-lined plate or wire rack to drain.

Notes

Serve with plenty of napkins.
The sauce is also great for dipping fries.

Nutrition

Calories: 1222kcal | Carbohydrates: 83g | Protein: 53g | Fat: 74g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 2523mg | Potassium: 1038mg | Fiber: 3g | Sugar: 23g | Vitamin A: 632IU | Vitamin C: 5mg | Calcium: 635mg | Iron: 9mg

Nutritional values are approximate.

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Red Robin BLTA (Copycat Recipe)

Who doesn’t love a BLT sandwich? It screams summer, with ripe tomatoes and crunchy lettuce. Add avocado and you get a copycat recipe of Red Robin’s BLTA. That’s bacon, lettuce, tomato and of course… avocado! The addition of avocado really takes the classic sandwich to a new, wonderful, place. And serving it on a sweet, pillowy croissant is the way to go.

Red Robin BLTA (Copycat Recipe)

Add A Bit Of A Kick

If you’re missing a little heat in your copycat recipe for a Red Robin BLTA, mix a teaspoon or two of adobo sauce in with the mayonnaise. You don’t want to go crazy with it, but a little spiciness will offset the sweet bread and avocado perfectly. It also adds a bit more smokiness, helping that wonderful bacon smoke along a bit.

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.

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Also try my copycat Jason’s Deli California Club sandwich.

Copycat Red Robin BLTA
Print Pin
5 from 1 vote

Copycat Red Robin BLTA

Who doesn’t love a BLT sandwich? It screams summer, with ripe tomatoes and crunchy lettuce. Add avocado and you get a copycat of Red Robin’s BLTA. That’s bacon, lettuce, tomato and of course… avocado! 
Course Appetizer or Main
Cuisine American
Keyword copycat, Red Robin, sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 569kcal

Ingredients

  • 2 large croissants
  • mayonnaise to taste
  • 6 slices turkey breast sandwich meat
  • 4 slices bacon cooked until crisp
  • ½ avocado sliced
  • 2 leaves green lettuce
  • 1 tomato sliced

Instructions

  • Slice croissants in half. Slather with the mayonnaise.
  • Add turkey, bacon, avocado, lettuce and tomato. Serve.

Notes

No croissants? Just use bread!

Nutrition

Calories: 569kcal | Carbohydrates: 39g | Protein: 16g | Fat: 39g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 901mg | Potassium: 633mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2174IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

Nutritional values are approximate.

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The Best Marinated Vegetable Salad

We both found this marinated vegetable salad to be truly the best. It’s absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.

This recipe makes a pretty big batch of salad so you’ll have a lot to feed a crowd. It’s the perfect dish for a family get-together or picnic. It’s super easy to make and travels well.

The Best Marinated Vegetable Salad

A Truly Fantastic Salad

You don’t have to be real picky as to which vegetables you add to make this the best marinated vegetable salad. It’s very flexible. You can pretty much walk down the produce aisle in your grocery store and grab whatever’s in season and you’ll soon be enjoying a fantastic dish.

I used quality vinegars when making this salad. It makes a difference, I think. So grab a good red and a good white and get to making and enjoying!

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If fresh produce is out-of-season, try my marinated vegetable salad recipe that uses frozen veggies instead. And for an out-of-this-world great vegetable soup, try my best recipe.

Marinated Vegetable Salad
Print Pin
5 from 1 vote

Best Marinated Vegetable Salad

We both found this marinated vegetable salad to be absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.
Course Salad
Cuisine American
Keyword salad, vegetable
Prep Time 2 hours
Total Time 2 hours
Servings 10
Calories 49kcal

Equipment

Ingredients

Instructions

  • Whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper in a small bowl.
  • In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
  • Add the dressing to the vegetables and toss gently to coat.
  • Cover and refrigerate for 2-24 hours. Stir every hour.

Notes

Stir again before serving.

Nutrition

Calories: 49kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3357IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Muffuletta Po Boys

Muffuletta sandwiches are tied with pastrami sandwiches on my list of all-time-favorite sandwiches. I often make my own pastrami. And I often make my own olive salad. But doing either is kind of a time-consuming process. These Cajun Muffuletta po boys are not only easier to make, they’re beyond crazy good. Delicious deli meat and cheese slices are combined with a spread that has a great mustard-y spiciness to it. The olive salad is divine and really, I could just eat it out of a bowl by itself.

Cajun Muffaletta Po boys

A Crazy Good Sandwich

Don’t let the number of ingredients in these Cajun Muffuletta po boys scare you off. This recipe is well worth rounding them up. And many are things you probably already have on hand. Once you have the spread and the salad you’re good-to-go to make the best sandwich you’ve had in a long, long time.

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.

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Also try my slow cooker New Orleans roast beef po boy.

Cajun Muffaletta Poboys
Print Pin
5 from 1 vote

Cajun Muffuletta Po Boys

These Cajun Muffuletta po boys are not only easy to make, they’re beyond crazy good. Delicious deli meat and cheese slices are combined with a spread that has a great mustard-y spiciness to it. The olive salad is divine and really, I could just eat it out of a bowl by itself.
Course Main
Cuisine American
Keyword Cajun, sandwich
Prep Time 12 hours
Cook Time 15 minutes
Servings 2 servings
Calories 2456kcal
Author Marguerite at Cajun Delights

Equipment

Ingredients

For the sandwich

  • 1 loaf French bread
  • 4 ounces deli ham sliced thin
  • 4 ounces Genoa salami sliced thin
  • 4 ounces Provolone cheese sliced thin
  • 4 ounces Mozzarella cheese sliced thin
  • 1 cup olive salad see below
  • 2 tablespoons Po'Boy spread see below
  • 1 cup iceberg lettuce shredded
  • 1 tomato sliced thin

Marguerite's Creole Poboy Spread

Creole Olive Salad

Instructions

For the sandwich

  • Cut the bread in half horizontally.
  • Slather the top half of the bread with the poboy spread and the bottom with the olive salad.
  • Add the meats and cheeses, followed by the shredded lettuce and tomatoes.
  • Add top bread half and slice in half. Serve.

Marguerite's Creole Poboy Spread

  • Whisk together all ingredients. Refrigerate for at least 30 minutes before using.

Creole Olive Salad

  • Place all ingredients except for the oil into a food processor. Pulse until chopped and blended but do not over blend.
  • Transfer to an airtight container. Pour the oil over the top of the salad and seal. Refrigerate overnight before using.

Notes

Stir the olive salad before using.

Nutrition

Calories: 2456kcal | Carbohydrates: 137g | Protein: 81g | Fat: 179g | Saturated Fat: 45g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 7305mg | Potassium: 1323mg | Fiber: 14g | Sugar: 14g | Vitamin A: 3549IU | Vitamin C: 25mg | Calcium: 981mg | Iron: 13mg

Nutritional values are approximate.

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Lemon Pepper Corn 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.

Chicken is my favorite thing to cook on my Big Easy. Corn-on-the-cob is my second most favorite. You can season it a million ways and no matter what, it always comes out sweet and tasty. Like this lemon pepper corn on the Char-Broil Big Easy. This is why the arrival of sweet corn season is such a happy time for me.

Lemon Pepper Corn on the Char-Broil Big Easy

It Couldn’t Be Easier

You cannot screw up lemon pepper corn on the Char-Broil Big Easy. Well, you could if you let it overcook, I guess. But, it’s pretty unforgiving. If you’re not sure that it’s quite done, just lift up a piece and poke a kernel with a toothpick. If the toothpick inserts with just a little resistance and the kernel ‘pops’, you’re good-to-go.

Corn-on-the-cob on the Big Easy is also great with lime pepper seasoning. As good as my garlic Old Bay corn!

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
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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...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Lemon Pepper Corn on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Lemon Pepper Corn on the Char-Broil Big Easy

Lemon pepper corn on the Char-Broil Big Easy is why the arrival of sweet corn season is such a happy time for me.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob, lemon pepper
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 182kcal
Author Mike

Equipment

Ingredients

  • 4 ears corn-on-the-cob husks and silks removed, cut in half
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon lemon pepper seasoning more or less, to taste

Instructions

  • Fire up your Big Easy.
  • Brush corn with the butter.
  • Sprinkle on all sides with the lemon pepper.
  • Place corn into the Big Easy basket.
  • Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Notes

You’ll need a bunk Bed basket or two to cook more corn at once on your Big Easy.

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 15mg | Potassium: 266mg | Fiber: 2g | Sugar: 6g | Vitamin A: 526IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon

Slow Cooker Taco Meat Version 2.0

I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. Deep, rich flavor in a sauce that is so delicious! Nothing fancy. No fine dining here. Just tasty tacos or taco salads. Perfect on a cold night. Heck, perfect on a hot night too! And nothing could possibly be easier to make than this slow cooker taco meat version 2.0. Why version 2.0? Well, because I knew I could make the original recipe better!

Slow Cooker Taco Meat Version 2.0

Seasoned To Perfection

I prefer to use my homemade taco seasoning instead of the packets you get in the store when you make this slow cooker taco meat version 2.0. I like to be able to control the amount of salt and making it myself gives me that chance. Also, what do you do if you use up a packet and want more seasoning? Go to the store for a little ole packet?

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Crock-Pot 7-Quart Manual Slow Cooker, Family Size...
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We’re both big fans of Mrs. Renfro’s salsas, and in particular the peach-flavored salsa. It adds a nice mellow sweetness to this slow cooker taco meat. For a nice kick, try Mrs. Renfro’s Mango Habanero salsa. It’ll wake you up!

Also try my slow cooker cheeseburgers.

Slow Cooker Taco Meat Version 2.0
Print Pin
5 from 1 vote

Slow Cooker Taco Meat Version 2.0

I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. 
Course Main
Cuisine American
Keyword beef, slow cooker, taco
Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 25 minutes
Servings 10
Calories 254kcal

Equipment

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it up as it cooks.
  • Drain and transfer to a slow cooker.
  • Stir in the remaining ingredients.
  • Cover and cook on low 4-6 hours, stirring occasionally.

Notes

If the mixture becomes too thick, add a little water and stir.

Nutrition

Calories: 254kcal | Carbohydrates: 6g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 528mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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