Author: Mike

Plank-Smoked Camembert

Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly. You won’t be able to get enough. I couldn’t. This is one of the best uses of a cedar plank ever!

Plank-Smoked Camembert

Try It Other Ways, Too

I could easily see making several variations on this plank-smoked Camembert for a party. You have to make this recipe as-is, for sure. Then maybe try a few different jellies. Try a few without jalapenos. Or try it with more jalapenos! Mix it up. They’re super easy to make, they look absolutely amazing, and they taste fantastic. You can put several on a single cedar plank, and make a cheese buffet!

Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

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

You’ll also love plank-smoked Twinkies and my cedar-planked Bloomin’ Onions. Cedar planks add a little something to just about anything you would normally grill on a grates, so don’t be afraid to cook on them instead!

Plank-Smoked Camembert
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5 from 1 vote

Plank-Smoked Camembert

Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly.
Course Appetizer
Cuisine American
Keyword cedar plank, cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 114kcal

Equipment

Ingredients

  • 8 ounces Camembert cheese
  • 3 tablespoons jalapeno pepper jelly
  • 1 large jalapeno pepper sliced thin
  • Crackers for serving

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Place the cedar plank over direct heat and grill until it is singed.
  • Flip and singe the other side.
  • Remove and let cool slightly.
  • Unwrap the cheese and place in the center of the plank.
  • Top with the jelly, spreading it out over the top.
  • Add the jalapeno slices.
  • Return the plank to the grill, this time over indirect heat.
  • Grill until the cheese is starting to melt, 8-10 minutes.
  • Remove the plank from the grill.
  • Serve with crackers.

Notes

The jalapenos are optional but they add great flavor along with just a little heat.

Nutrition

Calories: 114kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 318mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg

Nutritional values are approximate.

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

Dried Rosemary on the Nesco Snackmaster Pro

I tend to be a dry-herb kind of guy, but sometimes a recipe needs fresh instead. To keep from wasting any unused fresh herbs I just toss them onto my Nesco Snackmaster Pro dehydrator and let them dry for later use. I needed rosemary for a dish I was making (rosemary grilled potatoes, using the rosemary as a skewer!), and had a few sprigs left. I could’ve kept the rosemary intact, but I opted to remove it from the sprigs instead. You can do it either way, there’s no way to really screw up dried rosemary on the Nesco Snackmaster Pro.

Dried Rosemary on the Nesco Snackmaster Pro

Storage

I keep the dried rosemary made on the Nesco Snackmaster Pro in air-tight containers. So I remember what is what, I write the contents on a small piece of blue painter’s masking tape. The tape is great for marking items, dry or in the freezer or wherever. It peels off so easily, you never have to worry about fussing with it. I use the same tape to keep track of the trays in my dehydrator. Often you have to rotate them, and numbering them makes sure I do it correctly.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro, dill and basil.

Dried Rosemary on the Nesco Snackmaster Pro
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Dried Rosemary on the Nesco Snackmaster Pro

Course Dehydrator
Cuisine American
Keyword dehydrator, rosemary
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Mike

Equipment

Ingredients

  • Fresh rosemary

Instructions

  • Rinse the rosemary to remove any foreign material.
  • Dry well with kitchen towels.
  • Optionally: remove the rosemary from the sprigs
  • Place onto the Nesco Snackmaster Pro trays. Do not let the sprigs overlap.
  • Dry at 95 F for 6-8 hours. Rotate the trays every hour or so.
  • If drying whole sprigs, remove the rosemary from them.
  • Store in an air-tight container.

Notes

You’ll definitely want some extra trays for your dehydrator so you can make plenty of dried rosemary.

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

NOLA Smoked Shrimp

I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me. I am a total shrimp addict. These shrimp are so crazy good I could not stop eating them. The shrimp have a fantastic, slightly spicy flavor. Smoking them produces more flavor and a slightly different, softer, bite than if they were grilled. They’re different in a really good way. The sauce, well, the sauce is amazing. That’s why you need the bread (I recommend my copycat Red Lobster Cheddar Bay Biscuits). You need to do some serious sopping with this dish.

NOLA Smoked Shrimp

The Perfect Shrimp

I served NOLA smoked shrimp with some chilled Louisiana remoulade. I wanted (needed) something cooling for the shrimp, and the remoulade hit the spot perfectly. This is one seriously great dish, and one I’ll make again and again for sure. I’ll just have to double the recipe if anyone else wants any.

I used a grill basket when I cooked these shrimp.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Also try my pecan smoked shrimp.

NOLA Smoked Shrimp
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NOLA Smoked Shrimp

I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me. 
Course Main
Cuisine American
Keyword shrimp, smoked
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 562kcal

Equipment

Ingredients

For the shrimp

For the barbecue sauce

Instructions

For the shrimp

  • Fire up your smoker for smoking at 250 F. Use any wood you like, but I went with a lighter wood, apple. Shrimp likes to absorb smoke so I didn't want to use a strongly flavored wood.
  • Place the shrimp in a large bowl and drizzle with the oil. Toss to coat.
  • Add the seasoning and toss to coat.
  • Transfer the shrimp to your smoker and smoke for 45 minutes or until golden brown and cooked through.
  • While the shrimp is smoking make the sauce.
  • When the shrimp is done add to the sauce and serve garnished with the remaining green onions.

For the barbecue sauce

  • Melt 3 tablespoons of the butter in a large skillet over medium-high heat.
  • Add 2 tablespoons of the green parts of the green onions and all of white parts.
  • Saute for 3 minutes.
  • Add the bourbon and beer and boil until reduced by half.
  • Add the barbecue sauce, Worcestershire, lemon juice and brown sugar. Boil for 1 minute.
  • Add the heavy cream, the remaining butter, and the hot sauce. Let boil until thickened, about 5 minutes.
  • Season with salt and pepper.

Notes

Serve with hot bread, for soppin’.

Nutrition

Calories: 562kcal | Carbohydrates: 12g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 644mg | Sodium: 1991mg | Potassium: 492mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3537IU | Vitamin C: 17mg | Calcium: 386mg | 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

Spinach and Artichoke Stuffed Burgers

I was looking for something different. As much as I love grilling beef patties on a grill, simple and tasty, I wanted something bigger. Something new. These spinach and artichoke stuffed burgers were just flat-out crazy delicious. Every bite is full of perfectly seasoned beef and a wonderful cheesy mixture that has just a slight kick. This is one great burger!

Spinach and Artichoke Stuffed Burgers

Wow. Just Wow.

The recipe below for spinach and artichoke stuffed burgers makes 8 good-sized burgers. You want to pack them full of the cheese mixture, but not over-pack them or they will certainly burst open on the grill. You might end up with leftover cheese mix, which is great because it’s also awesome as a dip!

Flip With Care

Don’t go crazy flipping your spinach and artichoke burgers on the grill (I love my Weber grills!). One time, that’s it. And carefully. Treat them as if you’re cooking raw eggs and don’t over-work them.

I use this nifty little ole burger press to make these burgers. It’s the best thing ever for stuffing burgers with just about anything you can think of!

Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press
Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press

Also try my spinach and artichoke grilled cheese sandwiches.

Spinach and Artichoke Stuffed Burgers
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Spinach and Artichoke Stuffed Burgers

These spinach and artichoke stuffed burgers were just flat-out crazy delicious. Every bite is full or perfectly seasoned beef and a wonderful cheesy mixture that has just a slight kick.
Course Main
Cuisine American
Keyword artichokes, burgers, spinach
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 780kcal

Equipment

Ingredients

Instructions

  • Add the cream cheese, mozzarella, Parmesan, spinach, chopped artichoke hearts, garlic and red pepper flakes to a large bowl. Stir to combine.
  • Add salt and pepper to taste.
  • Divide the beef into 16 equally sized balls and flatten into thin patties.
  • Place 2 tablespoons of the cheese mixture into the middle of 8 of the patties.
  • Add another patty on top and pinch the seams to seal.
  • Season the burgers with salt and pepper on both sides.
  • Fire up your grill for medium-high direct cooking.
  • Lightly brush the patties on both sides with vegetable oil and add to the grill.
  • Cook 4-5 minutes per side or until they reach the desired doneness.
  • Lightly toast the buns and and top with the cooked burgers.

Notes

You can substitute ground chicken, turkey or pork for the beef.

Nutrition

Calories: 780kcal | Carbohydrates: 27g | Protein: 45g | Fat: 53g | Saturated Fat: 24g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 958mg | Potassium: 655mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2980IU | Vitamin C: 2mg | Calcium: 376mg | Iron: 5mg

Nutritional values are approximate.

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

Great Value Parmesan Garlic Wing Sauce

Visit my other site, For The Wing, for all things chicken-wing!

I often make my own chicken wing sauces. And then sometimes I don’t. I recently made it a goal of mine to try all of the wing sauces from the big grocery stores in our area: WalMart, Meijer, and Kroger. And far, I’ve been super impressed with the store sauces, like this Great Value Parmesan Garlic wing sauce. It’s thick enough to stick to the wings (it’s very thick, actually!) and it has great Parmesan and garlic flavor.

Great Value Parmesan Garlic Wing Sauce

Great Value Parmesan garlic wing sauce isn’t just great on wings. I like to roast or grill chicken breasts, chop or slice them, and toss with a bit of this sauce. It makes for the perfect creamy chicken over a salad.

Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.

Melinda’s Craft Wing Collection - Craft Wing Sauce & Condiment Gift Set for Buffalo Wings - Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce - 12 oz, 6 Pack
Melinda’s Craft Wing Collection – Craft Wing Sauce & Condiment Gift Set for Buffalo Wings – Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce – 12 oz, 6 Pack

Also try the Great Value Asian Sweet Chili wing sauce!

Great Value Parmesan Garlic Wing Sauce
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Great Value Parmesan Garlic Wing Sauce

A bottled sauce with great Parmesan and garlic flavors.
Course Appetizer
Cuisine American
Keyword garlic, Parmesan, wings
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 312kcal
Author Mike

Ingredients

Instructions

Notes

Nutritional values do not include the wing sauce.

Nutrition

Calories: 312kcal | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Huli Huli Chicken 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.

I was watching Diners, Drive-Ins and Dives when Guy Fieri made a stop at Mike’s Huli Huli Chicken in Hawaii. Traditionally, Huli Huli chicken is marinated, then roasted over a wood fire. It’s turned twice and basted. Huli means ‘turn’, so hence the name!

Huli Huli Chicken on the Char-Broil Big Easy

Amazing Chicken

It only took me a second to realize that I needed to make Huli Huli chicken on the Char-Broil Big Easy. Nothing cooks poultry as easily and as great as the Big Easy. Granted, I wasn’t going to get wood fire flavor, but oh, did I ever get great chicken. Amazing chicken. Perhaps the best chicken I’ve ever made on my oil-less fryer. It’s definitely in the Top 3! Hints of Asian flavors in a sauce that reminds you a bit of traditional American BBQ sauce.

The marinade for Huli Huli chicken on the Char-Broil Big Easy does contain sugar, so it will get a little dark when roasting on the cooker. That’s ok. In fact, it’s more than ok. The marinade is incredible. Beyond incredible.

I fully intend to use this same marinade and sauce on more than just chicken. It’ll be great on smoked or grilled ribs or pulled pork.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Serve your Huli-Huli chicken with my delicious Brazilian pineapple, also made on the Big Easy.

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, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Huli Huli Chicken on the Char-Broil Big Easy
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Huli Huli Chicken on the Char-Broil Big Easy

Traditionally, Huli Huli chicken is marinaded, then roasted over a wood fire. It’s turned twice and basted. Huli means ‘turn’, so hence the name!
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 12 hours
Cook Time 1 hour 15 minutes
Resting time 15 minutes
Servings 4 servings
Calories 560kcal

Equipment

Ingredients

  • 4 large chicken breasts bone-in, skin-on split, or 8-10 smaller pieces, like thighs
  • 1 cup brown sugar packed
  • ¾ cup ketchup
  • ¼ cup soy sauce
  • ½ cup pineapple juice
  • â…“ cup sherry or chicken broth
  • 2 ½ teaspoons fresh ginger minced (or 1 teaspoon dried)
  • 1 ½ teaspoons garlic minced

Instructions

  • Place the chicken into a large resealable container.
  • In a large bowl, whisk together the remaining ingredients.
  • Add all except for 1/2 cup of the sauce to the chicken.
  • Cover and toss to coat.
  • Refrigerate the chicken and reserved sauce overnight.
  • Fire up your Big Easy.
  • Remove the chicken from the marinade and shake off the excess.
  • Spray your Big Easy basket and the Bunk Bed basket with non-stick spray.
  • Add the chicken to the baskets and cook for 1 hour.
  • Baste the chicken with half of the reserved marinade and flip gently. I use very long tongs to carefully flip the chicken. You might find it easier (and safer) to do by first removing the basket from the Big Easy. Then either reach in from the sides to flip the chicken or remove the Bunk Bed basket with heat proof gloves and then flip the chicken.
  • Cook the chicken for 15 more minutes. At this point the chicken should be around 160 F.
  • Brush with the remaining marinade and flip the chicken one more time.
  • Return the chicken to the Big Easy and continue cooking until the chicken reached 165 F as measured in several places.
  • Remove the chicken from the baskets and let rest 15 minutes before serving.

Notes

You’ll need a Bunk Bed basket to cook all 4 chicken breasts at once.

Nutrition

Calories: 560kcal | Carbohydrates: 71g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1498mg | Potassium: 1144mg | Fiber: 1g | Sugar: 67g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Spicy Green Chile Guacamole

I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.

Spicy Green Chile Guacamole

Different. Better.

The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.

I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.

Zulay Kitchen Premium Garlic Press Set - Soft, Easy-Squeeze Ergonomic Handle with Silicone Garlic Peeler & Cleaning Brush - 3-Piece Garlic Mincer Tool - Sturdy Easy to Clean Garlic Crusher - Silver
Zulay Kitchen Premium Garlic Press Set – Soft, Easy-Squeeze Ergonomic Handle with Silicone Garlic Peeler & Cleaning Brush – 3-Piece Garlic Mincer Tool – Sturdy Easy to Clean Garlic Crusher – Silver

Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.

If you can’t find Hatch chiles locally, you can always order them online.

Spicy Green Chile Guacamole
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Spicy Green Chile Guacamole

One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
Course Appetizer
Cuisine American
Keyword guacamole
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 54kcal
Author Based on a recipe from The Homesick Texan

Equipment

Ingredients

  • 2 green chiles roasted. Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
  • ½ pound tomatillos husked, roasted
  • 1 avocado pitted, flesh removed
  • 2 cloves garlic
  • ½ cup cilantro
  • 1 teaspoon lime juice
  • ¼ cup water
  • kosher salt to taste

Instructions

  • Place all ingredients into a blender or food process and process until smooth.
  • If the mixture is too thick add a bit more water and pulse a few times.

Notes

If you don’t have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 7mg | 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)

Crab Grilled Cheese Sandwiches

Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.

Crab Grilled Cheese Sandwiches

Simple. Yet Delicious.

The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.

I used my Cuisinart Griddler to make these sandwiches.

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1
Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Also try my mushroom grilled cheese and my white pizza grilled cheese sandwiches.

Crab Grilled Cheese Sandwiches
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Crab Grilled Cheese Sandwiches

The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. 
Course Main
Cuisine American
Keyword crab, grilled cheese, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 456kcal
Author Mike

Equipment

Ingredients

  • 6 ounces lump crab meat picked over for shells
  • 2 tablespoons mayonnaise plus more, perhaps
  • 4 tablespoons green onions chopped
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground black pepper
  • 4 slices bread I used 6 small slices of Vienna bread
  • 4 slices Swiss cheese
  • 1 tablespoon butter

Instructions

  • In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
  • Heat a large skillet over medium-high heat or turn a panini press on high.
  • Slather one side of each piece of bread with butter.
  • Lay two slices of bread-butter side down in the skillet or onto the panini press.
  • Add a slice of cheese to each, then divide the crab mixture between them.
  • Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
  • Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
  • Remove from skillet or panini press and slice and serve.

Notes

Also great made using pepper jack cheese.

Nutrition

Calories: 456kcal | Carbohydrates: 31g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1166mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 3mg

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)

Dip-Fried Chicken using the Vortex

This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crunchy skin is just a bit different. The sauce is just a bit different, and it’s mighty darned spicy to boot. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing. Every time you make fried chicken using the Vortex you’ll be amazed at how much it’s as good as deep-fried chicken (if not better!) but without the oil, the fryer and the fuss!

Dip-Fried Chicken using the Vortex

Nice And Spicy!

I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes and it’ll stick around for a bit, too. It’s a good burn, a tasty burn, the best kind. You might want to taste it first if you’re spice-fearful.

Sure, you can cut back on the amount of hot sauce if you wish. Or add more.

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 some Amish-style fried chicken made using the Vortex.

Dip-Fried Chicken using the Vortex
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5 from 1 vote

Dip-Fried Chicken using the Vortex

This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
Calories 567kcal

Equipment

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

For the coating

For the dipping sauce

Instructions

For the brine

  • Place the brine ingredients in a medium saucepan over medium-high heat.
  • Stir until the honey and salt are dissolved.
  • Remove from heat and let cool to room temperature.
  • Place the chicken in a large resealable container.
  • Add the brine. If it doesn't cover the chicken stir in more water.
  • Cover and refrigerate for 3 1/2 hours.

For the coating

  • Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
  • Remove the chicken from the brine. Do not rinse or pat dry.
  • Place into the breading and coat completely.
  • Transfer to a wire rack and place into the fridge for 30 minutes.
  • Fire up your Vortex. Get the coals good and lit and lightly ashed.
  • Remove the chicken from the fridge and place around the fire.
  • Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
  • Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark.
  • Remove to a wire rack to cool slightly.
  • Dunk chicken in the dipping sauce and serve.

For the dipping sauce

  • Combine all ingredients in a medium saucepan over medium heat.
  • Reduce heat and keep warm until ready to use.

Notes

The dipping sauce is great for nuggets, too.

Nutrition

Calories: 567kcal | Carbohydrates: 99g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6153mg | Potassium: 404mg | Fiber: 2g | Sugar: 45g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg

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

Quick Fix Asian Fries

Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. So, I grabbed a bag of frozen fries out of the freezer, baked them up, and tossed them with a few Asian ingredients. In no time, my quick fix Asian fries were on the table, ready to be devoured.

Quick Fix Asian Fries

Spicy, Yummy Fries! At Last!

These quick fix Asian fries do have a bit of a spicy kick to them. That’s probably why we loved them so much. Get your fries good and crunchy. If they sit for long in the sauce they might get a bit soggy. They really won’t last long so it’s not much of a worry.

Zulay Kitchen Premium Garlic Press Set - Soft, Easy-Squeeze Ergonomic Handle with Silicone Garlic Peeler & Cleaning Brush - 3-Piece Garlic Mincer Tool - Sturdy Easy to Clean Garlic Crusher - Silver
Zulay Kitchen Premium Garlic Press Set – Soft, Easy-Squeeze Ergonomic Handle with Silicone Garlic Peeler & Cleaning Brush – 3-Piece Garlic Mincer Tool – Sturdy Easy to Clean Garlic Crusher – Silver

Also try my quick fix seasoned tater tots.

Quick Fix Asian Fries
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5 from 1 vote

Quick Fix Asian Fries

Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. 
Course Side
Cuisine American
Keyword Asian, fries
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 315kcal
Author Based on a recipe from Guy Fieri

Equipment

Ingredients

  • 1 pound French fries frozen

For the sauce

Instructions

  • Cook the fries as per package instructions.
  • Meanwhile, create the sauce by placing all ingredients in a small saucepan over medium heat. Whisk to combine.
  • When the fries are done transfer them to a large bowl.
  • Drizzle the fries with the sauce and toss lightly to coat. Serve.

Notes

It’s ok to add a bit of minced garlic to the sauce if you want.

Nutrition

Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Sodium: 683mg | Potassium: 521mg | Fiber: 5g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 2mg

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)