Author: Mike

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!

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Also try my spinach and artichoke grilled cheese sandwiches.

Spinach and Artichoke Stuffed Burgers
Print Pin
5 from 1 vote

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.

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Huli Huli Chicken on the Char-Broil Big Easy

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!

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.

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.

Be careful removing the chicken from your basket. It’s a tight fit and it’s easy to burn the backs of your hands against the metal frame. Use long, good-fitting heat-resistant gloves to keep from burning yourself!

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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.

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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!

Huli Huli Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

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
  • ⅓ 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.

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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.

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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
Print Pin
5 from 1 vote

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.

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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.

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

Crab Grilled Cheese Sandwiches
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4 from 1 vote

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.

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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.

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What’s The Trick?

Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.

Also try some Amish-style fried chicken made using the Vortex.

Dip-Fried Chicken using the Vortex
Print Pin
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.

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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.

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Also try my quick fix seasoned tater tots.

Quick Fix Asian Fries
Print Pin
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.

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Herby Ranch Dressing

We’ve been enjoying a week of grilling marinated chicken breasts, sliced thin, served on top of fresh greens with homemade salad dressings, like this herby Ranch dressing. I also mix up the salad toppings to keep things new and exciting. In no time we have a great salad for dinner.

Herby Ranch Dressing

A Twist On The Classic Dressing

This herby Ranch dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. Just make sure you crumble the dried herbs first. You don’t want to bite into a big ole chunk of oregano, ya know!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic (and in particular, a Ranch-aholic). They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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Also try my dill ranch dressing and my amped-up Thai sweet chili dressing.

Herby Ranch Dressing
Print Pin
4 from 1 vote

Herby Ranch Dressing

This dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. 
Course Salad Dressing
Cuisine American
Keyword homemade salad dressing
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups
Calories 941kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

If using fresh herbs

  • ¼ cup fresh basil leaves chopped
  • ¼ cup Italian flat-leaf parsley chopped
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh oregano chopped

If using dried herbs

Instructions

  • Combine all ingredients, adding salt and pepper to taste.
  • Refrigerate for at least an hour before serving.
  • Add more buttermilk if the dressing is too thick.

Notes

Stir before serving.

Nutrition

Calories: 941kcal | Carbohydrates: 12g | Protein: 6g | Fat: 98g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 887mg | Potassium: 425mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1611IU | Vitamin C: 14mg | Calcium: 312mg | Iron: 5mg

Nutritional values are approximate.

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Apple Juice Brined 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.

This is how chicken is meant to be. Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for. Sure, it’s packed with flavor. But it’s much more than tasty. It’s incredibly tender and juicy. You’ll actually gasp with your first bite. How can it be so good? The Big Easy is an absolute beast when it comes to cooking poultry and this is another great example of just that!

So, if you follow this blog you know that I make a LOT of chicken on my Big Easy, and I do mean a lot. It is always great but this Apple Juice Brined Chicken on the Char-Broil Big Easy is a step beyond great.

Apple Juice Brined Chicken on the Char-Broil Big Easy

Hints of Asian-Inspired Flavors

The soy sauce and garlic add just the right hint of Asian flavors to this apple juice brined chicken on the Char-Broil Big Easy. The brine takes care of everything else, keeping the meat perfect. All in all, I ended up cooking 12 split chicken breasts (in batches) that were marinated in this brine. The chicken is not just good as-is, but it also makes for fantastic chicken salad.

Also give my apple ale beer can chicken a try! And my easy marinated Big Easy chicken is fantastic too!

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

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…
Buy on Amazon

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!

Apple Juice Brined Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Apple Juice Brined Chicken on the Char-Broil Big Easy

Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for, from a hint of Asian flavors to incredible juicy, tender meat.
Course Main
Cuisine American
Keyword Big Easy, brined, Char-Broil, chicken
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 servings
Calories 144kcal
Author Inspired by a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Place the chicken in a large baggie or resealable container.
  • Whisk together the remaining ingredients and add to the chicken. Seal and shake to coat.
  • Refrigerate for 1-3 hours.
  • Fire up your Big Easy. Remove the chicken from the marinade and transfer to the Big Easy basket. Depending on the size of the chicken, you may have to cook them in batches or use a Big Easy bunk bed basket.
  • Cook for 15-20 minutes per pound, or until the chicken reaches 165 F as measured in several places.

Notes

I prefer to use bone-in split chicken breasts for this recipe.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 545mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Smoked BBQ Chicken Sandwiches

I love me some smoked meats! Beef, pork, chicken, you name it! One of my favorites is smoked chicken thighs. For me thighs are the way to go when it comes to smoking chicken. They’re more tender, juicier, and definitely more flavorful than white meat (even if you take the time to brine it). Smoked thighs shred easily, making for the perfect smoked BBQ chicken sandwiches.

Smoked BBQ Chicken Sandwiches

Add Crunch For A Great Contrast

I like to top all of my pulled meat sandwiches with slaw. And specially my Delta slaw. It adds a great crunch and a little vinegary tang to offset the sweetness of the BBQ sauce. If I don’t have any slaw on hand then I go with my second choice: dill pickle slices. I love a little crunch with my smoked BBQ chicken sandwiches!

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If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Smoked BBQ Chicken Sandwiches
Print Pin
5 from 1 vote

Smoked BBQ Chicken Sandwiches

 Smoked thighs shred easily, making for the perfect smoked BBQ chicken sandwiches.
Course Main
Cuisine American
Keyword BBQ, chicken, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 149kcal
Author Mike

Equipment

Ingredients

Instructions

  • Warm the chicken with the BBQ sauce in a medium saucepan.
  • Top bun bottoms with the warmed chicken and the slaw.
  • And bun top and devour.

Notes

I like using a hickory-smoked flavor BBQ sauce in this chicken.

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 224mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor.  Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

Burgers With A Big Twist

There’s nothing I would really change about this recipe for Grilled Open-Faced Beef, Cheese and Gravy sandwiches. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared. You might want to grab a bottle of pre-made turkey gravy instead of making the beef version in the recipe below.

Nothing Fancy Here, Folks

The gravy on these sandwiches isn’t anything fancy or fru-fru. It’s simple and beefy and that’s it. It gets just the right thickness to pour over your sandwiches. You’ll get plenty of everything in each and every bite. No need to worry about those dreaded ‘no gravy’ bites.

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Also try my open-faced turkey sandwiches.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches
Print Pin
4 from 1 vote

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor.
Course Main
Cuisine American
Keyword beef, gravy, sandwich
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 870kcal
Author Inspired by a recipe from the BBQ Pit Boys

Equipment

Ingredients

For the beef gravy

Instructions

  • Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
  • Form the beef into equal-sized patties.
  • Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
  • Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
  • Place a large cast iron pan on your grill over indirect heat.
  • Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
  • Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
  • Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
  • Remove the pan from the grill. Lightly toast the bread slices on the grill.
  • Serve meat over the bread topped with the beef gravy.

For the beef gravy

  • Add a small skillet to the grill over direct heat. Add the butter and melt.
  • Add the beef broth. Bring to a boil.
  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Combine the flour and water in a cup and whisk into the beef broth.
  • Continue stirring until the gravy is thickened. Remove from heat.

Notes

You’ll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you’ve placed it onto the grill.

Nutrition

Calories: 870kcal | Carbohydrates: 20g | Protein: 54g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 3g | Cholesterol: 206mg | Sodium: 975mg | Potassium: 833mg | Fiber: 2g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 438mg | Iron: 7mg

Nutritional values are approximate.

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