Author: Mike

Grilled Golden Beets

I’ve roasted good ole purple beets a few times, either in the oven or on a grill or even on a smoker and they came out great. When I came across golden beets, which I’d never had before, I had to grab a few to see how they would hold up on the grill. The grilled golden beets weren’t quite as sweet as their purple cousins, but they are a lot less earthy, which I really enjoyed a lot. I was pleasantly surprised as to how great they were. I’m more of a beet lover than I was before!

Grilled Golden Beets

Keep It Simple

I opted for a very simple cooking method. Just oil, salt and pepper and onto the grill. I didn’t want anything to mask the great flavors of the beets.

I make a fantastic roasted beet salad that has feta and reduced balsamic vinegar, among other things. It’s a big favorite of ours. Next time I find some more golden beets I’ll make that same salad using them instead.

I use a grill basket to cook these beets. It makes life much easier. Clean up is easier. And I don’t have to worry about things falling thru the grill grates!

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Also try my grilled radishes.

Grilled Golden Beets
Print Pin
5 from 1 vote

Grilled Golden Beets

When I came across golden beets, which I’d never had before, I had to grab a few to see how they would hold up on the grill. The grilled golden beets weren’t quite as sweet as their purple cousins, but they are a lot less earthy, which I really enjoyed a lot.
Course Side
Cuisine American
Keyword beets, grilled
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 69kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Place the beets into a bowl and toss gently with the remaining ingredients.
  • Transfer the beets to the grill and cook until tender, 15-20 minutes depending on thickness.
  • Cooked beets can be served warm off the grill or cooled for serving later.

Notes

Thinner-cut beets will take less time to cook.

Nutrition

Calories: 69kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 935mg | Potassium: 495mg | Fiber: 4g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Fried Chicken with Gravy using the Vortex

I’ve had Grandma’s fried chicken with gravy. It was crazy good. Cooked in oil in a cast-iron skillet over a hot gas stove, it was the food of dreams. I’ve now had the pleasure of enjoying that same great crunchy, moist chicken with a delicious gravy, all cooked using my Vortex insert. Fried chicken with gravy using the Vortex is amazingly great chicken, and all without deep-frying.

Fried Chicken with Gravy using the Vortex

This Is Different

Fried chicken with gravy using the Vortex takes a bit more work than just making fried chicken on the grill. The gravy is the special addition, and to make it you need drippings from the chicken. Normally when I ‘fry’ chicken on my charcoal grill the drippings end up disappearing into the bottom of the grill. To make the gravy I had to ‘capture’ some of those drippings using disposable pans positioned underneath the chicken. I found some small aluminum pans at our grocery store that worked just fine, capturing all that dripping goodness.

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Also try my more traditional (but dang good) fried chicken on the Vortex. Nothing beats chicken on a Vortex. Nothing.

Fried Chicken with Gravy using the Vortex
Print Pin
5 from 1 vote

Fried Chicken with Gravy using the Vortex

This right here is amazingly great chicken, and all without deep-frying.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 8 pieces
Calories 227kcal

Equipment

Ingredients

Gravy:

Instructions

For the chicken

  • Put the chicken pieces in a large bowl.
  • Add enough cold water to cover the chicken.
  • Stir in 2 tablespoons of salt.
  • Cover and refrigerate for 4-12 hours.
  • Fire up your Vortex.
  • To make gravy place small disposable aluminum pans under a few of the pieces of chicken.
  • Let the coals get just ashed over.
  • Remove chicken from the brine. Do not rinse.
  • In a pie plate or shallow bowl, combine the flour and salt and pepper to taste. Dredge the chicken pieces in the flour, coating completely.
  • Shake off any excess.
  • Transfer the chicken to the grill around the Vortex. Cover and cook 45 minutes, rotating the lid every 15 minutes. Check for near doneness (160 F for white meat, 170 F for dark meat) in several places before removing.
  • Lightly brush the chicken with oil and cook another 2-3 minutes to crisp the skin and finish cooking the chicken (165 F for white meat, 175 F for dark).
  • Remove to a plate or cooling rack.

For the gravy

  • Carefully remove the disposable pans containing the drippings.
  • Don't spill it onto the Vortex or it will flame up. You'll need 1/4 cup of the drippings.
  • Place drippings into a medium skillet over medium heat.
  • Sprinkle in the flour and whisk until browned, about 1 minute. 
  • Add milk and whisk until thickened, about 5 minutes.
  • Season with salt and pepper to taste.
  • Serve chicken with the gravy and devour.

Notes

I found that bone-on, skin-on chicken thighs make for the best fried chicken but that’s just me! Use your favorite cuts!

Nutrition

Calories: 227kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg

Nutritional values are approximate.

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Brazilian Rotisserie Pineapple

For almost 20 years I wondered why I didn’t get a rotisserie when I bought my first grill. Well, I solved that problem when I bought a Weber Summit S-670, which comes with a rotisserie. I didn’t even have to ponder getting one as it was already there. I never knew how much I needed a rotisserie until I got one. Besides the ‘usual’ stuff like rotisserie chicken, ribs, ham and even wings, I also get to make delicious dishes like this Brazilian rotisserie pineapple. The pineapple is brushed with coconut milk then coated in cinnamon sugar. Onto the grill for a while and then sliced and served with whipped cream, it’s one delicious dessert!

Brazilian Rotisserie Pineapple

You Learn Something New Every Day

One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to. Win!

You don’t need a massive Weber S-670 grill to make this. Any grill, gas or charcoal (Weber makes a rotisserie that works with their charcoal grill too!), with a rotisserie will do just fine. Just remember that you skewer the pineapple from the side and not lengthwise thru the core (which would be pretty hard to do!). And remember to be very careful inserting the skewer. Whatever you do, DO NOT put your hand anywhere near where the point in is headed. Trust me on this. You really, really do not want to be stabbed by the sharp end of a rotisserie spit.

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Also try my rotisserie pineapple bourbon glazed boneless ham.

If you have a Char-Broil Big Easy you can make this great dessert on it, too!

Brazilian Rotisserie Pineapple
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3.67 from 3 votes

Brazilian Rotisserie Pineapple

One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to.
Course Dessert
Cuisine Brazilian
Keyword pineapple, rotisserie
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 314kcal
Author Inspired by Steven Raichlen

Equipment

Ingredients

Instructions

  • Twist off the crown of the pineapple and cut off the ends. Cut down the sides to remove the rind. Then, using a sharp knife, cut spiral cuts up the sides of the pineapple to remove the eyes.
  • Place the sugar, cinnamon, and cloves in a bowl and stir to mix.
  • Fire up your Big Easy. Get that rotisserie ready!
  • Skewer the pineapple crosswise with the rotisserie and NOT thru the length of the core.
  • Brush the pineapple with the coconut milk. Dust heavily with the cinnamon sugar mix.
  • Roast until the pineapple starts to turn golden brown.
  • Remove and let cool 10-15 minutes before slicing.

  • Serve with whipped cream.

Notes

Depending on the size of your pineapple and how heavy handed you are with the spices, you might have enough of the cinnamon sugar mix to make 2 pineapples.

Nutrition

Calories: 314kcal | Carbohydrates: 73g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 6mg | Potassium: 222mg | Fiber: 4g | Sugar: 65g | Vitamin A: 96IU | Vitamin C: 72mg | Calcium: 52mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce. It’s not over-the-top crazy spicy, but it definitely has some kick!

Spicy Bacon Burger

Delicious Burgers With The Perfect Kick

I usually cook my spicy bacon burger on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion. You can also cook the bacon on the griddle, but I usually bake my bacon.

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 Louisiana burgers and my butter burgers. And you have to have my pepper crusted bacon cheeseburgers! They’re all seriously good.

Spicy Bacon Burger
Print Pin
5 from 1 vote

Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. 
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings
Calories 957kcal
Author Based on a burger from Applebee’s

Equipment

Ingredients

For the burger

  • 1 pound ground beef I prefer a 85/15% mix
  • Kosher salt
  • ground black pepper
  • 12 slices bacon
  • 3 sesame seed hamburger buns
  • 3 slices extra sharp cheddar cheese
  • 3 slices habanero jack cheese
  • Green leaf lettuce
  • 6 slices tomato
  • 6 slices red onion

For the sauce

Instructions

For the burger

  • Preheat oven to 380 F.
  • Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
  • Fire up your grill and cook the burgers until the desired doneness is reached.
  • Toast the buns if desired.
  • Top patties with cheese and melt.
  • Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.

For the sauce

  • Whisk together all ingredients until smooth.

Notes

Add a few pinches of red pepper flake to your ground beef before forming the patties for even more kick!

Nutrition

Calories: 957kcal | Carbohydrates: 29g | Protein: 67g | Fat: 63g | Saturated Fat: 26g | Trans Fat: 2g | Cholesterol: 216mg | Sodium: 1808mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 13mg | Calcium: 481mg | Iron: 6mg

Nutritional values are approximate.

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Blue Cheese Dressing

This blue cheese dressing was one of the first recipes I made from Brother Jimmy’s BBQ: More than 100 Recipes (a cookbook I can not longer seem to find online!). I picked it because it just so happened that I was making wings for lunch that day and I needed something (other than bottled Ranch dressing) for dipping. This was it. And this will be it from now on, because this is the easiest, best blue cheese dressing you can make. Not only great for wings, it’s great on salads or for dipping veggies. Anything.

Blue Cheese Dressing

Easy. And Great. With Just The Right Funk.

I prefer Gorgonzola versus say, Roquefort, when a recipe calls for blue cheese. It’s a little milder and doesn’t overpower the dressing.

There are so many great cookbooks, and so little time. Our local library has online checkout of literally thousands of cookbooks. They come right to my PC or Kindle. That’s great and…. sorta not! Easy access to tons and tons of cookbooks means I read them for hours and hours on end. I end up bookmarking recipe after recipe. And then my stomach starts to growl. So then I end up making recipe after recipe. And the spiral continues! Day after day!

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Also try my Buffalo wing dipping sauce.

Blue Cheese Dressing
Print Pin
5 from 1 vote

Blue Cheese Dressing

This is the easiest, best blue cheese dressing you can make. Not only great for wings, it’s great on salads or for dipping veggies. Anything.
Course Dressing
Cuisine American
Keyword blue cheese, homemade salad dressing
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups
Calories 897kcal
Author Inspired by a recipe from Brother Jimmy’s BBQ

Equipment

Ingredients

  • 1 cup mayonnaise not light!
  • ½ cup blue cheese crumbled, or Gorgonzola
  • Pinch sugar
  • ¾ teaspoon lime juice freshly squeezed
  • 1 teaspoon lemon juice freshly squeezed
  • ¼ teaspoon kosher salt
  • 4 teaspoons sour cream

Instructions

  • Whisk together all ingredients. Refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Calories: 897kcal | Carbohydrates: 2g | Protein: 8g | Fat: 95g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1479mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Marinated Asparagus

Whoa. I was not expecting greatness from this grilled marinated asparagus. I was expecting to think “well, they’re vegetables… just try to get through this moment.” But heck no! These are fantastic! The marinade doesn’t drown the asparagus. It enhances that mild earthy flavor. The asparagus have just the right crunch to them. No soggy vegetables here. That’s side dish sadness, there! Quite frankly, this may be the perfect grilled side dish.

Grilled Marinated Asparagus

I’ve Been Doing It Wrong All These Years

All these years I just tossed asparagus onto the grill. A little oil. Salt and pepper. Not bad, but not great either . Well no more. The key to great grilled marinated asparagus is of course the asparagus. Fresh is best. If its a bit past it’s prime it might taste a bit sour. So grab the best you can find and you’ll enjoy the heck out of this dish. We sure did.

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!

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You can also cook this dish on cedar planks on a grill. Just soak the planks for 30 minutes first. Then char them a bit over direct heat. Add the asparagus and grill 3-5 minutes per side. Be careful flipping them, they might like to roll off the plank!

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Also try my grilled Brussels sprouts.

Grilled Marinated Asparagus
Print Pin
5 from 1 vote

Grilled Marinated Asparagus

Whoa. I was not expecting greatness from this grilled marinated asparagus. I was expecting to think “well, they’re vegetables… just try to get through this moment.” But heck no! These are fantastic!
Course Side Dish
Cuisine American
Keyword asparagus, grilled
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 39kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Bring a large pot of lightly salted water to a boil and prepare an ice bath. I fill a large bowl with cold water and add ice. When I'm ready to use the ice bath I put whatever I am shocking (asparagus in this case) into a colander that fits into the bowl. This allows for the cold water to stop the cooking process. I can then lift the colander up and drain the vegetables.
  • Add the asparagus to the boiling water and boil for 3-4 minutes.
  • Immediately drain and transfer to the ice bath until cooled.
  • Drain well then dry on paper towels.
  • Combine the vinegar, orange juice, oil, soy sauce and pepper in a shallow baking dish with a whisk.
  • Add asparagus, toss to coat, and marinate for 30 minutes.
  • Grill asparagus for 3-5 minutes on each side or until done. I prefer to use a grill basket since it keeps the asparagus from falling thru the grates.
  • Serve immediately.

Notes

You may want to season the asparagus with salt and pepper after removing from the grill.

Nutrition

Calories: 39kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 265mg | Fiber: 3g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 3mg

Nutritional values are approximate.

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Caribbean Jerk Marinated 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.

Weber has a line of marinade mixes that you add juice to that are really, really good. And they’re perfect for flavoring chicken before cooking it on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Caribbean Jerk marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of allspice, cinnamon, cloves and other spices, this marinade has a nice light Jerk flavor to it. Caribbean jerk marinated chicken on the Char-Broil Big Easy isn’t as spicy as if you’d sauced the chicken with a Jerk sauce. But the flavor is there.

Caribbean Jerk Marinated Chicken on the Char-Broil Big Easy

Keep An Eye On It

Since the Big Easy cooks at a high temperature you do have to watch that your chicken doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference. Caribbean Jerk Marinated Chicken on the Char-Broil Big Easy is great no matter what!

Weber makes all sorts of great flavored Just Add Juice marinades. Collect them all! Looking for a great dessert to go with your chicken?

Weber Marinades

Make some Brazilian pineapple on the 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!

Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Caribbean Jerk Marinated Chicken on the Char-Broil Big Easy

Caribbean jerk marinated chicken on the Char-Broil Big Easy isn’t as spicy as if you’d sauced the chicken with a Jerk sauce. But the flavor is there.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, marinated
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 Servings
Calories 286kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

I prefer to rinse the marinade off the outside of the chicken since it will tend to burn. The meat has already absorbed the flavors of the marinade.

Nutrition

Calories: 286kcal | Carbohydrates: 6g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 263mg | Potassium: 960mg | Fiber: 1g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 34mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Tomato Pimento Cheese Polenta

Smoked tomato pimento cheese polenta. I think I’ve whispered those words 20 days since I made this dish, smiling and remembering. Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. And polenta, my favorite thing no matter what it is mixed with. This makes a big huge batch of polenta, but you’ll find you won’t have any trouble making it disappear. This is a fantastic recipe, one we’ll be making time and time again.

Smoked Tomato Pimento Cheese Polenta

Creamy Deliciousness

I like my polenta very creamy and a little on the thin side. As opposed to thick and dense. You can cook your smoked tomato pimento cheese polenta a little longer than I did if you want yours thicker. If you get it too thick, stir in a bit more cream to thin it. When reheating polenta I stir in a bit more cream to get it back to it’s original wonderfully creamy state.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites.

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Also try my smoked grits and my hot Italian sausage with fresh corn polenta.

Smoked Tomato Pimento Cheese Polenta
Print Pin
5 from 1 vote

Smoked Tomato Pimento Cheese Polenta

Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. 
Course Side
Cuisine American
Keyword pimento cheese, polenta
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12 servings
Calories 536kcal
Author Inspired by a recipe from Hasty-Bake

Equipment

Ingredients

Instructions

  • Fire up your smoker for 250 F. Use a light fruit wood such as apple or peach.
  • Use a knife to cut a small slit in the bottom of each tomato and place on the smoker, step side down.
  • Smoke for 1 hour or until tender. Remove and let cool.
  • Rough chop the tomatoes, removing any hard pieces or stems, and place into a blender or food processor and puree.
  • Add to a large pot over medium high heat.
  • Stir in the broth and bring to a boil.
  • Stir in the polenta. Reduce heat to a simmer and keep stirring until the liquid has boiled away.
  • Stir in the cream and pimento cheese.
  • Keep stirring until the cheese has melted.
  • Season with salt and pepper and let simmer until the polenta reaches the desired thickness.

Notes

Put the broth in a pot on the smoker while smoking the tomatoes for more great smoky flavor.

Nutrition

Calories: 536kcal | Carbohydrates: 48g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 860mg | Potassium: 396mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1716IU | Vitamin C: 13mg | Calcium: 253mg | Iron: 1mg

Nutritional values are approximate.

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Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn’t take many ingredients to make absolutely delicious chicken. A wonderful combination of cheese, butter, and garlic. I’m a huge fan of garlic, so I loaded it on like I like it: thick.

Why drumsticks? Well, first I love them. Second, they’re easy to eat. They have built-in handles. How many foods have that? They’re designed for eatin’! And last, heck…. they’re cheap. Or cheaper than most chicken pieces at least.

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.

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

Drumsticks. Or Whatever.

I used drumsticks because that’s what I happened to have on hand (hey, they were on sale!) but any cuts will do. If you use split chicken breasts or even whole chickens make sure that you get the ingredients on all sides: top, sides, underneath, you name it.

Beware of Heat

The last step of cooking these garlic Parmesan drumsticks (right before devouring them) is to brush them with a mix of melted butter, garlic, Parmesan and parsley. I use a very long nylon brush for this so that I don’t burn myself. I remove the basket from the Big Easy and place it on a large baking sheet pan. That way any butter that drips down doesn’t get onto my patio. Although the nightly visitors (raccoons and possums) would thank me for that, it’s a bit messy. The pan takes care of that for me.

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Also try my Kick’N chicken legs 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!

Garlic Parmesan Drumsticks on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn't take many ingredients to make absolutely delicious chicken.

Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, garlic Parmesan
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 legs
Calories 183kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Spray the drumsticks with non-stick spray.
  • Combine the salt, pepper and granulated garlic and rub over all sides of the chicken pieces. I like my chicken pretty garlicky, so I used more of it than salt and pepper. Just make whatever ratio you want.
  • Transfer chicken to the Big Easy basket.
  • Place into the Big Easy and cook until done. My legs took approximately 40 minutes to reach 165 F.
  • Combine the butter, fresh garlic, Parmesan and parsley.
  • Lift up the Big Easy basket and, using a long brush, brush with the butter mixture.
  • Return the basket to the Big Easy and cook another 5 or so minutes or until the chicken turns golden brown.
  • Remove and let rest 5 minutes before serving.

Notes

This recipe is also great made using chicken breasts or thighs. Bone-in cuts always produce the tastiest, juiciest results.

Nutrition

Calories: 183kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 683mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

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  • Perfect for cooking two chickens at once
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Smoked Sausage with Sriracha Mustard Sauce

I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.

Smoked Sausage with Sriracha Mustard Sauce

Mix It Up A Bit

I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. My wife’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day. The spicier the better and andouille always packs that nice little kick that I really enjoy.

The Sauce Is Great

The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor. I think you could definitely use this same sauce for dipping chicken nuggets or chicken tenders. It’s different than those usual dipping sauces that are, frankly, boring!

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Also try making my delicious beef summer sausage.

Smoked Sausage with Sriracha Mustard Sauce
Print Pin
5 from 1 vote

Smoked Sausage with Sriracha Mustard Sauce

Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Course Appetizer
Cuisine American
Keyword mustard, sausage, smoked
Cook Time 2 hours
Total Time 2 hours
Servings 4
Calories 563kcal
Author Mike

Equipment

Ingredients

  • 4 sausages kielbasa, etc
  • Sriracha mustard sauce from below

For the Sriracha mustard sauce

Instructions

  • Fire up your smoker for cooking at 225-250 F.
  • Add your favorite wood (I used cherry).
  • Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
  • Remove from smoker and cover in foil until ready to use.
  • Serve with Sriracha mustard sauce, for dipping.

For the Sriracha mustard sauce

  • Whisk together all ingredients.

Notes

Use a combination of sausages for a better experience.

Nutrition

Calories: 563kcal | Carbohydrates: 2g | Protein: 14g | Fat: 55g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1610mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 2mg

Nutritional values are approximate.

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