Author: Mike

Creamy Dill Broccoli Slaw

This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.

Creamy Dill Broccoli Slaw

Crunchy. And Then Some.

You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my creamy cucumber salad.

Creamy Dill Broccoli Slaw
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Creamy Dill Broccoli Slaw

Loaded with dill and a hint of lime, this slaw has a great summer flavor with plenty of crunch to it.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, creamy, slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 231kcal
Author Based on a recipe from Year on the Grill

Equipment

Ingredients

  • 4 cups broccoli slaw a small bag
  • ¾ cup mayonnaise
  • 1 lime lime zested and juiced
  • 1 tablespoon olive oil
  • ¼ cup dill chopped
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • chile pepper sliced, for garnish (optional)
  • chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish.
  • Add to the slaw.
  • Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving.

Notes

Optionally, serve garnished with sliced pepper and chives.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 72mg | Calcium: 47mg | 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)

Glazed Baked Mini-Donuts

Every few weeks my wife and I like to make something new and fun for her to take into work to share with her co-workers. This time we definitely tried something new for us, making glazed baked mini-donuts. They turned out to be incredibly easy to make. We glazed some with a vanilla glaze and some with a chocolate glaze. Some got covered in sprinkles. Some didn’t. They were great and everyone enjoyed them!

Glazed Baked Mini-Donuts

So Much Fun To Make! And Eat!

We actually ended up make three dozen glazed baked mini-donuts because making three is actually just as easy as making one. Both glazes are simple to make. You can’t mess around once you start glazing the donuts, though. As soon as the glaze is ready start dipping those donuts! If you wait too long the glaze will set up and you’ll get nothing but donut sadness.

I used the 12-cavity mini donut pan made by Wilton.

Wilton Mini Donut Baking Pan, 12-Cavity
Wilton Mini Donut Baking Pan, 12-Cavity

Also try my pineapple donuts.

Glazed Baked Mini-Donuts
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Glazed Baked Mini-Donuts

These glazed baked mini-donuts turned out to be incredibly easy to make. We glazed some with a vanilla glaze and some with a chocolate glaze. 
Course Dessert
Cuisine American
Keyword baked, donuts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 dozen
Calories 1870kcal

Equipment

Ingredients

For the baked mini-donuts

For the vanilla glaze (makes enough for 12 mini-donuts)

For the chocolate glaze (makes enough for 12 mini-donuts)

Instructions

For the baked mini-donuts

  • Preheat oven to 425 F.
  • Spray the donut pan with non-stick spray.
  • In large bowl, whisk the flour, sugar, baking powder, salt and nutmeg.
  • Stir in the buttermilk, egg and butter until just combined. The dough will be slightly sticky and thick.
  • Place a slightly heaping tablespoon of dough into each donut cavity.
  • Spread it out evenly with your finger to fill the circle.
  • Bake 6-7 minutes or until donut tops are spongy.
  • Cool in pan for 3 minutes then transfer to cooling racks.
  • Apply glaze only after donuts have cooled completely.

For the vanilla glaze (makes enough for 12 mini-donuts)

  • Place all ingredients into a small shallow bowl and whisk until smooth.
  • Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.

For the chocolate glaze (makes enough for 12 mini-donuts)

  • Place all ingredients into the top of a double-boiler over low heat with 1″ of water in the bottom pan.
  • Stir and melt completely. The mix should look shiny. If not, add a bit more corn syrup and stir.
  • Dip cooled donut bottoms (the smooth side) into the glaze and transfer to a cooling rack to set.

Notes

Store any leftovers in an airtight container.

Nutrition

Calories: 1870kcal | Carbohydrates: 289g | Protein: 30g | Fat: 67g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1243mg | Potassium: 860mg | Fiber: 10g | Sugar: 182g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 472mg | Iron: 8mg

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)

Kentucky Kernel ‘Fried’ Chicken using the Vortex

I make a habit of checking out the fried chicken coating mixes at the grocery store. Sure, I can make my own, but there are so many great commercial mixes out there that I just can’t pass them up. I prefer to ‘fry’ my chicken on my Weber charcoal grill using a Vortex insert. I get that perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil. Kentucky Kernel’s seasoned flour is a perfect mix of herbs and spices, making for some of the best tasting chicken I’ve ever had. Kentucky Kernel ‘Fried’ Chicken using the Vortex is amazing!

Kentucky Kernel 'Fried' Chicken using the Vortex

Bone-In For The Win

Any cut or cuts of chicken will do, but I think that ‘fried’ chicken on the Vortex is best when you use bone-in, skin-on pieces. For me that’s either split chicken breasts or thighs. No matter what you use, you’ll get very juicy tender meat and crispy skin and that’s what you’re here for. Make sure, though, that you don’t over-batter the chicken. You aren’t frying in oil. More is definitely not better when it comes to the batter. Just enough to coat the chicken is all you’ll need.

A Little Extra Crispy

I like to brush my chicken (very lightly) with just a bit of oil just before I pull it off the grill. It gives the skin that last little special crunch.

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 my copycat of the crazy-good fried chicken from Church’s, also made using the Vortex!

Kentucky Kernel 'Fried' Chicken using the Vortex
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5 from 1 vote

Kentucky Kernel ‘Fried’ Chicken using the Vortex

Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 4kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Kettle grill with the Vortex loaded with charcoal. Don’t start cooking until the coals are all lit and starting to ash over.
  • Rinse the chicken and pat dry.
  • Pour the seasoned flour mixture into a pie pan or shallow bowl.
  • Coat chicken completely in the mixture.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
  • Lightly brush the chicken with a little vegetable oil. Use caution as the grill will be hot.
  • Cover and cook another 5 minutes or until the chicken hits 160 F.
  • Remove and let rest and come to 165 F before serving.

Notes

I prefer chicken thighs for this recipe but you can use your favorite cuts.

Nutrition

Calories: 4kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 4mg | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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

Garlic and Herb 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 garlic and herb marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A hint of garlic, a hint of lemon, and a mix of earthy herbs, this Garlic and Herb marinated chicken on the Char-Broil Big Easy is fantastic!

Garlic and Herb Marinaded Chicken on the Char-Broil Big Easy

Keep An Eye On Your Big Easy

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. Garlic and Herb marinated chicken on the Char-Broil Big Easy is still going to be great.

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

Weber makes all sorts of great flavored Just Add Juice marinades. I’ve also made chicken marinated in their fantastic citrus herb and lemon pepper marinades.

Weber Marinades

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!

Garlic and Herb Marinaded Chicken on the Char-Broil Big Easy
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Garlic and Herb Marinated Chicken on the Char-Broil Big Easy

Delicious chicken ready in no time!
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, marinade
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 264kcal
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: 264kcal | Carbohydrates: 2g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 868mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

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

Crispy Smoked Smashed Potatoes

I have a rule about firing up my Weber Smokey Mountain Smoker: never leave any empty space. The fire’s already going, might as well smoke as much as you can. I had a few corned beefs smoking, which meant I had some room left over, so I threw on a bag of red potatoes to make some crispy smoked smashed potatoes. After a few hours the potatoes were tender, ready for step 2: smashing. Later, when it was time for dinner, I placed the smashed potatoes onto a super hot griddle along with a little oil to crisp them up. Man, were they ever delicious! Crispy on the outside, tender on the inside, with a hint of smoke. A great side dish.

Crispy Smoked Smashed Potatoes

Load ‘Em Up!

I like my crispy smoked smashed potatoes topped like I’d top a baked potato: butter, sour cream, chopped crispy bacon and green onion. My wife, on the other hand, keeps hers simple by squirting them with a good dose of ketchup. No matter what you put on yours, you can’t go wrong. The smoke adds a nice different flavor that you just won’t get from the oven.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my grilled Hasselback potatoes!

Crispy Smoked Smashed Potatoes
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5 from 1 vote

Crispy Smoked Smashed Potatoes

Man, were these absolutely delicious! Crispy on the outside, tender on the inside, with a hint of smoke. A great side dish.
Course Side
Cuisine American
Keyword crispy, potatoes, smoked
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 159kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for smoking at 250 F. Use a lighter fruit food such as peach or apple.
  • Toss the potatoes with a bit of oil. Season well with salt and pepper.
  • Place potatoes on the smoker and smoke until tender, 1-2 hours depending on size.
  • Remove potatoes and let cool slightly.
  • Place potatoes onto a cutting board or solid flat surface. Take a large skillet (cast iron works great for this) and gently push down onto the potatoes, flattening them out.
  • To crisp the potatoes, add a little oil to the skillet you just used and place over high heat (I put the skillet on my grill).
  • Add the potatoes and crisp on one side, 5-10 minutes.
  • Flip and crisp the other side.
  • Serve hot.

Notes

Add your favorite baked potato toppings!

Nutrition

Calories: 159kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg

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

Copycat Applebee’s Classic Patty Melt

My wife requested that I make patty melts for dinner. So, I made patty melts for dinner. But not just my usual patty melts. No, it was time to bring out the big guns – a copycat of Applebee’s Classic Patty Melt. This is what a patty melt should be. Griddled patties, sautéed onions, a delicious sauce and of course, cheese. And thick bread. You have to have thick bread or you’ll end up with sandwich sadness. No one wants to have their patty melt fall apart when they take a bite. Man, how many times have I ordered a sandwich in a restaurant only to have it fall apart after a few bites? That’s when I had to adopt my ‘never put it down’ policy. I don’t need that policy with these!

Copycat Applebees Classic Patty Melt

The Sauce Sets This Sandwich Apart

The sauce for a copycat Applebee’s classic patty melt is best with a clove of roasted garlic mixed in. I roasted an entire head of garlic ahead of time. I squeezed out one clove for this recipe and saved the rest for something else. It really makes this Applebee’s Classic Patty Melt better than the rest, so don’t skip the effort.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also check out my copycats of Steak’n Shakes Frisco Melt and Applebee’s Clubhouse grill.

Copycat Applebee's Classic Patty Melt
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5 from 1 vote

Copycat Applebee’s Classic Patty Melt

This is what a patty melt should be. Griddled patties, sautéed onions, a delicious sauce and of course, cheese. And thick bread. You have to have thick bread or you’ll end up with sandwich sadness.
Course Main
Cuisine American
Keyword burgers, copycat
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 5722kcal

Equipment

Ingredients

Instructions

  • Fire up a grill or heat a skillet over medium-high heat.
  • Season the burger with salt, pepper and garlic powder and cook until done.
  • Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat and add the onion. Season with salt, pepper and garlic powder and sauté until softened.
  • Combine the mayo, garlic and mustard and slather on one side of each slice of bread.
  • Melt remaining 2 tablespoons of butter in a large skillet over medium-high heat.
  • Add the bread slices, mayonnaise mix side up, and swirl around to coat in the butter.
  • Add one slice of Swiss to two of the bread slices, and one slice of cheddar to the other.
  • Assemble sandwich by placing cooked patties on top of the two bread slices with Swiss, add the onions and then the top bread slices.

Notes

If you can’t find thick-cut Italian bread you can substitute Texas toast.

Nutrition

Calories: 5722kcal | Carbohydrates: 488g | Protein: 93g | Fat: 379g | Saturated Fat: 201g | Trans Fat: 3g | Cholesterol: 124mg | Sodium: 3860mg | Potassium: 2245mg | Fiber: 33g | Sugar: 289g | Vitamin A: 1169IU | Vitamin C: 8mg | Calcium: 559mg | Iron: 20mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Pool Room Bologna Burgers

Back in my college years I spent (too much) time at a local pool hall. It was quite the dive and that’s putting it pretty nicely. But I loved it. It was smoky, greasy, and definitely not fru-fru. Beer, pool and a simple menu that fit the atmosphere perfectly. Now, the menu might not have included pool room bologna burgers, but it should have. These are the perfect no-frills sandwiches. Don’t be shy with the Pool Room sauce, either. It’s got a nice kick and it’s messy. Remember my motto: messy is tasty.

Pool Room Bologna Burgers

A Mighty Proper Burger

Make sure you have plenty of Pool Room sauce on hand. Slather up the bologna slices and buns real good. The biggest mistake would be to not achieve proper sauce dripping. It has to run down your chin, all over your hands, and down your arms. That’s why you don’t serve pool room bologna burgers with napkins – you’d need 40 of them. Grab a roll of paper towels instead.

I store my Pool Room sauce in cool squirt bottles. That way I can make awesome sauce designs on my burgers!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my fried BBQ bologna sandwiches. Bologna on a burger or sandwich is a beautiful thing!

Pool Room Bologna Burgers
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5 from 1 vote

Pool Room Bologna Burgers

These are the perfect no-frills sandwiches. Don’t be shy with the Pool Room sauce, either. It’s got a nice kick and it’s messy. Remember my motto: messy is tasty.
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 306kcal
Author Mike

Equipment

Ingredients

  • 2 slices bologna nice and thick!
  • Ross’ Pool Room Hot Bologna sauce
  • 2 hamburger buns
  • 2 slices American cheese
  • 4 slices white onion
  • 4 slices tomato
  • ¼ cup iceberg lettuce leaves or shredded

Instructions

  • Heat a large skillet over medium high heat.
  • Add the bologna slices and sear on both sides.
  • Slather with the sauce and brown on both sides.
  • Toast buns if desired.
  • Slather buns with more sauce.
  • Add the bologna, cheese, onions, tomato and lettuce.

Notes

Serve with paper towels (or napkins, in a pinch).

Nutrition

Calories: 306kcal | Carbohydrates: 29g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 839mg | Potassium: 352mg | Fiber: 2g | Sugar: 7g | Vitamin A: 718IU | Vitamin C: 11mg | Calcium: 331mg | 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)

Blue Cheese Vinaigrette

Wedge and Cobb salads are always my favorites. I can throw either one together in no time at all with a variety of ingredient. Whatever I have on hand. If I’m in a hurry I might grab a simple oil-and-vinegar dressing out of the pantry. But if I have a spare minute or two I like to make my own. Like this blue cheese vinaigrette. Easy to make using ingredients I almost always have on hand. It packs that nice blue cheese twang, along with a little hit of mustard. It was perfect on my simple wedge salad.

Blue Cheese Vinaigrette

Add A Little Smokiness

I like to use smoked pepper and salt when making this blue cheese vinaigrette. It adds a nice unexpected flavor. Subtle but definitely different than ‘normal’ salt and pepper.

I serve my dressings in squeeze bottles or sometimes dipping sauce bowls.

Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)
Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)

Also try my bacon buttermilk dressing or roasted red pepper vinaigrettes on a wedge salad. For something different, make my balsamic smoked honey vinaigrette.

Blue Cheese Vinaigrette
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5 from 1 vote

Blue Cheese Vinaigrette

If I’m in a hurry I might grab a simple oil-and-vinegar dressing out of the pantry, but if I have a spare minute or two I like to make my own. Like this blue cheese vinaigrette. 
Course Dressing
Cuisine American
Keyword homemade salad dressing, vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 192kcal
Author Inspired by a recipe from Kelsey Nixon

Equipment

Ingredients

Instructions

  • Whisk together the cheese, vinegar, and mustard.
  • While still whisking add the olive oil.
  • Season with salt and pepper.

Notes

Stir before serving.

Nutrition

Calories: 192kcal | Carbohydrates: 1g | Protein: 2g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 140mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 46mg | 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)

How to Stir-Fry 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 don’t know when the idea of how to stir-fry on the Char-Broil Big Easy first occurred to me. Probably late at night. Probably around the same time I came up with the idea of cooking bacon in the Big Easy. I wasn’t optimistic when I started, but boy was I ever happy when I tasted the final product.

How to Stir-Fry on the Char-Broil Big Easy

Note: I doubt that using a wok on the Big Easy was something the original designers thought of. Doing so might violate your warranty.

Get a wok…

So obviously you’ll need a wok (otherwise how could you stir-fry on the Char-Broil Big Easy!). A wok big enough so it doesn’t fall into the Big Easy. In my case, I used one with a nice long handle and a good sturdy short handle. No fear of it falling in or sliding off. I took a paper towel and wiped down the inside of the wok with a little vegetable oil as I lit the Big Easy. It took no time at all for the wok to get super-crazy hot.

How to Stir-Fry on the Char-Broil Big Easy

Start simple…

This being my first time trying this I decided to go the simple route. I wanted to prove the concept, and I did that and then some. A few tablespoons of oil into the bottom of the wok along with a head of cut broccoli and two sliced shallots was all I used. I gave it a good stir and let it cook. It was easy and oh what an aroma.

How to Stir-Fry on the Char-Broil Big Easy

In no time at all…

In about 6 minutes or so the broccoli was crisp-tender. I sprinkled a little red pepper flake over the top and served it up. A great side in under 10 minutes!

How to Stir-Fry on the Char-Broil Big Easy

Sizzling hot…

My only concern during my cook was that the Big Easy seemed to get pretty hot. My suspicion is that the wok is trapping most of the heat inside the unit (and hence my disclaimer at the top of this post). That’s great for cooking, but only time will tell if it’s a negative for the lifespan of my Big Easy.

I couldn’t have been happier with my first attempt at stir-fry on the Big Easy. You’ll be seeing me cooking this way a lot more in the future. If you try it, please let us Big Easy fans know your thoughts in the comments below.

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

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

Copycat Church’s Fried Chicken Using the Vortex

I could make (and eat) ‘fried’ chicken using my Vortex BBQ all day long. It has never let me down. It has never been anything but easy. This copycat of Church’s fried chicken using the Vortex was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.

Copycat Church's Fried Chicken Using the Vortex

Easy. And Fantastic.

There are no tricks or special handshakes that you need to know to get fried chicken right using the Vortex. And although a lot of sites say to rotate the lid every 15 minutes while cooking, I’ve not found that it makes a difference. I don’t over-crowd my grill and I make sure I have a super-hot fire. If you’ve found that rotating the lid is a requirement, let me know but so far, I’ve not had anything but success just keeping the lid right where it is. I also do not flip my chicken while it is cooking. Doing so will result in ‘batter loss’, a bad thing. Just keep it right where it is.

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 my insanely-awesome proper pub fried chicken, another fantastic recipe for deliciously crispy tasty chicken cooked using the Vortex. You can also use off-the-shelf fried chicken coating to make spectacular chicken on the Vortex. Check out my Kentucky Kernel chicken too!

Copycat Church's Fried Chicken Using the Vortex
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3.67 from 3 votes

Copycat Church’s Fried Chicken Using the Vortex

This copycat of Church’s fried chicken was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 373kcal
Author Inspired by a recipe from Just A Pinch

Equipment

Ingredients

  • 8 pieces chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

For the wet mixture

  • 2 eggs
  • ¼ cup cold water

For a crispier coating

Instructions

  • Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
  • Combine all of the dry mixture ingredients in a pie plate.
  • In another pie plate, whisk together the eggs and water.
  • Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
  • One more time, dip the chicken into the wet mixture and then the dry mixture.
  • Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Notes

You can use any cuts of chicken that you prefer, but I have found that bone-in, skin-on thighs produce the best results time after time!

Nutrition

Calories: 373kcal | Carbohydrates: 68g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2963mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

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