Author: Mike

Buffalo Chicken Subs

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.

Buffalo Chicken Subs

Easy. And Delicious.

Nothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich. For more Buffalo flavor, if that’s what I’m craving that day, I can sprinkle extra sauce on top of my Buffalo chicken subs before serving.

Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.

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I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.

Buffalo Chicken Subs
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4 from 1 vote

Buffalo Chicken Subs

Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.
Course Main
Cuisine American
Keyword Buffalo, chicken, sandwich, submarine
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 275kcal
Author Mike

Equipment

Ingredients

  • 2 sub rolls or use a loaf of French bread, halved, warmed if desired
  • ½ cup Buffalo chicken shredded, warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • ½ cup coleslaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Combine the chicken with the blue cheese and divide between the bread.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.

Notes

Depending on the size of your loaves you may want to increase the amount of ingredients below.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 2397mg | Potassium: 57mg | Fiber: 2g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 11mg

Nutritional values are approximate.

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Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.

Bacon Cheese-Stuffed Peppers

Add A Bit Of Heat, If You Want

For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do). And for me, spicier is better!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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This recipe was inspired by a recipe from the BBQ Pit Boys.

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers
Print Pin
4 from 1 vote

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. 
Course Side
Cuisine American
Keyword peppers, stuffed
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 336kcal

Equipment

Ingredients

  • ½ pound bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • beer
  • ¼ cup white onion chopped
  • ¼ cup Monterey jack cheese more or less, shredded
  • ¼ cup Mozzarella cheese more or less, shredded

Instructions

  • Preheat oven to 375 F.
  • Line a baking sheet with foil and add the bacon.
  • Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
  • Cut peppers in half vertically. Remove any seeds.
  • Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
  • Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
  • Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Notes

User pepper jack cheese instead for a little kick!

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1986IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot. This is the kind of dish that changes my mind about side dishes not being just as important as the main dish.

Grilled Potatoes with Mustard-Garlic Dressing

Good Mustard Makes For Great Potatoes

A good quality mustard is what really makes these potatoes special. My wife and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes with mustard-garlic dressing. The light peppery flavor brought a nice little bite.

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Also try my grilled potatoes with chive sauce, grilled baby potatoes and my yummy grilled Ranch potatoes. And my easy grilled Creole potatoes are always a hit!

Grilled Potatoes with Mustard-Garlic Dressing
Print Pin
5 from 1 vote

Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 212kcal
Author Based on a recipe from Bobby Flay

Equipment

Ingredients

Instructions

  • Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer.
  • Drain and let cool slightly.
  • Whisk together the vinegar, mustard and garlic.
  • While still whisking, add the oil until emulsified.
  • Season with salt and pepper.
  • Fire up your grill for medium-high cooking.
  • Toss the potatoes with a little oil.
  • Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  • Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  • Transfer potatoes to a large bowl and drizzle with the dressing.
  • Toss to coat.
  • Serve garnished with the chopped parsley.

Notes

I like to season my potatoes with salt and pepper just before serving.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 498mg | Fiber: 3g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

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Creamy Pimento Cheese Soup

If no one had been looking, I would’ve just put down my spoon and picked up my bowl of creamy pimento cheese soup and poured it right into my mouth. I know, not a pretty image but a spoon was just slowing me down. I could not get over how much I loved how creamy, rich and cheesy this soup was. It was like a tasty velvety bowl of happiness. For just a little contrast I added a small handful of homemade copycat Ruby Tuesday croutons, my favorites.

Creamy Pimento Cheese Soup

Make Extra Because It’s Extra Good

Creamy pimento cheese soup is absolutely perfect warmed up on a cold winter day, but also just as good on a hot day served at room temperature or thereabouts. Next time I’ll definitely double the recipe because the soup disappeared so fast. All I was soon left with was a memory. I’d rather have had another bowl!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my cheddar cheese soup and my delicious mac and cheese soup.

Creamy Pimento Cheese Soup
Print Pin
5 from 1 vote

Creamy Pimento Cheese Soup

If no one had been looking, I would’ve just put down my spoon and picked up my bowl of creamy pimento cheese soup and poured it right into my mouth.
Course Main
Cuisine American
Keyword pimento cheese, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 323kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Melt the butter in a medium saucepan over medium heat.
  • Add the onion and pimentos and saute for 5 minutes.
  • Whisk in the flour.
  • Whisk in the stock and cream. Bring to a simmer and reduce to a simmer and simmer, stirring often, until thickened.
  • Remove from heat and stir in the cheese until melted.
  • Add green onions and salt and pepper to taste.
  • Serve garnished with green onions and croutons.

Notes

For a little kick, substitute pepper jack cheese for some (but not all) of the cheddar.

Nutrition

Calories: 323kcal | Carbohydrates: 7g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 176mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg

Nutritional values are approximate.

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Baked Spaghetti and Meatballs

I smoked a big (and I do mean big) batch of meatballs the other day. I knew exactly what dish I was going to use them in first: baked spaghetti and meatballs. The idea just appealed to me. Easy, tasty, and pretty to boot. And like the big batch of meatballs, I knew I’d end up with a big batch of spaghetti, making for an easy week of meals. Score! You can use any meatballs you want. Frozen. Your mom’s favorite recipe. Anything.

Baked Spaghetti and Meatballs

Add More Stuff

I actually ended up doubling the sauce for this baked spaghetti and meatballs. I like my pasta saucy. And spicy, so I also added a healthy amount of red pepper flake. You could add other favorite ingredients as well. Mushrooms and bell peppers would be great.

I love making this dish in a cast iron skillet, even though I could really use a deep baking dish. I just like the extra ‘crust’ hot cast iron gives me.

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If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.

Also try my slow cooker spaghetti and meatballs.

Baked Spaghetti and Meatballs
Print Pin
5 from 1 vote

Baked Spaghetti and Meatballs

If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.
Course Main
Cuisine American
Keyword baked, meatballs, spaghetti
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 467kcal
Author Based on a recipe from Joy In Every Season

Equipment

Ingredients

Instructions

  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the onion and saute for 4 minutes.
  • Add the garlic and saute for another minute.
  • Add the meatballs, marinara sauce, Italian seasoning and red pepper flake, if using.
  • Cover and reduce heat to medium low and simmer for 30 minutes.
  • Meanwhile, preheat your oven to 350 F and cook the spaghetti per package instructions. Reserve 1/2 cup of the pasta cooking liquid.
  • Remove the meatballs from the skillet using a slotted spoon.
  • Add the cooked spaghetti and the 1/2 cup of cooking liquid. Stir until the pasta is coated with sauce.
  • Add the meatballs back to the skillet.
  • Add the cheeses and place in the oven. Bake for 20-30 minutes or until the sauce is hot and bubbly and the cheese is melted.

Notes

Just as great leftover, too.

Nutrition

Calories: 467kcal | Carbohydrates: 51g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1023mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.

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Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.

Creole-Style Bean Soup

Shrimp Now Or Shrimp Later

I don’t add the shrimp to the entire pot of Creole-style bean soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup
Print Pin
5 from 1 vote

Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. 
Course Main
Cuisine American
Keyword beans, Creole, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 202kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Notes

Great made with andouille too!

Nutrition

Calories: 202kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 961mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg

Nutritional values are approximate.

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Chick-fil-A Sauce (Copycat Recipe)

I was busy. Way too busy to even think about making a lunch that took more than 5 minutes of my time. Desperate times call for desperate measures, so I heated up some pre-made chicken nuggets. Don’t judge me, I had to do it. Plus, truth be told, I like them. I can’t help it. But I wasn’t just going to dip them in ketchup or mustard. No, I took an extra 30 seconds and whisked up a copycat recipe of the Chick-fil-A dipping sauce and tossed it into the fridge so that the flavors got happy while the chicken was heating.

Chick-fil-A Sauce (Copycat Recipe)

Make It Spicy

For a nice twist on this copycat recipe Chick-fil-A sauce swap out a spicy BBQ sauce for the smoky hickory BBQ sauce. Or just add a few splashes of hot sauce to the recipe below. Just because it’s a copycat doesn’t mean you can’t change it up a bit to suit your tastes.

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Love chicken fingers like I do? Try my copycat KFC Twisters.

Copycat Chick-fil-A Sauce
Print Pin
5 from 1 vote

Chick-fil-A Sauce (Copycat Recipe)

For a nice twist on this Chick-fil-A sauce swap out a spicy BBQ sauce for the smoky hickory BBQ sauce.
Course Sauce
Cuisine American
Keyword chicken, copycat, sauce
Prep Time 1 hour
Total Time 1 hour
Servings 1
Calories 927kcal

Equipment

Ingredients

Instructions

  • Whisk all ingredients together until smooth.
  • Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or just slathering on burgers!

Notes

Stir well before serving.

Nutrition

Calories: 927kcal | Carbohydrates: 43g | Protein: 2g | Fat: 84g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1006mg | Potassium: 104mg | Fiber: 1g | Sugar: 43g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Cheddar Pretzel Bites

The reason I made such a big batch of these cheddar pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. I was being selfish, but for a good reason. I love them. Crunchy, a bit buttery, and definitely cheesy.

Cheddar Pretzel Bites

Wonderful Snacks That Don’t Last

You don’t have to use pretzels to make these cheddar bites. If you prefer, any cracker will do, especially oyster crackers or saltines. Just don’t substitute something that is strongly flavored and might not go well with the cheddar. That would make for a bowl of sadness.

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Also check out my balsamic, pizza,and spicy garlic ranch, and Buffalo Ranch pretzel bites! They are all out of this world good too!

Cheddar Pretzel Bites
Print Pin
5 from 1 vote

Cheddar Pretzel Bites

The reason I made such a big batch of these cheddar pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. 
Course Snack
Cuisine American
Keyword cheddar, pretzel bites
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 pound
Calories 1203kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat your oven to 200 F.
  • Place pretzel bites in large bowl.
  • In a small bowl whisk together the oil and cheddar seasoning.
  • Pour the oil mixture over the pretzels and toss to coat well.
  • Pour pretzels bites out onto a large baking sheet and spread out evenly.
  • Bake for 1 hour, tossing every 20 minutes.
  • Let cool slightly before serving.

Notes

You can also use pretzel sticks!

Nutrition

Calories: 1203kcal | Carbohydrates: 231g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 4382mg | Fiber: 6g | Sugar: 34g | Vitamin A: 308IU | Calcium: 123mg

Nutritional values are approximate.

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Smoked Crumbled Breakfast Sausage

I often find myself needing cooked sausage. For biscuits and gravy, usually. For breakfast cups, on occasion. And in dips, for sure. Now usually, I just fry it up in a skillet, but since my smoker was still going strong after making some ribs, I decided to smoke the sausage instead. I crumbled it into a disposable pan and smoked it just long enough to get a slight smokiness to it and for the meat to get fully done.

Smoked Crumbled Breakfast Sausage

Great Anytime You Need Sausage

Because I usually need my sausage in smaller pieces, I ran the final product thru my chopper for just a second. I actually smoked a few pans of breakfast sausage, some hot, some mild, and some crumbled bulk Italian sausage too. Smoked Italian sausage is fantastic on pizza, especially when paired with smoked mozzarella! I also love using my quick fix homemade breakfast sausage.

Draining Advice

You may want to drain the sausage as it cooks, but do so OUTSIDE of the smoker. Do not drain the fat directly onto the coals and you might risk a fire, and not good fire either. You can ladle it out too.

I used maple for this sausage, but nut or fruit woods are great too. You don’t want to overwhelm the sausage with smoke in my opinion.

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Breakfast on the grill is great. Also try my grilled sweet BBQ bacon.

Smoked Crumbled Breakfast Sausage
Print Pin
5 from 1 vote

Smoked Crumbled Breakfast Sausage

I crumbled breakfast sausage into a disposable pan and smoked it just long enough to get a slight smokiness to it and for the meat to get fully done.
Course Side
Cuisine American
Keyword breakfast, sausage, smoked
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 345kcal
Author Mike

Equipment

Ingredients

  • 2 pounds breakfast sausage bulk, not the links

Instructions

  • Light up your smoker for 250 F.
  • I used maple wood for smoking, adding a few more chunks than I normally do so that I get more smoke flavor.
  • Crumble the sausage into a disposable pan and place onto the smoker.
  • Smoke for 1 hour – 1 hour 15 minutes, or until the sausage reaches 150 F. Drain off any fat 30 minutes into the cooking, and at the end. Do not drain onto hot coals as a serious flare-up may occur.
  • Chop the sausage and use as you would in any recipe that calls for bulk sausage.

Notes

Finished sausage can be stored in the fridge for later use.

Nutrition

Calories: 345kcal | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Spicy BBQ Fried Chicken using the Vortex

My goodness do I ever love cooking ‘fried’ chicken on my charcoal grill using the Vortex. In about an hour I end up with juicy chicken with a crispy coating, just like the real stuff. I find myself making it often, and this spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.

Spicy BBQ Fried Chicken using the Vortex

Don’t Add Sauce Too Early

The Vortex produces very high temperatures, so do not put the BBQ sauce on too early or it will char and even burn. Plus, you want the skin on the spicy BBQ fried chicken using the Vortex to crisp up good first. So wait until near the end to sauce them up!

I usually use split chicken breasts on the Vortex (unless I’m making chicken wings, which I do at least twice a week). Or, I often use skin-on bone-in thighs. Bone-in cuts stay juicier. You do not have to keep the skin on to still get a crunchy crust, though. The batter provides enough crunch without it.

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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 my crazy-good spicy buttermilk fried chicken and my dip-fried chicken, both made using the Vortex.

Spicy BBQ Fried Chicken using the Vortex
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5 from 1 vote

Spicy BBQ Fried Chicken using the Vortex

This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 185kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  • In a pie pan, beat the eggs with the water.
  • In another pie pan, combine the flour, salt, pepper and garlic powder.
  • Working in batches, dip the chicken in the egg mixture and coat well.
  • Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  • Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  • Cover the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Before removing the chicken, lightly brush with BBQ sauce and let cook for another 5 minutes.
  • Serve drizzled with the salad dressing if desired.

Notes

I prefer to use bone-in, skin-on thighs when making fried chicken on the Vortex.

Nutrition

Calories: 185kcal | Carbohydrates: 31g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 808mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

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