Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once. We used to cook them in the oven, but now with the Big Easy (and the Wingin’ator 3000 modification) I can cook a huge batch all at once in less than 30 minutes, without any cleanup other than putting the cook basket into the dishwasher. You can’t get any easier than that!

Italian Meatballs on the Char-Broil Big Easy

Get A Bunk Bed Basket… Now!

If you don’t have a Wingin’ator 3000 you can get a bunk bed basket for the Big Easy. You won’t be able to cook quite as many Italian meatballs at once, but they’ll turn out fantastic nonetheless.

Italian Meatballs on the Char-Broil Big Easy 1

Done. Perfectly.

The meatballs are done when they hit 165 F. If you’ve loaded up your Big Easy with a lot of meatballs at once, check a few meatballs for doneness before deciding that they are all done.

Italian Meatballs on the Char-Broil Big Easy 2

These meatballs are great on rolls with your favorite sauce, or over pasta. I like to make a huge batch and freeze them. They’re great to always have on hand.

Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once

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!

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.

Italian Meatballs on the Char-Broil Big Easy
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5 from 1 vote

Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once.
Course Main
Cuisine Italian
Keyword meatballs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 0.2kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Spray the basket(s) (and Wingin’ator 3000 if you’re using one) with no-stick spray.
  • Add the meatballs, but do not crowd them. I was able to fit 28 meatballs on the Wingin’ator 3000 without any problem, and could’ve easily fit a few more. Without the Wingin’ator 3000 you’ll be able to fit at least 10 meatballs at once (with the bunk basket).
  • Cook in the Big Easy for 25-30 minutes or until the internal temperature on several of the balls measures 165 F.

Notes

When cooking on multiple levels, the Big Easy might get some meatballs done before others.

Nutrition

Calories: 0.2kcal | Carbohydrates: 0.003g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.004g | Cholesterol: 0.1mg | Sodium: 0.4mg | Sugar: 0.001g | Calcium: 0.1mg | Iron: 0.002mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once

Fire-Eater Roasted Split Chicken Breasts 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.

After enjoying (ok, devouring) a batch of fire-eater chicken wings the other day, I just had to find another use for Steven Raichlen’s fantastic fire-eater rub. The rub has a tremendous kick and flavor thanks to celery seed and a few other things. So, I decided I’d fire up my Char-Broil Big Easy and roast some split chicken breasts. Chicken and turkey are the reason I bought my Big Easy – it’s beyond easy, and always produces tender, juicy, flavorful meats.

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

The Process

I removed the skin from two family packs of bone-in split chicken breasts, gave them a little rub down, and two hours later put them into the Big Easy (I used a Bunk Bed Basket, which essentially doubles how many chicken breasts I can cook at once). Total weight was around 10 pounds, so at 10 minutes/pound, the chicken was all done in about 2 hours. And boy did it smell and look fantastic.

The Win

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. I shredded some for tortilla soup, and cubed some more for an outstanding Fire-Eater Mac-and-Cheese.

Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once

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…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…

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!

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy
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5 from 1 vote

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, spicy
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 8
Calories 258kcal
Author Mike

Ingredients

Instructions

  • Sprinkle rub mixture over chicken. Place in a resealable container and shake to coat.
  • Refrigerate for up to 2 hours.
  • Fire up your Char-Broil Big Easy.
  • Spray the basket with non-stick spray.
  • Place 4 chicken breasts in the bottom of the basket (I stood mine up on end to fit without over-crowding them).
  • Add the bunk bed basket (spray it with non-stick spray first) and add the remaining chicken breasts.
  • Cook until done, about 10 minutes/pound. Check for doneness in multiple places to be safe.
  • Let rest 10 minutes before serving/slicing.

Notes

You can substitute your favorite cuts of chicken.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once

Grilled Chicken Fajita Sandwiches

Boneless, skinless chicken breasts were on sale the other day so I backed up the truck and bought a few family packs. I decided to make some grilled chicken fajita sandwiches. I often make chicken sandwiches, but I like to butterfly the breasts first so they aren’t so thick. You get more flavor that way, you get more out of your chicken, and the texture is better I think. I don’t like biting through a 1″ thick piece of chicken breast. But that’s just me!

Grilled Chicken Fajita Sandwich

The Sauce Takes It Over The Top

For these grilled chicken fajita sandwiches I first marinated the chicken for 2 hours then tossed it into the grill. Meanwhile, I made a simple (but fantastic) roasted poblano cream sauce for topping the sandwiches. The sauce itself is amazing (and perfect as a dip, or in baked potatoes) and it compliments the smoky grilled chicken flavor perfectly.

Also try my delicious grilled Italian chicken sandiwches.

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My roasted chicken sandwich with roasted green pepper mayonnaise is great too!

Grilled Chicken Fajita Sandwich
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4 from 1 vote

Grilled Chicken Fajita Sandwiches

Boneless, skinless chicken breasts were on sale the other day so I backed up the truck and bought a few family packs. I decided to make some grilled chicken fajita sandwiches. 
Course Main
Cuisine American
Keyword chicken, grilled, sandwich, southwestern
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4
Calories 394kcal
Author Mike

Ingredients

For the marinade

For the sandwiches

Instructions

  • Combine all of the marinade ingredients and pour into a resealable baggie or container.
  • Add the chicken, seal, and shake gently to coat.
  • Place in fridge for up to 2 hours, turning often.
  • Fire up the grill for direct and indirect cooking.
  • Shake off any excess chicken marinade and place over direct heat on the drill.
  • Grill for 3-4 minutes then turn 90 degrees and cook another 3-4 minutes.
  • Flip and cook 3-4 minutes then remove to indirect heat and cook until the chicken is done.
  • Toast buns as desired.
  • Assemble sandwiches by topping buns with chicken and a good amount of the cream sauce.

Notes

The marinated, grilled chicken is also great sliced and served on a bed of greens for a delicious chicken salad.

Nutrition

Calories: 394kcal | Carbohydrates: 24g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1292mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 3mg

Nutritional values are approximate.

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High-Heat Smoked Pork Butt

I’m a low-and-slow smoking kind of guy. Well, usually. Sometimes, I don’t have 12-14 hours to get a cook done. I gotta roll. This high-heat smoked pork butt approach that cuts the time to 5-6 hours and still produces tasty, tender pulled pork . Although its not quite as good as the low-and-slow approach as the fat doesn’t have as much time to truly render. It is still a fantastic technique.

This approach also calls for an injection, which I don’t usually do when I cook low-and-slow. It’s easy, helps tenderize the meat, and adds a nice flavor. I used my stainless steel injector. It totally rocks. It’s heavy-duty enough to handle serious injecting. I wouldn’t get any other kind. Admittedly, I had a El Cheapo Plastico injector before and it lasted three or four uses. The Bayou Classic Injector is the real deal.

I smoked this butt on my Weber Smokey Mountain smoker for about 6 hours total.

High-Heat Smoked Pulled Pork

Great Pulled Pork Sandwiches… And More

I ended up with plenty of pulled pork (using my bear claws) from an 8 pound butt. This high-heat smoked pork butt does not disappoint. We had it on sliders the first night, some topped with slaw and others topped with red onions. All sauced with Weber Original BBQ sauce. I also made pulled pork stromboli and nachos, among other yummy things!

Ofargo Stainless Steel Meat Injector Syringe Kit…
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If you have more time, try my low-and-slow smoked pork butt.

High-Heat Smoked Pulled Pork
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High-Heat Smoked Pork Butt

This high-heat smoked approach cuts cook time to 5-6 hours and still produces tasty, tender pulled pork.
Course Main
Cuisine American
Keyword pulled pork, smoked
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 3 pounds
Calories 1364kcal

Ingredients

For Chris Lilly’s Championship Injection

For the butt

Instructions

  • Combine all of the injection ingredients and whisk until the sugar and salt have dissolved.
  • Inject marinade into pork butt every inch or so. Don’t worry if some squirts out. It will. Just get the needle down deep into the meat and inject away.
  • Pat outside of butt dry with a paper towel. You don’t have to go crazy, just get the worst of the leaking marinade off.
  • Cover the butt in the rub. Don’t be shy.
  • Place onto a smoker that is cooking at 325 F – 350 F. Use a light smoking wood, such as hickory or apple. If you are using a Weber Smokey Mountain smoker do NOT add water to the water pan or you’ll never reach the temperatures you need. Just foil the water pan to make cleanup easier.
  • Smoke until the internal temperature reaches 165 F.
  • Wrap the butt tightly in foil and continue smoking until the internal temperature reaches 195 F for 30 minutes.
  • Remove the butt and let rest 30 minutes (still foiled) before pulling. Add any juices that have accumulated in the foil to the pulled pork. You don’t want to waste any of that great flavor.

Notes

Since you’re cooking over high heat, try to stay away from a rub that contains a lot of sugar.

Nutrition

Calories: 1364kcal | Carbohydrates: 43g | Protein: 170g | Fat: 52g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 544mg | Sodium: 10137mg | Potassium: 3231mg | Fiber: 1g | Sugar: 40g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 12mg

Nutritional values are approximate.

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Nacho Hot Dogs

My addiction to hot dogs is not a secret. I’ve made them hundreds (it seems) of different ways, from traditional to definitely-not-traditional. A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. They’re really great. I really like the contrast between the beefy dog flavor and the coolness of the guacamole and sour cream, along with the crunchiness of the chips.

These hot dogs have some of my favorite toppings on them (you can add whatever, of course).

Nacho Hot Dogs

Embellish As You Like

I recommend making a thin slice down the dogs before cooking them. Not all the way through, but about 1/4″. The slice will open up as the dogs cook. This gives the toppings a place to go. That way they don’t just roll off the dogs!

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I could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it. Also try my other variation on nacho hot dogs. Same concept, different toppings.

Nacho Hot Dogs
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4 from 1 vote

Nacho Hot Dogs

A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 401kcal
Author Mike

Ingredients

  • 4 hot dogs
  • 4 hot dog buns warmed if desired
  • handful tortilla chips crumbled
  • 1 cup salsa
  • ½ cup Mexican shredded cheese
  • ½ cup guacamole
  • ½ cup Mexican crema or sour cream
  • cilantro chopped (for garnish)

Instructions

  • Grill (or cook) your dogs as desired.
  • Place dogs in buns.
  • Top with remaining ingredients plus anything else you can find.
  • Enjoy!

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 401kcal | Carbohydrates: 39g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 1200mg | Potassium: 468mg | Fiber: 4g | Sugar: 7g | Vitamin A: 583IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Kielbasa Dinner Packets

Usually, a quick grilled dinner at our house consists of some burgers or dogs, with a side and a salad. But sometimes, I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill (I used my Weber grill) over medium heat until the vegetables are tender. Adding rosemary really takes this from a rather mundane dish to something a little more special.

Grilled Kielbasa Dinner Packets

Dinner In A Packet

These grilled kielbasa dinner packets make for a great meal. You can change it up if you desired. I like substituting poblano for the bell pepper. It adds a slightly different pepper flavor. Of course any kind of pre-cooked or smoked sausage will do. You can even use sliced hot dogs and make this a packet the kids will love. Actually, I’d like that too so I’m going to try it next!

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  • Includes spatula, fork, and locking tongs
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If you’re looking to cook up a great breakfast in a packet try my lumberjack breakfast packets.

Grilled Kielbasa Dinner Packets
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4 from 1 vote

Grilled Kielbasa Dinner Packets

I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill over medium heat until the vegetables are tender. 
Course Main
Cuisine American
Keyword grilled, packets
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 542kcal
Author Mike

Equipment

Ingredients

  • 1 pound kielbasa cut into 1/2″ – 1″ thick slices
  • 4 medium red potatoes chopped into 1″ pieces
  • 1 medium yellow onion sliced
  • 1 large green bell pepper chopped (optional)
  • 1 tablespoon olive oil
  • kosher salt
  • ground black pepper
  • 1 tablespoon fresh rosemary roughly chopped (or use 1 teaspoon dried rosemary, crushed)

Instructions

  • Fire up your grill for medium-heat (350 F) grilling.
  • Tear off a large sheet of foil.
  • Place sausage, potatoes, bell pepper (if using) and onion in center of foil.
  • Drizzle with oil and sprinkle with salt, pepper, and rosemary.
  • Fold up the edges of the packet and seal.
  • Place onto grill and cook 30 minutes or so until the potatoes are tender.
  • Be careful opening the packets as hot steam will get trapped inside.

Notes

Smoked sausage or andouille is also great in these packets.

Nutrition

Calories: 542kcal | Carbohydrates: 40g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1065mg | Potassium: 1354mg | Fiber: 5g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 55mg | Calcium: 48mg | Iron: 3mg

Nutritional values are approximate.

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  • Durable, stainless-steel construction holds up to…
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  • Designed for heavy-duty grill cleaning
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Lumberjack Breakfast Packets

I’m a big fan of anything in a packet, from breakfast to dinner and anything in-between. These Lumberjack breakfast packets are further proof that a meal-in-a-packet can be absolutely fantastic. From sausage links to potatoes, eggs and cheese, each bite gives you a full breakfast taste. Anything and everything would be good in these. Substitute ground pork sauce for the links. Or even ham. Add jalapenos for some kick, or just serve them with hot sauce on the side. Anything goes (and is good) in these packets.

Lumberjack Breakfast Packets

A Great Make-Ahead Dish

You can prepare these lumberjack breakfast packets ahead of time. They’re perfect for a camp-out, or an early morning grill at a local park. Just make the potatoes ahead of time and chop everything up. That way you just have to cook the eggs and vegetables once you get to your destination.

For a little freshness I like to add a bit of just-cut fruit on the sides. If you’ve got a big day of hard hiking and fishing ahead, these will start things out right!

Weber 3 Piece Stainless Steel Premium Tool Set…
  • Includes spatula, fork, and locking tongs
  • Soft-touch handles offer comfortable, non-slip…

For a meal-time packet try my grilled Kielbasa dinner packets.

Lumberjack Breakfast Packets
Print Pin
5 from 1 vote

Lumberjack Breakfast Packets

These Lumberjack breakfast packets are further proof that a meal-in-a-packet can be absolutely fantastic. From sausage links to potatoes, eggs and cheese, each bite gives you a full breakfast taste.
Course Main
Cuisine American
Keyword breakfast, packets
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Calories 582kcal

Equipment

Ingredients

Instructions

  • Preheat your grill for 350 degree cooking (I used a charcoal grill and cooked indirectly, not directly over the hot coals)
  • Heat oil in a skillet over medium-high heat.
  • Add potatoes.
  • Season with salt and pepper and cayenne, to taste.
  • Do not stir the potatoes. Let them cook until browned on one side.
  • Flip, season, and again, do not stir. Let cook until golden brown and cooked through.
  • Remove to a paper towel-lined plate.
  • Tear off a large piece of foil and fold it in half to make it stronger.
  • Spray with non-stick spray.
  • Add meat to foil first.
  • Next, add the cooked potatoes.
  • Crack eggs over the top next.
  • Add the tomato, green onion and cheese.
  • Season with salt and pepper.
  • Fold up the edges and seal the packet.
  • Place onto the grill over indirect heat and cook 15 minutes or until the eggs are cooked.

Notes

Be careful opening the packets as hot steam will escape.

Nutrition

Calories: 582kcal | Carbohydrates: 42g | Protein: 31g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 432mg | Sodium: 692mg | Potassium: 1413mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 5mg

Nutritional values are approximate.

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  • Contoured handle offers a firm, comfortable grip
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Smoked Spicy Nuts

Nothing is easier than smoking nuts. I use my Weber Smokey Mountain Smoker, but you can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking nuts only takes 20-25 minutes. If you want your smoked spicy nuts extra smoky and extra spicy, add a bit of chipotle powder. You won’t be sorry!

Smoked Nuts

Perfectly Smoky And Spicy

This version of smoked spicy nuts isn’t in-your-face spicy. There’s a nice subtle spiciness to them, along with that great smoke flavor. They make for the perfect party treat. I like to use a mix of nuts but you can stick with your favorites instead. No one will fault you if you smoke a huge batch of almonds! I would!

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Also try my fantastic smoked rosemary nuts and my smoked southwestern nuts. And my smoked peanuts in the shell are amazing too!

Smoked Rosemary Nuts
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5 from 1 vote

Smoked Spicy Nuts

This version of spicy nuts isn’t in-your-face spicy. There’s a nice subtle spiciness to them, along with that great smoke flavor. They make for the perfect party treat.
Course Appetizer
Cuisine American
Keyword nuts, smoked
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Calories 966kcal
Author Mike

Ingredients

Instructions

  • Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
  • Place the nuts in a medium bowl.
  • Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
  • Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
  • Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
  • Let cool before serving.

Notes

Store in an airtight container.

Nutrition

Calories: 966kcal | Carbohydrates: 38g | Protein: 25g | Fat: 86g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 936mg | Potassium: 916mg | Fiber: 13g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 6mg

Nutritional values are approximate.

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Grilled Cuban Hot Dogs

Although certainly not an authentic take on the (yummy) Cuban sandwich, these grilled Cuban hot dogs do remind you of the tastes of the handheld classic. Easy to make, they’re perfect for lunch. I just fired up my Weber Q1200 grill and tossed a few dogs on. Minutes later we’re enjoying lunch!

Grilled Cuban Hot Dogs

The Right Pickle For The Job

I used McClure’s Sweet and Spicy wavy cut pickles on these dogs. They are by far our favorite pickles. They are crunchy, tasty, and have a really nice kick to them. They were perfect on these grilled Cuban hot dogs. You can use your preferred pickles instead, of course.

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Also try my super-yummy Hawaiian hot dogs.

Grilled Cuban Hot Dogs
Print Pin
5 from 1 vote

Grilled Cuban Hot Dog

Although certainly not an authentic take on the (yummy) Cuban sandwich, these grilled Cuban hot dogs do remind you of the tastes of the handheld classic. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 237kcal
Author Mike

Ingredients

Instructions

  • Grill the dogs and toast or warm the buns as desired.
  • Insert one piece of ham into each bun.
  • Add a piece of cheese, followed by the hot dog.
  • Add pickles then mustard to taste.

Notes

I like to make a shallow cut down the length of my dogs before cooking. That slit opens up slightly during cooking, giving the toppings a place to go!

Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 657mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Bacon-Wrapped Stuffed Olives

Whenever you’re cooking outdoors on the grill, there’s always room leftover to put treats. Like these insanely good grilled bacon-wrapped stuffed olives. They’re easy to cook, and disappear in minutes. I often refer to these as ‘cooks treats’, since I get to be the first person to sample them. And often I sample too many. But the nice thing is that I’m the only person that knows.

Grilled Bacon-Wrapped Stuffed Olives

Eat ‘Em Like Popcorn

These are the world’s easiest snacks. I used jalapeno-stuffed olives, but you can use garlic-stuffed or whatever you like, even Gouda-stuffed ones. Or heck, they don’t even have to be stuffed! These little morsels come out salty and briny, with a nice kick from the rub (I used a sweet rub with a little kick to it).

Never let that empty grill space go to waste. If you have a fire going, might as well use it. It doesn’t have to be for anything fancy. These little treats are a great example of that.

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  • Designed to perfectly roast small, delicate food…

Also try my spicy roasted olives and my grilled bacon-wrapped jalapeno-stuffed olives..

Grilled Bacon-Wrapped Stuffed Olives
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5 from 1 vote

Grilled Bacon-Wrapped Stuffed Olives

Whenever you’re cooking outdoors on the grill, there’s always room leftover to put treats, like these insanely good grilled bacon-wrapped stuffed olives. They’re easy to cook, and disappear in minutes. 
Course Appetizer
Cuisine American
Keyword grilled, olives
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 olives
Calories 36kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Roll small pieces of bacon around the olives and secure with toothpicks.
  • Lightly dust the wrapped olives with the rub.
  • Grill over indirect heat, flipping once or twice, until the bacon is cooked and crispy, 20-30 minutes.
  • Let cool slightly before devouring.

Notes

Serve with ranch or blue cheese dressing for dipping, if desired.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

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