Category: Grill & Smoker

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness. Heck, all that’s missing is a nice big ole grilled (I use my Weber charcoal grill!) T-bone steak and we’re in business!

Grilled Steakhouse Potato Salad

Baked Potato In A Bowl

And you know its good because this grilled steakhouse potato salad also has bacon and cheddar cheese in it!  I love a nice big ole baked potato with my steak. Why not take those same great ingredients, plus a few others, and make it into a great side salad?

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.

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Also try my jalapeno pimento cheese potato salad and Leatha’s Bar-B-Que Inn red potato salad.

Grilled Steakhouse Potato Salad
Print Pin
4 from 1 vote

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor. Fire-roasted potatoes add a nice smokiness.
Course Side
Cuisine American
Keyword grilled, potato salad
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 248kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

  • 3 pounds red potatoes small, about 12
  • ½ cup mayonnaise
  • ¼ cup Ranch dressing
  • 6 slices bacon cooked, crumbled
  • 1 cup Mexican cheese blend shredded
  • 4 green onions sliced thin

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just starting to get tender, about 20 minutes.
  • Drain and let cool.
  • Cut potatoes into 4ths.
  • Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks.
  • Remove and let cool.
  • Whisk remaining ingredients together.
  • Add potatoes.
  • Cover and refrigerate for at least an hour before serving.

Notes

Stir before serving. If the salad gets too thick add a little more mayonnaise or even a splash of milk and stir.

Nutrition

Calories: 248kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 562mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 1mg

Nutritional values are approximate.

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West Coast Burger

Brian Boitano, the gold medal skater, had a show on the Food Network for a while called What Would Brian Boitano Make? that was actually quite good. He cooked up all sorts of great food ideas, many of which were for entertaining. I’ve made a number of his recipes and they’ve all come out fantastic, including this one for a West Coast burger.

West Coast Burger

Burger Greatness

There are two things that make this West Coast burger a great burger: the sauce and the onions. The sauce is a great combination of your usual burger toppings with a little hot sauce and garlic powder added in for extra flavor. The onions are sautéed, which isn’t anything spectacular. But, what is spectacular is that you add in mustard at the end of the sautéing. That really takes the onions to a new level. What a great idea!

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 Buffalo wing burgers.

West Coast Burger
Print Pin
5 from 1 vote

West Coast Burger

There are two things that make this burger a great burger: the sauce and the onions.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 581kcal
Author Based on a recipe from Brian Boitano

Equipment

Ingredients

For the onions

For the special sauce

For the burger

  • 4 hamburger patties seasoned with salt and pepper
  • 4 burger buns
  • burger toppings cheese, lettuce, tomato, etc
  • onions and from above
  • special sauce from above

Instructions

For the onions

  • Heat oil over medium-high heat in a large skillet. Add the onions and saute for 15 minutes or until softened and lightly caramelized.
  • Add mustard, stir, and cook another 2 minutes. Remove from heat.

For the sauce

  • Whisk all ingredients together until smooth.

For the burger

  • Cook burgers as you normally would.
  • Slather buns with the special sauce. Add patties and desired toppings, followed by the onions.

Notes

The onion mixture is great on hot dogs, too.

Nutrition

Calories: 581kcal | Carbohydrates: 31g | Protein: 22g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 735mg | Potassium: 504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 104IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 4mg

Nutritional values are approximate.

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Taco Burgers

Yowsa. These taco burgers bring the Mexican-ish flavors big-time. The patty tastes a lot like taco meat. The tortilla chips taste like a taco shell. And the guacamole cools it all down… until you get slapped by a last hit of hot salsa. Really tasty. And messy. I like messy. Messy things are almost always the tastiest.

Taco Burgers

Tender Patties That Need A Little Love

The patties are very moist, which means you have to be very careful with them on the grill or they’ll fall apart. It really all depends on your salsa. If you use a thin, runny salsa, you might want to add a binder (such as crushed tortilla chips or masa) to the meat before forming it into patties. Be kind to your taco burgers and they’ll reward you with great flavors.

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 ultimate Sriracha burgers.

Taco Burgers
Print Pin
5 from 1 vote

Taco Burgers

These taco burgers bring the Mexican-ish flavors big-time. The patty tastes a lot like taco meat. The tortilla chips taste like a taco shell. And the guacamole cools it all down… until you get slapped by a last hit of hot salsa. Really tasty.
Course Main
Cuisine Mexican
Keyword burgers, taco
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 573kcal
Author Based on a recipe by Plain Chicken

Equipment

Ingredients

  • 1 pound hamburger
  • 1 egg beaten lightly
  • 6 tablespoons salsa thicker is better, divided
  • 2-3 tablespoons taco seasoning
  • 4 slices extra sharp cheddar cheese
  • 4 hamburger buns
  • guacamole
  • blue corn tortilla chips crushed

Instructions

  • Combine the beef, egg, 3 tablespoons salsa and taco seasoning in a large bowl.
  • Form into 4 patties each approximately 4 ounces.
  • Grill patties until done. Top with cheese. Remove from grill.
  • Lightly toast the buns.
  • Serve buns topped with burger, guacamole, remaining salsa and the crushed chips.

Notes

Serve with pepper jack cheese for a little more kick.

Nutrition

Calories: 573kcal | Carbohydrates: 81g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1242mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 486mg | Iron: 6mg

Nutritional values are approximate.

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Wingin’ator 3000 on the Char-Broil Big Easy

Wingin’ator 3000 is the name I’ve given to my modification to the Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I love using my Big Easy for whole chickens and turkeys, but when it comes to using it for chicken wings, it needs a little help. There’s just no real good way to load the fryer up with a lot of wings at once. So, I made the Wingin’ator 3000.

Wingin'ator 3000 on the Char-Broil Big Easy

All you need is the standard basket that comes with the Big Easy and some round (large square ones also work) disposable grill toppers. You may luck out and find them in your local grocery store. They are made by OscarWare. I found these Oscarware 3-Pack Disposable Grill Toppers which are just large enough.

I turned the basket upside down and traced the outline of the circle it makes onto the toppers. I then cut the grill toppers slightly larger (by 1/8″-1/4″ than the circle using tin snips (wire cutters will work too). The metal in the topper is pretty thin so it cuts easily.

I then gently folded each circle like a hard taco so I could slide it into the Big Easy basket from the side. I unfolded it and then crimped down the edges to firmly attach the toppers to the basket frame.  You want to make sure that the toppers are relatively taut so they don’t fold in the middle under the weight of the chicken. Also make sure you fold the edges in pretty well or you might drag your knuckles on them! I added 3 toppers, creating 3 shelves for wings, 4 if you count the bottom of the Big Easy basket.

For my first trial i put on only a family pack (about 4 pounds) of wings (drumettes and flats). I could’ve easily cooked a lot more, which made me very happy! Just make sure you spray the entire contraption with non-stick spray before loading it. (Note: I cooked two family packs, over 60+ wing flats and drumettes, on the Wingin’ator 3000 tonight, Dec 3, 2013!)

If you’re looking for a way of making fried-like wings on the Big Easy, check out my recent post on crispy chicken wings.

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!

Wingin'ator 3000 on the Char-Broil Big Easy Overhead

Oh and it’s all dishwasher safe making cleanup a breeze! Click here for some of the other awesome things I’ve made on my Big Easy.

If you have any questions about the Wingin’ator 3000 drop me a note. Just hop on over to the About/Contact Us page. I look forward to hearing from you.

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Grilled Italian Chicken Sandwiches

I was perusing Plain Chicken, one of my favorite blogs to follow, when I came across Steph’s great recipe for grilled Italian chicken tenders. I thought to myself, “Self? What do you think about making sandwiches from this recipe?” So that’s what I did. And, boy, what great grilled Italian chicken sandwiches they were! The chicken has a great Italian flavor, complimented by the fresh toppings. It’s oh-so-tender. It’s oh-so-juicy. This sandwich was a great change from my usual.

Grilled Italian Chicken Sandwiches

Deliciousness In Every Bite

You won’t be disappointed with these grilled Italian chicken sandwiches. You don’t have to use chicken tenders. Any cut of boneless chicken will do. I’m a big fan of chicken thighs so next time I make these I’ll use thighs instead. Chicken breasts would work great too. I recommend butterflying them first so that they have an even thickness throughout. That’ll help them cook evenly and faster. It also gives the marinade more surface area to flavor. If the butterflied chicken breast is too large for a single sandwich (and it probably will be), just cut into two pieces.

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Also try my grilled Jamaican jerk chicken sandwiches.

Grilled Italian Chicken Sandwiches
Print Pin
5 from 1 vote

Grilled Italian Chicken Sandwiches

You won’t be disappointed with these grilled Italian chicken sandwiches. You don’t have to use chicken tenders. Any cut of boneless chicken will do. I’m a big fan of chicken thighs so next time I make these I’ll use thighs instead.
Course Main
Cuisine American
Keyword chicken, chicken sandwiches, grilled, Italian
Prep Time 4 hours 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings 4
Calories 446kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

For the chicken

For the sandwiches

Instructions

  • Combine all of the marinade ingredients except for the chicken.
  • Place into a large resealable baggie and add the chicken.
  • Close and shake to cover.
  • Refrigerate for at least 4 hours.
  • Fire up your grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place over direct heat.
  • Sear then flip and sear the other side.
  • Remove to indirect heat and continue cooking until done (internal temperature of 165 F).
  • Remove and let cool slightly.
  • Toast buns if desired.
  • Slather both sides of the buns with the dressing.
  • Add chicken, lettuce, onion and tomato and serve.

Notes

The chicken is also great sliced thin and served over lettuce as a salad.

Nutrition

Calories: 446kcal | Carbohydrates: 44g | Protein: 43g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1143mg | Potassium: 923mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2711IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 13mg

Nutritional values are approximate.

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Best BBQ Beans on the Planet

The best? Really? Quite the bold claim saying that these are the best BBQ beans on the planet. So, being the skeptical person that I am, I figured these would be lame, middle-of-the-road, and nothing really to talk about.

Best BBQ Beans on the Planet

My Goodness, They Are The Best!

Well, I was wrong. These are the best BBQ beans on the planet and the best I’ve ever had. Now, to be fair, I’ve had some that were close seconds. But these are amazing. So are they the best on the planet? Inspired by Steven Raichlen, these are the best beans in the galaxy. Raichlen introduced me on to a world outside of just firing up some charcoal and tossing on a rubbery steak. And he gave me grill envy. I mean, really, have you seen his shows? He has the BEST toys!

Be cautious when lifting the pan of beans on and off the grill. Always support the pan on the bottom. I use oven mitts.

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The only way to make these is on the grill, over indirect heat. Although you can make them in the oven, but you’d really be missing the point (and some flavor).

Also try my easy spicy grilled potatoes.

Best BBQ Beans on the Planet
Print Pin
5 from 1 vote

Best BBQ Beans on the Planet

These are the best BBQ beans on the planet and the best I’ve ever had. Now, to be fair, I’ve had some that were close seconds. But these are amazing.
Course Side
Cuisine American
Keyword barbecue, BBQ, beans
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 16
Calories 263kcal

Equipment

Ingredients

Instructions

  • Set up your grill for indirect cooking.
  • Place a few chunks of mesquite over the coals.
  • Add the bacon pieces to a large skillet or Dutch oven over high heat and cook until starting to crisp. Remove bacon to a plate. Reserve 2 tablespoons of the bacon drippings (I strained the rest and refrigerated it for oiling my grill grates).
  • Place all remaining ingredients into a 9" x 13" disposable pan with 3" sides. Stir.
  • Drizzle reserved bacon drippings over the top of the beans.
  • Place pan on grill over indirect heat.
  • Cook for at least 1 hour, monitoring to see if the beans get too hot or dry out (you might have to add water).
  • Remove beans once they and the vegetables are tender.
  • Cover grill

Notes

You’ll need a 9″ x 13″ disposable pan with 3″ sides.

Nutrition

Calories: 263kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 576mg | Potassium: 226mg | Fiber: 1g | Sugar: 31g | Vitamin A: 378IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Biscuits

When it’s hot out I prefer to cook my entire meal on the grill. So, the other night when dinner was grilled scrambled eggs (done on a cast iron griddle) and grilled bacon, I decided to also grill up a tube of store-bought biscuits. And those grilled biscuits were great! No need to heat up the house. As a bonus you get that wonderful grill flavor!

Grilled Biscuits

Grilled To Perfection

The biscuits came out with a nice crunch and a little smoky flavor. They are really good and different from the usual baked biscuits. Perfect for topping with a little honey and butter.

Get yourself a good set of grill tools for these biscuits and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Breakfast on the grill is a great thing. Also try my grilled zesty ham steak.

Grilled Biscuits
Print Pin
5 from 1 vote

Grilled Biscuits

These grilled biscuits were great! No need to heat up the house. As a bonus you get that wonderful grill flavor!
Course Side
Cuisine American
Keyword biscuits, grilled
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 1kcal
Author Mike

Ingredients

Instructions

  • Set up your grill for indirect cooking.
  • Separate the biscuits onto a baking sheet pan or plate.
  • Lightly brush the bottoms with vegetable oil and transfer to the grill.
  • While the biscuits cook for 5-7 minutes, lightly brush the tops with oil.
  • Flip and cook another 3-4 minutes.
  • Serve.

Notes

You can brush the tops with butter instead of oil.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

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Burgers Asada

Many, many years ago I lived in Fayetteville, Arkansas. One of my favorite places to eat (and drink) was Jose’s, which is located right off the University of Arkansas campus. And my favorite thing to eat there was steak asada (a seasoned 10 ounce strip steak with ranchera sauce). I also make my own version, burgers asada. This is one mighty-tasty burger, despite being super easy to make. The key is to use a good, quality pico de gallo. It adds so much to the burger that cheese is the only other required ingredient.

Burgers Asada

Great Idea For Steaks and Chicken, Too!

You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.

Asada means ‘grilled’ in Spanish. Go figure! I’ve heard that the steak and chicken asadas are no longer on Jose’s menu. Sad times, indeed! Perhaps they should add my burgers asada instead.

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My favorite way to cook steak quickly is over a charcoal chimney.

Burgers Asada
Print Pin
5 from 1 vote

Burgers (or steak or chicken) Asada

You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.
Course Main
Cuisine Southwestern
Keyword burgers, grilled
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 309kcal
Author Mike

Ingredients

  • 4 hamburgers or chicken breasts or steaks
  • 4 hamburger buns
  • ½ cup Pico de Gallo I used store-bought
  • ½ cup cheese shredded. I used a Mexican blend, but any type will work

Instructions

  • Grill your meat as desired.
  • Top with pico de gallo and cheese.
  • Let cheese melt slightly and serve.

Notes

Can’t find pico? Substitute chunky salsa instead!

Nutrition

Calories: 309kcal | Carbohydrates: 47g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 717mg | Potassium: 123mg | Fiber: 2g | Sugar: 8g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 251mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.

Grilled Teriyaki Pork Kabobs

A Great Flavor Combination

Serve the grilled Teriyaki pork kabobs with any remaining basting sauce over rice. You’ll find that these delicious skewers are a taste sensation. They are easy to make and feed a crowd.

If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet.

Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Also try my grilled Teriyaki chicken fried rice.

Grilled Teriyaki Pork Kabobs
Print Pin
5 from 1 vote

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. 
Course Main
Cuisine Asian
Keyword grilled, pork, Teriyaki
Prep Time 15 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 18 minutes
Servings 4
Calories 750kcal
Author Based on a recipe from All Recipes

Equipment

  • Skewers soaked in water for at least an hour

Ingredients

For the marinade

For the basting sauce

For the kabobs

  • pork tenderloin cubes from above
  • 12 mushrooms
  • 1 sweet onion cut into wedges
  • 1 pineapple cut into bite-sized cubes

Instructions

  • Combine all of the marinade ingredients.
  • Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Prepare the basting sauce by combining all ingredients in a saucepan over medium heat.
  • Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes.
  • Remove from heat.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don’t like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
  • Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.

Notes

If you don’t have a grill, just cook the meat and veggies in a wok. Serve with any remaining basting sauce over rice.

Nutrition

Calories: 750kcal | Carbohydrates: 47g | Protein: 100g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 1605mg | Potassium: 2388mg | Fiber: 5g | Sugar: 31g | Vitamin A: 239IU | Vitamin C: 114mg | Calcium: 90mg | Iron: 6mg

Nutritional values are approximate.

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Grilled Pork Tenderloin with Cantaloupe Salsa

I always stock up on pork tenderloins when they go on sale. They’re so easy to grill, and they can take on so many great flavors. I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complemented the juicy, tender, flavorful tenderloin perfectly. This made for the perfect summer grilled dish, perfect for enjoying out on the patio.

Grilled Pork Tenderloin with Cantaloupe Salsa

The Perfect Combination

If you don’t want to go thru the steps for making your own salsa, just grab your favorite store-bought version at the store. I would recommend a thicker, chunky salsa. It’ll hold up better with the pork. But if you have the time and ingredients, you can’t beat this grilled pork tenderloin with cantaloupe salsa. I like my salsa nice and chunky. That’s hard to find in the store-bought stuff.

Get yourself a good set of grill tools for this tenderloin and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Also try my grilled pork tenderloin with a wonderful cherry salsa.

Grilled Pork Tenderloin with Cantaloupe Salsa
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5 from 1 vote

Grilled Pork Tenderloin with Cantaloupe Salsa

I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender tenderloin perfectly.
Course Main
Cuisine American
Keyword grilled, pork, salsa
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 8
Calories 550kcal
Author Based on a recipe from IGA

Equipment

Ingredients

Instructions

  • Place the tenderloins in a large resealable baggie or container.
  • Whisk the remaining ingredients together and add to the bag.
  • Seal and rotate a few times to cover the meat.
  • Place the baggie in a large bowl or deep pan in the fridge for 4-6 hours.
  • Fire up your grill for direct and indirect cooking.
  • Remove the tenderloins from the marinade and shake off the excess.
  • Sear over direct heat then remove to indirect heat and cook until the temperature reaches 150 F.
  • Remove from heat and let rest 10 minutes before slicing.
  • Serve topped with the salsa.

Notes

Any good fruity salsa is great on grilled pork tenderloin.

Nutrition

Calories: 550kcal | Carbohydrates: 1g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 398mg | Potassium: 1798mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 5mg

Nutritional values are approximate.

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