Spicy Grilled Cheese

I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes this spicy grilled cheese is nice and different. With a kick.

Spicy Grilled Cheese

It’s Not That Spicy

Don’t fear the ‘spicy’ in this ‘spicy grilled cheese’. You’re just adding a little ole jalapeno and that’s for two sandwiches. I mean, you do want it to be spicy, right? At least it should have a little kick. You want to go crazy with it, add a serrano pepper or habanero. Now, that’s spicy!

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The Griddler is a champ at making grilled cheese sandwiches, like my grilled caramel apple cheesemuffuletta grilled cheese, grilled spinach and artichoke cheese, and pepperoni

Spicy Grilled Cheese
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5 from 1 vote

Spicy Grilled Cheese

Done in minutes this spicy grilled cheese is and nice and different. With a kick.
Course Main
Cuisine American
Keyword grilled cheese, sandwich, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 545kcal
Author Mike

Equipment

Ingredients

  • 2 tablespoons unsalted butter softened
  • 4 slices Texas toast
  • 4 slices American cheese
  • 1 Roma tomato seeded, chopped
  • 1 small jalapeno seeded, minced

Instructions

  • Heat a large skillet over medium heat.
  • Spread butter on one side of each slice of bread.
  • Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
  • If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you’re a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
  • Cook until bread is nice and browned. Flip when ready and brown on other side if you aren’t cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
  • Serve hot and gooey.

Notes

Substitute Pepper jack for more kick.

Nutrition

Calories: 545kcal | Carbohydrates: 37g | Protein: 14g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1124mg | Potassium: 150mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 13mg | Calcium: 446mg | Iron: 12mg

Nutritional values are approximate.

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Chipotle Turkey Salad

This chipotle turkey salad is one of the most amazing salads I’ve ever made or had. The addition of two simple ingredients, chipotles in adobo and cilantro, to a pretty standard turkey (or chicken) salad recipe really takes it to a new level. This is a fantastic way to use up leftover turkey from Thanksgiving. I wouldn’t just make this salad when I have leftovers around. It’s worth making any time.

Chipotle Turkey Salad

No Turkey? Use Chicken Instead

I used roasted turkey from my Char-Broil Big Easy. Any cooked turkey (or chicken) will do just fine in this. You want it chunky, though and not finely chopped. Or at least that’s how I like mine!

If you’re in a rush just grab a rotisserie chicken from the grocery store and shred the meat for the salad.

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This recipe is based on a recipe from Simply Recipes.

Chipotle Turkey Salad
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5 from 1 vote

Chipotle Turkey Salad

This chipotle turkey salad is one of the most amazing salads I’ve ever made or had. The addition of two simple ingredients, chipotles in adobo and cilantro, to a pretty standard turkey (or chicken) salad recipe really takes it to a new level. 
Course Main
Cuisine American
Keyword salad, spicy, turkey
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 580kcal

Equipment

Ingredients

Instructions

  • Mix together the chipotle peppers, adobo sauce, and mayonnaise.
  • Place remaining ingredients except for the salt and pepper into a bowl.
  • Fold in the mayonnaise mixture and add salt and pepper to taste.
  • Serve on sandwiches, or spoon into seeded avocado halves for a delicious salad.

Notes

Substitute rotisserie chicken for the turkey and have a delicious chicken salad instead!

Nutrition

Calories: 580kcal | Carbohydrates: 11g | Protein: 6g | Fat: 60g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 236mg | Potassium: 292mg | Fiber: 6g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

Nutritional values are approximate.

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Southwestern Turkey Soup

I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Southwestern Turkey Soup

Spice It Up A Bit

For a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of Fire-Roasted Diced Green Chiles.

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 Mexican corn soup and my great chicken noodle soup.

Southwestern Turkey Soup
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5 from 1 vote

Southwestern Turkey Soup

It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.
Course Main
Cuisine American
Keyword soup, southwestern, turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 125kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the onion and saute until tender.
  • Add the remaining ingredients except the garnishes.
  • Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
  • Serve with desired garnishes.

Notes

You can also make this soup using chicken.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 186mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Chicken Soup

Wow. I cannot stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) Buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.

Buffalo Chicken Soup

It’ll Warm You To The Bone

I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.

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Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.

Buffalo Chicken Soup
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4 from 1 vote

Buffalo Chicken Soup

Wow. I cannot not stop talking about this Buffalo chicken soup. Perfect for the cool weather. It’s like eating Buffalo chicken wings, with celery and onion, and cheesy.
Course Main
Cuisine American
Keyword Buffalo, chicken, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 225kcal
Author Mike

Equipment

Ingredients

Instructions

  • Note: I used leftover fire-eater chicken that has a nice kick to it. If you are using rotisserie or other ‘tame’ chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
  • Place butter in a large pot over medium-high heat.
  • Once melted, add the celery and onion and cook until both are tender.
  • Stir in the flour and cook 2 minutes, stirring constantly.
  • Stir in the half-and-half and water.
  • Add the bouillon and stir to dissolve.
  • Add the chicken and wing sauce.
  • Bring to a boil and reduce heat to a simmer.
  • Stir in the cheese and season with salt and pepper to taste.
  • Simmer 10-15 minutes, stirring occasionally.

Notes

Rotisserie chicken is great in this soup.

Nutrition

Calories: 225kcal | Carbohydrates: 8g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 401mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 1mg

Nutritional values are approximate.

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Muffuletta Grilled Cheese Sandwich

I love olive salad. I could probably eat muffuletta sandwiches any day, every day. It takes a bit of work, but I prefer my homemade olive salad. But, if time is of the essence, I take no shame in using a great, quality store-bought olive salad like the one from Boscoli. Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea. Muffuletta grilled cheese sandwich? Yes!

Muffuletta Grilled Cheese Sandwich

Get That Runny Cheese Action

You can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey muffuletta grilled cheese sandwich.

So, the question is… do you flatten your grilled cheese? Many say it’s not a grilled cheese unless you press down on it and make it super thin. I like mine thick. Sorry 🙂

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The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheese,  grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

Muffuletta Grilled Cheese Sandwich
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5 from 1 vote

Muffuletta Grilled Cheese Sandwich

Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea. Muffuletta grilled cheese sandwich? Yes!
Course Main
Cuisine American
Keyword grilled cheese, olives, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 381kcal
Author Mike

Ingredients

  • 1 tablespoon unsalted butter softened, halved
  • 2 slices Texas toast
  • Provolone cheese
  • Olive salad store bought, or make your own

Instructions

  • Heat a large skillet over medium-high heat. Add half of the butter and swirl around to coat the bottom of the pan.
  • Spread remaining butter on one side of each slice of bread.
  • Top one slice of bread with a slice of cheese then add a few tablespoons of olive salad.
  • Add another slice of cheese and the remaining slice of bread.
  • Transfer to the pan and cook on one side until golden brown.
  • Flip carefully and cook until other side is golden brown and the cheese has melted.
  • Let rest a few minutes before slicing and serving.

Notes

Also great on French bread.

Nutrition

Calories: 381kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 421mg | Potassium: 3mg | Fiber: 2g | Sugar: 4g | Vitamin A: 350IU | Calcium: 3mg | Iron: 12mg

Nutritional values are approximate.

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Spiral Ham on the Char-Broil Big Easy

This spiral ham on the Char-Broil Big Easy turned out to be one of the easiest heat-and-eat dishes I’ve ever made. I grabbed a pre-cooked ham on sale at the market, removed it from the bag and put it into the lit cooker. That’s it. I didn’t marinate it, glaze it, talk to it, rub it… nothing. The end result was unbelievably tasty. Still moist and tender, with just a bit of (really yummy) char on the edges. I would (and will) make this again and again. It’s perfect for a crowd and of course, doesn’t take up any room in the oven, making it perfect for a family get-together.

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.

Spiral Ham on the Char-Broil Big Easy

You Couldn’t Get Any Easier

Since this was my first time ‘cooking’ a spiral ham on my Char-Broil Big Easy, I did stick my Maverick thermometer into the end (not touching the bone) to make sure the ham got to 145 F. The ham rose another 10 degrees after removing it from the fryer and resting. The ham needed 10 minutes per pound to reach the proper temperature in the cooker. Told you it was easy!

Spiral Ham on the Char-Broil Big Easy

No Glaze Required

I did contemplate glazing the ham the last 10 minutes, but I decided against it. My Big Easy was running around 385-390 F, and the ham was already getting a nice char on it. A glaze (particularly one with brown sugar in it) would definitely turn the ham even blacker, so I skipped it. Turns out I didn’t need it at all. From sandwiches, to omlettes, to quesadillas, this ham was great! You can also cook pressed hams just as easily on the Big Easy.

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If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies. My pepper onion beer sauce makes for a great topping for ham!

Spiral Ham on the Char-Broil Big Easy

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Also try my southern honey glazed ham!

Spiral Ham on the Char-Broil Big Easy
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3.13 from 16 votes

Spiral Ham on the Char-Broil Big Easy

This spiral ham on the Char-Broil Big Easy turned out to be one of the easiest heat-and-eat dishes I’ve ever made. I grabbed a pre-cooked ham on sale at the market, removed it from the bag and put it into the lit cooker. That’s it.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ham
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 1 ham
Calories 19440kcal
Author Mike

Ingredients

  • 1 ham pre-cooked spiral, mine weighed 9 pounds

Instructions

  • Fire up your Char-Broil Big Easy.
  • Place the ham into your cook basket, sliced end down.
  • Cook until the internal temperature reaches 145 F, about 10 minutes per pound.
  • Glaze the last 10 minutes if desired, but keep an eye on it. The glaze will char quickly. You just want to set it up a bit.
  • Let rest 10 minutes before serving.

Notes

Fantastic on sandwiches.

Nutrition

Calories: 19440kcal | Protein: 1726g | Fat: 1342g | Saturated Fat: 478g | Cholesterol: 4960mg | Sodium: 94960mg | Potassium: 22880mg | Calcium: 560mg | Iron: 70mg

Nutritional values are approximate.

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Chicken and Gravy Sandwiches

If you follow this blog you’ll know that my favorite thing to make and eat is a messy sandwich. Or po boy. The messier, the better. The kind of sandwiches that you can’t put down once you pick them up. The kind where the sauces run down the front of your arms. Like these chicken and gravy sandwiches. Tender grilled thin chicken breasts. Seems normal enough. Then you top them with a gravy. Chances are you can make the gravy with items you already have in your pantry. This isn’t complicated, but it’s good.

Chicken and Gravy Sandwiches

Messy Means Good

I served these chicken and gravy sandwiches with additional gravy on the side, like a French dip…. more like a French drip though! They are incredibly messy sandwiches. I believe messier foods taste better. This here is proof of that.

Also try my grilled chicken po boy!

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This recipe was inspired by a recipe from Rachael Ray.

Chicken and Gravy Sandwiches
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4 from 1 vote

Chicken and Gravy Sandwiches

If you follow this blog you’ll know that my favorite thing to make and eat is a messy sandwich or po boy. The messier, the better. Like this one.
Course Main
Cuisine American
Keyword chicken, gravy, sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 858kcal

Ingredients

For the chicken

For the gravy

For the sandwich

  • 1 loaf French bread warmed

Instructions

For the chicken

  • Whisk together the lemon juice and zest, honey, parsley, garlic, and oil. Pour into a large resealable baggie.
  • Season the chicken with salt and pepper and add to the bag. Seal and toss to coat.
  • Place in a large bowl or on a sheet pan in the fridge for 15 minutes.
  • If you are grilling the sandwiches, heat your grill or otherwise heat a large skillet over medium-high heat.
  • Working in batches if needed, shake off excess marinade and cook or grill the chicken 5-6 minutes per side, then flip until done. Remove to a plate and let rest while you make the gravy.

For the gravy

  • Melt butter in a sauce pot over medium heat.
  • Whisk in the flour and cook for 1 minute, stirring constantly.
  • Slowly whisk in the chicken stock. Bring to a boil then reduce to a simmer. Cook until thickened, 5-7 minutes, stirring often.
  • Season with salt and pepper.
  • Remove from heat and stir in the mustard.

For the sandwich

  • Slice bread lengthwise.
  • Using tongs, grab the chicken and then dip it into the gravy. Place onto bread.
  • Serve with additional gravy on the side for dipping.

Notes

Have plenty of napkins on hand!

Nutrition

Calories: 858kcal | Carbohydrates: 68g | Protein: 64g | Fat: 36g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 991mg | Potassium: 1127mg | Fiber: 3g | Sugar: 6g | Vitamin A: 338IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 5mg

Nutritional values are approximate.

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Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup. As unbelievable as it was, it was even better the second day. This started out as a copycat of Chili’s enchilada soup, but it quickly took several turns towards even greater… greatness. The flavor is fantastic, definitely southwestern. We absolutely loved the texture and flavor the ground tortilla chips (versus using masa harina) gave to the soup.

Fire-Eater Chicken Enchilada Soup

No Boring Soup Here

For the chicken, I used leftover fire-eater roasted chicken. It has tremendous flavor, and is moist to boot. It also added some more kick to this fire-eater chicken enchilada soup, and kick is good. You can use any cooked chicken you have on hand, but you might want to add some more cayenne (or hot sauce). You want this dish to have plenty of spicy goodness.

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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This soup is a based on a copycat of Chili’s enchilada soup.

Fire-Eater Chicken Enchilada Soup
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5 from 1 vote

Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup.
Course Main
Cuisine American
Keyword soup, southwestern, spicy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 356kcal

Equipment

Ingredients

For the soup

For the garnish

  • Tortilla strips
  • Shredded extra sharp cheddar cheese shredded
  • Pico de gallo or chunky tomato salsa

Instructions

  • Heat oil in a large pot or Dutch oven.
  • Add onion and cook until starting to soften.
  • Add garlic and cook for 1 more minute.
  • Add the chicken broth.
  • Mix ground tortilla chips with the water and add to the pot.
  • Add enchilada sauce, cheese, chili powder, cumin, cayenne and hot sauce.
  • Bring to a boil while stirring constantly (or the soup will scorch).
  • Reduce the heat to a simmer.
  • Add chicken and beans.
  • Simmer 30-40 minutes until thickened.
  • Serve with desired garnish.

Notes

Garnish with tortilla strips, sour cream, diced jalapeno… cheese.. anything!

Nutrition

Calories: 356kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 805mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Chicken Sandwiches

I’ve had Buffalo wings on the brain lately. After making some boneless Buffalo ‘wings’ the other day, it occurred to me that the same technique would work great on chicken breasts, resulting in some fantastic Buffalo chicken sandwiches. And as a bonus, they aren’t that messy. Well, a bit maybe.

Buffalo Chicken Sandwiches

A Little Heat… But It’s Just Right

These little delights came out moist and tender, with a lightly breaded exterior, just enough heat from the wing sauce, and a little cool-down thanks to some blue cheese salad dressing. They were perfect! Buffalo chicken sandwiches remind me a bit of Nashville hot chicken. But, unlike Nashville hot chicken, they are served up on a bun. Perfect for convenient single-handed devouring!

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I love anything Buffalo wing-flavored. Even tacos.

Also try my Cajun fried chicken sandwiches.

Buffalo Chicken Sandwiches
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4 from 1 vote

Buffalo Chicken Sandwiches

These little delights came out moist and tender, with a lightly breaded exterior, just enough heat from the wing sauce, and a little cool-down thanks to some blue cheese salad dressing. They were perfect! 
Course Main
Cuisine American
Keyword Buffalo, chicken sandwiches
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 421kcal
Author Mike

Ingredients

For the chicken

For the sandwiches

Instructions

  • Note: We like our chicken breasts thin, so I butterfly them and then cut them in half. If you don’t want your chicken thin, feel free to use entire breasts instead. You may have to pound them out so they have a consistent thickness. They may also take longer to cook than the time stated below.

For the chicken

  • Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
  • Whisk together the egg and milk in another pie plate or shallow bowl.
  • Working in batches, dip the chicken into the egg mixture, coating well.
  • Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
  • Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
  • Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
  • Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
  • Heat oil in a deep-fryer or Dutch oven to 375 F.
  • Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.

For the sandwiches

  • Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce.
  • Dip chicken into wing sauce, coating both sides. Shake off excess.
  • Place chicken on buns. Top with lettuce and blue cheese dressing.

Notes

You can substitute Ranch dressing for the blue cheese.

Nutrition

Calories: 421kcal | Carbohydrates: 49g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2017mg | Potassium: 625mg | Fiber: 2g | Sugar: 6g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 4mg

Nutritional values are approximate.

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Maximus Minimus Food Truck Pulled Pork

Maximus Minimus is a food truck based out of Seattle, Washington. I’ve never been to the truck. I caught it on an episode of Eat Street a while back. Sadly, that show is no longer available on the Cooking Channel. I just had to make their pulled pork. It is a different take on the slow smoked pulled pork than I am used to. Instead, the pork is first seared on a grill and then roasted in the oven until done and fall-apart tender. The result is a fantastic crusted meat festival that is perfect on everything from BBQ sandwiches…

Maximus Minimus Pork Sandwiches

to Cuban sandwiches.

Maximus Minimus Pork Cuban Sandwiches

Never Pass Up A Food Truck

If you live somewhere where there are food trucks, I encourage you to venture out and give them a visit if you haven’t already. Here in Indy we have a number of great trucks, offering everything from Cajun to Caribbean to donuts and cupcakes.

I like to use my good ole trusty Dutch oven to make this pulled pork 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 southwestern pulled pork with pineapple.

Maximus Minimus Pork Sandwiches
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4 from 1 vote

Maximus Minimus Food Truck Pulled Pork

This is a different take on the slow smoked pulled pork than I am used to. Instead, the pork is first seared on a grill and then roasted in the oven until done and fall-apart tender.
Course Main
Cuisine American
Keyword pulled pork
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 8
Calories 338kcal
Author Mike

Ingredients

Instructions

  • Combine the seasonings and rub into the pork shoulder.
  • Place in a resealable container or wrap in foil and refrigerate overnight.
  • Fire up your grill for high-heat cooking and preheat your oven to 325 F. (Alternatively, you can use a crockpot set to ‘high’).
  • Place shoulder onto the grill and sear on each side until browned, 10-15 minutes per side.
  • Transfer pork to a Dutch oven or the crockpot and cook 3-4 hours until falling apart tender. You will not have to add any liquid.
  • Let the meat rest 15-30 minutes then shred.

Notes

If your Dutch oven lid doesn’t seal completely, cover the top with a piece of foil and then add the lid.

Nutrition

Calories: 338kcal | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 3832mg | Potassium: 794mg | Fiber: 6g | Sugar: 28g | Vitamin A: 4677IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 5mg

Nutritional values are approximate.

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