Smoked Pulled Pork Po Boy

One of my favorite things to throw on the smoker is a pork butt. Pulled pork is well worth the time it takes to make. I made a big batch of BBQ the other day. Now, usually, I’ll throw it on a bun with some BBQ sauce. Or I’ll even put it in a baked potato (soooo good!). This time, I went with a smoked pulled pork po boy.

Smoked Pulled Pork Po Boy

You can pretty much throw anything on a smoked pulled pork po boy and it’ll be good, but start with good BBQ and you end up with a fantastic sandwich! And don’t forget the slaw. That coolness, that crunchiness, that’s what makes a good sandwich great. As does the messiness. A great sandwich makes a mess when you pick it up and take a bite. The juices have to run down your arm and onto your plate. Or into your lap. An ingredient here, an ingredient there will fall out onto your lap. You pick those up, get some of that juices from your plate on them, and into your mouth they go. Hey, I know it’s not pretty. It’s not supposed to me.

Also try my slow cooker New Orleans roast beef po boy.

Smoked Pulled Pork Po Boy
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Smoked Pulled Pork Po’Boy

Great po’boy!
Course Main Dish
Cuisine American
Keyword pulled pork, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 160kcal
Author Mike

Ingredients

  • 2 loaves French bread halved lengthwise
  • 1 cup Kaw-Cajun Comeback sauce or more, or your favorite remoulade
  • 1 pound pulled pork BBQ
  • 1 pound slaw mix broccoli slaw mix works great too!
  • 1 jar coleslaw dressing regular or Southern

Instructions

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don’t be shy with it, either.
  • Add the pulled pork.
  • Add the slaw.
  • Cut into each loaf into 3 sandwiches and serve.

Nutrition

Calories: 160kcal | Carbohydrates: 18g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 466mg | Potassium: 129mg | Fiber: 2g | Sugar: 13g | Vitamin A: 188IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 1mg

Nutritional values are approximate.

Tiny Tim’s Sub

I recently posted about one of my favorite places to eat back in my college days, Tiny Tim’s Pizza on the square in Fayetteville, Arkansas. My go-to sandwich there is the Tiny Tim’s sub. I’ve been hankering for one ever since I finished the last one, so I decided to make a clone of it. Though it’s not a complicated sandwich, it’s mighty good.

Tiny Tim's Sub

There are three things that make this Tiny Tim’s sub my favorite. First, the spicy pepperoni. Second, the delicious Canadian bacon. And last, of course, the Italian dressing. I couldn’t find creamy Italian dressing in my local grocery store, so I ended up making some from this recipe here.

Tiny Tim's Sub
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Tiny Tim’s Sub

My remake of the classic Tiny Tim’s sub.
Course Main Dish
Cuisine American
Keyword chicken sandwiches, Italian, submarine
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 586kcal
Author Mike

Ingredients

  • 3 Hoagie buns
  • 4 ounces sandwich pepperoni not the small pepperoni used on pizzas
  • 6 slices Swiss cheese
  • 5 ounces Canadian bacon finely chopped
  • 2-3 tablespoons Creamy Italian dressing
  • handful lettuce shredded
  • Chips and dill pickle spears for serving

Instructions

  • Lightly toast the buns under your broiler.
  • Divide the pepperoni between the 3 bun bottoms.
  • Top with one slice of Swiss.
  • Add the Canadian bacon.
  • Slather the top half buns with the dressing.
  • Add the remaining cheese to the top buns.
  • Put under the broiler, open-faced, until lightly browned.
  • Top with lettuce and serve with chips and pickles.

Nutrition

Calories: 586kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1543mg | Potassium: 302mg | Fiber: 1g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 12mg

Nutritional values are approximate.

Smoked SPAM

I fired up my smoker the other day. Since I was going to smoke a big chub of bologna, I figured I might as well throw a few bricks of SPAM on there too. I haven’t had SPAM in like 100 years, and I’ve heard that smoking it makes it even better, so I figured… why not? Well, believe me, smoked SPAM is awesome!

Smoked Spam

I tried this two ways. One I just scored the SPAM and sprinkled it with Dizzy Pig Swamp Venom before putting it onto the smoker.

The other SPAM was scored in a checkerboard pattern. It expanded sort of like a Bloomin’ Onion. I then inserted some pineapple chunks and onto the smoker it went! Yum!

Also try my cedar planked SPAM and SPAM burnt ends.

I like to get my smoker going using my homemade fire starter cubes.

Smoked Spam
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Smoked SPAM Two Ways

Smoked SPAM two ways!
Course Main Dish
Cuisine American
Keyword smoked, SPAM
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 10
Calories 232kcal
Author Mike

Instructions

  • Heat your smoker to 225 F.
  • Score one block of SPAM from side-to-side, about halfway through. Sprinkle with rub.
  • Score the other block in a checkerboard pattern. Sprinkle with rub.
  • Smoke for 2 hours. Insert pineapple chunks into SPAM with the checkerboard pattern.
  • Smoke another hour.
  • Slice the SPAM without the pineapple and serve on sandwiches. (You can also brown them a bit in a skillet or on the grill first).
  • Serve the SPAM with pineapple as an appetizer with crackers.

Nutrition

Calories: 232kcal | Carbohydrates: 3g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 1040mg | Potassium: 301mg | Iron: 1mg

Nutritional values are approximate.

Spiraled Hot Dogs

Just tossing a few dogs on the grill is a quick way to get dinner done. But those plain-old looking dogs can get mighty boring after a while. Of course you can put all sorts of fancy toppings on them (my favorite is the Chicago dog or just chili, onions and cheese). Another simple way to visually jazz them up is to score them in a spiral pattern, making spiraled hot dogs. This not only looks cool, it also gives your condiments a way to hold on to the dog.

Spiraled Hot Dogs

To make the spiral, just start on one end with a sharp knife held at a 30-to-45 degree angle (the sharper the angle, the less spirals you’ll get) and start to rotate the dog. I find it’s easier to do with the dog standing up on one end. Start at the top with the knife, rotating the dog until the knife gets to the bottom.

For an extra flash, score the ends with a ‘+’ sign, 1/4″-1/2″ deep.

Grill the dogs until they puff up pretty and golden brown!

Also try my steakhouse hot dogs.

Smoked Bologna

Sometimes you want to change things up from the usual smoke – ribs, pulled pork and the like. I was feeling that way the other day when I fired up my Weber Smokey Mountain Charcoal Smoker. So, I ran down to the grocery store and picked up a 5 pound roll of bologna. The woman behind the counter wanted to know how I wanted it sliced. She looked at me rather puzzled when I told her I wanted the whole thing as-is. I told her I was making smoked bologna and that it was going to be a happy day.

Smoked Bologna

Scoring the bologna can be challenging, but you don’t have to worry if it doesn’t come out perfect. It lets the smoke in a bit better and gives the BBQ sauce a place to hold on to. You can see my Red Chile smoked bologna for further proof you don’t have to get all fancy when you score your bologna.

Sliced thin, smoked bologna is the best bologna you’ll ever have. It has a light smoky flavor and makes for absolutely excellent sandwiches. I used Cashman’s BBQ sauce on the bologna and really liked it. Our neighbor’s daughter brought it to us from Defiance, OH. I wish we had it here in Indy! (I think they no longer exist, so substitute your favorite sauce!)

Also try my pepper jack cheese-stuffed smoked bologna and if you’ve never made it, I highly recommend smoking some Spam next time you have your smoker going!

Smoked Bologna
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Smoked Bologna

Sliced thin, this is the best bologna you’ll ever have.
Course Main Dish
Cuisine American
Keyword bologna, smoked
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 20
Calories 220kcal
Author Mike

Ingredients

Instructions

  • Heat your smoker to 225 F.
  • Score the bologna with a sharp knife every inch or so in a diagonal, making a diamond pattern. Score the ends also.
  • Slather the bologna with the mustard and sprinkle with the rub.
  • Place on smoker and smoke for 3 1/2 hours.
  • Slather with the BBQ sauce and continue smoking another 30 minutes.
  • Slice thin and serve on sandwiches.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 737mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

Meatloaf TV Dinner Part 1: The smoked meatloaf

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, scratch mashed potatoes with gravy, fantastic herbed peas and carrots, and a light apple pie wonton crunch.

Meatloaf TV Dinner Part 1 - The smoked meatloaf

In this part 1 of our dinner, we’ll make the meatloaf. This was made on the smoker, but you could also make it on a grill (over indirect heat), or in your oven. The original recipe came from a Texas BBQ Rub newsletter. You should try their rubs – they’re great! And sign up for their newsletter. It’s always full of great recipes, like this one!

Mashed potatoes and gravy recipe
Herbed peas and carrots recipe

Meatloaf TV Dinner Part 1 - The smoked meatloaf
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Meatloaf TV Dinner Part 1: The smoked meatloaf

Fantastic meatloaf. Absolutely the best meatloaf you’ll ever eat.
Course Main Dish
Cuisine American
Keyword meatloaf, smoked, tv dinner
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 8
Calories 656kcal
Author Texas BBQ Rub

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F if cooking in the oven.
  • If smoking or grilling, cut a few slits about 1/2″ up from the bottom in the pan so that the excess fat can drip out.
  • Mix all ingredients except for the BBQ sauce in a large bowl.
  • Place mixture into baking pan. Form into a loaf.

For the smoker or grill

  • Smoke or grill at 225 F for 2-3 hours.
  • Spread BBQ sauce over top of loaf and return to smoker or grill for another 30-45 minutes or until internal temperature reaches 170 F.

For the oven

  • Bake for 1 to 1 1/2 hours.
  • Spread BBQ sauce over top of loaf and return to the oven and bake another 10 minutes or until internal temperature reaches 170 F.

Nutrition

Calories: 656kcal | Carbohydrates: 31g | Protein: 39g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 252mg | Sodium: 1086mg | Potassium: 992mg | Fiber: 2g | Sugar: 17g | Vitamin A: 717IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 10mg

Nutritional values are approximate.

Southern Fried Chicken Salad

We ate at a Max and Erma’s the other day. We’ve always enjoyed their southern fried chicken salad. So, I figured I’d try to duplicate it at home. And did I ever. Of course, the key to this salad is the fried chicken. For me that means two things: buttermilk and hot sauce. The rest is pretty much up to you!

Southern Fried Chicken Salad

The end result was very tasty, and as good as the real thing. Maybe even better. Everything about my southern fried chicken salad was delicious, and not just the chicken. Normally I’d lean towards a Ranch or blue cheese dressing, but the bottled Dijon mustard vinaigrette matched the restaurant original’s taste perfectly.

Also try my grilled Greek chicken salad and my copycat of Max and Erma’s Santa Fe chicken salad.

Southern Fried Chicken Salad
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Southern Fried Chicken Salad

My take on Max and Erma's Southern Fried Chicken salad.
Course Main Dish
Cuisine American
Keyword fried chicken, salad
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 513kcal
Author Mike

Ingredients

For the chicken

For the salad

Instructions

  • Place the chicken in a resealable baggie with the buttermilk, hot sauce, and Cajun seasoning. Shake to cover. Refrigerate at least 2 hours.
  • Heat oil in a Dutch oven or deep fryer (3″ worth) to 350 F.
  • In one bowl, place the eggs and beat lightly.
  • In another bowl, combine the flour, salt, paprika, nutmeg, and onion powder.
  • Working in batches, remove the chicken from the bag. Shake off any excess marinade.
  • Dip into the flour mixture. Shake off excess.
  • Dip into the eggs. Shake off excess.
  • Dip into the flour mixture again. Shake off excess.
  • Fry until done, 3-5 minutes per side. Remove to a paper towel lined plate
  • Let cool slightly then cut into thin slices.

For the salad

  • Place lettuce on serving plates.
  • Top with tomatoes, garnish with eggs and cheese.
  • Add chicken.
  • Serve with warmed dressing

Nutrition

Calories: 513kcal | Carbohydrates: 41g | Protein: 46g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 484mg | Sodium: 1415mg | Potassium: 885mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3642IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 6mg

Nutritional values are approximate.

Grilled Turkey Breast Po Boy

I picked up a 3 or so pound boneless, skinless turkey breast the other day. I was going to smoke it and use it in turkey salad sandwiches, but instead I grilled it and sliced it thin for po boys, which I made two ways. Nothing beats a tender, juicy grilled turkey breast po boy on fresh bread with fresh toppings.

Grilled Turkey Breast Po Boy

The first, I served up on a hoagie roll with Southern broccoli slaw. I’ve always liked slaw on pulled pork sandwiches, and have found it goes just as well on any grilled meat sandwich.

The second po boy (ok, more a sandwich) was served up on a hamburger bun with Kaw-Cajun comeback sauce (recipe courtesy Chez John), lettuce, red onion and tomato. The perfect sandwich.

Also try my roasted shrimp po boy. It’s mighty good too!

Grilled Turkey Breast Po Boy
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Grilled Turkey Breast Po’Boys

A great way to serve up grilled turkey (or chicken) breast.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 6
Calories 347kcal
Author Mike

Ingredients

For a classic sandwich

  • 1 medium red onion sliced thin
  • handful lettuce washed and patted dry
  • 1 large tomato sliced
  • ¼ cup Kaw-Cajun Comeback sauce or more

For the slaw-based sandwich

  • 12 ounce broccoli slaw mix
  • 1 bottle southern-style slaw dressing

Instructions

  • Place the turkey into a large resealable bag. Add the dressing. Turn to coat. Refrigerate overnight.
  • Start up your grill for two-zone (direct and indirect) cooking.
  • Salt and pepper the turkey, to taste.
  • Lightly sear the turkey over high heat then move to indirect heat and cook until the internal temperature reaches 170 F. Remove and let rest at least 15 minutes. Slice thin against the grain.
  • Lightly toast the buns or rolls, if desired.
  • Slather the buns with the Comeback sauce.
  • Add turkey.

For a classic sandwich

  • Top buns with sliced turkey, lettuce, onion, and tomato. Serve.

For the slaw-based sandwich

  • Combine the slaw mix and dressing.
  • Heap the slaw over the turkey. Serve.

Nutrition

Calories: 347kcal | Carbohydrates: 30g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 732mg | Potassium: 719mg | Fiber: 2g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 59mg | Calcium: 132mg | Iron: 3mg

Nutritional values are approximate.

Grilled Chicken Wrap with Southwestern Dipping Sauce

This is my take on a recipe for a grilled chicken wrap with southwestern dipping sauce posted on the Kraft website. I liked the original idea, but made a few changes. I really liked the final result. Oddly, my wife did not. She thought it was a tad bland. I found it to be tasty, crisp, and even better when dipped into the sauce.

Grilled Chicken Wrap with Southwestern Dipping Sauce

A lot of recipes like this one for grilled chicken wrap with southwestern dipping sauce call for using chicken breasts. I prefer to use chicken tenderloin, specially when I can find them on sale. They cook quicker and are more tender.

The dipping sauce is good for anything. Veggies. Chips. Wraps.

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.

Also try my delicious southwest wraps.

Grilled Chicken Wrap with Southwestern Dipping Sauce
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Grilled Chicken Wrap with Southwestern Dipping Sauce

A lot of recipes call for using chicken breasts. I prefer to use chicken tenderloins, specially when I can find them on sale. They cook quicker and are more tender.
Course Main
Cuisine American
Keyword chicken, dipping sauce, grilled, southwestern, wraps
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 538kcal
Author Mike

Ingredients

For the wraps

  • 1 pound chicken breasts grilled, cooled, chopped (can substitute tenderloins)
  • 1 ½ cups broccoli slaw see below
  • 2 carrots shredded
  • ½ cup sharp cheddar cheese shredded
  • ½ cup grape tomatoes sliced
  • ¼ cup Ranch dressing
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 4 whole wheat tortillas

For the slaw (you’ll have some leftover)

  • 12 ounces broccoli slaw mix
  • 1 jar coleslaw dressing

For the sauce

  • 6 ounces sour cream
  • 1 clove garlic minced
  • 2 tablespoons red onion minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne
  • ¼ teaspoon kosher salt
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons lime juice fresh

Instructions

For the wraps

  • Combine all ingredients and divide among the 4 wraps. Roll up and place on a hot grill for about 2 minutes per side.
  • Serve with the dipping sauce.

For the slaw

  • Combine the slaw and dressing. Refrigerate for at least 2 hours before using.

For the sauce

  • Combine all ingredients. Refrigerate for at least 2 hours before using.

Nutrition

Calories: 538kcal | Carbohydrates: 38g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 925mg | Potassium: 1119mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6634IU | Vitamin C: 130mg | Calcium: 328mg | Iron: 4mg

Nutritional values are approximate.

Breakfast Po Boy

I was looking at a loaf of French bread that was sitting on the counter. I was wondering what was I going to do with it. I’d made about 8 different po boys in as many days. I was worried that my wife might be getting tired of eating them, but I had to make one more, but I had to make a breakfast po boy. It’s an omelet on a roll, topped with a creamy cheese sauce. If you’re looking for a bit of kick, add some red pepper flake or cayenne pepper to the omelet or (and!) the cheese sauce.

Breakfast Po Boy

It’s All About The Cheese Sauce

This breakfast po boy was easy to make and actually quite delicious. You can put whatever you want into the omelet of course. The cheese sauce takes it over the top. Try my breakfast pizza and my Mexican breakfast taco too!

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.

Breakfast Po Boy
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4 from 1 vote

Breakfast Po’Boy

Put whatever you want into the omelet!
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 1186kcal
Author Mike

Ingredients

For the omelet

  • 6 eggs lightly beaten
  • ¾ cup milk
  • ½ teaspoon kosher salt
  • 1-2 tablespoons onion chopped
  • 1-2 tablespoons red bell pepper chopped
  • ½ cup breakfast sausage cooked and crumbled

For the cheese sauce

For the sandwich

  • ½ loaf French bread halved lengthwise

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 9″ pan with non-stick spray.
  • Mix the eggs, milk, 1/2 teaspoon of salt, onion, pepper and sausage in a bowl and pour into the pan.
  • Bake 40-45 minutes or until done. Remove and let cool slightly.
  • For the cheese sauce, melt butter in a small saucepan.
  • Stir in the cornstarch, 1/4 teaspoon salt and pepper until smooth.
  • Gradually add milk.
  • Bring to a boil and cook 2 minutes or until thickened, stirring often.
  • Reduce heat. Stir in cheese until melted. Remove from heat.
  • Lightly toast the bread if desired.
  • Cut omelet into a rectangle and place onto bread half.
  • Pour cheese sauce over omelet. Add bread top and enjoy!

Nutrition

Calories: 1186kcal | Carbohydrates: 74g | Protein: 68g | Fat: 68g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 2581mg | Potassium: 810mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2377IU | Vitamin C: 7mg | Calcium: 1190mg | Iron: 7mg

Nutritional values are approximate.