I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine. I topped the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
Poutine Elevated
There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds. I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
Course Main
Cuisine American
Keyword fries, pulled pork
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4-6 servings
Calories 698kcal
Author Mike
Ingredients
1 ½poundsFrench friesfrozen, cooked per package instructions (or use fresh-made)
Drizzle with the BBQ sauce and garnish with the pickles.
Devour.
Notes
The amounts in the recipe can be changed to suit your tastes. I didn’t measure anything very closely, I just went for it. You can’t mess this up so don’t worry about amounts so much.
It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker shredded BBQ pot roast and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch!
Not Your Typical Pot Roast
I like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Or do a little bit of each. Half chopped and half shredded makes for a great texture contrast. Either way this slow cooker shredded BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.
I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.
It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker BBQ pot roast and it fit the bill perfectly.
Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious.
Get Fruity
If peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches. Make one batch of these beans and one batch of apple BBQ beans. You’ll amaze all of the guests at your next party.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
Add the bacon and cook, stirring constantly, until the bacon starts to crisp.
Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Do not remove any fat in the skillet.
Add the bell pepper and onion to the skillet and cook until softened, stirring often, 5-6 minutes.
Place all ingredients into a very large bowl and stir to combine well.
Spray a 9" x 13" baking dish with non-stick spray.
Pour in the bean mixture and spread out evenly.
Bake for 1 hour or until bubbly hot. Note: If your pan is full to the brim, you might want to place a large baking dish on the oven rack below to catch any drippings that might flow over the side.
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.
I made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Apply The Sauce At The End
The original recipe for Italian Ranch BBQ chicken on the Char-Broil Big Easy called for marinating the chicken in the BBQ sauce and the dressings. I was using a BBQ sauce made with molasses. I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.
To make these Italian ranch BBQ chicken on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.
Italian Ranch BBQ Chicken on the Char-Broil Big Easy
Welcome to kicked-up old school BBQ chicken. You get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Course Main
Cuisine American
Keyword BBQ, Big Easy, Char-Broil, chicken, Italian, Ranch
My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).
Cheese On The Bottom?
Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me. I used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.
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.
My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good.
Season beef patties with garlic salt and black pepper.
Cook burgers as desired and toast the buns if you wish.
Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you’re certainly welcome to put the cheese on top!).
Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
Serve with lots of paper towels.
Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
Grill the patties until fully cooked.
Add the slices of cheese to the patties and allow to melt.
Remove patties from the grill.
Assemble burgers on the buns and top with the remaining ingredients.
I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best. Pulled pork of course would be another great way to use this delicious sauce.
Just The Right Amount Of Peachiness
This sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too. For me, this is the ideal fruit-based sauce. You really don’t want it to be too over-powering, but you want to taste that fruity flavor no matter what fruit you are using. It’s still a barbecue sauce in the end and not a peach sauce!
I like to store my sauces in squeeze bottles. Then I can squirt it onto whatever I’m serving. I admit, the kid comes out of me and I get a little crazy with it. Patterns, designs, you name it. I get ‘artsy’ with it.
Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
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.
I’ve been wanting to make this old school BBQ chicken on the Char-Broil Big Easy for some time now. I flashed back to the mid-1970s, to my earliest memory of a cookout, and chicken. Chicken legs, then. Grilled and sauced with off-the-shelf Kraft BBQ sauce. That’s it. Done. Well, this is my take on the classic I remember from 40 years ago. I used split chicken breasts because that’s what we prefer, but any cut of chicken would work just fine. Just chicken and BBQ sauce. Summer.
Not Fancy. Just Delicious.
I didn’t do anything fancy to this old school BBQ chicken on the Char-Broil Big Easy. A little oil, salt and pepper and that’s it. No brine, no fru-fru spices. Just simple flavors. With your Big Easy (and specially if you add a Bunk Bed basket) you can cook up a big batch of chicken ahead of time for a picnic or family get-together.
I’ve been wanting to make this old school BBQ chicken on my Char-Broil Big Easy for some time now. I flashed back to the mid-1970s, to my earliest memory of a cookout, and chicken.
I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Spicy BBQ Deliciousness
I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken. I also enjoy it on top of hot-off-the-grill hamburgers.
I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smoky spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppy seed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky and you get the kick. But both are nicely balanced and not overwhelming.
A Totally Different BBQ Sauce
I cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious! This is a really great twist on a traditional BBQ sauce!
The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky, you get the kick, but it’s nice and not overwhelming.
This grilled sweet BBQ bacon takes candied bacon to a whole new fantastic place. The bacon gets ‘happy’ overnight in an off-the-shelf marinade, getting infused with slightly sweet BBQ flavors. Skewered and onto the grill over indirect heat until just starting to get golden brown. Any more and the marinade will caramelize.
Bacon Appetizers. Yes. Bacon Appetizers.
After cooling (and I have to admit, some didn’t cool much before I devoured them) you have wondrous appetizer bacon-on-a-stick. Grilled Sweet BBQ bacon is the stuff dreams are made of. You won’t find yourself eating just one, that’s for sure. You can serve them as appetizers. You can serve them as desserts.
Great On Burgers, Too
I also took some of the bacon off the skewers and saved it for topping burgers later in the day. The bacon adds tremendous flavor to a burger. Way, way beyond your usual bacon. No plain ole bacon here. People will take that first bite and their faces will light up knowing they just had something truly special.
Separate bacon strips and place into a large resealable container or baggie.
Add the marinade. Seal and toss gently to coat.
Refrigerate for at least 4 hours, or overnight for best results.
Turn the bacon over every few hours to get the marinade well-distributed.
Thread the bacon onto the skewers. I found it easiest to first fold the bacon like an accordion, then I fed the skewer through the middle.
Fire up your grill for indirect cooking.
Place the skewers onto the grill.
Grill for 10 minutes then flip and continue grilling another 5-10 minutes or until the bacon is done. NOTE: The bacon will not be crispy. Do not let it cook until it gets dark.
If you are serving the bacon on skewers as meat snacks, let them cool before serving.
If you are using the bacon on burgers or sandwiches, immediately remove the bacon from the skewers before cooling. Once the bacon cools it will be very difficult to remove the skewers.
Notes
Try this recipe using your favorite store-bought or homemade marinade!
