These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had. Wonderful grilled seasoned beef, kick’n pepper jack cheese, a creamy remoulade, crunchy red onion and my favorite, spicy homemade Tasso that just melts in your mouth. All on homemade buns. Without the tasso these are great burgers. With it, they are amazing.
Every bite of these Louisiana burgers is fully of fantastic flavor. If you don’t want to go through the ‘trouble’ of making tasso, I strongly encourage you to find some. Even if you have to drive to Louisiana. It’s special. The flavors are very concentrated so you won’t need much. It’s salty, spicy and lightly smoky. Perfect on a grilled burger.
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 could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy. I’ve made tons (literally) of chicken on my Big Easy, the best poultry cooker around. But for some reason I’ve neglected to try beer can chicken on it. Well, let me tell you, this is flat-out great. Crazy moist. Even moister than the Big Easy usually does, which is pretty darned moist. And flavor? Incredible. Just incredible. And crunchy skin. A big bonus!
The holder
I picked up a Char-Broil folding chicken roaster to help make this Ragin’ Cajun beer can chicken and am I ever glad I did. It made making beer can chicken an absolute breeze. You simply insert a standard 12 ounce beer can (along with any flavorings you want) into the center of the holder then fold up the ‘arms’. The can is locked into place, which is a great thing if you’ve ever made beer can chicken before. The cans can be flimsy and crush or spill. This holder solves that problem and then some. The chicken then slides down over the holder and beer can. Easy. Very easy.
I used a turkey basket (which has a door for easy access), but the basket that comes with your Big Easy works just fine too. You can see the can sticking out of the bottom of the chicken in the picture above.
Rinse the chicken in cold water. Transfer to a resealable bag or container.
Whisk together 1 can of beer and the liquid smoke. Add to the container of chicken. Seal and refrigerate for 45 minutes, turning every 15 minutes to marinade the chicken.
Fire up your Big Easy.
Remove the chicken from the marinade and pat dry.
Rub the chicken down with a bit of oil, getting in every nook and cranny.
Combine the Old Bay and Cajun seasonings.
Rub half of the seasonings all over the outside and inside of the chicken.
Open the remaining beer and take a few good swigs. Then add the remaining rub to the beer can. Put your finger over the opening and shake a bit to combine.
Place the beer can in the holder, if using. Latch it in.
Carefully slide the chicken over the beer can.
Transfer the chicken to a Char-Broil Big Easy basket and lower into the cooker.
Cook until the chicken is done, reading 175 F in multiple places using an instant-read thermometer.
Let rest 15 minutes before carving.
Notes
You’ll want to use a Char-Broil folding roasterto make this even easier. Place inside a Big Easy basket (NOT directly on the bottom of the cooker!) and get to cooking!
The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!
That Great Smoky Flavor
You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these rolls I went with apple. The results were amazing!
Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.
Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.
For the rolls
Bring a large pot of salted water to a boil.
Add the cabbage with the hole where the core was facing down.
Cover and boil for 10 minutes.
Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
Combine remaining roll ingredients in a large bowl. Mix well.
Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
Place into a disposable aluminum pan, seam-side down.
For the sauce
Combine all ingredients in a bowl.
Pour sauce over the rolls.
Place onto smoker and smoke for 15-20 minutes.
Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
Let cool slightly then serve.
Notes
These freeze well for thawing and reheating later.
Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.
Add Some Creamy Grits
I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.
You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal. Of course, you’ll be missing out on that great smoky flavor.
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this chuck roast.
I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.
Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic.
1cupchicory coffeeregular flavorful coffee can be substituted
ricecooked, for serving. cooked grits are great too!
parsleychopped, for garnish
Instructions
Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
Smoke the chuck roast for 2 hours.
Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
Carefully remove the chuck roast and shred. Return to the pan.
Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.
Notes
Also great served on French bread with your favorite toppings as sandwiches.
