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.
Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a high temperature. Much higher than you would normally run a smoker so you have to adjust the cooking times. Of course, but the rest is pretty straightforward and worry-free.
These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. So there’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. No, they are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.
The key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You must make sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.
Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it like a wet towel. You'll be amazed at how much liquid will be released.
Place beef and pork into a large bowl. Add onion mixture.
Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
Divide beef mixture into 4 pans. Spoon remaining sauce over top.
Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
Visit my other site, For The Wing, for all things chicken-wing!
I don’t normally like to eat chicken wings that are so blazingly hot that you fall to the floor and curl up into a fetal position. I like great flavor with a bit of heat. These fire-eater habanero wings can satisfy your craving for serious heat, or if you’re like me, satisfy your craving for tasty, slightly hot, wings. It’s all in the amount of habanero sauce you add. For me, that means just enough to make my lips tingle and my eyes water. These wings came out fantastic, and are by far my favorite hot-and-spicy wings.
I cooked these Fire-Eater habanero wings using the Vortex insert on my Weber Performer grill. The end result are perfectly cooked wings, with nice crunchy skin, and great cooked-over-fire flavor
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Anita I tried planting a garden a few years ago. We had all the usual things, like lettuce, and corn, and tomatoes. Well, even with a fence around it, the deer, rabbit, raccoon and possum had an absolute field day eating all of our produce. We ended up with maybe half a head of lettuce and a small head of cabbage in the end. It was a total loss.
We still plant a garden, but it’s now in pots, and it consists solely of peppers. Pimento, jalapeno, Cajun, and habaneros. No animals bother them at all. Victory!
I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.
This habanero sauce has a great fruity flavor to it. I added mango, but you could use just about any fruit, such as papaya or even pineapple. I found it to be not overly hot at all, but it’ll still wake you up and tingle your lips and tongue.