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Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.
I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.
I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic.
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.
Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
Don’t Fret, They’ll Get Crispy As They Cool
The key to cooking bacon jalapeno tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.
Add Heat As Desired
If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight. Don’t wait until the last minute to dress it, you do want to give it a little time to get the cabbage and other ingredients ‘happy’.
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 absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Bunk Bed Baskets Make Life Easier
Although you can cook a few baby potatoes on the rack that comes with the Char-Broil Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once. If you prefer a potato with a little bit of spicy kick to it try my Fire-Eater potatoes also made on the Big Easy.
To make these potatoes 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.
I absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it.
Don’t you just love when an incredibly simple dish comes out so fantastic? I was looking for a little something to take to dinner at my wife’s sister’s house. Nothing big, just something fresh. Since strawberries were in season I picked up a few pints and made these delicious black pepper strawberries. The perfect combination of citrus and berry with a nice peppery twist. I even added a bit more pepper than the recipe called for (because I love freshly ground black pepper). Yummy!
Don’t Rush Things
You can’t skip on the time these black pepper strawberries need to sit in the fridge before you serve them. They need that hour to absorb some of pepper and citrus-flavored juices. Toss them just before serving.
The perfect combination of citrus and berry with a nice peppery twist. I even added a bit more pepper than the recipe called for (because I love freshly ground black pepper). Yummy!
You can make BBQ beans at home in no time. Really great beans at that. So why grab a can of BBQ beans from the store? Sure, I’ve made scratch baked beans before (on the smoker and they were fantastic!). These aren’t those beans. Quick to fix, these BBQ beans still pack in the flavor.
The Sauce Makes The Beans
You can make these quick fix BBQ beans taste however you like just by changing which BBQ sauce you add. From smoky to spicy, you can’t go wrong. And speaking of spicy, for a little extra kick add a few sliced jalapenos. And for extra crunch, chop half of a medium sweet onion and toss that in too. You really cannot make a boo-boo when you make these beans.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
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.
These bacon BBQ chicken bombs on the Char-Broil Big Easy have been on my to-do list for a while now. I was definitely looking forward to making them on my Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.
Not A Spicy As You Think
Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat.
Easier Than You Think
These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.
Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
Season the chicken with salt and pepper.
In a bowl, combine the cream cheese and cheddar.
Spoon the cheese mixture into each jalapeno half.
Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don’t unroll. If you’re chicken pieces are too big you might have to trim them a bit.
Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they’re fun to make. And they’ll taste great no matter what when they are done!
Fire up your Big Easy.
Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can’t reach them, just baste them after they are cooked.
Remove and check for doneness (165 F) on all cooking levels.
Let rest for 5 minutes then serve.
Notes
Note: You’ll need at least one Bunk Bed basketfor your Big Easy, or even two, or you might have to cook these bombs in batches.
Any good bistro has a good bistro burger. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. My deluxe bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. This is one messy burger and that’s a good thing. I’ve always said “The messier it is, the better it’s going to be.”
More Sauce, More Better
The sauce absolutely paired beautifully with the burger. It’s so good that I doubled the sauce recipe.
That Horseradish Kick
I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.
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.
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.
It’s impossible to get tired of roasted chicken. Though sometimes I do like to mix it up a bit and make beer can chicken. It’s just as easy as not-beer-can-chicken, and comes out packed with flavor and is so moist and tender…. yum! For my honey brown beer can chicken on the Char-Broil Big Easy I used a great honey brown ale and a slightly herby seasoning that paired perfectly with the beer. The chicken smelled so great while it was cooking that I just sat next to the Big Easy, inhaling the wonderful aromas.
Blaze Your Own Trail
Yep, most food blogs take pictures of their beer can chickens from the front, also known as the ‘money shot’. Me, nope. I went for the flip side of my honey brown beer can chicken on the Char-Broil Big Easy.
Oh That Crispy Skin
Also, look at that great color! And yes, the skin is crispy. Even if you’re trying to avoid fat, I double-dog dare you to not at least try a piece of the skin. For something different, try my beer can cabbage on the Big Easy. It’s different for sure!
Honey Brown Beer Can Chicken on the Char-Broil Big Easy
For my honey brown beer can chicken on the Char-Broil Big Easy I used a great honey brown ale and a slightly herby seasoning that paired perfectly with the beer.
Combine the remaining ingredients except for the beer. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
Add reserved spice mixture to the beer and insert into the chicken.
Place chicken into the basket and insert into the Big Easy.
Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
Let rest 15 minutes before removing the beer can and carving.
Notes
I use the Char-Broil folding chicken roasterto hold the beer or soda cans securely. If the beer you’re using is only available in a bottle, just empty the contents into an empty beer or soda can.
This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob. Every bite is a combination of sweetness and smokiness with just a hint of spicy.
Great Tastes In Every Bite
The topping on the corn on the cob maque choux is also great on other dishes, such as grilled hamburgers or hot dogs. It’s really packed with flavor and takes almost no time to make.
Tasso may be hard to find depending on where you live. You can substitute bacon, or if you have a smoker (I use my Weber smoker), make your own. It takes a little time and effort to make, but oh boy is it ever worth it.
If you use a particularly spicy tasso you might want to cut back on the Cajun seasoning.
This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob.
