This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. Cheese and heat, a marriage made in heaven! And of course there’s some nice cool sour cream topping it all off. These nacho hot dogs are the stuff dreams are made of!
Pile It High!
With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your dogs up even more by using a really spicy chili or spicy cheese. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it. Make sure you pile your toppings high. Get every inch of the dog covered with goodness.
Visit my other site, For The Wing, for all things chicken-wing!
I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill. But sometimes I don’t need 4 or so pounds of wings. I just need to cook enough for one or two people. That’s where the smaller model comes in. It fits perfectly into my Weber Smokey Joe grill, perfect for making dynamite Buffalo wings using the Vortex!
Note: I think Vortex has stopped making the smaller sized unit for small grills like my Smokey Joe. No worries, just get the model that fits yours.
Of course you can use the Vortex for more than just Buffalo wings, and on more than just a charcoal grill, but I bought mine to make wings. Wings. Wings. And more wings. And it does wings great. Super high heat makes for super crispy tasty wings in the end, with about as little effort as you can possibly get.
I see sometimes people like to add cornstarch or baking powder to their wings to get them more crunchy. I honestly haven’t found this to be necessary. The high heat and long cook times make the skin perfectly crunchy without the trouble.
A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend and make a spiralized radish salad. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried. Make sure to chop it pretty fine, not leaving any big pieces.
A Salad That Screams ‘Wow’
This salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes. Unlike many salads, this one holds it’s crunch thanks to, well, crunchy radishes of course! Since radishes are firm, that also means that spiralizing them is much easier. In fact, I think they’re rather fun. I’ve also found myself just snacking on spiral radishes. I keep them in the fridge until I’m ready to eat them.
If you’re not a fan of caraway seed you can leave it out and still enjoy a fantastic side dish.
I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend and make a spiralized radish salad. Oregano is really what makes this salad fantastic.
I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables into the patties and you have what might just be the perfect pork burger. Or any kind of burger for that matter. It’s just good!
Absolutely Fantastic Burgers
I substituted a hot pepper instead of adding bell pepper to these Asian pork burgers. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs. Every bite of these burgers is amazing. I could make these 10 days in a row and not get bored with them.
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.
Don’t be fooled by the lightly charred chicken exterior. Inside this Cajun marinated chicken on the Char-Broil Big Easy is fantastically moist, tender, flavor-packed chicken. Just like you always get when you cook chicken on the Char-Broil Big Easy. Ready in less than an hour it’s perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
Load Up And Get To Cookin’
I used the regular ole basket that comes with the Big Easy when I made this Cajun marinated chicken on the Char-Broil Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.
The marinade is just a tad bit spicy, but even the most heat-fearing folk will like it. For something a bit more mellow, give my Big Easy Montreal chicken a try.
It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything! If I’m grilling my main dish, I’d prefer to grill my sides too!
A Grill Basket Saves The Day
The original recipe calls for skewering the sprouts. I find it easier to just dump (I mean, place) the sprouts into a stainless steel vegetable grill basket. Skewering a raw sprout is borderline impossible in my opinion. I don’t have to worry about them spinning around or falling off. Or stabbing myself for that matter.
You can use the same approach for grilling other vegetables, such as small red or yellow potatoes or asparagus. Just partially cook (microwave) them first until slightly tender, add the seasonings, and grill until lightly charred and tender. Done!
I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything!
Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I could’ve eaten more of these German Cowboys hot dogs than I’ll ever admit online. Or admit even in person for that matter!
No More Boring Hot Dogs
The German Cowboy hot dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!
I’ve really enjoyed making hot dogs that don’t remind me of the pretty plain ones I remember as a kid. I mean, those weren’t bad. But they weren’t amazing. These are.
I liked to cut a shallow slit down the tops of my dogs before cooking. That way, they open up just slightly while cooking, making a wonderful little ‘trough’ for the toppings.
The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it. Chipotles (smoke-dried jalapenos) are one of my favorite things. I love the combination of heat and smokiness. They’re perfect for things like this southwestern BBQ sauce.
Smoky Spicy Deliciousness
I rubbed down a rack of St. Louis-style ribs with homemade Cajun seasoning. Then I smoked it for 6 hours until the meat was nice and tender. I then brushed on some of this great southwestern BBQ sauce let the ribs smoke for another 15 minutes, just long enough to set the sauce up just a bit. It’s not a thin sauce, and it’s not a thick sauce. I’d call it just the right consistency for things like ribs. You know you’re going to get messy eating them, but there’s no reason to drown in the sauce or to have it all just roll off the ribs and down your arms.
I like to keep my sandwich sauces in squirt bottles. It’s fun to squirt sauces onto sandwiches or well, just about anything.
The simple addition of a few chipotles in adobo sauce to what is normally just a great regular-ole tomato-based BBQ sauce really makes for a totally different, utterly fantastic sauce for ribs, chicken, pulled pork… you name it.
Heat the oil in a medium saucepan over medium-high heat.
Add the onions and saute until starting to soften, about 5 minutes.
Add the garlic and the chipotles and cook for 1 minute.
Deglaze the pan with the vinegar and lime juice.
Reduce heat and simmer until the liquid is reduced by half.
Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt.
Increase heat and bring to a boil then reduce to a simmer and continue simmering, stirring often, for 15-20 minutes or until the sauce is the desired thickness.
Remove from heat and let cool slightly before straining through a fine-mesh strainer.
Not many folks think about grilling radishes. But, the radishes have a certain ‘wow’ factor when you serve them. They look like baby beets or turnips. Grilling them mellows them a bit, making them nice and sweet and really quite addicting. Grilled radishes are a nice change from the way radishes are normally served: cold on top of a green salad. Do not expect the heat and bite and crunch of raw radishes, you won’t be getting that. You’ll be getting better!
Serve Hot. or Cold.
You can also serve grilled radishes cold. Just cook them and put them into a container in the fridge for a few hours to cool. They’re great on salads and they’re great just to snack on. You expect that cold, almost spicy, radish flavor but instead get something much more mellow and totally different. It’s a welcome change. Once you do this you’ll want to serve your radishes like this forever.
I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish.
No Fresh Corn? No Problem.
If you can’t get fresh corn-on-the-cob you can substitute canned corn. You can still make a delicious grilled cream corn with Gorgonzola cheese. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).
I like to use my good ole trusty Dutch oven to make this corn and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
This is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look.Â
