Tag: recipe

Jalapeno Poppers on the Char-Broil Big Easy

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.

Ever since getting a cooking rack for my Char-Broil Big Easy (now replaced by the bunk bed basket) I’ve been making tons of dishes I would normally make on my grill or in the oven. Like these jalapeno poppers. In no time I can make a big batch of these little treats. Cream cheese, bacon, and jalapeno. The jalapenos tame down a lot while they cook, so don’t worry about them being super spicy. They’re very good, and my favorite part, you can taste that they are peppers but not have your mouth set on fire!

Jalapeno Poppers on the Char-Broil Big Easy

A Few Tips

The bacon around the jalapeno poppers won’t get super crispy on the Char-Broil Big Easy, but it does come out cooked perfectly. Some folks like to secure the bacon using toothpicks, but I’ve found if you use pieces that are long enough they tend to secure themselves. If you do use toothpicks, soak them in water for 15 minutes first to help prevent them from burning.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

For a slightly different take on the classic jalapeno popper, try making scorpion tails on your Big Easy. Or my little more mellow pickle poppers.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Jalapeno Poppers on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Jalapeno Poppers on the Char-Broil Big Easy

Ever since getting a cooking rack for my Char-Broil Big Easy I’ve been making tons of dishes I would normally make on my grill or in the oven. Like these jalapeno poppers. In no time I can make a big batch of these little treats.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, jalapeno popper
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 halves
Calories 88kcal

Equipment

Ingredients

Instructions

  • Cut the jalapenos in half lengthwise and remove the seeds and membranes.
  • Spoon in enough cream cheese to fill the cavity.
  • Wrap bacon around jalapenos. Depending on the size of your peppers, you may want to cut the bacon in half first.
  • Season with BBQ rub.
  • Fire up your Big Easy.
  • Transfer jalapenos to the Big Easy cooking rack.
  • Lower basket into the cooker and cook until the bacon is sizzling hot and the cream cheese is melted.
  • Let cool slightly before serving.

Notes

Serve hot.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Cured Smoked Pork Chops

I smoked a few traditional pork chops the other day. I decided to also cure a few chops and see how the two versions stack up against each other. And the verdict? Smoked pork chops, done in any way, are fantastically great! Cured smoked pork chops have a slightly hammier taste than do the traditional chops I made, thanks to an overnight cure. I brushed a bit of warm honey over them just before serving to add a bit of sweetness.

Cured Smoked Pork Chops

Easy, Tender, Moist and Delicious!

I was so very pleased with how great these cured smoked pork chops were. They’re very easy to make, for starters. And they are moist and tender with just a hint of smoke. They were perfect and I cannot wait to make them again!

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 wood chunks to smoke these chops.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my traditional smoked pork chops.

Cured Smoked Pork Chops
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5 from 1 vote

Cured Smoked Pork Chops

I smoked a few traditional pork chops the other day. I decided to also cure a few chops and see how the two versions stack up against each other. And the verdict? Smoked pork chops, done any way, are fantastically great!
Course Main
Cuisine American
Keyword pork chops, smoked
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 2
Calories 527kcal
Author Based on a recipe from Weber Grill Cover

Equipment

Ingredients

Instructions

  • Rub each side of the chops with 1/2 (chops less than 1″ in thickness) – 1 teaspoon (chops greater than 1″ in thickness) of the Tender Quick and refrigerate overnight.
  • The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
  • Rinse the pork chops well and pat dry with paper towels.
  • Season both sides of the chops with salt and pepper.
  • Smoke until the chops reach 130 F.
  • Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
  • Continue smoking until the chops reach 145 F, brushing with the preserves every 10-15 minutes.
  • Let rest 10 minutes before serving.

Notes

Note that cook times will vary depending on the thickness of the chops. Mine were about 1″ thick and took less time than stated below. If you use thin chops you’ll want to start checking them after 15 minutes.
You can use any preserves you like, but apple and peach are great. You can also substitute honey!

Nutrition

Calories: 527kcal | Carbohydrates: 28g | Protein: 58g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 141mg | Potassium: 1030mg | Fiber: 1g | Sugar: 19g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

After I picked up a new Nesco Snackmaster Pro my first attempt at jerky was making Cajun jerky using sliced top round. Everyone loved it. I decided then to make the same flavor jerky, but using ground beef instead. I knew it’d taste great, and I was hoping for a more Slim Jim-like texture. And I got it. Just the perfect bite. Not too tough, not too soft. And packed with Cajun-inspired flavors (with just a bit of a kick!). Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro are addictingly great!

Leaner Meats Make Better Jerky

Just like making regular jerky, you have to start with a lean meat. I used top round which I ground myself. You can substitute any lean beef, but make sure it doesn’t have more than 8% fat. Less is more in this case.

Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

I Love My Jerky Cannon!

Also, you’ll need a jerky cannon to make jerky from ground meat. I had never heard of such a thing. But now that I have one, it’s like the most fun kitchen gadget ever. It’s essentially a large caulk gun that dispenses ground meat. It makes making Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro fun!

More Trays Mean More Jerky

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Also try my ground turkey jerky, made using the Nesco Snackmaster Pro.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Cajun Ground Beef Jerky on the Nesco Snackmaster Pro - Version 2
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5 from 1 vote

Cajun Ground Beef Jerky Strips on the Nesco Snackmaster Pro

After I picked up a new Nesco Snackmaster Pro my first attempt at jerky was making Cajun jerky using sliced top round. Everyone loved it. I decided then to make the same flavor jerky, but using ground beef instead.
Course Dehydrator
Cuisine Jerky
Keyword beef, Cajun, dehydrator, jerky, nesco snackmaster pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 1265kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 2 pounds of meat. You’ll end up with about 1 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 1265kcal | Carbohydrates: 4g | Protein: 195g | Fat: 47g | Saturated Fat: 21g | Trans Fat: 3g | Cholesterol: 562mg | Sodium: 736mg | Potassium: 3295mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2372IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 23mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

Buffalo Wings on the Char-Broil Big Easy

Visit my other site, For The Wing, for all things chicken-wing!

Boy howdy, these Buffalo wings on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once. The rack is no longer available, but has been replaced by the bunk bed basket.

Buffalo Wings on the Char-Broil Big Easy

I did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings on the Char-Broil Big Easy are fantastic right off the cooker. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.

To make this dish 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.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Wings on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings.
Course Appetizer
Cuisine American
Keyword Big Easy, Buffalo wings, Char-Broil
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 281kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the wings into a large resealable bag or container.
  • Melt the butter in a medium saucepan.
  • Stir in the remaining ingredients.
  • Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
  • Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
  • Fire up your Big Easy.
  • Add chicken to the cook racks and lower into the cooker.
  • Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don’t just check one piece for doneness.
  • NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It’s completely optional, though.
  • Remove chicken and place into a large bowl.
  • Add the reserved marinade and toss to coat.
  • Serve with your favorite dipping sauce.

Notes

You’ll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.

Nutrition

Calories: 281kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 852mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s burnt ends so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.

Poor Man's Burnt Ends

The Sauce Is Important

You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

You can also just smoke a chuck roast as you would any other large piece of meat. Like pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.

Poor Man's Burnt Ends
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5 from 1 vote

Poor Man’s Burnt Ends

Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 12
Calories 204kcal

Equipment

Ingredients

Instructions

  • FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
  • Season the chuck on all sides with the rub and place onto the smoker.
  • Smoke until the internal temperature reaches 185 F.
  • Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
  • Remove the chuck roast from the foil and transfer to a cutting board.
  • Cut into 3/4″ cubes and place into a disposable aluminum pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
  • Devour.

Notes

These are also great on a hoagie or sub roll served as sandwiches!

Nutrition

Calories: 204kcal | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 92mg | Potassium: 376mg | Vitamin A: 15IU | Calcium: 19mg | Iron: 2mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone. Every bite is crazy good. Tons of cheese. Fresh avocado. Crunchy red onion, Briny black olives. Sharp green onions. And a great twist: grilled lime squeezed on top for a fresh citrus hit. We loved these dogs.

Loaded Mexican Hot Dogs

Loaded Is An Understatement

I served these loaded Mexican hot dogs with a side of some just-as-crazy-good bean dip and some warmed tortilla chips. It was the perfect dinner basket!

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also give my Mexican charred corn hot dogs a try!

Loaded Mexican Hot Dogs
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4 from 1 vote

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone.
Course Main
Cuisine American
Keyword hot dogs, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 1416kcal
Author Based on a recipe from the Noble Pig

Ingredients

  • 6 ¼ pound hot dogs
  • 1 lime cut into 6 wedges
  • 6 hot dog buns
  • ⅓ cup queso fresco shredded
  • ⅓ cup taco cheese shredded
  • ⅓ cup Mexican cheese shredded
  • 1 handful black olives chopped or sliced
  • ¼ cup red onion diced
  • 1 large avocado chopped
  • 3 green onions chopped

Instructions

  • Fire up your grill and cook the hot dogs.
  • Place the lime wedges on the grill and get them lightly charred.
  • Toast the buns as desired.
  • Place dogs in buns.
  • Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
  • Add remaining ingredients.
  • Serve with lime wedges for squeezing over the dogs.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 1416kcal | Carbohydrates: 114g | Protein: 59g | Fat: 82g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 3638mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 13mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Gold Fever Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. My wife absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.

Gold Fever Chicken Wings

I just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

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!
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my New Orleans-style Bourbon Street wings.

Gold Fever Chicken Wings
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5 from 2 votes

Gold Fever Chicken Wings

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here.
Course Appetizer
Cuisine American
Keyword mustard, spicy, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 474kcal
Author Mike

Equipment

Ingredients

For the wings

For the Gold Fever sauce

Instructions

For the wings

For the sauce

  • Place all ingredients in a saucepan over medium heat.
  • Cook until the butter melts, stirring occasionally.

Notes

Serve with your favorite dipping sauce.

Nutrition

Calories: 474kcal | Carbohydrates: 8g | Protein: 30g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 537mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Smoked Olives

I had my Weber smoker fired up the other day, making a nice batch of smoked pork chops. There was a little extra room on the top rack. Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.

Smoked Olives

So Simple Yet So Good

Smoked olives have just a small kick to them thanks to the red pepper flakes. You don’t have to worry about them being too hot for you even if you aren’t as big a fan of spicy as we are.

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 wood chunks to smoke these olives.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

For another great snack idea, try my smoked Chex Mix. Or skip the smoking and make some spicy roasted olives instead!

Smoked Olives
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5 from 1 vote

Smoked Olives

Since I try to always use up every inch of space, I grabbed a jar of olives and a few other ingredients and in just a bit over an hour we were enjoying some garlicky, smoked olives.
Course Appetizer
Cuisine American
Keyword olives, smoked
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 cups
Calories 281kcal
Author Based on a recipe from Steven Raichlen

Equipment

Ingredients

Instructions

  • Fire up your smoker for smoking 225 – 275 F. Use a mellow wood such as apple.
  • Place the olives in a shallow aluminum pan.
  • Combine the garlic, pepper flake, and oil and pour over the olives.
  • Smoke for 45 minutes.
  • Remove and let cool before serving.

Notes

Serve chilled or at room temperature.

Nutrition

Calories: 281kcal | Carbohydrates: 6g | Protein: 2g | Fat: 30g | Saturated Fat: 4g | Sodium: 2101mg | Potassium: 65mg | Fiber: 5g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Corn-on-the-Cob on the Char-Broil Big Easy

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.

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!

Corn-on-the-Cob on the Char-Broil Big Easy

Add Bacon. Just Because.

I cut my corn-on-the-cob in half and then put them into the Char-Broil Big Easy, standing them on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Also try my corn cooked in packets on the Char-Broil Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Corn-on-the-Cob on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Corn-on-the-Cob from the Char-Broil Big Easy

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 93kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Season the corn.
  • If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
  • Place the corn into the Big Easy basket. I found it easiest to stand them on end.
  • Lower the basket into the cooker and cook 25-30 minutes or until the corn is done and starting to brown on the bottom and the bacon is done (if using).
  • Remove and devour!

Notes

You’ll want to use a Bunk Bed basket to double the capacity of your Big Easy.

Nutrition

Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 146mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

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Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet habanero ground beef jerky on the Nesco Snackmaster Pro has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. It’s definitely not candy-like. More like grown-up candy.

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

Remember To Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making sweet habanero ground beef jerky on your Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, Cajun, whiskey pepper, mesquite, sweet barbecue and hickory.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro
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Sweet Habanero Ground Beef Jerky on the Nesco Snackmaster Pro

This sweet habanero ground beef jerky has a really nice spicy kick to it, but it’s not so hot that you don’t also enjoy a bit of the sweetness. 
Course Dehydrator
Cuisine Jerky
Keyword beef, Big Easy, Char-Broil, jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 2304kcal
Author Mike

Equipment

Ingredients

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 614mg | Potassium: 2449mg | Calcium: 167mg | Iron: 18mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)