From the moment I ran across this great idea for the Big Kahuna hot dogs from the menu at Duke’s Gourmet Hot Dogs (sadly, now closed) I knew one thing. I knew I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too. There’s just enough to give you that great hammy (not smoked) flavor. But for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce.
Pineapple And BBQ Sauce Go Great Together
I didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chunks, and those would’ve found their way between the grill grates. If you have pineapple slices just toss them on the grill for a few minutes on each side. Then chop them into bite-sized pieces. The pineapple and the sauce are what makes these Big Kahuna hot dogs so great!
From the moment i ran across this great idea for the Big Kahuna hot dogs I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 299kcal
Author Based on a menu item from Duke’s Gourmet Hot Dogs
I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Spicy BBQ Deliciousness
I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken. I also enjoy it on top of hot-off-the-grill hamburgers.
I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas. These little morsels are devilishly dangerously good.
Addicting Potato Bites
The bacon wrapped around the grilled volcano potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.
Grab A Few For Yourself
I refer to these as ‘cook’s treats’. A cook’s treat is something you make that the cook gets to sample first. And in this case by ‘sample’ I mean a whole bunch of. Make extra because they won’t all make it to the table!
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!
6slicesbaconhalf cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
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 Sriracha bacon onion rings on the Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? I have to tell you, these rings don’t get all super crispy like deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests!
Easy To Make. Fun To Eat.
Basically, you can serve the Sriracha Bacon Onion Rings on the Char-Broil Big Easy ‘as-is’. Or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch will help cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.
You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the bunk bed basket. It adds a lot of cooking room.
Slice the onion into thick ‘steaks’ about 1/2″ thick.
Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
Squeeze some Sriracha into a bowl that’s just big enough to fit an onion ring.
Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loosely or it will fall off.
Brush (or just use your fingers) more Sriracha on the outside of the bacon.
Place the rings on your Big Easy rack and lower into the Big Easy.
Cook the rings until the bacon just starts to crisp.
Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better. You can make a smoked shrimp Cobb salad any way you want to suit your tastes. Just don’t forget the star of the show, the smoked shrimp!
This Is Not A Boring Salad
The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables. And the pop of the cherry tomatoes. There’s no point in having a boring smoked shrimp Cobb salad.
I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.
Green beans are in season, which means I usually grab a pound or so every few days at the grocery store. Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.
Add Some Orange Things
You can also add carrots to these copycat Outback Steakhouse green beans for a great twist on the restaurant classic. Just peel a few carrots and slice them thin. Put them into the boiling water for a minute or two before adding the beans so they all come out done and tender at the same time. You want the ‘bite’ to be the same between them.
I actually use my good ole trusty Dutch oven to make these beans. I was able to make the entire thing in a single pot. 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!
For another variation, and one with a little kick, toss in a few pinches (or more) of dried red pepper flake when you saute the beans. Also try my awesome green bean recipe.
Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.
I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill (a Weber grill, in this case!). They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. I finish mine off with traditional toppings: cheese, sour cream, green onion and crumbled bacon.
Its The Chipotle Butter…
But there’s a bit of a twist. The potatoes are brushed with a great chipotle butter that gives them a bit more smokiness and just a little heat. It’s what makes them stand above the normal crowd of potato skins.
I recommend that you use a grill basket when making potato skins. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill.
Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
Fire up your grill for direct and indirect cooking.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
Turn potatoes over and top with cheese.
Grill another 2 minutes or until the cheese is melted.
Serve topped with the bacon, green onions, and sour cream as desired.
Notes
Try to make your potato wedges all the same size so they cook at the same rate.
Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smoky spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppy seed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky and you get the kick. But both are nicely balanced and not overwhelming.
A Totally Different BBQ Sauce
I cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious! This is a really great twist on a traditional BBQ sauce!
The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky, you get the kick, but it’s nice and not overwhelming.
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.
Well, heck yeah! If you follow this blog you know I’m a huge fan of the Char-Broil Big Easy. I’m not afraid to cook anything on it, from chicken to crab. But never pork tenderloin until now. And wow, what a great job my Big Easy did (again!)! I injected the pork tenderloin with a simple Cajun butter mixture (you could use store-bought), let it get happy in the fridge for a bit, then skewered it using one of the kabob add-ons (see my Char-Broil Big Easy Add-On page) and cooked it up. In no time (really) I had a perfectly cooked Cajun pork tenderloin, all ready for slicing and eating on sliders.
Go Tenderloin, Not Loin
I prefer pork tenderloin pork loin 9 times out of 10. It’s more tender and flavorful. It’s the pork equivalent of a beef tenderloin, so you know it’s the best. Like most cuts of pork it needs a little flavor boost, but I don’t go crazy with it.
Feed A Crowd
You’ll see that I had no problem fitting two 1 1/2 pound pork tenderloins into the Big Easy. I did have to cut them in half, but it was close… I probably could’ve made them fit without cutting. That means I could probably easily fit 4 (or maybe even 6) tenderloins on the Big Easy at once… enough for a crowd and then some! Note that you might want to trim the ends just a bit if they are much thinner than the rest of the tenderloin or they will be done cooking well before the rest of the meat.
Well, heck yeah! If you follow this blog you know I’m a huge fan of the Char-Broil Big Easy. I’m not afraid to cook anything on it, from chicken to crab. But never pork tenderloin until now.
If you follow this blog you know that I’m a lover of all things Buffalo-wing-flavored. From wraps to pizza to cauliflower. And of course, chicken wings! I’m not picky as long as it has that great vinegary heat with a hint of butter. So why wouldn’t I make Buffalo wing hummus? Yep, smooth hummus with that sneak-up-on-you spicy classic flavor. Perfect and as an added bonus it was a big hit at our last family get-together. As much as I liked it, I can’t say I was expecting such high praise for it! It was a happy day for sure!
A Different Tasting Hummus
There’s nothing wrong with dipping pita bread in this Buffalo wing hummus, but since there’s wing flavors in there, don’t forget to have some celery and carrot sticks around too. Just to keep it ‘classic’.
It’s up to you to decide how chunky or creamy you want your hummus to be. If this is your first time making it I suggest that you start out slow. Process it in your food processor just a bit and take a taste. Want it creamer? Keep going. Error on the side of caution, though. You can’t un-process it!
