recipe Archives - Page 120 of 207

Spicy Sweet-and-Sour Grilled Country-Style Ribs

Country-style ribs aren’t something I think of cooking that often. When I do, they usually end up on a bed of sauerkraut. That’s why I was excited to see this idea for spicy sweet-and-sour grilled country-style ribs in a recent edition of Chile Pepper magazine. I knew that the ribs would be great because everything I’ve made from the magazine has been. And I knew that they’d have some kick. And they do.

Oh, The Sauce!

The sauce on the ribs is the star of the show. I definitely plan on using the sauce on other dishes. It’d be perfect on grilled pork tenderloin, burgers, and pork spare ribs. The ribs are tasty, and really good grilled for a nice char then cooked low-and-slow to perfect tenderness.

I wouldn’t hesitate to make these spicy sweet-and-sour grilled country-style ribs again, and I’ll definitely be using both the Asian rub and fantastic sauce on other cuts of meat.

Don’t use wimpy tools when it comes time to making these ribs. Or anything else on a grill or smoker. You want something sturdy, something quality. I have used Weber’s line of grill tools for decades. I wouldn’t use anything else. Ever.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my slow cooker Vietnamese ribs and my sous vide country style ribs.

Print Pin

5 from 1 vote

Spicy Sweet-and-Sour Grilled Country-Style Ribs

Course Main

Cuisine American

Keyword country-style ribs, sour, spicy, sweet

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 508kcal

Author Based on a recipe from Chile Pepper Magazine

Equipment

Ingredients

For the Asian rub (makes 1 cup, you’ll need 1/2 cup or so for the ribs)

For the ribs

3 pounds country-style ribs
½ cup Asian rub from above

For the sauce

1 hot pepper minced
1 cup pineapple juice
½ cup ketchup
½ cup brown sugar
½ cup white vinegar
3 tablespoons cornstarch
1 teaspoon granulated garlic
½ teaspoon ground mustard
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger

Instructions

For the Asian rub

Combine all ingredients.
Store leftover rub in an air-right container.

For the ribs

Sprinkle the ribs with the rub and rub into the meat. Don’t be shy with the rub and make sure to get all sides or the ribs.
Let ribs rest at room temperature while you preheat the oven to 275 F and fire up your grill for direct cooking.
Grill ribs 10-12 minutes over direct heat, turning once, to get lightly charred. You’re just looking for color here, the ribs will finish cooking in the oven. Over-grilling them will result in tough ribs.
Transfer ribs to a baking sheet and place in the oven.
Bake for 45 minutes or until done.
Serve drizzled with sauce.

For the sauce

Place all ingredients into a blender and puree.
Transfer to a saucepan over medium heat and warm through.

Notes

The rub is also good sprinkled on pork burgers.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Trailer Park Hot Dog

This is my take on the Trailer Park hot dog. It’s another great dog from the Dougie Dog food truck from Vancouver, Canada. I’ve been watching the show Eat Street on the Cooking Channel. They recently had an episode where they visited Dougie Dog. After seeing all the great dogs they have, I decided to make my own versions. Of course, if they had a truck here in Indianapolis, I’d be camped outside their door right now.

Simple. But Oh So Good.

Is there an easier hot dog recipe? Probably, but not a good one. Don’t laugh at the simplicity of these hot dogs. They’re actually quite tasty. You get a crunch from the chips and a nice creamy cheesiness from… well, the cheese.

I was going to serve these trailer park hot dogs on some fru-fru fancy hot dog rolls I picked up from Taylor’s Bakery, but that just didn’t seem right. Grab yourself a pack of the cheapest buns you can find and enjoy some good dogs.

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

Also try my Alpine hot dogs.

Print Pin

4 from 1 vote

Trailer Park Hot Dog

Easy. And yummy!

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 263kcal

Author Based on a menu item from Dougie Dog

Ingredients

4 hot dogs
4 hot dog buns
1 cup plain potato chips crumbled
1 cup cheese sauce warmed (or American cheese slices. I used nacho cheese sauce)
Pickled jalapenos slices, optional

Instructions

Just cook up the dogs and warm the buns.
Top with cheese sauce and crumbled potato chips.
Add jalapenos if you like.

Notes

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

Nutrition

Nutritional values are approximate.

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

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses and pickle, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.

My Go-To Sandwich For Road Trips

The stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

This is one of my ‘go-to’ dishes any time we travel to the beach. I can make it the night before. In the morning I just slice it, re-wrap it, and toss it into the cooler. It gets better the longer it sets, so it’s perfect for that long day by the water.

Mt. Olive Hamburger Dill Chips Pickles, 16 oz

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat. Or for something more traditional, use my deli spread.

Also try my fantastic hot grinder sandwich.

Print Pin

5 from 1 vote

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.

Course Main

Cuisine American

Keyword sandwich, stuffed

Prep Time 12

Total Time 12

Servings servings

Calories 644kcal

Author Based on a recipe from Rachael Ray

Equipment

Mixing Bowl

Ingredients

1 loaf Italian bread
3 cups green cabbage thinly sliced or shredded
½ cup Thousand Island dressing divided
4 ounces Swiss cheese sliced
4 ounces rare roast beef sliced
4 ounces turkey breast sliced
4 ounces pastrami sliced
2 large dill pickles sliced

Instructions

Cut 1″ off the top of the bread creating a lid.
Hollow out the loaf, removing all of the bread except for 1/2″.
Combine the cabbage and 1/4 cup of the dressing.
Spread the remaining dressing on the inside of the bread loaf and the lid.
Layer inside of loaf with the cheese and meats.
Spoon in the cabbage mixture and top with pickles.
Add the lid and wrap the loaf tightly in foil.
Refrigerate for 12 hours before slicing and serving.

Notes

You can substitute your favorite sandwich meats and cheese.

Nutrition

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)

Slow Cooker Party Shrimp

I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try slow cooker party shrimp. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.

It’s Time To Party

You can cook these slow cooker party shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea. I’d serve them with a variety of cocktail sauces. Spicy. Not spicy. Remoulade. Those things.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. Gulf shrimp that have been living in the wilds cannot be beat. That’s why I also use them in my shrimpin’ dippin’ broth.

Also make a batch of my refried bean dip in your slow cooker. It’s another great party dish.

Print Pin

4 from 1 vote

Slow Cooker Party Shrimp

This is absolutely the easiest way to cook up a big batch of shrimp for a party.

Course Appetizer

Cuisine American

Keyword crockpot, shrimp, slow cooker

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 114kcal

Author Mike

Equipment

Slow Cooker

Ingredients

1 envelope seafood boil seasoning or use 2 tablespoons of Old Bay per pound of shrimp
12 beer
1 tablespoon Kosher salt
4 pounds shrimp large, frozen

Instructions

Place all ingredients into a slow cooker.
Add enough water to cover the shrimp.
Cook on high for 2 hours or until the shrimp are pink and done.
Serve hot, warm or cold.

Notes

Great served with cocktail sauce.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Blackjack Hot Dogs

I’m always in the mood for a great hot dog. They make for a great quick lunch. And even though I do occasionally make my dogs ‘traditional’, with just mustard, I really like to jazz them up a bit. Like these still-easy-to-make but fantastic blackjack hot dogs. First, you can’t go wrong with sauteed onion on a dog. It’s the perfect pairing. To offset a bit of that onion sweetness throw in some pepperjack cheese and the crunch of fresh tomato. Finally, top it all off with a kicked up mustard.

Grab Some Spicy Mustard

I used my favorite mustard, Zatarain’s Creole mustard, which has tremendous flavor. It is a little spicy, but not overwhelmingly so. I keep several squeeze bottles on hand at all times (it lasts darned near forever in the pantry) for my Blackjack Hot Dogs and a whole bunch of other things!

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

Try my just-as-great blue moon dogs too!

Print Pin

5 from 1 vote

Blackjack Hot Dogs

You can’t go wrong with sauteed onion on a dog. It’s the perfect pairing. To offset a bit of that onion sweetness throw in some pepper jack cheese and the crunch of fresh tomato.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 392kcal

Author Based on a recipe from Old Neighborhood Foods

Equipment

Ingredients

2 hot dogs
2 tablespoons Cajun seasoning divided (I used our homemade version)
2 hot dog buns
1 tablespoon olive oil
1 small sweet onion sliced
2 slices pepper jack cheese
1 plum tomato chopped
Creole mustard

Instructions

Note: I made these dogs using a griddle on my grill. You can also make them in a skillet (preferably cast iron) on the stove top.
Preheat a griddle on the grill or a skillet over high heat.
Sprinkle one tablespoon of the Cajun seasoning out on plate.
Roll the hot dogs in the seasoning, coating well.
Transfer to the griddle or skillet and cook on all sides until nicely darkened. Remove.
Toast buns as desired.
Toss the onion with the olive oil and remaining Cajun seasoning in a bowl.
Add to griddle or skillet and saute until tender, stirring often. Remove.
Top each bun with a slice of cheese.
Add a hot dog, half of the onions and half of the tomatoes.
Top with mustard and serve.

Notes

The original recipe called for Creole mayonnaise. If you have it, use it. I substituted Creole mustard.

Nutrition

Nutritional values are approximate.

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

Copycat Boston Market Tuscan Herb Chicken 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.

This copycat Boston Market Tuscan Herb chicken is exactly why I bought my Char-Broil Big Easy: crazy good chicken. Sure, I cook a lot of things on my Big Easy, but it cooks poultry like you’ve never had. Perfect every time and easy as you can possibly get. These split chicken breasts were packed with herb flavor. The skin was insanely crunchy and soooo tasty. And oh so moist meat. This may be the best chicken I’ve ever made.

Copycat Boston Market Tuscan Herb Chicken on the Char-B roil Big Easy

Any Chicken Cuts Will Do

You can use skin-less chicken breasts if you prefer, just rub the herb mixture over the meat. The original recipe was for a whole chicken, which you could also do. But make sure you check the meat temperatures in several places before removing the full bird from the cooker. I prefer split chicken breasts when I make this copycat of Boston Market Tuscan herb chicken on the Char-Broil Big Easy..

Char-Broil The Big Easy Better Basket , Silver

Also try my KFC roasted chicken and my citrus herb marinaded chicken, cooked up easy and delicious on the 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

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

Print Pin

5 from 1 vote

Copycat Boston Market Tuscan Herb Chicken on the Char-Broil Big Easy

This copycat Boston Market Tuscan Herb chicken is exactly why I bought my Char-Broil Big Easy: crazy good chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 271kcal

Author Mike

Equipment

Ingredients

4 chicken breasts split, bone-in, skin-on
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cloves garlic crushed
1 ½ teaspoons Kosher salt
2 ½ teaspoons freshly ground black pepper

Instructions

Fire up your Big Easy. Spray the basket with non-stick spray.
Using your fingers, carefully separate the skin from the chicken meat, creating a pocket between the skin and breast.
Combine the oil and the basil, oregano, rosemary and garlic.
Rub the mixture between the skin and meat. Be generous with it.
Salt and pepper the outsides of the breasts.
Place into the Big Easy cooker and cook until the breast meat reaches 165 F. Depending on conditions and the size of the chicken breasts, plan on 10-15 minutes per pound.
Remove and devour.

Notes

You’ll need the Char-Broil Big Easy Bunk Bed Basket if you want to cook more than 2 split chicken breasts at a time.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Smoky Chipotle Dry Wings

The smoky heat of chipotle peppers is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where chipotle was the star, but there’s also hints of onion and garlic. Smoky chipotle dry wings will change your mind about always eating ‘wet’ wings.

I served these smoky chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.

I recommend making extra of the seasoning. Store it in an air-tight container in your pantry. It’ll keep for a bit. That way you’re always ready to make some delicious flavor-packed wings!

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try my Buffalo ranch and Joe Montana dry rubbed wings.

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

Print Pin

5 from 1 vote

Smoky Chipotle Wings

Course Appetizer

Cuisine American

Keyword smoky, spicy, wings

Prep Time 3

Cook Time 45

Total Time 3 45

Servings

Calories 292kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

For the wings

3-4 pounds chicken wings separated
1 tablespoon vegetable oil
Smoky Chipotle Rub #2 divided

Instructions

For the wings

Place the wings into a resealable bag or container.
Add 2 tablespoons of the smoky chipotle rub and the oil.
Seal and shake well to coat.
Let wings marinate for 1-3 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Transfer cooked wings to a bowl.
Add remaining rub and toss gently to coat.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

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

Jersey City Hot Dog

I love a good hot dog. Easy to make, fun to eat. Stuff has to fall off while you’re eating it. That’s the sign of a great hot dog (actually, it’s the sign of good food, period). This Jersey City hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Good Bacon Makes For Good Dogs

I used some of my homemade applewood-smoked maple bacon on my Jersey City hot dog. Wow, what a great combination of flavors. Don’t skimp on the bacon. Life’s too short for tasteless cheap bacon. I didn’t go wimpy on the BBQ sauce. Nope, I used my favorite Bayou BBQ Cajun sauce from Frog Bone. It’s a nice thin sauce with great spice and kick.

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

Also try my Memphis-style BBQ hot dogs.

Print Pin

5 from 1 vote

Jersey City Hot Dog

This Jersey City hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 1312kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns
your favorite spicy BBQ Sauce
extra sharp cheddar cheese shredded
1 small white onion chopped
4 slices bacon cooked, crumbled or chopped

Instructions

Cook or grill your dogs as desired.
Warm buns.
Add dogs to buns and top with BBQ sauce and cheese.
Place under broiler just long enough to melt the cheese.
Add the onion and bacon and serve.

Notes

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

Nutrition

Nutritional values are approximate.

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

Barbecue Green Beans

Why have boring canned green beans when with the addition of just a few ingredients you can have outstandingly good green beans. These barbecue green beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.

These Are Not Boring Beans

I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more.

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Also try my fire-eater green beans.

Inspired by a recipe from Belle of the Kitchen.

Print Pin

4 from 1 vote

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans.

Course Side

Cuisine American

Keyword barbecue, BBQ, green beans

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 153kcal

Author Based on a recipe from Belle of the Kitchen

Equipment

Ingredients

2 cans cut green beans drained
6 slices bacon chopped
¼ cup sweet onion diced
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Instructions

Preheat oven to 350 F.
Open green bean cans, drain, and add to a 9″ x 9″ casserole dish.
Heat a large skillet over medium-high heat.
Add the bacon and cook until starting to crisp, stirring often.
Add the onion and cook until the bacon is crisped and the onion starts to soften.
Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
Pour bacon mixture over the beans and stir to combine.
Place in oven and bake for 20 minutes.

Notes

Add a little sliced or diced jalapeno for a nice kick.

Nutrition

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)

Cajun Hot Dogs

Do this next time you cook up some hot dogs. Take a few hot dogs and roll them in Cajun seasoning before cooking them on the grill. Get them covered all around, end to end. That’s it. The result? Totally great tasty twists on a regular ole hot dog, Cajun hot dogs. They have a nice little flavor that makes your hot dogs different. You don’t want boring hot dogs. What’s the point of going through the trouble of cooking if all you’re going to end up with is boring?

No Ho-Hum Hot Dogs Here

These Cajun hot dogs combine great kick with cool pico de gallo. Each bite is fantastic. And the chile mayonnaise? Use it on hamburgers too or to spice up ho-hum sandwiches.

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

There’s no reason to have boring tasteless dogs. You have to give marinating your hot dogs a try too.

Also try my just-as-great deli dogs.

Print Pin

5 from 1 vote

Cajun Hot Dogs

Do this next time you cook up some hot dogs. Take a few hot dogs and roll them in Cajun seasoning before cooking them on the grill. That’s it. The result? Totally great.

Course Main

Cuisine American

Keyword Cajun, hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 206kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

4 hot dogs
Cajun seasoning
4 hot dog buns
mayonnaise
chili powder mild, or use hot and really get spicy
1 cup Pepper jack cheese shredded
1 cup Pico de Gallo

Instructions

Sprinkle a bit of Cajun seasoning out on plate. Roll the dogs around in the spices to coat lightly then place on a hot grill and cook until done as desired.
Warm the hot dog buns.
To make the chile mayonnaise, combine mayonnaise (a tablespoon per hot dog will do) with chile powder as desired. Slather onto hot dog buns.
Add cooked hot dogs and top with cheese and pico. Serve.

Notes

If you can’t find pico de gallo, you can substitute your favorite chunky salsa.

Nutrition

Nutritional values are approximate.

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