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Smoked Onion Dip

Wow. I’ve always been a fan of Vidalia onions. I load up on them while they are available (for a short time) here in Indiana. I often grill them, but smoking them was a bit new to me. It’s certainly easy to do. Just cut them in half and toss them on the smoker for an hour or so until they’re as smoky as you want them. Done.

This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness. It’s a thicker dip, so don’t reach for some wimpy thin chips that aren’t going to handle the load. I used bagel chips. The combination was perfect.

I smoked the onions on my Weber Smokey Mountain smoker since I already had it going, cooking some pork belly for bacon. The onions only take a little while to cook, freeing up the smoker for other good things.

What Do You Do With Smoked Onions?

This recipe comes from The Elk, a bar/restaurant in Spokane, Washington. The original version is used as a dipping sauce for chicken. I decided to use it as a chip dip. And what goes great with smoked onion dip? Yep, you guess it. Smoked potato chips.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my grilled (or smoked) queso dip.

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4 from 1 vote

Smoked Onion Dip

This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness.

Course Appetizer

Cuisine American

Keyword dip, onion, smoked

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 479kcal

Author The Elk, Spokane, WA

Equipment

Ingredients

4-5 sweet onions halved (you’ll need 4 cups of smoked onion in the end)
4 cups mayonnaise
2 cups sour cream
1 cup milk
3 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon sugar
1 tablespoon kosher salt plus more for seasoning

Instructions

Place onion halves on a smoker and smoke at 225 F for 1-2 hours or until the desired smokiness is achieved (Just cut a piece off and try it. It’s delicious!)
Let onions cool then chop roughly and place into a blender or food processor and process until smooth.
In a large bowl combine the pureed onions and the remaining ingredients, adding more salt if desired.

Notes

You may want to add a little onion and taste as you go in case you find the smoked onion to be too strong.

Nutrition

Nutritional values are approximate.

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Potato Chip Nachos

I had a bit of leftover slow cooker pulled pork on hand. That means it’s time to make a big ole platter of nachos. But this time I thought I’d do something different than my favorite pulled pork tater-tot nachos. And something different than using tortilla chips. Yep, time for some potato chip nachos. Same great flavors as regular nachos served up on thick potato chips. It’s a nice twist on the usual. And you know what? They just as good as the classic if not better! I bet Ignacio Anaya never thought of making his invention with plain ole chips!

Better Than Tortilla Chips?

These nachos didn’t last long at all. They have all of my favorite tastes in each and every bite. Perfect! I used sturdy ruffled plain chips but you could use flavored chips too. Jalapeno chips would be great for a kick, but then nacho-flavored chips would be the other obvious choice! I do recommend that you try to use the ruffled-style chips. Those ridges capture the yummy toppings and keep them from falling off when you pick them up. That means you get more flavor in each and every bite.

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Also try my tater tot nachos and my classic nachos.

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5 from 1 vote

Potato Chip Nachos

Same great flavors as regular nachos served up on thick potato chips.

Course Appetizer

Cuisine American

Keyword nachos, potato chips

Prep Time 10

Total Time 10

Author Mike

Ingredients

potato chips
Pulled pork I used my homemade smoked pulled pork, warmed
Pinto beans
Pico de gallo
Cheddar cheese shredded
Guacamole
Sour cream
Cilantro chopped

Instructions

Arrange the chips on the bottom of a large platter.
Add remaining ingredients.

Notes

Don’t forget the hot sauce too!

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)

Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. And I can often find them late into the season. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Nothing Fancy. Just Great Carrots.

This recipe uses ingredients I usually have on hand. Sometimes I don’t have a fresh lemon. So either skip the zest or use a bit of lemon pepper instead. And I’m just about downright lucky if I find fresh dill at our local grocery store. I often end up using dried instead. Either way this steamed carrots with lemon-dill vinaigrette is a fantastic side dish.

Steamer Basket Stainless Steel Vegetable Steamer Basket Folding Steamer Insert for Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot (5.1″ to 9″)

Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

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4 from 1 vote

Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Course Side

Cuisine American

Keyword carrots, dill, lemon, vinaigrette

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 105kcal

Equipment

Mixing Bowl
Stock Pot with a steamer basket

Ingredients

1 medium lemon zested and juiced
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
⅓ cup extra-virgin olive oil
3 tablespoons dill fresh, chopped, or 3 teaspoons dried, crumbled
½ teaspoon kosher salt
3 pounds carrots medium-sized

Instructions

In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
While still whisking, slowly pour in the olive oil. Whisk until smooth.
Whisk in the dill, salt and lemon zest.
Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
Place carrots in a large bowl or pan and drizzle with the vinaigrette.
Toss to coat and let set for 5 minutes to absorb the dressing.

Notes

You can also use baby carrots.

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)

Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers. Sure, the cheese sauce is amazing (it’s actually a bit beyond amazing, and would also be fantastic on hot dogs), but the patties are the star of the show. Any burger patty I make in the future will be just like these. Tender, juicy, smoky, and incredibly tasty. With a bit of a kick. Tremendous. And not meatloaf-y, either. You know the kind of burgers I’m talking about. They’re more like meatloaf than burger. Don’t worry, these do not cross the line into meatloaf-ness.

Flavor-Packed Patties. Messy Sauce. Fantastic!

Grating onions can take a bit of time, but it’s well worth the effort on these Tex-Mex bacon cheeseburgers. Although you can sort of duplicate the texture by pureeing the onions in a blender, I’ve found it’s best to get out a box grater, grab an onion, and just get to work.

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.

Weber Original Burger Press, Black

Also try my Tex-Mex corn chip chili.

$Tex-Mex Bacon Cheeseburgers$

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5 from 1 vote

Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers.

Course Main

Cuisine American

Keyword bacon, burgers, cheese, southwestern

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 996kcal

Author Based on a recipe from Pass the Sushi

Equipment

Saucepan

Ingredients

For the patties

12 slices bacon cooked
1 pound ground beef
4 tablespoons white onion grated
2 cloves garlic minced
2 tablespoons chipotles in adobo sauce pureed
2 tablespoons Worcestershire sauce
Kosher salt
ground black pepper

For the cheese sauce

3 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
1 ½ cups cheddar shredded
1 14 ounce diced tomatoes with green chiles drained

For the burgers

4 burger buns
Garnishes as desired onion, tomato, jalapeno, etc

Instructions

For the patties

Fire up your grill.
Chop 4 pieces of the bacon and place in a large bowl.
Add the beef, onion, garlic, chipotles, Worcestershire sauce and salt and pepper to taste.
Mix well and divide into 4 equally sized portions, then form into patties.
Transfer to the grill and cook as desired.

For the cheese sauce

Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and continue whisking while cooking for 1 minute.
Continue whisking while slowly adding the milk. Cook until warmed but not simmering, whisking often.
Stir in the cheese until melted.
Add the tomatoes, stir, and cook until warm. Reduce heat to low until ready to use.

Finally assembly

Top each bun bottom with two slices of the bacon.
Add patties and plenty of cheese sauce.
Add desired garnishes.
Serve.
Devour.

Notes

Serve with plenty of napkins.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Cajun Bay Chicken Wings

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

A few weeks ago I made a beer-can chicken recipe that used a 50/50 combination of Cajun seasoning and Old Bay seasoning. I instantly fell in love with the combination. A little heat, a little sweet, cloves, allspice, paprika… just about all you could imagine. I knew right then and there that I wanted to use the same mix on chicken wings. And so my Cajun Bay chicken wings were born. And oh how good they were. I served them dry, not sauced. Just that great combination of Cajun and Old Bay seasonings, with a little Ranch dressing on the side for dipping. The flavor combination was fantastic, and one you will see here again soon.

Once the wings are cooked, you can dust them with more of the Cajun and Old Bay mix if you want even more pronounced flavors. I skipped it since my wife isn’t quite the fan of Old Bay as I am. She doesn’t like cloves or allspice so much. That’s one nice thing about this mix. You still get those flavors, but they are toned down a bit because of the addition of the Cajun seasoning.

OLD BAY Seasoning, 6 oz

I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cravin’ Cajun and Cajun honey lime wings, and my Cajun wings with dipping sauce.

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5 from 1 vote

Cajun Bay Chicken Wings

Once the wings are cooked, you can dust them with more of the Cajun and Old Bay mix if you want even more pronounced flavors.

Course Appetizer

Cuisine American

Keyword Cajun, Old Bay, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 320kcal

Author Mike

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips discarded
1 ½ tablespoons Cajun seasoning see note
1 ½ tablespoons Old Bay seasoning see note
2 tablespoons vegetable oil

Instructions

For the wings

Place wings in a large resealable baggie or container.
Combine the Cajun and Old Bay seasonings.
Add the oil and seasonings, seal, and shake to coat.
Refrigerate 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.

Notes

If you want to add more seasoning to the wings after they are cooked make another batch using 1/2 tablespoon each of the Cajun and Old Bay seasonings. Sprinkle the cooked wings with the mix just before serving.

Nutrition

Nutritional values are approximate.

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Mount Vesuvius Burger

The Mount Vesuvius burger was available at Red Robin for a limited time years ago. It was ‘invented’ by a 12-year old. At 12 I was not inventing crazy-good burgers, or even horribly-bad burgers. Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smoky flavors of bacon and provolone, and the serious kick of a spicy sauce. This is one mighty impressive burger. And it’s mighty delicious too.

Messy Is Good

As I’ve said before, the sign of a good burger is just how messy it is when you eat it. Well, you don’t have to look at this burger for too long to realize just how good (er…. messy) it is going to be when you bite into it.

Want a cool variation to this already great Mount Vesuvius burger? Add some French fried onions for a great crunch. Onion rings work great too. Just make sure they’re good and crunchy. Lame onion rings need not apply.

Weber Original Burger Press, Black

Also try blue cheese burgers with caramelized onions.

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5 from 1 vote

Mount Vesuvius Burger

Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smoky flavors of bacon and provolone, and the serious kick of a spicy sauce.

Course Main

Cuisine American

Keyword burgers, spicy

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 506kcal

Author Mike

Equipment

Ingredients

For the burgers

4 patties beef burger 4 ounces each
2 hamburger buns
4 strips bacon cooked
4 slices provolone cheese
blue cheese crumbled, or substitute Gorgonzola

For the lava sauce

¼ cup your favorite BBQ sauce I used a sweet sauce
¼ cup hot sauce
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 dash garlic powder

Instructions

For the burgers

Cook patties as desired. Toast buns if desired.
Assemble burgers by first slathering the bottom buns with the sauce.
Add a burger, a slice of provolone and the bacon.
Add the other patty and the remaining provolone cheese.
Add more sauce and the cheese crumbles.
Add the bun top and serve with plenty of napkins.

For the lava sauce

Combine all ingredients.
Heat in a small saucepan if you wish to serve the sauce warm.

Notes

If you have any leftover sauce, store it in the fridge. Reheat before using.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Butterflied Chicken Breasts 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.

I love making split bone-in chicken breasts on my Char-Broil Big Easy. The Big Easy is the king of poultry cooking in my book. But I’ve never made boneless chicken in it until now. The new cooking rack available (update: no longer available. I recommend using a Bunk Bed basket instead) from Char-Broil lets me cook on 6 levels versus just two with the standard Big Easy basket and bunk bed basket. So, I bought 4 (you could do up to 6, like I mentioned, but here they come 4 in a family pack) chicken breasts and got started. I butterflied the chicken first. Butterflying ensures nice even cooking. Big ole thick breasts can be more challenging. Butterflying solves that. I let them marinate for a while then onto the Big Easy until done!

Great On Salads

I sliced the butterflied chicken breasts on the Char-Broil Big Easy thin and used them to top some fantastic salads. The chicken was moist and packed with flavor.

Checking For Doneness

Make sure you test each chicken breast for doneness before removing it from the rack. Depending on weather conditions and the chicken thickness some may get done before others.

Char-Broil The Big Easy Bunk Bed Basket

Also try my Stubb’s chicken rub chicken, also made 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!

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5 from 1 vote

Boneless Skinless Chicken on the Char-Broil Big Easy

Butterflying ensures nice even cooking. Big ole thick breasts can be more challenging. Butterflying solves that. I let them marinate for a while then onto the Big Easy until done!

Course Main

Cuisine American

Keyword Big Easy, breast, Char-Broil, chicken

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Calories 258kcal

Author Mike

Equipment

Ingredients

6 chicken breasts boneless, skinless, butterflied or pounded out to an even thickness
Your favorite marinade

Instructions

Place the chicken into a large resealable container.
Add the marinade, seal, and refrigerate for at least 2 hours.
Fire up your Big Easy.
Spray the racks with non-stick spray.
Add the chicken breasts and cook until the internal temperature reaches 165 F.

Notes

The breasts on the bottom racks may cook faster than those on the top. Check the temperature on EACH breast before removing it.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Copycat Shake Shack Sauce

I was jonesin’ pretty bad for a diner burger the other day. Ya know, messy, with traditional toppings. With a great sauce. So I did a quick search around and came across this copycat of the sauce at the Shake Shack. It’s very easy to make, using ingredients that I always have on hand. It really adds a nice, smooth, flavor to a burger. It’s not a big change from what you would normally put on a burger, it just has all the great tastes in one sauce.

Making Burger Sauces Is Fun!

I love making simple, yet delicious, sauces for burgers like this copycat Shake Shack Sauce. They’re a great way to kick up what might be a simple, ‘the usual’ burger.

Also check out my copycat McDonald’s Big Macs, with that awesome McDonald’s sauce. Or my grilled burgers topped with Nancy’s Special burger sauce. It’s similar to McDonald’s sauce, but with a great spicy twist.

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Also try my BBQ Thousand Island burger sauce.

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5 from 1 vote

Copycat Shake Shack Sauce

I was jonesin’ pretty bad for a diner burger the other day. Ya know, messy, with traditional toppings. With a great sauce. This is it.

Course Sauce

Cuisine American

Keyword burger sauce, copycat

Prep Time 5

Total Time 1

Servings cup

Calories 1738kcal

Equipment

Blender

Ingredients

1 cup mayonnaise
2 tablespoon ketchup
2 tablespoon prepared yellow mustard
8 slices dill pickle
½ teaspoon garlic powder
½ teaspoon paprika
2 pinches cayenne pepper

Instructions

Place all ingredients in a blender and blend until smooth.
Refrigerate until ready to use.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Greek Hot Dogs

Yowsa! Talk about a great bite! These Greek hot dogs definitely have it going on. Great beef flavor (don’t use a cheap dog. Ever.). Crunchy red onion, tamed down with some Feta and black olives. All backed up with a great Greek vinaigrette that ties it all together. It’s almost like a Greek salad on a dog.

Not A Fan Of Onion? It’s Ok

If you think red onion in these Greek Hot Dogs is too strong, soak a few slices in cold water for 5-10 minutes before chopping them for these dogs. They’ll be a little more mellow but still have great flavor and crunch. I wouldn’t leave them off. These hot dogs really are better with them.

Try substituting other types of dogs or sausages, such as kielbasa or polish sausage.

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Also try my seriously-yummy grilled Boston dogs.

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5 from 1 vote

Greek Hot Dogs

Yowsa! Talk about a great bite! These Greek hot dogs definitely have it going on.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 290kcal

Author Mike

Ingredients

2 hot dog buns
2 hot dogs
2 tablespoons red onion chopped
2 tablespoons black olives sliced
2 tablespoons Feta cheese crumbled
Greek Vinaigrette

Instructions

Toast buns as desired.
Grill or cook dogs as desired.
Place dogs in buns, then top with onion, olives, and cheese.
Drizzle with dressing and serve.

Notes

I like to cut a shallow slit down the side of my hot dogs before cooking them. The dogs open up a bit, kinda like a hot dog bun, giving the toppings a place to go!

Nutrition

Nutritional values are approximate.

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Hoosier Momma Bloody Mary Steak

Hoosier Momma’s Bloody Mary mix is mighty, mighty tasty. The spicy version is nice and spicy, just like we like it. My wife loves the mix in Bloody Mary’s. Me? I use it in cooking. That great spicy flavor really jazzes up any dish you use it in. Like steak. Great steak. Grilled steak packed with flavor in each and every bite.

Bold Flavors In Every Bite

This is about the easiest way to add bold flavors to a steak. Just add some (or a lot) of the mix and soon you’ll be devouring a Hoosier Momma’s Bloody Mary steak. Let it sit in the fridge for a few hours. Then, shake off all the excess marinade and toss it on the grill!

If you’re into sous vide, add about an ounce or two of this mix to the bag with your steak before sealing. Seal and sous vide it like you normally would (for me that’s 133.5 F for 3 hours). Pat it dry and sear on a screaming hot grill!

You can see the beautiful color of the Hoosier Momma Bloody Mary steak! Yummy! Hoosier Momma also has a Sriracha-flavored Bloody Mary mix. If you love Sriracha (like we do) use it instead for even more heat!

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Also try my adobo ribeye steak with fried poblano strips. For more great Bloody Mary flavors, try my Bloody Mary wings.

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5 from 1 vote

Hoosier Momma Bloody Mary Steak

This is about the easiest way to add bold flavors to a steak. Just add some (or a lot) of Hoosier Momma’s Bloody Mary mix to any steak. Let it sit in the fridge for a few hours.

Course Main

Cuisine American

Keyword Bloody Mary, steak

Prep Time 1

Cook Time 10

Total Time 1 10

Servings steak

Calories 470kcal

Author Mike

Ingredients

1 steak
Hoosier Momma Spicy Bloody Mary Mix

Instructions

Place steak in a resealable container.
Add enough Bloody Mary mix to cover the steak.
Flip the steak over and add more mix so that both sides are covered in yummy Bloody Mary mix.
Seal and refrigerate for at least 1 hour before cooking.
Fire up your grill for however you like to cook your steak. I cooked this one entirely over direct heat, but sometimes I sear my steaks over direct heat then move them to indirect heat to finish them.
Remove steak from the marinade and shake off (or gently scrape off with a knife) any excess marinade.
Cook steak as desired.

Notes

Discard any used marinade. Unused marinade can be refrigerated for up to 3 days before using.

Nutrition

Nutritional values are approximate.

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