Tag: recipe

Homemade Chicken Stock

I’m a big fan of making and using my own chicken stock. Homemade chicken stock is so much better than store-bought, and it’s incredibly easy to make. Since cooler months are here, I decided to haul out my Bayou Classic burner along with my Bayou Classic stockpot, which has an insert that makes it super simple to remove all the ‘stuff’ that goes into making great homemade chicken stock.

Homemade Chicken Stock

Save Your Trimmings

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer. Things like onion and carrot ends, less-than-ripe celery, and the tips off chicken wings make for great stock. They don’t have to be pretty. They’re going to cook all day and flavor the stock, and in the end, when they’ve served their purpose, they’ll be discarded.

I made a lot of chicken wings. When I trim them I end up with the tips that I don’t cook. And sometimes little trimmings. I save them for making stock, too.

Sadly, our cats do not like the chicken after the stock is made. Most of the flavor is gone from the meat since it’s in the liquid itself, so I can’t really blame them. But you can save it if you like.

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NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

I do not recommend adding salt to the stock as you make it. Save the salt for when you use the finished stock in recipes at a later time.

Also try my slow cooker chicken stock.

Homemade Chicken Stock
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5 from 1 vote

Homemade Chicken Stock

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer.
Course Stock
Cuisine American
Keyword broth, chicken, homemade, stock
Prep Time 10 minutes
Cook Time 18 hours
Total Time 18 hours 10 minutes
Servings 4 quarts
Calories 407kcal
Author Mike

Equipment

Ingredients

  • Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
  • 3-4 pounds chicken cut into pieces, rinsed (Note: I also save the tips when I make chicken wings. Freeze them and throw them into the pot when making stock)
  • 2 large onions skin on, quartered
  • 2 large carrots unpeeled, rinsed
  • 2 large celery ribs halved, rinsed
  • 12 peppercorns
  • 1 head garlic skin on, broken into cloves
  • water

Instructions

  • Place all ingredients into a stockpot.
  • Add enough water to cover and bring to a boil.
  • Reduce heat to simmer and let simmer for 5-6 hours.
  • Scrape any fat off the top of the liquid.
  • Let pot cool for 2-3 hours then place in fridge overnight.
  • The following day, return pot to stove and heat until just warm.
  • Scrape any fat that is present if desired.
  • Strain liquid and use within 3 days.

Notes

Leftover stock and be frozen for later use. Keep in mind that the liquid expands as it freezes so do not over-fill your containers.

Nutrition

Calories: 407kcal | Carbohydrates: 13g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 145mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6256IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

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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)

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

Smoked Pepper Stout Beef

Easy. Delicious. And Amazing.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

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 for smoking this beef.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Smoked Pepper Stout Beef
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5 from 1 vote

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 347kcal
Author Based on a recipe from The Wolfe Pit

Equipment

Ingredients

Instructions

  • Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
  • Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
  • Smoke until the beef reaches 165 F.
  • Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  • Remove from smoker and let cook slightly before shredding the beef.
  • Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  • Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 216mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 4mg

Nutritional values are approximate.

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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

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta. Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Parmesan Chicken Zoodles

Sun-Dried Tomatoes For The Win

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up. They were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor. The oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).

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Brieftons 5-Blade Vegetable Spiralizer: Strongest-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free/Vegan Meals, With Extra Blade Caddy, 4 Recipe Ebooks

If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Looking for the perfect spiral dessert? Try my apple zoodles!

Parmesan Chicken Zoodles
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4 from 1 vote

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles.
Course Main
Cuisine American
Keyword chicken, noodles, Parmesan, zucchini
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 457kcal
Author Based on a recipe from Cafe Delites

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 ½ pound chicken thighs boneless, skinless, cut into strips or chunks
  • 1 7.5 ounce sun-dried tomatoes julienned
  • 4 cloves garlic minced
  • 2 cups half-and-half
  • 1 cup Parmesan cheese freshly grated
  • Kosher salt to taste
  • pinch dried basil
  • pinch dried red pepper flake
  • 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  • Lower the heat to medium.
  • Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  • Reduce heat to low and stir in the cream.
  • Add the cheese and stir until melted.
  • Season with salt and add dried basil and red pepper flake.
  • Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  • Serve with additional Parmesan cheese sprinkled on top if desired.

Notes

Serve immediately.

Nutrition

Calories: 457kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 397mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer Spiralizer Vegetable Slicer – Vegetable Chopper Onion Chopper Food Chopper Vegetable Spiralizer Mandoline Slicer Cutter Chopper and Grater Slicer Zucchini Spaghetti Maker

Shrimpin’ Dippin’ Broth

Wow. My wife and I both agree, shrimpin’ dippin broth is one of the best dishes we’ve ever made. Of course the shrimp are great by themselves. But it’s the dipping broth that is beyond fantastic. You could just drink it by itself, but it’s best sopped up with a warm baguette or poured over rice. This reminds me of a shrimp boil but it is oh so much better.

Shrimpin’ Dippin’ Broth

A Bowl Of Total Greatness

The rich combination of Worcestershire sauce, bouillon and clam juice are great. A light squeeze of lemon adds a fresh citrus kick. Shrimpin’ dippin’ broth is a meal you’ll make over and over. And it’s easy to throw together too!

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my restaurant-style peel-and-eat shrimp.

Shrimpin’ Dippin’ Broth
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5 from 1 vote

Shrimpin’ Dippin’ Broth

Shrimpin’ dippin broth is one of the best dishes we’ve ever made.
Course Main
Cuisine American
Keyword dipping sauce, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 795kcal
Author Based on a recipe from From Away

Equipment

Ingredients

For the broth

For the shrimp

Instructions

For the broth

  • Melt the butter in a small saucepan over medium heat.
  • Add the pepper, Cajun seasoning and garlic.
  • Stir and let cook for 5 minutes.
  • Add the remaining ingredients.
  • Bring to a boil then reduce heat to keep warm until you are ready to serve.

For the shrimp

  • Melt the butter in a large saucepan over medium-high heat.
  • Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp.
  • Stir and cook shrimp until pink and done, 2-3 minutes.
  • Serve shrimp with broth in bowls with rice, bread and lemon wedges on the side. You’ll find that you might want to just add the rice to the broth and shrimp mixture, or eat everything separately while dipping the bread into the broth. Whatever works for you!

Notes

The broth is delicious. You can serve the shrimp with the broth and bread for soppin’ and skip the rice.

Nutrition

Calories: 795kcal | Carbohydrates: 81g | Protein: 59g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 609mg | Sodium: 3019mg | Potassium: 589mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1606IU | Vitamin C: 17mg | Calcium: 471mg | Iron: 10mg

Nutritional values are approximate.

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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)

Mushroom Grilled Cheese

I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible. Creamy, gooey cheese. And the best part, sautéed, earthy mushrooms. Absolutely fantastic. Of course, you need a little something to counter all that creamy stuff. That’s where the nicely-toasted, just-a-bit-crunchy bread comes in. It’s the texture contrast this sandwich needed to make it to perfection.

Mushroom Grilled Cheese

Time Well Spent

It takes a bit of time to make these sandwiches. You can’t rush it since you want the onions to be soft and golden. Remember that you want the cheese to be melted and you just can’t rush that. And definitely don’t rush the bread. You want that buttery goodness to get nicely golden brown with a light crunch. Your efforts will be rewarded.

I like to cook these mushroom grilled cheese sandwiches on my Cuisinart Griddler. It does sandwiches like nobody’s business.

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Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my grilled grilled cheese and my crab grilled cheese sandwiches..

Mushroom Grilled Cheese
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5 from 1 vote

Mushroom Grilled Cheese

I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible.
Course Main
Cuisine American
Keyword grilled cheese, mushroom, sandwich
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 sandwiches
Calories 646kcal
Author Mike

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small sweet onion sliced thin
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • ¼ cup white wine or chicken broth
  • Kosher salt to taste
  • ground black pepper
  • 1 tablespoon parsley chopped
  • 1 cup gruyere cheese shredded (shredded mozzarella or provolone are also great!)
  • ¼ cup Parmigiano Reggiano cheese grated
  • 4 slices bread
  • 2 tablespoon butter softened

Instructions

  • Add the 1 tablespoon of butter and the oil to a large skillet over medium heat and heat until the butter has melted.
  • Add the onion and saute until tender.
  • Add the garlic and thyme and saute 1 minute.
  • Add the mushrooms and saute until they start to caramelized and turn golden brown in color, 10-15 minutes.
  • Add the wine or broth and deglaze the pan.
  • Stir and cook until most of the liquid has evaporated.
  • Add salt and pepper, to taste.
  • Remove from heat and stir in the parsley.
  • Let cool slightly then stir in the cheeses.
  • Heat another large skillet over medium-high heat.
  • Butter one side of each slice of bread with the remaining butter and place two slices butter side down in the pan.
  • Divide mushroom mixture between the two slices of bread and add remaining slice butter side up.
  • Cook until bread is golden brown, then flip and cook on other side until golden brown and cheese mixture is nice and gooey.
  • Remove and let cool slightly before slicing then serve.

Notes

Thicker bread will hold up better to the mushroom mixture.

Nutrition

Calories: 646kcal | Carbohydrates: 49g | Protein: 35g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 815mg | Potassium: 942mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1120IU | Vitamin C: 12mg | Calcium: 983mg | Iron: 4mg

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black
OXO Good Grips Electric Grill and Panini Press Brush, Black

Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year. But I can definitely see it quickly becoming a holiday favorite.

Roasted Beet Salad

The Perfect Thanksgiving Side Dish

I keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!

Make sure that you whisk the vinegar and oil mixture well before pouring it over the beets.

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Whisks for Cooking, 3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring, Enhanced Version Balloon Wire Whisk Set, 8″+10″+12″

For something a little different, try smoked beets. Wow, are they also great smoked! Also make my spiralized roasted pickled beets.

Roasted Beet Salad
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5 from 1 vote

Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly.
Course Side
Cuisine American
Keyword beets, roasted, salad
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 118kcal
Author From Chef Stephanie Izard

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Trim the stem ends of the beets so they can sit flat on a pan.
  • Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  • Place on a baking sheet in the oven for 1 hour or until just getting tender.
  • Remove from oven and let cool enough to handle.
  • Peel the beets then slice thin.
  • Line a serving platter with the lettuce.
  • Add beet slices.
  • Crumble cheese over the beets.
  • In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  • Sprinkle with salt and pepper and serve.

Notes

Also great with crumbled blue cheese.

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 392mg | Fiber: 3g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 118mg | 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)

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up. I still love my mom’s salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun! This is a wonderful variation on my favorite.

Creamy Cucumber Salad

It’s Dill-icious

Although this creamy cucumber salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I rarely get fresh dill from our garden because our garden stinks. Sorry, there’s just no other way to say it. I also add a bit more dill than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

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Brieftons 5-Blade Vegetable Spiralizer: Strongest-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free/Vegan Meals, With Extra Blade Caddy, 4 Recipe Ebooks

Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad
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5 from 1 vote

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green.
Course Salad
Cuisine American
Keyword creamy, cucumber, salad
Prep Time 1 hour
Total Time 1 hour
Servings 6
Calories 305kcal
Author Mike

Equipment

Ingredients

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt.
  • Mix well.
  • Add the cucumbers and onions.
  • Toss.
  • Cover and chill at least one hour before serving.

Notes

Stir again before serving. You might want to add a bit more salt too.

Nutrition

Calories: 305kcal | Carbohydrates: 12g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 435mg | Potassium: 207mg | Fiber: 1g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer Spiralizer Vegetable Slicer – Vegetable Chopper Onion Chopper Food Chopper Vegetable Spiralizer Mandoline Slicer Cutter Chopper and Grater Slicer Zucchini Spaghetti Maker

Bourbon Street Pulled Pork Sandwiches

There’s nothing I love more than pulled pork, made on my Weber Smokey Mountain Smoker, mixed with a fantastic homemade sauce. My favorite sauce, for everything from chicken wings to pulled pork to burgers is my Bourbon Street sauce. For topping the perfect pulled pork sandwich I add either coleslaw or sliced onion and dill pickle. Either one gives the Bourbon Street pulled pork sandwiches a great crunchy, and the vinegar helps tone down a bit of the sweetness in the sauce. Every bite is perfect.

Bourbon Street Pulled Pork Sandwiches

Sauce It Now Or Later

You can sauce the pork before mounding it high on the buns for these Bourbon Street pulled pork sandwiches. Or you can add the pork first, then pour the sauce over the top. Or heck, don’t put any sauce on, serve it on the side and dip your sandwich in it! When I am eating out I prefer to add the sauce myself. I order it ‘dry’, and ask for the sauce on the side. That way I can add as little or as much as I want. I’d rather be the one that makes the decision instead of someone in the kitchen. No offense to the fine folks in the kitchen! It’s a personal preference thing.

Mt. Olive Hamburger Dill Chips Pickles, 16 oz
Mt. Olive Hamburger Dill Chips Pickles, 16 oz

Also try my shredded pork sandwich.

Bourbon Street Pulled Pork Sandwiches
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5 from 1 vote

Bourbon Street Pulled Pork Sandwiches

If you prefer your sauce on the Bourbon Street pulled pork sandwiches to be on top and not mixed in, I say go for it! 
Course Main
Cuisine American
Keyword pulled pork, sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 396kcal
Author Mike

Ingredients

Instructions

  • Mix the pork with the sauce.
  • Add onion slices to the buns, top with the pork and sauce mixture.
  • Add a few dill pickle slices and the top of the bun.

Notes

These sandwiches are also great topped with cold coleslaw!

Nutrition

Calories: 396kcal | Carbohydrates: 56g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 4961mg | Potassium: 523mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1022IU | Vitamin C: 8mg | Calcium: 333mg | Iron: 4mg

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)

Twinkies 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 grilled Twinkies not long ago, and I thought, “Hey, these are good!”. Then, yesterday I tossed some Twinkies into my Char-Broil Big Easy for just a few minutes, and I thought, “Wow, these are absolutely INCREDIBLE!”. The Twinkies get a fantastic crust on them, while the insides get all ooey gooey, marshmallowy yummy! I mean, these little treats are beyond addicting!

Twinkies on the Char-Broil Big Easy

Crazy Easy And Oh So Good

I drizzled a bit of strawberry syrup over the Twinkies on the Char-Broil Big Easy to make them extra-special. Chocolate syrup. Roasted nuts. Whipped cream. Anything can be added, but they are also beyond fantastic by themselves. You can fit a lot of Twinkies on the Big Easy at once, especially if you have the Bunk Bed basket or a Wingin’ator 3000, making them the perfect dessert for a crowd. So grab a few boxes and get to cooking!

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

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!

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

Twinkies on the Char-Broil Big Easy

The Twinkies get a fantastic crust on them, while the insides get all ooey gooey, marshmallowy yummy! I mean, these little treats are beyond addicting!
Course Dessert
Cuisine American
Keyword Big Easy, Char-Broil, dessert
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 4
Calories 65kcal
Author Mike

Equipment

Ingredients

  • 4 Twinkies
  • Your favorite toppings syrup, fruit, roasted nuts, whipped cream, ice cream, you name it!

Instructions

  • Fire up your Char-Broil Big Easy.
  • Remove the Twinkies from the wrapping and place in the Big Easy basket.
  • Lower basket into the cooker and cook for 5 minutes or until hot and starting to get toasty crunchy on the outside.
  • Remove and let cool slightly before serving.

Notes

I like to roast my Twinkies until they get a little dark, with a slight crunch to them.

Nutrition

Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g

Nutritional values are approximate.

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

Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, using a meatloaf pan, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker. This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Cajun Meatloaf

Good Gravy, It’s Great Meatloaf!

I served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.

Chicago Metallic Non-Stick 2-Piece Healthy Meatloaf Set, Grey
Chicago Metallic Non-Stick 2-Piece Healthy Meatloaf Set, Grey

Also try my easy Creole meatloaf.

Cajun Meatloaf
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5 from 1 vote

Cajun Meatloaf

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.
Course Main
Cuisine American
Keyword Cajun, meatloaf
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 12 servings
Calories 621kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 325 F or fire up a smoker for high-heat smoking.
  • Melt the butter in large skillet over medium-high heat.
  • Add the onions, celery, and bell pepper. Cook until almost tender.
  • Add the garlic and cook another 2 minutes.
  • Add the ketchup and cream. Stir and simmer for 5 minutes.
  • Remove from heat and let cool completely.
  • Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
  • Using your hands, mix well.
  • Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
  • Remove and let rest for 10 minutes then drain the grease.
  • Let rest another 20 minutes then drain grease. Slice and serve.

Notes

It’s a little work and a good number of ingredients, but it’s worth it!

Nutrition

Calories: 621kcal | Carbohydrates: 23g | Protein: 31g | Fat: 44g | Saturated Fat: 19g | Trans Fat: 2g | Cholesterol: 199mg | Sodium: 892mg | Potassium: 661mg | Fiber: 2g | Sugar: 8g | Vitamin A: 768IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 4mg

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)