Tag: recipe

Slow Cooker Chili Cheese Corn

One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, especially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps its light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.

Slow Cooker Chili Cheese Corn

Adjusting The Spiciness

For a little more kick, use diced roasted jalapenos instead when you make this slow cooker chili cheese corn. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. For no kick, use a green or red bell pepper. You’ll still at least get some color and pepper flavor. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.

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

Also try my coyote sweet corn.

Slow Cooker Chili Cheese Corn
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5 from 1 vote

Slow Cooker Chili Cheese Corn

 I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 104kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients into the slow cooker in the order listed.
  • Cook on high for 3-4 hours, stirring occasionally, until the cheese has melted.

Notes

Substitute jalapenos for the chiles for a nice kicked-up version.

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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

Campfire Burgers

Wow, talk about a burger that just rocketed to the top of our favorite-to-make list. These campfire burgers are just packed with flavor, inside and out. The patties are not boring, combining ground beef with cheese, bacon, Worcestershire sauce and just a hint of smokiness. And then there’s the caramelized onions. Caramelized onions are a wonderful thing but adding balsamic vinegar to them makes them spectacular. And finally, a lightly smoky creamy sauce to top it all off. These burgers are messy, which keeps with my motto: messier is better.

Campfire Burgers

Make Extra Onions. And Sauce.

I recommend making more of the onions than the recipe for these campfire burgers calls for. As in doubling it. On the off-chance that you have leftover onions they are also fantastic on grilled hot dogs. I also recommend making more of the sauce. It’s great to have on hand for, well, hot dogs again, but also po boy sandwiches or even as a dipping sauce for chicken nuggets.

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
Weber Original Burger Press, Black

Also try my chili crunch burgers.

Campfire Burgers
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5 from 1 vote

Campfire Burgers

These campfire burgers are just packed with flavor, inside and out. The patties are not boring, combining ground beef with cheese, bacon, Worcestershire and just a hint of smokiness.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 burgers
Calories 643kcal
Author Based on a recipe from Mother Thyme

Equipment

Ingredients

For the Caramelized Onions

For the Campfire Sauce

For the burgers

Instructions

For the Caramelized Onions

  • Heat the oil in large skillet over medium heat.
  • Add the onions and sprinkle with salt.
  • Toss to coat and cook for 20 minutes, stirring often, until the onions are brown and caramelized.
  • Add the balsamic vinegar, stir, and cook for 2 more minutes. Remove from heat.

For the Campfire Sauce

  • Whisk all ingredients until smooth.

For the burgers

  • Fire up your grill for direct and indirect cooking.
  • Place meat into a large bowl.
  • Add all of the remaining ingredients except for the buns and mix well.
  • Form into 4 equally-sized patties.
  • Grill as desired.
  • Assemble the burgers by adding cooked patties to the bun bottoms. Add onions and plenty of the Campfire sauce.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 643kcal | Carbohydrates: 36g | Protein: 28g | Fat: 42g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1071mg | Potassium: 559mg | Fiber: 2g | Sugar: 14g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Beer-Can Cabbage 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’m a big fan of making beer-can chicken. I end up with tender, moist flavor-packed chicken every time. That’s why I was so intrigued with the idea of making beer-can cabbage on the Char-Broil Big Easy. Just like with chicken, the cabbage came out tender and tasty. Absolutely perfect, chopped and mounded on top of a pulled pork sandwich.

Beer-Can Cabbage on the Char-Broil Big Easy

Amaze Your Friends. And Yourself.

I used a head of purple cabbage to make my beer-can cabbage on the Char-Broil Big Easy. You want to make sure you get one that is big enough to hold a beer can. The can doesn’t have to fit entirely inside of the cabbage, but you want it to go at least three inches. The hardest part of making beer-can cabbage is definitely the process of hollowing out the center of the cabbage. You don’t want to hollow out too much, so be careful.

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

Choosing Your Beer

Of course, the stronger the beer, the stronger the beer flavor will be in the cooked cabbage. I used a very light American beer. Since I was using the cabbage on a pulled pork sandwich I didn’t want something overwhelming.

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

Also try my more-traditional beer-can chicken on the Char-Broil Big Easy.

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

Beer-Can Cabbage on the Char-Broil Big Easy
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4 from 1 vote

Beer-Can Cabbage on the Char-Broil Big Easy

Absolutely perfect, chopped and mounded on top of a pulled pork sandwich.
Course Side
Cuisine American
Keyword Big Easy, cabbage, Char-Broil
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 1 cabbage
Calories 380kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Cut out the core of the cabbage.
  • Open beer. Drink half and then place the can in the holder, if using.
  • Using a spoon, carve out enough of the center of the cabbage so that the beer can (and holder) fit at least halfway inside the cabbage
  • Insert the beer can.
  • Rub the outside of the cabbage with a little bit of oil, then sprinkle with salt and pepper.
  • Transfer to the Big Easy basket and lower into the cooker.
  • Cook for 1 hour or until tender. (Test by carefully inserting a skewer).
  • Carefully remove the basket from the Big Easy. You don’t want to spill the hot beer on yourself.
  • Let cool for 15 minutes before removing the cabbage to chop or slice as desired.

Notes

You’ll want to use a beer can chicken holder to help keep the cabbage from falling over.

Nutrition

Calories: 380kcal | Carbohydrates: 65g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 1640mg | Fiber: 23g | Sugar: 29g | Vitamin A: 890IU | Vitamin C: 332mg | Calcium: 377mg | Iron: 4mg

Nutritional values are approximate.

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

Crab-Stuffed Shrimp

I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.

Crab-Stuffed Shrimp

Big Shrimp. Little Shrimp.

For appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

OLD BAY Seasoning, 6 oz
OLD BAY Seasoning, 6 oz

Also try my delicious Buffa-Que shrimp.

Crab-Stuffed Shrimp
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5 from 1 vote

Crab-Stuffed Shrimp

Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. 
Course Main
Cuisine American
Keyword shrimp, stuffed
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 674kcal
Author Based on a recipe from The BBQ Pit Boys

Equipment

Ingredients

  • 1 pound shrimp jumbo, 6-8 count (I used smaller, 16 count shrimp)
  • ½ pound unsalted butter plus more for the skillet
  • ½ sweet onion chopped
  • 2 cloves garlic minced
  • 1 ½ sleeves Ritz crackers crumbled
  • 2 slices white bread crusts removed, cubed
  • ½ teaspoon Old Bay seasoning
  • parsley chopped
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons mayonnaise plus more if needed
  • ½ pound lump crab
  • 1 lemon halved

Instructions

  • Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
  • Cut a slit down the backs of the shrimp. Do not cut all the way thru.
  • Butterfly the shrimp and remove the vein.
  • Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
  • Lightly butter a 7″ cast iron skillet. Add the shrimp, butterflied side up.
  • Melt 1/2 pound of butter in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes.
  • Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
  • Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
  • Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
  • Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it’s ready. If it’s too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
  • Lightly chop the crab and fold into the cracker mixture.
  • Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don’t be shy with the stuffing, you’ll have plenty.
  • Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
  • Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is – don’t cook them.
  • Remove skillet and serve with lemon wedges.

Notes

It may seem like a lot of recipe steps, but it’s pretty straightforward and the results are delicious!

Nutrition

Calories: 674kcal | Carbohydrates: 13g | Protein: 36g | Fat: 54g | Saturated Fat: 30g | Trans Fat: 2g | Cholesterol: 434mg | Sodium: 1475mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1448IU | Vitamin C: 25mg | Calcium: 258mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Smoked Pork Shanks

Sometimes what you think might be a mistake can end up being one of the best things that you have ever done. I ordered some pork shanks from our local butcher. My goal was to make pork wings, which are made from the shank. Well, I didn’t explain myself correctly and what I ended up with was a big bag of shanks that had been cut in half, which definitely weren’t going to work for pork wings.

After a quick glance around the web and I found tons of great recipes for braising shanks. I also found the idea of smoking them and using them in the place of smoked hocks. Now that’s an idea I can get excited about because I love hocks and beans. Smoked pork shanks to the rescue!

Smoked Pork Shanks

Amazing For Flavoring Soups And Beans

So I took 8 of the shanks (trust me, I have plenty more), brined them for a while and then smoked them. The end result was tender, perfectly smoky-flavored shanks that were amazing in a big pot of beans.

I wouldn’t hesitate at all to get more shanks from my butcher for no other reason than to smoke them. They’ll be great this fall and winter in soups and stews.

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 pecan for these shanks.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Smoked pork shanks also fit in well with my ‘no empty space on the smoker’ rule. That rule states that if you’re going to fire up your smoker you must use up all available room. No point in wasting smoke. Shanks are the perfect size for using up valuable smoker grate space in my opinion.

Also try my homemade tasso ham.

Smoked Pork Shanks
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5 from 1 vote

Smoked Pork Shanks

I took shanks, brined them for a while and then smoked them. The end result was tender, perfectly smoky-flavored shanks that were amazing in a big pot of beans.
Course Main
Cuisine American
Keyword pork, smoked
Prep Time 3 days 1 hour
Cook Time 5 hours
Total Time 3 days 6 hours
Servings 8 shanks
Calories 102kcal
Author Based on a recipe from Playing with Fire and Smoke

Equipment

Ingredients

For the smoke pork shanks

  • 4 pork shanks Cut in half. Ask your butcher to cut them for you, so you'll end up with 8 smoke shanks in the end

For the brine

Instructions

For the brine

  • Combine all ingredients in a large pot over medium-high heat.
  • Bring the water to a simmer and stir until the salt is dissolved.
  • Remove from heat and let cool completely.
  • Place shanks into a large resealable container.
  • Add the marinade. Seal and refrigerate for 1-3 days.

For the smoked pork shank

  • Rinse with water and place in cold water for 1 hour..
  • Fire up your smoker for cooking at 225 F. I used hickory wood and added a few more chunks than I normally would for say ribs so that I got a good strong smoke flavor in the shanks.
  • Remove the shanks from the brine and pat dry.
  • Transfer to the smoker and smoke for 3-5 hours until the internal temperature reaches 160 F.

Notes

This recipe can also be used to make fantastic smoked ham hocks.

Nutrition

Calories: 102kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9456mg | Potassium: 21mg | Fiber: 1g | Sugar: 25g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

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

Beer Can Chicken Jambalaya

I made a lot, and I do mean a lot, of beer can chickens on my Char-Broil Big Easy last weekend. So, I had a good amount of chicken on hand. That got me to thinking beer can chicken jambalaya. I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.

Beer Can Chicken Jambalaya

Deliciousness In Every Bite

There’s no loser in this beer can chicken jambalaya, but for me the winner is the rice (well, and me for getting to eat it). It absorbs flavors from the vegetables and meats and broth and spices and turns out just flat-out incredible. This is one rich, tasty dish. I make this often because it seems I often have leftover beer can chicken.

365 by Whole Foods Market, Organic Chicken Stock, 32 Fl Oz
365 by Whole Foods Market, Organic Chicken Stock, 32 Fl Oz

You can add shrimp to this jambalaya if you want, but I prefer mine without it. It’s hard to re-heat shrimp leftovers without them becoming way too tough. This recipe makes a big, big batch. Since there’s only two of us I was guaranteed to have leftovers and then some.

Also try my copycat of Zatarain’s jambalaya.

Beer Can Chicken Jambalaya
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5 from 1 vote

Beer Can Chicken Jambalaya

I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.
Course Main
Cuisine American
Keyword jambalaya
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16
Calories 551kcal
Author Based on a recipe from Chef John Folse

Equipment

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds smoked sausage sliced
  • 2 cups onion diced
  • 2 cups celery diced
  • 1 cup green bell pepper diced
  • ½ cup garlic minced
  • 8 cups chicken stock
  • 3 pounds cooked beer can chicken shredded or cubed
  • 2 cups mushrooms sliced
  • 1 cup green onions sliced
  • ½ cup parsley chopped
  • kosher salt to taste
  • cayenne pepper I used 2-3 tablespoons, to taste
  • hot sauce I used 1/4 cup or more, to taste
  • 5 cups rice uncooked

Instructions

  • Heat oil in a very large (7 quart or larger) Dutch oven.
  • Add the sausage and brown lightly on all sides. Remove.
  • Add the onion, celery, and bell pepper. Saute for 5 minutes.
  • Add the garlic and cook another minute.
  • Add the stock. Bring to a boil and reduce to a simmer and continue simmering for 15 minutes.
  • Add the chicken, reserved smoked sausage, mushrooms, green onions, parsley, salt, cayenne pepper and hot sauce.
  • Cover and simmer another 15 minutes.
  • Add the rice, reduce heat to low, cover and cook for 45 minutes or until the rice is tender, stirring every 15 minutes.

Notes

This dish is even better using andouille sausage!

Nutrition

Calories: 551kcal | Carbohydrates: 57g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 698mg | Potassium: 538mg | Fiber: 2g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘the greatest, absolutely fantastic, totally different, outrageously superb chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad. Sure, it’s mayonnaise-creamy, but there are special, unexpected ingredients in there too. Like cheese (in a chicken salad????! Seriously, who does that?). And bell pepper (why didn’t I think of that? It adds great crunch and flavor). And tart sour cream???! And my favorite flavors, spicy smoky chipotle and cooling creamy avocado. What a great and definitely different chicken salad this is!

Spicy Chicken Salad

A Seriously Good Twist On A Classic

I wouldn’t change a thing about this spicy chicken salad. If you aren’t going to use the entire batch at once, I do recommend that you only mix in avocado with what you will use. After all, the avocado isn’t going to keep for long. You’re better off mixing it in when you need it.

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

Got leftover fried chicken? Also try my fried chicken salad and one of our favorites, Big Daddy’s Kick’n Chicken Salad.

Spicy Chicken Salad
Print Pin
4 from 1 vote

Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘absolutely fantastic, totally different, outrageously great chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad.
Course Main
Cuisine American
Keyword chicken salad, spicy
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1050kcal
Author Based on a recipe from Life’s Ambrosia

Ingredients

Instructions

  • Place the mayonnaise, sour cream, lime juice, salt, garlic powder, chipotle powder, onion powder and cumin in a large bowl. Whisk until smooth.
  • Add the chicken, bell pepper and cheese and stir.
  • Cover and refrigerate for 15 minutes.
  • Gently fold in the avocado and serve on bread, in wraps, or on crispy lettuce.

Notes

Best served immediately.

Nutrition

Calories: 1050kcal | Carbohydrates: 7g | Protein: 124g | Fat: 56g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 811mg | Potassium: 1443mg | Fiber: 4g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 7mg

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)

Smoked Eggs

I’m not sure why I was hankerin’ for egg salad, but I was. But I figured it was time for a little twist on the ole classic, so I decided to fire up my smoker with a few charcoal briquettes and a chunk of apple wood and make smoked eggs. I figured a little smoky flavor would really make for a special egg salad. I was right.

Smoked Eggs

You’ve Got Room. Use It!

Eggs are also a great thing to toss (er, gently of course) onto your smoker (mine’s a Weber) after you’ve finished smoking a pork butt, ribs, brisket or whatever, and you still have a good fire going. They take just two hours. They can have just a hint of smokiness (use a small chunk of light wood). Or they can have a stronger smoke flavor (use hickory). But be careful because it doesn’t take much smoke to overdo it.

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 to make this recipe.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Smoked eggs make for great egg salad club sandwiches. Also try my Dragon eggs and smoked Scotch eggs.

Smoked Eggs
Print Pin
5 from 1 vote

Smoked Eggs

I’m not sure why I was hankerin’ for egg salad, but I was. But I figured it was time for a little twist on the ole classic, so I decided to fire up my smoker with a few charcoal briquettes and a chunk of apple wood and make smoked eggs.
Course Side
Cuisine American
Keyword eggs, smoked
Cook Time 14 hours
Total Time 14 hours
Servings 12 eggs
Calories 63kcal
Author Mike

Ingredients

  • 12 eggs

Instructions

  • Fire up your smoker for smoking 225 F – 250 F.
  • Use a light smoking wood, such as apple. I used one fish-sized chunk of wood, which produced a lightly smoky flavored egg. Use more for stronger flavors.
  • Smoke for 2 hours.
  • Remove, let cool slightly then transfer to a fridge overnight.
  • Peel and eat.

Notes

Best used immediately.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

Make Extra Sauce. You’ll Need It.

The Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce. Bacon-wrapped hot dogs with Fire-Eater dog sauce are good no matter what.

Remember that if you have to refrigerate any leftover sauce, let it sit out on the counter for at least 30 minutes before using. Or warm it up a bit on the stovetop. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.

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

Also try my Banh Mi hot dogs.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce
Print Pin
4 from 1 vote

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 508kcal
Author Mike

Equipment

Ingredients

For the hot dogs

  • 6 hot dogs
  • 6 slices bacon
  • 6 hot dog buns

For the Fire-Eater dog sauce

Instructions

For the hot dogs

  • Wrap the hot dogs in the bacon.
  • Fire up your grill for indirect cooking.
  • Place bacon-wrapped dogs on the grill over indirect heat.
  • Cook for 20 minutes, rotating often, until the bacon is cooked and starting to crisp.
  • Remove and let cool slightly to let the bacon finish crisping.
  • Serve on buns and drizzle with Fire-Eater dog sauce.

For the Fire-Eater dog sauce

  • Combine all ingredients in a medium sauce pan.
  • Bring to a simmer.
  • Remove from heat and let cool until thickened.

Notes

Add your favorite toppings, like relish or onions or even kraut!

Nutrition

Calories: 508kcal | Carbohydrates: 78g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 991mg | Potassium: 321mg | Fiber: 1g | Sugar: 49g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 3mg

Nutritional values are approximate.

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

Grilled Maple Bacon Pineapple Rings

I loved grilled fruit. My wife, not so much. Until now. Grilled maple bacon pineapple rings made a believer out of her with the first bite. Sweet lightly charred pineapple, heavenly real maple syrup and smoky bacon. It’s the perfect simple grilled dessert. Or side dish. I mean, I served it as a side dish. Why not? I’m an adult. I can have dessert any time I want, right?

Grilled Maple Bacon Pineapple Rings

Coring Made Easy

I bought this really cool pineapple corer from Amazon the other day. I’ve been wanting to use it forever. I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these grilled maple bacon pineapple rings. You can also make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. It’s a fun little gadget. And it sure does make making these wonderful side (or dessert) a whole heck of a lot easier.

Pineapple Pitter,Pineapple Seed Remover Olives Pitter Tool, Pineapple Corer Pitter Tool with Space-Saving Lock Design,Multi-Function Fruit Pit Remover for Making Pineapple Jam (Stainless Steel)
Pineapple Pitter,Pineapple Seed Remover Olives Pitter Tool, Pineapple Corer Pitter Tool with Space-Saving Lock Design,Multi-Function Fruit Pit Remover for Making Pineapple Jam (Stainless Steel)

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!

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Making dessert on a grill or smoker is fun. Also try my fantastic smoked brownies.

Grilled Maple Bacon Pineapple Rings
Print Pin
5 from 1 vote

Grilled Maple Bacon Pineapple Rings

 Sweet lightly charred pineapple, heavenly real maple syrup and smoky bacon. It’s the perfect simple grilled dessert.
Course Side
Cuisine American
Keyword grilled, pineapple
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 57kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill.
  • Lightly brush both sides of the pineapple rings with the vegetable oil.
  • Place the pineapple rings onto the grill and grill until you get grill marks.
  • Flip carefully and cook the other side until marked.
  • Transfer to a platter, drizzle with syrup and sprinkle with bacon crumbles.

Notes

You can use imitation bacon bits instead.

Nutrition

Calories: 57kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush