Hasty-Bake Charcoal Oven

Grill, Smoke & Bake – Hasty-Bake BBQ Recipes

Staff — Mon, 10 Oct 2011 18:40:37 +0000

We are pleased to share with you a collection of our customer’s favorite recipes for grilling, baking and smoking on Hasty-Bake Charcoal Ovens … and various other cooking methods. Included throughout the recipes are plenty of helpful hints for making sure your meals are perfect every time. Browse through our lists of recipes and try one tonight!

Click here to email us your favorite recipe.

One of the best things about preparing food on a Hasty-Bake is daring to be creative. And Hasty-Bake fans sure do come up with some interesting culinary combinations! We invite you to share your favorite recipes with us on hastybake.com.

Burn Co. Serving nothing but Hasty-Bake Grilled, Baked & Smoked Foods

Staff — Mon, 10 Oct 2011 05:55:06 +0000

Experience the one-of-a kind taste of charcoal cooked bbq straight off a Hasty-Bake Grill at Burn Co. Barbeque in Tulsa, Oklahoma.

Caramelized Bananas (The Vegetarian Grill Cookbook)

Staff — Wed, 14 Sep 2011 15:13:16 +0000

2 Tablespoons butter, melted
2 Tablespoons brown sugar
4 bananas

Prepare a medium direct fire in your Hasty-Bake. Combine the butter and brown sugar in a shallow dish. Peel the bananas, slice in half lengthwise, then again crosswise. Add the bananas to the butter mixture and toss very gently to coat. Grill the bananas, turning ounce, until a crispy brown coating of caramelized sugar forms on the surface (about 5 minutes per side). Watch carefully; don’t allow sugar to char. Remove from the grill and serve hot.

Honey-Nut Fruit Kabobs (The Vegetarian Grill Cookbook)

Staff — Tue, 13 Sep 2011 21:20:31 +0000

1 pineapple
2 large bananas, peeled and sliced 1 ½ inches thick
2 oranges, peeled and sectioned
3 Tablespoons butter
2 Tablespoons honey
1 Tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur
1 cup finely chopped nuts (such as almonds, walnuts or pecans)
Prepare a medium-low direct fire in your Hasty-Bake.

On a cutting board, cut off the crown and bottom of the pineapple so it can stand. Slice down the sides, removing the peel and eyes. Cut into quarters and remove the core. Slice each quarter into chunks 1 ½ inches thick.

Arrange pineapple, bananas, and oranges on skewers. Combine the butter and honey in a small pan or microwave-save container and heat until butter is melted. Stir in the liqueur. Brush the mixture onto the fruit and sprinkle each kabob with nuts.

Grill, turning occasionally, until the nuts are golden brown (5 to 10 minutes). Serve warm.

Foil-Wrapped Apple Brown Betty (The Vegetarian Grill Cookbook)

Staff — Tue, 13 Sep 2011 21:20:14 +0000

4 apples, peeled and thinly sliced
½ cup crushed graham cracker crumbs
¼ cup brown sugar
4 Tablespoons butter, melted
1 teaspoon ground cinnamon

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 180 to 200°F (if the fire gets too hot, the apples will scorch and their flavor will be bitter). Combine the apples, crumbs, brown sugar, butter and cinnamon in a bowl and mix well. Divide the mixture between 2 large pieces of heavy-duty foil and seal the packets so no liquid or steam will escape. Cook the packets on the grill, turning once, until apples are soft, about 20 minutes. Open the packets very carefully and serve warm.

Baked Apples

Staff — Tue, 13 Sep 2011 21:19:48 +0000

Core a large cooking apple (the firmer and tarter the better). Fill the whole with red cinnamon candies, raisins and a bit of butter. Dot the rest of the apple with butter.
Place the apple in the center of a sheet of foil. Bring the corners together and twist, leaving the foil rather loose around the apple.

Cook on your Hasty-Bake at about 200°F with the heat deflector in place over the coals until the apple is soft, about 30 minutes.

Banana Boats

Staff — Tue, 13 Sep 2011 21:19:34 +0000

2 bananas, 1/4 cup semi-sweet chocolate chips, 1/4 cups miniature marshmallows Slit each banana lengthwise through the peel. Make sure not to cut all the way through the banana. -Stuff the marshmallows and chocolate chips inside the bananas. -Wrap each … Continue reading →

Chewey Chocolate Cookies

Staff — Tue, 13 Sep 2011 21:19:09 +0000

1 1/4 c. butter-softened, 2 c. sugar, 2 eggs-beaten, 2 tsp. vanilla, 2 cups flour, 3/4 c. cocoa, 1 tsp. baking soda, 1/2 tsp. salt

Cream butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking soda and salt and add to mixture. Mix until incorporated. Bake in a 350 degree oven 8-9 minutes. Cool on cookie sheet then transfer to wire rack when they can easily be lifted with a spatula.

Banana-Gingersnap Yogurt Freeze

Staff — Tue, 13 Sep 2011 21:18:55 +0000

2 cups frozen vanilla yogurt-softened, 6 gingersnap cookies-chopped, 2 bananas-sliced, 1/4 cup chopped toasted nuts (pecans). Makes four servings. Layer equal amounts of frozen yogurt, chopped gingersnaps, bananas and pecans in 4 small dessert cups or glasses. Freeze until yogurt … Continue reading →

Hasty-Bake’d Pizza Dough

Staff — Tue, 13 Sep 2011 21:17:26 +0000

1 package dry active yeast
¼ cup tepid water
1 Tablespoon honey
4 cups unbleached flour
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 ½ cup cold water

In the bottom of a food processor, mix tepid water, yeast and honey. Process for a couple seconds.

Add flour, salt, oregano, basil and oil to the bowl of the food processor and pulse to combine.

Add water to bowl and process until dough is formed. Stop the machine and feel the dough. If it is too moist, sprinkle a little flour over the dough and process a couple more turns. Let the dough rest in the food processor for 4 to 5 minutes.

Now start the processor again and let the dough rotate in the bowl 25 to 30 times. This completes machine kneading. Remove the dough from the bowl and place on a lightly floured surface. Let dough rest another 2 minutes.

Place dough in an oiled bowl and cover with plastic. Put in a warm place until dough has doubled in size (approximately 1 to 1 ½ hours).

Remove dough from bowl and knead in order to deflate and redistribute yeast. Divide for the number of pizzas you will be making.

Clean grill surface well with a brush. Roll out dough to the appropriate size. Fold dough in half and lay on the grill, then unfold so the crust is directly over the coals. Close the lid and wait about 3 minutes. Lift lid to check. The dough should be puffing up. When it is lightly browned, remove and invert it so the browned side is up on a pizza peel or a sheet pan.

Now place the toppings of your choice (sauce, chicken, veggies, cheese, etc.) on the cooked side. Slide the pizza back onto the grill, this time not directly over the coals. Close the lid and cook for another 10 minutes or until nicely done.

(Note: The best way to arrange the charcoal to make pizza on your Hasty-Bake is to confine your fire to the right side of your grill. Put the dough on the right side to brown the first time. Then use the left side to finish cooking the pizza with toppings.)