SinS Beer Can Burgers

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Makes 5 or 6 Burgers (that’s up to you)

What you’ll need….

 

3 pounds ground chuck 80/20 (I’m just keepin’ it simple)

2 tablespoons Worcestershire sauce

About a Tbsp. of each, pink himalayan salt & fresh ground black pepper

3 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning

1 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning

10 slices bacon

1 cup shredded fresh mozzarella cheese (do the best you can)

1 cup pepper jack cheese (1/4 to 1/2 inch cubes)

½ stick of salted butter

½ onion, diced

½ green bell pepper, diced

8 to 10 mushrooms, diced

½ cup roasted diced green chili’s

½ cup fresh chopped cilantro

 

In a large bowl, Mix the Cattle Call, Worcestershire sauce and the meat with your hands. Try not to overwork it. Then form it into five or six balls. Press a full can of beer into the center of each ball, forming the meat into a cup of even thickness around the bottom and up the sides. (you want a full unopened beer, so have an opened one at the reach. Because it’s real hard not to open that one and drink it… then beer goes everywhere! What a mess)

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Wrap the sides, at the bottom, with two slices of bacon. (Secure with toothpicks if you want.) Sprinkle the outside with the salt & pepper.

Now, melt the butter in a saute pan add the Tbsp of Boo Yah Beef and cook the onions, bell peppers and mushrooms until softened, 6 minutes or so. Turn off heat and add the green chili’s and the Cilantro. Stir for a minute or so.

Add the chunks of Pepper Jack cheese in the bottom of each burger, then evenly distribute vegetables. Top with the shredded cheese.

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Prepare the grill! There are several ways to grill these burgers. I like putting them over the open flame, turning and moving them around to fully cook the bacon. (I put them on a rack, much easier to move around without breaking apart) Then moving them up to the up rack and close the lid for 30 minutes or so. (we like ours medium rare to medium)

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You can also do low & slow grilling. That is indirect heat and smoke chips. Put the burgers on the grill (not over direct heat) and close the lid. After an hour, check for doneness: the bacon should be fully cooked and the cheese melted on top. It may take up to 1 to 1-1/2 hours for this method.

You can also smoke these in your smoker! I set it to 225 degrees and check them often after the first hour or so. Pull and eat when done to desired doneness.

Your kids will love you for this! It’s a meal by itself!

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(It is recommended to fully cook ground beef to at least 165 degrees, not by me, but by the FDA)

Smoked Eggs

smoked-eggs

 

Ingredients:

  • Eggs, as many as you want to smoke
  • Cherry or Apple wood
  • Smoker

How easy is that?

Get your smoker ready. Lay the eggs on the grate and cover.

 

Smoke the eggs for about 2 hours at 225 degrees. Once 2 hours is up, remove them from the smoker, and let them cool.

The shell is not that easy to peel, but it will come off. Sometimes I use a spoon and eat them right out of the shell. (I also like to add a little salt & Pepper and some Franks Red Hot)

The texture is different than a normal hard boiled egg. It’s firmer. But that’s why you smoked them! For something different. 

smoked-eggs

Enjoy!

P.S.  You can also use these eggs for an awesome smoked egg salad sandwich!

SinS Seasoned Flank Steak

SinS grilled flank steak

SinS Seasoned Flank Steak

Directions

1  In small bowl, combine all wet and dry seasonings and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with Cling Wrap and refrigerate for 2-12 hours.

2  For charcoal, build a charcoal fire for direct grilling.

3  Before placing on the grill, allow steaks to sit about 30 minutes at room temperature before grilling. Grill steaks directly over coals, or for gas grills on high heat approximately 450-500 F, for 4 to 5 minutes on each side. Internal temp of steak should reach 130-140 degrees F for rare to medium rare.

SinS grilled-flank-steak on charcoal SinS grilled-flank-steak
4  Place steak on cutting board, loosely cover with aluminum foil and allow them to rest for 5 minutes before serving.
For optimum tenderness, cut flank steaks across the grain and on a bias* into 1/4-inch slices and serve.

SinS Flank-Steak cut on the bias

* Bias – Hold a cleaver or chef’s knife at a 45-degree angle to the meat and slice it.
Ingredients
2 flank steaks (approximately 2 pounds each)
2 tablespoons Swimmin’ in Smoke® Cattle Call Seasoning
2 tablespoons Swimmin’ in Smoke® Boo Yah Beef Seasoning (for a little heat use Hot Boo Yah Beef)
1 tablespoon extra-virgin olive oil
1 tablespoon melted butter
1 teaspoon crushed red pepper

 

SinS Chilean Sea Bass with Grilled Mango Salsa

Chilean Sea Bass with Grilled Mango Salsa

SinS

Chilean Sea Bass with Grilled Mango Salsa

One of the nice things about Sea Bass is that it’s so moist that it can be easily grilled without drying out.

Ingredients:

Ingredients: (for salsa)

Preparation:

Preheat the grill to around medium. Slice each mango in half. Remove the seed and skin with a spoon or peeler. Salt and pepper both sides and place on the hot grill until it is lightly charred, about 2 minutes. Flip for another 2 minutes. Pull and set aside to cool.

Combine red peppers, scallions, jalapeños, Hot Fish Bait seasoning and olive oil in a large bowl. Dice cooled mango slices and add to the bowl. Add the lime juice, cilantro and a pinch of salt and pepper. Toss to mix. Set aside.

Brush fish on both sides with olive oil and season with Fish Bait (a light layer on both sides) Grill fish about 5 minutes per side or until done. Plate fish and garnish with the mango salsa! Enjoy!

(You can add more sides like grilled veggies, mini potatoes, or whatever you like.)

(You can also make tacos out of this dish)

Chilean Sea Bass with Grilled Mango Salsa Taco

The name “Chilean Sea bass” was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He considered “Pacific sea bass” and “South American sea bass” before settling on “Chilean sea bass”.In 1994, the U.S. Food and Drug Administration (FDA) accepted “Chilean Sea bass” as an “alternative market name” for Patagonian toothfish and in 2013 for Antarctic toothfish.

SinS Style Mac & Cheese

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This is a awesome mac and cheese. For a great meatless dinner!

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Ingredients

  • 8 ounces uncooked elbow macaroni
  • 4 cups shredded sharp Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 6 cups milk
  • 5 Tbsp butter
  • 5 Tbsp. all-purpose flour
  • 1 Tbsp. pepper
  • 1 Tbsp. salt
  • 1 1/2 Tbsp. Swimmin’ in Smoke’s Cattle Call
  • 1/2 cup scallions
  • 2 Tbsp. Jalapeno or Green Chili’s diced (optional)
  • To prepare breadcrumbs:
  • 4 tablespoons butter
  • 1 cup bread crumbs
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. pepper
  • 1/2 Tbsp. garlic

Directions

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt 5 tbsp. butter or margarine over medium heat. Stir in flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, salt & pepper, Cattle Call, scallions & Jalapeno’s or Green Chili’s (or both). Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt 4 tbsp. butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with the a little shredded cheese, salt, pepper & garlic.
  4. SinS Mac & Cheese
  5. Bake at 375 degrees F. for 40 minutes, or until brown. Serve.

Potato Tart, Bacon Bacon Bacon

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This recipe was done by one of our seasoning fans! Date Night Doins BBQ for 2. Check it out. Thank you Ken & Patti

 

Potato Tart, Bacon Bacon Bacon

 

Our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of Zaycon Fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke’s Boo Yah Beef” and coarse grind black pepper. I think except for adult beverages we’ve covered all our favorite food groups. The smell of smoking bacon will cover your neighborhood give everyone lots of hungry and happy thoughts…

This is a big recipe; it’s both easy and fun to make and great to eat.
See the video at; http://datenightdoins.com/potato-tart-bacon-bacon-bacon/

Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 2-2 ½ hours at 350 Degrees (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Lumberjack Maple

Ingredients: Potato Tart, Bacon Bacon Bacon

  • 2lbs. Zaycon Fresh bacon
  • 2 extra large russet baking potatoes (about 2lbs.), sliced thin
  • 2 medium sweet onions, sliced thin
  • 1 cup fresh garlic, chopped small
  • 2lbs. smoked cheddar cheese, shredded (Our Recipe)
  • Swimmin’ in Smoke Boo Yah Beef Seasoning, to taste
  • Coarse grind black pepper, to taste

Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

Directions: Potato Tart, Bacon Bacon Bacon

Get your potatoes, onions and garlic to together and sliced. I like a rough chop on the garlic, but you can do this however you like or even leave it out if you’re not a garlic fan. Use an oven safe pie plate, pot/pan or cast iron skillet spray with oil and line with parchment paper. (See Video) Line pan with bacon starting at the center of the pan and draping the bacon over the side. (See Video) Offset each slice of bacon or you end up with a big pile in the middle of your pan.

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Layer the potatoes on top of the bacon, then onions, garlic and cheese. Repeat until you get to the top. Then, on each layer start holding back for the edge as you build it up. Keep in mind that it will cook down so pile it high.

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When you have all your layers in bring the bacon up working around covering the top. The bacon will curl while cooking so put a heavy lid on top to hold it in place. (See Video) You are now ready for the grill for 2 ½ hours at 350 degrees (177c). Remove cover the last 30 minutes to brown the bacon.

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Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

Our Ingredients.   Do a Rough Chop on the Garlic

Line Pan with Bacon

Layer the Potatoes, Onions, Garlic and Cheese

Add Lots of Cheese on Each Layer

Bring the Bacon Up Over the Top

Place a Lid on Top, Then Onto the Grill

Remove Cover the Last 30 Minutes to Brown the Bacon

Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

Lookin’ Good

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Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

Do this for 2 ½ hours at 350 (177c) and put it on a cookie sheet when doing this in your oven because of all the bacon dripping will make a mess in your oven.

Note: The Pacific Living Outdoor Oven also has a smoke box.

Let’s Eat!!!

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Potato Tart, Bacon Bacon Bacon
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Thanks to Ken & Patti for this recipe.

goto  http://datenightdoins.com/potato-tart-bacon-bacon-bacon-2/

Dry rub Grilled Chik’en Wings

Outside grill with Chik Bait

This is so easy! All you have to do is get some chicken wings and sprinkle them with Chik Bait.

What you’ll need

    • Chicken Wings (I used frozen already cut sometimes)
    • Chik Bait

Clean raw chicken wings and pat dry. Put in a bowl and Sprinkle with Chik Bait seasoning. (add a little olive oil if needed to help seasoning stick)

Chik Bait with a little Olive Oil

Chik Bait with a little Olive Oil

Spark up the grill! Grill the wings till done and eat! No dipping sauce needed here. These baby’s are Awesome!

(I add a little more Chik Bait while cooking)

inside cooking lil' chicken wings

inside cooking lil’ chicken wings

Dry rubbed with Chik Bait on the Indoor grill

Dry rubbed with Chik Bait on the Indoor grill

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Wings on the outside grill

Grilled Chiken Wings whole

 

Tips to Create the Perfect Smoked Ribs

St.Luois Ribs

 

 

SMOKING:  When smoking meats such as ribs, the smoking wood you use should be used in moderation, just like salt.  Too much smoke will overpower your meat. A fruit wood such as apple or cherry is a good choice. You won’t run as much of a risk of overpowering the meat or making it bitter. Pick your wood for your meat.

Ribs on the smoker

COOKING TIME:  For cooking times longer than 2 hours, most meat will benefit from wrapping in foil. For example, a pork rib that will take 4 to 5 hours to cook should be wrapped after 2 ½ hours.  This will help tenderize the meat, and maintain the moisture. It wont be dry.

FLAVOR FOR THE MEAT:  Season the ribs with Swimmin’ in Smoke’s Radical Rib rub before cooking. Feel free to add a couple of tablespoons of apple juice, grape juice, or even cola to add some flavor and to help achieve that beautiful tenderness you are looking for in the perfect rib. (and, despite what you may have heard, “fall of the bone” ribs are overcooked. Look for a rib with a bite that pulls cleanly from the bone and doesn’t take all of the meat with it!). Also remember that yellow mustard is your friend!  A light coat of mustard will help tenderize as well as adding some flavor- but you won’t get the “mustard” taste.

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SAUCE: If you want to add sauce, only add it during the last few minutes of cooking and allow it to “set” on the meat.  Sauce your ribs and put them back on the cooker for around 10 minutes. Too much heat or adding sauce too quickly will over caramelize the sauce and add that burnt sugar flavor.

20130527_175553My Ribs on the grill

GRILL: Almost any grill can be made into and indirect smoker for longer cooking times.  For a charcoal grill, simply build your fire to one side of the grill and cook on the other.  Placing a small pan with water or apple juice underneath your food will also help with this effect. Or use a smoker.

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TEMPERATURE: For most rib recipes, 250 degrees is a great temperature for smoking.  At this temperature, a St. Louis cut rib will cook in approximately 5 hours, wrapping it after 2 ½ hours, and you will have that juicy, tender perfection your looking to serve! Remember, there are many ways to cook ribs, this is just some tips that I have

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Have you ever wondered where the ribs come from? What is the diference bettween baby backs and spare ribs?

porkcuts

SinS BBQ Chicken Legs (with Smokey Dave’s BBQ Sauce)  

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Get some chicken legs (We do a family pack of 12 or so)

 

Sprinkle with Chik Bait

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Go get the grill ready

 

Grill until almost done

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Brush on Smokey Dave’s Bird Bath BBQ Sauce

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Grill for 2 minutes while turning

 

Brush on some more BBQ Sauce

 

Grill for 2 minutes while turning

 

Brush on some more BBQ Sauce

 

Pull chicken off and serve!

Look out! Your kids will love this BBQ Chicken

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Look! It has a handle!

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