SinS Beer Can Burgers

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

 

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 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

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.

Baja Shrimp Skewers

Swimmin’ in Smoke’s Baja Shrimp skewers

What you’ll need

  • 20 large uncooked shrimp
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • Swimmin’ in Smoke’s Baja Butter (recipe to follow)

How to cook’em

Clean & peal shrimp and leave on the tail. (it makes a nice handle)

Place 5 shrimps on a skewer, coat both sides with Olive Oil and sprinkle both sides with Hot Fish Bait seasoning.

Place on a hot grill for about 2 minutes per side. Cook 1 minute then flip, 1 minute then flip 1 more minute and flip, then cook for another minute and shrimp should be done. If not all the way done move over to the cold side of the grill and let them sit for a few minutes or until done.

Brush on the Baja Butter and plate!

Serve with what ever you want. We made some for a side for our Tri Tip Sliders.

Baja Shrimp Skewers

 

Swimmin’ in Smoke’s Baja Butter

  • 1/2 pound unsalted butter
  • 1/4 cup fresh Cilantro
  • 1 Tbsp. minced garlic
  • 1 Tbsp. Fish Bait seasoning

Put all ingredients in a small pot and heat on medium heat on the stove. Stirring until the butter is melted. Turn heat down to low. Brush on the shrimp and serve!