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)


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.


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)

sins-beer-can-burger-4 sins-grilled-beer-can-burgers-6 sins-grilled-beer-can-burgers-8 sins-grilled-beer-can-burgers-10

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!


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

SinS Seasoned Flank Steak

SinS Seasoned Flank Steak


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.
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 Style Mac & Cheese

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

SinS mac & cheese 2


  • 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


  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.

Red Wine Marinated Tri Tip

Swimmin’ in Smoke’s Red Wine Marinated Tri Tip

  • Cook time:30 minutes
  • Prep time:15 minutes


  • 1 cup of your favorite red wine
  • 1 tablespoon honey
  • 2 tablespoon Cattle Call
  • 1 tablespoon Colmans mustard powder
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons soy sauce
  • 6 large, cloves garlic roughly chopped
  • 1 Scallion diced
  • 3 to 4 pounds beef tri-tip
  • 1 small can sliced mushrooms


In a medium mixing bowl, whisk first eight ingredients together.

In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air. Marinate in refrigerator, turning occasionally, at least 4 hours and up to 24.

Prepare the grill for two zone cooking.

Charcoal on 1 side of grill

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust. (Reserve remaining marinade) Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal Temp. of 125 degrees for rare, approximately 15 – 20 minutes, or 155 degrees for Medium. Remove tri-tip from grill and let rest 15 minutes. (It will continue to cook another 5 degrees or more while resting)

In a small sauce pan, bring remaining marinade to boil. Reduce heat to low, add a small can of sliced mushrooms and simmer 8–10 minutes, stirring occasionally.

Slice meat and top with reduction sauce.

Red Wine Tri-tip_cut

 two zone cooking  The most versatile way to cook, the two-zone fire is your first choice for cooking most foods on the grill. To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.

Tri Tip sandwiches with Horseradish sauce and Baja Shrimp Skewers


  • 1 Tri Tip roast, approximately 4 lbs.
  • 4 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning
  • 4 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning
  • 1 Tbsp. Swimmin’ in Smoke’s Hot Fish Bait seasoning
  • 1 Tbsp. Olive Oil
  • Horseradish cream sauce (recipe follows)
  • 10 already cooked large shrimp with tail on
  • 6 potato rolls or onion rolls sliced and toasted


Prepare the grill for two zone cooking, adding some apple wood in order to create a deep, smoky flavor when

cooking.  Season the Tri Tip liberally on both sides with Swimmin’ in Smoke’s Boo Yah Beef & Cattle Call  seasoning.

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust.

Charcoal on 1 side of grill


Tri Tip on Charcoal Grill

Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal

Temp. of 125 degrees for rare, approximately 15 – 20 minutes.  Remove the Tri Tip from the

heat and allow it to rest for 10 to 15 minutes before slicing. (It will continue to cook to 130 or more while resting)


Now prepare and cook the shrimp skewers.

Swimmin’ in Smoke’s Baja Shrimp skewers

  • 10 large already cooked, tail on shrimp (for this Tri Tip side)
  • Olive Oil
  • Swimmin’ in Smoke’s Hot Fish Bait seasoning

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

Place on hot side of grill for 1 minute per side. That’s it!

Serve the Tri Tip on an onion roll or a potato bun with Swimmin’ in Smoke’s

horseradish sauce.


Swimmin’ in Smoke’s Horseradish Sauce

  • 1/3 cup Atomic horseradish (or to taste)
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • salt and fresh ground black pepper to taste


Degree of Doneness for BEEF

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Beef cut and the desired degree of doneness.

To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.

Very Rare

125–130 °F


130-135 °F

Medium Rare

135–140 °F


140–150 °F


150–160 °F

Very Well Done

160+ °

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

Tri Tip with Boo Yah Beef & Cattle Call Seasonings



Pull your Tri Tip from the refrigerator. Trim off silver skin and some fat. Cover entire Tri Tip with a good layer Swimmin’ in Smoke’s Boo Yah Beef seasoning. Let it rest on counter for 15 minutes. Cover the entire Tri Tip again with a good layer of Swimmin’ in Smoke’s Cattle Call seasoning. Let it sit for another 15 to 20 minutes. Grill on High heat for 20 minutes or so for rare to medium rare. (5 minutes per side, then flip 4 times = 20 minutes)


Grilling the Tri Tip with pots of corn & beans



Cut against the grain.



Prepare the kids plates first…


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And you have some happy kids!!