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.

Dry rub Grilled Chik’en Wings

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


Wings on the outside grill

Grilled Chiken Wings whole


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


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


Sprinkle with Chik Bait


Go get the grill ready


Grill until almost done


Brush on Smokey Dave’s Bird Bath BBQ Sauce


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



Look! It has a handle!



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!


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


SinS Fried Chicken

SinS Fried Chicken
Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 375 degrees for 35 minutes

Ingredients: Fried Chicken

  • 6 chicken thighs, bone in
  • 2 cups dried bread crumbs
  • 3 teaspoons Swimmin’ in Smoke Chik Bait Seasoning (for spicy, use some or all Hot Chik Bait)
  • 2 teaspoons garlic powder
  • 2 eggs, beaten
  • ½ cup buttermilk

Directions: Fried Chicken

Whisk eggs with buttermilk. In large plastic freezer bag, mix breading, Chik Bait seasoning & Garlic powder. Dip chicken in egg mixture, then into coating bag. Repeat.


Cooking Directions: Pellet Grill/Smoker

Set your Grill/Smoker to 375 degrees. Use a cast iron griddle or skillet to crisp the chicken up more than the grates would. Place everything directly onto the griddle and cook for 35 minutes or so, flipping occasionally.

When the chicken reaches an internal temp around 170 degrees pull it off, cover it and let it rest for 10 minutes before serving. This is a better temperature for chicken thighs as dark meat is a little denser. U.S.D.A. safe is 165 degrees.

Cooking In the Oven:

We have been getting requests for recipe conversions for the 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 pellet grill is just like your oven except it uses wood pellets and has wheels. Do 35 minutes here at 375 degrees.

Special thanks to,
Ken & Patti at

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!!