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)

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.

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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Baja Shrimp Skewers

Grilled 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 with Boo Yah Beef & Cattle Call Seasonings

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Description:

 

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)

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Grilling the Tri Tip with pots of corn & beans

 

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Cut against the grain.

 

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Prepare the kids plates first…

 

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And you have some happy kids!!