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

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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. 

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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.

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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 Fried Chicken

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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.

Breading

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 www.datenightdoins.com

Caprese Stuffed Chicken

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Caprese Stuffed Chicken

Caprese is a fancy name for the combination of mozzarella cheese, tomatoes and basil. We’ve had it several times as a salad. Now try it stuffed in a chicken breast!

Caprese Stuffed Chicken

Prep Time: 15 minutes
Cook Time: 35 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Caprese Stuffed Chicken

  • 2 half chicken breasts, a little over 1lb. each
  • 2 teaspoons Swimmin’ in Smoke’s Chick Bait or Salt Free Chik Bait

Stuffing

  • 1 cup shredded mozzarella cheese
  • 2 Tablespoons dried basil leaves
  • ½ cup sun dried tomatoes, chopped
  • 2 teaspoons fresh minced garlic
  • 2 Tablespoons green onions, chopped

Topping

  • 1 5oz. can Italian seasoned diced tomatoes, undrained
  • 1 cup mozzarella cheese, shredded
  • Fresh basil for garnish

Caprese Stuffed Chicken

Directions: Caprese Stuffed Chicken

Preheat the oven or smoker to 350

Cut deep pocket in each chicken breast, not cutting through
Season generously with Swimmin’ in Smoke Chik Bait or Salt Free Chik Bait.
Spoon ½ stuffing into each chicken breast
Place chicken in a greased cast iron skillet
Pour diced tomatoes over chicken.
Sprinkle mozzarella cheese on top.

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Thank you to our friends,

Ken & Patti

http://datenightdoins.com

For this recipe.