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

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 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 Style Mac & Cheese

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

SinS mac & cheese 2

Ingredients

  • 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

Directions

  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.

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!

 

Potato Bombs!

potato-bombs

Potato Bombs!

These Tater Bombs are the BOMB! It’s like taters gone wild! You’ll have a hard time eating taters the old fashioned way ever again.

Using a apple corer (or something like that) remove the center core of the potato. Save the core. Now, Stuff the potato with your favorite meat, cheese or whatever you want. (I used Porchetta and asiago cheese with some Chik Bait seasoning) Now plug’em, if you have room. That means, Put the core back in the ends if they will fit. Now bake, smoke or grill (indirect heat) them for about an hour. I smoked these ones on 225 for about 1.5 hours unwrapped.

Potato bomb

You can do these how ever you want. I have wrapped them in bacon and put them in foil.

Enjoy!