BBQ recipes, product reviews, & how-to's
Party ribs are the viral sensation in which ribs are cut into individual pieces and smoked, giving you that soft crust and saucy flavor on all four sides (instead of two). They cook faster this way, in only three hours. Serve them up for a…
Crack burgers are very addictive due to the tasty combo of flavors such as bacon, ranch seasoning, and cheddar. This burger gets its name, as well as most of its ingredients, from crack chicken. The recipe is simple and the end result is addicting…hence the…
Elevate your burger game with the flavors of BBQ burger sauce! This burger sauce is made of condiments such as ketchup, mayonnaise, relish, and BBQ sauce. It’s the perfect compliment to your burger and is great on sandwiches. It is also the perfect dipping sauce for your fries!
Here are the ingredients needed to make the best burger sauce:
Making this special sauce is super simple. In a small bowl, combine 1/4 cup ketchup, 1/4 cup of BBQ sauce, and one cup of mayonnaise. Next, add in two tablespoons of relish. I like to use sweet relish, but a dill relish works well in this, too. And finally, add a 1/2 teaspoon of Worcestershire sauce for a more savory balance.
You will find that burger sauce is an upgraded version of traditional fry sauce, which uses one part ketchup and two parts mayo. Adding the extra ingredients to this sauce gives your burger or sandwich an enhanced flavor profile.
Since all of the ingredients in this sauce are usually stored in the refrigerator (after being opened), burger sauce can be good for up to a month. That is, when properly stored in a container in the fridge.
The type of BBQ sauce to use depends on the flavor profile you prefer. I use a sweet and tangy BBQ sauce for mine. If you want less sugar and more heat, use a spicier hot sauce such as Patriot Sauce – the spicy version.
Burger sauce is actually more common than you think. Most restaurants use it in some variation. For example, the Big Mac has a special sauce just like it. As well as In-N-Out spread, which is used on all of their burgers.
Side note: if you want In-N-Out spread for your fries, you can ask at the counter and they will gladly give you as many packets as you wish. I do this every time!
Elevate your burger game with the flavors of BBQ burger sauce! It’s the perfect compliment to your burger and is great on sandwiches, as well as a great dipping sauce for your fries!
NOTE: Nutrition information isn't always accurate.
Make the ultimate breakfast sandwiches in slider form! These breakfast sliders combine sausage, hash browns, eggs, and cheese all on toasted Hawaiian rolls. Dip in country gravy for the complete breakfast experience! Let’s walk through the simple breakfast recipe. Ingredients for Breakfast Sliders These breakfast…
Caramelized onions elevate the flavor of regular onions to a whole new level. Caramelizing onions is a very simple process: cook the sliced onions with butter and salt at a medium-low temp for about an hour. They make a great topping for burgers and sandwiches.…
This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it.
Putting steak slices on a sandwich with toasted bread, melted provolone cheese, and topped caramelized onion and chimichurri sauce was perfection! Let me walk you through the process.
For this steak sandwich recipe, I’m using a New York strip steak. Strip steak comes from the short loin of the cow and is a leaner cut and provides a bold, beefy flavor. One steak will be sufficient for the sandwich.
Ribeye steaks are great for steak sandwiches as well. Ribeye will be more tender and provides a rich flavor due to the fat content of the cut. Ultimately, it comes down to a matter of preference. With that said, feel free to substitute ribeye for strip steak in this recipe.
Beef only needs simple flavors to elevate it’s taste. Using a blend of kosher salt, pepper, and garlic powder will do the trick. Sprinkle the steak with a mix of one tablespoon of kosher salt, two teaspoons of pepper, and a teaspoon of garlic powder. Apply evenly on all sides of the steak.
Want to elevate the flavor even further? Try my Rocky Mtn Beef Rub with a blend of the above spices, including a hint of lime and other savory flavors.
My absolute favorite way to cook steaks is to reverse sear. I have an entire post dedicated to this subject. Essentially, reverse searing is the method of slow cooking the meat first, then searing to finish it off. When slow cooking, infusing smoke from oak wood elevates the steak flavor. Smoke the steak at 225 degrees using indirect heat.
Once the steak reaches an internal temperature between 120 to 125 degrees, remove from the grill and sear on a preheated hot surface. This can be done on a separate grill or griddle at at temperature of at least 500 degrees. Searing can be done directly on grill grates or on a hot, even surface of a griddle or skillet. I prefer skillet or griddle with a little avocado oil to get an even crust on the steak. Sear for a minute on each side.
With the steak fully cooked, it is important to let it rest for 10 minutes before slicing. The reason is because as meat gets cooked, juices are loose and flowing inside. Letting the meat rest will allow those flavorful juices to settle in and distribute evenly. Otherwise, slicing into the steak immediately will make the juices come flowing out and the flavor goes with it.
Make sure to slice against the grain for a better bite. You do this by seeing the direction of the tiny lines in the meat and slicing across them.
The other headliner of the steak and chimichurri sandwich is the chimichurri itself. This sauce is perfect for steaks and provides a bold, savory, and herbaceous flavor. It’s also quick and easy to make. To do this, simply prep the ingredients listed in this recipe (such as parsley, garlic, and shallots) and mix them altogether. You can make chimichurri sauce either ahead of time or while the steak is smoking on the grill.
This is also another easy recipe that requires only three ingredients: white onion, butter, and salt. For this steak sandwich, one whole onion will do. It may sound like a lot, but the onion begins to shrink significantly during the caramelization process.
Slice onion in half and then cut into pencil thin, long pieces. Place into skillet over medium-high heat with two tablespoons of melted butter and a 1/2 teaspoon of salt. Cook like this for five to ten minutes until the onions start to become translucent and brown. Once this happens, reduce to medium-low heat, stirring occasionally until onions are nice and brown from caramelization. This process will take 45-50 minutes.
These caramelized onions can be made ahead of time and placed in the refrigerator up to a couple of days beforehand. Simply reheat in the microwave for 30 seconds. Find the full recipe here.
With the grill still hot, take a couple of long slices of sourdough bread and spread mayonnaise on both sides. Place directly on grill or in skillet and let cook for 30 seconds on each side or until the side is toasted to your liking. Flip over and repeat.
With all of the ingredients prepped, now the time has come to assemble the steak and chimichurri sandwich! Start by taking one slice of the toasted sourdough bread and placing two slices of provolone cheese on there. Make the cheese melty by using a food torch or putting the bread with provolone cheese in the broiler.
Next, layer on the caramelized onions. Then place on your slices of steak. I make two rows of steak slices because I like to party. Top with chimichurri sauce and the other piece of toasted sourdough. Cutting the long sandwich in half is optional. Take a bite and let the savory, satisfying flavors hit your taste buds and blow your mind!
A perfectly smoked and seared steak sliced up and placed on toasted sourdough bread with caramelized onion, provolone cheese, and an herbaceous chimichurri sauce.
NOTE: Nutrition information isn't always accurate.
Roasted garlic mashed potatoes are so good that you can skip the gravy and eat them as is! The depth of flavor from the roasted garlic and the rich, buttery taste of yellow potatoes make this garlic mashed potatoes recipe the best out there! Ingredients…
This chimichurri recipe is the best steak sauce you can have with your meat! The flavors of herbs, vinegar, garlic, red pepper and olive oil create a truly unique sauce that goes perfectly with steaks and other grilled meats. In this chimichurri recipe, we will…
When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street taco? That’s exactly what I did. These tri tip tacos are some of the best you will ever have!
These smoked tri tip tacos have a lot of what reminds me of California. For starters, tri tip is a cut of beef that originates from central California. Also, California is the largest distributor of avocados in the United States. And finally, with the strong Mexican influence in the state, street tacos and elotes were made popular in the United States through California. Hence, this recipe is my ode to the state and it’s awesome food.
I have a full recipe post dedicated to cooking tri tip and it is worth a look. To summarize for this recipe post, take a tri tip roast (about two pounds) and season on both sides with a beef BBQ seasoning like my Rocky Mtn Beef Rub. Smoke on the grill with oak wood over indirect heat at 225 degrees. Cook until internal temperature of meat reaches 125 degrees.
Near the end of the smoking time for the tri tip, heat a skillet to searing temperatures, which begin at 500 degrees. Drizzle in a little avocado oil, too. Avocado oil has a higher smoke point that most cooking oils and is perfect for this. Sear tri tip for a minute on each side or until a nice crust develops.
When slicing tri tip, remember that the grains of the tri tip go two different directions. This occurs near the middle where the meat starts to bend. Slicing against the grain will give you a better bite. Once slices are done, cut them into bite sized pieces for the tacos.
Elotes are also known as Mexican street corn, popularized by street vendors selling corn on the cob with toppings such as mayonnaise, chili lime seasoning, and Cotija cheese. This is a quick and easy mix to make and I have a more detailed recipe post for this, as well.
To summarize, cook up a bag of frozen corn in a skillet at medium heat. It is quick to cook through, taking five minutes. You’ll also want a little char on the corn kernels, too.
With corn kernels cooked, place in a small or medium-sized mixing bowl along with almost a full cup of mayonnaise and two tablespoons of sour cream. Stir for a moment, then add a diced jalapeno, juice from half a lime, a third cup of Cotija cheese, diced cilantro and a teaspoon of chili lime seasoning. Mix altogether and serve. It’s that simple!
With the tri tip cooked and the elote mix ready, warm up some small corn tortillas in the microwave for 30 seconds. Sprinkle a little water on the corn tortillas before putting them in the microwave so they don’t dry out. This will also make them more pliable.
Lay out two corn tortillas stacked on top of each other and assemble your smoked tri tip taco by piling on pieces of tri tip. Next add a slice or two of fresh avocado. Finally, top with the elote mix and serve.
Adding pico de gallo also helps complete these tacos. Pico de gallo is like a very mild salsa with diced tomatoes, onion, jalapeno, and cilantro. Top the tacos with a little pico and it will be amazing!
Tri Tip Sandwich with Lemon Garlic Aioli
These tri tip tacos are an homage to some of the great food from the state of California. Combining reverse seared tri tip, avocado, elote dip, and pico de gallo on warm corn tortillas.
NOTE: Nutrition information isn’t always accurate.
If you happen to have leftover brisket, then brisket quesadillas are a must try! You know it’s gonna be a good one when a recipe calls for meat and cheese to come together in a soft flour tortilla. Let me walk you through the process.…
