Bacon Cheddar Smokehouse Burgers

Bacon Cheddar Smokehouse Burgers

Bacon lovers rejoice, we have a summer cookout recipe you’re going to love! Our bacon cheddar smokehouse burgers combine ground sirloin, chopped bacon and shredded cheddar in a burger patty. This burger is smoked for 2 hours then placed on top of a delicious bacon onion cheddar BBQ spread. Topped with sliced cheddar, bacon, lettuce and tomato it’s a perfect combination.

Ingredients

  • 1 1/2 pounds ground sirloin
  • 1 1/2 pounds thick cut bacon
  • 1 white onion
  • 4 – 8 slices cheddar cheese
  • 1 cup shredded cheddar cheese
  • 4 – 8 burger buns
  • 1 teaspoon BBQ rub
  • 1/4 cup BBQ sauce
  • 1 tomato
  • 1 iceberg lettuce


First, fry up a 1/2 pound of bacon slices on medium heat for toppings on the burgers. When the bacon turns golden brown, move it to paper towels to absorb the grease. Remove the grease from the pan.


Next, slice 1/2 pound of bacon into bits, then cook the bacon on medium heat for 10 minutes or until done. Remove the bacon from the skillet and place it on paper towels to absorb the grease. Keep the grease in the pan.


Add a thinly sliced onion to the pan and cook it in the hot bacon grease for 10 minutes or until browned. Remove the onions and place them on paper towels to absorb the grease.


Remove the grease from the pan, add the cooked bacon and onions back into the pan. Add 1/4 cup of BBQ sauce and about 1/2 cup of shredded cheddar cheese. Reduce the heat to medium low and stir continuously until everything is incorporated together. Move the bacon onion cheddar spread into a bowl and set aside.


Next, slice another 1/2 pound of bacon into bits, then mince the bacon with a sharp knife. Break the bacon down into very small bits, then add it to a mixing bowl. Add the ground sirloin and 1 cup of shredded cheddar. Mix together the ingredients then form 4 half pound burger patties.


Heat up your smoker and set it to a low 150 F and use mesquite wood or pellets. When your smoker reaches temp, add the burgers in a spot that is away from the heat. Smoke the burgers for 2 hours until they reach 130 F.


If you have a pellet smoker, crank it to 450 F otherwise fire up your grill and let it reach that temp. Grill the burgers for 4 minutes, then rotate 90 degrees and give it 4 more minutes. Flip the burgers and repeat. When the burgers reach around 162 F, apply the sliced cheddar and move the burgers away from direct heat. Close the grill and let the cheese melt. Remove the burgers at 165 F and let them rest for a few minutes. While the grill is still lit throw on the buns and toast them up a for a few minutes.


Apply a generous amount of the bacon onion cheddar spread to the bottom bun. Place a burger patty on top of the spread. Stack some bacon slices on the burger patty. Add a tomato slice and some iceberg lettuce. Finally cover it up with the top bun, and take a big bite!





Pellet Smoked Armadillo Eggs

Pellet Smoked Armadillo Eggs

Armadillo eggs are a popular BBQ item that you need to master in your quest for BBQ greatness. These rank up there with Atomic Buffalo Turds but with more meat and required skill. Best of all you can tell your friends and family with a straight face that you are making armadillo eggs and their reactions will be priceless. Once they figure out what these are, they will ask you to make them again and again. Yes indeed these are perfect for Super Bowl appetizers, or any game day appetizer. Don’t stop there, make them for Easter, Thanksgiving and Christmas appetizers.

Ingredients

  • 1 pound spicy italian sausage
  • 1 pound chorizo sausage
  • 6 – 8 large jalapeno peppers
  • 4 oz cream cheese
  • ½ cup shredded cheddar cheese
  • 1 tablespoon BBQ rub
  • 2 tablespoons BBQ sauce


First, rest the cream cheese on a countertop until it reaches room temp (about 20 minutes). While waiting on the cream cheese, chop off the stems of the peppers then core out the seeds and membrane using a jalapeño coring tool.


Next shred about ½ cup of cheddar cheese and place it into a small mixing bowl. Add the cream cheese and ½ teaspoon of BBQ rub, then mix the ingredients together.


Use a butter knife to scoop up a small amount of cheese and place it in the opening of a pepper. Use your finger to softly press the cheese to the bottom of the pepper and repeat this until the pepper is packed solid with the cheese mixture. Continue until all peppers are stuffed with cheese.


Next, combine the meats in mixing bowl. If you purchased sausages inside casings, remove and dispose of the casings. Add 1 teaspoon of BBQ rub then mix the meat and seasonings together.


Take about a ¼ pound of meat (about the amount of a burger patty) and flatten it in your hand. Place a pepper in the center, then fold the meat around the opening of the pepper to seal in the cheese. Next, fold the meat around the pepper adding more if needed to fully cover the pepper. Roll the ‘egg’ around in your hands to smooth out the meat wrapping. Repeat the steps until all jalapenos are covered with sausage. You may need to move some sausage from the first ‘eggs’ to the last ones as you may go too heavy in the beginning. Season the ‘eggs’ with BBQ rub.


Preheat your smoker at 250 F with cherry and hickory or pecan wood. Place the eggs on a cooling rack then place on the smoker for 1 hour.


Brush on your favorite BBQ sauce then flip the eggs to the other side and brush on BBQ sauce. Continue to cook for 1 more hour or until they reach at least 165F. Remove from the smoker and let them rest at least 10 minutes. Slice into 3 pieces each and enjoy.





Split Pea and Ham Soup

Split Pea and Ham Soup

Have you ever cooked a bone in ham for the holidays and tossed the bone in the trash? The bone can be used for many things, including split pea soup! Just place the bone in a zip seal bag in your refrigerator for up to several days and follow this easy recipe for a super delicious soup.

Ingredients

  • 16 oz dried split peas (or 14 oz pk)
  • 3 stalks of celery
  • 3 stalks of carrots
  • 1 yellow onion
  • 2 cloves garlic
  • 4 cups chicken broth (32 oz)
  • 2 cups water
  • 1 ham bone
  • 2 cups chopped ham
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme


First dice the onions, carrots and celery. Add olive oil to the stockpot and heat on a medium temperature. Saute the onions, celery, and carrots and thyme. Mince the garlic, then add it to the pot and saute it for 1 minute.


Wash the split peas and check for rocks and discard any found. Next add the split peas and ham bone to the stockpot, then the broth and water. Bring everything to a boil (about 5 minutes), then reduce the heat to medium low. Cook for 1 hour on medium low, then remove the ham bone.


Use the immersion blender to puree the peas for about 1 minute. Do not over blend, you just want the thicken up the soup a bit.


Cook for another 30 minutes on medium low uncovered to reduce down the soup. After 30 minutes, trim all possible meat from the ham bone as at this point it should be cooled down. Add the meat to the soup and cook for another 30 minutes.


Serve topped with croutons and enjoy!





Pellet Smoked Swordfish

Pellet Smoked Swordfish

Swordfish is one of the best fish for cooking over a fire. But did you know it’s pretty tasty when you add some smoke to it as well? A swordfish steak can be smoked low and slow and then finished of with a nice reverse sear. And believe it or not it stays nice and juicy inside and full of flavor.

Ingredients

  • 1 pound swordfish fillet
  • 1 tablespoon olive oil
  • 2 teaspoons killer hogs a.p. rub
  • 2 teaspoons cattleman’s grill tuscan steak seasoning


The first step is to pre-heat your smoker to 190 F and use a mild wood blend blend such as competition blend.


Next, brush olive oil on one side of the fish. Apply Killer Hogs A.P. rub, then Cattleman’s Grill tuscan steak seasoning. If you don’t have these seasonings, then use any salt pepper garlic steak seasoning that you do have. Flip the fish to the other side and repeat the process.


When the smoker reaches temp, place the fish on a cooling rack then place the rack onto the smoker. Next, insert a temperature probe into the thickest part of the fish and set the alarm at 120 F. This will give you 25 degrees to work with in the reverse sear step.


After about 1 hour and 30 minutes, the fish should reach 120 F and when it does, pull it from the smoker and cover it with aluminum foil. Next prep your grill for reverse searing at a temperature of at least 450 F.


When the grill is ready, spray down the grates with a non stick spray. Place the fish on the grill and cook with the lid open for 5 minutes. After 5 minutes gently pry the fish from the grill grates, then rotate it about 90 degrees. Cook for another 5 minutes, then flip the fish over and repeat these steps. Cook the fish until you reach around 143 F to 145 F. Remove the fish and let it rest a few minutes while the carry over cooking works its magic.