Posts tagged: Recipes
Summer Sippin' Cocktails
Summer grilling season is in high gear and that means just one thing around here… It’s time to break out some serious summer cocktails to cool off with while standing around the grill all afternoon. Backyard BBQs are a way of life whenever the sun is out and we can’t lie, we get a little tired of the beer and wine after the first few get togethers. So we are upping our cocktail game this summer with some seriously refreshing, oh-so addictive recipes to beat that summer heat. There’s a little bit of everything in here whether you are a tequila-lover, or you’ll only drink fresh fruit cocktails all summer long. The only question is, which one should we try first….?
Pineapple Mint Cooler - Honestly Yum Watermelon Shandy - How Sweet It Is
Bourbon Caramel Milkshake - Sauce + Style Pink Grapefruit Margarita - A Spicy Perspective
Rhubarb Fennel & Vermouth Cocktail - Honestly Yum Mango Mojito - Sauce + Style Spicy Michelada - A Spicy Perspective
Fresh Watermelon Mint Juleps - How Sweet It Is Frozen Strawberry Margarita - The Little Epicurean Strawberry Rhubarb Margarita - Sauce + Style
Pomegranate Mojito - Drizzle & Dip Rose Sangria - How Sweet It Is Mojito Popsicles - Sauce + Style Cheers to the freakin’ summer piggy peeps! Happy drinking!
Bacon PBJ Burger
Bacon PB&J Burger... You might think I'm crazy for sharing this recipe with you but trust me, it's INSANE in all the best ways. Seriously, this burger is downright EPIC.
You start with a thick, delicious, meaty burger, and then you melt some peanut butter and cheese on top. The peanut butter gets all gooey and mixed up with the cheddar cheese for an added rich nuttiness. Then that grape jelly comes in and you're right back to your childhood and those crustless PB&J sandwiches you loved so much. Of course, this is a grown-up, meatier version that totally kicks that measly childhood fav in the butt. Top it all off with our famous Applewood Smoked Maple Bacon and BOOM. Summer's burger is here.
And it's a gooey and glorious mess of meaty perfection.
INSTRUCTIONS: Add the ground beef, spices and flour to a large bowl. Mix the meat together, using your hands is best here, until the spices are incorporated throughout. Form 2 thick patties and place on a hot grill, grill pan or cast iron pan to cook. Cook for approximately 4 minutes on each side over medium-high heat to reach medium temperature. During the last minute of cooking, add 2 Tbsp of peanut butter to the top of each burger. Press a slice of cheddar cheese on top and cover with a metal bowl, or tent with aluminum foil, to help the cheese melt. Once the cheese is melted, remove from heat.
Slather the top buns with 2 Tbsp of grape jelly each. Place the burgers on top of the bottom half of the buns, followed by 2 slices of bacon each, and then top with the other halves of the buns. Get ready to get messy!
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Pig of the Month Applewood Smoked Maple Bacon
Recipe & Photos by Meghan Bassett
Grilling 101: Top Questions Answered!
If you’re anything like us, you’re already busting out the charcoal and grilling ALL the things. Whether you are grilling up ribs, veggies or a whole lot of burgers and hot dogs, there’s nothing better than the smell of burning coals and smoke. We get all sorts of grilling questions every year, from gas or charcoal preference to how to clean the grill. So this year we’re going to be covering a ton of grilling recipes, techniques and tips and tricks throughout the summer! To kick things off, we’ve rounded up our most-asked grilling questions. Before you fire up those grills again, get to know your stuff!
What’s better gas or charcoal? This is the ultimate grill question we get! There are a few factors that come into play to help you decide. First, price. Gas is more complicated and will cost more because of all the moving pieces inside the grill. Charcoal is a simpler grill so it will always be substantially cheaper. Second deciding factor? Taste. Gas burns clean so you’ll get the char marks, but you won’t get any special flavor in your food like using charcoal will get ya. Of course, gas grills will get to temperature faster and charcoal grills tend to take a long time to get hot. Gas grills are also a lot easier to clean up since charcoal grill cleaning can send ashes scattering all over the place. That’s a lot of back and forth, you guys. Yea, we know. If you want our honest opinion, charcoal always wins out when it comes down to it. You get better flavor, better heat management and you aren’t forking over as much money. When in doubt, go with the coal. Do I need to preheat my grill? YES. You need to preheat your grill whether you are using a gas or charcoal grill. A good rule of thumb is about 15 minutes for high temperatures (i.e. for searing) or 10 minutes for lower temperatures (i.e. for fish and such). Getting that preheat done before you start grilling the food will also help remove some of the residue left on the grill from past cooking.
How do I season my new grill? Oooohhhh look at you with your new killer grill! You are probably itching to get to grilling, but you have to season that baby first. No one wants the new grill residue on their food, trust us. Start with a cold grill and rub all the cooking surfaces down with canola oil. Wipe off any excess oil with a paper towel and light the grill. Let the grill heat up for about 15 minutes, or until the oil starts burning off and smoking. At this point the shiny finish that came with the grill should be turning dark brown or bronze. Turn off the grill and once coal, add a light coat of oil. To keep your grill in tip top shape, repeat this last light oil application step after each time you grill. Why you should never ever use lighter fluid...ever It’s all about the taste and smell. If you use lighter fluid, you’re going to get all those chemicals on your food. It’s really pointless to use lighter fluid when you can use a chimney starter so easily. Plus no one wants to smell like lighter fluid all day. Yuck.
How do I deal with flare-ups? First, get that food off the grill so it doesn’t get charred to oblivion. Then cover it up and wait it out. Flare ups survive off of the oxygen in the air so if you can smother it with the lid of the grill, do that. No matter what you do, DON’T squirt a water bottle on a flare up. It will get an ashy mess everywhere and it doesn’t actually subdue the flare. Be sure to keep an extinguisher nearby though… Just in case. Keep checking the blog for new Grilling 101 features throughout the summer. Your grill master status depends on it.
Don’t forget to check out our featured grilled recipes!
Grilled Chili Rubbed Flank Steak
Lemon Pepper Bacon Wrapped Shrimp Skewers
Recipes & recipes photos by Meghan Bassett
How to Grill Pizza
Want that killer grilled pizza at home? Just follow our super simple How to Grill Pizza video!
You might think grilled pizza is a luxury that you can only get when you go out, but you couldn't be more wrong! As long as you have a grill, a rolling pin and some toppings, you are mere minutes away from the best pizza of your LIFE. Grilled pizza is my all-time favorite thing to eat during the summer. The flavor from the charcoals and the crispy texture are totally drool worthy! I always keep some pizza dough in the freezer or refrigerator just for this reason during the summer. You can throw whatever toppings you want to and in about a half hour, you have the best pizza ever - no pizza oven or pizza stone required! Directly on the grill is the only way to do it, am I right? So just follow the video below the recipe card and get to grilling already!
Pig of the Month BBQ on Vimeo
Recipe, Photos & Video by Meghan BassettBacon Bourbon Caramel Stuffed Brownies
Bacon Bourbon Caramel Stuffed Brownies are an indulgent, decadent dessert that combines our love of bacon, chocolate, caramel and BOOZE.
When we go for dessert, we go big. Real big. Like, Super Bowl big.
These bacon bourbon caramel stuffed brownies are the latest food porn creation that we absolutely can't get enough of. If you thought brownies couldn't get any better, well you're just plan wrong. We stuffed ours with a rich, creamy bourbon caramel and lots of our top selling bacon to really send it over the edge.
It's sweet, it's savory and it's so gooey and decadent, you might just faint after the first bite. If you really want to bring your A-game to your next party, picnic or to spoil your significant other, this is the ultimate recipe to bust out. Everyone will be freaking the hell out the moment you set these out. Then just sit back and watch as everyone clammers to get another one before they're all gone.
Chocoholics, bacon-lovers, bourbon-obsessed fans and caramel-cravers UNITE. This is the only dessert you need to make for the rest of your darn life. For real.
INSTRUCTIONS: Preheat oven to 350 degrees F. Grease an 8x8 baking dish with nonstick spray & line with parchment paper.
Make brownie batter according to the instructions on the package. Pour half the batter into the baking dish and bake for 20 minutes. Cool for 20 minutes.
Combine caramels, cream and bourbon in medium saucepan over medium heat. Stir constantly until smooth and creamy, about 4 to 5 minutes.
Pour in caramel then add layer of chopped bacon, reserving 1/4 of the chopped bacon for later.
Top with the rest of brownie batter and sprinkle with remaining bacon. Bake for 20 more minutes and cool completely before cutting.
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Recipe & Photos by Meghan Bassett
Sriracha Bacon Wrapped Stuffed Jalapeños
Sriracha Bacon Wrapped Stuffed Jalapeños really bring the heat! This spicy, crispy and creamy appetizer will win over everyone at your next party.
Wrapping things in bacon is kind of a specialty of mine. If anything just isn't quite working for me in the kitchen, I usually head straight for the extra pound of bacon I always have sitting in my refrigerator. You know, just in case there's a bacon-related emergency - which surprisingly happens on a weekly basis for me. You'd be surprised by just how many things can be wrapped in bacon! Potatoes, rolls, scallops, shrimp, meatloaf, yea this list could go on forever. Today I'm bringing you one of my new favorite bacon-wrapped recipes that'll light a fire on your tongue and in your belly.
Sriracha Bacon Wrapped Stuffed Jalapeños are the best combo of crispy, creamy, spicy and extra cheesy. The Sriracha bacon and added Sriracha in the filling make these little guys just the right amount of wicked. You'll feel the heat but you won't be burning your taste buds off with each bite. Pro tip: try slicing a sausage or brat in half and stuffing it with one of these stuffed jalapeños. Next level amazingness right there, I'm just saying.
INSTRUCTIONS: Preheat oven to 400 degrees. Grease a baking dish and set aside.
In a medium bowl, beat together cream cheese, cheddar cheese, Monterrey Jack cheese, garlic, Sriracha and salt with an electric mixer until smooth and well-combined.
Add the halved jalapeños to the baking dish and fill each one evenly with the spicy cream cheese filling.
Wrap each stuffed jalapeño half with half a slice of Sriracha bacon, securing with a toothpick. Bake for 25 minutes, or until the bacon is as crispy as desired. Serve immediately.
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Pig of the Month Sriracha Bacon
Recipe & Photos by Meghan Bassett
The One Trick to Microwave Perfect Bacon
We've all been there in a pinch. The oven is taken, you've got 5 things working on the stove and you still need to cook up some bacon. This is the moment that knowing the one trick to microwave perfect bacon really comes in handy! There may be some naysayers out there that don't believe that microwaving bacon really works. Well, we're here to prove you wrong. If you do it right, you'll get that oh-so crispy, swoon-worthy bacon every time.
So what's the one trick you need to know? It's simple - paper towels. You might be scratching your head right about now - I mean, we don't blame you. What's so special about paper towels? We swear, paper towels really are the key here. They soak up all that extra grease as the bacon cooks in the microwave so you end up with bacon that is anything but soggy. No globs of gross, pathetic bacon here. We respect our bacon WAY too much to let that happen on our watch. Are you ready to know the secret of the paper towel power when it comes to microwaving bacon?
Here's how to do it right, every single time: Step 1: Line a baking dish (one that'll fit in your microwave, of course) with not one, not two, but THREE layers of papers towels. Step 2: Add bacon in a single layer and cover with another two layers of paper towels. Step 3: Microwave the bacon for 1 minute per slice of bacon. Check on it and cook in 30-second additional increments as needed. The price time will depend on the thickness of the cut and how much you are cooking at one time. Step 4: Once cooked through, transfer the bacon to a clean plate (NOT lined with paper towels) so the bacon slices don't stick to the paper towels as it crisps up. Step 5: Enjoy deliciously cooked bacon, right from your microwave! Did we just blow your mind?
We Grill What YOU Want!
Calling all grillers, smokers, BBQ fans and summer food fanatics! It's our favorite time of year - grilling season. This is the time of year where we pull on the big kid gloves and strut our stuff around the grill every weekend. Grilling is what we live for, but we can't keep all of our secrets to ourselves... That's why we're bringing you a whole new video series dedicated to our grilling secrets. You heard us right, we're kicking off a new video series for the summer grilling season called "We Grill What YOU Want!" It's all about YOU this grilling season, piggy peeps. In our new rad series, we're going to cover all the top grilling recipes, tips and techniques that you are dying to know. Do you wish you knew how to properly start up your charcoal grill? Are you desperate to cook fall-of-the-bone tender ribs? Or are grilled vegetables giving you a run for your money? It doesn't matter what you want to know; no question is too big or too small for us! So how will it work? That's where YOU come in, BBQ-lovin' fans. Leave us a comment below telling us what YOU want to learn about grilling! You could be a first-timer wondering how to grill chicken, or you could be a seasoned pro that really wants to discover how take your grilling skills to the next level of awesomeness. Just tell us what you want to know about grilling below! Your question could get featured in our video series, which will give you some serious bragging rights around the grill at your next BBQ. We'll be choosing a handful of the top questions and then we'll highlight them in our upcoming "We Grill What YOU Want!" series. Comment below now for a chance to be featured! Happy grilling!
Spicy Dry Rub Ribs
Spicy Dry Rub Ribs are smoky and spicy, perfect for your next BBQ gathering! The ribs come out extra tender and juicy, hot off the grill and finger-lickin' good.
It's finally grilling season! Is anyone else as excited as I am about this? I've been busting out the grill almost every single night for dinner and I gotta tell you, that grilled charcoal flavor is what I've been missing since Labor Day. Chicken, vegetables, burgers, steaks, I've been grilling it ALL.
Recently though, I've been obsessed about perfecting dry rub ribs on the grill. I've baked them more times than I can count, but nothing gets that BBQ flavor packed into the ribs like a grill. These ribs are the best combination of spicy and smoky on the outside, with perfectly tender and juicy meat on the inside. Seriously, the meat practically melts in your mouth with every bite.
Your next BBQ NEEDS these ribs. Or even your next weeknight meal! Rub the ribs down and wrap 'em up before you head to work in the morning, then just throw 'em on the grill when you get home. You'll have grilled up ribs in under an hour that'll curb all those BBQ cravings you've been having lately.
INSTRUCTIONS: In a medium bowl, stir to combine salt, brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper and cayenne pepper.
Rub down the racks of ribs with the dry rub evenly. Wrap the racks in plastic wrap and let rest in the refrigerator for at least 2 hours.
Heat up your grill to 350 to 400 degrees and rub the grill racks with olive oil. Remove the ribs from the plastic wrap and place directly on the grill. Cook for 40 minutes, turning occasionally, until crispy and cooked through.
Allow the racks to rest 10 minutes before cutting into them and serving.
Recipe & photos by Meghan Bassett
Grilled Chili Rubbed Flank Steak
Grilled Chili Rubbed Flank Steak is a super simple way to take your grilled steak to the next level of flavor. The wet rub infuses so much tastiness into the flank steak - you can't go wrong with this one!
Are you ready for Memorial Day?? I am tweaking my menu daily for the annual massive BBQ I host, and I was feeling a little stumped earlier this week. That is, until now. This grilled chili rubbed flank steak changed ev-er-y-thang for me once I made it. It's one of the simplest recipes I've ever created, but in terms of flavor, it's ridiculously complex. All of the flavors in the rub perfectly compliment the meat and that really good charred taste you get from the grill.
You can easily serve this bad boy as is or there are about a million other ideas you could try out. Throw it on a salad. Chop it up and add it to a grilled pizza. Serve it with tons of grilled veggies. You can even make some killer tacos or a Tex Mex inspired sandwich with this meat. The options are limitless and it'll take you less than 15 minutes of active cooking time to make it happen.
So obviously, you should be adding this recipe to your Memorial Day menu right NOW.
INSTRUCTIONS: In a small bowl, combine garlic, lime juice, chili powder, salt, cumin, paprika and cayenne.
Stir until all ingredients are incorporated.
Rub the paste all over the steak. Let rest in the refrigerator for 15 to 20 minutes.
Grill the steak on a hot grill or grill pan over medium-high heat until it reaches your desired doneness (approximately 6 to 8 minutes for medium). Remove from grill and rest for at least 10 minutes before slicing and serving.
Serve alone over rice, with salad or even in tacos! Give it an extra squeeze of lime for a touch of extra brightness too. Recipe & photos by Meghan Bassett
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