Category Archives: BBQ and Grilling

Steak with Red Wine, Shallot, and Mustard Sauce


Do you sometimes just get this wild hair to make a gourmet meal for your significant other? I mean, especially with it just being the two of us now, the romantic bug bites me and I want to make a special meal for Kevin. I realize that it means more to me than it does him. I know he loves my cooking but I think I could give him a chili cheese dog and he would be just as happy.
But on this day I was determined to make a special meal. He loves steak so I picked up a flat iron steak from the store. He of course prefers rib-eye but who can afford a rib-eye every time you want to make steaks? Flat iron steaks have become my favorite because they are not that expensive, comparable to flank steak, but much more tender. I mean I have had some flank steak that I had to chew and chew and chew! Have you ever seen National Lampoon’s Christmas Vacation? You know the scene where they are sitting at the table trying to chew on the dry turkey? Ya, just like that.

This sauce is perfect for those people that are steak “purists”, as Kevin is. He doesn’t like fussy sauces and marinades. He tells me all he needs is salt, pepper, and maybe a little garlic powder. End of subject nothing else. However, he said he loved this sauce. 
Now I am sure you are thinking whoopdy frickin’ do Bobbi you made a steak, that is hardly a gourmet meal. Nope, I made two other dishes. Mashed Potatoes with Leeks and Asparagus with Bacon Sabayone and I will post those later this week. 
Just let me say that I have realized I desperately need to work on my timing. By the end of cooking I was so stressed out I was thrilled it called for a cup of red wine in the sauce because that meant there was an open bottle and believe you me I claimed it as MINE!

Steak with Red Wine, Shallot, and Mustard Sauce

1 pound flat iron steak
Salt and fresh cracked black pepper
1 shallot, thinly sliced
2 tbsp butter (cold)
1 cup of dry red wine
1 cup of beef stock 
1 tablespoon whole grain mustard

Red wine, shallot, and mustard sauce:

Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes. 

Remove the pan from the heat and continue once the steak is resting.

Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.

Season the steak liberally with salt and pepper on both sides.

Preheat a gas grill or indoor grill pan to medium-high heat. Cook the steak approx 3 to 4 minutes per side (depending on the thickness of the steak) for medium rare. Remove and place on a plate or cutting board. Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.

Serves 4


Spicy BBQ Baked Beans for #SundaySupper

Ah yes, football season is back!! Be still my heart! I have been an avid football fan since I was 16. Now we wont discuss how many years that is. Let’s just suffice to say that it has been a long damn time!! In our house there are only two things that will bring everything to a dead stop and you will find all faces glued to the TV. NASCAR and football. Both of which I have enjoyed for the same amount of time.

Growing up in San Diego I became a Chargers fan and I when I did I did it full force. I can remember the year they lost in the playoffs to the Bengals. I, as well as thousands of fans, went to the stadium to wait for them to fly back. It poured the rain, we didn’t care. People started BBQs and a band showed up. There were TVs and people gave a us a run down as to where the Chargers were and when they would be there. It was midnight by the time they arrived, but we didn’t care. Now I live in Western Washington and have developed a love for the Seahawks as well. I have sat in the rain, snow, freezing wind to watch them play. Yes my friends I guess die hard could also mean a bit obsessed. 
Those years have passed. I enjoy the games in front of my TV on a comfy couch. No rain and I get instant replays!! BONUS! But I have never lost my love for tailgating. I love to have friends over, cook up a bunch of grub and have a few cold ones, all while arguing over who is going to win and if that was a bad call or not.  But football, fun, and great food always go hand in hand for me!
Spicy BBQ Baked Beans

2 tablespoons olive oil
6 slices of bacon, chopped
1 large onion, chopped
5 cloves garlic, minced
6 jalapenos, chopped (seeds and ribs removed if you want to bring down the heat level)
BBQ sauce (recipe below)
6 cans Great Northern Beans, drained
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Meanwhile in a large heavy bottomed pot heat olive oil over medium-high heat. Add the chopped bacon and cook until the fat renders, stirring occasionally, about 5 minutes. Add the onions, garlic, and jalapeno and cook until the vegetables soften, about 5 minutes. Add the drained beans and BBQ sauce. Heat to a simmer, then cover and reduce to low. Cook for 45 minutes, stirring occasionally). Remove the lid and cook until the sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.

Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.
The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
From the Cooler:
Wine Pairings by Wine Everyday

Mexican Grilled Corn


I was making my Mexican Style Slow Cooker Chicken and couldn’t decide on a side dish until I remembered this fantastic corn I used to have all of the time at the Del Mar Fair in San Diego. You can get some wacky food at the fair, but I past up the deep fried Twinkies and cheesecake to head straight for this grilled corn. It is sweet and salty all at once. It is the perfect balance! But as much as I loved it, this again was another recipe I had never tried at home.
I really hate it when I underestimate myself. Sometimes I make things seem so much more difficult that they are in my head. Once I sat down and really thought about the flavors in the corn the wheels started turning in my head (no smoke came out I promise). I knew there a fantastic combo of flavor. After trying it a few times and not coming up with exactly what I was looking for I tried this and BAM there it was, the wonderful flavors I was looking for. I had flash backs of all of my years at the fair and it was wonderful. The family may not have had the flood of memories but I can promise you there will be memories from now on!!

Mexican Grilled Corn
  • 4 ears corn
  • 1/2 cup plain low fat yogurt
  • 1 1/2 cups fat free sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated cotija cheese 
  • 1 lime, juiced
  • Red chili powder, to taste

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the yogurt, sour cream and cilantro together. Grate the cotija cheese in another bowl. While the corn is still warm slather with yogurt mix. Squeeze lime juice over the corn, Season with chili powder and generously coat with the cheese. 


Greek Burgers for #FathersDay #SundaySupper


This week for #SundaySupper we are all making things that were/are our Father’s favorite. My Father passed away last November so when Isabel first announced the theme I was a bit apprehensive about how it might make me feel. I knew I was dreading the approaching Father’s Day since it will be the first one without him so I thought focusing any more attention on it would make the day much harder for me. But you know what? It actually made me happy. Instead of thinking about how much I miss him, I was thinking about the things he loved to eat, and boyyyy did he like burgers!! Wait, did I say like? I meant LOVE. They really were his favorite thing to eat. You could keep your filet or rib eye, no lobster for him, just make him a good ol’ juicy burger and he was a happy happy man!!

My Dad was my biggest supporter in everything thing I do, especially my food blog. When I told him it was what I wanted to do he was first in line to say “You can do it!”. He really was a special man. I used to love him coming downstairs when I was cooking dinner and asking, “What experiment are we having tonight?”. That was what spurred me on to make different types of burgers. I wanted to give my Dad different versions of his favorite food.

When we moved from Southern California to Western Washington there was a lot of foods I missed. Mexican of course, but I couldn’t find a good gyros anywhere near me! I used to have gyros at least a couple of times a month when I lived in California but had never experimented with the flavors at home because, well I could get it whenever I wanted and was actually a bit nervous (for some reason) to try to create those flavors at home. Well all of that fear went out the window when I moved and there were no gyros to be found anywhere.

Into the kitchen I went and 6 years later this is what came out. Now there is a great Greek place in town, but I think it might be nicer to stay home with the family, a burger, and a great glass of wine!

This one was for you Dad, I love you!!!

Greek Burgers
1 pound ground lamb
5 ounces frozen spinach, thawed and drained
1 tablespoon olive oil
1/2 small yellow onion, chopped
3 cloves of garlic, minced
1 1/2 teaspoons dried oregano (preferably Mediterranean)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon dried mint
1/4 (a generous handful) fresh flat-leaf parsley leaves, chopped
4 ounces crumbled feta
Salt and pepper to taste
Sliced vine ripe tomato
Toasted burger buns (this can be made as 2 BIG burgers or 4 smaller ones)
First of f get your Tzatziki Sauce made an in the fridge to sit for a couple of hours. 
Heat the olive oil to a small skillet over medium-high heat. Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook an additional minute. Remove from heat and allow to cool slightly.
Grab a medium bowl and add the lamb, all of the seasonings, cooled onions and garlic, spinach, parsley, feta cheese, and salt and pepper. Mix just until combined and form into 2 large or 4 small patties. Heat the grill to medium-high and place the burgers on the grill. Cook the burgers, flipping once, about 10 minutes for medium rare, or until desired doneness.
Top your burgers with sliced tomato and slather the top bun with Tzatziki Sauce.

Here are all of the other wonderful #Sunday Supper tributes to Dad’s. Happy Father’s Day everyone!!

Father’s Day Brunch:
Dad’s Favorite Soup, Salads and Bread:
Father’s Day Favorite Main Dishes:
Wine Pairings for Father’s Day ENOFYLZ

Hawaiian Jalapeno Chicken with Peach Salsa Rice


I know today is supposed to be Food Star Friday but I am still a bit off kilter from the BlogHer Food conference last weekend. It was such a whirlwind and that seemed to carry over to this whole week. I promise Manic Monday and Food Star Friday will be back next week.

On to the food right? OK, here goes. This recipe is what happened when I was scrambling to come up with dinner. Like I said, this week has been crazy for me and cooking was no different. I am usually completely organized when it comes to my meals (hahaha NOT)! Why do you think I have Manic Monday? Because a lot of the time the manic one is ME. But this meal was actually a reward for being unorganized!

A while back my son brought me home some pepper jelly from Rose City Pepperheads in Oregon.

Now that I have tried their jelly I want to try all of them! SO much flavor with a wonderful balance of sweet and heatt. I am wondering what the Holy Habanero tastes like, I am feeling pretty brave lately so I will have to order that and give it a try.

This is a super simple recipe with a ton of flavor. Again we are outside on the grill, or rather Kevin is on the grill. But this can be done on a grill pan in kitchen, or even in the oven. Anyway you cook it I highly recommend you give this a try!!

Hawaiian Jalapeno Chicken with Peach Salsa Rice
2 pounds chicken legs or thighs
Kosher salt
Cracked black pepper
Ground ginger
Jalapeno pepper jelly
2 cups rice
3 1/2 cups chicken stock
1 lime, zested and juiced
1/4 cup (a good handful) of fresh cilantro leaves, chopped
1 cup Peach Salsa (or store bought peach or mango salsa) 
Lay out your chicken and season both sides with a sprinkling of salt, pepper, and ground ginger. Fire up your grill to medium-high. Once it is hot, place the chicken on the grill and cook for approx 8 to 12 minutes per side (times vary depending on grill type and size of chicken). 
Meanwhile, in a medium sauce pan, add the rice and chicken stock. Cover and bring to a boil. Once at a boil reduce heat to low and cook for 20 minutes. Remove lid and fluff rice with a fork. Stir in the lime zest, juice, cilantro, and salsa.
Dish up a nice scoop of rice with a couple pieces of chicken and you have a fabulous meal for 4!

Grilled Thai Chicken Pizza


Grilled pizza? Yes you heard me right. I am sure it is not an foreign idea to many of you, but in my house it was. You should have seen Kevin’s face when I said I wanted to grill a pizza. I have to admit, I was a bit nervous, especially with his reaction to the idea. But I do love a challenge so away I went!

This recipe is taken from a recipe posted by a friend of mine, Ann from Sumptuous Spoonfuls. She posted her grilled pizza recipe and I immediately pinned it and knew I wanted to give it a try, I just had to wait for the right time. I mean who wants to grill in the rain? So I was patient and when we finally had a few days of lovely weather I ran to the store and purchased all of the goodies needed for my grilling adventure. I was even planning on making homemade pizza dough! For those that know me, my last try at baking something with yeast was an epic fail! So I figured, what the heck, I am already nervous let’s go for broke!! 

I will admit, this does take a bit of time to put the whole meal together, but with 5 tasters all giving me 2 thumbs up on the final product, I think it is well worth it!! My only regret? I didn’t make two!! I only ended up with one little piece for myself. I will post the recipe to make two pizzas.

Grilled Thai Chicken Pizza

For the chicken
1 cup plain yogurt
1 cup buttermilk
2 boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried basil
Salt and pepper to taste

Mix all of the ingredient in a shallow dish and add the chicken. Cover and marinate in the refrigerator for at least 2 hours. Overnight would be better if possible.

For the pizza crust 
based on Garlic Bread Pizza Crust from How Sweet it is
1 1/8 cup warm water
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon garlic powder
1 teaspoon dried basil
3 tablespoons unsalted butter
1 tablespoon Parmesan cheese

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, 1 teaspoon garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape. Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 tablespoons of butter. Mix it with the last teaspoon of garlic powder and 1 tablespoon of Parmesan cheese.

Bring the dough back out and using a spoon or pastry brush, apply the butter and garlic mixture to the outside edges of the crust.

For the sauce
adapted from recipe by Sumptuous Spoonfulls
1 15-ounce can of light coconut milk
1/2 cup natural peanut butter
2 tablespoons fish sauce
4 tablespoons red curry paste
4 tablespoons brown sugar
2 teaspoons Sriracha sauce, plus more for drizzling 

In a small sauce pan whisk the ingredients over medium heat simmering for 5 minutes making sure to stir often to avoid the sauce sticking to the pan.

Pizza toppings
1/2 red onion, sliced thin
1/2 red bell pepper, sliced thin
1 bunch green onions, chopped whites and greens
a good sized handful of fresh cilantro leaves, chopped
1 bag finely shredded mozzarella cheese

Heat the grill to medium high heat. Grill the chicken breasts until done, let cool for a bit and then shred the breasts. Turn one side of the grill off so you can turn the pizza dough over onto indirect heat to heat the toppings. Oil the grates of the grill and place the pizza dough on the grill. Cover and grill checking occasionally until the dough begins to bubble and the bottom is brown and crusty.

Turn the crust over and place on the cool side of the grill. Brush the crust with the spicy peanut sauce (I used quite a bit), top with half of the chicken, and half of all of the veggies, reserving the cilantro until the pizza comes off the grill. Cover and grill until topping are warm and the cheese has melted. Check the crust occasionally but be patient this took a little while.

Remove pizza from grill and top with half of the chopped cilantro. Drizzle with more Sriracha sauce if desired.

BBQ Baby Back Ribs


Now that it is “officially” summer and we have actually had summer like weather here in Western Washington. I mean 70’s in April? Color me shocked, really shocked!! As soon as I saw the forecast I couldn’t wait to break out one of my BBQ meals. We all love BBQ here. Ribs, chicken, you name it. Especially when I can use my “famous” (the families name not mine) homemade rub and BBQ sauce. It has taken me a few years to really get them where I want them and the family has told me to STOP tinkering with it, that it is perfect. Since my goal is to make yummy food and make them happy, I guess I achieved that goal with my rub and sauce (although I do still tinker with it now and again ssshhhhhh don’t tell).

We already had chicken in the freezer, but when I spotted the ribs at the store I knew I HAD to get them. It has been a long time since we have had ribs and they just sounded so good. A nice rack of baby back ribs slathered in BBQ sauce? Mmmmm I am hungry again. Now, since it was just Kevin and I with Ms Picky Pants being gone to California (I miss you Picky Pants) this was one of the times I tinkered with the recipe a bit. I added extra cayenne pepper to the rub. We love it spicy and I knew the boys wouldn’t mind it when they ate leftovers. I will post the original recipe so no fear of extra spice but if you DO want to kick it up a notch just add double (or more) of the cayenne to the rub.

I also made Spicy Coleslaw and Red Skin Potato Salad. Both of them have a tad bit of vinegar in them so they went really nicely with the ribs. Kevin and I decided, with the spice of the ribs, it was nice to take a couple of bites of the ribs and then a bite of the coleslaw. The creaminess of it just topped everything off!

I so need a better camera!!

BBQ Ribs

2 slabs of baby back ribs (4 racks)

Dry Rub
1 cup brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper

BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Combine all ingredients for the dry rub in a small bowl. Rub the ribs generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.

Preheat oven to 275 degrees F.

Place ribs on a large baking sheet lined with foil. Cover tightly with foil and place on the middle rack of the oven. Let roast for 2 1/2 hours.

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Preheat grill to medium.

Take the ribs out of the oven and place them on the grill. Cook for 20 minutes, turning and basting with the sauce. Remove from grill and serve.

Inside Out Bacon Cheddar Burgers with Caramelized Onions


Last Friday I made the Turkey, Cheddar, and Potato Pie. I told you all that Seth’s girlfriend was coming over and she doesn’t eat red meat so I changed the recipe, that originally called for ground beef, to ground turkey. So now I had two lonely pounds of ground beef hanging out in my refrigerator. I didn’t know what kind of trouble they could get into in there with nothing to do so I figured I had better come up with something to do with them ASAP.

Of course my first instinct was BURGERS, but I didn’t want to make just plain burgers. Usually when we make burgers anymore we wait for the chuck roast to go on sale and then have the butcher grind it for us. It makes awesome burgers. One time Kevin decided he wanted ribeye burgers…WOW that was expensive…..GOOD but verrrrrrrry expensive. Oh anyway, ya plain burgers, not wanting them, OK back on track.

We all love bacon cheese burgers here so I decided to do a little twist on your basic bacon cheese burger. Plus I was trying to save Kevin from cleaning a cheesy grill. So I decided to put the bacon and cheese in the INSIDE of the burger, hence “inside out”, cool huh? OK I know, not so original but I liked the idea and ran with it. I opened up the spice drawer and the fridge to get some ideas. With Jessi being home and my Dad eating with us I knew I couldn’t go TOO crazy, so the only thing I used that I used heat wise, was some horseradish sauce. I went a little light on it so I know when I make them again I will probably double the amount I used.

Then, as Kevin was preheating the grill, I got the idea to caramelize some onions to put on top. If I had thought about it I would have made roasted garlic aioli but it was too late to roast the garlic *sigh* Anyway, I quickly sliced up some onions and got them going in a pan and it worked out perfectly. Just as the burgers came off the grill the onions were done TADA I love when a plan comes together!

I loved the way the little chunks of cheese made little “cheese pockets” and the bacon flavor was spread through the whole burger which was awesome because I don’t know about you, but I always take one bite of a bacon cheese burger and end up pulling half the bacon off in that one bite. So the last half of the burger is not so much bacon burger, just burger.

Everyone loved the burgers. My Dad’s comment was “Not too bad Brat” hehe gotta love him.

Inside Out Bacon Cheddar Burgers with Caramelized Onions

  • 1 pound ground beef
  • 4 to 6-ounces Sharp Cheddar cheese, cubed in 1/4 inch cubes
  • 2 tablespoons prepared horseradish
  • Salt
  • Fresh ground pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices of bacon, cooked crispy and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced thinly
  • 4 hamburger buns

Preheat the grill to high.

Heat a medium skillet over medium-high heat. Add the olive oil and onions. Cook onions for about 15 to 20 minutes, or until golden brown, stirring occasionally. Remove from heat and reserve.

In a bowl mix together the ground beef, horseradish sauce, garlic powder, onion powder, and bacon bits. Once combined add in the cheese cubes. Score the meat in an “X” so you divide it into 4 equal portions. Form 4 patties.

Place patties on the grill and, depending on thickness, grill about 5 minutes per side for well done.

Tex-Mex Turkey Burgers with Kicked Up Mayo


Merry Monday to all of my foodie friends. I hope you had a wonderful weekend. It was my birthday Saturday and I had a wonderful time hanging out with friends Friday night and then cuddling by the fire with my sweetie Saturday night. I tried a new drink recipe this weekend too. Keep an eye out for the post.

I have been wanting to make a healthy burger with some kick so I decided this was the weekend to do it. It has been nice enough to be outside and I wanted to enjoy as much of that weather as possible. What better way to enjoy great weather than to BBQ.

I always want to show that healthier food doesn’t have to be boring or bland. Since we like things spicy in our house I knew I wanted to give this burger idea a try. We all agreed it was a hit. You can spice it up more, if you like, by adding another jalapeno and maybe a bit more chili seasoning.

We added some baked steak fries as a side to the burgers. But you can do a nice salad with a spicy vinaigrette dressing. Friday night I discovered a local business called The Purdy Pickle Company. They have a spicy vinegar and also pickled beets. Later in the week I will include some recipes using these great ingredients.

Now on to the burger……

Tex-Mex Turkey Burgers with Kicked Up Mayo

1/2 cup low fat or fat free mayo
1 tablespoon + 1 teaspoon chili powder, separated
A couple dashes hot sauce (Recommended Franks Red Hot)
1 teaspoon ground cumin
1 1/3 pounds (1 package) ground turkey
1 jalapeno, seeded and finely diced
1/2 cup grated white onion
1 clove garlic, minced
1 tablespoon Worcestershire sauce
Kosher salt and pepper.
4 slices reduced fat pepperjack cheese
4 outdoor rolls or burger buns
Lettuce and tomato (optional)
Preheat grill to medium-high heat.
In a small bowl mix mayo and 1 teaspoon chili powder and a couple of dashes of hot sauce (more if desired). Set aside.
In a large bowl mix together the ground turkey, jalapeno, grated onion, garlic, chili powder, cumin, Worcestershire sauce, salt and pepper. Be careful not to over mix as this can cause the meat to get tight and dry. Divide into four portion and make patties.
Lightly oil the grill surface and place the patties on the grill. Cook for about 5 minutes per side depending on the thickness of the burgers. Flip half way through cooking and place the pepperjack cheese on the burgers for the last couple minutes of cooking. Remove from the grill. 
Spread the buns with the mayo mixture, place burgers on bun bottoms and top with lettuce and tomatoes if wanted. Place bun top on burgers and enjoy.

BBQ Chicken (Rub and Sauce Recipe Included)


OK I know a while back I mentioned I had a BBQ rub and sauce recipe that I was trying to perfect. I am not so sure I would call it perfect but I think it is pretty close to what I was aiming for. My son took leftovers to work and he said one of the guys there just about choked on the bone because he ate it too fast!

Let me back track a bit on the reason I became so determined to create my own recipe for the rub and sauce. In my experience I had found rubs that were too salty and sauces that were too sweet. I knew I wanted a balance of between a Kansas City-Style BBQ with it’s molasses and a North Carolina-Style BBQ with it’s nice tangy vinegar bite. It became a bit of an obsession with me for a while. I can’t tell you how many pounds of BBQ chicken and ribs we have eaten while I tweak the rub this way or twist the sauce that way.

Below is the chicken recipe. I will post the rib recipe in the next week or so since I am craving them just typing this up!

Sweet and Tangy BBQ Chicken

Dry Rub
1 cup dark brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper

BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Combine all ingredients for the dry rub in a small bowl. Rub the chicken generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.

I save any leftover rub in a ziplock and store in a cool dry place. That way it is ready to go for you when you cook the next batch.

Add all of the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil then reduce to a simmer. Let cook for 30 minutes, stirring occasionally.

Preheat grill to medium heat.

Cooking times for chicken will vary depending on grill type and what parts you are cooking. Baste chicken with the BBQ sauce for the last 20 minutes of cooking time.

I promise I will get better at picture taking. This picture just doesn’t do the chicken justice.