White Castle Copycat Flat Top Sliders

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

On parchment paper lined quarter sheet tray (or metal 13×9 baking dish) loosely break up the beef into an even layer. Season generously with kosher salt. Gently press the beef down into a single thin layer, pushing it into the corners of the tray. Finally top the beef with more parchment and use another tray of baking dish to press down on the beef. Remove the top tray and paper. Use a knife to cut the beef into 12 squares then dock the squares with the thick end of a skewer – this helps the bun steam and keeps the patties from shrinking up.

Drain the onions. Heat a flat top or large skillet to medium high heat. Sprinkle on the onions and cook for 1 minute. Add the beef patties, giving some space between them. Top each patty with a bottom bun. Cook the patties for 3 minutes total time. Flip the patties and remove from the grill, onions up. Top each patty with a dill pickle slice and top with the other bun half.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Burger, Sandwich

Cook Time 20

Servings 4

Ingredients

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Instructions

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.
On parchment paper lined quarter sheet tray (or metal 13×9 baking dish) loosely break up the beef into an even layer. Season generously with kosher salt. Gently press the beef down into a single thin layer, pushing it into the corners of the tray. Finally top the beef with more parchment and use another tray of baking dish to press down on the beef. Remove the top tray and paper. Use a knife to cut the beef into 12 squares then dock the squares with the thick end of a skewer – this helps the bun steam and keeps the patties from shrinking up.
Drain the onions. Heat a flat top or large skillet to medium high heat. Sprinkle on the onions and cook for 1 minute. Add the beef patties, giving some space between them. Top each patty with a bottom bun. Cook the patties for 3 minutes total time. Flip the patties and remove from the grill, onions up. Top each patty with a dill pickle slice and top with the other bun half.

Video

BBQ Sausage Sammy

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch, Sandwich

Keyword BBQ, Pork, Sandwich, Sausages

Cook Time 25

Servings 4

Ingredients

For the Coleslaw

1 14oz bag of three color coleslaw
Kosher salt for seasoning
black pepper for seasoning
3 Tbsp buttermilk
3/4 cup mayo
2 Tbsp apple cider vinegar
1 Tsp celery seeds

For the Sammy

8 slices sourdough bread
1 pack Johnsonville queso sausage
8 slices mild cheddar cheese
1/2 cup of your favorite BBQ sauce
neutral oil for the pan

Instructions

For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.
Heat a large skillet or a flat top to medium high heat and coat with oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.
While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.
Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!

Video

Beer-B-Q Chicken

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch

Keyword BBQ, Chicken leg quarters, Corn, Poultry

Cook Time 45

Servings 6

Ingredients

For the Beer-B-Q

1/2 white onion diced
Kosher salt for seasoning
Black pepper for seasoning
1 12oz can Pabst Blue Ribbon
2 cups ketchup
1 cup apple cider vinegar
1 tbsp molasses
2 tbsp honey
1/2 tsp cayenne pepper
4 tbsp brown sugar
1 orange zested and juiced

6 chicken leg quarters
Salt Pepper + Three Chiles Seasoning
1 tbsp olive oil
4 corn on the cob
Kosher salt for seasoning

Instructions

Season the chicken leg quarters generously with the Salt Pepper + Three Chiles seasoning on both sides.
Set up your grill/smoker to around 400 degrees F.
Cook the chicken until it reaches an internal temperature of 160 degrees F.
While the chicken cooks, make the Beer-B-Q sauce. Set a medium sauce pan to medium-high heat. Add your diced onion and a pinch of salt and cook until softened, for about 5 minutes. Then add the 12 oz can of Pabst Blue Ribbon and a pinch of black pepper and let it simmer for a couple minutes. Add your ketchup, vinegar, molasses, honey, cayenne, brown sugar, orange zest, orange juice and stir. You can use an immersion blender to make the sauce super smooth if desired. Reduce the heat to low and simmer until thickened, about 25 minutes. Season with salt and pepper to taste and set aside to cool.
Once the chicken reaches 160 degrees F, before removing it from the grill/smoker, brush with the Beer-B-Q sauce generously and cook for around 5 more minutes.
Season the corn with olive oil and a pinch of kosher salt. Then cook on a flat top/grill over medium-high heat for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.
Serve the corn alongside your Beer-B-Q chicken and enjoy!

Video

Ancho Beer Carne Asada Tacos

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Flank Steak, pabst, Tacos

Cook Time 25

Servings 5

Ingredients

For the ancho beer marinade

1 large white onion diced
1 large jalapeno sliced
1/4 cup lime juice from 2 limes
1/2 cup orange juice from 1 large orange
4 cloves garlic
1 teaspoon ground cumin
2 teaspoon ancho chili powder
Handful fresh cilantro
1 12 ounce can Pabst Blue Ribbon
Kosher salt for seasoning
Black pepper for seasoning

For the tacos

1 pound flank steak
12 small flour tortillas
Your favorite taco fixings like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Instructions

Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.
Heat a grill for medium-high direct heat. Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
Meanwhile toast the tortillas and get your taco fixings ready.
Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.

Video

Italian Parmesan Sausage Burrito

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Tailgate

Keyword burritos, Johnsonville, sausage

Cook Time 20

Servings 4

Ingredients

Kosher salt for seasoning
1 pound dry spaghetti
1 package Johnsonville Parmesan Italian Sausages
Olive oil for the pan
2 cups marinara sauce
4 large burrito sized flour tortillas
4 cups grated part skim Parmesan

Instructions

Heat a large pot of water over high heat and bring to a boil. Season generously with kosher salt.
While the water heats, use a sharp knife to butterfly the sausages.
Add the pasta to the salted water and cook until al dente. Drain the pasta reserving some of the pasta water for later.
Heat a large skillet or flat top over medium high heat and coat with olive oil. Add the sausages, cut side down and cook until browned, breaking up with a spatula as needed. Remove them from the heat and set aside.
Add the cooked spaghetti to the skillet or flattop, along with a splash of pasta water and a few spoonfuls of sauce. Remove the pasta from the pan and build the burritos.
Build the burritos by dividing the spaghetti between the tortillas, topping the spaghetti with the sausage, more marinara sauce, and the mozzarella. Roll up the burritos.
Make the cheese skirt by sprinkling the remaining mozzarella into 4 rectangles on the flat top – if you’re working with a skillet, do this one at a time. When the cheese starts to brown around the edges, Add the burritos and roll the skirt around the burrito. Remove from the skillet and cool for 5 minutes to crisp the cheese.

Video

Beer Battered Buffalo Shrimp Tacos

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch

Keyword Seafood, Tacos

Cook Time 25

Servings 4

Ingredients

For the blue cheese sauce

1/2 cup sour cream
1/4 cup mayo
1/4 cup buttermilk
Kosher salt for seasoning
8 ounces blue cheese crumbles
Black pepper for seasoning

For the tacos

1 12 ounce cold Pabst Blue Ribbon
1 cup all purpose flour
3 tablespoons cornstarch
3 tablespoons rice flour
1 tablespoon Salt Pepper + Three Chiles spice blend
24 ounces large shrimp
Kosher salt for seasoning
1 cup buffalo sauce such as Franks Red Hots
1/4 cup honey
3 tablespoons salted butter
1 quart oil for frying
12 corn tortillas
2 cups finely shredded iceberg lettuce

Instructions

Make the blue cheese sauce by combining all the ingredients into the blender and blending to combine. Chill while you prepare the shrimp.
First make the dry mixture by combining the all purpose flour, rice flour, and cornstarch in a bowl. Portion off one cup of this to use as dredge for the shrimp. To the remaining dry mixture add the Salt Pepper + Three Chiles seasoning and the beer. Whisk to combine.
Heat 1 quart of oil over medium high heat in a large high sided skillet. When the oil is ready, coat the shrimp and fry them a few at a time. Coat the shrimp by first tossing in the dry dredge and then dipping into the beer batter. Carefully lower into the hot oil and cook for just 2 minutes or until the beer batter is golden brown.
In a small saucepan or skillet, heat the buffalo sauce, honey, and butter. Toss the fried shrimp in the buffalo sauce then build you tacos.
Add the shrimp to the tortillas and drizzle on the blue cheese sauce and top with lettuce and tomatoes.

Video

New York Strip Steak Burrito

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch, Meal Prep

Keyword Beef, Burrito, Steak, Whole Foods

Cook Time 30

Servings 2

Ingredients

1 ½- pound prime boneless New York strip steak
Kosher salt for seasoning
4 ears corn on the cobb
Olive oil for seasoning
1 12 ounce jar salsa verde
4 burrito sized flour tortillas
2 cups cooked white rice
1 cup cotija cheese crumbled
1 15 ounce bag tortilla chips

Instructions

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
Coat the corn on all sides with olive oil and season generously with kosher salt.
Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

Video

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Lunch, Meal Prep, Sandwich

Keyword Labrea Bakery, Pork, pulled pork, Sandwich

Cook Time 4 30

Servings 6

Ingredients

For the pork and sandwich

1 ½ pounds boneless pork shoulder
Spiceology Salt Pepper + Three Chiles Spice blend
6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

2 cups ketchup
1 cup root beer
2 tablespoons apple cider vinegar
1 tablespoon molasses
Kosher salt for seasoning
Freshly ground black pepper for seasoning

For the mustard slaw

1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
Kosher salt for seasoning
Freshly ground black pepper for seasoning
1 cup vegetable oil
1 16-ounce bag tri-color coleslaw cabbage mix
2 tablespoons apple cider vinegar
3 tablespoons honey mustard
1 teaspoon celery seed

Instructions

Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool.
Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw.
Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick.
Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired.
Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce. Slice LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side.
Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.

Video

Smoked Portuguese Linguica and Potato Frittata

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner

Keyword Frittata, Linguica, potatoes

Cook Time 30

Servings 10

Ingredients

8-10 ounces fresh cooked Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes about 3 medium potatoes, quartered, sliced in ¼ inch pieces
1 large red bell pepper halved, thinly sliced
1 medium yellow onion peeled, quartered, thinly sliced
4 cloves garlic peeled, minced
Kosher salt as desired
4 tablespoons vegetable oil
8 large eggs
1/3 cup heavy cream
¼ cup finely grated Parmesan cheese
Ground black pepper as desired

Instructions

Using a Ninja Woodfire Oven:
Install the Accessory Frame in the bottom level of the unit. Place the Pizza Stone on the Accessory Frame, then place a 10-inch round pan on the stone. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
Turn left-hand dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 500°F, and set time to 20 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 350°F, and set time to 22 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the linguica mixture in the preheated pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, stir the mixture frequently to ensure even cooking.
In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.
When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.
When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

Complete Meal on a Grill

Cook Time 20 Minutes

Serves 4

1/4 cup dehydrated onions
1 pound 80/20 ground beef
Kosher salt for seasoning
12 slider sized potato rolls
12 dill pickles

Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.

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Course Dinner, Meal Prep, Tailgate

Keyword Poultry, Spiceology

Cook Time 35

Servings 6

Ingredients

8 bone-in skin-on chicken thighs
Lemon Thyme Juicy Bird Brine
Barbecue sauce of your choice
24 ounces petite Yukon gold potatoes
Salt Pepper + Sour Cream and Onion seasoning
1 pound broccolini
Salt Pepper + Three Chiles seasoning
1 large lemon cut into wedges for squeezing

Instructions

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.
When ready to cook, set the grill for medium high two zone cooking.
Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.
Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.
Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.
Serve the broccolini and potatoes alongside the grilled chicken.

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White Castle Copycat Flat Top Sliders

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