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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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Flat Top Sliders

White Castle Copycat Flat Top Sliders

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Sandwich
Cook Time 20 minutes
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.
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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.

 

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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Ancho Chili and Beer Carne Asada Tacos

Ancho Beer Carne Asada Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Flank Steak, pabst, Tacos
Cook Time 25 minutes
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.
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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.

 

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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Italian Parmesan Sausage Burrito

Italian Parmesan Sausage Burrito

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword burritos, Johnsonville, sausage
Cook Time 20 minutes
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.
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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.

 

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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Grilled Chicken with Potatoes

Complete Meal on a Grill

Author Mark & Fey
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Course Dinner, Meal Prep, Tailgate
Keyword Poultry, Spiceology
Cook Time 35 minutes
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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Triple Stacked Steak Quesadilla with Pico de Gallo

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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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Birria Quesadillas

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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Birria Quesadillas

Author Mark & Fey
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Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
play video

Italian Coney Dog

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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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
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Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.
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Beermosas with French Bread Breakfast Pizza

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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Beermosas with French Bread Breakfast Pizza

Beermosas with French Bread Breakfast Pizza

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword LaBrea, Piedmontese
Cook Time 35 minutes
Servings 4

Ingredients

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread about 12 ounces, halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce from this recipe
  • Green onions optional for garnish

For the beer-mosas

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices optional, for garnish

Instructions

  • Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
  • Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
  • Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
  • Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
  • Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.
play video

Grilled Flat Iron Flat Top Street 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.

 

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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Flat Iron Flattop Street Tacos

Grilled Flat Iron Flat Top Street Tacos

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Flat Iron, Tacos
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound flat-iron steak
  • Our Salt Pepper + Chocolate Chile seasoning from Spiceology
  • 1/2 cup finely chopped white onion
  • 1 12 ounce can refried beans
  • 12 small flour tortillas
  • 2 cups shredded cheddar cheese
  • Pico de galo optional for serving
  • Cotija cheese crumbled, optional for serving
  • Cilantro optional for serving
  • Mexican crema optional for serving

Instructions

  • Season the flatiron steak on all sides with our Salt Pepper + Chocolate Chile seasoning from Spiceology. Let set at room temperature for about an hour.
  • Heat a grill for high direct cooking. Add the flatiron steak and cook, hot and fast, for about 4 minutes per side. Set aside, loosely covered with foil.
  • Heat a large skillet or flattop on the grill. Spread about a tablespoon of refried beans on one tortilla and then top with another. Sprinkle some cheese directly on the flattop (or in the pan) and top with a tortilla. Cook until the cheese is crispy.
  • Thinly slice the steak across the gain for serving.
  • Build the tacos with the cheese on the outside, thinly sliced steak inside and toppings of your choice.
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Lemonade Brined BBQ Chicken Lollipops

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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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.