BBQ recipes, product reviews, & how-to's
Elevate your burger game with the flavors of BBQ burger sauce! This burger sauce is made of condiments such as ketchup, mayonnaise, relish, and BBQ sauce. It’s the perfect compliment to your burger and is great on sandwiches. It is also the perfect dipping sauce…
Make the ultimate breakfast sandwiches in slider form! These breakfast sliders combine sausage, hash browns, eggs, and cheese all on toasted Hawaiian rolls. Dip in country gravy for the complete breakfast experience! Let’s walk through the simple breakfast recipe. Ingredients for Breakfast Sliders These breakfast…
Caramelized onions elevate the flavor of regular onions to a whole new level. Caramelizing onions is a very simple process: cook the sliced onions with butter and salt at a medium-low temp for about an hour. They make a great topping for burgers and sandwiches. They’re very easy to make, too. In this recipe, I’ll show you the simple and easiest way of how to make caramelized onions!
Take your onions (white or yellow) and cut off the ends. Next, cut in half and peel off the flaky, outer layer. Slice onions in long strips like you would for fajitas. Make sure to separate the layers of onion after slicing.
Place a large skillet on either your stovetop or grill surface and preheat to medium-high heat. Add butter to the skillet as it starts to heat up, allowing it to melt completely. The amount of butter depends on how many onions you are caramelizing. I usually do two or three onions at a time and use a half stick of butter (four tablespoons).
With the butter melted in the skillet, add your sliced onions and a teaspoon of salt (my go-to salt is Redmond Real Salt). Cook on medium-high heat for five to 10 minutes or until the onions become translucent. Stir onions occasionally during this time.
After five to 10 minutes, reduce heat to medium-low. Cook for another 30 to 40 minutes, stirring occasionally. During this time, you’ll notice onions reducing in size dramatically due to the caramelization.
Caramelization in onions happens when the sugars in it get cooked at low heat, causing the browning effect and reduction in size. This also causes the flavor of the onion to change from a bit sharp to a richer flavor profile, adding sweet and nutty elements.
And when I say reduction in size, it’s quite drastic. For example, here’s an image of a bowl with two sliced onions before caramelization:
…and here is what that same amount of onions looks like after being cooked:
Due to their robust flavor profile, caramelized onions can be used in many types of dishes, ranging from steaks and sandwiches to soups and dips. I have a steak and chimichurri sandwich recipe that calls for caramelized onions and it makes for one of the greatest sandwiches I’ve ever had!
When placed in an airtight container, caramelized onions can be kept in the refrigerator for up to a week. When frozen, up to two months.
Steak and Chimichurri Sandwich
Reverse Seared Tomahawk Ribeye Steak
Smoked Tri Tip Sandwich w/Lemon Garlic Aioli
Caramelized onions elevate the flavor of regular onions to a whole new level. They're very easy to make, too. In this recipe, I'll show you the simple and easiest way of how to make caramelized onions!
NOTE: Nutrition information isn’t always accurate.
This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it. Putting steak slices…
Roasted garlic mashed potatoes are so good that you can skip the gravy and eat them as is! The depth of flavor from the roasted garlic and the rich, buttery taste of yellow potatoes make this garlic mashed potatoes recipe the best out there! Ingredients…
This chimichurri recipe is the best steak sauce you can have with your meat! The flavors of herbs, vinegar, garlic, red pepper and olive oil create a truly unique sauce that goes perfectly with steaks and other grilled meats. In this chimichurri recipe, we will discuss origins and walk you through the process.
Chimichurri is an uncooked green sauce originating from Argentina. The sauce is comprised of main ingredients such as parsley, garlic, olive oil, and vinegar. Chimichurri is a savory sauce that usually paired with grilled meats such as steak and chicken.
Note: while most chimichurri is green, there’s also a spicier red chimichurri variety that is made with roasted red peppers.
To make chimichurri, first start by dicing up a half cup of Italian parsley and placing into a small mixing bowl. Usually you see two different types of parsley in the produce section: flat and curly. The flat leaf parsley is also known as Italian parsley and what is preferred for chimichurri.
Next, mince two cloves of fresh garlic, dice up half of a fresh shallot and also add in a teaspoon of dried oregano and red pepper flakes. Olive oil and vinegar give the nice balance of bitter and umami the chimichurri needs, as well as the wet ingredients to make this a sauce. Finish with one half teaspoon of both salt and pepper.
If you don’t have two cloves of fresh garlic, use three teaspoons of minced garlic from a jar. One teaspoon of minced garlic from the jar equals one clove.
So why more garlic from the jar than fresh cloves? The reason for the difference is fresh garlic has a richer flavor while jarred garlic is a little more watered down due to the preservation process.
Between dicing the parsley and garlic, as well as mixing the ingredients altogether, this chimichurri recipe will take only five minutes to make. Completely worth the time if you ask me!
While fresh chimichurri is best, my buddy Al Frugoni has a chimichurri seasoning that you simply add olive oil and red wine vinegar to. Its great for when you are in a hurry or don’t have all of the ingredients on hand.
What’s awesome about chimichurri is that it is good for up to three weeks when stored in the refrigerator! If you keep it at room temperature, then it will be good for up to seven days. It will taste better the longer it is aged because it goes through a pickling process. This is mainly caused by the red wine vinegar in the recipe.
Chimichurri with steak is the best! But also goes well with other meats. Here are some recipes that go perfectly with chimichurri sauce:
New York Strip Steak & Smoked Shrimp
Chimichurri is a classic sauce that is perfect for grilled meats such as steak and chicken. Chimichurri main ingredients are parsley, garlic, olive oil, and red wine vinegar. Either spread on the meat or dip slices into the sauce. Either way its a perfect pairing!
Note: Nutrition information isn’t always accurate.
When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street…
If you happen to have leftover brisket, then brisket quesadillas are a must try! You know it’s gonna be a good one when a recipe calls for meat and cheese to come together in a soft flour tortilla. Let me walk you through the process.…
This tangy cilantro lime crema is so easy to make that I can’t believe I was intimidated to try it for so long! This recipe uses common ingredients found in the refrigerator and pantry and only takes less than five minutes to make!
The word “crema” in Spanish means “cream” in English. A lot of people compare Mexican crema to American sour cream, but they are different in that sour cream is thicker, more dense, and has a slightly sour taste. Crema is a mix of heavy cream and buttermilk (some substitute lime juice) whereas sour cream is fermented cream with lactic acid bacteria.
In this recipe, we will be making a crema with a cilantro lime flavor using ingredients which are commonly found in your refrigerator and pantry.
Using a food processor or blender, put all of the above listed ingredients and their respective quantities inside. Cover and blend for five minutes or until smooth.
You can serve immediately after making. Since the cilantro lime crema recipe uses refrigerated items such as sour cream and mayonnaise, it is best to serve this crema chilled.
When covered and put in the fridge, this crema is good for up to three days.
Yes! If you can find Mexican crema, use 1 1/4 cups of this as a substitute for sour cream and mayonnaise in this recipe. We are simply adding a cilantro flavor and more lime.
Cilantro lime crema is versatile in that it can be drizzled on foods such as tacos, nachos, and even salads. It can also be used as a dip for the aforementioned foods, as well as chips, vegetables, or even brisket quesadillas!
Bacon Wrapped Jalapeño Poppers w/Chorizo
This tangy cilantro lime crema is the perfect compliment to Mexican food and even salads! Uses common ingredients found in the refrigerator and pantry and takes less than five minutes to make!
NOTE: Nutrition information isn't always accurate.
When you go to a BBQ restaurant, you will most likely see banana pudding listed as a dessert. This is a classic treat served up at family gatherings and backyard cookouts. I’ll show you how to make this easy banana pudding desert to finish off…
