BBQ recipes, product reviews, & how-to's
Crack burgers are very addictive due to the tasty combo of flavors such as bacon, ranch seasoning, and cheddar. This burger gets its name, as well as most of its ingredients, from crack chicken. The recipe is simple and the end result is addicting…hence the…
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.
These breakfast sliders with Hawaiian rolls call for the main ingredients to be cooked separately before being assembled. Mainly, the sausage, eggs, and hash browns.
The ground sausage can be cooked either as 12 individual patties or in one big rectangle equal to the size of your pack of Hawaiian rolls. If cooking as one big rectangle, an easy way to measure is to first remove the pack of Hawaiian rolls from the paper tray. Next, place your 16 oz. package of ground sausage in the tray then smash down and spread to the edges and corners. It will shrink a little while cooking, but will give you the most accurate coverage.
Cook this on the griddle until cooked through, using a digital thermometer to measure to an internal temp around 165 degrees. Once attained, remove from griddle and place on a plate to use later. Wrap in foil to keep warm. If going with the rectangle method for the sausage, make sure you have a large spatula or two spatulas for flipping and removing. You can also break the rectangle in half for easier flipping.
When it comes to eggs for breakfast sliders, I suggest cooking the scrambled eggs in one large, smooth rectangular shape. Doing this will make for a less messy slider than breaking up the eggs while scrambling.
Beat six eggs in a medium-sized bowl and pour onto the griddle, forming a rectangle the size of your tray of Hawaiian rolls. Season with salt and pepper to taste. Flip with either a large spatula or two smaller spatulas. If it’s easier, you can break the rectangle in half before flipping.
Take a bag of frozen hash browns and set your griddle to medium-high heat. Pour hash browns onto griddle and form in the shape of, you guessed it, a rectangle the size of your tray of rolls. Season with salt and pepper, as well as drizzle a couple of tablespoons of olive oil, and cook for 7-8 minutes. Flip, season again, and cook for another 7-8 minutes. Remove and set aside.
Another option is buying frozen hash brown patties and cooking four of them. This will make for a less messy slider.
To put these breakfast sliders together, cut the pack of Hawaiian rolls in half, forming a top and a bottom bun. Cook both portions face down on the griddle for 30 to 60 seconds to get them nice and toasted. Flip over to toast the outsides to help give that nice, toasted crunch.
Next, layer the sliders in this order on the bottom bun: hash browns, sausage, egg, and cheese. Top with top portion of buns. Cut into 12 individual sliders and serve!
I love to dip these breakfast sliders in gravy! The country gravy completes the breakfast experience for me. Simply buy a country gravy packet at the store and follow directions or make your own!
If making your own, melt two tablespoons of butter (or use two tablespoons of grease leftover from ground sausage) in a pan on medium heat. Add two teaspoons of flour and stir to make a roux. Add a cup of milk, a teaspoon of salt, and a teaspoon of pepper. Turn up to medium-high heat and cook until bubbling. Stir occasionally.
If you have any leftover pieces of ground sausage, add them in. Gravy will thicken and be ready to serve.
Ground sausage comes in a variety of flavors. I love using maple sausage for breakfast sliders because it gives that touch of sweet, syrup taste. If you can’t find maple sausage, drizzle some syrup on the ground meat while cooking.
Breakfast sliders are best served up fresh, but can stay good when stored in an airtight container for up to three days.
These breakfast sliders are a complete breakfast packed in a toasted Hawaiian roll! Dip sliders in country gravy for the ultimate experience!
NOTE: Nutrition information isn’t always accurate.
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.…
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!
Making roasted garlic is super easy! Simply take a garlic bulb and cut off a half inch from the tips of the cloves. Drizzle olive oil on the freshly cut open top and sprinkle salt. Wrap in foil from the bottom of the garlic bulb and loosely twist on top. Put in the oven or the grill at 400 degrees for 35-40 minutes. And that’s it! Congrats on making roasted garlic!
Roasted garlic brings a different flavor than fresh garlic. Fresh garlic will have a stronger taste, but roasted garlic will have a more mellow, deeper flavor that is both sweet and nutty. This is due to the chemical changes in the garlic as it roasts.
This roasted garlic mashed potatoes recipe calls for yellow potatoes. I prefer yellow potatoes because they are more buttery in flavor. Yukon gold potatoes are part of the yellow potato family and are the best tasting in my opinion. If yellow potatoes aren’t available, the classic Russet potato will work too.
Peel three pounds of potatoes and dice into 1-2 inch chunks. Place in a pot of boiling water for 15 minutes or until the potatoes can be poked through and break easily with a fork. This also helps for smooth potatoes with no lumps.
Once potatoes are done boiling, pour into a colander in the sink so water can drain through. The potatoes will be hot and steamy, so be ready for that steam facial (especially if you wear glasses).
Put the boiled potatoes in a large mixing bowl. Also take the roasted garlic and squeeze into bowl. Squeeze all of the cloves in for a stronger roasted garlic flavor. You can also squeeze in half if you prefer a subtle hint of garlic flavor.
Next, pour in a half cup of heavy cream, throw in four tablespoons of butter, and then 1 tablespoon of salt. Use a hand mixer and blend for 1-2 minutes on high for smooth mashed potatoes. For more lumps in the mashed potatoes recipe, blend a little less. Add more salt to taste as preferred.
Mashed potatoes and gravy go together like milk and cookies, peanut butter and jelly, chips and salsa! Brown gravy is really good with this, as well as poultry gravy.
But in my humble opinion, these creamy roasted garlic mashed potatoes are so good that no gravy is needed! I made these as a side dish to my smoked pork steaks and was glad I skipped the gravy. I usually eat this with no gravy because I love the deep flavors and the texture.
When placed in an airtight container in the refrigerator, these mashed potatoes can be stored for up to four days. Reheat them in the microwave until the perfect warmth has been achieved. Stir during the reheating process as needed.
Roasted garlic mashed potatoes combine the deep, mellow flavor of roasted garlic and the rich, buttery taste of yellow potatoes. So good you can skip the gravy!
NOTE: Nutrition information isn't always accurate.
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…
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 brisket quesadilla recipe calls for cooked brisket. You can either use a brisket that’s just come off the smoker or the leftovers of one that was cooked up to three days prior. Lightly season the brisket with a Mexican inspired seasoning. We are lightly seasoning because the brisket was heavily seasoned when it was originally cooked.
Chop the brisket into smaller, bite sized pieces for better distribution throughout the quesadilla. Look to use one pound of diced brisket pieces for this recipe.
For the cheddar and Oaxaca cheeses, it is best to shred these yourself because they will melt easier. Pre shredded cheeses are coated with anti-caking agents to keep the pieces from sticking together in the bag. With that said, it also keeps them from melting as easy. Look for cheddar cheese in block form and Oaxaca in a pre-packaged ball at the store. Oaxaca cheese will most likely be in a Latin foods refrigerated section separate from the more common cheeses in the United States.
To be on the safe side, plan for two cups each of shredded cheddar and Oaxaca cheeses.
We’ll be using one jalapeño, one third cup of onion, and one third cup of tomato. All of these vegetables should be diced into half inch pieces at their biggest. Substitute red bell pepper for tomato when there are allergies or want something different.
It is recommended to sauté the onion and jalapeño (and red bell pepper) for a few minutes at medium heat prior to using in this brisket quesadilla recipe.
When it comes to beef brisket quesadillas, I am a firm believer in using flour tortillas for this recipe. Flour tortillas are softer and more pliable. My favorite are the uncooked flour tortillas that you can find at most grocery stores and places like Costco or Sam’s Club. They will be in the refrigerated section, most likely in a Latin foods section.
Make sure to cook these flour tortillas in a pan on medium heat for 30-45 seconds on each side. Since this recipe calls for two tortillas per quesadilla, plan to use eight of them.
With all of the ingredient amounts specified above, now the time has come to assemble the quesadillas! Start by taking a warmed flour tortilla and layer a half cup of shredded cheese, quarter pound of brisket, diced jalapeño, onion, and tomato, half cup of shredded Oaxaca cheese, and top with another flour tortilla. Repeat this process until you have made four beef brisket quesadillas.
On a griddle preheated to medium-low heat, place your quesadillas down. Cover them if possible to help the cheese melt better. Cook on each side for two minutes. Some griddles cook hotter than others, so make sure the tortillas aren’t getting burnt by using your spatula to gently lift one side to check.
Once they are done cooking, remove and start slicing for serving immediately.
Quesadillas are best when dipped in sauce! I have a super easy recipe for cilantro lime crema that goes perfectly with brisket quesadillas! You can also do salsa or queso dip for these.
A full brisket, or packer brisket, has two portions: the point and the flat. The point is the fattier, more tender portion while the flat is the more firm, leaner portion. I prefer to use pieces from both the point and the flat so I get the best of both worlds.
Yes! These quesadillas can be reheated when stored properly in an airtight container, such as a Ziploc bag, in the refrigerator for up to three days.
Got leftover brisket? This brisket quesadilla recipe combines meat, cheeses, and warm flour tortillas. The recipe for success if you ask me.
NOTE: Nutrition information isn't always accurate.
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! What is…
