Tuesday, March 27, 2018

The Black and Blue Butter Burger

I have had this idea for a burger for the longest time and never really had the inspiration to film it.  And then Rus from over at Smoky Ribs announced this contest.  I knew I had to film up this delicious burger recipe.  I have always been a big fan of Black and Blue burgers but thought I could make a better one.  This is what I came up with.  I really hope you give this recipe a try.
Blue Cheese Compound Butter
1 Stick Butter Room Temperature
2 oz Crumbled Blue Cheese
Freshly Cracked Black Pepper

English Muffins
5 C White Flour
1 t Salt
1 C Milk
2 T White Sugar
2 Jalapenos
4 oz White Cheddar

Blackening Seasoning
2 t Salt
2 t Freshly Cracked Black Pepper
1.5 t Paprika
1 t Cumin
1 t Cayenne

Hot sauce Spiked Fried Shallots
¼ C Milk
¼ C Hot Sauce
Blackening Seasoning

2.5 lbs Chuck Roast
1/2 lb Brisket Trimmings
Green Leaf

Wednesday, June 21, 2017

Yellow Hot Sauce Recipe | Mustard Based Hot Sauce

This mustard based hot sauce recipe was inspired by Baron's West Indian Hot Sauce.  I love this sauce on pretty much anything.  It is perfect for sandwiches, hot dogs and pizza.  Thank Sanja Katarina for giving me the reason to type this up.

Start by chopping up the scallions, habaneros, onion, garlic and ginger.  Use only the whites and part of the greens from the scallions.  Remove the seeds from the habaneros if you want a milder sauce (but this is a hot sauce so I did not bother and just cooked up everything.)

Add the olive oil to a pan on medium high heat and toss in all the chopped veggies.  Saute together for 5-10 minutes or until soft but not browned. Add the salt. thyme, water, vinegar and mustard and bring to a simmer.  Simmer together for about 30 minutes.

Pulse in a blender so that there are still little chunks of peppers and onions visible in the sauce.  Fill in sterilized bottles.  This can be canned if you test the ph and it is lower than 4.6.

1 Bunch of Scallions - whites and some of the green
20-30 Habaneros
1 Medium Yellow Onion
10 Gloves of Garlic
1 Thumb of Ginger
2 T Olive Oil
2 T Thyme
1 T Sea Salt
1 C Water
1 C White Vinegar
1 C Yellow Mustard

Friday, March 17, 2017

Redneck Sous Vide with the Arteflame | Sous Vide in a Cooler

Well I hope to keep this up - regularly writing blog posts that is.  I remember seeing someone do a video a long time ago where the cooked a steak in a cooler and finished it on the grill.  I figured since it was like 2 degrees out it would be the perfect time to give it a try!

I started off by seasoning a NY Strip steak with kosher salt and freshly cracked pepper.  Then I added it to a vacuum seal bag along with some fresh thyme and garlic infused olive oil.

Filling the cooler I found out that my tap water on hot is 110 degrees Fahrenheit.  Figuring that the Styrofoam cooler that I was using would loose a bunch of temperature over the 45 minutes it takes to cook a steak this size, I used a starting temperature of 133 degrees.

 Sear for 30 seconds on each side.  Repeat so that each side is seared twice.  Then sear the sides.  There really isn't a need to rest a steak cooked this way.
New York Strip Steak
Kosher Salt
Freshly Cracked Black Pepper
Fresh Thyme
Garlic Infused Olive Oil
Finishing Salt (I used Maldon Sea Salt)

Wednesday, July 13, 2016

Meat Lovers Pizza Dip | White Thunder BBQ

This is game day/party food at its best!  It is basically a deconstructed pizza, and its AWESOME!  If you have not made one of my recipes yet, I suggest you start with this one.  Of course this can be done in the oven....but where is the fun in that.  Get outside and give this recipe a try!!

Meat Lovers Pizza Dip

Cooked and Crumbled Spicy Italian Sausage
Crispy Bacon
Cream Cheese
Garlic Powder
Black pepper
Fresh Parsley
Pizza Sauce
Grated Peccorino Romano Cheese
Crushed Red Pepper Flakes

Garlic Bread Dippers

Crusty Italian Bread
Parsley Garlic Butter

Full Video Recipe

Wednesday, June 29, 2016

Guinness and Swiss Meatball Sliders | Meatball Madness | White Thunder BBQ

This was a play on a Guinness French Onion Soup recipe that I make every St Patrick's Day.  It came out fantastic!!  This was a great way to start of March Madness 2016!


1/4 C Panko Bread Crumbs
2 T Guinness
1 T Worcestershire Sauce
1 t Kosher Salt
1 T Dried Oregano
1/4 C Pecorino Romano
2 t Freshly Cracked Black Pepper
2 Eggs
2 lbs Ground beef - 80/20

Caramelized Onions
1 1/2 Sliced Sweet Onion
2 Minced Cloves Garlic
1/2 t Kosher Salt
1/2 t Black Pepper
A few sprigs of Thyme
1 T Brown Sugar
1/3 C Guinness

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!
Full Video Instructions in Video Link Below

Thursday, May 19, 2016

How to Reverse Sear a Ribeye Steak | White Thunder BBQ

I guess this was cooked to a medium, but this was by far one of the best steaks I have made.  I think next time I will pull it at 120 and then do the sear.  It was still super tender and juicy....if someone served me a steak like this I would not turn it down!  I really hope you give this recipe a try!

Heavily season both of the sides of the steak with kosher salt, fresh cracked pepper and chili powder. 

I am cooking this in my Mini WSM.  Preheat the grill to 220F, before placing the steak on.  Insert a temperature probe to monitor the internal temperature.  Pull the steak when it reaches an internal temperature of 125F / 51C.

Stoke the fire to and place a cast iron pan directly over the coals.  Add some canola oil to the pan and allow the oil to start smoking.  At this point place the steak in the pan and add 1 T of butter.  Add some fresh thyme and garlic and sear each side of the steak for 45 seconds.

Let rest for about 10 minutes and enjoy!

What you will need:

Kosher salt
Fresh cracked pepper
Chili powder
Canola oil

Chunk of maple wood

An old video of the first look at the Mini Wake - Seasoning the Mini WSM

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Watch the full video instructions below.

Wednesday, March 30, 2016

Chuck Roast Burnt Ends | White Thunder BBQ

Mix the ground pepper, garlic powder and kosher salt in a small bowl. Slice the meat and heavily apply the rub. While the beef is coming up to room temperature, light the fire in the smoker.

Add the apple, maple and hickory wood to the charcoal. Smoke the meat for around 6 hours at 250 F. When internal temperature reaches 170 F, pull the meat off the grill. Let it rest for 10 minutes.
 Cut the meat in 1 inch cubes. In a bowl or dish, add 1/2 C Yellow Gold BBQ Sauce, and 1/2 C of your favorite BBQ sauce. Mix well, until all of the meat is covered in both sauces. Cover the dish and put it back on the grill until the meat is very tender ~205 internal, maybe higher.  Chuck is a very stubborn cut of meat.

1 t Freshly Ground Pepper
2 t Garlic Powder
1 t Kosher Salt
Apple, Maple and hickory wood.

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Full Video Instructions in Video Link Below