Saturday, July 4, 2015

Mushroom, Onion & Gruyere Stuffed Burgers with bacon

Fluff Yer Burgers Baby! 
Why eat the same old grilled burgers, when you can jazz them up like this!?!  OMG, when you bite into these, it's like a french onion soup fondue burger party in your mouth!  You gotta try these!


1 1/2 pounds ground beef
Salt and freshly ground black pepper
8 strips bacon
2 cups shredded Gruyere cheese
2 teaspoons butter
1 cup sliced sautéed mushrooms
1 cup sliced sautéed sweet onions
1 Tablespoon hot sauce
1 teaspoon Worcestershire sauce
4 large fresh burger buns
Lettuce, tomato, pickles for garnish


Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, Worcestershire sauce, salt and pepper, to taste, mix it with your hands. Prep ground beef patties by making 8 thin (bun sized) patties.  Warm a skillet over medium heat butter and sauté onions, mushrooms about 7 mins. Set aside to cool. In a small bowl, shred the cheese and add the cooled mushrooms and onions. Form a spoonful of filling mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

Lightly butter the buns to get them nice a golden toasty.  Dress buns with bitchin condiments, garnishes & add burger & BACON. Melty, cheesy, juicy, yummy Goodness! ENJOY!  Add beer, explosives and and an American Flag made in China and you are good to go!  SAFETY THIRD.

Sunday, May 17, 2015

Bitchin Condiment Series – Pineapple Mustard

If you love grilled Brats on the BBQ and want some tasty easy seriously yummy new condiments, TRY THIS ONE!  It’s slightly sour and tangy from the dill relish, sweet from the pineapple and just a little spicy from the cayenne, ITS ADDICTIVE! 

I like to sauté sliced onions until they are sweet and tender and toast up a fresh bun and add this Pineapple Mustard for a BIG JUICY BRATWURST SAUSAGE!  Bitchin condiment for a Tiki Party BBQ!  

2 cups of brown mustard
1 small can crushed pineapple
½ cup dill pickle relish
3 teaspoons brown sugar
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper


Add all of the ingredients into a saucepan and simmer for 20 mins. on low until the mustard is reduced and thick.  Sterilize a mason jar with boiling water and while the mustard is hot, spoon the condiment into the jar and seal tightly.  Keeps about four weeks refrigerated.  Hope you try it!!!!  ENJOY!

Saturday, May 9, 2015

"Dayum!" by The Gregory Brothers

Do you love a great burger? 
If you do, you may be able to relate to this guy.
Make sure to watch this to the end.
You will see what I mean.

5 Guys Burgers is on my list to go try out NOW!

Sunday, April 26, 2015

The San Andreas Malts Oyster BBQ 2015!

Today I had the honor of attending the annual San Andreas Malts Oyster BBQ.  OMG, I can hardly move. : )

I was a guest of Kevin Johnson, ... The World Cup Home Brewing Champion 2015!  Kevin taught me how to make beer, and being a home brewer, I get invited to some bitchin parties, and this annual event is one of the best!

Fresh BBQ Oysters with Home made Pesto Sauce.

Every year since 1978, the members of the San Andreas Malts, a San Francisco home brew club, have been throwing themselves a party. What began in club founder Terry Brandborg’s back yard has evolved into the club’s biggest event of the year. And while many home brew clubs have get together's, this is the only one we know of that celebrates with both beer and barbecued oysters.
The picnic is held in San Pedro State Park in beautiful Pacifica, CA, a quaint coastal town along Highway One a few miles south of San Francisco. The lush green space is ideal, with picnic tables and a bank of grills. Everywhere you look is green, from the wide-open grassy plain to the surrounding hills, thick with trees.

The club supplies all the oysters and members and their families each bring a potluck dish to share. I brought a huge pan of Rump Shaking Dirty Rice with Smoked Sausage.  It was a hit, but let's talk about the epic Oysters!  They were sensational!

Pesto BBQ Oysters!
Some are grilled plain, but the majority are grilled with one of two sauces developed specifically for the event. The first, a traditional red sauce created by Mark K.  He mixes up ketchup, horseradish, lemon juice, and dried cayenne peppers to taste. It's like Teriyaki, but BETTER!  The other is Fresh Pesto, OFF THE HOOK GOOD!

The oyster Shucking Team worked their beer brewing booties off!

The home brewers brought there own beer for all of us to enjoy, I can barley type this.
Outstanding Home Brew!
It's easier with beer!
Shucking Lots and Lots of Oysters!
Mark at work on the grills.
An amazing band made the day complete!
Shucking ain't easy.
Good Friends, Great Beer, Fun Music & Fabulous BBQ'd Oysters!!

Tuesday, April 21, 2015

Rump Shaking Good Dirty Rice Recipe

Dirty rice is a traditional Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. In some southern regions, it is also called rice dressing.  

To me it’s just about one of the most satisfying one bowl meals of comfort food EVER!  It’s also a great side dish to bring to a BBQ!  This is Rump Shaking Good stuff!

2 cups enriched rice
1 tablespoon butter
4 cups chicken stock
4 cloves minced garlic
1 1/2 cups diced yellow onion
1 cup diced red bell pepper
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon Cajun seasoning (Slap Ya Mama)
1/4 teaspoon cayenne pepper 

1/4 teaspoon ground cumin
1/4 teaspoon ground sage
4 Tablespoons Apple Cider Vinegar
3 Tablespoons sugar
1/4 pound pork sausage meat
1/4 pound ground beef
1/2 pound chicken livers (cut into small pieces)

1/4 cup Whiskey
1 bunch green onions, (minced)

1/2 cup Sun dried tomatoes 
1/2 cup fresh chopped parsley (chopped)
1 cup of water


In colander, rinse rice several times until water runs clear. Place rice in pot and add butter and chicken stock. Bring to a boil then cover and simmer for 20 minutes.  Cook sausage, ground beef and chicken livers together garlic, onions and bell peppers in sauté pan until they start to brown up nicely, add the Cajun seasoning, whiskey, sun dried tomatoes, salt, pepper, herbs and cayenne pepper. Then add the cooked rice. Add the cup of water, apple cider vinegar and sugar. Mix rice well, cover the pot and let simmer on lowest heat for an additional 20 minutes, stirring continuously, until flavors meld.  Toss in the parsley and the minced green onion before serving. ENJOY!