Campfire Burgers

Wow, talk about a burger that just rocketed to the top of our favorite-to-make list. These campfire burgers are just packed with flavor, inside and out. The patties are not boring, combining ground beef with cheese, bacon, Worcestershire and just a hint of smokiness. And then there’s the caramelized onions. Caramelized onions are a wonderful thing but adding balsamic vinegar to them makes them spectacular. And finally, a lightly smoky creamy sauce to top it all off.
I recommend making more of the onions than the recipe calls for. On the off-chance that you have leftover onions they are also fantastic on grilled hot dogs. I also recommend making more of the sauce. It’s great to have on hand for, well, hot dogs again, but also po boy sandwiches or even as a dipping sauce for chicken nuggets.

5 from 1 reviews
Campfire Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
Ingredients
For the Caramelized Onions
  • 2 tablespoon olive oil
  • 1 large sweet onion, sliced thin
  • Pinch of Kosher salt
  • 1/2 teaspoon balsamic vinegar
For the Campfire Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup barbecue sauce
  • 1/8 teaspoon liquid smoke
For the burgers
  • 1 pound ground beef (I prefer 85/15 beef/fat mix)
  • 1/4 cup shredded extra sharp cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 4 hamburger buns
Instructions
For the Caramelized Onions
  1. Heat the oil in large skillet over medium heat.
  2. Add the onions and sprinkle with salt.
  3. Toss to coat and cook for 20 minutes, stirring often, until the onions are brown and caramelized.
  4. Add the balsamic vinegar, stir, and cook for 2 more minutes. Remove from heat.
For the Campfire Sauce
  1. Whisk all ingredients until smooth.
For the burgers
  1. Fire up your grill for direct and indirect cooking.
  2. Place meat into a large bowl.
  3. Add all of the remaining ingredients except for the buns and mix well.
  4. Form into 4 equally-sized patties.
  5. Grill as desired.
  6. Assemble the burgers by adding cooked patties to the bun bottoms. Add onions and plenty of the Campfire sauce.
  7. Serve with plenty of napkins!

Slow-Cooked Lima Beans

I have been devouring Chef Vivian Howard’s book, Deep Run Roots. Every recipe in the book sounds so great that I just cannot slow down. These slow-cooked lima beans are an excellent example not only of the great flavors Chef Howard conjures, but also the simplicity of the recipes. Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.
Depending on how you like your beans, you may want to cook them a little longer or a little less. I like mine pretty tender, bordering falling apart. Some folk like a little more ‘bite’ to theirs so they don’t cook them quite as much.

Oh, did I mention that these beans are perfect over a big hunk of cornbread?

Slow-Cooked Lima Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 1 pound dried lima beans
  • 1 onion, peeled, halved
  • 1 (10 ounce) smoked ham hock
  • 1 bay leaf
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
Instructions
  1. Preheat oven to 300 F.
  2. Place all ingredients into a large Dutch oven and bring to a simmer over medium heat.
  3. Transfer to the oven and cook 2 1/2 - 3 hours or until the beans are tender. Check the water level every 30 minutes and add water if needed.

 

Smoky Chipotle Dry Wings

The smokey heat of chipotle is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where smoky chipotle was the star, but there’s also hints of onion and garlic.

 I served these smoky chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

5 from 1 reviews
Smoky Chipotle Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add 2 tablespoons of the smoky chipotle rub and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl. Add remaining rub and toss gently to coat.
  7. Serve with your favorite dipping sauce.

Smoky Chipotle Rubs

I love my smoker. My Weber Smokey Mountain gets a workout all through the year, making everything from jerky to pulled pork. Sometimes I want a great smoky flavor (and some heat) from my gas grill or my Big Easy. That’s where these smoky chipotle rubs come in.

The smoked paprika in both versions adds that great smokey flavor. The chipotle powder brings the heat and a bit more smokey flavor. To mellow it out a bit there’s a bit of brown sugar. The big difference between the two versions? I use the first when I want an earthier, more southwestern flavor. I use the second when I want a bit more texture, a little heat, and the added flavors of garlic and onion.

These rubs are great on poultry, pork, and beef. Sprinkle them on your burgers. My favorite way to use them? On chicken wings.

I keep my rubs and spice mixes in a dark, cool pantry, in air-tight containers. To remember what is what and when I made it, I write the name and the date I made them on blue painter’s tape and affix it to the container. The tape comes off easily when I’m done with the mix so I can re-use the container for other things.

5 from 1 reviews
Smokey Chipotle Rub #1
Author: 
Recipe type: Spice Mix
Cuisine: American
 
Ingredients
  • 2 tablespoons brown sugar
  • 2 tablespoons ground dried chipotle pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon dry mustard powder
  • 1/2-1 tablespoon ground cumin
  • 1 tablespoon kosher salt
Instructions
  1. Place all ingredients into an air-tight container. Seal and shake to combine.

 
Smokey Chipotle Rub #2
Author: 
Recipe type: Spice Mix
Cuisine: American
 
Ingredients
  • 2 teaspoons Kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon turbinado sugar (or substitute brown sugar)
  • 1/2 teaspoon red pepper flake
  • 1/4 teaspoon dried minced garlic
  • 1/4 teaspoon dried minced onion
  • 1/4 teaspoon chipotle chile powder
Instructions
  1. Place all ingredients into an air-tight container. Seal and shake to combine.