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.
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?
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.
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.