Spicy Bacon Burger

Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce.
spicy-bacon-burgerI usually cook my burgers on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion.

Also try my Louisiana burgers. They’re seriously good.

Spicy Bacon Burger

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings

Ingredients

For the burger

  • 1 pound ground beef I prefer a 85/15% mix
  • Kosher salt and freshly ground black pepper
  • 12 slices smoked bacon
  • 3 sesame seed hamburger buns
  • 3 slices extra sharp cheddar cheese
  • 3 slices habanero jack cheese
  • Green leaf lettuce
  • 6 thin slices tomato
  • 6 thin slices red onion

For the sauce

  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha or your favorite hot sauce

Instructions

For the burger

  • Preheat oven to 380 F.
  • Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
  • Fire up your grill and cook the burgers until the desired doneness is reached.
  • Toast the buns if desired.
  • Top patties with cheese and melt.
  • Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.

For the sauce

  • Whisk together all ingredients until smooth.

Spicy Hoosier Momma Pork Stir-Fry

Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies. Spicy Hoosier Momma pork stir-fry makes for a great tasting meal in no time at all!
Spicy Hoosier Momma Pork Stir-FryFor even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.

Also try my Mongolian stir-fry sauce.

Spicy Hoosier Momma Pork Stir-Fry

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 servings
Calories 0
Author Mike

Ingredients

  • 1 pork tenderloin trimmed, cut into bite-sized pieces
  • 1-2 cups Spicy Hoosier Momma Bloody Mary mix
  • Splash of vegetable oil
  • 1/2 green bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 medium Vidalia or sweet onion diced
  • Kosher salt and freshly ground black pepper to taste
  • Sriracha sauce to taste
  • Cooked rice warmed, for serving

Instructions

  • Place the cut pork tenderloin pieces into a resealable bag or container.
  • Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
  • Heat a wok over high heat.
  • Add oil and heat.
  • Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
  • Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
  • Add Sriracha to taste and stir.
  • Continue cooking until vegetables are almost tender, stirring often.
  • Serve over warmed cooked rice with a few more squirts of Sriracha.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
Spicy Buttermilk Fried Chicken using the VortexThere’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex.

Spicy Buttermilk Fried Chicken using the Vortex

Note: To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 -12 pieces

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion sliced thin
  • 5 cloves garlic minced
  • 1/2 cup hot sauce
  • 3 tablespoons Kosher salt
  • 3 tablespoons black peppercorns
  • 10-12 chicken pieces

For the seasoning mix

  • 1 1/2 tablespoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon white pepper
  • 2 teaspoon chili powder
  • 2 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

For the chicken coating

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 of the seasoning mix from above

For the egg wash

  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 teaspoon garlic powder

For cooking

  • Vegetable oil

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.