These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect! I’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!
I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not much sweetness. I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.
These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? Now, these rings don’t get all super crispy like they’ve been deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests. You can serve the rings ‘as-is’, or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch helps cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.
You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the Big Easy cooking rack available from Char-Broil. It adds a lot of cooking room. You can read my evaluation of the rack by clicking here.
Slice the onion into thick 'steaks' about 1/2" thick.
Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
Squeeze some Sriracha into a bowl that's just big enough to fit an onion ring.
Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loose or it'll fall off.
Brush (or just use your fingers) more Sriracha on the outside of the bacon.
Place the rings on your Big Easy rack and lower into the Big Easy.
Cook the rings until the bacon just starts to crisp. Gently flip them and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.
This is my go-to, bring-the-heat mustard sauce. Although it is spicy (hey, there’s Sriracha in it), and a bit mustardy, it also has a great smokey flavor thanks to the smoked jalapenos (chipotles). I keep several cans of chipotles in adobo sauce on hand at all times. It’s great mixed in not only with this sauce, but I have been known to also add it to mayonnaise and ketchup.
I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life. I love it as a dipping sauce for my smoked sausages, or squeezed over my cedar-planked Polish sausage sandwiches. Don’t have or like (gasp!) Sriracha sauce? You can substitute your favorite hot sauce, from the fiery hot to the mellow mild.
Sriracha hot sauce finds its way into a lot of our dishes. Not because we like super-hot foods, but because we like a little spice in them. This ultimate Sriracha burger is a great example. Great grilled burgers with Sriracha mixed in with every bite. A little Sriracha in the beef, and a little more in a cool, creamy Ranch sauce that tops the entire burger off. Cool tomatoes and crunchy onions, a little lettuce, and some smokey bacon top off what is one of best burgers you can make. These ultimate Sriracha burgers were a huge hit. I expect to be making them often. They were certainly full of great spicy flavor.
I love smoked spiral ham. I usually don’t need anything on it. Just give me some ham and I’ll be happy. But recently I started thinking… “Ya know, I’ve never made red-eye gravy before. I should do that.” So I did, and it was good. Very good. But then I thought, “I bet that Sriracha in red-eye gravy would be spectacular.” So I did that too, and it was beyond good. Known as black-eye gravy, it was my favorite of the two, but the competition was close. Either one of these gravies would be great on a steak, too. Or over a sliced beef rib roast. Ooooh, I need to make that. Soon.
It’s Easter time, and among other things, that means hams go on sale. I can’t pass up a cheap ham, so I grabbed a smoked spiral-sliced ham at the market. I warmed it up per the package instructions (does it get any easier?), but instead of using the odd-looking and somewhat questionable packet of glaze that came with the ham I brushed it with this great Sriracha honey ham glaze. Man, was it ever good! Just enough of that great Sriracha flavor and kick, with a tad bit of sweetness! This ham was great by itself, but flat-out perfect on toasted ciabatta with extra sharp sliced cheddar cheese, mayonnaise and yellow mustard. I also chopped up the ham after glazing it and used it in an out-of-this-world great omelet. It was so good that I think I’ll go to the market early tomorrow and grab another ham while they are still on sale.
Stubb’s recently came out with a line of marinades and what they call anytime sauces. Our local grocery store had them all on sale, so I grabbed two or three bottles of each and headed on home with thoughts of the many things I was going to use them in. First up? Wings of course, so I grabbed a bottle of Stubb’s Texas Sriracha anytime sauce and went to work.
I cooked up a batch of wings (that I had first dusted with my Fire-Eater rub) on my charcoal grill using the Vortex insert. I then tossed the wings with a generous pour of Texas Sriracha sauce and proceeded to absolutely devour them. My goodness me oh my, Stubb’s Texas Sriracha sauce is goooood! It’s like the Rooster sauce (er, Sriracha) we all love, but with fantastic southwestern spices and flavors thrown in. I could drink it straight out of the bottle. The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter). It makes for the perfect (kicked up) substitute for the ‘normal’ Sriracha sauce you already use.
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.