Mike, Author at Life's A Tomato

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!

Try Other Peppers, Too!

You can use this same recipe for quick-pickled jalapeno rings for other types of peppers too. Go to your farmer’s market at peak pepper time and grab a variety. Each year I try to grow peppers in our yard but often something comes along and steals them. I suspect that it’s the raccoons.

I keep my rings in Mason jars.

32 OZ Wide Mouth Mason Jars, Glass Jars with Silver Metal Airtight Lids, Perfect for Meal Prep, Food Storage, Canning, Drinking, Preserving, Favors, Decorating Jars (6 pack)…

Also try my quick fix spicy pickles. For a little sweet with your heat, you need to make spicy pickled pineapple.

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5 from 1 vote

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings.

Course Side

Cuisine American

Keyword jalapeno, pickled

Prep Time 15

Cook Time 15

Total Time 15

Servings pints

Calories 62kcal

Author Mike

Equipment

2 Mason Jars pint sized, with lids
Saucepan

Ingredients

½ cup water
1 ½ cups white vinegar
1 teaspoon Kosher salt
¼ teaspoon ground cumin
4 cloves garlic peeled
8-10 large jalapeno peppers it’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings. For smaller rings, use about 20 small jalapenos

Instructions

In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
Sterilize the jars and lids.
Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
Add the hot brine to cover the pepper rings leaving about 1/4″ space at the top of each jar.
Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
Clean the top of the jars. Add the tops and screw on the lids.
Place into a hot water bath for 15 minutes then remove.
Let cool and test that the jars are sealed.

Notes

Store in a cool dark place for up a year.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Texas Crutch Smoked Brisket

Some folks aren’t fans of the ‘Texas crutch’ method of cooking brisket. Some folks do the crutch with butcher paper. And some crutch with foil. This here is how I smoke my brisket using the Texas crutch, packed with flavor, tender and juicy. I slice it thin then pile it on buns for sandwiches or just eat it right off the plate. And yes, a good amount of it disappears while I’m slicing it.

Great Brisket Flavor

I do not sauce my Texas crutch smoked brisket before slicing it, but you can if you like. Wait until it’s almost done to sauce it and don’t use too much sauce. You don’t want to hide the fantastic brisket flavor. The rub really adds fantastic flavor to the meat and you don’t want to miss out on that! You can also use my coffee rub for beef, which adds a totally different flavor profile to your brisket.

I usually prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For a heavier smoke flavor I went with whiskey barrel chunks for this brisket.

Pecan Wood Chunks 4lb

On the off-chance I have leftover smoked brisket, it often ends up in chili.

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5 from 1 vote

Texas Crutch Smoked Brisket

Some folks aren’t fans of the ‘Texas crutch’ method of cooking brisket. Some folks do the crutch with butcher paper. Some crutch with foil. This here is how I smoke my brisket using the Texas crutch, packed with flavor, tender and juicy.

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 12

Cook Time 8

Total Time 20

Servings

Calories 475kcal

Author Based on a recipe from Grill Girl

Ingredients

Brisket

1 4-5 pound brisket flat

For the rub

2 tablespoons beef base
2 tablespoons garlic salt
2 tablespoons ground black pepper
2 tablespoons chili powder
1 tablespoon Turbinado sugar
1 tablespoon smoked paprika

Texas Crutch sauce

2 tablespoons Turbinado sugar
2 tablespoons shallots chopped
2 tablespoons apple juice

Instructions

Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
Combine the rub ingredients and rub all over the brisket.
Transfer to a resealable container or wrap in foil and refrigerate overnight.
Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel’s whiskey barrel chunks.
Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
Remove the brisket and place it onto a large piece of foil.
Combine the crutch sauce ingredients and pour over the brisket.
Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
Remove from the smoker and let rest 30 minutes before slicing against the grain.

Notes

Beef can take a stronger wood smoke than say, pork.

Nutrition

Nutritional values are approximate.

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Rotisserie-Style Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!

Rotisserie-Style Chicken on the Char-Broil Big Easy

Perfect Chicken Every Time

The rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store. You want your rotisserie-style chicken on the Char-Broil Big Easy to be as close to the real thing as possible!

Char-Broil The Big Easy Better Basket , Silver

Also try my Raging River chicken from the Big Easy.

If you have a gas or charcoal grill with a rotisserie, you’ll love my easy rotisserie chicken too.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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3.67 from 6 votes

Rotisserie-Style Chicken on the Char-Broil Big Easy

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken, rotisserie

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings chicken

Calories 2335kcal

Author Mike

Equipment

Ingredients

1 whole chicken rinsed, patted dry (I used a 6 pound chicken)

For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)

¾ cup Kosher salt
¼ cup paprika
¼ cup onion powder
¼ cup garlic powder
¼ cup Italian seasoning
¼ cup brown sugar Note: The sugar will caramelize and make your chicken darker in color and may char on thinner parts of the chicken, such as the wings. Omit the sugar if you are concerned about the chicken being too dark. You can always add it in for applications where you’re not cooking under such high heat as you are within a Big Easy.
2 tablespoons dried thyme
2 tablespoons dry mustard
2 tablespoons cayenne pepper
2 tablespoons ground black pepper

Instructions

Fire up your Big Easy.
Spray the Big Easy basket with non-stick spray.
Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don’t be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don’t mind darker skin.
Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!

Notes

Use caution removing the chicken from the basket as both are quite hot.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Cola Milkshake

Coke in a milkshake??? That’s what I was thinking. But then I saw the light. This cola milkshake was fantastic. Easy, of course. The soda adds a malt-like flavor, which I didn’t expect. I guarantee that this milkshake disappeared a lot quicker than it took to make.

I used decaf diet Coke. You don’t want a strong-flavored soda that would overwhelm the ice cream flavors. Regular Coke would work perfectly as well. This cola milkshake is somewhat reminiscent of a float, but with all the flavors in a creamy shake.

I’m A Kid Again!

I love making and drinking milkshakes. They remind me of my days as a kid when I could drink as many of them as I could find. I have to exercise a bit more control now, but I still enjoy them.

We often make ice cream at home. It’s really easier than I ever thought it would be. We got an inexpensive maker that more than does the job.

Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1

Try my chocolate with Nutella, maple bacon (yes, bacon), and old fashioned malted milkshakes.

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5 from 1 vote

Cola Milkshake

This cola milkshake was fantastic. Easy, of course. The soda adds a malt-like flavor, which I didn’t expect. I guarantee that this milkshake disappeared a lot quicker than it took to make.

Course Dessert

Cuisine American

Keyword milkshake

Prep Time 10

Total Time 5

Servings

Calories 456kcal

Equipment

Blender

Ingredients

4 scoops vanilla ice cream
2 scoops chocolate ice cream
½ cup Coke cold (I used Diet decaf Coke)
¼ cup whole milk

Instructions

Place all ingredients into a blender and process until somewhat smooth but still a little chunky.

Notes

Try this using Cherry Coke too!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Black Pepper Wings

Visit my other site, For The Wing, for all things chicken-wing!

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade. The combination of generous amounts of pepper on the wings and pepper in the sauce made for a mighty fine peppery wing extravaganza!

You don’t want to be shy with the black pepper on these black pepper wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.

Stubb’s also makes a wicked habanero sauce that is fantastic on wings.

These little sauce dipping cups are great for serving dipping sauces, if I use them. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even for serving salad dressing.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Also try my crazy good and different chipotle pumpkin wings.

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5 from 1 vote

Black Pepper Wings

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings.

Course Appetizer

Cuisine American

Keyword wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 355kcal

Author Mike

Ingredients

3-4 pounds chicken wings flats and drumettes
¼ cup vegetable oil
1 tablespoon Kosher salt
2 tablespoons ground black pepper more or less, plus a bit more for garnish
Stubb's Black Pepper Anytime Sauce

Instructions

Place wings in a resealable bag or container.
Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven or Char-Broil Big Easy.
When wings are done, sprinkle with a bit more pepper.
Serve with more sauce for dipping.

Notes

Nutritional values do not include the sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Grilled Bell Pepper Pizza

My wife and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!

Low Carb And Still Delicious!

Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us! I don’t have to feel guilty about carbs when I eat too many of these. That’s not to say they’re healthy but they’re good!

I recommend that you use a grill basket when making these ‘pizzas’. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Weber Deluxe Grilling Basket

You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Also try my sausage-stuffed grilled sweet peppers and my grilled French bread pizzas.

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4 from 1 vote

Grilled Bell Pepper Pizza

Course Main

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Author Based on a recipe from The Cooking Channel

Ingredients

Bell peppers various colors
Olive oil
Pizza sauce
Your favorite toppings black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc
Shredded mozzarella cheese

Instructions

Fire up your grill for direct cooking over medium-high heat.
Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4″ – 1/2″ deep bowl.
Remove any seeds.
Brush the outsides of the peppers with the oil.
Add your favorite toppings up to the top of the pepper ‘bowls’.
Add cheese and place onto the grill.
Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Notes

Do not overcook the peppers until they become soft. You want them to hold up to the toppings and still have a slight crunch to them.

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable. It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.

Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Also try my mandarin teriyaki jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

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5 from 1 vote

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

This fiery Teriyaki ground beef jerky combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it.

Course Dehydrator

Cuisine Jerky

Keyword BBQ, beef, dehydrator, jerky, nesco snackmaster pro, sweet

Prep Time 8

Cook Time 6

Total Time 14

Servings pound

Calories 2304kcal

Author Mike

Equipment

Ingredients

2 pounds ground beef lean
2 tablespoons Eastman Outdoors Fiery Teriyaki Jerky Seasoning see my note below
2 teaspoons pink curing salt Comes with the seasoning. Optional if you’re going to refrigerate the finished product
½ cup water

Instructions

NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
Let cool before storing in an airtight container.

Notes

This recipe is for starting with 2 pounds of meat. You’ll end up with about 1 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this roasted garlic salad dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.

Also A Great Marinade

This roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

I usually serve my dressings from a bottle or sometimes I use these little dipping cups. They’re the perfect size for salad. They’re also great for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

You can make roasted garlic in the oven, or even in your slow cooker!

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5 from 1 vote

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either.

Course Dressing

Cuisine American

Keyword garlic, homemade salad dressing

Prep Time 5

Total Time 5

Servings cup

Calories 220kcal

Author Based on a recipe from Bobby Flay

Equipment

Blender

Ingredients

8 cloves garlic roasted, and peeled (I roasted my garlic in the oven or in the slow cooker)
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon lime juice
Kosher salt
ground black pepper
½ cup olive oil

Instructions

Place all ingredients except for the olive oil into a blender and process until smooth.
Keep the blender running while slowly adding the oil.
Process until smooth and incorporated.

Notes

Stir or shake before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Nachos on the Char-Broil Big Easy

I cannot stop using the cooking rack for my Char-Broil Big Easy. Not only does it give me up to 6 levels of cooking, I figured out I can add 9″ pie pans and cook things I could never cook before. Like nachos. Crunchy nachos, with melted cheese. With all of your favorite toppings. You’ll be really happy with how great the chips for crisp up! Nachos on the Char-Broil Big Easy are perfect!

Just Heat And Enjoy!

You’re not cooking the nachos on the Char-Broil Big Easy, just melting the cheese and warming and crisping the chips. If your favorite toppings include cooked crumbled sausage or Mexican ground beef, cook the meat first before adding it to the nachos. My creamy nacho cheese sauce is also outstanding on these nachos.

Char-Broil The Big Easy Bunk Bed Basket

Check out my write-up on the cooking rack for tips and tricks!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Nachos on the Char-Broil Big Easy

Crunchy nachos, with melted cheese. With all of your favorite toppings. You’ll be really happy with how great the chips for crisp up in your Big Easy. They’re perfect!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Author Mike

Equipment

Ingredients

Tortilla chips
Shredded cheese
Your favorite toppings

Instructions

Fire up your Big Easy.
Add the tortilla chips to the pie pans. Do not overcrowd the chips.
Top chips with shredded cheese.
Lower basket into the Big Easy.
Cook until the cheese melts.

Notes

You’ll need a Big Easy Cooking Rack and 9″ pie pans to make these nachos.

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Brutus Hot Dogs

A hot dog doesn’t have to be complicated to be great. I came across the idea for these Brutus hot dogs while looking at the menu for Duke’s Gourmet Dogs which was (now closed) located in Minster, Ohio. These little yummies pack sweet relish, spicy jalapenos, crunchy onions and good ole ketchup and mustard into every bite.

I Didn’t Know That I Like Sweet Relish

Oddly, neither my wife or I like sweet relish, but it really, really works on these Brutus hot dogs. The sweetness gets offset by the heat of the jalapenos and the bite of onions. These are actually very, very yummy and really, can you get any easier?

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also try my Cajun hot dogs. Crazy good, crazy easy!

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5 from 1 vote

Brutus Hot Dogs

Brutus hot dogs pack sweet relish, spicy jalapenos, crunchy onions and good ole ketchup and mustard into every bite.

Course Main

Cuisine American

Keyword hot dogs

Cook Time 10

Total Time 10

Author Based on a hot dog from Duke’s Gourmet Hot Dogs

Ingredients

Hot dogs grilled or cooked however you prefer
Hot dog buns
sweet pickle relish
pickled jalapenos diced
red onion diced
Ketchup
prepared yellow mustard

Instructions

Top cooked dogs in buns with the relish, jalapenos, red onion, ketchup and mustard and devour!

Notes

There are no rules here. Use as little or as much of each topping as you want.

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce