The Best Pulled Pork Sliders

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Okay, I like to cook with wood and charcoal, but I get a lot of emails asking how to modify my recipes to a gas grill (yes, I own gas grills) and even for the oven.

Some recipes just can’t be adapted, others can with decent results, and some…well, as much as this is going to tick-off the die-hards…some you can hardly tell the difference! Here’s one of my favorites.

Oh, and if you want to recreate a true “Southern pulled pork sandwich”, and really take ’em to the next level… be sure to add a couple of tablespoons of our Simple Tangy Slaw on top of the meat and sauce. Yeah, baby!

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Pulled Pork BBQ

(In the  gas grill, oven, or smoker) 1 Pork shoulder (6-8lb) Burnin’ Love Rub (see below) Basic BBQ Sauce (see below)

Rub the shoulder with spices. Set it aside for a few minutes and rub again over any wet spots. Keep doing this until there are no wet spots, the heavier the rub, the better. This makes the “bark” of the shoulder. Wrap the whole thing in plastic wrap and fridge 12-24 hours.

Take shoulder out of fridge and let sit 60 minutes to bring the temp up.

 

For the gas grill:

You want indirect heat for cooking, you can easily do this on a conventional gas grill. Just keep the meat as far from the heat source as possible, or it will burn during the long cooking time. You want to cook this at 250 degrees Fahrenheit; you can go as high as 275, but no higher. You don’t want to go lower than 250, as you will start to dry out the meat before it is cooked.

Put the shoulder on the “cool side” of the grill, and  place a disposable pan with a couple of cups of apple juice underneath it to add moisture and catch the drippings. A spray bottle with 50/50 apple juice and cider vinegar is nice for basting, as well.

A lot of folks like to use apple chips, soaked, for smoking. You can add 1/2 cup to a disposable tin pan over the “hot” side of your gill, every 30 minutes for the first 3 hours.

Personally, I prefer to use a small, nearly indestructible smoke box, called the “A-Maze-N Smoker”. It’s a metal-mesh maze that holds your favorite flavor of smoking pellets, and burns slowly enough to allow a three-hour smoke without constantly having to lift the cover and let all of that precious heat out. It’s cheap, and I’ve used my dozens of times with no visible wear or tear.

Here’s a quick video I did on using this unit with my La Caja China, but the principle would be the same in anything from a gas grill to a Weber Kettle.

A-Maze-N Smoker Review

If you don’t trust your on-board thermometer, get a cheap instant read (or better, a digital probe) and stick the probe all the way through a halved potato. Set the potato cut-side down on the grill. This keeps your thermometer off the grates.

After three to four hours, remove the shoulder from your grill, and roast (uncovered) in a pre-heated oven at 225d for 10-12 hours. The pork is done when it reaches an internal temperature of 200 degrees. If you don’t have an instant read thermometer (you should really get one) the meat is done when it pulls apart easily with a fork.

Pork Shoulders

In The Oven

Follow the same prep directions as above. Pre-heat the oven to 225F, and roast the shoulder, fat-cap up, uncovered, for 14 hours (yes, I said fourteen. I usually roast mine overnight.)

Follow the “Finishing” steps, below.

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On the Traeger

Once the shoulder(s) are prepped, start Traeger on “Smoke” with the lid open until it’s cruisin’ (4 to 5 minutes). Set temp at 225F and preheat, lid closed, for about 15 minutes.

Place shoulders on the grill, fat-cap up, and smoke for 3 hours, spraying with a mix of apple juice and cider vinegar (50/50) every hour after the three hours.

Put shoulders in a large disposable aluminum foil pan and up the temp to 250F.

Roast shoulder for 8 more hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching a bone, registers 190 degrees F.

If the skin starts to get too dark, cover it loosely with foil.

Finishing

Remove the pan from the heat, tent shoulder(s) loosely in foil, and let rest for 30 minutes. Pour the juices from the bottom of the pan into a fat separator. Mix broth (fat removed) with some salt and cider vinegar, to taste, and pour back over the meat after shredding. Allow to rest an additional 10 minutes to soak up the juices.

Serve either as sliders, or with a sauce on the side (see below) and some white bread slices to use as edible napkins!

Pork shoulder in smokePulled Pork Tips:

For “oven only”…before applying the dry rub, brush the entire shoulder generously with Stubbs (brand name) Mesquite Liquid Smoke, allow the surface to dry, and repeat. The apply the dry rub (while still damp.) Note: this is the ONLY liquid smoke that I’ll allow in my kitchen. For the smoker, I like a wood chip/chunk blend of 75% oak,

 

Perk’s “Burnin’ Love” Rub

(Shh…it’s a secret!)

¼ C fine sea salt
¼ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
4 Tbs Italian seasonings (spicy, if you can find them)
2 Tbs smoked paprika
2 Tbs coarse black pepper
2 Tbs hickory salt
1 teaspoon cayenne powder (opt)

Northern Carolina Vinegar Sauce

Personally, I think this very old, very traditional recipe is the best and only sauce for pulled pork.

  • 2 cups apple cider vinegar
  • 2 Tbs. smoked paprika
  • 2 Tbs white sugar
  • 4 tsp, fine sea salt
  • 2 tsp. coarse ground black pepper
  • 1 to 2 tsp. red pepper flakes

Combine all, simmer and cool. The longer it sits, the better it is!

But if you MUST have your thick, sweet, ketchup-based sauce…here’s a great one…

Basic BBQ Sauce (my cheater version)

1 cup Sweet Baby Rays Brown Sugar BBQ sauce
½ cup honey
1/2 stick sweet cream butter
Red pepper flakes to taste (opt)

Combine all, simmer and allow to cool.

NOTE: This makes a fantastic sauce for grilled chicken but replacing the honey with an equal amount of Thai sweet chili sauce!


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The Secret to Crispy Turkey Skin

Perfect Turkey Skin
Who says you can’t teach an old dog new tricks?

I picked up this trick a few weeks ago from a fellow chef’s blog (I wish I could remember, but whoever you are, thank you!) and tried it for the first time with this year’s Thanksgiving turkey…it’s magic!

First of all, I ALWAYS brine my turkey, which, while making for moist, succulent meat, can cause problems with getting the skin, saturated by the brine, to crisp and brown evenly. And, let’s face it…crispy is skin is the whole reason for roasting a turkey in the first place!

Here’s the trick to perfect, crispy skin on a brined turkey…

Brine your bird for 24 hours (this is the brine I use).

Then, remove the bird from the brine, pat it dry (inside and out), and place it breast-side-up in a baking dish in the bottom of your fridge, UNCOVERED, for another 24 hours.

Remove from the fridge 2 hours before roasting, and let it rest on the counter.

Then, of course, roast it uncovered.

The skin on this turkey was amazing, by far the best results I’ve ever gotten.

If you’re a skin-junkie (that didn’t sound right…) like me, you gotta try this!

Happy Thanksgiving to you and yours!

~Chef Perry
chefperryperkins.com

Looking for more great holiday recipes? Check out the new guidebook:

“Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

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Chef Perry’s Shrimp-a-Cado Salad

shrimpacado

This is my take on the famous Crab-a-Cado Salad recipe from Houlihan’s Old Place in Atlanta, Georgia (my birthplace, sorta.)

I found the original recipe in my father’s copy of A Chef’s Companion, and substituted the prawns for crab (it was cheaper, and I love prawns!) Dad used to make the original recipe when he’d ticked Mom off, and was tryin’ to make good.

So, we had it… a LOT. 😉

Chef Perry’s Shrimp-a-Cado Salad

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tbs ketchup
  • 1 tsp lemon juice
  • ¼ cup minced celery
  • 1 hard-cooked egg, minced
  • 1 Tbs minced parsley
  • 1 head leaf lettuce (or 4 cups of salad mix)
  • 2 chilled rip avocados, halved, seeded, and peeled
  • 1 lb cooked prawns, peeled and de-veined
  • 16 chilled cherry tomatoes, peeled
  • 4 chilled artichoke hearts, drained and halved
  • 4 chilled hard-cooked eggs
  • 16 chilled, whole, pitted black olives, small

Steam shrimp until just pink, immerse in ice water to stop cooking, and cool. Drain.

Cooking perfect shrimp the easy way

In mixing bowl, blend together mayonnaise, sour cream, ketchup, and lemon juice. Stir in celery, minced eggs, and parsley. Chill.

Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a few prawns for garnish; divide remaining between the four avocado halves. Spoon a fourth of the dressing over each avocado. Place one piece of reserved shrimp on top. Sprinkle each salad lightly with paprika.

Place tomatoes on each end of the avocado. Cut each artichoke heart in half lengthwise, starting at the stem end, and place on each side of the filled avocado. Cut each hard-cooked egg in quarter wedges and place on each corner of the salad platter.

Place one whole black olive alongside each quarter of egg.

Serves 4


Looking for more great holiday recipes? Check out the new guidebook,

“Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

 

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Holiday Cooking: A Home Chef’s Guide

Holiday Cooking Home Chef GuideOkay, my friends… “Holiday Cooking: A Home Chef’s Guide” will launch on Monday, November 19th!

Everything from the perfect 90 minute roast turkey, to my peach-ginger smoked ham, to a very special Christmas Eve Cioppino.

Dozens of traditional and non-traditional holiday favorites, appetizers, side dishes, and delicious desserts, along with my best tips for a stress-free holiday feast!

UPDATE: Now available on Amazon!

Thanks!

~Chef Perry
chefperryperkins.com

PS: He’s a peek inside at one of my favorite recipes…

Candied Bacon Brie

Candied Bacon Brie

  • 1 – 8 oz. brie round               ½ pound thin bacon, diced
  • ¼ cup light brown sugar     1 Tbsp. rice vinegar
  • 1 Tbsp. real maple syrup     pinch of black pepper

Preheat oven to 350F.

In a large skillet, cook the diced bacon 10-15 minutes until just barely crisp.

Drain grease and add the bacon back to the skillet.

Stir in the brown sugar, vinegar, maple syrup, and black pepper. Simmer for 2-3 minutes until bubbly.

Line a baking dish with foil, then spray lightly with cooking spray.

Add the unwrapped brie to baking dish, and top with candied bacon mixture.

Bake brie for 10-15 minutes, then let it rest 10 minutes before serving.

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From the Holiday Guide: Roasted Maple Bacon Carrots

Roasted Maple Bacon Carrots

Maple Bacon Roasted Carrots
Original recipe from “Bacon: A Home Chef’s Guide”

Here’s a quick and easy recipe from the upcoming, “Holiday Cooking: A Home Chef’s Guide.”

Crispy, smoky, salty bacon-wrapped roasted carrots glazed in sweet maple syrup. The perfect side dish for any holiday meal!

The Recipe

  • 2 pounds carrots, trimmed & peeled
  • 1 lb. apple-wood smoked bacon
  • ¼ cup pure maple syrup

Wrap the carrots in the bacon.

Arrange on a wire rack on a foil wrapped baking sheet and roast in a preheated 400F. oven.

Cook until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through.

Home Chef Note: If you’re feeding a crowd, you can save yourself some time and make this recipe casserole-style. Chop and fry your bacon, oil a baking dish with the bacon fat, toss bacon with peeled baby carrots and maple syrup, and add to baking dish. Roast at 350F for 20 minutes!


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Holiday Cooking: A Home Chef's Guide

 

 

 

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Asiago Sourdough Bread

cheese bread 1

Asiago Sourdough bread

For the Bread:

  • 2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 1 tsp salt
  • 2 1/2 c sour dough starter (room temp)
  • 2 1/2 c all purpose flour
  • 1 1/2 c shredded Asiago cheese (divided for each loaf)
  • 2 Tbsp yellow corn meal

For the Topping:

  • 1/4 cup butter, soft
  • 1/2 cup Asiago, shredded
  • 2 tsp. roasted garlic

Mix topping ingredients and set aside at room temp.

Combine sugar, salt, & shortening in a large mixing bowl.

Add Sour dough starter, and stir until sugar dissolves.

Gradually add flour, stirring until dough leaves sides of bowl.

Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.

Place dough in a greased bowl. Turning to grease top. Cover and let rise in warm place 85 degrees F. free from drafts, at least 1 hour or until doubled in size. Dough will be sticky.

Punch down dough & allow to rest for 5 minutes.

Turn dough out onto a floured surface: Divide dough in half.  Butter a loaf pan, sprinkle with corn meal. Set aside till needed.

Roll each half into a rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion.

Place dough seam side down in loaf pans; turn edges under.

Cover with plastic wrap that has been sprayed with non stick cooking spray, and let rise 25 minutes or until doubled in size.

Bake at 400 degrees F. for 20 minutes, remove from oven and spread the tops with butter-cheese mixture. Return to oven and bake another 10 minutes or until loaves sound hallow when tapped. If top gets too brown, tent loosely with foil.

Remove to wire rack to cool before slicing.

Yield 2 loaves.

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Enjoy!

~Chef Perry
chefperryperkins.com

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Beach Camp Chili with Beans

 

Two meat Chili with Beans Recipe

I don’t typically use very many canned foods, in fact I can be kind of an ass on the subject, but there are exceptions to every rule.beef and pork chili recipe

One of those exception is my families annual week-long vacation on the Oregon Coast.

Crabbing, clamming, fishing, beach-combing, sand-castles…there’s WAY too much on the agenda to spend all day in the kitchen! So…we make exceptions, and sometimes we get some very happy surprises.

This is one of them!

Beach Camp Chili

  • 1lb boneless pork steak (or any cheap, meaty cut of pork)
  • 4 strips thick bacon, chopped
  • 2 Tbs chili powder, divided
  • 2 Tbs cumin powder, divided
  • 1 Tbs sea salt
  • 1 Tbs coarse black pepper.
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 Tbs olive oil
  • 1 Tbs bacon fat
  • 1lb ground beef (80/20)
  • 28oz Centro fine diced tomatoes
  • 28oz Bush’s baked beans
  • 28oz red kidney beans, drained

Toppings

  • Shredded Mexi-cheese
  • 1/2 white onion, fine dice
  • Crema (Mexican sour cream)
  • Hot Cornbread

Mix salt, pepper, cumin, and chili powder.

Bring pork steak to room temp, pat dry, and rub generously on both sides with spice mix. Set aside.

Mirepoix: In a heavy-bottom pot or dutch oven, over medium heat:

Sauté the bacon, celery, onions, and carrots in 1 Tbs (each of oil and butter), cook until softened and beginning to caramelize. Remove with a slotted spoon, and set aside.

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Increase heat and sear the pork steak until well browned on both sides. Remove from pot. Reduce heat to medium-low, add mire poix, and pork. Top with tomatoes (with juice), cover and cook, covered, at a very low simmer for 4-6 hours.

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Remove pork, chop coarse, and add back to the pot.

Fry the ground beef with garlic and the remaining spice blend, until cooked through. Do not drain. Add ground beef to pot, along with baked beans, and drained kidney beans. Increase heat and simmer until the liquid has reduced, and the chili starts to thicken.

beef and pork chili with beans

Remove from heat and let rest 1 hour, uncovered.

Stir and serve with toppings and cornbread!

~Chef Perry


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Healthy School Lunches your Kids will Eat!

healthy homemade school lunches

A healthy breakfast & lunch are vital for attention and learning, and help keep kids focused and alert all day. I’ve taught hundreds of kids to plan and cook for themselves, and the vast majority of them, given the opportunity, will choose healthy, nutritious foods if they taste good, are offered in variety, and if they feel like they are allowed to choose for themselves.

Healthy school lunch ideas
Click the image to watch this morning’s segment on the AM Northwest webpage!

Ham and cheese wraps in lunch boxVariety

Kids get bored with the same old, same old…and a variety of foods helps ensure more balanced nutrition.

  • Wraps are sturdier and less messy to eat. Who wants to eat a smooshed sandwich?
  • Quesadillas are quick and easy to make. Ham & Cheese, Pizza, Turkey and cheddar
  • Vary hot and cold lunches. A thermos of their favorite soup or stew is a nice break from cold lunch, especially in winter.
  • A hot sandwich, wrapped in foil, will stay warm in a thermos, all day!
  • Pita Pockets are easy to eat, less messy, and because pita it denser than sandwich bread, you can assemble them the night before, and they won’t get soggy.

Tip: Small rewards for bringing home rinsed dishes and thermos’ are totally worth it!

yumbox-lunchboxLeftovers of favorite dinners make GREAT lunches

  • Slightly under-cook veggies, so they don’t turn to mush when re-heated.
  • If you struggle to get them to eat it at home, don’t bother packing it for lunch.
  • Let you kid’s help make the meal. Kid’s LOVE to bring and brag, and are twice as likely to eat something they helped make.
  • No kid worth their My Little Pony back-pack doesn’t like cold pizza!

Lunchable

Homemade “Lunchables”

Kids love stuff they can assemble!

  • Deli meat: slice it into cracker-size squares, and put it right back in the bag!
  • Cheese slices: Ditto
  • Crackers, whole wheat pita pockets, small flour tortillas
  • Raw veggies (carrots, celery, bell peppers, cucumbers, etc.)
  • Hard-boiled eggs
  • Pickles
  • Trail mix
  • Treat (cookie, pudding, yogurt, etc.)
  • A 011316.f.ff.LostItalianwhole rotisserie chicken can make a week’s worth of protein for one hungry teen-ager or a couple of littles! Chicken legs, chicken with rice (use your rice-cooker), chicken salad wraps, sliced chicken-breast pitas…the list is endless!
  • Check out the bulk food section, it’s not just rice and beans anymore. Buying staple lunch items in bulk can save a ton of money over the same items in pretty bags.
  • Want to add a little more variety, without buying the whole produce section? Check out my post, “Shopping the Salad Bar!” over on our outreach page!

Make a master list of healthy lunch ingredients, and let your kids take turns choosing items from each food group the next time you go shopping. It works, it really does.

Save yourself some time!

Does it really need to be sliced on a perfect bias? Does every sandwich need to be cut into cute shapes and adorned with smiley faces? We’re not Martha Stewart, people, and nobody’s giving out Michelin Stars for the contents of our kid’s lunch bags. 😉

CARROTSTICKSFresh fruits and veggies begin to lose their flavor and texture as soon as they’re cut. My daughter is just as happy gnawing on a 4 inch hunk of cucumber, or popping whole grape tomatoes. Slice you veggies into manageable pieces in advance, and store in a large, sealed container of cold water for the week.

Spend those precious minutes assembling fresh, quality foods that your kids will eat. Flavor will trump fancy every time!

Chef or Cob salads are quick and easy to assemble. Send with a small reuseable container of their favorite dressing, and a baggie of croutons.

What to Skip

Bananas do NOT travel well, and nobody want to eat a brown, mushy banana. Save the bananas for breakfast! Always wrap the stems in foil.

Prepackaged “lunchables”. Sure they’re convenient, but you’re paying double, sometimes triple, for something you can easily assemble (with fresh fruit and veggies!) yourself.

16236AProbably the biggest rip-off in home-packed lunches are juice boxes.

Non-recyclable containers filled with a few swallow of sugar-laden “fruit” juice, and a grossly inflated price…ugh! Invest in a few reusable drink bottles, and fill them with pure, no-sugar-added juices at a fraction of the cost.

This goes for just about any “individual serving size” items (chips, cookies, fruits & veggies, trail-mix, etc.,)

All of these can be purchased in family-size portions, and added to a sandwich baggie for pennies on the dollar.

Assemble

Make it a team effort!

Make a (supervised) lunch “assembly line” in the morning. Kids can pick and choose what they want from a selection of meats, cheeses, fruits and veggies. All YOU need to do is pop a treat in the bag at the end of the line!

Stop over-paying for greasy burgers, spongy pizza, and chemical-laden processed “convenience” foods, and give your kids a leg up on learning with fresh, healthy, money-saving lunches.

They deserve it (and so do you!)

~Chef Perry

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Sausage & Veggie Breakfast Casserole (GF)

Top with roasted mushrooms, then remaining cheese.

Cooked up a couple of breakfast casseroles for a friend this week. They turned out great! My Green Chili Egg puff requires flour, and they needed another one that was gluten-free. So I came up with this one.

It takes some steps the night before, but makes for a quick and easy breakfast the next morning.

Sausage & Veggie Breakfast Casserole

  • 1 lb bratwurst sausage (beer, or sweet Italian sausage)
  • 1 ½  cups diced sweet onion
  • 8 oz fresh sliced mushrooms, roasted
  • 2 cloves garlic, minced
  • 2 cups frozen shredded O’Brien hash browns, cooked crisp
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup diced red/yellow bell pepper
  • 1/2lb grape tomatoes, halved.
  • 1/2 cup chopped green onions (from about 6 onions)
  • 12 eggs
  • 1 3/4 cup whole milk
  • 1 bunch fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 tsp. sea salt
  • 1 tsp. black pepper

For Mikey: You can swap out the bell peppers for 2 small cans of diced green chilies, well drained. 😉

Prep:

Lightly coat a foil-lined cookie sheet with cooking spray. Spread hash-browns in a single layer, sprinkle with some salt and pepper, and bake until crisp.

Cut all veggies.

Remove sausage from casings.

Toss sliced mushrooms with 1 Tbs. of oil, a little salt and pepper, and spread on another lined cookie-sheet. Roast in oven at 350F, until the mushroom are well browned.

Assemble:

In a large non-stick skillet over medium heat, cook sausage, onions, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes.

Throughout cooking, chop to crumble sausage.  Drain the liquid.

Garden Breakfast Casserole Gluten Free

In a 9×13 pan coated with cooking spray, layer potatoes (no need to thaw), sausage mixture, then 1 cup cheese, green peppers, tomatoes, and green onions.

Garden Breakfast Casserole Gluten Free

In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper.

Whisk thoroughly to combine, then add half of the remaining cheese and whisk again.

Garden Breakfast Casserole Gluten Free

Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)

Cook:

In the morning, top with roasted mushrooms, then remaining cheese. preheat the oven to 375°F.

Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set (no jiggle) and edges are lightly golden brown.

Remove from oven and allow to cool for 15 minutes before cutting and serving.

Great with a dollop of Mexican Crema, and some chopped cilantro or Italian Parsley.

Enjoy!

Chef Perry

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Order The Home Chef Book
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We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

 

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Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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