Burger Grilling Tips and Roasted Green Chile Cheeseburger

It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.

Get outside and share some good food and stories from the grill…

 

Burger Grilling Tips:

80/20 Blend: The beef you choose is important. It has to have the correct blend of fat to lean for great flavor but also to help keep the burger together. 80% lean to 20% fat is a perfect burger blend. In any situation when you’re not sure of a meat choice ask your butcher. They’re there to help and can point you in the right direction.

Chill and Season: After you get your beef and make it into patties- chill the burgers. Chilling will help them stay together on the grill. You should also season right before you put the burgers on the grill, this will prevent them from drying out and give you better flavor. Also don’t store the meat in tinfoil because it can discolor meat- use wax paper instead.

Start the Fire: NEVER, EVER, use lighter fluid. It’s bad for you. It makes your food taste bad. It’ll even make me sick, so I won’t be able to come over and eat with you! Use a chimney, a torch, newspaper or another method to get the fire going naturally. You can also check out our fire starting video here for more tips: https://www.youtube.com/watch?v=MlQ79DCBc7A

Don’t Mash the Burger: As it’s grilling, you’ll have the urge to mash the burger to move the cooking along. This will just release the juices and you’re left with a dry burger. You’ll notice a liquid releasing as it cooks which will start red and then run clear. When it’s clear, it’s pretty close to being done. You can take the very tip of your spatula and lightly press the middle of the burger to see what the liquid looks like.

Cook to Medium-Medium/Well: Y’all know that I like my steaks cooked no more than medium-rare for the most flavor and juiciness. However, because hamburger is a processed meat and handled more I recommend cooking hamburger medium to medium-well for safety.

 

Check out our video for all our tips...

Print Recipe
Roasted Green Chile Cheese Burger
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Instructions
  1. Form the hamburger into 4 patties and season both sides with salt and pepper or Red River Ranch Original Seasoning. Cover and refrigerate for about 1 hour. This helps the burgers stay together better when grilling.
  2. Remove the patties from the refrigerator to warm just slightly before grilling.
  3. Meanwhile, in a saucepan, heat the milk and flour over medium-low heat, stirring constantly until it thickens just slightly, about 3-4 minutes.
  4. Reduce the heat to low and stir in the cheddar cheese until smooth. Stir in the spices until combined. Keep warm until ready to serve.
  5. Place the burgers on a medium-high heat greased grill. Grill about 6 to 8 minutes per side or until there is no pink in the middle. Unlike a steak, hamburger meat should be cooked medium-well to well done because it is a processed meat. Let it rest a few minutes before serving.
  6. Place the burgers on buns and top with roasted chiles, cheese and any additional toppings.
Recipe Notes

To roast the chiles: With a pair of tongs, hold the chile over direct heat/flame from the grill. Rotate until all sides are blackened. Repeat with the remaining chiles. Place in a bowl of cold water for several minutes. Remove the chiles from the water and peel off the blackened skin and discard. Cut the chile along one side to open up. Remove the seeds and inner membrane.

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How to Convert Recipes for Dutch Oven Cooking

You know what question I get all the time? “What is your favorite Dutch oven recipe?” Or “What is your favorite Dutch oven cookbook?”

My answer is always- nearly any recipe or cookbook can be used for Dutch oven cooking! While it may seem a little intimidating at first, all you need are a few quick tricks and tips and you can easily convert nearly any traditional conventional oven recipe into a Dutch oven recipe.

The biggest factors are dish size, temperature and time.

Since we cook with real wood coals, we don’t set a specific time or temperature for cooking. We rely mainly on sight and touch. We’ve put together a quick video to show you some of the ways you can easily convert your favorite recipe to the Dutch oven.

And for dish sizing check out the diagram we’ve listed below to know which size oven to use based on your recipe.

Now get out there and get the fire hot!

 

Click for our: dutch oven baking cheat sheet

 

Watch the Video…

 

Grilled Mexican Corn

I have shucked many an ear of corn and eaten many a bushel full in my lifetime. My favorite way to eat it is grilled. Grilling corn gives it such a different taste that really brings out the flavor of the corn in a smokey way. It’s even better when Shan puts her special Mexican spread on it with all the classic fiesta flavors of chile, cumin and lime. Give it a try when you’re needing to impress the neighbors or family. 

Watch the Video…

 

 

Print Recipe
Grilled Mexican Corn
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Instructions
  1. Turn the grill on high and let warm. Rub the corn with olive oil and then sprinkle with the Mesquite Seasoning (available at kentrollins.com or salt and pepper).
  2. Place the corn on a clean and greased grill. Shut the lid and let cook, rotating occasionally until the corn is lightly charred and soft.
  3. Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
  4. Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
  5. Sprinkle with additional Parmesan cheese and serve immediately.
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What is a Cowboy? (National Day of the Cowboy)

We put this video together in honor of the National Day of the Cowboy is the last Saturday in July each year. I’m honored that Shannon and I get to share this video with ya’ll. It’s a glimpse into a lifestyle that is not forgotten but sometimes overlooked. You may not see him from the interstate but he is still out there doing his job. He’s loving what he does and how he does it. That’s cowboy. Thank you for watching. 

Homemade Cherry Almond Ice Cream

I know I don’t need to tell you summer has its hot breath on us. Well unless maybe you live in the Yukon! Here in Southwest Oklahoma it’s hot and the forecast is for more hot. I told Shannon there were two things I remembered about summer growing up: hot afternoons and cold homemade ice cream. I think everyone in town had an ice cream maker. On Mama’s old crank-style maker, one kid would have to sit on top while another one cranked on it.   Vanilla was the staple blend most of the time, but we decided to change it up a bit and created a concoction that will chill them taste buds with a little creamy almond flavor with chunks of cherry. Now it’s time to get to crankin’ or break out the new fangled electric ice cream maker and let’s share some goodness!

 

 

Print Recipe
Cherry Almond Ice Cream
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Instructions
  1. From your electric or crank ice cream maker, place the canister in the icebox and chill for about 30 minutes.
  2. Meanwhile, in a large mixing bowl beat the eggs well. Whisk in the sugar until thickened and smooth.
  3. Whisk in the cream, vanilla and almond extracts.
  4. Stir in the cherries and then almonds.
  5. Pour the mixture into the chilled canister. Pour in enough milk until it reaches the “Fill Line” of your 1 gallon canister.
  6. Put the canister in the freezer bucket and alternate layers of ice and rock salt between the canister and bucket until it reaches close to the top.
  7. Plug in or crack for about 30 minutes or until motor stops and ice cream is thick. Remove the dasher and seal the canister. Drain the water off of the ice and repack the freezer bucket with more ice and salt. Allow to set for about 1 hour to harden.
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Storage Tips for Cast Iron

Cast iron is tough stuff, but you have to take care of it if it’s going to last and also to maintain it’s flavor and seasoning. Proper storage is an important method in keeping cast iron performing at it’s best. Whether you’re putting your cast iron up for the season or just a few days we’ve got some tips listed below that should help you out.

Tip 1: Clean and Dry

Making sure your cast iron is clean and dry is the first step before storing. Remove any debris, food, etc. Be sure the cast iron is dry and re-seasoned before storing for short or longer periods of time.

Tip 2: Air Wick

Cast iron has to breath during storage. This will prevent the seasoning from becoming rancid. We like to hang skillets on a wall. For Dutch ovens, place a piece of paper towel or newspaper between the oven and lid.

Tip 3: Add a little dry rice

For folks living in more humid climates we recommend sprinkling a little dry rice in the bottom of a Dutch oven on top of using an air wick. The rice will absorb any added moisture during storage.

Tip 4: Charcoal

You can also add a little charcoal to the bottom of a Dutch oven. It will absorb moisture and also absorb any unwanted odors.

Tip 5: Paper Sack

If you don’t have a spot to hang skillets (that bugs, etc. won’t get to) you can wrap them in a paper sack and zip tie it closed. The paper sack will absorb moisture and keep critters out!

 

See these tips in action! Watch the Video…

 

 

 

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How to Get Great Flavor from Your Coffee Pot

Making great coffee is important. And if you haven’t seen it yet, we’ve got our famous Cowboy Coffee recipe HERE.

But getting great flavor from coffee doesn’t just come from the coffee itself, but from your coffee pot. Just like cast iron, a coffee pot needs to be seasoned. Once you have it properly seasoned- and clean it properly- you’ll notice be on your way to having the best coffee in your life!

Cleaning: Never use soap on a coffee pot! Soap will eat away at any of your coffee seasoning and can also flavor it poorly. You’ll just need some good hot water and a good rinsing. Be sure to let your pot to air dry completely before putting it up.

Boiling Coffee: For new coffee pots, pots you’ve recently purchased you’ll need to build up some of that inside coffee seasoning. Fill your coffee pot with water and add the coffee ground. Bring it to a good rolling boil for about 10 minutes. Remove it from the heat and let is set all day. Letting the coffee absorb into the inside of the pot will help build a great flavor.

I recommend using a graniteware or enamel pot. You can use stainless steel, but it may take longer to build a good seasoning.

For more tips on how buying a coffee pot, storing and more check out our Video…

 

Catalina Taco Salad

Sometimes it’s just too hot to build a fire and cook. So, it’s time to step away from the fire for awhile. During the summer Shan and I eat quite a few salads. Mama used to make this dish for us when we were growing up. It’s an easy throw together with a Mexican flare and a sweet tang with the Catalina dressing. So y’all cool off and enjoy!

 

 

Print Recipe
Catalina Taco Salad
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Instructions
  1. Brown the beef in a skillet over medium heat. Drain any excess grease.
  2. Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
  4. Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
  5. Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.
Recipe Notes

This makes a generous amount, so if saving for leftovers add the chips and dressing only to the amount being served immediately to prevent the dish from getting soggy.

 

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Cowboy Baked Beans

You know what I don’t like? When someone says we’re going to have baked beans and they pour a can in a dish and serve it. Now don’t get me wrong- I use canned goods and canned goods can be good, but you have to give them a little more love.

This recipe is my go-to for any gathering. They’ve got just a little bite and a sweet BBQ flavor. Good beans come from knowing how to blend flavors and this one is spot on and cowboy approved! 

 

Watch the Video….

Print Recipe
Cowboy Baked Beans
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Instructions
  1. Cut the bacon into 1-inch pieces. Add to a skillet and cook over medium-high heat until about ¾ done. Set aside.
  2. Using a colander, drain the juices from the beans. Add to a 12-inch Dutch oven.
  3. Stir in the chipotle peppers, to taste. Stir in the onion, mustard and brown sugar and BBQ. Adjust taste, if needed.
  4. Cook over coals until the mixture reaches a boil, let simmer a few additional minutes and the mixture thickens just slightly. Serve warm with a slotted spoon.
Recipe Notes

If cooking in the house use an 11x13-inch casserole dish. Cook at 350 degrees F. for about 30 – 40 minutes.

For a less intense heat, lessen the amount of chipotle peppers and adobo sauce.

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Seared Ahi Tuna with Blackberry Jalapeno Sauce

I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.

From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!

Watch the Video…

 

Print Recipe
Seared Ahi Tuna with Blackberry Jalapeno Sauce
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 3 tablespoons blackberry jam
  • 1 tablespoons minced pickled jalapeno
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lime juice
  • 2 tablespoons butter
  • 2 4 oz ahi tuna steaks thawed if frozen
  • coarse black pepper
  • sea salt
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 3 tablespoons blackberry jam
  • 1 tablespoons minced pickled jalapeno
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lime juice
  • 2 tablespoons butter
  • 2 4 oz ahi tuna steaks thawed if frozen
  • coarse black pepper
  • sea salt
Instructions
  1. Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
  2. Heat a cast iron skillet over high heat for about 2 minutes.
  3. Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
  4. Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
  5. Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
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