I’m putting together a group of recipes for grilling out at the hangar. Please submit your favorites. I’ve gathered three other recipes from our www.Beechtalk.com counterparts.
Here they are and please add your recipe to the group.
“I like to throw boneless Chicken breast in a big Zip lock bag with honey, lemon and Sriracha (Heavy pour on all). Gets a great color and texture.”
- Crunchy peanut butter
- Freshly cooked bacon chopped into small pieces
- Chopped Jalapeños
- Pepper Jack Cheese (cut into very small cubes)
- Ground Beef
Each hamburger patty will consist of two, thin hamburger patties. Mix crunchy peanut butter, bacon pieces, chopped jalapeños, and cubed pepper jack cheese in a bowl. Scoop out a golf-ball sized portion of the “batter” and place it on one of the thin hamburger patties. Take the other patty and lay it over the other patty and the “batter.” Lightly pinch the two patties together to seal the mixture inside the burger. You may want to press the patty flatter before grilling.
Note - Mix proportions to whatever you want."
I smoke these hamburgers on a SmokinTex smoker with apple wood. You could easily do this as well on a grill.
Season meat with Montreal Steak seasoning, smoke/grill until done
Add Monterey Jack cheese
Top with buttered mushrooms
Add BBQ sauce and crispy bacon
Finish on grilled buttered bun*
*If eating low carb, it’s really good without the bun