Recipe of the Week: Spicy BBQ Ranch Burgers


  • 1 pound ground beef
  • 1 packet Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
  • 4 slices cheddar cheese
  • 1 sliced tomato
  • lettuce
  • 8 slices bacon, cooked
  • 4 hamburger buns, lightly toasted
  • 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce


  1. Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
  2. While the grill heats, gently mix ground beef and spicy ranch seasoning mix in a large mixing bowl. Form beef mixture into four 1/4-pound burger patties.
  3. Grill the burgers for approximately 4 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. During the last minute of cooking, baste both sides of the burgers with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and top each burger with a slice of cheese.
  4. To assemble the burgers, place lettuce and tomato slices on the bottom bun, top with a burger patty bacon. Brush additional BBQ sauce on the inside of the top bun then place on the burger.

Recipe of the Week: White Cheddar BBQ Chicken


  • 2 cups White Cheddar Cheez-its
  • 4 large boneless skinless chicken breasts
  • 2 cups bbq sauce, divided


  1. Preheat oven to 350F
  2. Place cheez-its in a large ziplock back and seal. Crush using your hands until finely crushed. Pour into a shallow bowl and set aside.
  3. Spray a casserole dish with nonstick spray. Pour one cup BBQ sauce into the bottom of the casserole dish** (see note below)
  4. Pour the remaining 1 cup bbq sauce into a separate shallow dish.
  5. Start by dipping each chicken breast into the bbq sauce, patting down both sides to make sure its completely covered. Dip the bbq chicken into the bowl with cheez-its and completely cover both sides. Use your fingers to pat down the crackers into each piece of chicken. Place each covered chicken breast into the casserole dish.
  6. Bake, covered with foil, for 30 minutes, and then remove cover and continue cooking for another 15 minutes. Be sure to check the chicken for doneness before removing from the oven. When white throughout, it’s done!

Recipe of the Week: BBQ Meatloaf Burger


  • 1 ½ lbs. organic ground beef
  • 3 ounce french roll, processed into breadcrumbs in food processor (or roughly 2 cups loosely packed)
  • 1 egg, whisked
  • 2 cloves garlic, pressed through garlic press
  • ½ small onion, finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, flat-leaf parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup BBQ sauce
  • Brioche burger buns, toasted
  • Mayo
  • 8-12 strips crispy bacon
  • Crispy-fried Shallots


  1. Preheat the oven to 350°, and line a baking sheet with parchment or foil.
  2. Place the ground beef into a large bowl; add in the remainder of the ingredients up to and including the black pepper, and gently mix together with your hands just until well combined.
  3. Place the meat mixture onto the prepared baking sheet and hand-form into a meatloaf shape; brush about ¼ (heaping) cup of the BBQ sauce all over the meatloaf, then sprinkle on a little black pepper, and bake for about 45-50 minutes, or until cooked through; allow the meatloaf to rest for about 10 minutes.
  4. Slather on about ½ cup more of the BBQ sauce, then slice the meatloaf into medium-thick slices.
  5. Assemble the burgers by spreading a little mayo (if desired) onto both top and bottom bun; add a couple of slices of meatloaf (you can add a little more BBQ sauce, if desired), followed by a couple of strips of bacon and a sprinkle of some of the Crispy-fried Shallots; cover with top bun, and serve.

Grilling Hacks For a Better BBQ

It’s the season of charred meat. For too long you’ve been cooped up cooking in a kitchen; it’s time to get out. That means it’s time to dust off the grill. But before you go throw some patties on, consider trying one or more of these grilling hacks. Each will help elevate your BBQ game this summer.

Use Your Thumb to Check How Your Steak’s Cooked

This is an old trick, and for those who aren’t steak savvy, it’s great. If you don’t have a meat thermometer nearby, and can’t tell if a cut is rare, medium, or well-done, just use your hand. If you touch the large base of your thumb while your hand is relaxed, that should feel the same as a raw steak. If you put your thumb and index finger together, it should feel like a rare steak; thumb to middle finger should feel medium rare; thumb to ring finger should be medium; and thumb to pinky should feel well-done. Link

Clean Your Grill with Aluminum Foil

Everyone knows the time to clean the grill is when the grates are still warm. What do you do if you don’t have a grill brush around, however? Try using aluminum foil. Make a ball out of it, grab it with a pair of tongs, and start cleaning.

Turn Your Grill Into a Smoker

No smoker? No problem. Start by soaking your wood chips and placing a pan of water in your grill. For indirect heat, you’ll want your flames going on one side, so move the briskets over if you’re using a charcoal grill, or just light one side on a gas grill. If you’re using charcoal, you can dump the chips right on top; if you’re using gas, either put the chips in a pan or wrap them in foil and poke holes. All of a sudden, you’ve got a smoker.

Check Your Propane Level with Hot Water

Nothing kills a party like running out of gas for the grill. Luckily, even if you don’t have a scale, you can get a good idea of how much propane’s left with this trick. Simply pour some hot water down the side of your tank. Where there’s propane, it will feel cold; where it’s empty, it will feel warm.

Cook Fish on Lemons to Keep It from Sticking to the Grill

Anyone who’s thrown some salmon on the grill knows it can leave half of itself behind when you pull it off. No amount of oil seems to truly help. Instead, make a bed of lemons and toss the fish on top. Not only will it take on some of that bright lemon flavor, but you’ll get to enjoy all the fish you intended to eat.

Cook Juicier Burgers with Ice

You may already put a dimple in your burger to keep it from rising while it cooks. Go one step further by placing some ice chips in that indentation. Better than ice, try pat of butter. The ice or butter will keep your patty from drying out while you cook it.

Brine Fish to Keep It from Falling Apart

Fish is a challenge on the grill. Bryan Voltaggio, of Top Chef fame, can help with a little trick. He does a clever quick brine to keep your meal from falling apart. Just mix 1 tablespoon of salt with 4 cups of water, and let the fish sit in the mixture for 10 minutes. When you’re done, pat it dry, and toss it on the grill.

Grill Food Before Anyone Arrives

At some point in a BBQ, guests begin to hover around the grill, salivating, with beers in hand. This is when the pressure mounts, and you rush to get all the burgers or steaks done. Why not just start earlier? Grill meats up to four hours before you want to serve them to just under where you want them. So if guests all want their burgers medium, take the patties off the grill at medium rare, let them sit at room temperature, and toss them on to finish them off when everyone is ready to eat.

Recipe of the Week: BBQ Pulled Pork Egg Rolls


  • 2 teaspoons avocado oil (or canola)
  • 3 cups pulled pork
  • 1/2 cup diced red onion
  • 1 jalapeño, diced (seeds removed if you want it less spicy)
  • 1/2 cup BBQ sauce
  • 10 – 12 egg roll wrappers
  • 1 egg, beaten
  • oil for frying


  1. Heat avocado oil in a skillet over medium heat. Add in pulled pork, red onion and jalapeño. Cook just until pork is warmed through and red onion and jalapeño have softened, about 5 minutes. Stir in BBQ sauce.
  2. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  3. Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don’t crowd the pan, until golden brown, about 3 minutes.
  4. Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried.
  5. Serve with extra BBQ sauce for dipping.

Recipe of the Week: Fall Apart Pork Ribs with Chipotle BBQ Sauce


  • 1½ tbsp sweet paprika
  • 1 tbsp salt
  • 1½ tbsp garlic powder
  • ½ tbsp black pepper
  • 1 tbsp onion powder
  • ½ tbsp cayenne pepper
  • ½ tbsp dried thyme
  • ½ tbsp dried oregano
  • 5 lb / 2.5 kg American style pork ribs, cut into individual ribs (to fit into one baking dish)
  • 1 bottle dark beer (About 12 oz / 375 ml. Stout, porter or a dark ale)
Chipotle BBQ Sauce (“Sauce”)
  • 14oz / 400g can crushed tomato
  • 3.5 oz / 100g can Chipotle in Adobo Sauce, chipotle and sauce (1/2 a standard can) (Note 1)
  • 1 large onion (brown, white or yellow), diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 tbsp brown sugar
  • ¼ cup white wine vinegar (or 2 tbsp normal white vinegar + 1 tsp sugar)
  • ⅓ cup Worcestershire sauce
  • 2 tbsp Tabasco sauce, or other hot sauce. Adjust to taste.
  • ½ tbsp salt
  • Black pepper
To Serve
  • Fresh coriander/cilantro leaves
  • Lime wedges


  1. Combine the Rub ingredients in a bowl.
  2. Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
  3. Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
  4. Preheat oven to 160C/325F.
  5. Pour beer into the baking dish and cover with a lid (use foil if you don’t have a lid). Place in the oven and cook for 1 hour.
  6. Meanwhile, make the Sauce.
  7. Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
  8. Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and “jam-like”. If the pan starts looking dry, add a splash of water.
  9. To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
  10. Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.
  1. Blend or process the canned tomato in a food processor, Chipotle in Adobo Sauce, onion and garlic.
  2. Stir through remaining ingredients. Set aside until required.

Recipe of the Week: BBQ Sloppy Joe Muffins


  • 1 (7.5 oz) can biscuits (10 count)
  • 1 pound lean ground beef
  • ¾ cup chopped onion (1 small onion)
  • 1 tsp minced garlic
  • 1 tsp seasoned salt (or salt and pepper to taste)
  • 1 cup BBQ sauce
  • 1½ cups grated cheddar cheese


  1. Preheat oven to 350°
  2. Spray muffin tin with cooking spray. Roll out each biscuit until it’s approx 5″ in diameter. Line each muffin tin with flattened biscuit.
  3. In large skillet cook ground beef, onion and garlic until meat is cooked through and onions are soft. Drain excess fat if necessary.
  4. Mix in BBQ sauce and heat until warm.
  5. fill each biscuit with a few tablespoons of meat mixture, filling each cup top the top.
  6. Sprinkle each filled muffin with cheese.
  7. Bake for 10-15 minutes until edges of biscuit are golden and cheese is melted.
  8. Serve warm.

Recipe of the Week: White BBQ Bacon Burger with Crispy Onion Strings



  • 2 lbs ground beef
  • 1 tsp worcestershire sauce
  • 2 tsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder


  • 1 cup mayo
  • 1 tbsp apple cider vinegar
  • ½ tsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp brown sugar


  • Onion Strings – recipe found at The Pioneer Woman Cooks
  • 8+ slices of bacon – cooked
  • 6+ onion rolls
  • Lettuce, tomatoes, cheese and avocados if so desired


  1. Make a batch of crispy onion strings.
  2. Set aside until ready.
  3. In a small bowl, combine all the ingredients for the White BBQ Mayo and set aside in the fridge until you are ready to use.
  4. In a medium bowl, combine all ingredients for the patties.
  5. Divide the mixture into 6 equal parts and form into hamburger patties.
  6. Place patties on the grill and cooke 5-8 minutes each side until cooked to desired doneness.
  7. Assemble the burgers on an onion roll with a patty, white BBQ sauce, bacon, onion strings, and cheese, lettuce, tomato and avocado if desired.

Recipe of the Week: Grilled Pork Belly with a Sweet and Tangy Vinegar BBQ Sauce


  • 1 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 2 1/2 tablespoons ketchup
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon racked black pepper, optional
  • 1 (2 1/2 lb.) slab pork belly with the skin on
  • 4 yellow onions, roughly quartered and chopped
  • 2 (12 fl. oz.) bottles beer of choice, divided (can use broth as non-alcoholic option)

dry rub:

  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper


1. Preheat grill to 450˚F.
2. For vinegar bbq sauce: Place all ingredients into a mixing bowl and whisk together until smooth and completely blended. Set aside until ready to use.
3. Place pork belly on a clean cutting board, skin-side up and score the skin. Pat dry with a paper towel and flip over so the meat-side is up.
4. Place all dry rub ingredients into a small bowl and whisk together. Pour rub over meat-side of belly only and rub over entire surface.
5. Place onions and one bottle of beer into a roasting dish, in an even layer, and top with pork (meat/rub side down).
6. Place roasting dish into the hot grill and cover. Cook for about 45 minutes.
7. Lower heat to 250˚F and continue to cook for about 1 hour. Remove lid and add remaining beer. Cover and cook for an additional 2 hours.
8. At this point the fat should have rendered and the skin should be extra crispy.
9. Carefully remove the pork belly from the baking dish and transfer onto a cutting board. Allow the slab to rest for about 10 minutes.
10. Chop into pieces and serve atop sliced white bread with a generous drizzle of the vinegar bbq sauce

Recipe of the Week: Double Cheddar Stuffed BBQ Turkey Burgers


For the onions:

  • 1 large red onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

For the turkey burgers:

  • 1 pound lean ground turkey
  • 1/2 cup baby spinach leaves, finely chopped
  • 1 tablespoon Kraft Brand BBQ sauce plus more for drizzling
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 slices Kraft American Cheese, each slice cut into 4 (like a square)
  • 4 slices Kraft VELVEETA cheese slices, each slice cut into 4 (like a square)
  • 4 hamburger buns


For the onions:

  1. Place 2 tablespoons of oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 20 minutes, or until softened and slightly caramelized. Add salt and sugar and cook for another 10 minutes. Remove pan from heat and set aside.

For the burgers:

  1. Place ground turkey meat, chopped spinach, bbq sauce, salt and pepper in a large bowl. Mix (using your hands or a large, strong spatula) until well combined. Divide meat into 4 even balls, then remove a small golf ball sized chunk from each patty. Roll the larger balls of meat into even patties, then press 4 squares of the american cheese on top of 4 squares of the VELVEETA cheese. Press the cheese stack into the center of the large patty, then top the cheese with the golf ball sized meat ball, pressing it down and sealing the cheese in.
  2. Heat a large skillet or grill over medium-high flame. Add oil or butter to the skillet, if using, then add the patties. Cook for about 5 minutes per side for a medium cooked burger.
  3. Place burger on bun, and top with onions and bbq sauce. Serve at once.