Sunday, December 16, 2012

Scotty B's Cowboy Sliders and BBQ Beer Sausage

OK, I'm a Dallas Cowboys fan and I'm easily inspired by a big Cowboy's game.  I do my own tailgating just about every weekend during football season and I hope that my Cowboy Slider Burgers inspire you to create something special during your favorite teams game.  I'll round out this special tailgate party with some of my Famous Bar-B-Q Beer sausage with Asian Honey Pesto potatoes.

There's tons of seasonings on display here and it takes a little prep work but it's not too bad.  I mentioned before in other posts that we used to own a concession business and while creating our food menu we came up with a rub seasoning that we used for our steaks.  Since then this rub has turned into an all-purpose seasoning.  I used it in the Slider's below.

Scotty B's Sliders - Not So Mini, Mini Burgers

Scotty B's Seasoning and Rub:

1/4 Cup Chili Powder
2 Tbl Spn Paprika
2 Tbl Spn Garlic Powder
1 Tsp Black Pepper
2 Tsp Salt
1 Tsp Oregano
1 Tsp Cayenne Pepper
1 Tsp Thyme
Mix all ingredients together.
1 LB 80/20 Ground Meat
1 LB Ground Pork
1 Tbl Spn Worcestershire Sauce
1 Tbl Spn Liquid Smoke 
Mix well with your fingers
Incorporate Scotty B's Seasoning and Rub with the Slider burger meat mixture above.  Leave a small amount aside to top the burgers with.
Loosely form into medium size patty's.  Just coax them into shape.  Don't smash them.  Roll them and use your thumbs to create a roundish shape.  Lay them out on a large plate and sprinkle the tops with the left over Scotty B's Seasoning and Rub.
Prepare the grill for direct and indirect heating.
On the prepared grill on the hot side, place the burgers and cook on each side for about 2 minutes each.  This will give them time to solidify and get the outside a little cooked.  Then move them to the non heated - Indirect heat - side and close the lid.  Check every 7 minutes or so and let them slow cook and if your using charcoal this will allow them to get some good smoke.  Remove the burgers once they are cooked to your liking.  Medium-Well should leave them with the perfect amount of juiciness.
I used Wheat Dinner Rolls for the buns.  Very nice!
BBQ Beer Sausage:
Bottle or can of your favorite beer
1/2 Bottle of your favorite BBQ Sauce
Small Onion quartered
1/2 Cup Water
1 Tbl Spn Garlic Powder
8 Link Sausages - Poke them with a fork
Pour the beer, BBQ sauce, water and onion in a medium pot.  Stir very thoroughly.  If you don't it will be clumpy.  When you think you have stirred it enough, stir some more. Add the onion and sausage.
Bring to a boil and lower heat and let simmer for one hour.
Remove from the sauce and place on direct heat of grill.  Grill until slightly charred.  Then remove from the direct heat side.  They are done at this point however you can continue to let it cook on the non-direct side.
Honey Pesto Potatoes:
1/4 Cup soy sauce
2 tbl spn pesto in a jar (or you can make your own)
1 tsp salt
1 tsp spn Chili Garlic Sauce
1/2 tsp Red Pepper Flakes
1 Tbl Spn Honey
Mix all ingredients in a sauce pan.  Still and bring to a boil over medium high heat.  Stirring continuously.  Remove from heat and let cool.
Cut potatoes (golden or red) into small cubes about 1 inch.
Blanch them by bringing them to a boil in a medium pot of water.  Boil for about 7 minutes and remove from heat and drain.  Let them cool for about 30 minutes.
Put the potatoes in an oven proof skillet or dish.  Drizzle the honey pesto sauce over the potatoes and toss and make sure all of them are covered.  Cook on 350 for 15 minutes or until potatoes are completely cooked.