Van's Famous Burgers
lean ground beef
Van Roehling Sizzlin' Oak Steak Seasoning™ (about 2 teaspoons per pound)
Mix together and grill to your liking. Yes, this seasoning is truly all you need for delicious burgers. Top your burger with bacon, sliced cheese and Van Roehling Daddy's German Sauce and enjoy!
sausage, cooked and sliced
Van Roehling Louisiana Critter Seasoning™
**If you like it hotter, try Van Roehling LIKE IT HOT™ instead
Place a slice of pineapple on a slice of sausage. Sprinkle the seasoning of your choice on top of the pineapple and hold together with a toothpick.
Surf N' Turf Skewers
Shrimp, peeled and deveined
chunks of steak (your preference)
Fresh mushrooms, washed
Bell pepper (any colors), cut into 1" pieces
Onion cut into 1" pieces
Van Roehling Sizzlin' Oak Steak Seasoning™
Van Roehling Jalapeno Red Plum Sauce™
Season shrimp, steak and veggies with Sizzlin' Oak Steak Seasoning™! Alternate vegetables, steak and shrimp on skewers. Place on grill and cook 4" from heat. You'll want to cook about 6-8 minutes, per side. After you flip, baste the top with the Jalapeno Red Plum Sauce™. Just before you are ready to take them off the grill, flip them again and baste the other side. Leave them on just long enough for that second coat to caramelize and then you are done! Keep an eye on these because you don't want to overcook them. You can serve them with extra sauce for dipping. You are going to love how these caramelize!
Grilled Sweet Chipotle Drumsticks
Cindy said this is like having buffalo wings but with more meat and more flavor!
Van Roehling Yard Bird Seasoning™
Van Roehling Sweet Chipotle Sauce™
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pat chicken legs dry, then coat all over with the seasoning. Grill over medium high heat until done. Just before done, glaze with the sauce and leave it on until caramelized. You'll know when your chicken is done when no longer pink at the bone and the juices run clear. An instant-read thermometer should read 165 degrees F. Serve with the celery sticks and ranch dressing for both the chicken and celery.
Spare or Baby Back Ribs
Van Roehling Sweet Piggy Seasoning™
Van Roehling Jalapeno Red Plum Sauce™
Daddy's Mopping Sauce (recipe in 'Appetizers')
Cooking Over Direct Heat:
Pat the ribs dry with paper towel and put on a coat of Van Roehling Sweet Piggy™. You want a solid coat with the ribs covered with product on both sides. This is not a caking coat that is layered. Place ribs on the grill and cover. Depending on the heat of the fire, I turn every 12-15 minutes (the hotter the fire, the sooner I flip). AFTER the seasonings are seared on, I begin mopping the ribs with Daddy's Mopping Sauce. I use a brush or small mop and moisten the entire slab of ribs (both sides). Mop one side of ribs, cook up to 15 minutes, turn and then mop that side. Keep flipping and mopping until ribs are done and tender. Just before the ribs are finished, I glaze with Van Roehling Jalapeno Red Plum Sauce™. I put this on the top side, then close the lid and allow it to caramelize for about 4-5 minutes. Then repeat on the other side. You'll know your ribs are done when the meat starts pulling off the bone ½ inch when you give it a little pull. Of course, depending on your desired tenderness, you'll want to cook more or less.
Cooking with Indirect Heat - Smoking
*If you desire to cook your ribs over indirect heat and smoke them, everything is the same as above except I flip every 30 minutes. AFTER the seasonings are seared on, I begin mopping every time I flip. Just before the ribs are finished, I glaze with Van Roehling Jalapeno Red Plum Sauce™ I put this on the top side, then close the lid allow it to caramelize for about 15-20 minutes. Then repeat on the other side.