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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 Bites

sausage, cooked and sliced

pineapple, sliced

Van Roehling Louisiana Critter Seasoning™

**If you like it hotter, try Van Roehling LIKE IT HOT™ instead

toothpicks

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!

chicken legs

Van Roehling Yard Bird Seasoning™

Van Roehling Sweet Chipotle Sauce™

celery

ranch

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.

 

 

 

Game Day Deviled Eggs

1 dozen hard-boiled eggs, peeled

1/2 cup light mayonnaise

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons sour cream

1 teaspoon spicy brown mustard

Van Roehling Texas Sweeties™ - chopped - start with about 1/4 cup and adjust according to taste

Van Roehling Texas Sweeties™

 

Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour. Top each deviled egg with 1-2 Van Roehling Texas Sweeties before serving.

 

Saucy Joes
1lb Ground Beef
1 Onion, chopped
6 oz. Van Roehling Daddy's German Sauce
Cook beef and onion in large skillet over medium heat until browned.
Drain.  Stir in Daddy's German Sauce and heat through 10-15 min.
Serve on buns.
Van's Famous Smoked Brisket
trimmed brisket flat
Van Roehling Campfire Dust Seasoning™
Daddy's Moppin' Sauce (recipe in 'Appetizers')
Put a good, solid coat of the seasoning all over the brisket.  You want to get every nook, crack and cranny.  I prefer to put this on the night before, put it in a plastic bag and keep it in the fridge, letting the seasoning soak and absorb into the meat all night long.  Then you are ready to put it on the pit!  I use a BBQ pit with a fire box for indirect heat.  I start my fire with a pile of briquettes and then I start putting on a triple blend of wood with oak, hickory and pecan.  I cook my briskets at 250-275 degrees.  After 3-4 hours and the seasoning is seared on, I turn the brisket every hour and mop after I turn, then 30 minutes later I mop again. Keep this up until the internal temperature is 155-160 degrees. If still a little tough, wrap in foil and keep on the pit or cook in the oven at 300. Check every hour until it is as tender as you would like.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c worcestershire sauce
2 jalapenos, chopped (optional)
4Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan. Heat over medium heat until onion and jalapeno are soft.  Add butter, allow to melt, stir and remove
from heat.  Brush on meat with pastry brush. This recipe is enough for 2 briskets. Perfect for pork ribs and chicken, also.
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.