Allegedly…It’s summer. I guess? Maybe? IDK. As of me writing this, it’s like 75°, and raining — again. But I hear that by the time you read this, it’s going to be 97° and sunny. But then again, depending on when you get the paper, it may be raining — again.
No matter the weather, it’s grilling season (even if you need hip waders to reach your grill), and that means that it’s time to announce the winner of our Great American Cookout Giveaway — almost.
Before we get to the announcement, we first need to talk about the entries! Goodness Gracious! A bunch of y’all REALLY wanted this Blackstone! We usually average about 700 entries to this giveaway each summer. But this year? This year, y’all OUTDID yourselves. We received over 1,500 entries! That’s crazy work, guys! Thank you so much to everyone who entered. Now — on to the winner!!
Drum Roll Please
Congratulations to Sharon Yohe of Jersey Shore! Sharon is getting all set up with a new Blackstone (including propane tank) courtesy of Elery Nau Hardware; they will also have everything they need for a Fourth of July BBQ with a gift card to Rupert’s Specialty Meats and another to Frosty Beverage. What more could a person need to celebrate Independence Day? Well, I guess the only other thing would be to have all this stuff delivered to your doorstep, and Jimmy and Charlie will take care of that, too!
I have to give an extra shout-out to Paul from Elery Nau, Mike from Rupert’s, and, of course, Chet from Frosty Beverage! They are always down to help support these contests, and we appreciate that support. Jimmy absolutely loves to give stuff away, and these three always make it as easy as possible!
I think the only thing left to give Sharon is a recipe to try on their new Blackstone! I’ve never actually used this type of grill before, so if the recipe isn’t great, I’m sorry, but it sounds fantastic, so I have faith!
Congrats again, and enjoy!!
Whiskey Bacon Jam Smash Burger
Ingredients for the Bacon Jam:
– 2 yellow onions, thinly sliced
– 6-8 slices thick-cut bacon, chopped
– 2 tbsp. balsamic vinegar
– 1 tsp. smoked paprika
– 1 tsp. coarse black pepper
– 2 tbsp. bourbon or whiskey of choice
For the Smash Burger:
– 1 lb. 80/20 ground beef, divided into 5 equal portions
– 5 slices American cheese
– 5 slices pepper jack cheese
– Romaine lettuce leaves
– 1 tomato, sliced
– Dijon mustard
– 5 pretzel hamburger buns
Directions:
For the Bacon Jam
Preheat the Griddle: Set your Blackstone griddle to medium-low heat.
Cook the Bacon: Place the chopped bacon on the griddle. Cook until crispy, then move the cooked bacon to a cooler zone on the griddle, leaving some of the rendered bacon grease.
Caramelize the Onions: Add the thinly sliced onions to the bacon grease. Stir continuously and cook for about 15-20 minutes until golden brown and caramelized.
Season and Add Whiskey: Once the onions are caramelized, add the balsamic vinegar, smoked paprika, chili powder, and coarse black pepper. Stir to combine, then pour in the whiskey. Let the mixture cook down and thicken for about 3-5 minutes. Add the cooked bacon back into the mixture, then move the bacon jam to a cooler area on the griddle to keep warm.
For the Smash Burgers
Preheat the Griddle: Turn up the heat to high for a good sear.
Shape and Smash the Burgers: Place each beef portion on the hot griddle. Use a large spatula or burger press to press down firmly on each portion, smashing it flat.
Flip and Add Cheese: Flip the burgers and immediately top each patty with a slice of American cheese and a slice of pepper jack cheese. Let the cheese melt as the burgers finish cooking, about 1-2 minutes.
Assemble the Burgers
Toast the Buns: While the burgers cook, place the pretzel buns cut-side down on the griddle to toast lightly.
Assemble the Burgers: Spread Dijon mustard on the bottom half of each toasted pretzel bun. Add romaine lettuce and a slice of tomato. Place a cheesy smash burger on top, then add a generous spoonful of whiskey bacon jam.
Serve: Top each burger with the remaining bun and serve hot off the griddle.
Need dessert? The Blackstone has you covered there too!
Elvis’ S’Mores
Ingredients:
– 2 graham cracker halves
– 1 large rectangular marshmallow
– 1 thick slice of bacon
– 2–3 slices of ripe banana
– 1 square of Hershey’s milk chocolate
– 1 tbsp creamy peanut butter
Directions:
Heat a griddle or skillet over medium-high heat and cook the bacon until crispy, about 5–7 minutes. Once the bacon is done, set it aside on a paper towel to cool slightly.
While the bacon cooks, slice the banana into thin rounds and break the chocolate bar into squares.
Spread the peanut butter onto one graham cracker half.
Roast the marshmallow over a campfire or fire pit until golden brown and gooey.
On top of the peanut butter-coated graham cracker, layer the banana slices, crispy bacon, and chocolate. Add the roasted marshmallow, then top with the second graham cracker half.
Press gently and serve warm.
And don’t worry, Jimmy will be back next week, but I’m a little wordy and need room to stretch my paragraphs, and Jimmy’s got something special on the horizon that he’ll share with you next week…stay tuned!
