I learned this recipe for Mardi Gras parties when I would grill for 300 of my clients, friends and family. The only way to keep it juicy, fresh and hot was to throw it into the Smokin’ Soakin’ sauce pan. I have a traveling pit on wheels that we use to tailgate, cook for Katrina evacuees and clients. I bar-b-que and gave out 1000 hot dogs one day and went to 2 state campsites and 1 evacuation center and fed hundreds of families and use this recipe! Use this recipe for all beef hotdog's and even steak.
Hot Louisiana Seasoning
Mix all dry ingredients together and store in an airtight container or shaker
1 Part White Pepper
1 Part Black Pepper
1 Part Red Pepper
10 Parts Sugar
Smokin’ Soakin’ Sauce
Worcester Sauce
Soy Sauce
1 can cola soda
1 cup Water
Chinese Chili or Tabasco sauce
2 lbs. 100% Ground Beef
1 Onion
Mushrooms
Start with 2 lbs. 100% ground beef. Form into patties. Prior to grilling, in an aluminum pan mix your Smokin’ Soakin’ sauce using 1 can of cola or beer, 1 cup of water, 20 shakes/shots of Worcester Sauce, 5 shakes/shots of Soy Sauce and ½ teaspoon Chinese Chili, mix well. Place patties in Smokin’ Soakin’ Sauce and generously sprinkle Hot Louisiana Seasoning mixture into the pan. Place in Tupperware or freezer bags and put in refrigerator for a few hours up to overnight.
Now you can prepare your onion burst. Cut your onion into a flower shape where it will open like a rose. Drizzle butter and generously sprinkle Hot Louisiana Seasoning mixture over onion. Wrap the onion in heavy-duty foil and place directly on hot coals for 15 minutes. Place cut up mushrooms in a small aluminum plan. Mix cooking sherry sauce, soy sauce, honey and ½ cup of water and pour over mushrooms. Place pan on grill and cook for 30 minutes. When done, remove from grill and keep warm.
Grill your burgers and when they are almost finished, put them into the Smokin’ Soakin’ Sauce and place pan on the side of the grill that does not have any coals. Close the grill lid and let them bubble and smoke. Check on them to make sure the pan does not dry out. If it does, add more water and a little more Worcester Sauce. The trick is keeping it wet and smoking in the grill. The meat will plump up and get a hot, spicy, juicy, steaky, smoke house taste! Outstanding!
While your meat is smoking and soaking for 30 minutes up to several hours, get your buns ready. I prefer Jalapeno Cheddar or Hawaiian buns but you can use regular buns. I get Jalapeno, deli fresh pickles, lettuce, tomatoes and pull a burger from the Smokin’ Soakin’ Sauce and place right on the bun. I put the mushrooms and sauteed onion on top. Dress to your liking.
Serve and enjoy!
One of other outstanding side dish. Most popular side dish at our BBQ's. People beg us for the recipe and even put it on top of their burgers! ENJOY!!!
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