Whiskey Jack BBQ Burger

Flap Jacks

Flat Iron Steak Dinner

Strawberry Pancakes

Ultimate Eggs Benedict

Biscuits & Gravy

Bacon Burger

Crispy Chicken Alfredo

Heat a small saucepan over medium heat and add vegetable oil. When shimmering, add the chopped onion and sauté 5–7 minutes until softened and starting to brown.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly so it doesn't burn.

Stir in ketchup, brown sugar, apple cider vinegar, Dijon mustard, soy sauce, whiskey, hot sauce (if using), liquid smoke (if using), black pepper, and salt. Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning—add a pinch more salt, a splash more vinegar for brightness, or a touch more brown sugar for sweetness.

Remove from heat and let the sauce cool 10 minutes. If you prefer a smoother sauce, blitz with an immersion blender or pulse briefly in a blender. Reserve about 3/4 cup for basting and serving; refrigerate leftover sauce in an airtight container up to 1 week.

Place the ground chuck in a mixing bowl. Add Worcestershire sauce, kosher salt, black pepper, smoked paprika, and onion powder. Gently combine with your hands or a spatula until just blended—do not overwork the meat.

Divide the mixture into 4 equal portions (about 4 oz each) and form into patties roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Preheat a grill or skillet to medium-high heat (about 400°F / 200°C). If using a skillet, add a teaspoon of oil and let it heat until shimmering.

Place patties on the hot grill or skillet. Cook without moving 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, brush the top of each patty with a generous spoonful of Whiskey Jack BBQ Sauce to glaze, then flip if needed to set the glaze.

If adding cheese, place a slice of cheddar on each patty after glazing and cover the grill or skillet for 30–45 seconds to melt the cheese.

Transfer cooked patties to a plate and let rest 3–5 minutes so juices redistribute.

While patties rest, toast the buns: spread softened butter on cut sides and place on the grill or skillet, buttered side down, 1–2 minutes until golden and crisp.

Mix mayonnaise with 2 tablespoons of the prepared Whiskey Jack BBQ Sauce in a small bowl to create a BBQ mayo. Adjust ratio to taste.

Assemble each burger: spread a tablespoon of BBQ mayo on the bottom bun, add a lettuce leaf, place the cheddar-topped patty, spoon 1–2 tablespoons of Whiskey Jack BBQ Sauce over the patty, top with sliced red onion and pickles, and finish with the top bun.

Serve immediately with extra sauce on the side.

ground chuck (80/20)

Worcestershire sauce

kosher salt

freshly ground black pepper

smoked paprika

onion powder

yellow onion, finely chopped

garlic cloves, minced

vegetable oil

ketchup

brown sugar, packed

apple cider vinegar

whiskey (bourbon or rye)

Dijon mustard

soy sauce

hot sauce (optional)

liquid smoke (optional)

black pepper

burger buns (brioche or potato), split

sharp cheddar cheese slices

red onion, thinly sliced

dill pickles, sliced

butter, softened (for toasting buns)

mayonnaise

lettuce leaves

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

Mix dry ingredients

In a separate bowl or large liquid measuring cup, lightly beat the egg. Add the milk, melted butter, and vanilla extract; whisk until blended.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined and no large dry streaks remain. A few small lumps are fine—do not overmix. Let the batter rest 5 minutes to thicken slightly.

Make the batter

Place a nonstick skillet or griddle over medium heat and allow it to get hot for 2–3 minutes. Lightly coat the surface with the oil or additional butter, wiping any excess with a paper towel so the pan is evenly greased.

Preheat pan

To check the temperature, sprinkle a few drops of water on the pan; they should sizzle and evaporate quickly. Reduce heat slightly if the pan is smoking.

Test heat

Scoop 1/4 cup of batter per pancake (flap jack) onto the hot surface, spacing them about 2 inches apart. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as necessary so they cook through without burning.

Cook flap jacks

If making multiple batches, transfer cooked flap jacks to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the rest.

Keep warm

Stack flap jacks, drizzle with maple syrup or honey, and top with fresh berries or banana slices if desired. Dust with powdered sugar for a finishing touch.

Serve

all-purpose flour

granulated sugar

baking powder

fine salt

large egg

milk

unsalted butter, melted

vanilla extract

vegetable oil or additional butter (for the pan)

maple syrup or honey

fresh berries or banana slices (optional)

powdered sugar (optional)

In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire, minced garlic, 1 tsp black pepper, 1 tsp kosher salt and chopped rosemary. Add the 24 oz flat iron steak, turn to coat, seal and refrigerate for 30 minutes to 2 hours (30 minutes sufficient if pressed for time). Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.

Marinate

Heat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. Pat steak dry with paper towels (discard excess marinade), season lightly with extra black pepper. Add a thin film of oil to the pan if surface is dry. Sear steak 3 to 4 minutes per side for medium-rare (internal temp 130°F/54°C), adjusting time for thickness and desired doneness. For a crosshatch sear, rotate steak 45° halfway through each side's sear.

Preheat & Sear

Transfer steak to a cutting board and loosely tent with foil. Rest 8 to 10 minutes to allow juices to redistribute before slicing against the grain into 1/4-inch slices.

Rest

After removing the steak from the hot skillet, reduce heat to medium, add 1 tbs butter and the minced shallot. Sauté 1 to 2 minutes until fragrant and translucent, scraping up any browned bits (fond) from the pan with a wooden spoon.

Sweat Shallot

Add 1 tbs red wine (if using) and simmer 30 seconds to deglaze. Pour in 1 cup beef broth and bring to a simmer. Scrape the pan to loosen remaining browned bits. Cook until reduced by about half, 5 to 7 minutes.

Deglaze & Reduce

Whisk in remaining 1 tbs butter, 1 tsp Dijon mustard and 1 tsp lemon juice. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If sauce is too thin, simmer a minute longer; if too thick, add a splash of broth.

Finish Sauce

Slice the rested steak and arrange on plates. Spoon warm pan sauce over the steak and sprinkle with 1/2 tsp coarse sea salt and chopped parsley.

Preheat oven to 425°F (220°C). Toss 1.5 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp garlic powder and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer and roast 20 to 25 minutes, shaking pan once, until golden and tender. Keep warm.

Roast Potatoes

While potatoes roast or during steak rest, steam 12 oz broccoli florets in a steamer basket over boiling water 4 to 6 minutes until bright green and crisp-tender. Toss with 1 tbs butter and 1/2 tsp lemon zest, season to taste with salt and pepper.

Steam Broccoli

Arrange roasted potatoes and buttered broccoli alongside slices of flat iron steak. Garnish with chopped parsley and a final light sprinkle of coarse sea salt. Serve immediately.

flat iron steak

olive oil

fresh rosemary, chopped

unsalted butter

shallot, minced

beef broth

red wine (optional)

fresh lemon juice

salt

baby potatoes, halved

olive oil (for potatoes)

garlic powder

salt (for potatoes)

broccoli florets

butter (for broccoli)

lemon zest

fresh parsley, chopped

coarse sea salt

Hull and thinly slice the strawberries. Place them in a small bowl and toss with 1 teaspoon lemon juice and 1 tablespoon of the granulated sugar. Let sit at room temperature for at least 10 minutes to macerate, which will draw out juices and sweeten the berries.

Reserve any released juice to spoon over finished pancakes if desired.

In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and the remaining 1 tablespoon granulated sugar until evenly combined.

Whisk dry ingredients

In a separate large bowl, beat 2 large eggs lightly. Add 1 cup whole milk, 3 tablespoons melted cooled butter, and 1 teaspoon vanilla extract. Whisk until smooth.

Pour the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix. Let the batter rest 5 minutes to hydrate the flour and activate the baking powder.

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Lightly grease the surface with 1 tablespoon butter or oil, wiping off excess with a paper towel so it’s a thin, even coating.

For each pancake, pour about 1/4 cup batter onto the hot griddle, spacing pancakes about 2 inches apart. Immediately scatter a few sliced strawberries (about 6–8 pieces) onto each pancake, pressing them lightly into the batter so they adhere. Reserve remaining strawberries for topping.

Cook until edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip carefully with a spatula and cook the other side until golden brown and cooked through, about 1–2 minutes more. Adjust heat if pancakes brown too quickly.

Transfer cooked pancakes to a warmed plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Stack pancakes on serving plates. Spoon macerated strawberries and any reserved juice over the stack. Drizzle with maple syrup to taste (about 1/2 cup total for the batch). Sprinkle with powdered sugar if desired.

large eggs

whole milk

unsalted butter, melted and cooled

fresh strawberries, hulled and sliced (about medium pieces)

butter or oil for cooking

maple syrup

lemon juice (optional, to macerate strawberries)

Fill a shallow wide saucepan or deep skillet with about 2 liters of water. Add the white vinegar and the salt. Bring water to a bare simmer over medium heat — small bubbles should form on the bottom and occasionally rise, not a rolling boil.

Prepare poaching liquid

Using a spoon, stir the water in one direction to create a gentle whirlpool. Crack one egg into a small ramekin or cup, then gently lower it into the center of the whirlpool. Repeat for remaining eggs, poaching in batches if necessary so eggs don't crowd (for 2-liter pot you can do 2–4 at once depending on size).

Create whirlpool and crack eggs

Let eggs cook undisturbed for 3 minutes for soft yolks or 3½–4 minutes for slightly firmer but still runny yolks. Use a slotted spoon to lift an egg and gently jiggle to check set. Remove eggs to a plate lined with paper towel and keep warm.

Poach eggs

If edges have wispy whites, trim with kitchen scissors or spoon while still in water. Keep the poached eggs warm by placing them in a warm (not hot) oven set to 80–90°C (175–195°F) on a baking sheet while you finish other components.

Optional touch-up

Melt the butter in a small saucepan over low heat until fully melted and hot but not browned. If you prefer a clearer sauce, skim off the foam and pour only the clear melted butter for the emulsion. Keep butter warm.

Clarify or melt butter

In a heatproof bowl or the top of a double boiler, whisk the 3 egg yolks with the lemon juice and Dijon until slightly thickened. Place the bowl over (not in) simmering water — the bottom of the bowl should not touch the water — and whisk constantly to gently warm the yolks. Do not let them scramble.

Whisk yolks

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking vigorously to form an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. If the sauce becomes too thick, whisk in up to 1 tablespoon warm water to loosen.

Emulsify

Whisk in salt and a pinch of white pepper or cayenne. Taste and adjust lemon or salt as needed. Keep the hollandaise warm in a thermos or over the warm (off) double boiler; do not overheat or it will split. If it begins to separate, whisk in a teaspoon of warm water to bring it back together.

Season and keep warm

Split the English muffins and lightly butter each cut side. Toast under a broiler or in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Keep warm in a low oven (80–90°C / 175–195°F) if necessary.

Toast English muffins

In a medium skillet over medium-high heat, cook the Canadian bacon slices for about 1 minute per side until warmed through and slightly browned. Transfer to a plate and keep warm.

Heat Canadian bacon

Place two toasted English muffin halves on each plate. Top each half with one slice of warmed Canadian bacon. Using a slotted spoon, gently place one poached egg on top of each bacon-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, allowing some to run down the sides. Season lightly with flaky sea salt and freshly ground black pepper.

Garnish with a sprinkle of finely chopped chives. Serve immediately while warm, with optional sides such as roasted potatoes or a small green salad.

water (for poaching)

white vinegar

large egg yolks

white pepper or cayenne

warm water (to adjust consistency)

English muffins

unsalted butter (for toasting)

Canadian bacon or back bacon slices

fresh chives, finely chopped

sea salt or flaky salt

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

Combine dry ingredients

Cube 1/2 cup cold unsalted butter and use a pastry cutter, two forks, or your fingertips to cut it into the dry mixture until the mix resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns). Work quickly so butter stays cold.

Cut in butter

Pour 1 cup cold buttermilk into the flour-butter mixture. Using a fork or spatula, fold just until the dough comes together and is shaggy. If dough is too dry, add up to 1/4 cup additional buttermilk 1 tablespoon at a time until it holds together but is still slightly sticky.

Add buttermilk

Turn the dough onto a lightly floured surface. Gently press and fold the dough over itself 3–4 times to create layers, then pat to about 3/4-inch thickness. Do not overwork.

Turn out and pat

Use a 2.5–3 inch round cutter (or a floured glass) to cut out biscuits, pressing straight down without twisting. Gather scraps, gently pat out and cut additional biscuits until dough is used. You should get about 8–10 biscuits.

Cut biscuits

Place biscuits close together on the prepared baking sheet (edges touching for taller sides) or spaced slightly apart for crisper sides. Brush tops with 1 tablespoon vegetable oil or melted butter. Bake in preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove and let cool slightly on a rack.

Bake

While biscuits bake, heat a large skillet over medium heat. Add 1 pound bulk pork sausage, breaking it into bite-size pieces with a spoon. Cook, stirring, until browned and no pink remains, about 6–8 minutes.

Brown the sausage

If the sausage releases an excessive amount of grease (more than ~3 tablespoons), carefully spoon off and discard all but about 2–3 tablespoons of fat in the skillet. Leave browned bits in the pan.

Drain excess fat (if needed)

Sprinkle 1.5 tablespoons all-purpose flour evenly over the sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and coat the sausage. The mixture will thicken slightly.

Make roux

Gradually pour in 2.5 cups whole milk while stirring to combine. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium-low heat, stirring frequently. The gravy will thicken over 4–6 minutes.

Add milk and simmer

If you want a richer gravy, stir in 1/4 cup heavy cream. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. If gravy becomes too thick, thin with up to 2 tablespoons hot water or additional milk and simmer 1–2 minutes more. If too thin, simmer a few minutes longer to reduce and thicken.

Finish and season

Reduce heat to low and keep the gravy warm, stirring occasionally, while biscuits finish if needed.

Split warm biscuits in half horizontally. Spoon a generous portion of sausage gravy over the bottom half, then top with the biscuit crown. Garnish with chopped chives or parsley and a few grinds of black pepper. Serve immediately with hot sauce on the side if desired.

baking soda

cold unsalted butter

cold buttermilk

additional buttermilk (if needed)

vegetable oil or melted butter (for brushing)

pork breakfast sausage (bulk)

heavy cream (optional for richer gravy)

hot water (optional, to thin)

fresh chives or parsley (optional, chopped)

Place the ground beef in a bowl. Add 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently mix with your hands or a fork until just combined — avoid overworking. Divide the mixture into four roughly equal portions (about 4 oz each). Lightly form each portion into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Make and shape patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tsp vegetable oil, spreading to coat. When the surface is very hot and shimmering (about 2–3 minutes), add the patties, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place a slice of cheddar on each patty, cover the pan with a lid or tent with foil to melt the cheese.

Whiskey Jack Bbq Burger