The last of our St ehouwer’s Sizzler series is the one they put front and center on their packaging. They want you to make a Breakfast Sizzler. I made a Breakfast Sizzler. And when you read the packaging, “Seasoned pork and beef pattie between slices of beef ribeye”, there’s no reason that it […]
Sizzler Series: Breakfast Sandwich Keep Reading »
Super excited for this one. There’s surprisingly a lot of controversy about what is a mambo, mumbo sauce and whether its a washington DC thing or a Chicago thing. Had no idea when I did some research that I’d be embroiled in this. I’m going to make a stand and say it’s attributed
Locale (DC): Mambo Sauced Wings, Onion Rings Keep Reading »
Our next edition of Leftover creations will be the cheese burger crunchwrap. I really didn’t have any plan going into this one. I’ve mention before, I tend to snap photos of every meal as I create ’em, just in case they pop and I think I should make a post about it. This
Cheeseburger Crunchwrap Keep Reading »
In my continuing endeavor to give you some State specialties, we’re going over to Hawaii for the Loco Moco. I could’ve phoned it in and said the Spam Musubi was good enough, but I wanted to bring you something else. My research said the loco moco was a thing, so let’s make it
Locale (HI): The Loco Moco Keep Reading »
We’re coming close to the conclusion of our Sizzler series. I’d be doing it a disservice if I didn’t do a version of the philly cheesesteak with this. It’s a versatile frozen patty that works in a number of ways – as you can tell. Let’s get going. The Prep Table Worry not,
Sizzler Series: Philly Cheesesteak Keep Reading »
I have like a dozen posts lined up ready to go – I just have to write ’em up. As I start scheduling them out, I look at the dates and am thinking – oh shoot, Fourth of July on this 250th anniversary is tomorrow. Let’s put my most American post up front
Semiquincentennial Burger & Pasta Salad Keep Reading »
I don’t know how popular the Sizzler is outside of the midwest. I’m really not too sure how popular this Sizzler is in the midwest either. I always showcase my hamburgers on here, I’ll showcase the shaved-steak-on-the-Blackstone meals.. but what happens when you combine those two into a frozen patty? And you’re seeing
Sizzler Series: The Beef & Cheddar Keep Reading »
While I try not to make “leftovers” a habit for new posts, if I change it up enough – I don’t feel as bad. Head back over and read the Carne Asada post from a few weeks ago. You’ll see why I couldn’t let the leftovers go to waste. Carne Asada w/ Homemade
Huevos Rancheros w/ Carne Asada Keep Reading »
This one has been on my to-do list for awhile. I heard that the Metro Detroit Michigan area had something called the Corned Beef Egg Roll (CBER) and took a little bit of a deep dive. Turns out a Vietnamese Immigrant named Kim White came to Michigan and the CBER was born. I
Locale (MI): Detroit Corned Beef Egg Roll Keep Reading »
This one is a bit of a departure from previous 4N6BBQ Presents tasters. We’re going into today’s cook knowing we’re not going to have super spicy sauces. We’re knowingly going commercial to see just how funny “XTRA HOT” isn’t really hot in the grand scheme of things. Frank’s RedHot is arguably the most
4n6bbq presents: Franks RedHot Taster Keep Reading »
