Tavern Burger

A juicy, perfectly seasoned burger better than your favorite pub, or go-to burger shop.

Tavern Burger

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

Pimiento Cheese:

  • 1 cup mayonnaise
  • 1 jar 4 ounces diced pimientos, drained
  • 1/2 jalapeno, finely diced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion, finely diced
  • 4 cups sharp cheddar cheese, shredded

Burgers:

  • 2 pounds grass-fed ground beef
  • 2 tablespoons COFarms steak seasoning
  • Onion straws:
  • 1/2 Vandalia onion, thinly sliced
  • 1 cup flour
  • 1 – 2 flavored salt
  • 1 cup half-and-half
  • Oil for frying
  • Dill Pickles, if desired

Instructions
 

  • In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
  • Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on a hot grill for 20 minutes, or to the desired doneness.
  • Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
  • In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
  • Heat the cheese into a thick sauce.
  • Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over a burger, add onion straws and serve immediately.
Keyword Burgers, Steak Seasoning

Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and grilling. What goes with all three? Smoked potato salad! We’ve been perfecting this dish for some time now and can’t wait to share it with you. So, fire up those grills!

Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste

Instructions
 

  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish

Grilled Brick Chicken

A summer must is Grilled Brick Chicken! Grilling chicken under bricks gives chicken a nice crispy skin filled with juicy tender meat. It also weights the chicken down giving it those gorgeous grill marks.

The trick to a moist and flavorful chicken is to rub a compound butter over and under the skin. I like to use a compound butter made with fresh sage, thyme, and rosemary.

I love to serve this bird with hatch chili mac ‘n cheese, roasted broccolini, natural jus.

Happy Grilling!

Grilled Brick Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 stick butter, softened
  • 1 sprig each of fresh sage, thyme, and rosemary
  • 1 whole chicken

Instructions
 

Compound butter:

  • Finely chop the herbs and mix into butter.
  • Form the butter into a log and wrap in plastic wrap. Refrigerate for at least 2 hours,up to 2 weeks forming a nice solid log.

Prep the Chicken:

  • Using a sharp knife, carefully slice the breast side of the chicken open and lay out flat. Using your fingers gently lift the skin away from the meat and rub with the compound butter. Let the skin drop back over the meat and rub the butter over the skin. Turnover and rub the other side of the chicken with compound butter. Sprinkle both side with Cedar Oak Farms Beer Can Chicken Spice for additional flavor baked into the meat!
  • Wrap two red bricks in a heavy foil. Place the chicken skin side up on the grill. Lay the bricks on top of the chicken.
  • Grill on a slow low heat for two hours turning halfway through to grill both sides perfectly. Just look at that gorgeous meat!
Keyword Chicken & Poultry