BTB Patty Melt

Do you love ordering a Patty Melt when you are out? We love Patty Melt's so much that we make them at home, and we season ours with The Dust. Choose great quality grass fed beef for your meal. Grilling is always best, but you can cook this on the stove top in a frying pan and still get an amazing burger.

Ingredients:

Ground Beef
The Dust
Swiss Cheese (or whatever you are in the mood for)
Sweet Onions (thinly sliced)
Fresh Sour Dough Bread
Big Tony Brown Sauce 
Non-stick spray

Directions:

First season your beef with a sprinkling of Dust. Depending on how many people you are serving, you will want to adjust the amount of Dust you use. If you have one pound of ground beef, a teaspoon should be enough. Blend the seasoning into the meat in a large bowl. Then make the patty's based on the size of burger you want. Put those aside for now.

If using a large skillet, spray the pan with non-stick spray and heat the skillet to medium.
Place your thinly sliced onions into the hot pan and saute until translucent or slightly caramelized. Stir periodically so they don't over cook. Once complete remove from pan onto dish and set aside.

Place your beef patties into the hot skillet (the one you just cooked the onions in) and turn up to medium/high heat. Let the patties cook for about 3 minutes and turn over, at 3 minutes the meat should have a nice golden char look. Let the other side cook for 3-4 minutes also. Less for more rare and more for more well-done. 

While the beef patties are cooking, it is time to toast your bread. Pop the sour dough slices into the toaster for nice golden toasty bread.

Place your toasted bread on the plate, add your sliced onions and cheese and place under the broiler for about a minute to get the cheese melty and heat up those onions. Take out of the oven, add your patty and the sauce of your choice. 

Eat up!

BTB Meat Pockets

Big Tony Brown is bringing you our own version of meat filled pastry pockets. You know there is nothing better than meat and bread. These are so easy to make and are a perfect edition to your finger foods that you can serve at your next Super Bowl party!

You will need (makes 8+ pockets):

• 2lbs of ground meat of your choice
• We used fresh ground pork sausage & ground turkey
• BTB Mild Dry Marinade 1/4 cup (divided)
• Packaged ready-to-bake biscuits
• Flour for rolling pin
• Rolling pin
• Clean cutting board
• BTB Sauce (your favorite)

Click here to order your BTB favorites

1. Preheat the oven to 350 degrees.

2. Unwrap your ground sausage and blend a couple tablespoons into the sausage until it is evenly mixed and melted into the meat. Do the same (in a separate bowl) for any other ground meat you have chosen.

3. Heat a large skillet over medium heat and spray with non-stick spray. Add the sausage to the skillet and cook thoroughly. If you have a second meat, remove the sausage to a clean bowl and follow the same steps for the second meat. Add both meats back to the skillet and mix them thoroughly. 

Assembling the pockets:

1. Sprinkle some flour onto the cutting board and rolling pin to keep the biscuits from sticking.

2. Remove the biscuits from the package. Roll each biscuit out until flat and think. Should be oval shaped.

3. Drizzle your choice of sauce onto the thin dough and brush evenly.

4. Spoon a liberal amount of meat onto the dough, make sure you will still be able to seal it.

5. Fold half of the dough over itself and press the edges together to seal them completely.

6. Place each pocket on an un-greased cookie sheet. Bake (per the biscuit package directions) in the oven for 16-18 minutes on the center rack.

7. Remove from oven and serve with your favorite BTB sauce.

BTB Smoky Beef Chili

Check out this new twist on beef chili. It includes smoky chopped beef, ground beef and a blend of BTB seasonings.

Ingredients:

1 lb lean ground beef

1 lb beef round roast

1 medium sweet onion (walla walla) – chopped and divided

15oz can fire roasted tomatoes

15oz low sodium beef broth (use half)

15oz tomato puree

15oz organic tri-bean blend (rinsed)

1/2 cup of water

2 Tbsp unsalted butter

Flour for roux

Blend of BTB seasonings: Just blend with a spoon in a bowl.

1/8 cup - The Dust seasoning

1/8 cup - The Spicy Dry Marinade

Directions:

To give this chili a nice smokey flavor, we will teach you how to smoke the round roast. Smoke round roast before preparing the rest of the chili ingredients. Plan for about 3 to 3.5hrs for this activity.

1. Season round roast with The Dust. Sprinkle a generous amount on both sides of meat.
2. Starting the fire; For a gas grill - use a smoker box. For charcoal grill use lump wood and charcoal.
3. Gas grill - Set the temperature for low/medium heat to 220-225 degrees on temp gage. Smoke roast on indirect heat (away from the flame). Close the cover and smoke for about 3hrs.
4. Charcoal grill - Start your coals. Once the coals are white you can put the meat on the back of the grill away from coals. Smoke the roast on indirect heat away from the coals. Close the cover and smoke for about 3 hours.
5. You will know the meat is done when it is firm to touch and the color is a deep Mahogany.

Once the roast is done, it is time to get the rest of your chili going.

1. First take your ground beef out of the refrigerator and let it sit for about 15 minutes. 
2. Spray a large skillet with non-stick and turn stove-top to medium.
3. Season the ground beef with about ¼ of the BTB blended seasonings. Saute the ground beef with half of the chopped onions. Make sure the ground beef is fully cooked.

While the ground beef and onion mixture is cooking, chop the cooled smoked beef round roast into bite size pieces (about 1 inch by 1 inch).

Make your beef roux

Get a clean smaller saute pan. Turn the burner to medium heat and melt the butter. Once the butter is melted, stir in some flour until it begins to thicken.  Slowly add half of the beef broth to the mixture. As it heats and thickens, gradually add more flour and whisk until fully blended and thick. Turn down the heat as you whisk until you have the desired consistency.

Place all ingredients (except beans) in the crockpot. Add the water and blend of BTB seasonings last.

Turn your crockpot on low and set the timer for 6 hours.

For the last hour of cooking add the can of beans. Adding them at the end will keep them from breaking down in your chili. 

Your chili is ready to serve after your beans have been cooking in the chili for that last hour. Grab a ladle and serve, top with shredded cheese if you like. 

Father's Day Ribeye with The Dust

The ribeye, that marbled great tasting steak. We pick ours directly from the butcher, no prepackaged selection for this cut of meat. Choose one that is about an inch thick, this thickness allows you to create a great crust on the outside while leaving the inside medium-rare. We chose a bone-in ribeye today. Time to season it right with The Dust.

Ingredients:

• Ribeye steaks
• The Dust

Directions:

• Remove the steaks from the packaging and season both sides with a generous portion of The Dust. Wrap in foil and place in the refrigerator for a couple of hours so the seasonings blend into the meat.

• Get those coals started about 10 minutes before you take the steaks out of the fridge. You want them hot, the coals should be ash white. If using a gas grill or a Traeger, set the heat to 400 degrees.
• Take the steaks out of the fridge and let them sit for about 20 minutes.
• Place the steaks on the hottest part of the grill for direct heat grilling. Leave the lid open to sear the steaks hot. Grill with the lid open for about 3 minutes.

• The fat dripping from the steaks into the fire will cause some flame flare ups. If this happens, just move the steaks out of the way with your tongs, if the flame doesn't die down quickly. You don't want to char those steaks. Just move the steaks back once the flame dies down.
• Flip the steaks over after the 3 minutes, while keeping them on the hottest part of the grill.

• Move the steaks away from the direct heat, close the lid and grill the steaks for an additional 3 minutes, to get a medium-rare juicy steak.
• After the 3 minutes, remove the steaks from the grill, and place onto a cutting board. Let the steaks rest for about 5 minutes so the juices don't escape while cutting.

Serve it with your choice of BTB sauce!

BBQ Chicken Pizza with BTB Sauce

We decided that we should take the BBQ chicken pizza that you can get from your favorite modern or take home pizzeria and show you how we make it at home with BTB sauce.

Ingredients: 

• Store bought pizza dough - divided
• Flour for dusting dough (or gluten free variety)

• Protein of your choice: smoked/grilled chicken, sausage, tofu, shrimp - fully cooked, shredded or sliced for easy assembly
• Cheese of your choice: We like a blend of Parmesan and Gouda, or Chevre (creamy) or Brie
• Veggies of your choice: red onions, mushrooms - thinly sliced, black olives, roasted garlic, arugula leaves
• Olive oil - approx 1 tbsp
• Minced Garlic

Directions:
Mix the olive oil and minced garlic in a small glass bowl. Heat olive oil mixture for 30 seconds in the microwave. Set aside. 

Remove the dough from the package. Flatten the dough with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or a floured rolling pin and work around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape. You can make this a personal size or enough for the family to share (generally 6 - 12 inches in diameter).

Preheat the oven per the instructions on the dough package, generally 425 degrees. 

Once the oven is to temperature, spray a cookie sheet with non-stick and slide the dough onto the sheet. Next brush the top side of the dough with the olive oil/garlic mixture. Partially cook the dough in the oven for about 5 minutes. 

Rolled out dough bushed with oil/garlic mixture and BTB sauce

Remove the dough from the oven to assemble your toppings. Brush the dough with your choice of BTB sauce (we do a blend of Mild and Spicy), enough to cover the dough, but not too much to make it mushy. Arrange veggies over crust. We even added marinated artichokes to this one!

Add chicken or other protein. Lastly top with dollops of soft cheese or your shredded cheese mixture to the dough. 

Place the pizza back in the oven and cook for about 10 minutes, or until it is golden brown and the cheese is fully melted. 

While the pizza is resting, top with Arugula leaves. 

Slice and enjoy!

Shrimp Tacos - BTB Style

Everyone loves tacos right? For those of you that eat shellfish, add shrimp and The Dust - WOW you have a masterpiece! Tacos don't have to taste the same every time, when you change up those spices, you can offer your family, guests or just yourself some knockout new flavors.

You will need:

• One package of raw shrimp (1lb)
• The Dust - 1 tablespoon or so, depending on preference
• Some minced garlic for good measure
• Chopped green and red cabbage
• 4- 6 Corn tortillas (depending on how big you make each taco)
• One avocado diced
• Shredded or Cotija cheese, depending on your choiceWasabi sauce for dressing

1. Clean the shrimp and remove the tails (devein if necessary).

2. Dry the shrimp with a paper towel and place in a fairly large bowl.

3. Sprinkle with The Dust and toss so it is evenly covered. Set aside. Let sit for about 10 minutes in the refrigerator.



Raw shrimp and The Dust

Shrimp Seasoned with The Dust







 

 

 

 

 

 

4. Heat a skillet to medium heat and coat with non-stick spray.

 

5. Place all shrimp and a tablespoon or so of the minced garlic in the hot skillet. Cook about 4-5 minutes on each side, until the grey color of the shrimp is gone.

 

6. Warm your tortillas in the oven at 400 for a couple minutes, be careful not to leave them too long so they don't get crispy.

7. Place all taco fillings on a plate to prepare assembly.

 

Grab your favorite BTB sauce to add to your taco for extra flavor!

Assemble your personalized taco and enjoy!

 

Pork Filled Wontons - BTB style

We have taken a fun wonton recipe and updated it with some BTB flair! We think you will enjoy this like we do and it is such a fun finger food for any gathering.

Ingredients:

• Packages Won Ton wrappers
• Fully cooked pork - shredded
• Non-stick spray
• Large Cupcake or Muffin Pan
• Your favorite Big Tony Brown sauce

Start with small wonton wrappers and pork that you have seasoned and cooked fully, then shredded for easy assembly into the won ton "shells". We prefer the Boston Butt (shoulder). To cook your pork you can place it in your slow-cooker crock pot with some Mild or Spicy Dry Marinade (Shop Here). Cook until it can be easily chopped or pulled apart.

Chop or dice cabbage (depending on your preference). We like to use a wasabi flavored dressing on the cabbage. This gives a great "bite" with the sweetness of the pork. We make our own, but you should be able to find this in your store.

Don't forget your favorite bottle of BTB sauce.

Preheat the oven to 400 degrees.

Shaping the won on shells: You can use a baking pan with deep walls to drape the wrappers over to form the taco-like shape. We like to use small muffin tins. Make sure to spray both the inside/outside of the walls of the baking dish with non-stick spray. Lay the wrappers evenly over the sprayed sides of the pan and inside the muffin cups. Make sure the wontons do not overlap each other. Bake 3-4 minutes until golden brown and crispy. Remove from the oven and set aside.

In a bowl, mix the pulled pork and BTB sauce until the meat is thoroughly coated. Set aside until assembly.

 


Assembly: Cover a baking sheet with wax paper and spray with non-stick spray. Gently fill each wonton shell with your pork mixture and lay onto the baking sheet. If you want a little more crispiness, you can spray the top side of the shell. Once all shells are assembled, place in the oven and bake for 5 minutes, until crispy and hot. 

To serve, add a tablespoon or so of the wasabi slaw to each shell and enjoy!