Sous Vide Flank Steak

This post is sponsored by Wasserstein. All opinions expressed are my own.

Recently, I was sent a sous vide precision cooker from Wasserstein.
What’s that you ask? I was oblivious, as well.

Sous vide cooking is basically putting your food in a tightly sealed freezer bag and putting it in a water bath with a sous vide cooker (basically a stick) that attaches to the side of a plastic container.

I had no idea how much I would fall in love with this.
You can literally cook anything this way. Meats turn out tender, moist, and you can throw them in a pan to quickly do a reverse sear.
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So far, I’ve made chicken, pork, broccoli, potatoes, brussels sprouts and flank steak.

The flank steak is what I’m sharing with you today because so far, it’s my favorite made sous vide.

See those little ping pong balls in the water? Those are sous vide water balls to prevent evaporation. Basically, they’re a time saver – they prevent you from having to refill if you’re cooking for long periods of time. And, hey, they’re cute.

I did a 3 lb. flank steak that turned out so good I was extremely impressed.
SO very tender.

So, I cooked my flank steak in the water for about an hour on 150 degrees F, or 65 degrees C. The sous vide cooker gives you both options.

After the sous vide bath, I did a reverse sear on the steak to give it a nice crust.
Here’s the end result – a very perfectly medium rare flank steak.
I’m not even gonna lie – I was blown away. I didn’t expect it to be that moist, that perfectly cooked.

Now I want to sous vide every.single.thing.

What isn’t pictured is a silicone cover that is also available that also helps keep your water level consistent without having to refill while you cook – go here to check that out.

Here’s your printable recipe –

Sous Vide Flank Steak


  • 1 3 lb. flank steak
  • Salt
  • Pepper
  • 2 tbsp olive oil
  • 2 tbsp Worcestershire sauce


  • Place flank steak in large zip lock bag, remove any air and zip tightly.
  • Place in sous vide bath brought to 150 degrees for one hour.
  • Remove from bath.
  • Bring oil in a cast iron skillet over high heat and add steak; splash with Worcestershire sauce and sear for 30 seconds on each side.
  • Remove from heat.

Check these products out on Wasserstein’s website –

Wasserstein Sous Vide Precision Cooker
Wasserstein Sous Vide Water Balls 250 count with drying bag
Stretchable Silicone Cover for Sous Vide Cooking Container to prevent evaporation

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Bacon Jalapeno Tequila Jam Burger with Fontina

I recently was sent some bacon by a company right here in Alabama called Bill-E’s Small Batch Bacon. It’s artisanal bacon that apparently songwriters have serenaded to.

When I received it, I had to sample it, of course, and because this bacon is so superior I had to make something superior.
This burger exceeded my expectations.
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This was beyond what I even set out to do. One thing led to another, and before I knew it I was making a bacon jalapeno tequila jam. I also made a homemade pretzel bun for this burger and melted lovely fontina cheese on top.

Fresh tomato and fresh Italian parsley rounded this badass burger out.

I can’t really describe to you just how delicious this is. I actually had all kinds of plans for this bacon when I received it, but none of the ideas really blew me away. I tried a couple, and I wasn’t impressed at all. So, I went with the advice of a close friend that said, “Do what you do best”.

I should have thought of that to begin with.

Here’s the thing. Apparently, I’m a burger girl. I have 30+ original burger recipes, most documented on this blog, and I had the fantastic opportunity to compete last year in the burger division at World Food Championships. I absolutely LOVE coming up with new ways to transform the typical burger into something really special.

Now…let’s talk about this bacon.
It’s not regular grocery store bacon.
This stuff is thick, fragrant, and the marbling is so perfect.

This is my bacon jalapeno tequila jam. I can’t tell you exactly how I came up with this concoction – but it was spectacular.
The tequila gave this a slight edge, but wasn’t overwhelming at all. The maple aspect, the bacon, tequila…it all meshed together perfectly.

I added mayo to this burger mixture, because it makes it extra moist. Don’t be afraid of it; the burger itself won’t have a mayonnaise taste.
Go here to check out Bill-E’s Bacon.

Here’s your printable –

Bacon Jalapeno Tequila Jam Burger with Fontina


  • This pretzel dough recipe
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 1/2 yellow onion, diced
  • 3 jalapenos, diced
  • 2 ounces quality tequila
  • 1/2 pound Bill-E's Bacon, cooked and chopped
  • 1 tbsp granulated sugar
  • 4 tablespoons maple flavored butter
  • 1 pound ground round
  • 2 tbsp mayo
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 1 ripe tomato, sliced
  • Fresh Italian leaf parsley, roughly chopped
  • Fontina cheese, sliced


  • Make pretzel buns according to directions; but add chopped bacon to half of the dough (you won't use all of this dough for the burger recipe)
  • Make bacon jam by bringing olive oil over medium heat and adding garlic, salt, onion, jalapenos and tequila.
  • Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
  • Add bacon and maple butter, stir and cover.
  • Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
  • Combine ground round, mayo and Worcestershire, sprinkle with salt and pepper.
  • Form into 4 burgers.
  • Grill or pan fry to desired doneness, add cheese and leave over heat until it melts; remove.
  • Build burger by adding parsley and a tomato slice on a the bottom of a sliced pretzel bun, add burger, and top with bacon jam and pretzel bun top.


If you can't find maple flavored butter, simply add a tbsp of maple syrup to regular unsalted butter.

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Sante Fe Brisket

This post was sponsored by Stubb’s Legendary BBQ. I received compensation and products for writing this article, however, ALL opinions expressed are my own.


We’re right around the corner from the 4th of July – can you believe it? When I think of the 4th, I immediately think hanging out with friends and family, fireworks, and of course grilling out.

One of my favorite things to make on the grill is brisket, and smoking is my preferred method. My go to sauces and rubs are Stubb’s. They have a great line of both. You can always spot their products easily because of the label – Stubb’s Legendary Bar-B-Q was founded by C.B. “Stubb” Stubblefield in Austin, Texas, and his picture appears on every bottle. For the Fourth of July, I teamed up with Stubb’s to create a delicious brisket taco bar. Brisket is the perfect meat because it can easily feed a crowd, just like tacos! When I make tacos, I want anything and everything from fresh guacamole, sour cream, jalapenos, tomatoes, fresh cilantro, cheeses, pico de gallo (I even made blueberry pico). With numerous toppings, guests can pick and choose what they like, all the while enjoying hearty brisket. It’s delicious and so festive!

For my brisket, I created this delicious wet rub that included both Stubb’s Steak Spice Rub (I’m obsessed with that stuff, btw) and Original BBQ Sauce. It’s hands down the best thing I’ve ever slathered on any hunk of meat.

Here’s my brisket about to go into the smoker. Remember – fat side up! You want the fat running down the sides and infusing the meat for extra tenderness and flavor.
and this is out…

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Check out this burnt end (my favorite part!) –

Slather the meat with the rub and sauces before putting it on the grill – but make sure to not leave it on longer than 30 minutes before putting it in the smoker or it will draw salt out, which will pull moisture from the meat.
You can cut against the grain for tender slices. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut a notch when prepping to help guide once it’s cooked.
Another burnt end shot…because I can’t get enough.
Blueberry pico de gallo
Oh, and I almost forgot – one of my favorites – white jalapeno dip.
I also made a fun beverage station with traditional margaritas, Mexican beer and cold Coca-Cola.
Lots of tortilla chips for the dips.
The bar was great because everybody got to customize their own brisket tacos.
If you like the little markers for my bar, they’re so easy to make. I got most of the material at Michaels, but I’m sure they carry the same things at any craft store. The tiny pots are very inexpensive, as well as the miniature chalk board sticks and I used a chalkboard marker to write on them. I cut small strips of burlap that I adhered to the pots with a glue stick.

They were fun to make, and my guests loved them. Of course, everyone went back for seconds.
And thirds.
Oh my word… Brisket tacos!
Stubb’s carries a long line of sauces, marinades, marinade mixes, rubs, Anytime sauces, and the list goes on and on. All Stubb’s products are free of high fructose corn syrup (which happens to be the first or second ingredient in most barbecue sauces) and contain no artificial flavors or colors from artificial sources. They’re also gluten-free!

Go here to see the complete line of products, and follow them on Facebook here.

Here’s a few links to some things I’ve created using their awesome stuff. I’m in love with their Anytime Sauces. After you check out the recipe below, please click on the links and check these out!

My favorite – Steak Sliders with Sweet Black Pepper Onions and Blue Cheese Sauce

This one is divine – Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta

These wings are addictive – Apricot Sriracha Wings

Here’s your printable for the brisket!

Sante Fe Brisket

Sante Fe Brisket


  • 10 pound brisket
  • Dry Ingredients:
  • 3 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tbsp oregano
  • 2 tbsp seasoned salt
  • 2 tbsp Stubb's Steak Spice Rub
  • Wet Ingredients:
  • 2 tbsp olive oil
  • 12 oz apple flavored beer
  • 1 tbsp white vinegar
  • 2 tbsp Worcestershire sauce
  • ¼ cup Stubb's Original BBQ Sauce


  • Combine dry ingredients and olive oil in a small bowl.
  • Whisk the remaining wet ingredients together and pour over brisket.
  • Spoon dry ingredient mixture on all sides of brisket, massaging it into meat to form a
  • crust.
  • Cover and allow brisket to come to room temperature.
  • Smoke brisket over indirect heat at 210 degrees for 8-10 hours, or until internal
  • temperature at thickest part of the brisket is 185 degrees.
  • It’s not done until you add the sauce! Serve with sauce on top or on the side for dipping.
  • Enjoy!

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Crab Pineapple Salsa

I have something new today – and guess what!!!

It’s not a burger.

It’s Crab Pineapple Salsa.
Crab Pineapple Salsa It’s not your typical salsa…but it’s so damn good.
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Summery, fresh and light.


A little hot.    <—- I love hot, FYI.

I put some serrano in there for a kick. What? You knew I would.
Crab Pineapple Salsa|Dixie Chik Cooks OMG –  the pineapple, crab and serrano all work together like they were meant to be in some type of polygamous situation. I do have a way with flavor; can’t help it. It’s like I can taste shit before I even really taste it and it drives me to make whatever it is I’m concocting in my head. Nine times out of ten it works out. Ok, well maybe eight times out of ten.

It’s not a big secret that seafood and fruit pair well. It’s how you pull all of the ingredients together that make it awesome.

Make this for your next cookout and your guests will love you. Or just make it because you want to. Food never needs a reason to be made.

Here’s your printable-

Crab Pineapple Salsa

Crab Pineapple Salsa


  • 1 cup crabmeat, chopped
  • 1/2 pineapple, diced
  • 1 onion, diced
  • 1 16 oz. can petite diced tomatoes, drained and rinsed
  • 1 serrano pepper, diced
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 2 tbsp sea salt


  • Combine everything in a bowl and refrigerate for at least a day.
  • Salt to taste and serve with chips.

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Braised Rib Sliders on Jalapeno Cheddar Corn Muffins

It’s summertime, and of course, that means grilling. Buutttt…..I will go ahead and tell you that I don’t have a rib recipe for you today.

However, what I do have is a recipe for leftover braised ribs – sliders. My favorite thing in the whole, wide world, of course.
Rib Sliders The particular ribs I used in this slider were made by my brother, and he’s so bad about not writing anything down, measuring, etc. that I don’t have a recipe for them to share with you. But, he promised that when he makes them again he will write it down, and of course I’ll share it with you.

They were so damn good.
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What I did was pull the meat from the bones, saturated them a little with more sauce and made these. The little buns are actually tiny corn bread thingies. You can find the recipe for them here.  They’re very easy. I also threw a few ears of fresh corn in the oven to top them with. It all just worked out beautifully; it was one of those things that happens when you aren’t putting too much thought into it and shit comes to mind, you do it and it works like magic. That’s exactly how my Mango Jalapeno Sloppy Joe Sliders happened and they were literally mentioned on the Today Show. That shit wouldn’t have happened if I actually set out to get some kind of national recognition for a recipe.

Go figure.

I rounded these out perfectly with fresh cilantro and a pickle on top.

All of it worked. Every single bit.
Rib Sliders If you’re not a fan of heat or jalapenos, just simply leave those out of the corn muffin recipe. They’ll be just as good, but I love the jalapeno flavor and it marries so well with the beef.

My choice of cheese here is sharp white because it’s strong and stands up to the other flavors so well.

Cabot, of course.
I can’t think of a better way to use leftover bbq rib meat. It’s like an entirely different meal.
Here’s your printable-

Braised Rib Sliders on Jalapeno Cheddar Corn Muffins

Braised Rib Sliders on Jalapeno Cheddar Corn Muffins


  • Beef shredded from leftover braised ribs
  • Your favorite BBQ sauce, or whatever sauce you used for your ribs
  • This Jalapeno White Cheddar Corn Muffin recipe, sliced in half horizontally
  • Fresh white and yellow corn ears
  • Fresh cilantro
  • Dill pickle slices


  • Preheat oven to 400 degrees.
  • Roast ears of corn for 10 minutes on each side, let cool and shuck
  • Assemble sliders by placing beef on bottom part of muffin, add corn, cilantro and top with remaining bun half.
  • Top with pickle slice and serve.
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