How to Make a Burger King Stuffed Steakhouse – Secret Recipe Reveled

How to Make a Burger King Stuffed Steakhouse – Secret Recipe Reveled

CREAMY POBLANO SAUCE

1 cup mayonnaise

2 tablespoons minced fresh poblano (pasillo) chile pepper

2 tablespoons ketchup

¾ teaspoon ground chipotle chile pepper

½ teaspoon lime juice

¼ teaspoon salt

¼ teaspoon ground cumin

BURGERS

2 medium jalapeños, seeded and finely diced (about ¼ cup)

3 ounces medium cheddar cheese, finely diced (about ⅓ cup)

1 pound ground beef

Salt

Ground black pepper

4 kaiser rolls or corn-dusted buns

8 tomato slices

4 iceberg lettuce leaves, coarsely chopped

Step 1: Make the creamy poblano sauce by adding all of the ingredients to a small food processor or a blender. Process on high until the poblano pepper is barely visible. Spoon the sauce into a covered container and refrigerate it until needed.

Step 2: Use your hands to mix the finely diced jalapeños and cheddar cheese with the ground beef.Divide the beef into 4 equal portions, roll each into a ball, and press onto a wax paper–lined baking sheet into the shape of patties that are slightly larger than the diameter of your buns. Lay another sheet of wax paper on top of the patties and freeze the patties for at least 2 hours.

Step 3: When the beef patties are frozen, preheat your barbecue grill or indoor grill to high heat. Cook the beef patties for 3 to 4 minutes per side or until done. Lightly salt and pepper the patties when you drop them onto the grill.

Step 4: While your patties cook, preheat an indoor griddle or skillet to medium/high heat and brown the faces of the top and bottom buns.

Step 5: Spread a generous portion of the poblano sauce on the face of the top buns.

Step 6:When the beef is cooked, place each patty on the bottom buns.

Step 7:Add two tomato slices on top of each beef patty, followed by a handful of chopped lettuce.

Step 8:Flip the top bun over onto the burger and serve.

How to Make a Waffle House Waffles – Secret Recipe Revealed

How to Make a Waffle House Waffles – Secret Recipe Revealed

Things You Need

1 large egg

½ cup granulated sugar

1 teaspoon salt

½ teaspoon vanilla extract

1 cup half-and-half

¼ cup buttermilk

2 tablespoons shortening, melted

3 tablespoons unsalted butter, melted

8 ounces (1⅔ cups) all-purpose flour

¼ teaspoon baking soda

Nonstick spray

ON THE SIDE

Butter

Maple Syrup

Step 1: Combine the egg, sugar, salt, and vanilla in large bowl with an electric mixer on high speed for 1 minute.

Step 2: Add the half-and-half, buttermilk, shortening, and butter and mix well.

Step 3: In a separate medium bowl, combine the flour with the baking soda. Add the flour to the wet mixture and mix well with the mixer. Cover and chill the batter overnight for the best results, or you can use it right away if you like.

Step 4: When you are ready to make the waffles, preheat a waffle iron. Spray the waffle iron with a little nonstick cooking spray, then spoon ⅓ cup to ½ cup of batter (depending the on the size of your waffle iron) onto the center of the waffle iron.

Step 5: Cook the waffles for 2 to 3 minutes or until golden brown. Serve with a pat of butter on top and maple syrup on the side.

How to Make KFC Original Recipe Fried Chicken - Secret Recipe Revealed

How to Make KFC Original Recipe Fried Chicken

Secret Recipe Revealed

BRINE

⅓ cup salt

1 tablespoon MSG (such as Accent seasoning)

8 cups water

1 whole roaster chicken (4 to 5 pounds), cut into 8 pieces

6 to 12 cups vegetable oil

BREADING

9 ounces (1¾ cups) all-purpose flour

1 tablespoon plus 1 teaspoon salt

1 tablespoon MSG

2 teaspoons granulated sugar

2 teaspoons ground tellicherry pepper

½ teaspoon ground white pepper

½ teaspoon paprika

½ teaspoon ground savory

½ teaspoon ground sage

¼ teaspoon ground ginger

¼ teaspoon ground marjoram

¼ teaspoon onion powder

⅛ teaspoon garlic powder

⅛ teaspoon ground cayenne pepper

DREDGE

4 large eggs

2 cups skim milk

Step 1: To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

Step 2: Heat the oil in a deep fryer to 300 degrees F.

Step 3: Make the breading by combining all of the ingredients in a large bowl.

Step 4: In a separate bowl, beat the eggs and then stir in the milk.   

Step 5: When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.

How to Make CHILI’S GRILLED BABY BACK RIBS

How to Make CHILI’S GRILLED BABY BACK RIBS

RIB SEASONING

2¼ teaspoons garlic powder

2 teaspoons salt

1¼ teaspoons coarse ground black pepper

1 teaspoon granulated sugar

½ teaspoon onion powder

⅛ teaspoon citric acid

⅛ teaspoon ground thyme

4 racks trimmed baby back ribs

SAUCE

1 cup ketchup

1 cup water

3 tablespoons light brown sugar

3 tablespoons apple cider vinegar

2½ teaspoons yellow mustard

1 teaspoon hickory liquid smoke

½ teaspoon plus ⅛ teaspoon salt

⅛ teaspoon onion powder

⅛ teaspoon garlic powder

⅛ teaspoon ground black pepper

Pinch of citric acid

YOU WILL ALSO NEED

Smoker

Small pecan wood chips

Sprayer bottle of water

Step 1: Preheat a smoker to 225 degrees F.

Step 2: Combine the seasoning ingredients in a small bowl then pour it into a shaker and shake generously over the ribs.

Step 3: Place the ribs in your smoker with ¼ cup to ½ cup of small pecan wood chips and a pan or metal bowl of water. Smoke for 4 hours (open the vent for the first 2 hours). After 2 hours, add more water to the pan if necessary, mist the ribs with water, and close the vent. Spray the ribs with water every half hour from now on until done.

Step 4: While the ribs are smoking, make the sauce by combining all of the ingredients in a saucepan over low heat. Heat for 2 hours, uncovered, stirring occasionally, until hick. Cover and remove from the heat until the ribs are done.

Step 5: When the ribs are done smoking, wrap them in plastic wrap, then aluminum foil, and put them in your refrigerator for a couple of hours, or until you plan to serve them. This will give your ribs a similar tenderness and flavor to the real thing. However, if you want to serve the ribs sooner, skip to the next step.

Step 6: When you are ready to serve the ribs, preheat a barbecue grill to high heat.

Step 7: When the grill is heated, place the ribs, bony side-down, on the hot grill. Baste the top of the ribs with sauce and grill for 2 minutes. Flip the ribs and baste the bottom of each rack with sauce and grill for 2 minutes. Turn them sooner if the sauce begins to burn. Flip the ribs over onto the bony side again and give each a final baste with the sauce. Cook for 2 more minutes and serve.

If you want even better smoky flavor in your ribs, try using apple or cherry wood

chips in your smoker, rather than pecan chips.