Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 2 tbsp DIPSTIX Grilled Steak Seasoning (use a little or a lot / season to taste)
• 1 tsp Worcestershire sauce
• 1 tbsp olive oil (for grilling or pan-frying)
• 2 pretzel buns
• 1 tbsp butter (for toasting buns)
• 2 slices mozzarella cheese
• 2 pickle slices (or more, to taste)

Instructions

• Prepare the Patties:
• In a mixing bowl, combine the ground beef, DIPSTIX Grilled Steak Seasoning, and Worcestershire sauce.
• Mix gently with your hands, being careful not to overwork the meat.
• Divide into two equal portions and shape into patties slightly larger than the buns (they will shrink when cooked).
• Cook the Burgers:
• Heat a grill or pan over medium-high heat and add a bit of olive oil. (Grill 400 degrees)
• Cook the patties for about 3-4 minutes per side for medium-rare, or longer to your preferred doneness. (Beef Safe temp 145)
• During the last minute of cooking, place a slice of mozzarella cheese on each patty and cover to let it melt.
• Toast the Pretzel Buns:
• While the burgers are cooking, melt butter in a skillet over medium heat.
• Place the pretzel buns cut-side down in the skillet and toast until golden brown.
• Assemble the Burgers:
• Place the grilled patties on the toasted pretzel buns.
• Top each with pickle slices.
• Add the top bun and serve hot!

DIP TIP:

For some extra flavor – add a shake of DIPSTIX GARLIC & HERB to your pretzel bun before you toast it!

The post Grilled Steak-Seasoned burger on a Pretzel Bun appeared first on Dipstix.

Ingredients

• 2 Large Chicken Breasts (Cubed)
• DIPSTIX WICKED CHICKEN RUB
• Tzatziki Sauce
• 1 Sliced White Onion
• Pita Bread

Instructions

• Cut chicken into approx. 1/2″ cubes
• Slice Onion to desired thickness
• Drizzle some olive oil in a frying pan and place chicken in pan
• Season with a “A FEW SHAKES” of DIPSTIX WICKED CHICKEN
• Cook chicken thoroughly or to safe temp of 165
• Warm Pita Bread
• Place Chicken on Pita bread, top, add tzatziki sauce, onions, diced tomatoes or your favorite toppings!

DIP TIP:

For some extra flavor – Brush pita bread with your favorite olive oil, add a shake of DIPSTIX GARLIC & HERB and warm bread on a griddle or in a pan.

The post Wicked Chicken Gyros appeared first on Dipstix.

Ingredients

• 1 Packet of DIPSTIX All-American Ultimate Chicken Vegetable Soup
• 8 Cups of Water
• 1 pack of diced up Chicken Tenders or 2 Chicken Breasts diced
• 1/2 Cup of Egg Noodles

Instructions

• Simply add 8 cups of water to a pot
• Add 1 packet of DIPSTIX All-American Ultimate Chicken Vegetable Soup
• Add 1/4 Cup of Egg Noodles or Rice
• Add 1 packet of chicken tenders or 2 chicken breasts diced
• Bring to a boil for 10 mins. Let simmer for 1 hour. (make sure any “fixin’s” are properly cooked)  
• Serve with crackers or your favorite bread!

DIP TIP:

For quicker Soup – Add all ingredients to your Instant Pot and pressure cook for 10 mins and serve!

The post All-American Ultimate Chicken Vegetable Soup appeared first on Dipstix.

Ingredients

• 1/2 – 1 lb of Red Patagonia Wild Shrimp (peeled)
• 1/4 cup (or desired amount) of WILDFLOWER HONEY
• Habanero Seasoning Salt
• Sweet N’ Sassy Rub

Instructions

• Coat piece of tinfoil with cooking spray or butter and place desired shrimp on foil (if pan searing place a few drizzles of olive oil in skillet – cook at med-high heat after coating shrimp)
• Place honey in a bowl and warm for 10 seconds in the microwave
• Add a few shakes of Habanero Seasoning Salt to honey and thoroughly mix
• Drizzle Honey Mix over shrimp on foil or in pan
• Add “a few shakes” of our Sweet N’ Sassy Rub to the shrimp while cooking
• Cook until shrimp are opaque and pearly pink in color (safe temp 140)
• Plate & Serve!

DIP TIP:

Add some diced and browned bacon to your skillet or grilled shrimp for even more flavor!

The post Honey Habanero Red Shrimp appeared first on Dipstix.

Ingredients

• 4 Salmon Portions
• DIPSTIX Wildflower Honey 1/4 Cup
• DIPSTIX Chipotle Blend (season to taste) approx. 4 tablespoons

Instructions

• Place honey in a bowl and warm for 10 seconds in the microwave
• Add Chipotle Blend Powder to honey and thoroughly mix
• Coat piece of tinfoil with cooking spray or butter and place desired amount of salmon on foil
• Generously coat salmon with Honey & Chipotle mixture
• Place on grill or if in a oven on a tray at 350 degrees and cook to desired finish (safe temp 145)
• Remove, plate and serve with your favorite sides or greens!

The post Honey Chipotle Salmon appeared first on Dipstix.

Ingredients

• Grass fed beef tips
• Organic beef broth
• 1/4 cup Dipstix Grilled Steak Seasoning

Instructions

• Mix trimmed up Grass Fed Beef Tips with a small box of Organic Beef Broth and 1/4 cup of our famous Dipstix Grilled Steak Seasoning
• Marinade for 2 hours in tin pan (hey.. easy clean up)
• Place on grill and slow smoke 40 mins, raise temp to 350 until desired finish

The post Delicious Grass Fed “Dip Tips” appeared first on Dipstix.

Ingredients

• 6 Cobs of Corn, dehusked
• 1 stick of butter, melted
• Mary’s Favorite BBQ Rub

Instructions

• Mix Mary’s Favorite BBQ Rub with Melted Butter
• Place Corn on Pellet Grill
• Baste corn until covered with sauce and during cooking
• Grill until charred and tender or to desired results

The post Smoked n’ Spicy Sweet Corn appeared first on Dipstix.

Ingredients

• 2-4 Baking Potatoes
• 1 cup sour cream
• 1 cup whole milk
• 1 stick of butter
• 1 cup cheddar cheese
• Dipstix Bacon Stix
• 2 tsp Dipstix Season All
• Dipstix Northwoods Pepper Blend

Instructions

• Bake Potatoes for 1 Hour at 400 degrees
• Cut in half length wise
• Scrape out insides and place in mixing bowl.  Be sure to leave a little potato on the inside to maintain shells
• Add 1 DIPSTIX BACON STIX, 2 Teaspoons of Dipstix Season All, 1 Cup of sour cream, 1 Cup of whole milk, 1 stick of butter, 1 Cup of cheddar cheese & few shakes of our Dipstix Northwoods Pepper Blend
• Smash the potatoes together
• Fill shells
• Top each potato with little more grated cheese
• Pop ’em in the oven and warm for 15-20 minutes
• ENJOY!

The post Twice Baked Bacon Stix Tators appeared first on Dipstix.

If you’re always busy like us, here is a Shortened Work Day Recipe:

Ingredients

• 2-3 lbs your local deli artisan mac n cheese 
• 1 Cup panko bread crumbs
• 2 Cups of “Murray’s Mac n Cheese” blend shredded cheese
• DIPSTIX “B*#%}*’’ BRISKET RUB”

Instructions

• Spray 9 X 13 aluminum pan with nonstick spray (I prefer olive oil spray)  and pour pre-cooked mac n cheese mixture into pan.  Sprinkle 2 cups of  Murray’s Shredded Mac n Cheese blend cheese over the mac.  Sprinkle Panko bread crumbs over top of mixture.  Dust w DIPSTIX “B*#%}*’  BRISKET” Rub. 
• Smoke 20 mins on pellet grill and oven bake at 350 until golden brown if  still needed or your desired finish.  (Mac is pre-cooked on this  recipe)  Don’t over smoke 20 mins should do it – you know your grills 👍
• Prep Time: 10 minutes 
• Smoke Time 20 mins
• Cook time 20 mins-ish (Your desired finish)
• ENJOY!! 

Here is the full enchilada version or what we call the “WEEKEND (we have time) Recipe!” 😁 
 

Prep Time: 30 minutes 
Cook Time: 2 hours 
Smoke Time: 20 minutes

Ingredients

• 1 Box Macaroni 
• 7 Tbsp Butter un-salted
• 1 tbsp olive oil
• 1⁄2 Large sweet onion chopped
• 4 Cups whole milk
• 1⁄4 Cup Flour
• 2 large garlic cloves chopped
• 1 tbsp brown mustard
• 1 Cup sharp Cheddar cheese
• 1 Cup Pepper Jack cheese
• 6 Slices of Gouda cheese
• 1 small container sour cream
• 1 Cup panko breadcrumbs
• DIPSTIX “B*#%}*’ BRISKET” RUB

Instructions

• Cook pasta 2 minutes under what’s on the box (regular elbow pasta takes 8 minutes).
• In a 12-inch fry pan melt butter over medium heat and sauté diced onions until soft, then add garlic.
• Add flour a little at a time whisking until everything is covered, cook 2 minutes.
• Reduce heat to low and slowly add milk whisking the mixture.
• You can now add the brown mustard.  Turn heat back to medium until  mixture is steaming but not boiling then remove from heat and add the  cheese a little at a time continually stirring until it is smooth. Now  add the cooked macaroni.
• Spray 9 X 13 aluminum pan with nonstick spray and pour 1⁄2 of mixture  into pan. Lay sliced gouda cheese over top, spread sour cream over  cheese and add remaining mac n cheese mixture. smoke for 20 minutes take  off heat. Now make the breadcrumb topping. Heat 2 tbsp butter and 1  tbsp olive oil over medium heat in medium fry pan, when butter is melted  add panko breadcrumbs and roasted until they start to brown, remove  from heat. Coat top of mac n cheese with breadcrumb mixture and dust  with DIPSTIX B*#%}*’ BRISKET.
• Cook in oven for 30 minutes at 350. 
• READY TO SERVE!  Enjoy!! 

The post Ultimate Smokey Mac N Cheese appeared first on Dipstix.

Ingredients

• 1 whole chicken
• DIPSTIX WICKED CHICKEN
• Olive Oil

Instructions

• Lightly coat with olive oil
• Generously Rub DIPSTIX WICKED CHICKEN all over bird
• Let stand overnight for superior flavor or simply season bird and cook
• Smoke on 250 for 1 hour (Cook times vary with different grills)
• Bring up heat to 350 – finish to your desired taste (165 temp)

 Yum!!!! 🤤 

The post SMOKED WICKED CHICKEN appeared first on Dipstix.