Creativity of Cooking

https://prezi.com/view/p91vhtCry00Vq5vinNEb/

Traeger Grill Trick of my Trade

Here I talk about Traeger Grills and why I like to use them for the cooking that I do.

https://soundcloud.com/bazziggy/traeger

http://www.traegergrills.com/

Olde Town Spice Shoppe Review

The following is my audio review of the Apple wood smoked rub I used from the Olde Town Spice Shoppe.  Links to the Apple Bourbon Pork chops and the Olde Town Spice Shoppe below the review link.

https://soundcloud.com/bazziggy/oldetownspiceshoppe

http://bazziggycooking.blogspot.com/2017/10/apple-bourbon-pork-chops-with-onion_5.html 

http://www.oldtownspices.com/

Home Made Pizza Americana

I have had quite a while to perfect pizza cooking and dough's which in my opinion is the most important thing about a pizza if the dough isn't good then the rest of the pizza won't be.  This pizza dough is a very basic pizza dough that can be compared to most pizza restaurants normal type of pizza and in my opinion tastes just as good as theirs or even better especially when it's a chain using frozen dough.  This pizza is also good if you wish to prepare it then chill it in the refrigerator until you are ready for it for example cooking a bunch of pizzas at the same time for a party.

Ingredients:

1. 5 Cups Unbleached High-Gluten or Bread Flour
2. 3 TBSP Honey or Sugar
3. 2 TSP Salt
4. 2 TSP Instant Yeast
5. 1/4 Cup Olive or Vegetable Oil
6. 1 Cup Milk (Low Fat or Whole)
7. 3/4 Cup Room Temperature Water

Directions:

1. Place all the ingredients into the electric stand mixer and set the mixer on a low speed for about 4 minutes.  After this allow the dough to rest for 5 minutes then on a medium low setting allow the mixer to mix to dough for another 2 minutes.  If you are doing this by hand then use a metal spoon and a metal mixing bowl and mix together into a coarse ball as you rotate the bowl with one hand and the other mix the dough with the spoon like a dough hook for the same duration.
   
2. Once the dough is done test the dough to make sure it's the right consistency by touching the dough if the dough sticks to your hands then it needs more flour so keep adding flour to the dough by the Tablespoon full till the dough no longer sticks to your hands.  The dough will be too dry if the dough does not attempt to stick to the sides or the bottom of the bowl in this case add water by the Tablespoon full till the dough slightly sticks to the sides and bottom of the bowl but comes off clean.
   
3. After the dough is to the right consistency take a small piece of the dough either by tearing or cutting it off and then stretch it evenly if thin translucent membranes appear in the dough then the dough is mixed thoroughly and is ready for the next step.
   
4. Take the dough and roll it out into a ball then take it and cut it into 4 10 oz sections and then roll these into balls making sure there are no air pockets in the dough.
   
5. Brush or lightly rub olive oil to the outside of the balls and place them in freezer bags and set in the refrigerator for 2 hours minimum (Over night if possible) to allow the dough to rise.  Extra portions can be placed into the freezer for up to 3 months for later use after being chilled in the refrigerator.
   
6. 2 hours before needed take the dough out of the refrigerator and allow to get to room temperature.  After this flour your work area and then work the dough out into the desired shape by stretching it or tossing the dough if you know how.
   
7. Preheat the oven to 400 °F (~204 °C).  If cooking on a stone allow this to heat in the oven while it's preheating.
8. After the dough is to the desired size perforate the dough to allow the air to escape during cooking and to prevent bubbles in the pizza.  You can use a fork if you don't have a perforator.
   
9. Place the sauce from the previous recipe onto the dough and spread it around leaving the outside edge free of sauce to allow the crust to rise and not to burn the exposed sauce.
   
10. Next place down a layer of cheese for this I used a pre packaged pizza blend but just mozzarella will work just fine.
    
11. Next place the meats on top of the cheese.  If you are doing just pepperoni or Canadian bacon then just place more cheese down before adding the meat since these meats will slide off should there be cheese on top of the meats alone sausage or other ground meats don't need this treatment.
    
12. Next place your vegetables onto the pizza. then top with more cheese if you are using precooked bacon add this on top of the layer of cheese covering the vegetables.
    
13. Place the pizza on a pan or a peel and slide the pizza into the oven or onto the stone and allow to cook for 15-20 minutes or the crust becomes a golden brown and remove from the oven.
14. Allow the pizza to cool then cut and serve.

All-Purpose Marinara Sauce

With my family visiting from Texas I was asked to make some home made pizza and in my opinion one of the two most important things for a pizza is the sauce.  Now this is a basic marinara sauce that I have perfected over the years using some tips and tricks I have learned over the years to give it a nice Italian flavor and a slight sweet taste to it from the onions.  Now you can use this on pizza or as a sauce on pasta should you choose to but in my opinion for a better pasta sauce remove the water and use a can of diced tomatoes with the juice they come packaged in to give it a thinker consistency.  Of course if you do like a thinner sauce then this might be what you are looking for with no alterations to it.

Ingredients:

1. 1 Can (28 ox) Tomato Purée
2. 1 3/4 Cup Water
3. 1 TBSP Dried Parsley
4. 2 TSP Dried Basil
5. 1 TSP Dried Oregano
6. 1/2 TSP Dried Thyme
7. 1/2 TSP Dried Marjoram (Optional)
8. 1/4 TSP Cracked Black Pepper
9. 1/4 Cup Olive Oil
10. 2 TBSP Brown Sugar
11. 2 TBSP Minced Garlic or Garlic Powder
12. 1/4 Cup Red Wine Vinegar or Lemon Juice
13. 1/2 Cup Finely Chopped Yellow Onion
14. 1 TBSP Butter
15. Salt to Taste

Directions:

1. In a skillet bring to heat the olive oil.  Once up to temperature add in the onions and allow to Sauté for about 5 minutes or until soft.
   
2. Once onions are done cooking add in the butter and brown sugar then allow the onions to caramelize.
3. Once the onions are caramelized add in the dry ingredients and mix together. if you are using minced garlic add before the dry ingredients and allow to Sauté for a short time before adding in the dry ingredients.
   
4. Once everything is mixed together add the red wine vinegar or lemon juice to the mixture and turn off the heat.
   
5. In a large pot put in the tomato purée, water, and the mixture from the skillet then mix together and allow to simmer on low heat to bring out the flavors.
   
6. Allow the sauce to cook for 15 minutes and then remove from heat and allow to cool.  Once cool transfer to the refrigerator and allow to set for at least 2 hours better to allow it to set for a day to allow the flavors to be drawn out of the sauce.

Comparing Cooking a Steak at Home to going out to a Steakhouse

After having some family visit and them asking for a good steak to eat for dinner one night I told them I would cook them one about as good if not better then one they could get at a steakhouse.  After the meal most of them were wondering what it would of costed to go out and eat instead of having me do steaks at home so after figuring out the prices this is what I managed to come up with.  Most of them were surprised how much more especially the higher end steakhouses charged over just doing it at home that you could get a couple of extra meals out of the same price.  I hope that this chart helps you and others know that cooking can not only be fun but also a lot cheaper then going out and getting a meal.

Apple Smoked Baby Back Ribs

After some real life issues I needed to take care of I'm back with a new recipe for Apple Smoked Baby Back Ribs.  I personally like this recipe for ribs because it's nice and flavorful with out the need of a sauce to help it out. I also like smoking them with apple wood to add a hint of the sweet fruit flavor to the meat.  I have tried a couple of times in the past to make a apple cider barbecue sauce  but still haven't found one that tastes right in my opinion and I'll keep working on that and maybe one day I'll figure something out that I like and share it on here with everyone to view.

Ingredients:

Ribs:

1. 2 Racks of Baby Back Pork Ribs
2. 1/3 Cup Yellow Mustard
3. 1/2 Cup Apple Juice
4. 1 TBSP Worcestershire Sauce
5. 1 TBSP Apple Cider Vinager
6. 1/2 Cup Dark Brown Sugar
7. 1/3 Cup Honey (Warmed)

Rub:

1. 3 TBSP Brown Sugar
2. 1 TBSP Chill Pepper Powder
3. 2 TBSP Cracked Black Pepper
4. 1/2 TBSP Garlic Powder
5. 2 TBSP Onion Powder
6. 1 TBSP Salt
7. 3 TBSP Basil
8. 3 TBSP Thyme

Directions:

1. Take all the ingredients for the rub and mix them together in a bowl until thoroughly mixed together.
2. If the ribs still have the membrane on the bone side take a butter knife or a flat head screwdriver and work it under the membrane in the middle of one of the bones to create a starting point then with some paper towels get a firm grip and tear the membrane off of the ribs.
   
3. Start the smoker with the apple wood.
4. In a bowl mix together the Mustard, 1/4 cup of apple juice, Worcestershire sauce, and apple cider vinegar.
5. Spread the mixture over the ribs and work it into the meat in a thin layer then take the rub and apply it to the ribs and thoroughly cover the ribs in the rub.
   
6. Once the smoker is ready place the ribs meat-side up and allow them to smoke for at least 3 hours.
7. After the 3 hours remove the ribs from the smoker and set the temperature up to 225 °F (~107 °C).
8. Prepare 4 sheets of tin foil and turn up the edges of two pieces up to retain the liquid.  place the ribs inside the tin foil then top each rib with half of the honey, brown sugar, and the remaining apple juice.  Fold the tin foil over the ribs then cover the top part with another piece of tin foil then return to the smoker or grill and let them cook for another 2 hours.
9. If you desire sauce on the ribs in the last 30 minutes of cooking remove the ribs from the tin foil and place back on the smoker or grill then brush the sauce of choice on top and allow it to tighten during the last 30 minutes of cooking.
10. Let rest for 5 minutes after cooking before serving.

Grilled Sweet and Sour Chicken and Chipotle Corn

This is a nice and quick meal that can be made in about 30 minutes, which is nice for those times when you don't have much time on the week nights to prepare and cook a meal.  The taste the chicken complements the chipotle corn very well allowing you to have a nice hot burn from the corn and a cooling sweet taste from the chicken to keep the spice from getting to overwhelming.

Ingredients:

1. 4 medium chicken breasts or 8 small chicken breasts
2. Sweet and Sour Salad Dressing
3. 4 Ears of Sweet Corn
4. 3 TBSP. of Unsalted Butter
5. 2 TSP. of Chipotle Pepper Powder
6. 2 TSP. Lime Juice
7. 1/4 TSP. Cracked Black Pepper
8. 1/2 TSP. Salt

Directions:

1. The night before marinate the chicken breasts in a container with the sweet and sour salad dressing making sure the chicken is covered to soak in the flavor.  Before grilling rotate the chicken in the container to allow more of the marinate to cover all the chicken.
   
2. Preheat the grill to 450 °F (~232 °C).
3. In a small sauce pan melt the butter.  Once melted whisk in the chipotle powder, pepper, lime juice, and salt to the butter and allow it to cook for 30 seconds to 1 minute on low heat.  remove from the heat and allow to cool and absorb the flavor.
   
4. Husk and clean the silk off of the corn and then remove the ends.
   
5. Place the chicken on the grill and allow to grill for 30 minutes turning halfway though cooking.
6. While chicken is cooking for the first 15 minutes brush the chipotle butter onto the corn making sure to cover the each ear completely with the butter.
   
7. Once the chicken is flipped half way though cooking add the corn directly onto the grill grates and allow the corn to cook for the remaining duration of the chicken turning every 4 minutes.  Once chicken and corn are completely cooked allow the meat to rest for 5 minutes then serve.

Steak House Ribeye and Baked Potato with Onion Straw Topper and Wilted Lettuce

Cooking that perfect steak can be a daunting task but after some practice learning how to cook to a near steak house perfection can be in your grasp.  A few tips that I have learned over the years for cooking a steak is to never over season it you want to experience the flavor of the meat especially a expensive cut like a ribeye so all I use is sea salt and pepper to season it and rub in a little olive oil to help crisp up the outside portion of the steak.  Another tip I personally have for cooking that perfect steak is to cook something like baked potatoes with it since the potatoes take a long time and this will allow the grating to the grill to get nice and hot to allow for the cross pattern grill marks on the outside of the steak.

Ingredients:

1. 4 Ribeye Steaks Cut about 1 in to 1 1/4 in Thick
2. Sea Salt
3. Cracked Black Pepper
4. Olive Oil
5. 4 Medium to Large Baking Potatoes
6. 1 Large Sweet Yellow Onion
7. Flour
8. Cayenne Pepper Powder
9. Canola Oil
10. Buttermilk
11. 2 Heads of Romaine Lettuce
12. 4 Pieces of Thick Cut Butcher's Bacon or 6 Slices of Regular Cut Bacon
13. 1/2 Cup Apple Cider Vinager
14. 1/2 Cup Water
15. Sugar
16. Butter (Optional)
17. Sour Cream (Optional)
18. Cheddar Cheese (Optional)
19. Chives (Optional)

Directions:

1. Bring the steaks to room temperature. and preheat the grill to 450 °F (~232 °C).
2. Wash and scrub the potatoes under cold water to remove the dirt.
3. Prepare tin foil for the potatoes then apply a little bit of olive oil and rub it into the outside of the potatoes then add salt and rub into the potatoes as well.  Apply a little bit of olive oil to the steaks and rub it into the steaks then rub a little bit of the salt and pepper into the steaks after they are rubbed in the oil.  Set the steaks to the side and wrap the potatoes in the tin foil.  Once the grill is up to temperature place the potatoes on the grill and allow them to cook for ~45 Minutes before cooking the steaks.
   
4. Next prepare the seasoned flour for the onion straws.  In a shallow bowl mix together a batch of flour with some salt, pepper, and cayenne pepper powder then mix together till ingredients are completely mixed together I prefer to work with smaller batches to reduce waste.
   
5. Cut a little more than 1/2 of the yellow onion into thin slices then remove and set to the side the inner parts that don't make good rings.  Take the rings in small batches and cut a line though them to open the onion rings up.  One this is done take the middle parts not used for the rings and the rest of the onion and chop into fine pieces and set to the side.
   
6. Chop the bacon into small pieces and then in a skillet on medium low heat begin to cook the bacon. Once the bacon is partially cooked add in the onions that you chopped into the bacon and brown them together.
   
7. While the bacon and onion brown wash the romaine lettuce and then peal the leaves off of the heart and let them dry.
   
8. Pat dry the leaves and then break into smaller pieces and place them into a bowl leaving the stalks out of the bowl and discard the stalks after breaking off the main part of the leaves.  By this time the bacon and onions should be done slowly add the apple cider vinegar, water, and a dash of sugar to the skillet.  stir and then turn off the heat once the sugar dissolves.
   
9. Place enough canola oil into a small fryer that small batches of the onion straws will be submerged then preheat the fryer to 350 °F (~176 °C).
10. Take the onion straws and coat them in buttermilk with one hand then place the onions into the bowl with the flour mixture and with your dry hand coat the onions with the flour mixture knock off any excess flour and set aside and move to the next batch.
    
11. Take the steak and place it on the grill and allow it to cook for 5-8 minutes then rotate the steak 90° and allow the steak to cook for about another 4 minutes this will add the cross grill marks to the top of your steak.  While the steak cooks test the fryer with a small dash of the flour mixture to make sure it is up to temperature once it is add small batches of the onion straws to the oil.  Using small batches and making sure the onions are clear of extra flour makes sure that the flour won't kill the oil.  the onions will fry till they become golden brown once this happens remove from the oil and place on a plate with a paper towel to soak the extra oil off of the straws then move to the next batch.  During this time set the skillet back on very low heat to help warm it up for the lettuce.
    
12. once the steak has cooked for the 9-12 minutes flip the steak over and allow the steak to finish cooking.  To test how done the meat is use your index to pinky finger and touch them to your thumb feeling the area of your palm just below your thumb. your index finger and thumb is rare and with medium rare and medium following down to your pinkey and thumb for well done. when compared to poking the steak with your tongs.  The Potatoes will be done by this point as well but if you wish to test them poke a tooth pick or a wooden skewer though the potato if the potato gives no resistance it is done.  When the steak is done lightly dust the top of it with some sea salt.
13. Allow the steak to rest for about 5 minutes before serving.  Durring this time remove the tin foil from the potatoes and cut down the middle of the potatoes allowing the excess steam to escape.  Take the mixture in the skillet while it's warm and pour over the top of the lettuce then toss together coating all the leaves serve in either a side bowl or plate onto the main plate.  Squeeze the ends of the potatoes to open them up and plate them then dress with butter, sour cream, cheese, and chives if you desire.  Plate the steak and then top with the onion straws and enjoy.

Spice Cake with Apple Cinnamon Glaze

I originally had planed to do a different meal for today but was informed of a family gathering last minute and decided that I would bring a mild desert for all to enjoy after the meal after debating for a while a spice cake was decided on. After baking this dish a sudden realization of adding optional pecans would of brought some nice flavor and crunch to this cake so in the recipe down below I figured I would write in the optional topping should you choose to add it to your version.

Me and my family really enjoy this cake since it has both really nice flavors and isn't overly sweet making it a nice cake for after a meal for just for a hint of dessert or an early morning sweet to enjoy with a nice cup of coffee before starting the day.

Ingredients:

1. 1/4 Cup Butter
2. 2 Eggs
3. 2 Cups Flour
4. 1 1/2 TSP. Baking Powder
5. 1 TSP. Cinnamon
6. 1/2 TSP. Baking Soda
7. 1/4 TSP. Ground Nutmeg
8. 1/4 TSP. Ground Cloves
9. 1/4 TSP. Ground Ginger
10. 1/4 Cup of Shortening or Oil
11. 1 1/2 Cups Sugar
12. 1/2 TSP. Vanilla
13. 1 1/4 Cups Buttermilk
14. 1/2 Cup Chopped Pecans (Optional)
15. 1/2 TSP. Apple Juice
16. Powdered Sugar

Directions:

1. Bring Butter and Eggs up to room temperature and preheat the oven to 350 °F (~176 °C).
2. Prepare the baking pan by greasing and flouring the sides (1 13 in x 9 in pan or 2 8 in round pans about 2 in deep or 1 Bundt Pan)  If using a Bundt Pan and you wish to add pecans add the pecans to the bottom of the Bundt Pan after greasing and flouring it.
3. Sir together the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger in a bowl till completely mixed together.
   
4. Beat into a small bowl the Butter and shortening on medium to high speed until smooth for 30 seconds.  Mix into the dry mixture and mix together.
5. Add the sugar and vanilla to the cake mixture and mix together.
6. Add the eggs one at a time and allow to blend into the cake mixture.
7. Slowly add to the buttermilk to the cake mixture until completely mixed together scraping the sides with a spatula to help mix in any dry ingredients that might get stuck to the sides of the bowl.
   
8. Pour the cake mixture into a pan making sure that it is spread evenly in the pan.
   
9. Place int he oven and allow the cake to bake for about 35 minutes or until golden brown.  You can use a tooth pick to test and see if the cake it done by sticking the cake and seeing if the tooth pick is pulled beck up clean.  If you are using a 9 x 13 or 8 in round pans half way though cooking remove the cake and add the pecans to the top of the cake and place back in the oven.
10. While the cake is baking mix together in a small bowl 3 heaping spoons of powdered sugar and the apple juice with a pinch of cinnamon and whisk together until all the lumps from the powdered sugar have been removed if glaze is still too runny add some extra powdered sugar till glaze is thickened but still flows.
11. Once baked remove from the oven and allow to cool.  If using a bundt pan once the cake and pan are cool enough to handle with hot mitts place plate on the top of the pan then flip the pan over and lightly tap the pan to remove the cake and remove the pan.
    
12. Slowly spoon the glaze over the top of the cake making sure that it covers most of the cake while the cake is still warm and allow the cake to sit for 5 minutes then serve.

Smoked Cheddar Salmon Spread

So after smoking the salmon yesterday I took a good portion of what I made and turned it into a spread that can be used for parties and events or even used to make a quick meal out of a bagel.  The part that I like about this is how easy it is to make a quick snack or meal out of once it's made.  letting the mixture sit refrigerated for a while before serving also helps to bring out more of the smoked salmon and cayenne pepper into the rest of the dish.  Had this dish taken up to city hall this morning and was quite surprised that around noon that it was almost gone which in my book is a huge success and I have a feeling I will be asked to make this again for another party or gathering latter on down the road.

Ingredients:

1. 6 oz Smoked Salmon Chopped or Shredded
2. 8 oz Cream Cheese
3. 1 cup of Shredded Cheddar Cheese
4. 2 TBSP. Chopped Green Onions
5. 1 1/2 TSP. Chopped Dill
6. 1/4 Cup Heavy Whipping Cream
7. 3 Dashes of Worcestershire Sauce
8. 1/2 TSP. Ground Cayenne Pepper 

Directions:

1. Place the cream cheese into a food processor to soften completely then place into a bowl.
2. Mix into the cream cheese the cream and Worcestershire sauce until the liquid is completely mixed in.
3. Add to the mixture cheddar cheese, green onion, dill, and cayenne pepper until the ingredients are evenly mixed together. Extra cayenne pepper can be added if the mixture is not to desired heat.
4. Finally add the smoked salmon and mix again until evenly mixed then store in refrigerator until needed.  Serve with crackers, chips or pretzels, or on a bagel.

Basic Smoked Salmon

Due to how much time this project takes to get ready I'll only be posting how to smoke the salmon which will be used in a recipe for tomorrow.  Now this is just a basic recipe that I like for smoking salmon and could be used for other fish that you might wish to smoke.  For this I tend to use a wet brine over a dry one just due to personal choice but both work great.  You can also during the brine process add spices to enhance the flavor like soy sauce and ginger to gain a more Asian flavor to the fish but I needed a more strict salmon flavor for tomorrow.

Ingredients:

1. 1 Cup Sugar
2. 1/2 Cup Sea Salt
3. 1 TBSP. Black Pepper
4. 1 Large Filet of salmon with skin still on

Directions:

1. Feel the filet for small bones and remove with tweezers.
2. Cut the filet of salmon into smaller pieces so that they will fit into a container
3. Place about a 1/2 gallon of warm water into a container then mix in sugar, salt, and pepper.  After sugar and salt dissolve into the water add the salmon and allow them to sit for 6-8 hours in the refrigerator.
4. Remove the salmon from the brine and pat dry with paper towels.  Then allow the salmon to sit uncovered until the flesh gets tackey.
5. Start the smoker and allow it to get up to temprature.
6. Place the salmon into the smoker skin side down and let it smoke for 2 hours.  In the last 30 minutes if you desire brush on a preserve like apricot jam to add some sweetness and flavor to the salmon.
7. Remove for smoker and allow to rest.

Cheddar Pork Burger with Chipotle Mayo and Grilled Sweet Potato Fries

Sometimes you just want a good tasting burger and for me this is that burger a recipe passed down from my old man which works with pork, beef, turkey, or even chicken.  I personally chose pork since my family has always eaten more pork then beef and the sweet potato fries in my opinion works a lot better with a good old fashion pork burger rather then a beef burger but should be good regardless of the type of meat you choose.

Ingredients.

1. 2 lbs of Ground Pork
2. Worcestershire Sauce
3. 1 TBSP Powdered Onion
4. 1/2 TBSP Seasoning Salt
5. 4 Large Sweet Potatoes
6. Salt
7. 4 TBSP. Olive Oil
8. 4 Gloves Garlic, Minced
9. 1 1/2 TSP. Chopped Thyme
10. Chipotle Pepper Powder
11. Sliced Mild Cheddar Cheese
12. 2 Thick Slices of Sweet Yellow Onion
13. 1 Large Tomato
14. Lettuce
15. 6 Slices of Butcher Cut Bacon cut in half
16. 1 Cup Mayo
17. 1/2 Cup Sour Cream
18. 1/4 TSP. Lime juice
19. 4 Hamburger Buns

Directions:

1. Place in a bowl ground pork, 5-6 dashes of Worcestershire sauce, powdered onion, and seasoning salt and mix by hand until completely mixed together.
2. Divide the ground pork mixture into 1/2 lb balls (or 1/4 lb balls if you wish for a thinner patty). then flatten into patties then round the edges back together.
3. Prepare the chipotle mayo by combining mayo, sour cream, and lime juice in a small bowl.  mix in chipotle powder till desired heat is achieved and place in refrigerator till the rest of meal is close to being done.
4. Place sweet potatoes into a large pot with cold water, add 2 TBSP of salt and cook until the potatoes are tender, but still firm, about 15 minutes then drain and allow the potatoes to cool.
5. Preheat the grill to 450 °F (~232 °C).
6. Mix together in a bowl olive oil, garlic, thyme, and chipotle powder to desired heat.
7. Slice the sweet potatoes into julienne slices then coat and toss the sweet potatoes with the olive oil mixture until evenly coated then place into a grilling pan with out over lapping each other.
8. Place pork burgers and sweet potatoes on the grill and allow them too cook for 40-45 minutes (Thinner patties should be added later due to less cooking time required) or untill sweet potatoes are cooked and burgers develop and nice crunchy crust on the outside but are firm on the inside.
9. in the last 5 minutes of cooking place the bacon and onion slices onto the grill and allow them to cook for about 5 minutes flip half way though cooking.  Add hamburger buns to the grill and cheddar cheese to the burgers in the last minute. toast the buns facing inside down on the grate.
10. Allow Burgers to rest for 5 minutes during this time dress the top part of the buns with chipotle mayo, lettuce, a tomato slice, and grilled onions.  Plate the sweet potato fries and add the burger to the bottom bun.