Monday, September 3, 2012

Pit Master DNA

Call it pit-master DNA passed down from one generation to the next. Top that with the indisputable title of superb sauce originator, and what do you get? You get an unforgettable taste bud experience that only can be created by Burnie's Sauces & Marinades. Steeped in southern culture and family pride, grandmother's heirloom sauces and marinades along with her seasoning meat rub have earned bragging rights. Now known as our legendary line of sauces these creations boasts flavor combinations so imaginative, you won't find them anywhere else on planet earth.

With our line up having 10 current awe-inspiring recipes (and counting), Burnie's has a sauce to excite everyone's palate. From hot and spicy to sweet and savory, each recipe is made from the freshest ingredients. Citrusy fruits, wild berries, seasonal herbs, and fragrant spices deliver a full-blown sensory explosion with every mouthful.
Whether braised, broiled, baked or barbequed, any meat or poultry can be transformed from mundane to magnificent. Variety and versatility makes Burnie's Sauces & Marinades equally complementary to veggies, salads, tofu and stir-fry. These heritage recipes are the product of decades of love and dedication. The Burnie's family hopes you enjoy your sauces and much as we enjoy creating them for you. Each of our sauces and marinades embody classic Southern Americana in every bottle.

Pineapple Mango Mahi Mahi, Peach Jalapeno Pecan Wings, and our Southwest Chili YUM!

Grilled mahi mahi is a delicious low fat, high protein, low carb entree.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


· 1 pound mahi mahi

· 1 cup Burnie’s Pineapple Mango Sauce to marinade fish with

· Salt to taste

Food Preparation:

1. If fish is frozen, defrost in refrigerator ahead of time. 2. Place fish in plastic bag or marinator with the Burnie's Pineapple Mango - refrigerate - for 30-60 minutes 3. Start grill or coals and bring up to temperature. 4. Cook with indirect heat - if using a charcoal grill, form some aluminum foil into a round disk 6 inches across and place just above the coals. If using a gas grill, turn off the center flame. 5. Remove fish from Burnie's pineapple mango marinade sauce. 6. Place fish on the grill, grill for approximately 5-8 minutes per side. When you turn the fish, brush it with more of the Pineapple Mango sauce. Cook until cooked through - do not overcook. 7. Serve with grilled vegetables prepared at same time on the grill - skewers of red and green peppers, tomatoes, onions, zucchini, etc. Add a side of sauce to the plate for dipping! Enjoy dinner the Bunrie's Way!

Burnie's Peach Jalapeno Pecan Wings

12 wings fresh or thawed then washed
4 cups crushed pecans
8 oz. of Burnie's Peach BBQ Sauce
Bread with or without you decide how you like them
Deep fry for 15-20 min.
Drain wings
Toss in Burnie's sauce with crushed pecans
Serve with celery ranch or blue cheese

Burnie's Southwest Chili

5 Pounds Groundbeef / Turkey (browned/ strained)
2 (small cans) Black Beans
2 (large cans) Kidney Beans (optional White Beans)
1 (large can) Diced Garlic/ Basil Tomatoes
1 Bottle Hot Sauce (Tapito)
2 Packs of Chili Mix (Shelby) Brown bag
1 Orange Bell Pepper (chopped)
1 Yellow Bell Pepper (chopped)
1 Red Bell Pepper (chopped)
1 Green Bell Pepper (chopped)
3 Jalapeno Peppers / Habanero (optional) (chopped)
1/2 Pd Mushrooms (sliced)
1/2 Onion (chopped)
Beef Sausage 1 PD Optional
1/2 cup LP's Liquid Gold Mild Sauce (optional)
Any extra salt, pepper, cayenne pepper or other seasonings are optional to taste

Wednesday, August 15, 2012

Burnie’s Beef Roast Recipe

Prep Time: 15 mins
Marinade Time: 24 hours
Cook Time: 60 - 90 mins

How to fix meat in pan

·         Place roast (24 hrs) in zip lock bag with your favorite Burnie’s Sauce & Marinade. Zip bag and place in fridge.

·         Take roast out of fridge and place roast in pan from the marinade zip bag (you can use the Burnie’s LG marinade from the bag) If you like a citrus taste try our Citrus Sauce instead of the Liquid Gold

·         5 fl oz of Burnie’s Liquid Gold

·         4 Potatos chunked

·         3 Carrots chopped

·         1 Onion chopped

·         Crush 3 garlic cloves

·         Place pan in smoker for cooking

You want to slow roast over indirect heat so medium heat is the order of the day, if you have a temperature gauge on the grill it should read between 265/285°F or 140°C. once the smoker is up to heat, place the pan in the smoker and roast 60-90 min to your taste or using the chart below to tell how done it is. Remember to baste the roast every 15 minutes with Burnie’s Sauce, but do it quickly so that you don't lose the heat in the smoker.

Check on the temperature of your meat using the chart

145°F or 63°C - Medium rare
160°F or 71°C - Medium
170°F or 77°C - Well done

Try serving with cole slaw or mashed potatos, mac & cheese, butter bread and sweat tea.

Optional is to smoke corn on the cob while cooking your roast

Dessert –  homemade vanilla ice cream & apple pie

Sunday, August 5, 2012

Burnie's Honey Grilled Chicken Salad

Burnie's Honey Grilled Chicken Salad

Ready in just 35 minutes, with prep time 15/20 min. and cook time 20/25 min. Make sure you keep your eye on the grill and not over cook the chicken.


0ne pound skinless chicken breast

One cup fresh berry’s (strawberry’s, raspberry’s, blueberry’s)

Half cup of pecans (fresh or dusted with cinnamon)

One cup of tangerine slices

Two heads of Ice berg lettuce (rinse, drain, break into bowl)

Tomato slices (wedges, chunks)

Green Onion if you like on side of bowl

Seasoned Croutons

Freshly grated parmesan cheese  

Grilling directions (chicken)

Preheat your grill to high heat

Lightly brush the grill grate with olive oil

Lay chicken on grate and grill for 8 minutes each side until juices run clear then remove, cool and cut/slice into serving size. Brush Burnie's Honey sauce to taste on chicken as you turn.

During this time you can heat the pecans and lightly sprinkle the cinnamon on for that sweet flavor just like you get in the park from Nut venders. Don’t over heat your just bringing the oils out of the nuts enough to hold the cinnamon. 5 Min Prep

Place lettuce on plates and top with the fruit and other salad fixings. Once you have the toppings on the lettuce then top it with the grilled chicken and the drizzle on the Burnie’s Honey sauce to taste. Sure to be a new favorite of all your friends at the next grilling outing.

Tuesday, July 31, 2012

Citrus Ribs off the Grill

Burnie's Orange Citrus Sauce Recipe

Grilling Ribs out for the party!

Start by Pulling the backing outer membrane of ribs off

Cover ribs with Dijon Mustard

Rub Brown Sugar on each side of ribs

Place ribs in pan bones down

Cover with Orange Citrus Sauce

Butt Rub Lightly cover

Let this set overnight

Smoke on 225 for 3 /4 hours

You can leave in pan or place on the grill. If placing on grill keep them turned and moist with orange citrus sauce

Tip use sauce out of pan to keep moist on grill

Serve with Bush baked beans and your favorite slaw fixings. Grilled corn on the cob is also a good touch to the dinner table and can be grilled right on the smoker. Don't forget the Sweet Tea and homemade Ice Cream!
Check out the BIG GREEN EGG at
BIG GREEN EGG Fishing Team

Sunday, July 29, 2012

Lives are changed at the beach!

This is what changing lives is all about. Your tips helped put some of these young people here worshipping the LORD. Lives will never be the same after this week at the beach for these young people. Thank you for all your support and we look forward to seeing you soon at Burnie's

Sunday, July 8, 2012

Outdoor Grilling this Summer season

When your looking to do some outdoor grilling you need to use the very best to get those outstanding results with your meats. That's why we recommend Burnie's Sauces and Marinades and the BIG Green Egg. Nothing is better when your entertaining friends and family with bbq flavors that melt in there mouths. Check out the BIG Green Egg fishing team at the link below, and go to the facebook pages and hit the LIKE tab. Thanks for visiting us and good grilling this summer!