Uncle Bubba’s Blackened Ranch Dressing is an absolute showstopper. While developing a new blackened burger, we wanted a sauce that would elevate it beyond the ordinary. Uncle Bubba offered this straightforward, highly flavorful recipe: a silky ranch base accented with smoky garlic and bright, freshly cracked black pepper. If you enjoy blackened dishes, this dressing will quickly become a favorite.
Patti and I reserve one evening each week for a special date night. Often we fire up the Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook indoors. No matter where the food is prepared, we eat on our patio with a rainforest theme—ambient lights, candles, a Wood Pellet Patio Heater, lanterns and music. We sip wine or strawberry margaritas (frozen strawberries make excellent natural ice), enjoy good food, and sometimes dance under the lights. These quiet rituals make meals feel celebratory and memorable.
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Uncle Bubba’s Blackened Ranch Dressing — A Blackened Sauce Recipe
Prep Time: 15 minutes
Ingredients — Uncle Bubba’s Blackened Ranch Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup buttermilk
- 3 tablespoons chopped cilantro
- 3 tablespoons Zatarain’s Blackened Seasoning
- 3 tablespoons coarse-ground black pepper
- 2 tablespoons dried minced onion
- 2 tablespoons smoked garlic sauce (see recipe)
Cooking Directions — Uncle Bubba’s Blackened Ranch Dressing
Combine all ingredients in a blender and process until completely smooth. Transfer the dressing to a covered container and chill in the refrigerator; it will thicken as it cools. Store refrigerated and use to dress burgers, salads, sandwiches, or as a dip for vegetables and fries.
About Our Recipes
We cook on our patio where a variety of grills—pellet, gas, charcoal and smoker—sit ready. We refer to this setup as our “Wall of Grill.” Our approach emphasizes flavorful, lower-fat techniques that work across many platforms: pellet grills, gas, natural wood or charcoal. Many of our recipes are adaptable; the key factors are time and temperature. Cooking outdoors builds layered flavors you won’t get from the oven or slow cooker, although those methods can be useful in a pinch.
A recipe should be a guide, not a rulebook. Feel free to adjust seasonings and proportions to match your tastes. Take the idea and make it your own.
Live your passion and do what you love,
Ken & Patti
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