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Pulled Pork Loin Nachos

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 Cheesy goodness. Smokey barbecue. The tang of a pickled onion. Heat off the jalapeno. Crunch of a crisp, warm tortilla chip. Am I describing the dream you had last night? No! I’m talking about these amazing Pulled Pork Loin Nachos! They’re everything you’re looking for and more. Whether you’re just balling out on a cheat meal dinner or having the bros over for poker night; this is what you wanna make!

 

Post Contributed by Jeremy Whitelaw

 

Picking Pulled Pork to Pull for Pulled Pork Loin Nachos

 

Whole hog barbecue, who’s familiar? An entire pig smoked for hours over open coal. Rendering that beautiful lard until noting is left but an absolutely massive pile of pulled pork. Which leads to an interesting line of thought: can you make pulled pork out of any part of the pig? The answer is: Yes! Move over pork butt because we’re pulling everything. If you cook your spare ribs too long, ya got pulled pork. Pork belly taken to 203 degrees? Pulled pork belly (and it’s delicious). Pork Loin, lean and tender pulled pork. If you hate any form of grizzle or silver skin then you’re gonna love some pulled pork loin! 

 

Pork loin with it's pineapple and hot sauce marinade ingredients.

 

Tennessee Smoke and Smoked Chipotle Mezcal sitting on top of the smoker.

 

For more pulled pork, check out these recipes: Al Pastor Pulled Pork Sandwich, Loaded Pulled Pork Quesadillas and Pulled Pork BBQ Nacho Table.

 

Pulled Pork Loin Nachos – Smoking Tips and Tricks

 

We’re going to use few advanced techniques in this cook to help this pork loin along. While being a beautiful cut of meat, it has pros and cons like any other. The biggest con? It’s lean. That’s a huge advantage if you’re looking for a low-fat option. But not the greatest when it comes to flavor. No worries though, we got you covered. 

 

Marinade time! Low-fat can mean low moisture, but it doesn’t have to. We’re going to use an overnight marinade to help tenderize, flavor, and moisten the meat. In this recipe we’re using an 8 to 1 ratio of pineapple juice to hot sauce. This is reminiscent of a traditional al pastor marinade, which is a powerhouse of flavor! The pineapple helps tenderize while adding in some sweet flavors and the hot sauce takes the heat up a notch. The perfect combo for our Pulled Pork Loin Nachos! 

 

Smoked pork loin done cooking and ready to become pulled pork nachos.

 

 

The pork loin meat after it's been pulled.

 

Wrapping meats when smoking is a hotly contested topic of opinion. Butcher paper, tin foil, naked, or any combination of those. Naked, in this case, would dry out our pork loin. Tin foil would create a steaming environment, destroying that bark we worked so hard for. Butcher paper still may not keep in enough moisture for our purposes. What’s a barbecuer to do? The boat method. Wrap tightly in butcher paper and then boat the bottom of the package in tin foil. This will allow some of the steam to evaporate from the top of the wrapped loin, while not letting the flavorful juices to leak from the bottom. It’s the best of both worlds, so give it a try!  

 

For another pork loin recipe, check out my Campfire Pork Loin. 

 

Toppings: All Are Welcome!

 

At the end of the day, when the dishes are piled high, remember not what those Pulled Pork Loin Nachos did for you; but what you can do for those Pulled Pork Loin Nachos. What I mean is, go to town on your toppings. Get extravagant. Go wild. Nachos Gone Wild. If you love avocado, by all means, use avocado! I’ve suggested a few basic staples here. They are just the beginning. Let your heart guide you. Make the nachos that would make your mother proud.

 

A close up shot of the finished Pulled Pork Nachos.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Pulled Pork Nachos with all the toppings and ready to eat!
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Pulled Pork Loin Nachos

Pulled Pork Loin Nachos for a delicious, shareable... or not... meal!

Course Appetizer, Main Course
Cuisine American
Keyword Pulled Pork Loin Nachos
Prep Time 30 minutes
Cook Time 5 hours
Marinate 12 hours
Servings 10 People
Calories 295 kcal
Author Jeremy Whitelaw

Ingredients

Instructions

Pulled Pork Loin

  1. The day before you plan on making the nachos, combine the pineapple juice and hot sauce in a large resealable container. Place pork loin in the marinade and allow to rest in the fridge overnight, 12-24 hours.
  2. Heat smoker to 275 degrees. Remove pork loin from marinade. Season with OTFC Tennessee Smoke Rub and Smoked Chipotle Mezcal Rub. Place pork loin in the smoker.
  3. When pork hits 165 degrees internal, wrap tightly in butcher paper. Boat aluminum foil under the wrapped loin. This helps keep some juices in, while not steaming the meat.
  4. Continue cooking until the pork loin is probe tender, about 203 degrees.
  5. Vent pork and allow to rest for one hour. Pull pork and set aside. But, like, you know, have some “quality assurance” bites.

Nachos Assemble

  1. Spread tortilla chips around on a large baking sheet. Mix in shredded cheese. Bake in smoker at 300 degrees for 7-10 min, until cheese is melted and bubbly.
  2. Build nachos with favorite toppings. Such as: sliced Jalapenos, diced tomatoes, pickled red onions, pulled pork, a squeeze of lime, and some cilantro!
  3. Dig in and enjoy!

Recipe Video

Nutrition Facts
Pulled Pork Loin Nachos
Amount Per Serving
Calories 295 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 938mg41%
Potassium 371mg11%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 12g24%
Vitamin A 703IU14%
Vitamin C 44mg53%
Calcium 350mg35%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Garlic Shrimp Scampi

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This Garlic Shrimp Scampi seems fancy but is actually an incredibly quick and simple meal. It’s made with perfectly pan-seared shrimp that’s simmered in a decadent sauce made with butter, garlic, white wine, lemon juice, and a couple of seasonings.

 

This incredible shrimp takes just 10 minutes to make and is delicious on its own, with a side of crust bread, or mixed into pasta or rice. 

 

First, We Prep! 

 

First, prep all of your ingredients. This recipe moves quickly…I’m talking 10 minutes from start to finish. It’s better to have everything at the ready because the last thing we want is burnt shrimp before you have the chance to add the rest of the ingredients.

 

Start by mincing the garlic, squeezing the lemon juice, selecting your white wine (I recommend a dry one), grab your butter, olive oil, salt, and pepper out, and get ready to get cooking! 

 

Butter and garlic simmering in the skillet.

 

Shrimp starting to cook in the skillet.

 

Sear the Shrimp for Garlic Shrimp Scampi

 

Now, it’s time to get this recipe going! First, preheat a medium-high heat fire to around 350ºF for direct cooking. Next, add a skillet to the fire and let it preheat for about one minute. Use a cast-iron skillet if you have it. Cast-iron conducts heat better which results in perfect, juicy shrimp with the perfect crispy exterior. That, my friends, is exactly what we want for Garlic Shrimp Scampi.

 

Drizzle olive oil into the skillet and add the four tablespoons of unsalted butter. Allow the butter to melt, then add in the minced garlic. Let the garlic cook for 90 seconds or until it’s browned and fragrant. 

 

Cooking shrimp getting flipped for the Garlic Shrimp Scampi.

 

For more with shrimp, check out my Garlic Butter Steak and Shrimp, Nashville Hot Grilled Shrimp, Spicy Tequila Lime Shrimp Skewers and Spicy Mexican Street Shrimp.

 

Garlic Shrimp Scampi halfway through cooking.

 

Next, add all of the shrimp into the pan, but avoid over-crowding. If you have too much for the size of pan you’re using, then cook the shrimp in batches for perfect Garlic Shrimp Scampi. Overcrowding equals uneven cooking and mushy shrimp…and we definitely don’t want that. 

 

Season the shrimp with salt and pepper, then cook it for 90 seconds on the first side. Next, flip the shrimp over and deglaze the skillet with the white wine and lemon juice. Stir a little bit in order to help the sauce incorporate. Then continue cooking the Garlic Shrimp Scampi for another minute or two.

 

No whining… check out these recipes instead: White Wine Herb Lamb Skewers and Wagyu Beef Tenderloin with Red Wine Onions Recipe.

 

Pouring the white wine into the skillet for Garlic Shrimp Scampi.

 

Serve Your Garlic Shrimp Scampi

 

Up next is serving time! Pull the skillet off of the grill and let it sit for a few minutes so the shrimp can cool off slightly. Next, add a sprinkle of red pepper flakes to the Garlic Shrimp Scampi skillet because a little spice never hurt anyone. Finish it off with a layer of freshly chopped parsley.

 

Now, you can totally stop there and dig right into your Garlic Shrimp Scampi. But there are also plenty of ways you can serve it to bulk your meal up a bit. I love to serve it with a chunk of crusty bread to soak up the garlic butter sauce, piled over a bed of rice, mixed into buttered noodles, or with a side of roasted veggies. 

 

Garlic Shrimp Scampi is served in the skillet with some bread.

 

This Garlic Shrimp Scampi is insanely versatile…and delicious no matter how you choose to serve it! 

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Garlic Shrimp Scampi ready to be served.
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Garlic Shrimp Scampi

Garlic Shrimp Scampi is a one skillet wonder recipe, and so delicious!

Course Appetizer, Main Course
Cuisine American
Keyword Garlic Shrimp Scampi
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 640 kcal
Author Derek Wolf

Ingredients

  • 1.5 lbs Large Shrimp
  • 4 tbsp Unsalted Butter
  • 3 tbsp Minced Garlic
  • 2 tbsp Olive Oil
  • ¼ cup White Wine preferably dry white wine
  • 2 medium Lemons juiced
  • Kosher Salt to taste
  • Black Pepper to taste

Serving:

  • Red Chili Flakes
  • Chopped Parsley
  • Crusted Bread

Instructions

  1. Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
  2. First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds. Once browned, add all of your shrimp to the skillet (make sure to not fully overcrowd the pan), season with salt & pepper then cook for about 90 seconds on the first side. Flip the shrimp over and then deglaze the skillet with the white wine and the lemon juice. Stir and little and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
  3. Garnish the skillet with red chili flakes, chopped parsley and crusted bread. Serve and enjoy!

Recipe Video

Nutrition Facts
Garlic Shrimp Scampi
Amount Per Serving
Calories 640 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 489mg163%
Sodium 1935mg84%
Potassium 610mg17%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 49g98%
Vitamin A 1337IU27%
Vitamin C 61mg74%
Calcium 243mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Garlic Herb Lamb Crown

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This Garlic Herb Lamb Crown is the perfect Easter feast! It’s made up of beautiful french-cut rack of lamb that’s lathered in homemade garlic herb paste, smoked to juicy and tender perfection on Oklahoma Joe’s Drum Bronco Smoker, then served with mint chili vinaigrette. 

 

Mint Chili Vinaigrette for Garlic Herb Lamb Crown

 

First, make your mint chili vinaigrette. This stuff just gets better as it sits, so make it before you prep the rest of your meal, then set it aside and let the flavors really come together. 

 

To make the vinaigrette, combine white wine vinegar, mint leaves, olive oil, garlic cloves, and salt in a food processor. Blend until smooth, then transfer the mixture to a bowl or mason jar. Place sliced red chiles into the vinaigrette, then set it aside while you put together the garlic herb lamb crown.

 

Garlic Herb Lamb Crown getting started on the smoker.

 

For other vinaigrette ideas, check out Churrasco Picanha with Jalapeño Vinaigrette, Grilled Shrimp with Garlic Chile Vinaigrette and Skewered Picanha with Salsa Vinaigrette.

 

Garlic Herb Paste

 

Garlic herb lamb crown is just lamb crown without the garlic herb paste. This paste is so simple but adds incredible flavor to the meat. 

 

To make the garlic herb paste, add fresh parsley, dijon mustard, fresh rosemary, fresh thyme, garlic cloves, lemon juice, olive oil, and salt to a food processor. Blend together until smooth, then taste and adjust as needed. 

 

Prep the Lamb for Garlic Herb Lamb Crown

 

Next, it’s time to prep the rack of lamb. To do so, we’re going to french it, which isn’t totally necessary but does give it a well put-together look, making it perfect for a holiday dinner! 

 

So, lay one of your racks of lamb down with the back of the bones facing you. Find the groove at the knuckle of the bone, then cut 1/2 inch deep in between each bone.

 

Next, lather your racks generously with the garlic herb paste. And when I say generously, I mean generously. No skimping on flavor allowed here.

 

Derek pulling the lamb off the Oklahoma Joe's smoker.

 

Want more lamb recipes? Check these out: Rotisserie Leg of Lamb with Chimichurri Sauce, Smoked Leg of Lamb, Baked Lamb Empanadas and Rosemary Garlic Lamb Chops.

 

Now it’s time to form the two racks into a crown. Place the onion half onto a cutting board, then surround the cutting board with the two racks of lamb. Make sure that the sliced side is facing out. Bring the racks of lamb next to each other so they’re touching, then use a trussing string to tie them together. 

 

Lather the prepped lamb with any extra garlic herb paste (because you can’t go wrong with more garlic herb paste), then place the lamb into the fridge to marinate for 15 minutes. We want all of that garlic herb flavor to really soak into the meat before cooking. Trust me. 

 

Time to Smoke the Garlic Herb Lamb Crown

 

First, preheat your Oklahoma Joe’s Bronco Drum Smoker for indirect cooking at around 325ºF. For extra smoky flavor, add some wood chips or chunks to the smoker. 

 

Next, add the lamb crown onto the grill and cook it until it reaches an internal temperature of 135ºF. This usually takes me about 1.5 hours and results in delicious medium-rare meat. 

 

Garlic Herb Lamb Crown with the mashed potatoes and cheese stuffing.

 

Roughly 15 minutes before the lamb is done cooking, pull it off of the grill and place it into a cast-iron skillet. To the middle of the crown, add prepared mashed potatoes or rice, then top it off with a sprinkle of parmesan cheese. 

 

Let the smoker heat to 400ºF to crisp up the lamb, then pull the skillet off and let the meat rest for 10 minutes. 

 

The plated lamb with the smoker in the background.

You’ve Been Served! 

 

Finally, it’s time to serve your delicious feast. First, drizzle the lamb with the prepped mint chili vinaigrette. Garnish with parsley, then slice and serve your garlic herb lamb crown! 

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

 

The sliced lamb crown, ready to eat!

Garlic Herb Lamb Crown, a close up shot of the finished dish.
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Garlic Herb Lamb Crown

Garlic Herb Lamb Crown is a whole meal, all in one dish!

Course Main Course
Cuisine American
Keyword Garlic Herb Lamb Crown
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6 People
Calories 692 kcal
Author Derek Wolf

Ingredients

Lamb:

  • 2 Racks of Lamb frenched
  • ½ White Onion

Garlic Herb Paste:

  • ¼ cup Fresh Parsley
  • 2 tbsp Dijon Mustard
  • 1.5 tsp Fresh Rosemary
  • 1 tsp Fresh Thyme
  • 6-8 Garlic Cloves
  • 2 medium Lemons juiced
  • 1 tbsp Olive Oil
  • Kosher Salt to taste

Mint Chili Vinaigrette:

  • ¼ cup White Wine Vinegar
  • 2 tbsp Mint Leaves
  • 1 tbsp Olive Oil
  • 8-10 Garlic Cloves
  • 1 Red Chile thinly sliced
  • Kosher Salt to taste

Serving:

  • Mashed Potatoes or Rice
  • Grated Parmesan Cheese
  • Chopped Parsley
  • Lemon Wedges

Instructions

  1. Add all the ingredients for the Garlic Herb Paste to a food processor and blend until smooth. Set aside until ready to use. Add all the ingredients for the Mint Chili Vinaigrette (except for the sliced red chile) to a clean food processor and blend until well integrated. When the vinaigrette is done, pour all into a bowl or mason jar then add your sliced red chiles. Mix together and let sit until ready to serve.
  2. Lay one of your racks of lamb with the back of the bones facing your. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only ½ inch deep. When the lamb is done being sliced, it should be able to bend easily because of the slices. Repeat this for both racks of lamb and then set aside.
  3. Next, lather your racks of lamb in the garlic herb paste thoroughly. Next, let’s make the racks into a crown. Place the half cut onion on the cutting boards or any other small round object. (You don’t have to do this, but it will help keep its shape better.) Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using a trussing string. This can be done by tying the bones on top of the meat below. Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.
  4. Preheat your grill for indirect cooking at a medium temperature around 325F. Add some wood chips or chunks into the grill for additional smoke flavor.
  5. Add your lamb crown onto the grill and cook indirectly for 1.5 hours until it reaches around 135F internal for medium rare. About 15 minutes before the lamb crown is done, pull it off and place it into a cast iron skillet. Add to the middle of the crown your cooked mashed potatoes or rice. Grate some parmesan cheese over the top and get the heat of your smoker to 400F. Let crisp quickly, then pull the skillet with the crown out to rest for 10 minutes.
  6. Right before serving, drizzle the Mint Chili Vinaigrette over the top, garnish with chopped parsley and add some lemon wedges on the side. Slice, serve and enjoy!

Recipe Video

Nutrition Facts
Garlic Herb Lamb Crown
Amount Per Serving
Calories 692 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 26g163%
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 126mg42%
Sodium 153mg7%
Potassium 467mg13%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 25g50%
Vitamin A 382IU8%
Vitamin C 37mg45%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Cajun Rubbed Steak with Bourbon Street Sauce

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One of the great debates of mankind isn’t one of a deep philosophical nature. Nor is it some sort of quest to find the meaning life. It’s whether or not one should serve steak with a sauce, or without a sauce. You won’t ever find anyone arguing about covering chicken thighs with a nice garlic cream sauce, or simmering a pork chop with a hearty tomato based stew. However when one decides to pour a delicious sauce on a perfectly grilled steak, one finds themselves in the middle of an argument that can never truly have a winner. Today, I’m making a case for the sauce with this Cajun Rubbed Steak with Bourbon Street Sauce recipe!

 
Post Contributed by Salt & Fire BBQ

 

Sauce and Cajun Rubbed Steak with Bourbon Street Sauce

 

My belief is that if the sauce is carefully prepared with flavors built to perfectly compliment the delicate flavor of a meaty New York strip steak, or a rich and fatty ribeye, then I say bring it on! And that is exactly what we have with this Cajun Rubbed Bourbon Street Steak recipe. A spicy Cajun rubbed steak with a sauce so flavorful that its only reason for existence is to be poured over a grilled medium rare steak. 

 

Are you not convinced? I suggest you give it a try and tell me what you think. Keep reading the steps below to have quite possibly the best steak of your life. Even if it’s covered in sauce.

 


 

 

Diving In

 

I’m using a New York Strip steak for this recipe. The sauce will work perfectly with any grilled cut of red meat, but I enjoy the lean meaty flavor of the strip. When it comes to steak selection, be sure to look for one that will is well marbled, and is at least 1 ¼” – 1 ½” thick. This will allow you develop a hard sear without overcooking the inside. 

 

We start out with a savory and spicy homemade blackened Cajun rub. This rub consists of dried herbs, cayenne pepper and other spices to bring a punch of flavor to your steak. Using a light drizzle of olive oil to coat the steak and allow the rub to adhere to the surface of the meat. Liberally apply the rub to all sides and pat the meat after coating to help get a nice heavy coating of the rub. We’re going to let the meat sit on the counter with the rub applied for 20 minutes or so while we preheat our grill. 

 

Want more with cajun seasoning? Check out Bacon Wrapped Honey Cajun Pork Tenderloin, Maple Cajun Smoked Ribs, Honey Cajun Shrimp and Sausage Skewers and Stuffed Cajun Lobster Mac & Cheese.

 

Grilling Cajun Rubbed Steak with Bourbon Street Sauce

 

You’re going to set up your charcoal grill for high heat direct searing. You’re looking for around 500° or higher. Let the grates come up to temp before placing the steaks on the grill. Once your grill has preheated, place the Cajun Rubbed Steak on the grill directly over the coals. We’ll cook for them approximately 3-4 minutes per side. I suggest rotating the steaks 45 degrees at about halfway through the cook on each side of the steak to get those beautiful grill marks. 

 

After about 6-8 minutes, you’re looking for an internal temp of about 115°-120° for a perfect medium rare. We are cooking with very high heat so the internal temperature will continue to rise during the rest to about 135°. If you are looking for more of a rare steak, then pull them off when you hit 110° internal temp on the grill. Once you have hit the desired internal temp, pull the steaks off the grill and put them on a plate to rest. 

 

The steaks after slicing.

 

Here Comes the Sauce

 

Time to assemble the sauce. While the steaks are resting we are going to build this quick and easy Bourbon Street Sauce. This will take these steaks over the top. 

 

After you’ve removed the steaks from the grill, scrape your grill grates clean with a grill brush. Next, place a heavy bottom skillet or cast iron pan on the grill again over the coals. You’ll start buy sautéing some finely minced shallot and garlic in butter for 2-3 minutes. Next, add the brown sugar and soy sauce and stir until it starts to simmer. We are looking to get this hot before we add our bourbon to help burn off the alcohol.

 

Making the sauce for Cajun Rubbed Bourbon Street Steak.

 

Once the sauce is simmering, add the bourbon. Don’t forget to take a moment to enjoy the aroma now coming off this glorious creation. Finally, you add your herbs, spices and whole grain mustard and keep at a simmer constantly. You are looking to let this reduce to a nice glaze, about 5-6 minutes. Remove the pan from the grill and set to the side. This sauce will thicken as it cools. 

 

For more saucy steak recipes, check out Grilled Steak with Peanut Butter Sauce, Steaks with Gorgonzola Mushroom Cream Sauce, Ribeye Caps with Horseradish Board Sauce and Grilled Filets with Chile Vinegar Sauce.

 

Serving Cajun Rubbed Steak with Bourbon Street Sauce

 

Time to slice into our steaks. Slice the steaks about ¼” slices against the grain and place on a clean plate for the final presentation. Use a spoon to pour the sauce across the slices of steak. You want just enough to get some on each bite. Top with some fresh scallions and enjoy these Cajun Rubbed Steak with Bourbon Street Sauce. 

 

Trust me when I tell you, sauce on a steak will no longer be looked at the same after you try this.

 

Cajun Rubbed Bourbon Street Steaks are served.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Cajun Rubbed Bourbon Street Steak sliced and topped with its sauce.
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Cajun Rubbed Steak with Bourbon Street Sauce

Cajun Rubbed Steak with Bourbon Street Sauce is your favorite spicy, savory steak topped with a bourbon street sauce!

Course Main Course
Cuisine American
Keyword Cajun Rubbed Bourbon Street Steak
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 People
Calories 819 kcal
Author Nick Hill

Ingredients

  • 3 1 ½” thick cut new your strip steaks
  • Canola Oil or any light high temp oil
  • Scallions for garnish

Blackened Cajun Rub

  • 2 tsp hot paprika
  • 3 tsp dried thyme
  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • 2 tsp kosher salt
  • 2 tsp fresh cracked black pepper
  • 1 tsp cayenne powder
  • 1 tsp dried oregano
  • ¾ tsp cumin
  • ½ tsp nutmeg

Bourbon Street Sauce

  • 4 Tbsp butter unsalted
  • 1 shallot finely minced
  • 2 garlic cloves finely minced
  • 1/3 cup dark brown sugar packed
  • ¼ cup soy sauce
  • 2 Tbsp bourbon
  • 2 tsp fresh thyme chopped
  • ½ tsp red pepper flake
  • ½ tsp cayenne
  • 2 Tbsp whole grain mustard

Instructions

  1. Start by making the Blackened Cajun Rub but combining all ingredients in a small bowl. On a cutting board, lay your steaks out and lightly coat all sides with the canola oil. Heavily apply the cajun rub gently pressing on the rub to help more adhere to the meat. Let the meat rest for 20 minutes on the counter while you preheat the grill.
  2. Prepare your grill for high heat, direct cooking. Light a chimney of charcoal until all coals have a thin coating of ash. Dump charcoal into one side of the grill to concentrate the heat. Let the grates come up to temp for 10-15 minutes. Place the steak directly over the charcoal and cook for 3-4 minutes on each side rotating them 45° degrees halfway through to create grill marks. When the steaks have reached an internal temp of 110° for rare or 115°-120° for medium rare, pull the steaks off the grill and place onto a plate to rest while you make the sauce.
  3. Clean the grill grates and place a heavy bottomed pan or cast-iron skillet directly over the coals. add the butter until melted and bubbling has stopped. Add the shallot and garlic and sauté for 2-3 minutes. Add the brown sugar and soy sauce and stir until bubbling. Add the bourbon and stir for 1 minute to let the alcohol burn off. Add the remaining ingredients and stir until its all bubbling. Stir constantly for 5-6 minutes to reduce the sauce by about 25%. Remove from the heat and sauce will thicken as it cools.
  4. Slice up the steaks and use a spoon to pour enough sauce to get some on every bite. Garnish with fresh sliced scallions and Enjoy!

Recipe Video

Nutrition Facts
Cajun Rubbed Steak with Bourbon Street Sauce
Amount Per Serving
Calories 819 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 221mg74%
Sodium 2997mg130%
Potassium 1005mg29%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 25g28%
Protein 51g102%
Vitamin A 1781IU36%
Vitamin C 5mg6%
Calcium 160mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Bacon Stuffed Lobster Tails

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These Bacon Stuffed Lobster Tails tender, juicy, savory, flavorful, and delicious! They’re made up of butterflied lobster tails that are seasoned to perfection with my very own Chipotle Garlic Rub, and packed full of a creamy, slightly spicy mayo, bacon, and herb filling. 

 

Prep the Lobster for Bacon Stuffed Lobster Tails

 

We’ll start today’s recipe with 4-6 lobster tails. Use a pair of kitchen shears to slice in the middle of the top of the lobster shell, then all the way down to the tail. Avoid cutting into the meat at all. We want that to remain intact! 

 

Next, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out of the shell, but leave it attached at the base of the tail. Lay the meat on top of the shell, then use a sharp knife to make shallow slits lengthwise down the meat. This increases the surface area of the meat so it absorbs more flavor and cooks more evenly! 

 

Now, we season, because seasonings are the key to every recipe ever…and Bacon Stuffed Lobster Tails are no exception. I used my Chipotle Garlic Rub. Use whatever your favorite seafood seasoning is. You really can’t go wrong. 

 

The lobster tails, covered in Chipotle Garlic Rub and set in the fire oven.

 

For more with my Chipotle Garlic Rub, check out my Chipotle Garlic Chili Con Carne, Chipotle Garlic Butter Shrimp and Chipotle Garlic Buffalo Chicken Legs Recipe.

 

To season the lobster, first add some oil to a bowl. Mix in your favorite seafood seasoning, then whisk together until the mixture resembles wet sand. Next, use your hands to slather the lobster meat with the spice rub. Don’t be shy. Can you ever have too much flavor?

 

Lastly, arrange the prepped lobster tails in a cast-iron skillet or on a baking sheet. 

 

Make the Bacon Stuffing for the Lobster Tails

 

One more thing before we get cooking… We need to make the bacon stuffing for the Bacon Stuffed Lobster Tails! This part is incredibly easy. 

 

First, mix together cooked bacon bits, mayonnaise, Panko breadcrumbs, melted butter, minced garlic, parmesan, scallions, hot sauce, egg yolk, and lemon juice. 

 

Next, check the texture. It should have the consistency of crab cakes, so all of the ingredients are sticking together. If it’s too thick, add more mayo. If it’s too thin, add more Panko. 

 

Now, set the stuffing aside until you’re ready to cook your Bacon Stuffed Lobster Tails.

 

Lobster tails almost cooked and ready to get smothered in bacon stuffing.

 

 

Bacon Stuffed Lobster Tails ready for their final cook in the oven.

 

For more foods stuffed with other foods, check out my Stuffed Cajun Lobster Mac & Cheese, Crab Stuffed Lobster Tail and Chorizo Stuffed Porchetta.

 

Cook, Stuff, and Serve These Bacon Stuffed Lobster Tails

 

Now, it’s time to cook your lobster! Do this in your pit, oven, or smoker. Anything works! I cooked in the pit.

 

To start, preheat your preferred cooking method to a medium-high temperature of around 400ºF. If desired, add wood chips or chunks to give the lobster some extra smoky flavor. 

 

Next, add the lobster tails and cook on indirect heat for 3-4 minutes or until more than 50% of the shell on each lobster has changed color. Pull the lobster out and grab your bacon stuffing.

 

Garnishing the dish with parsley.

 

To stuff the lobster, grab a small handful of the stuffing and add it to the top of each lobster tail. Make sure it’s secure on the meat, then repeat for each lobster tail.

 

Add the now stuffed lobster tails back into the pit and cook for an additional 2-3 minutes or until the stuffing is starting to crisp slightly on the outside. 

 

Finally, pull the lobster tails out of the pit, let them cool for a couple of minutes to give the meat time to soak in more flavor, then garnish with lemon and parsley. All that’s left to do is serve!

 

The final dish pictured with the fire oven in the background.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Bacon Stuffed Lobster Tails garnished with parsley and ready to serve.
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Bacon Stuffed Lobster Tails

Bacon Stuffed Lobster Tails because meals with bacon are just better.

Course Main Course
Cuisine American
Keyword Bacon Stuffed Lobster Tails
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 People
Calories 547 kcal
Author Derek Wolf

Ingredients

Lobster:

  • 4-6 Lobster Tails
  • 1.5 tbsp Chipotle Garlic Rub Or your favorite Seafood Seasoning
  • Chopped Parsley for garnish
  • Lemon Wedges for garnish

Stuffing:

  • 1 cup Bacon Bit Cooked
  • ¼ cup Mayonnaise
  • 2-3 tbsp Panko Crumbs
  • 2 tbsp Melted Butter
  • 2 tbsp Minced Garlic
  • 2 tbsp Parmesan Grated
  • 1.5 tbsp Scallions Chopped
  • 1 tbsp Hot Sauce
  • 1 Egg Yolk
  • 2 Lemons juiced

Instructions

  1. Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails. Add some oil to a bowl along with your favorite seafood seasoning and mix until you have a wet sand texture. Lather the meat of the lobster with the seafood seasoning. Arrange your lobster tails into a cast iron skillet or baking sheet.
  2. In a bowl, mix together all the ingredients for the stuffing until you have the consistency like crab cakes (all the ingredients are sticking together). If you want it thinner, then add more mayonnaise. If you want it thicker, then add more panko crumbs. Set the stuffing aside until ready to use.
  3. Preheat your pit/oven/smoker to an indirect cooking medium-high temperature of 400F. Feel free to add wood chips or chunks for additional smoke flavor.
  4. Once the fire is ready, add the lobster tails on and cook indirectly for 3-4 minutes. When more than 50% of the shells on each lobster have changed color, pull them out. Begin adding a small handful of the stuffed to the top of each lobster tail making sure it securely stays on the meat. Once all the lobster tails have the stuffing, place it back into the pit to cook for another 2-3 minutes until the stuffing begins to crust on the outside. Once done, pull out and let cool for 2-3 minutes.
  5. Garnish the lobster tails with lemon wedges and chopped parsley. Serve and enjoy!

Recipe Video

Nutrition Facts
Bacon Stuffed Lobster Tails
Amount Per Serving
Calories 547 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 8g
Cholesterol 152mg51%
Sodium 1616mg70%
Potassium 346mg10%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 2g2%
Protein 33g66%
Vitamin A 350IU7%
Vitamin C 34mg41%
Calcium 198mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Coffee Crusted Ribeyes with Honey Chili Butter

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These Coffee Crusted Ribeyes with Honey Chili Butter are made with juicy, reverse-seared ribeye steaks that are coated in a smoky and flavorful coffee spice rub and topped with a sweet and spicy homemade honey chili butter. This incredible meal takes a quick 20 minutes to prep! 

 

Homemade Coffee Crust Rub

 

Start by seasoning the steak. For this, you have a couple of options:

First, use pre-made Imperial Coffee Stout Seasoning. Second, whip up a homemade coffee crust rub. Simply mix together ground coffee, chipotle powder, garlic powder, cinnamon, black pepper, and salt. I love to make a homemade spice rub because I can adjust it however I like to bring out different flavors. 

 

Try out all my spices & seasonings at Spiceology.com!

 

Coffee Crusted Ribeyes on the smoker.

 

Searing the Ribeyes over the fire.

Prep the Steak for Coffee Crusted Ribeye Steaks with Honey Chili Butter

 

So, now that you have your seasonings settled, it’s time to prep the meat. First, lather the steaks in oil canola oil, then season generously with the spice blend of your choice. 

Next, place the seasoned steaks in the fridge for 40 minutes to dry brine. Don’t skip this step! Seriously. This allows the meat time to soak in all that moisture and flavor. 

 

For more ribeye recipes, check out my Reverse Seared Ribeyes with Black Garlic Butter, Maui Wowee Grilled Ribeyes and Steakhouse Ribeyes with Horseradish Butter.

 

Honey Chili Butter

 

Next up, the honey chili butter for the coffee crusted ribeyes. Make this while the steaks dry brine to save time because the last thing we want is to have to wait to eat, right?

So, add softened butter. honey, chopped scallions, red chili flakes, and salt to a bowl. Mix together until fully combined, then transfer to a sheet of wax paper or plastic wrap. Roll the butter up into a log shape and set in the fridge for at least one hour to give it time to harden.

 

Adding the Honey Chili Butter onto the steaks.

Time to Cook the Coffee Crusted Ribeyes with Honey Chili Butter

 

Now, it’s time to smoke the ribeye steaks. Preheat your smoker for an indirect fire around 250ºF, then add in some wood chips or wood chunks to give the meat some extra smokiness, because all steak can use a little extra smokiness. 

Next, pull the ribeyes out of the fridge and set them on the smoker. Cook until they reach an internal temperature of 120ºF. This can take anywhere from 50-75 minutes depending on the thickness of the steaks and the smoker you’re using. Be sure to flip them halfway through so they cook evenly! 

Pull the cooked steaks off of the grill and set them aside to rest for 15 minutes to give the flavor and moisture time to settle in.

 

For more buttery steak recipe, check out my Garlic Butter Steak and Shrimp & Steaks in a Butter Bath.

 

Sear and Serve Your Coffee Crusted Ribeyes with Honey Chili Butter

 

To finish the steaks, we’re giving them a quick sear to give them that delicious outer crust.

First, preheat a high heat direct cooking fire to around 450ºF, then add the steaks onto the grill over direct heat and sear for 45-60 seconds. Flip the steaks, top them each with 1-2 medallions of the prepared honey chili butter, then sear for another 45-60 seconds. 

Finally, cool the steaks for a couple of minutes, then serve and enjoy! I love to serve these coffee crusted ribeyes with honey chili butter with a side of sweet potato fries! 

 

Sliced steaks ready to eat.

 

Sliced ribeyes over some sweet potato fries.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

 

Sliced steaks ready to eat.
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Coffee Crusted Ribeyes with Honey Chili Butter

These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.

Course Main Course
Cuisine American
Keyword Coffee Crusted Ribeyes with Honey Chili Butter
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 835 kcal
Author Derek Wolf

Ingredients

Steak:

Homemade Coffee Crust Rub:

  • 2 tbsp Ground Coffee
  • 1 tbsp Chipotle Powder
  • ¾ tbsp Garlic Powder
  • 2 tsp Onion Powder
  • 1.5 tsp Cinnamon
  • 1.5 tsp Black Pepper
  • Kosher Salt to taste

Honey Chili Butter:

  • 1 cup Softened Butter
  • 1.5 tbsp Local Honey
  • 1 tbsp Scallions chopped
  • 1.5 tsp Red Chili Flakes
  • Kosher Salt to taste

Serving:

  • Chopped Parsley for garnish
  • Sweet Potato Fries optional

Instructions

  1. Lather your steaks in oil and generously season on all sides with the Imperial Coffee Stout seasoning (or mix and season with the homemade coffee seasoning). Set them aside for 40 minutes in the fridge to dry brine.
  2. Next, add the softened butter to a bowl along with the rest of the butter ingredients. Mix thoroughly, then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.
  3. Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.
  4. Pull your ribeyes out of the fridge and place them on the smoker to cook. Cook them until they reach 120F internal (around 50-75 minutes). Make sure to flip the steaks over halfway through to get an even cook. Once the steaks have hit temperature, pull them out and let them rest for 15 minutes.
  5. While the steaks rest, preheat a high heat direct cooking fire around 450F. After the steaks have rested, add them to the direct heat to sear for 45-60 seconds per side. After the first flip, top them with 1-2 medallions of the Honey Chili Butter. Pull the steaks off when done and let cool for 1-2 minutes.
  6. Slice up your steaks, serve with sweet potato fries if desired and enjoy!

Recipe Video

Nutrition Facts
Coffee Crusted Ribeyes with Honey Chili Butter
Amount Per Serving
Calories 835 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 40g250%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 225mg75%
Sodium 501mg22%
Potassium 571mg16%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 35g70%
Vitamin A 2280IU46%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Bacon Wrapped Shrimp Skewers

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These Bacon Wrapped Shrimp Skewers take the perfect combination that is shrimp and bacon and take it to the next level! 

 

This recipe is made with tender, perfectly spiced shrimp that’s wrapped in crispy bacon then doused in a sweet and spicy maple bourbon glaze. These skewers are quick to cook and absolutely delicious!

 

Post Sponsored by Buffalo Trace

 

Prep the Shrimp for Bacon Wrapped Shrimp Skewers

 

So, we start our shrimp skewers with three pounds of large shrimp. Make sure they’re peeled and deveined before proceeding with the recipe. You can buy already prepped shrimp or do this yourself. 

 

The key to our Bacon Wrapped Shrimp Skewers, the Buffalo Trace.

 

First, we season of course! Add all of the shrimp to a large bowl, drizzle with oil, and sprinkle with the BBQ seasoning of your choice. I highly recommend my Maple Bourbon Seasoning because it ties in the sweet and spicy flavors in the maple bourbon glaze perfectly! Next, stir gently to coat the shrimp entirely because we want flavor on every piece. 

 

Bacon-Wrap Those Shrimp Skewers

 

So, now we wrap the shrimp in bacon! I use half a slice of thick-cut bacon for each piece of shrimp, but you can certainly go even smaller if needed. Wrap each shrimp tightly with bacon, then add each bacon wrapped piece of shrimp to your skewers to hold the bacon in place. I recommend using two-prong skewers or two separate skewers because it will help keep the bacon more secure as the shrimp cooks.

 

Next, set the prepped bacon wrapped shrimp skewers aside so you can prep your maple bourbon glaze.

 

For more bacon wrapped goodness, check out my Chicken Bacon Ranch Sausage Skewers, Bacon Wrapped Honey Cajun Pork Tenderloin and Bacon Wrapped Jalapeño Cheese Fatty.

 

Bacon Wrapped Shrimp Skewers getting placed on the grill.

 

Maple Bourbon Glaze For Our Bacon Wrapped Shrimp Skewers

 

Next up, our maple bourbon glaze.

 

Buffalo Trace, butter, maple syrup and hot sauce all melting together for our glaze.

 

First, preheat your grill for two-zone indirect cooking at medium-high heat at around 350ºF. Add a basting cast-iron skillet to the grill to preheat directly over the flames. Pour in the Buffalo Trace Bourbon and allow that to simmer for 2-3 minutes. Next, add in the unsalted butter, maple syrup, and hot sauce. Use as much or as little hot sauce as you like, depending on your spice preferences. 

 

Let the maple bourbon glaze simmer for one more minute, then pull the skillet off of the grill so the glaze can cool. 

 

This maple bourbon glaze is exactly what bacon wrapped shrimp skewers need! 

 

For more with Maple Bourbon, check out my Maple Bourbon Smoked Salmon, BBQ Maple Bourbon Ribs and Spicy Maple Bourbon Candied Bacon.

 

Bacon Wrapped Shrimp Skewers after the first flip.

 

Time to Cook!

 

Next, we grill our bacon wrapped shrimp skewers. Add the skewers to the cooler side of the grill and cook first for 3-4 minutes. Next, flip the skewers and baste the shrimp with the maple bourbon glaze to add more moisture and flavor. Cook for an additional 3-4 minutes or until the shrimp is opaque and the bacon is cooked and crispy. 

 

Be careful to not over-cook the shrimp. Overdone shrimp is tough and chewy, and no one likes tough and chewy shrimp! Don’t worry, though. Basting the shrimp with the maple bourbon glaze helps immensely to prevent it from drying out! 

 

The shrimp after being garnished.

 

Serve Your Bacon Wrapped Shrimp Skewers

 

And the moment we’ve all been waiting for…The part where you get to eat the bacon wrapped shrimp skewers! First, pull the skewers off the grill and allow them to rest for a minute or two to give the flavor and moisture time to settle into the shrimp.

 

Next, garnish with chopped chives and serve!

 

Bacon Wrapped Shrimp Skewers up close and ready to eat!

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Bacon Wrapped Shrimp Skewers ready to serve.
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Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon... Bacon wrapped deliciousness!

Course Appetizer, Main Course
Cuisine American
Keyword Bacon Wrapped Shrimp Skewers
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 People
Calories 1532 kcal
Author Derek Wolf

Ingredients

Shrimp:

  • 3 lbs Large Shrimp peeled & deveined
  • 2 lbs Sliced Bacon cut in half
  • ½ cup Maple Bourbon Seasoning or your favorite bbq seasoning
  • 2 tbsp Canola Oil
  • Chopped Chives for garnish

Maple Bourbon Glaze:

  • ½ cup Unsalted Butter
  • ¼ cup Maple Syrup
  • 1.5 oz Buffalo Trace Bourbon
  • 1 tbsp Hot Sauce

Instructions

  1. Begin by adding all the shrimp to a large food safe bowl and lathering with oil. Season generously with Maple Bourbon or your favorite BBQ seasoning. Next, wrap each shrimp with half slices of bacon (go even smaller on the bacon if needed) and add to your skewers. I recommend using two prong skewers or two skewers as it will keep them more secure. Add all the shrimp to the skewers then set aside until ready to cook.
  2. Preheat your grill for two zone indirect cooking at medium high heat temperature (around 350F).
  3. Add a basting cast iron skillet over the flames to preheat. Add your Buffalo Trace Bourbon to simmer for 2-3 minutes, then add the rest of the Maple Bourbon Glaze ingredients to melt. Let simmer for 1 more minute, then pull off and let cool.
  4. Once the butter is done, pull off and add your shrimp to the cool side of the grill to cook for 3-4 minutes per side. Once you flip the first time, begin carefully basting with the Maple Bourbon Glaze. When the shrimp are done, pull off and rest for 1-2 minutes.
  5. Garnish the shrimp with chopped chives, serve and enjoy!

Recipe Video

Nutrition Facts
Bacon Wrapped Shrimp Skewers
Amount Per Serving
Calories 1532 Calories from Fat 1107
% Daily Value*
Fat 123g189%
Saturated Fat 46g288%
Trans Fat 1g
Polyunsaturated Fat 18g
Monounsaturated Fat 50g
Cholesterol 639mg213%
Sodium 3518mg153%
Potassium 890mg25%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 75g150%
Vitamin A 1411IU28%
Vitamin C 2mg2%
Calcium 224mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Huli Huli Ribs with Sriracha BBQ Sauce

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These Huli Huli Ribs with Sriracha BBQ Sauce are my version of a traditional Hawaiian dish. 

 

This recipe makes tender and juicy baby back pork ribs that are smothered in spicy seasonings, cooked to perfection, then doused in a sweet and spicy Sriracha BBQ sauce.

 

Prep for Huli Huli Ribs with Sriracha BBQ Sauce

 

So, we’re starting our Huli Huli Ribs with…yep, you guessed it…a killer seasoning blend! First, mix together garlic salt, black pepper, smoked paprika, and ancho chile powder.

 

Next, without removing the membrane from the ribs, lather the baby back pork ribs with oil. Secure the ribs into your grilling basket and skewer onto a rotisserie OR set up your grill for medium heat cooking for the ribs.

 

Huli Huli Ribs with Sriracha BBQ Sauce getting started on the grill.

 

Huli Huli Ribs with Sriracha BBQ Sauce secured over the coals in a leaning basket.

 

Say Hello to Huli Huli Ribs with Sriracha BBQ Sauce – Let’s Get Cooking! 

 

Next, it’s time to cook and you have a couple of cooking options. Huli Huli is Hawaiian for a style of rotisserie cooking. We emulated this technique using a rotating grilling basket because we wanted to keep it more authentic. However, another option for cooking is to simply place the ribs directly on the grill, flipping as needed to cook all over.

 

So, preheat to a medium temperature of about 325ºF. Next, add the ribs to the grill and allow them to cook for 2 to 2.5 hours.

 

If you are cooking the beef directly on the grill or in a grilling basket, place the bone side toward the fire and the fat side up for the first 45 minutes of cooking time. This allows the fat to drip down over the meat will baste it for a richer flavor and more tender texture.

 

Ribs after they've been flipped in the grilling basket.

 

Thirty minutes into cooking the ribs for the Huli Huli ribs with Sriracha BBQ sauce, spritz the meat with a mixture of pineapple juice and apple cider vinegar to make sure the meat doesn’t dry out. Repeat the spritz step every 15 minutes. The more moisture the better!

 

At 2 hours, check the internal temperature of the ribs to see if they are at 170ºF. If not, continue cooking, checking every few minutes until the beef reaches the correct internal temperature. 

 

For more rib recipes, check out my Fried Sticky Ribs, Gaucho Beef Ribs and Tomahawk Beef Short Ribs.

 

Sriracha BBQ Sauce for the Huli Huli Ribs

 

Next up, our Sriracha BBQ sauce, because Huli Huli Ribs need this sauce. Trust me. This sauce is a perfect explosion of sweet, spicy, and tangy flavors. 

 

So, start the Sriracha BBQ sauce process about 30 minutes before the ribs are done. Place a basting skillet over the fire at a medium-high heat, then add in the ketchup, apple cider vinegar, brown sugar, pineapple juice, honey, and Sriracha. Simmer until the brown sugar is dissolved and the sauce is fully incorporated and bubbling. 

 

Next, pull the sauce off the grill and begin basting the outside of the ribs during the last 10 minutes of their cooking time. 

 

Sriracha BBQ Sauce simmering in the background.

 

Huli Huli Ribs with Sriracha BBQ Sauce glazed and ready to pull from the fire.

 

For other homemade BBQ Sauces, check out my Ultimate Guinness BBQ Sauce, Colorado Golden BBQ Wings and Jalapeño Watermelon BBQ Ribs.

 

Finish and Serve Your Huli Huli Ribs with Sriracha BBQ Sauce

 

Finally, it’s time to finish up and dig in! 

 

Pull the ribs off of the grill and allow them to cool for 5 minutes. Next, slice between the bones and serve with additional Sriracha BBQ sauce on the side! 

 

Ribs sitting on a cutting board, sliced and ready to serve.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

 

Huli Huli Ribs with Sriracha BBQ Sauce waiting to be sliced.
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Huli Huli Ribs with Sriracha BBQ Sauce

Huli Huli Ribs with Sriracha BBQ Sauce for a Hawaiian inspired meal right at home.

Course Main Course
Cuisine Hawaiian
Keyword Huli Huli Ribs with Sriracha BBQ Sauce
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 People
Calories 455 kcal
Author Derek Wolf

Ingredients

Ribs & Seasoning:

  • 2 Baby Back Pork Ribs
  • 2 tbsp Garlic Salt
  • 1.25 tbsp Black Pepper
  • 2.5 tsp Smoked Paprika
  • 2 tsp Ancho Chile Powder

Spritz:

  • 2 cups Pineapple Juice
  • ¼ cup Apple Cider Vinegar

Sriracha BBQ Sauce:

  • ¼ cup of Ketchup
  • 2 tbsp of Apple Cider Vinegar
  • 1.5 tbsp of Brown Sugar
  • 1.5 tbsp Pineapple Juice
  • 1.5 tbsp of Honey
  • 1 tbsp of Sriracha

Instructions

  1. Begin by mixing together the garlic salt, black pepper, smoked paprika and ancho chile powder in a bowl. Without removing the membrane from the ribs, lather with oil and thoroughly season with the rib rub. Secure into your grilling basket, skewer onto a rotisserie or set up your grill for medium heat cooking for the ribs.
  2. Preheat your fire to a medium temperature (about 325F). You can cook these ribs on a rotisserie, leaning basket on right on the grill as long as they cook at the right temperature and do not get too much direct heat.
  3. Add your ribs to the grill and cook for 2 to 2.5 hours until they are 170F+ all over. If you are cooking in a grilling basket or directly on the grill, place the bone side toward the fire for the first 45 minutes before flipping every 15 minutes until done. If you are cooking on a rotisserie, it does not matter. About 30 minutes into cooking, spritz the ribs with the pineapple and apple cider vinegar. Spritz them every 15 minutes until they are done cooking.
  4. About 30 minutes before the ribs are done, add a basting skillet over the fire at medium high heat for your BBQ sauce. Add all the ingredients for the Sriracha BBQ Sauce and let simmer over the fire until fully incorporated. Once bubbling and mixed well, pull off and begin basting the outside of the ribs for the last 10 minutes of their cooking. When the ribs are done, pull them off and let them cool for 5 minutes.
  5. Slice between the bones, serve with more BBQ sauce on the side and enjoy!

Recipe Video

Nutrition Facts
Huli Huli Ribs with Sriracha BBQ Sauce
Amount Per Serving
Calories 455 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 98mg33%
Sodium 3856mg168%
Potassium 658mg19%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 27g30%
Protein 28g56%
Vitamin A 1042IU21%
Vitamin C 15mg18%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Surf and Turf Fajitas

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 These Surf and Turf Fajitas are the perfect way to utilize the new Breeo sear plate! 

 

These fajitas are a quick and easy recipe made with tender seared steak, juicy shrimp, and flavorful veggies all piled into a warm tortilla. They’re topped off with shredded cheese, sour cream, sliced jalapeño, and more!  

 
Post Sponsored by Breeo

 

Marinate the Steak for Surf and Turf Fajitas

 

So, we start with a simple steak marinade. The steak requires a little bit of planning ahead because it marinates overnight. 

 

First, combine soy sauce, white vinegar, Cola (optional), chipotle paste, garlic paste, chopped cilantro, lime juice, orange juice, canola oil, and salt in a large bowl. Although the cola is optional, I highly recommend adding it to the marinade. It helps bring some acidity and a little bit of sweetness to the meat for better texture and flavor. Better meat makes for better surf and turf fajitas! 

 

Next, add the skirt or flap steak to the steak marinade, cover, and place in the fridge for at least four hours, but ideally overnight.

 

Steak and shrimp getting started on the Breeo.

 

For another fun cola recipe, check out my Cherry Coke Chicken Skewers. 

 

Marinate the Shrimp for Surf and Turf Fajitas

 

Next up, the shrimp. Shrimp marinates much more quickly than steak, so the shrimp process starts closer to when you’re ready to serve your surf and turf fajitas.

 

First, place a 1/2 pound peeled and deveined shrimp into a bowl. Add in Achiote paste, chopped jalapeño or jalapeño paste, and lime juice. Stir to combine, then let the mixture sit for 20 minutes. 

 

Next, pull the shrimp out of the marinade and skewer them onto bamboo skewers.

 

Want more tacos? Check out my Salmon Al Pastor Tacos, Fried Pork Belly Tacos and Chipotle Beer Steak Tacos.

 

Surf and Turf Fajitas cooking with the veggies added to the grill.

 

Cook the Steak and Shrimp

 

Now, it’s time to cook the meat for your surf and turf fajitas. Preheat your Breeo to a medium-high temperature of about 350ºF. Set your Breeo sear plate over the fire because we want it to preheat as well. 

 

First, add the steaks to the sear plate and let them cook for about four minutes per side or until they are medium-rare. When the steaks are almost done, add the shrimp skewers to the other side of the sear plate. Cook the shrimp for 1.5 minutes per side. 

 

Next, pull both the steak and shrimp off of the grill and allow them to rest for a few minute while you cook the veggies for your surf and turf fajitas.

 

Surf and Turf Fajitas plated and ready to be assembled into tacos.

 

For more surf and turf, check out my Grilled Surf and Turf, Surf and Turf Butter Burger and Wood Plank Surf and Turf Recipe.

 

Veggies for Surf and Turf Fajitas

 

Place a cast-iron skillet or wok onto the grill. Add a drizzle of canola oil and allow that to heat for a minute or so.

 

Next, add your sliced bell pepper and sliced white onion to the hot pan and season well with chipotle garlic seasoning. Stir to coat the veggies completely and let them cook until softened. 

 

Fajitas assembled and ready to take that first bite!

 

Assemble and Serve!

 

Finally, it’s time to assemble and serve your surf and turf fajitas!

 

First, slice the steak and pull the shrimp off of the skewers. Make sure you slice the steak against the grain to shorten the muscle fibers for a more tender bite! 

 

Warm the tortillas on the grill, then lay them on a plate and pile them with a few pieces of shrimp, a scoop of sliced steak, and the cooked veggies. 

 

Top the surf and turf fajitas off with shredded cheese, sour cream, cilantro, sliced jalapeño, and a sprinkle of fresh lime juice! 

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Surf and Turf Fajitas plated and ready to serve.
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Surf and Turf Fajitas

Surf and Turf Fajitas for the best of land and sea.

Course Main Course
Cuisine American
Keyword Surf and Turf Fajitas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 People
Calories 221 kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

  • 1 Whole Skirt or Flap Steak
  • 1.25 cups Soy Sauce
  • ¾ cup White Vinegar
  • ½ cup Cola optional
  • 2 tbsp Chipotle Paste
  • 2 tbsp Garlic Paste
  • 2 tbsp Chopped Cilantro
  • 3 Medium Limes juiced
  • 1 Navel Orange juiced
  • 1 tbsp Canola Oil
  • Salt to taste

Shrimp & Marinade:

  • 1-2 lbs Shrimp peeled & deveined
  • ½ cup Achiote Paste
  • ⅕ tbsp Jalapenos chopped or paste
  • 2 medium Limes juiced

Veggies:

Serving:

  • Warm Tortillas
  • Shredded Cheese
  • Sour Cream
  • Cilantro
  • Jalapeño sliced
  • Lime Wedges

Instructions

  1. In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  2. The next day, add your shrimp to a food safe bowl and add the quick marinade ingredients. Mix thoroughly and let sit for 20 minutes, then pull them out of the marinade and skewer them onto bamboo skewers.
  3. Preheat your Breeo to medium-high temperature about 350F. Set the large sear plate over the fire to warm for 2 minutes.
  4. Add the steaks to the sear plate first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are close to done, add the shrimp skewers to the other side of the sear plate to cook for 1.5 minutes per side. Pull the steaks and the shrimp off to cool when done. Finally, add a cast iron skillet or wok to the middle opening to heat for 1 minutes with oil. Drop your veggies into the skillet and season with Chipotle Garlic seasoning or your favorite veggie seasoning. Cook until the veggies have softened (about 5 minutes) then pull them off and begin assembling.
  5. Slice your steak against the grain and serve it or chop into bites. Pull the shrimp off the skewers and serve with the steak and cooked veggies. Fill your warmed tortilla with steak, shrimp or both along with cooked veggies and anything other toppings. Enjoy!

Recipe Video

Nutrition Facts
Surf and Turf Fajitas
Amount Per Serving
Calories 221 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 122mg41%
Sodium 2890mg126%
Potassium 602mg17%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 10g11%
Protein 22g44%
Vitamin A 1388IU28%
Vitamin C 87mg105%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Smoked Nashville Hot Chicken Queso

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Dip into some incredible Smoked Nashville Hot Chicken Queso! Slowly smoked and shredded, the fiery red chicken and melty cheese are topped with a punch of chopped pickles and jalapeños. Each dip is a flavor explosion in the mouth, one you must try.

 

Cheesy Smoked Nashville Hot Chicken Queso

 

Nashville Hot Chicken has been seen in many forms over the years, and that’s because it’s freaking delicious. Sandwiches, wraps, fried… and of course here we have it with queso. The design of this recipe keeps the process very simple with minimal prep. That gives you more time to eat and less to worry about.

 

Smoking the chicken and the queso together speeds up the process. Rather than using a whole chicken, boneless thighs are my choice for their higher fat content which provides more flavor, and significantly less cooking time. Did I mention this was easy?

 

The marinated chicken getting seasoned before hitting the smoker.

 

For other cheesy chicken recipes, check out my Nashville Hot Smoked Cream Cheese, Cheesy Buffalo Chicken Sliders and Chicken Wing Skewers.

 

Tex-Mex Queso

 

Smoked queso is a special dish with many variations. This recipe has two base ingredients that keep it close to the classic Tex-Mex, creamy style: Velveeta and cream cheese. Adding in melty Monterey Jack and the sharp cheddar helps to build layers of flavor and richness. You can use this base recipe to make any type of queso you’d want, but I highly recommend you start here!

 

All the different cheeses in the skillet, ready to become Smoked Nashville Hot Chicken Queso.

 

Layers of Nashville Hot Flavor for Our Smoked Nashville Hot Chicken Queso

 

One of the aspects that makes Nashville Hot so delicious are the multitude of layers with flavoring. This starts with a brine of pickle juice and hot sauce, allowing the chicken thighs to soak in and tenderize for a few hours before we smoke them.

 

After the marinade, season the chicken is generously with the Nashville Hot Seasoning before taking a wood-fired bath. Are you following? That’s three layers of flavor right there. Yes, the queso is another layer, which we top with the chopped pickles and pickled jalapenos. If there’s anything I’ve learned from eating copious amounts of the real Nashville Hot, it’s that those pickle flavors really help everything come alive.

 

For another great queso recipe, check out this Skillet Choriqueso.

 

Smoked Nashville Hot Chicken Queso coming together at the same time in the smoker.

 

 

Cheese getting smoked and ready for the chicken.

 

Keep it Simple, Smoke Nashville Hot Chicken Queso All at Once

 

Typically when you’re smoking chicken there are many tips and tricks to nail the best skin, the juiciest flavors, and the most amount of smoke. Here, we are going to shred the chicken, which means that many of those elements are not important. Let’s keep it simple with the process.

 

Use skinless, boneless chicken thighs. Marinate for at least 2 hours, season, and place them on a baking sheet lined with foil. Doing so will keep the chicken moist, also retaining the juices. You’ll have plenty of smoke flavor, don’t forget, that queso is also smoking alongside the chicken. Once the chicken is ready, just let it rest briefly before shredding and you’re done. Grab a bag of chips and some ice-cold beers. It’s time to dip!

 

A chip getting dipped into Smoked Nashville Hot Chicken Queso.

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

 

Smoked Nashville Hot Chicken Queso ready to smash.
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Smoked Nashville Hot Chicken Queso

Smoked Nashville Hot Chicken Queso for a delicious, savory and spicy cheese dip!

Course Appetizer, Main Course
Cuisine American
Keyword Smoked Nashville Hot Chicken Queso
Prep Time 10 minutes
Cook Time 1 hour
Marinate 2 hours
Total Time 3 hours 10 minutes
Servings 6 People
Calories 777 kcal
Author Brad Prose

Ingredients

Chicken:

Queso:

  • 1 1/2 cup half and half
  • 8 ounces cream cheese room temp
  • 16 ounces Velveeta queso blanco cubed
  • 1 cup finely grated Monterey Jack cheese
  • 1 cup finely grated cheddar cheese
  • 1 tablespoon Nashville Hot Chicken Seasoning
  • Chopped pickles and pickled jalapeños for garnish

Instructions

  1. Mix the chicken with hot sauce and pickle brine. Allow to marinate in the fridge covered for at least 2 hours, up to 6 hours.
  2. Heat up the smoker for indirect cooking at 275°F.
  3. Remove the chicken from the marinade and season generously with the Nashville Hot Chicken Seasoning. Set chicken on a baking sheet lined with foil, this will help keep the chicken moist for shredding later.
  4. Prepare the queso. Add all of the ingredients to a skillet, topping with additional Nashville Hot Chicken Seasoning.
  5. Place both the chicken and the queso in the smoker. After about 30 minutes, check on the queso and begin to stir it up, breaking up the cheeses and whisking together. You may need to do this a few times before it becomes completely smooth. If the queso happens to be done early, remove from the smoker and keep warm.
  6. Continue to cook until the chicken is 165°F internal temperature. Remove the pan from the smoker and cover with foil for about 10 minutes to allow it to rest.
  7. Shred the chicken and mix into the queso. Top with a combination of chopped pickles and pickled jalapenos. Serve with tortilla chips of your choosing.

Recipe Video

Nutrition Facts
Smoked Nashville Hot Chicken Queso
Amount Per Serving
Calories 777 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 30g188%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 238mg79%
Sodium 2492mg108%
Potassium 682mg19%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 47g94%
Vitamin A 1919IU38%
Vitamin C 16mg19%
Calcium 820mg82%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

Honey Korean BBQ Chicken Lollipops

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These Honey Korean BBQ Chicken Lollipops are one of the best chicken recipes of all time…if I do say so myself. 

 

Juicy chicken “lollipops” are seasoned to perfection, smoked until deliciously tender, then doused in a sweet and spicy Gochujang honey glaze. 

 

Pick Your Seasoning

 

So, first thing’s first. Decide how you want to season the chicken. You have a couple of options.

 

First, our pre-made option: Korean BBQ Seasoning. It’s a spicy, smoky, and sweet blend made with chili flakes, sesame seeds, soy sauce, maple sugar, orange peel, cayenne, and more. 

 

Honey Korean BBQ Chicken Lollipops hanging from a rack placed on the smoker.

 

Second, our homemade seasoning option! Simply mix together kosher salt, black pepper, garlic powder, brown sugar, onion powder, white sesame seeds, black sesame seeds, red chili flakes, and cayenne powder. I’ve listed measurements, but feel free to play around with amounts to customize the seasoning blend just how you like it. You really can’t go wrong! 

 

Prep the Chicken for Honey Korean BBQ Chicken Lollipops

 

Now, it’s time to prepare the chicken. Start with twelve chicken drumsticks. Make a cut roughly 1/3 of the way down each drumstick towards the knuckle side, then slice all around the drumstick. Pull the excess meat/skin off until the bone is the only thing showing. Trim off any excess tendons, then press the meat down to form the “lollipop” shape. 

 

Next, add whatever seasoning you choose into a bowl. Take each chicken lollipop and roll them in the seasonings until fully coated. Set aside until you’re ready to transform them into Honey Korean BBQ Chicken Lollipops.

 

For more chicken lollipops, check out my Honey Bacon BBQ Chicken Lollipops and Maple Hot Chicken Lollipops.

 

Honey Korean BBQ Chicken Lollipops up close before they get cooked.

 

Smoke the Honey Korean BBQ Chicken Lollipops

 

So, now we cook our chicken! First, preheat the smoker for indirect cooking around 275ºF. Add wood chunks or chips to the smoker to give the meat some extra smoky flavor. 

 

Next, add the chicken to the smoker. I use a smoker rack to cook the meat and it works great. Cook the chicken for about 2-2.5 hours or until the internal temperature reaches 175ºF. 

 

While the chicken is cooking, make your Gochujang honey glaze!

 

A close up shot of the chicken lollipops after being glazed.

 

Make the Gochujang Honey Glaze for Honey Korean BBQ Chicken Lollipops

 

Next, make your sauce, because these chicken drumsticks are next level flavorful doused in this sweet and spicy sauce. 

 

To make the glaze for the Honey Korean BBQ Chicken Lollipops, set a saucepan on the smoker. Add in the honey and Gochujang sauce and allow the mixture to warm for 1-2 minutes. Pull the saucepan off of the smoker, then stir the mixture until it’s fully combined.

 

For other chicken glaze options check out my Smoked Chicken Thighs with Spicy Peach Glaze, Cherry Coke Chicken Skewers and Smoked Citrus Chile Chicken Wings.

 

Honey Korean BBQ Chicken Lollipops after being glazed.

 

Finish and Serve the Honey Korean BBQ Chicken Lollipops

 

And now, we glaze and serve!

 

First, pull the chicken drumsticks off of the grill and carefully dip each one into the finished honey glaze. Make sure they are evenly coated. Let the excess glaze drip off, then place the drumsticks back onto the smoker rack. Cook for an additional 5 minutes to give the exterior time to caramelize, because who doesn’t love a crispy exterior? 

 

Next, pull the finished Honey Korean BBQ Chicken Lollipops off of the smoker, let them rest for 2-3 minutes to give the flavor and juices time to settle in, then garnish with chopped scallions and dig in! 

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Honey Korean BBQ Chicken Lollipops before being pulled off the grill.
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Honey Korean BBQ Chicken Lollipops

Honey Korean BBQ Chicken Lollipops for a fun and delicious way to enjoy chicken!

Course Appetizer, Main Course
Cuisine American
Keyword Honey Korean BBQ Chicken Lollipops
Prep Time 1 hour
Cook Time 2 hours 5 minutes
Total Time 3 hours 5 minutes
Servings 4 People
Calories 788 kcal
Author Derek Wolf

Ingredients

Chicken:

Alternate Seasoning:

  • 1.5 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Brown Sugar
  • 2 tsp Onion Powder
  • 1.5 tsp White Sesame Seeds
  • 1.5 tsp Black Sesame Seeds
  • 1.5 tsp Red Chili Flakes
  • ½ tsp Cayenne Powder

Gochujang Honey Glaze:

  • 1.5 cups Honey
  • 1 tbsp Gochujang Sauce

Instructions

  1. Start by making a cut about ⅓ of the way done the drumstick towards the knuckle side. Slice all around the drumstick and pull off the excess meat/skin until the bone is the only thing showing. Trim off any excess tendons, then press the meat down to form your “lollipop.” Wrap a little bit of foil over the bones to prevent burning, if you like. Repeat this step for the rest of the drumsticks.
  2. Add the seasoning into a bowl (or just the Korean BBQ Seasoning) and thoroughly coat the meat. Set aside until ready to cook.
  3. Preheat your smoker for 275F indirect. Add some additional wood chunks or chips for added flavor.
  4. Add your chicken to the smoker (preferably on a smoker rack) and cook for about 2-2.5 hours until they reach 175F. When the chicken is close to being done, add a sauce pan with all the ingredients for the Honey Gochujang Glaze. Warm up for 1-2 minutes. Once warm, pull the saucepan off, stir the mixture and carefully dip each lollipop into the sauce until it is evenly coated. Let the excess glaze drain off and place the chicken back on the smoker rack. Repeat for each lollipop, then let cook for 5 more minutes.
  5. When chicken is done, pull off and rest for 2-3 minutes. Garnish with chopped scallions, serve and enjoy!

Recipe Video

Nutrition Facts
Honey Korean BBQ Chicken Lollipops
Amount Per Serving
Calories 788 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 209mg70%
Sodium 2874mg125%
Potassium 672mg19%
Carbohydrates 113g38%
Fiber 1g4%
Sugar 108g120%
Protein 41g82%
Vitamin A 447IU9%
Vitamin C 2mg2%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Honey Garlic Pork Belly Burnt Ends

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These Honey Garlic Pork Belly Burnt Ends are a classic with a sweet and spicy twist. 

 

Tender, bite-sized cubes of perfectly seasoned, smoked, and caramelized pork belly are drizzled in a sweet and spicy honey garlic sauce. 

 

Plus they are so good! 

 

First, We Season These Honey Garlic Pork Belly Sliders!

 

As we all know by now, all great meat starts with great seasonings. Now, there are a couple of different ways you can season your pork belly. 

 

First, you can grab yourself some of my Adobo Honey seasoning. It’s what I used for this recipe because it’s sweet heat pairs perfectly with the honey garlic sauce. Alternatively, you can use your favorite BBQ seasoning, whatever that may be. If you don’t like either of those options, don’t worry, I have a third option for you! That is to whip up a quick homemade BBQ seasoning, I’ve listed ingredients for this below. 

 

Honey Garlic Pork Belly Burnt Ends getting placed on the smoker.

 

To make your own BBQ seasoning, simply mix together brown sugar, kosher salt, chipotle powder, black pepper, garlic powder, onion powder, and cayenne pepper. This is another go to for me because simple, it’s sweet, it’s smoky, it’s spicy, and it’s perfect for honey garlic pork belly burnt ends! 

 

For more with pork belly, check out my Fried Pork Belly Tacos, Crispy Korean Pork Belly Sandwiches and Maple Bourbon Pork Belly Burnt Ends.

 

Smoked Pork Belly for Honey Garlic Pork Belly Burnt Ends

 

Now, we prep our pork for our honey garlic pork belly burnt ends. First, cut the pork into 1-2″ cubes. Make sure all of the cubes are pretty even in size so they cook at the same rate. Next, toss the pork belly cubes with oil, then season liberally with the BBQ seasoning of your choice. Set the prepped pork belly on a wire baking rack. Make sure that the pork cubes are evenly spaced out so they cook properly.

 

Next, preheat your smoker for medium-low heat around 250ºF. Top the smoker with wood chips or wood chunks, because who doesn’t love some extra smoky flavor?

 

Add the pork belly onto the smoker and cook for 2-2.5 hours or until the internal temperature is anywhere from 160-180ºF.

 

About to close up the smoker for the first portion of cooking.

 

It’s a Crutch! 

 

So, the next step in the smoking process is to utilize the Texas Crutch method, which speeds up the cooking process and makes the honey garlic pork belly burnt ends extra tender and juicy, because why wouldn’t you want extra tender and juicy meat?

 

First, pull the pork belly cubes off of the smoker. Place them into an aluminum foil pan, then top with cubes of unsalted butter, brown sugar, and honey. Next, cover the pan with foil and place it back into the smoker for another 1.5 hours or until the pork reaches an internal temperature of 205ºF.

 

Honey Garlic Pork Belly Burnt Ends after the first round of cooking.

 

 

Adding butter, brown sugar and honey to the burnt ends.

 

To finish, open the foil pan and discard any excess liquid. Place the pan back onto the smoker and let it cook, uncovered, for 15 minutes to caramelize the pork. 

 

Next, pull it off the smoker and let it cool for 5 minutes. 

 

Other delicious burnt ends recipes Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Smoked Tequila Lime Burnt Ends.

 

Honey Garlic Sauce for Honey Garlic Pork Belly Burnt Ends

 

Now, the MVP of this recipe. The honey garlic sauce! This sauce is perfectly buttery, sweet, and spicy. 

 

So, to make the sauce, heat a skillet over medium heat at about 350ºF. Add the butter to the skillet and allow it to simmer for a couple of minutes. Next, mix in the brown sugar, minced garlic, honey, and hot sauce, and allow the mixture to simmer for about 5-7 minutes.

 

Pull the skillet off of the smoker and let the sauce cool for 5 minutes or so before serving.

 

Honey Garlic Pork Belly Burnt Ends about to be pulled from the smoker.

 

 

Burnt ends ready to devour!

 

Time to Serve Up Our Honey Garlic Pork Belly Burnt Ends! 

 

So, finally we can serve our honey garlic pork belly burnt ends! To serve, simply scoop the pork belly cubes into the serving dish of your choice, drizzle with honey garlic sauce, and devour! 

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Honey Garlic Pork Belly Burnt Ends are served.
4.75 from 4 votes
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Honey Garlic Pork Belly Burnt Ends

Honey Garlic Pork Belly Burnt Ends for a sweet garlic kick!

Course Appetizer, Main Course
Cuisine American
Keyword Honey Garlic Pork Belly Burnt Ends
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 People
Calories 1034 kcal
Author Derek Wolf

Ingredients

Pork Belly:

  • 2 lbs Pork Belly cubed
  • ¼ cup Adobo Honey or your Favorite BBQ Seasoning

Alternate BBQ Seasoning:

  • 2.5 tbsp Brown Sugar
  • 1.5 tbsp Kosher Salt
  • 1 tbsp Chipotle Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • ¾ tbsp Onion Powder
  • 1.5 tsp Cayenne Powder

Crutch:

  • 2 Sticks Butter unsalted and cut into cubes
  • 1/2 cup Brown Sugar
  • 2.5 tbsp Honey

Honey Garlic Sauce:

  • 4 tbsp Unsalted Butter
  • 1.5 tbsp Brown Sugar
  • 1.5 tbsp Minced Garlic
  • 1.5 tbsp Honey
  • 1.5 tsp Hot Sauce

Instructions

  1. Start by cubing your pork belly into 1-2” cubes. Next, start lathering your cubed pork belly with oil then thoroughly season with your favorite BBQ seasoning or my homemade BBQ season below. Place your pork belly on a baking wire rack evenly spaced out and set aside.
  2. Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
  3. Add your pork belly onto the smoker and cook for 2.5 hours. Once they are around 160-180F, pull off and place in an aluminum foil pan & top with butter pads, brown sugar and honey. Cover with foil and place back in the smoker for 1.5 hour or until they are 205F internal.
  4. As the pork belly is finishing, preheat a skillet over a medium heat fire (about 350F) for the Honey Garlic Sauce. Begin by adding your butter and let simmer for 2 minutes. Next, add the rest of the ingredients and stir. Let simmer over medium low heat until well incorporated (about 5-7 minutes). Once done, pull off and let cool for 5 minutes.
  5. Once the pork belly is done, open it up and discard any excess liquid. Place back on the smoker, uncovered, to caramelize for 15 minutes. Once done, pull off and let cool for 5 minutes
  6. When done, drizzle over the top with the Honey Garlic Sauce and serve. Enjoy!

Recipe Video

Nutrition Facts
Honey Garlic Pork Belly Burnt Ends
Amount Per Serving
Calories 1034 Calories from Fat 792
% Daily Value*
Fat 88g135%
Saturated Fat 34g213%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 130mg43%
Sodium 1977mg86%
Potassium 436mg12%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 41g46%
Protein 15g30%
Vitamin A 894IU18%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Guinness Pulled Beef Sliders

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There are few things in life as glorious as a tray full of cheesy, beefy, tasty sliders. Slow smoked and braised chuck roast with Guinness beer. A mornay sauce with, you guessed it, more Guinness beer. Pickled onions to cut through all of those rich flavors. All piled up on a stack of everything bagel buns. This Guinness Pulled Beef Sliders recipe will give new meaning to the phrase “stacks on stacks”!

 

Post Contributed by Jeremy Whitelaw

 

Pick Yo Beef 

 

The backbone of this dish is the beef, the pulled beef. There are a lot of cuts of beef that could easily be used here: brisket, short ribs, shoulder clod, or even sliced ribeye. But there’s one that’s a shoulder above the rest, the chuck roast. While all of those other cuts of beef have distinct advantages, the chuck roast is the most consistent performer. Brisket better sliced and short ribs can be a little fatty for this application. Not to mention, a shoulder clod takes like 30 hours to cook (WTH, right?). Ribeye??? Well, now I just want beer cheese on a ribeye. 

 

The seasoning and the beef, both important pieces to the Guinness Pulled Beef Sliders

 

 

The chuck roast after it's hit the stall and now is ready to be braised.

 

But the chuck roast, the gorgeous chuck roast. A well marbled cut of beef coming from the shoulder of the cow, right in front of the ribeye. We know it’s a working muscle and therefore slightly tougher. Not really great for quick grilling applications. But a slow smoke and braise? Absolutely perfect.

 

For more sliders check out my Cheesy Buffalo Chicken Sliders, Al Pastor Pulled Pork Sandwich and Smoked Pulled Ham Sandwiches.

 

This cook takes place in two parts. The smoke and the braise. First smoke the beef until the internal temp reaches 165 degrees. Veteran BBQers know this number, it’s the stall. It’s when the meat starts to sweat and cool itself, stalling out the forward progress of the cook. However, that’s okay for us! At this point we transfer the roast to a Dutch oven, add in a few beers, and braise until it’s fall apart tender.  

 

Guinness Pulled Beef Sliders is Complete with Beer Cheese

 

This is the beer cheese you’ve been looking for. After searching high and low, you’re here, you’ve found it! This recipe is simple, but it’s also a bit tricky. No worries though because I’ve got you sorted. This is a twist on a classic French technique: the mornay sauce, the cheese sauce. Start with a roux, butter and flour. Add in milk and you have a bechamel, then add in cheese and you have a mornay. Simple, right?

 

To make it a beer cheese we sub out some of the milk and use a quality beer, like Guinness. Add in seasonings that compliment the pub style fair that we are going for, like Derek’s Honey Mustard IPA Rub. So there you have it, beer cheese in all of its glory.

 

Beer cheese ingredients, namely Honey Mustard IPA.

 

 

Guinness Pulled Beef Sliders in the assembly process with the beef, beer cheese and pickled red onions.

 

Like cooking with beer? Me too. Check these other delicious recipes out: Chipotle Beer Steak Tacos, Beer Battered Fish on a Stick and Beer and Herb Braised Lamb Shanks Recipe.

 

Guinness Pulled Beef Sliders: Pro Tips

 

There’re two parts that can really get folks hung up on in this process. 

 

  • The first is during the bechamel. Make sure that the flour is completely cooked in this step. The mix should be smooth and slightly thickened. If it’s not completely cooked the final cheese sauce may turn out grainy. 

 

  • The second is during the cheese addition. If the bechamel is too hot or if the cheese is added too fast, the sauce will break, the fat will separate from the solids. I’ve done it before, it’s not pretty. Cut the heat completely and then add cheese slowly.

 

Guinness Pulled Beef Sliders done and ready to munch on!

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

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Close up shot of Guinness Pulled Beef Sliders
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Guinness Pulled Beef Sliders

Guinness Pulled Beef Sliders ready for your next dinner!

Course Appetizer, Main Course
Cuisine American
Keyword Guinness Pulled Beef Sliders
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 12 People
Calories 277 kcal
Author Jeremy Whitelaw

Ingredients

Pulled Beef:

Beer Cheese:

  • ¼ cup AP Flour
  • ¼ cup Unsalted Butter
  • 1 Cup Whole Milk
  • 1 Cup Guinness Beer
  • Honey Mustard IPA Rub
  • 2 Cups Shredded Cheddar Cheese

Instructions

Pulled Beef:

  1. Pre heat smoker to 275 degrees. Season Chuck Roast with OTFC Mesquite Peppercorn Lager. Smoke Roast until it reaches 165 degrees internally, approx. 2 hours.
  2. Remove Chuck Roast from the smoker and cut into large, 2” x 2”, chunks. Place into a Dutch oven, cover with Guinness beer and beef broth. Add extra Mesquite Peppercorn Lager seasoning.
  3. Cover Dutch over and return to the smoker at 275 Degrees. At this temperature the roast should be at a low simmer. Cook for an additional 2-hours, or until the beef is pull apart tender.
  4. Remove the Dutch oven from the smoker and shred beef with 2 forks. Cover to keep warm while prepping the beer cheese.

Beer Cheese:

  1. Heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min.
  2. Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min.
  3. Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break.
  4. Sauce can be kept warm over very low heat, stirring occasionally.

Building The Sliders:

  1. On a baking sheet, slice a 12 pack of rolls in half. These can be store bought or homemade.
  2. Add a healthy layer of the Pulled Beef. Then a layer of Beer Cheese. Finishing with a layer of pickled onions. Place tops back on buns.
  3. Place the entire tray of sliders into the smoker at 300 degrees for 5-7 min to warm up. Serve and enjoy!

Recipe Video

Nutrition Facts
Guinness Pulled Beef Sliders
Amount Per Serving
Calories 277 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 84mg28%
Sodium 267mg12%
Potassium 311mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 350IU7%
Calcium 174mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Breakfast Fry Up

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I firmly believe that this Breakfast Fry Up is the ultimate breakfast or brunch. It’s a slightly different version of a classic English/Irish breakfast, but it is just as delicious! 

 

This recipe makes a complete meal that’s packed with all of the best breakfast foods like crispy, perfectly seasoned home fries, breakfast sausage links, smoky bacon, rich baked beans, perfectly fried eggs, and colorful veggies. 

 

Although it isn’t quite a full Irish/English breakfast since there are no blood sausages, I added potatoes and we did not get soda bread, it’s pretty darn close, which makes it perfect for a St. Patrick’s Day brunch. 

 

This killer breakfast feeds a crowd and takes just 15 minutes to prep.

 

Seasonings for Your Breakfast Fry Up

 

You don’t need much to give this Breakfast Fry Up recipe exactly the flavor it needs.  We’re using a simple blend of kosher salt, black pepper, and garlic powder, but feel free to play around with seasonings if you like, because you can never really go wrong with more flavor!

 

The grilled filled out with all the cooking ingredients.

 

Simply mix together the seasonings in a small bowl and your spice blend is ready to go! 

 

For more ways to breakfast recipes, check out my Southwestern Breakfast Skillet, Donut Breakfast Sandwich and Carne Asada Breakfast Tacos.

 

Cook the Potatoes for Your Breakfast Fry Up

 

First, preheat the fire to a medium-high temperature around 375ºF. Next, place a large cast-iron griddle or skillet pan over the fire and allow it to heat up just a little.

 

Drizzle oil into the hot skillet, then add in your diced Russet potatoes. Sprinkle the potatoes with your seasoning mixture, then allow them to cook for roughly 20 minutes or until they’re golden-brown and crispy. 

 

Breakfast Fry Up getting started by roasting the potatoes.

 

Remove the potatoes from the pan and set them aside while you cook the rest of your Breakfast Fry Up components. 

 

For more with potatoes, check out my Cheesy Irish Tater Tots, Chipotle Espresso Crusted Ribeyes with Potatoes and Birria Baked Potato.

 

Cook the Protein and Veggies

 

First, add both the breakfast sausage links and halved bacon slices to the now empty skillet. Cook them enough to heat them through and crisp them to your liking.

 

Next, add the mushroom caps to the Breakfast Fry Up skillet along with the tomatoes. Set the tomatoes sliced side down on the skillet and cook them until they’re slightly seared and soft. I keep it simple with just a couple of veggies but feel free to bulk your breakfast up even more with additional veggies. Bell pepper would also be a delicious addition.

 

Lastly, set a separate skillet next to the fire and add in the baked beans. Allow them to heat until they’re warm and bubbling. Remove from the heat and set aside. 

 

Mushrooms, tomatoes and sausage hitting the plancha.

 

Fry the Eggs

 

Now, add the potatoes back into the Breakfast Fry Up skillet. Spread them out to create a divot in the center. Make a large enough space to fry 4-5 eggs. Add in the Irish butter and allow it to melt. 

 

Next, crack the eggs into the cleared space and fry them to your liking. 

 

Breakfast Fry Up almost finished with the baked beans cooking next to the coals.

 

Finish Your Breakfast Fry Up

 

Finally, add the rest of the ingredients into the skillet, then serve garnished with chopped parsley and a couple of slices of buttered toast, because is breakfast really complete without toast?!

 

I love to serve this Breakfast Fry Up for St. Patrick’s Day brunch, but it’s also incredible anywhere and anytime and for any reason. 

 

Breakfast Fry Up finished and ready to eat!

 

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

The full Breakfast Fry Up recipe cooked and ready to serve.
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Breakfast Fry Up

Breakfast Fry Up for a delicious meal and a filled out grill!

Course Appetizer, Breakfast, Main Course
Cuisine American, Irish
Keyword Breakfast Fry Up
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 People
Calories 452 kcal
Author Derek Wolf

Ingredients

Skillet:

  • 2 Large Russet Potatoes diced
  • 6-8 Breakfast Sausage Links
  • 10 slices Bacon cut in half
  • 2-3 Mushroom Caps
  • 2 Heirloom Tomatoes sliced in half
  • 2 cups Baked Beans
  • 4-5 Fresh Eggs
  • 2 tbsp Irish Butter
  • Chopped Parsley for serving
  • Toast for serving

Seasoning:

  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder

Instructions

  1. Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire.
  2. Add oil to the skillet along with potatoes. In a small bowl, mix together salt, pepper and garlic powder. Season the potatoes with the mixture. Cook for about 20 minutes or until golden brown on the outside. Once done, pull off and set aside.
  3. Next, add breakfast sausage links & bacon to the skillet. Cook for about 5 minutes until crispy on the outside and fully cooked inside. Next, add the mushroom caps and the tomatoes (placed sliced side down). Let cook for minutes until softened/seared and pull off. Lastly in a separate skillet, add your baked beans and set next to the fire to warm for about 3 minutes. Once bubbling, remove from heat.
  4. When everything is done add your potatoes back to the skillet. Spread the potatoes making a large divot in the skillet and add your Irish Butter to the divot to fully melt. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving.
  5. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped parsley. Enjoy!

Recipe Video

Nutrition Facts
Breakfast Fry Up
Amount Per Serving
Calories 452 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 164mg55%
Sodium 2543mg111%
Potassium 869mg25%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 2g2%
Protein 18g36%
Vitamin A 654IU13%
Vitamin C 12mg15%
Calcium 88mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Cheesy Irish Tater Tots

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These Cheesy Irish Tater Tots are the perfect St. Patrick’s Day appetizer! They’re made up of crispy, golden-brown tater tots that are loaded with tender, bite-sized pieces of smoked corned beef, gooey and melty cheddar cheese, and a few delicious toppings!

 

Prep the Corned Beef for Cheesy Irish Tater Tots

 

First, pull the corned beef out of its bag and place it into a food-safe bowl with enough water to cover the meat. Let the meat soak for four hours in total, but change the water out two hours through the soaking time.

 

The water helps pull out any excess salt from the brining/corning process, so swapping it out for new water ensures that you’re pulling out all the excess salt, not just some of it. 

 

Raw Corned Beef Hash sitting on the smoker.

 

Cheesy Irish Tater Tots Need Smoked the Beef!

 

So, now it’s time to grill the corned beef for Cheesy Irish Tater Tots. First, slather the beef with oil and season it liberally with your favorite beef seasoning. Next, preheat your Oklahoma Joe’s Bronco Smoker to 250ºF. Add in some wood chips or wood chunks to give the beef some added smoky flavor. 

 

Set the beef into the smoker. Make sure you place it fat side up so the fat can drip down over the rest of the meat as it cooks to baste it. More moisture is never a bad idea! 

 

Corned Beef Hash getting placed in a cooking tray with Irish beer.

 

For more with corned beef, check out my Smoked Corned Beef Sandwich with Guinness!

 

Cheesy Irish Tater Tots will be perfect with this cooked corn beef hash.

 

Let the beef cook for 2.5 hours, then pull it off the grill and place it into a foil bin. Pour in beef stock and the Irish beer of your choice, because are these really Cheesy Irish Tater Tots without an Irish beer? Next, cover the foil bin with a sheet of foil and set it back on the smoker. Cook for another 2.5-3 hours or until the internal temperature of the meat is 202ºF. 

 

Next, pull the foil bin off of the grill and allow the beef to rest for 30 minutes to give all of that moisture and flavor time to settle back into the meat. Be sure that you save the au jus from the foil bin. We’ll use it later to finish off our Cheesy Irish Tater Tots!

 

Assemble Your Cheesy Irish Tater Tots

 

First, cut your corned beef into bite-sized pieces. Slice it against the grain first, then chop it into smaller pieces. Cutting against the grain shortens the muscle fibers for a more tender bite! 

 

Next, heat your smoker to 375ºF, then add the cooked tater tots to a cast-iron skillet. Set the skillet onto the smoker, then load the tater tots up with shredded Irish cheese. If you have time, shred your own cheese. Freshly shredded cheese has better flavor and a creamier, meltier texture. 

 

 

Let the tater tots cook for 2-3 minutes to allow the cheese time to melt, then top them off with the chopped corned beef. Drizzle the Cheesy Irish Tater Tots with the reserved au jus for a little extra moisture and flavor. Allow the tots to cook for just another couple of minutes to make sure everything is nice and hot. 

 

For other shareable meals, check out my Pulled Pork BBQ Nacho Table, Cheesy Buffalo Chicken Sliders, Loaded Buffalo Chicken Kettle Chips and Colorado Golden BBQ Wings.

 

Time to Serve!

 

Finally, pull the Cheesy Irish Tater Tots off of the smoker and finish them off with chopped scallions, diced tomatoes, and a dollop of your favorite sour cream. 

 

Now, eat up!

 

Cheesy Irish Tater Tots are assembled and ready to eat!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Cheesy Irish Tater Tots are perfect for sharing!
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Cheesy Irish Tater Tots

Cheesy Irish Tater Tots for a delicious appetizer for an all you can eat dinner!

Course Appetizer, Main Course
Cuisine American, Irish
Keyword Cheesy Irish Tater Tots
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 6 People
Calories 734 kcal
Author Derek Wolf

Ingredients

Corned Beef:

  • 3 lb Corned Beef Brisket Flat
  • 3 tbsp Favorite Beef Seasoning
  • 2.5 cups Beef Stock
  • 12 oz Irish Beer

Tater Tots:

  • 1 lb Frozen Tater Tots baked
  • 1.5 cups Shredded Irish Cheddar Cheese
  • Sliced Scallions for garnish
  • Diced Tomatoes for garnish
  • Sour Cream for garnish

Instructions

  1. Start by pulling your prepared corned beef brisket out of the bag and placing it into a food safe bowl with water to soak for 4 hours. Half way through the soak, discard the water and refill it. This will help to pull out any excess salt from the brining/corning process.
  2. When the corned beef is ready, lather it with some oil and thoroughly season it with your favorite beef seasoning. Preheat your Oklahoma Joe’s Bronco Smoker to 250F with some wood chips or wood chunks for added smoke flavor. Add the seasoned corned beef to the smoker, fat side up, to cook for 2.5 hours.
  3. Next, pull off your corned beef and place it into a foil bin. Add to the bin some beef stock and Irish beer, then cover with a sheet of foil and place back on the smoker. Cook for another 2.5-3 hours until it reaches over 202F internal. Once it is done, pull it off, save the au jus from the foil bin and let it rest for 30 minutes.
  4. Grabbing a sharp knife, slice the corned beef against the grain and chop it up. Add your cooked tater tops to a cast iron skillet on to your Oklahoma Joe’s Bronco Smoker at 375F. Cover your tater tots with shredded Irish cheese and let cook for 2-3 minutes to melt. Next, add your chopped corned beef to the skillet drizzled with some of the au jus from the smoker. Let cook for 1-2 more minutes, then pull off the smoker.
  5. Garnish with chopped scallions, diced tomatoes and a dollop of sour cream. Enjoy!

Recipe Video

Nutrition Facts
Cheesy Irish Tater Tots
Amount Per Serving
Calories 734 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 18g113%
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Cholesterol 152mg51%
Sodium 3459mg150%
Potassium 1102mg31%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 44g88%
Vitamin A 286IU6%
Vitamin C 67mg81%
Calcium 240mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Cheesesteak Quesadilla

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This Cheesesteak Quesadilla is made up of all of the best flavors of the classic Philly cheesesteak sandwich but layered in a cheesy, gooey, melty quesadilla. 

 

Perfectly crisped tortillas are packed full of tender strips of seasoned ribeye steak, sliced red bell pepper, onion, melty provolone cheese and cheese whiz, because is it really a Philly cheesesteak-inspired recipe if there isn’t cheese whiz involved? 

 

I don’t think so. 

 

Prep and Cook Your Steak for the Philly Cheesesteak Quesadilla

 

First, slice your ribeye steaks, red bell peppers, and white onion. Be sure to slice the ribeye steaks against the grain to shorten the muscle fibers. The shorter the muscle fibers, the more tender the texture. 

 

Next, preheat a medium-high heat fire to around 375ºF, then set a large plancha or skillet over the heat.

 

Ribeyes for the Cheesesteak Quesadillas starting to cook in the plancha.

 

Drizzle canola oil into the skillet or plancha, then add in the sliced steak and a sprinkle of the steak seasoning of your choice. I like Bourbon Prime Seasoning, which is a delicious blend of sweet, spicy, savory, and smoky seasonings that take the steak to a whole new level of flavor.

 

Cook the steak for about 10 minutes until it is browned, slightly crispy, juicy, and tender. Next, pull the steak out of the skillet and allow it to cool slightly while you cook up your veggies. 

 

Ribeyes cooked and ready to be pulled off of the grill.

 

Be cautious. It is remarkably difficult to not munch on the steak while you prep the rest of your cheesesteak quesadilla recipe. But although the steak is delicious on its own, it’s extra delicious in a quesadilla. 

 

For additional Philly Cheesesteak inspired recipes, check out Philly Cheese Sausage Skewer and Loaded Choripan.

 

Cheesesteak Quesadilla Veggies

 

To the now empty skillet, add the sliced bell peppers, sliced onions, and minced garlic. Feel free to use whatever veggies you like. Mushrooms would also be delicious!

 

Sautéing the onions and peppers.

 

Sprinkle your veggies with salt, pepper, and garlic powder, then cook for 7-9 minutes or until softened. 

 

Allow them to cool and clean out your skillet for the next part of your cheesesteak quesadilla prep! 

 

Assemble Your Quesadilla

 

So, now we assemble! First, allow the skillet to cool to medium heat around 300ºF, because although we want a slightly crispy quesadilla, a burnt one isn’t great.

 

Layer a large flour tortilla into the pan, then top that with 2-3 slices of provolone cheese, because the cheesier the better, right? I use provolone cheese because it’s a Philly cheesesteak classic, but any type of melty cheese will work. Just use your favorite! 

 

Assembling the quesadilla on the plancha.

 

For more quesadilla like recipes, check out my Campfire Quesabirria Tacos, Loaded Pulled Pork Quesadillas and Cheesy Steak Quesadilla.

 

Next, add a layer of veggies to the cheesesteak quesadilla, then top that off with the cooked and sliced steak.

 

Drizzle the quesadilla filling with cheese whiz, then fold the tortilla over and allow it to toast for 1-2 minutes on each side. The best kind of quesadilla is the crispy kind! 

 

Serve Your Cheesesteak Quesadilla

 

Make as many quesadillas as you need. Prep as much steak and veggies as you will need and assemble the quesadillas quickly, so they’re all still warm when you’re ready to serve. 

 

Next, warm up some cheese whiz for dipping, then slice up the quesadillas and dig in! 

 

Cheesesteak Quesadillas are served!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Cheesesteak Quesadilla ready to be eaten!
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Cheesesteak Quesadilla

Cheesesteak Quesadilla for the fun, family dinner.

Course Appetizer, Main Course
Cuisine American, Mexican
Keyword Cheesesteak Quesadilla
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People
Calories 735 kcal
Author Derek Wolf

Ingredients

Steak:

Veggies:

  • 2 medium Red Bell Peppers sliced
  • 1 medium White Onion sliced
  • 6-8 Garlic Cloves minced
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder

Quesadilla:

  • 4-6 large Flour Tortilla
  • 12-15 slices Provolone Cheese
  • 1 cup Cheese Whiz

Serving:

  • Cheese Whiz warmed

Instructions

  1. Begin by thinly slicing your ribeye steaks, red bell peppers and white onion. Mince your garlic and set all of this to the side until ready to cook. Preheat a medium high heat fire (around 375F) with a large plancha/skillet over it.
  2. Adding 1 tbsp of canola oil to the skillet, add your sliced steak and season my Bourbon Prime seasoning. Cook until the steak is fully browned and finished (about 10 minutes). Once the steak is done, pull it off and let it cool. Next, add the bell peppers, onions and garlic seasoned with salt, pepper and garlic powder. Let brown for 7-9 minutes until softened, and once done pull off and let cool.
  3. While the steak and veggies are cooling, clean off your skillet and let it cool down to a medium heat (around 300F) to start building your quesadilla. Add a large tortilla to the skillet and add 2-3 slices of provolone cheese on both halves of the tortilla. Next, add some veggies, sliced steak and a drizzle of cheese whiz to one side of the tortilla. Fold the tortilla over and let it toast for 1-2 minutes per side. Once the quesadilla is done, pull it off, let cool then repeat for your other quesadillas.
  4. For serving, warm up some cheese whiz for dipping. Slice and serve!

Recipe Video

Nutrition Facts
Cheesesteak Quesadilla
Amount Per Serving
Calories 735 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 25g156%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 153mg51%
Sodium 3483mg151%
Potassium 797mg23%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 9g10%
Protein 48g96%
Vitamin A 2775IU56%
Vitamin C 80mg97%
Calcium 711mg71%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Butterflied Peruvian Chicken Drumsticks with Green Sauce

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These Butterflied Peruvian Chicken Drumsticks with Green Sauce are the ultimate chicken dinner! When my good friend, and Over the Fire teammate, Brad Prose made these drumsticks they went viral online. People from all walks of life cooked them with their own spin of flavor. I thought it was time for me to follow suite and give them a try with a flavor combo of my own. 

 

This recipe starts with butterflied chicken drumsticks that are soaked in a flavorful marinade, grilled until tender and slightly crispy, then topped with a fresh and creamy homemade cilantro green sauce. 

 

Prep the Chicken for Butterflied Peruvian Chicken Drumsticks with Green Sauce

 

First, prep your chicken drumsticks! Use a sharp knife to slice one area of the drumstick from the top to the bottom all the way down to the bone. Pull apart the two sides of the slice and separate the bone so the chicken is laying open and flat. Be sure that part of the meat is still connected on the opposite side of the first cut, because we don’t want it to be fully disconnected from the bone.

 

Butterflied Peruvian Chicken Drumsticks with Green Sauce getting started on the grill.

 

 

Drumsticks after their first flip on the grill.

 

Butterflying the chicken helps the it cook a bit faster because we’re flattening out the meat. It also creates a larger surface area for our marinade and seasonings to attach too. Another benefit to cooking drumsticks this way is that it results in more of those crispy edges we all love. Overall, just know that more surface area equals more flavor! 

 

Marinate the Chicken for Butterflied Peruvian Chicken with Green Sauce

 

Next, we marinate the chicken. First, make your marinade. The marinade is a combination of cilantro, garlic cloves, lime juice, soy sauce, Aji Amarilla paste, Aji Panca paste, cumin, salt, pepper, and canola oil. 

 

Blend all of the marinade ingredients together in a food processor until the mixture is smooth. Next, add the chicken into a food-safe bowl or bag, then pour the marinade over top. Make sure you save 2-3 ounces of the marinade so you can use it for basting later on. 

 

Plating the chicken drumsticks before they get drizzled with the green sauce.

 

Place the chicken and marinade into the fridge and let it sit for at least 4 hours. If you have time, I recommend letting it marinate overnight so the flavors have time to really infuse into the chicken. The longer it marinates, the better the flavor, texture, and of course the better the butterflied Peruvian chicken with green sauce! 

 

I’m a big fan of marinading chicken. If you are too, you should check out my Chicken Wing Skewers, Grilled Mojo Chicken and Lemon Chili Rye Rotisserie Chicken.

 

Make the Green Sauce

 

Y’all know I’m a sauce guy. Whether it’s for a dunk, a drizzle or a dip – I’m a believer that sauce can take any normal recipe to the next level. This green sauce recipe could not be easier to make and the result is a fresh, creamy, spicy, salty, sweet, and tangy sauce that pretty much can’t be beat.

 

To make your sauce, combine cilantro, mayonnaise, serrano peppers, parmesan cheese, olive oil, aji amarilla paste, honey, and lime juice in your food processor. Blend until smooth and creamy, then set it aside until you’re ready to serve.

 

Butterflied Peruvian Chicken Drumsticks with Green Sauce served!

 

For more delicious sauce ideas, check out my Chicken Bacon Ranch Sausage Skewers, Zesty Lamb Kebabs with Mint Yogurt Sauce and Fried Shrimp with Bang Bang Sauce.

 

Time to Grill

 

Next, grill the chicken for your butterflied Peruvian chicken drumsticks with green sauce! First, preheat a medium-high heat fire for direct cooking. Remove the chicken from the fridge and discard the marinade, then place the drumsticks onto the grill. Cook until they reach an internal temperature of 170ºF, flipping every 3-4 minutes because nobody likes burnt chicken. In the last few minutes of cooking, baste the chicken with the reserved marinade to keep it extra moist and flavorful!

 

Pull the drumsticks off of the grill and let them rest for 5-6 minutes. We want the juices to settle into the meat before we slice into it!

 

Serve the Butterflied Peruvian Chicken Drumsticks with Green Sauce

 

Next up, the best part of every meal: serving! Or eating, rather.

 

To serve the chicken drumsticks, drizzle them with the prepared green sauce. You can also serve the sauce on the side for dipping if preferred.

 

Now, dig in!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Butterflied Peruvian Chicken Drumsticks with Green Sauce plated by the fire.
5 from 3 votes
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Butterflied Peruvian Chicken Drumsticks with Green Sauce

Butterflied Peruvian Chicken Drumsticks with Green Sauce are deliciousness in every bite!

Course Main Course
Cuisine American
Keyword Butterflied Peruvian Chicken Drumsticks with Green Sauce
Prep Time 30 minutes
Cook Time 30 minutes
Marinate 4 hours
Total Time 5 hours
Servings 4 People
Calories 708 kcal
Author Derek Wolf

Ingredients

Chicken:

  • 12-15 Chicken Drumsticks

Marinade:

  • 1 cup Cilantro
  • 8-10 Garlic Cloves
  • 4 medium Limes juiced
  • 2.5 tbsp Soy Sauce
  • 1.5 tbsp Aji Amarillo Paste
  • 1.5 tbsp Aji Panca Paste
  • 1 tbsp Ground Cumin
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Canola Oil

Green Sauce:

  • 1 cup Cilantro
  • ½ cup Mayonnaise
  • 2 Serrano Peppers stemmed
  • 2 tbsp Parmesan Cheese
  • 1 tbsp Olive Oil
  • 1 tbsp Aji Amarillo Paste
  • 1 tbsp Honey
  • 2 medium Limes juiced

Instructions

  1. Begin prepping your chicken drumsticks. Using a really sharp knife, slice one area on the drumstick from top to bottom all the way down to the bone. Pull apart the two sides of the slice and begin separating the meat from the bone so that the chicken drumstick is flayed open and flat. Make sure to leave some part of the meat, on the opposite side of the first cut, still connected. Repeat this for all of your drumsticks.
  2. In a food processor, add all the ingredients for the marinade and blend until smooth. Add all of your chicken drumsticks to a food safe bowl or bag and pour the marinade over top (make sure to save 2-3oz of marinade for basting later). Mix together thoroughly, cover and place in the fridge to marinate for at least 4 hours but ideally overnight.
  3. The next day, preheat a medium high heat fire (around 350-375F) for direct cooking.
  4. In a food processor, add all the ingredients for the Green Sauce and blend until smooth. Set aside until ready to use.
  5. Pull your drumsticks out of the marinade and discard any excess marinade. Place them onto the fire and cook them for 20-25 minutes until they reach 170F internal. Make sure to flip them every 3-4 minutes to prevent burning, and move the chicken around in case you have a hotter spot on your grill. Right before they are done, baste the outside of the meat with the reserve marinade. Once done, pull them off and let them rest for 5-6 minutes.
  6. Drizzle the green sauce over the top of the drumsticks or serve on the side. Enjoy!

Recipe Video

Nutrition Facts
Butterflied Peruvian Chicken Drumsticks with Green Sauce
Amount Per Serving
Calories 708 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 19g
Monounsaturated Fat 18g
Cholesterol 222mg74%
Sodium 2839mg123%
Potassium 803mg23%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 8g9%
Protein 44g88%
Vitamin A 808IU16%
Vitamin C 36mg44%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Salmon Al Pastor Tacos

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Nothing beats a fresh taco, and these Salmon Al Pastor Tacos are here to satisfy your cravings. Vibrant spicy sauce glazes the gorgeous salmon, while the pineapple and chiles roast directly in the coals. It all comes together on a corn tortilla. Don’t worry, this recipe makes enough for a crowd! Call them up and let’s get cooking.

 

Post Contributed by Brad Prose

 

Salmon Al Pastor Tacos: The Flavor

 

The famous Al Pastor tacos are made traditionally on a vertical spit with thin slices of pork, roasting away while rotating against a tower of flames. Fruity flavors of chiles, pineapple, and achiote come alive, dying the meat a vibrant shade of red and orange. Over the last decade we’ve seen this flavor profile find its way to chicken, shrimp, and many types of fish. The tradition is very much alive, but it’s hard to deny that the new dishes are just as exciting.

 

Salmon Al Pastor ingredients all laid out.

 

For more on Al Pastor, check out Al Pastor Pulled Pork Sandwich, American Lamb Tacos Al Pastor, Skewered Shrimp Al Pastor Recipe and Cheeseburger Tacos (not Al Pastor flavors, but still cooked on a spit).

 

The salmon after seasoning and ready for the fire.

 

The bright sauce is a perfect pairing for fresh salmon because it compliments the natural flavors of the fish. Slowly cooking over a live fire, we’ll roast the salmon to ensure a perfect temperature and texture. We can’t have Al Pastor tacos without pineapple, and there’s no point in wasting a good fire! This recipe explains how to coal-roast a whole pineapple, furthermore transforming a simple salsa into a next-level experience.

 

Take it Slow with Salmon for our Al Pastor Tacos

 

Salmon has a high amount of fat, which we want to eat. The white stuff that squeezes out during the cooking process is call albumin, and it’s a juicy protein that keeps the fish moist and tasty. Slow-roasting the salmon over a medium-heat fire ensures that the meat doesn’t squeeze out very much, keeping all of that moisture and flavor where it belongs: in your mouth. Let’s not forget that wood-fired salmon tastes incredible.

 

Using a leaning basket, the salmon will be elevated above the embers and wood. Keep the heat of the fire to a medium temperature, about 350°F. Place your hand above the fire and you should be able to keep it there for about 4-5 seconds before it feels too hot. Lean the cage with the salmon at a 45° angle over the fire, with the thickest side at the top. Over the next few hours you’ll have to keep the fire going with additional wood or charcoal, making sure to maintain that heat!

 

Salmon Al Pastor leaning over the fire.

 

For more salmon recipes, check out Crab Stuffed Salmon, Bourbon Bacon Pecan Salmon, Smoked Salmon Burnt Ends and Maple Cajun Salmon Pinwheels.

The back side of the salmon.

Coal-Roasted Pineapple is Perfect for Salmon Al Pastor Tacos

 

There’s no sense in wasting a good fire so let’s toss in a pineapple, chiles, and onion for delicious salsa. Coal-roasted pineapple is incredibly easy to prepare, a mystery that’s been right in front of us. Don’t trim the pineapple at all, everything you don’t want to eat will burn and be removed after. Nestle the entire pineapple into the coals, also carefully making sure that there are enough coals up to the sides. Turn the pineapple every so often, making sure that one side doesn’t cook too fast. The entire pineapple will be quite dark, so you’ll know it’s done when the internal temperature is around 195°F (yes, you temp check a pineapple).

 

Let it cool completely and slice off the top, bottom, and the burnt skin. The core is safe to eat, but still tough! I recommend discarding the core and slicing the rest into even pieces for the salsa. Mix it with the diced onion, jalapeños, cilantro and lime.

 

The pineapple for the salsa roasting directly on the coals.

 

Salmon Al Pastor Taco Assembly

 

The fruity salmon pairs perfectly with the roasted, spicy salsa. Crema or sour cream are my recommendations for the corn tortillas because it gives the taco some moisture and fat for the rest of the ingredients. This impressive side of salmon will glow on the cutting board as you slice in, portioning it out for the guests. Cooking over fire should be a fun experience, and this recipe will absolutely deliver.

 

Salmon Al Pastor Tacos plated and ready to devour.

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Salmon Al Pastor Tacos are served!
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Salmon Al Pastor Tacos

Salmon Al Pastor Tacos for a dinner that's sure to be a fan favorite!

Course Main Course
Cuisine American, Mexican
Keyword Salmon Al Pastor Tacos
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 People
Calories 207 kcal
Author Brad Prose

Ingredients

Ingredients:

  • 1 skin-on side of salmon pin bones removed, 4-5 pounds
  • 4 whole arbol chiles
  • 5 whole guajillo chilies
  • 1/2 cup orange juice
  • Juice of 1 lime
  • ⅓ cup white vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 tablespoon achiote paste
  • 1/4 cup distilled white vinegar
  • 3 whole cloves garlic
  • 1 tsp white sugar
  • 2 tsp kosher salt

For the Tacos:

  • 1 whole pineapple
  • 1 red onion
  • 2 jalapenos
  • ½ cup cilantro chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Sour cream or crema for garnish
  • 12 corn tortillas

Instructions

  1. Make the marinade. Pour boiling water into a heat-safe bowl with the chiles, allowing them to hydrate for about 10 minutes. Add in the drained chiles, orange juice, lime juice, vinegar, and spices into a blender. Puree until completely smooth.
  2. Pat the salmon completely dry, both the meat and the skin-side. Set the salmon on a baking sheet, meat-side up. Brush a generous glaze of the marinade all over the meat of the salmon and allow it to rest at room temperature while you build the fire.
  3. Preheat your grill to a medium-heat around 300°F for direct cooking with the grill grate (or leaning cage). Make sure the grill grate is at least 5-6 inches away from the coals, and the grates are very clean and oiled. Place the salmon directly over the coals, skin-side down and close the lid. If using a leaning cage, angle the salmon over the fire and monitor the temperature to ensure it stays at a medium heat, around 350°F, as much of the heat will escape. Cook until the salmon is 130°F internal temperature, spritzing with some pineapple juice along the way to keep it moist.
  4. Place a pineapple, jalapenos, and onion directly into the coals. Nestle the pineapple in, making sure some of the sides are exposed to the coals as well. Rotate each of the ingredients and char until desired, pulling the pineapple out when it hits 195°F internal temperature.
  5. Dice up the ingredients for the salsa, seasoning to taste. Serve with the salmon on fresh corn tortillas with sour cream or crema.

Recipe Video

Nutrition Facts
Salmon Al Pastor Tacos
Amount Per Serving
Calories 207 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 614mg27%
Potassium 476mg14%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 16g18%
Protein 8g16%
Vitamin A 554IU11%
Vitamin C 108mg131%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Peruvian Steak Stir Fry

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This Peruvian Steak Stir Fry is the ultimate stir fry recipe. It’s made up of crisp-tender bites of flavorful steak and a colorful blend of red onion, red bell pepper, and french fries. Then we’ll finish it off with creamy and flavorful homemade Aji Amarilla mayo!

 

This recipe is perfect for serving a crowd, requires a quick 15 minutes of hands-on time, and is loaded with all the flavors! 

 

Prep the Steak for Peruvian Steak Stir Fry

 

First, marinate the steak! We’re soaking the steak in a salty, tangy, flavorful, and simple marinade that creates the perfect flavor base for the stir fry.

 

Cut two pounds of either skirt steak or flap steak into cubes, then add it to a bowl along with soy sauce, white vinegar, salt, black pepper, cumin, lime juice, and canola oil. 

 

Peruvian Steak Stir Fry getting started by cooking the steak in the wok.

 

Set the mixture in the fridge and allow it to marinate for at least two hours, but ideally overnight. We say ideally overnight because the longer it sits, the more flavor the meat will soak up! 

 

Aji Amarillo Mayo

 

In my opinion, all stir fry recipes should include a jazzed-up mayo, because who doesn’t love meat, veggies, and rice with a dollop of creamy mayo? This Aji Amarillo mayo is the perfect addition to our Peruvian Steak Stir Fry.

 

To make the mayo, simply mix together mayonnaise, buttermilk, Aji Amarillo paste, chopped cilantro, and lime juice. 

 

That’s it. It is difficult not to to just eat this mayo by the spoonful, but save at least some for your stir fry, because it’s worth the wait! 

 

A close up shot to show of the Aji Amarillo Mayo.

 

Love that spicy, fruity flavor of aji amarillo? Try out my Rotisserie Chicken with Spicy Cilantro Mayo!

 

Time to Grill!

 

First, pull the marinated steak out of the fridge and discard the excess marinade. 

 

Second, preheat a high heat fire for direct cooking at around 400ºF. Add a wok or cast-iron skillet over the flames so that it can preheat for a minute. Pour in one tablespoon of canola oil and allow that to heat for another minute. Next, add in the steak and cook for 7-8 minutes or until browned and crispy on the outside. 

 

Veggies for Peruvian Steak Stir Fry

 

The stir fry veggie mixture consists of sliced red onion, sliced red bell peppers, green scallions, Aji Amarillo paste, freshly minced garlic, freshly minced ginger, and French fries! Yes. You read that right. We’re adding French fries, because it really is just that good. Trust me on this one, folks. 

 

Veggies on deck!

 

Start the veggie mixture by adding red onions, red bell pepper, minced garlic, and ginger to the skillet on the grill. We’ll start these veggies first because they’ll take more time to cook than our other ingredients. Cook the veggies, stirring frequently, until the have softened. Next, add in the green scallions, cooked steak, and French fries.  Stir and simmer for 1-2 minutes, then pull the skillet off of the grill and allow the mixture to cool ever so slightly.

 

It’s hard to beat a good stir fry. For steak and veggies dishes check out my Grilled Steak Burrito Bowl, New York Strips with Veggie Packets and Backyard Skillet Beer Brats.

 

Serve Your Peruvian Steak Stir Fry

 

Add some cooked white rice to the skillet along with the steak and veggies because it’s time to serve up this Peruvian Steak Stir Fry. Top that off with a sprinkle of chopped cilantro, and finish it with a dollop of Aji Amarillo mayo. 

 

Next, eat up! 

 

Peruvian Steak Stir Fry in the wok with rice and covered in the Aji Amarillo Mayo..

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Peruvian Steak Stir Fry ready to serve!
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Peruvian Steak Stir Fry

Peruvian Steak Stir Fry

Course Main Course
Cuisine American
Keyword Peruvian Steak Stir Fry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 440 kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 lbs Skirt Steak or Flap Steak cubed

Steak Marinade:

  • ¼ cup Soy Sauce
  • ¼ cup White Vinegar
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Ground Cumin
  • 2-3 medium Limes juiced
  • 1 tbsp Canola Oil

Veggies:

  • ½ cup Red Onion sliced
  • ½ cup Red Bell Peppers sliced
  • 2.5 tbsp Green Scallions
  • 2 tbsp Aji Amarillo Paste
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • 1.5 cups French Fries

Aji Amarillo Mayo:

  • ½ cup Mayonnaise
  • ¼ cup Buttermilk
  • 1.5 tbsp Aji Amarillo Paste
  • 1.5 tbsp Chopped Cilantro
  • 1 medium Lime juiced

For Serving:

  • Cooked White Rice
  • Chopped Cilantro

Instructions

  1. Begin by adding all the cubed steak into a bowl along with the steak marinade. Mix together thoroughly and let marinate for at least 2 hours but ideally overnight in the fridge.
  2. Next day, add all the ingredients for the Aji Amarillo Mayo together in a bowl and mix thoroughly. Set aside until ready to use.
  3. Preheat a high heat fire (around 400F) for direct cooking. Add a wok or cast iron skillet over the flames 1 minute before cooking.
  4. Pull out the steak and discard the excess marinade. Adding 1 tbsp of canola oil to the wok, add the steak to the skillet and cook for 7-8 minutes until well browned and around 120F internal. Make sure to stir the steak around to get a nice crust formation, then when the steak is done pull it off and let it rest.
  5. Add to your skillet the red onions, red bell pepper, minced garlic and minced ginger. Stir and cook until the veggies have begun to soften (around 2-3 minutes). When the veggies are softened, add the green scallions to the dish along with the cooked steak and french fries. Stir and let simmer over the fire for another 1-2 minutes until fully mixed, then pull the skillet off to cool
  6. Add some cooked white rice to your skillet for serving. Garnish with chopped cilantro and your Aji Amarillo Mayo. Serve and enjoy!

Recipe Video

Nutrition Facts
Peruvian Steak Stir Fry
Amount Per Serving
Calories 440 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Cholesterol 78mg26%
Sodium 2107mg92%
Potassium 678mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 28g56%
Vitamin A 388IU8%
Vitamin C 25mg30%
Calcium 51mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Skirt Steak Pizza Pinwheels

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I have been having fun blending grilled steak and pizza together into recipes. I have always loved making skirt steak pinwheels, and had the idea of topping them each with some pizza sauce, mozzarella and pepperoni. Melty gooey cheese topped onto a savory steak pinwheels just makes me get hungry! Plus when cooked on the Oklahoma Joe’s Blackjack Kettle Grill, these Skirt Steak Pizza Pinwheels might blow your mind.

 

Post Sponsored by Oklahoma Joe’s

 

Prepping your Skirt Steak

 

The first key to making this epic recipe is getting the skirt steak right. I like to use a wooden mallet over some parchment paper to flatten the steaks until they are under ½ inch. This really helps to even out the surface area of the meat and makes for a tighter pinwheel. Once you have your skirt steak ready, we will season generously with salt and get to prepping the pinwheels.

 

Skirt steaks getting rolled into pinwheels.

 

 

Tied shirt steak after it's been rolled.

 

I use a base of classic basil pesto topped with chopped parsley and shaved parmesan for my filling in the pinwheel. You are welcome to add whatever you like, but I really enjoyed these flavors. The pesto is a nice herbal savoriness on the steak with a fresh parsley finish and gooey cheese to make these Skirt Steak Pizza Pinwheels extra delicious. Once we fill the steaks, we will roll them up, tie them in two different places and slice in between the ties. This will leave us with two large Skirt Steak Pizza Pinwheels that you are welcome to trim and finalize.

 

When you have finished making all of your Skirt Steak Pizza Pinwheels, it is time to get the Oklahoma Joe Blackjack Kettle Grill hot!

 

For more skirt steak recipes, check out my Braided Skirt Steak, Cheesy Skewered Skirt Steak with Salsa Verde and Loaded Steak Fries.

 

Grilling these Skirt Steak Pizza Pinwheels!

 

I really love using the Blackjack Kettle Grill because it can hold that high heat for searing while also having ample amounts of room to slowly cook these pinwheels. By using a two zone heat method, I will sear off both sides of the Skirt Steak Pizza Pinwheels on the hot side of the grill and then pull them over to the cool side to finish. I am looking to cook these steaks to about 120F internal. Once they hit about 105-110F internal, I will open up the Oklahoma Joe and start topping them.

 

Skirt Steak Pizza Pinwheels after the first flip on the grill.

 

 

Placing the pizza topping onto the pinwheels.

 

We will start with a dollop of classic pizza sauce on each pinwheel. Do not be excessive because the sauce will just simmer off the steak. Next, add a handful of mozzarella cheese and a couple slices of pepperoni. Now that our Skirt Steak Pizza Pinwheels are made we will close the lid. This allows the steak to finish cooking and the cheese melt. When done, pull these guys off and let them rest for 10 minutes.

 

For more pizza inspired recipes, check out my Matambre A La Pizza, Pizza Sausage Skewers and Flap Steak Pizza. 

 

Slicing & Serving Our Skirt Steak Pizza Pinwheels

 

Once the Skirt Steak Pizza Pinwheels are fully rested, it is time to serve! Slice these guys up and serve with whatever you like. This is a quick and easy recipe for some backyard grilling fun all thanks to the Oklahoma Joe’s Blackjack Kettle Grill. Crush this recipe below and tag us on social if you make it. Cheers!

 

Opening the Oklahoma Joe's Blackjack grill to reveal the pizza pinwheels.

 

 

Skirt Steak Pizza Pinwheels about to be pulled of the grill and served.

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Skirt Steak Pizza Pinwheels sliced and served.
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Skirt Steak Pizza Pinwheels

Skirt Steak Pizza Pinwheels for a protein forward pizza!

Course Main Course
Cuisine American
Keyword Skirt Steak Pizza Pinwheels
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 People
Calories 288 kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 Whole Skirt Steaks
  • 1.5 tbsp of Kosher Salt
  • 1 tbsp Canola Oil

Filling:

  • 4-6 tbsp Pesto
  • 1 cup Chopped Parsley
  • 1 cup Shaved Parmesan

Pizza Topping:

  • 1 cup of Pizza Sauce
  • 1 cup Shredded Mozzarella
  • 10-12 Pepperoni Slices

Instructions

  1. Begin by laying your skirt steak out on a cutting board and covering it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Next, lather your steak with oil and generously season with salt on all sides. Place 1-2 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer of chopped parsley followed by a layer of shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
  2. Preheat your Oklahoma Joe’s Blackjack Kettle Grill for a two zone high heat temperature (around 400F).
  3. Add your pinwheels to the hot side of the grill to sear for 1.5 minutes per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 120F internal (about 10-15 minutes more). About 5 minutes before the steaks are done, add a dollop of pizza sauce and a handful of shredded mozzarella to the top of each pinwheel. Top the cheese with 1-3 slices of pepperoni and close the lid to let the cheese melt and the steaks to finish cooking. When the steaks are done, pull off and let rest for 10 minutes.
  4. Serve with chopped parsley and enjoy!

Recipe Video

Nutrition Facts
Skirt Steak Pizza Pinwheels
Amount Per Serving
Calories 288 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 76mg25%
Sodium 1931mg84%
Potassium 421mg12%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 1115IU22%
Vitamin C 12mg15%
Calcium 252mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

 

 

Reverse Seared Ribeyes with Black Garlic Butter

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If you want to learn the quick and easy way to make delicious tasting and juicy steaks, then look no further than reverse searing. By cooking indirectly first, you guarantee the internal temp of your steaks is perfect before you sear over high heat and slice. These Reverse Seared Ribeyes with Black Garlic Butter do just that! Guaranteeing you a successful cook with an insanely savory butter on top. Let’s dive in!

 

What is Reverse Searing?

 

By now, you might have heard of reverse searing before. I do go through the whole process with a FAQ here in this article. But, I will do a quick overview of the process right now.

 

The idea is to cook your steak on a low temperature inside your smoker so that you can get it to just the right internal temperature. Once it hits your desired temperature, you can pull it off and let it rest for 10-15 minutes while heating up a high heat cooking surface. Sear off the reverse seared steaks on both sides over the high heat for only 1-2 minutes per side just to get a nice crust. After that you have no need to rest it, and you can jump right into slicing it up!

 

The biggest pros for these Reverse Seared Ribeyes is that you can easily get edge to edge color on your steaks while avoiding large gray bands around the outside of the meat. You are guaranteeing the internal temperature is perfect, and you can cook a lot of steaks all at once. The cons for reverse searing are you do not build as large of a crust on the outside like with traditional grilling, and it will have a distinct smoky flavor that might be overpowering to some.

 

Reverse searing is very similar to sous vide and other forms of cooking food from the inside out. It is a really good way to guarantee that these Reverse Seared Ribeyes with Black Garlic Butter are perfect.

 

Seasoned steaks on the smoker.

 

For more reverse searing recipes, check out my Reverse Seared Steak, Grilled Surf & Turf and Hanging Tomahawk Steaks.

 

Reverse Seared Ribeyes coming off the smoker.

 

Black Garlic and Reverse Seared Ribeyes?

 

Now that we get this whole Reverse Seared Ribeyes situation done, what about the black garlic? To get black garlic, we ferment whole garlic cloves until darkened. It can take a long time to get it perfect, but using black garlic can take things to another level.

 

Black garlic to regular garlic is like dry aged steak to regular steak. Both have specific and “similar” tastes, but they also carry different levels of overall flavor and power. Black garlic tends to be sweet, earthy and packs a large umami punch. Other powerful flavors can over power black garlic, though. With our recipe we want to use a decent amount of it and make it the star of the show. We are combining just a little bit of rosemary and bourbon into the softened butter!

 

Reverse Seared Ribeyes being topped with Black Garlic Butter.

 

Can’t get enough garlic? Check out my Garlic Butter Steak and Shrimp, Grilled Garlic Butter Lobster and Garlic Basted Sirloin Skewers.

 

Close up of sliced steaks.

 

While our Reverse Seared Ribeyes will carry a salty and smoky taste, the black garlic butter will carry a slight bit of sweetness and savoriness to mellow the palate. After being inspired by a recipe from Food & Wine, we developed our own black garlic butter. Serve this recipe with some veggies and rice to really enhance the overall experience.

 

Time to Eat these Reverse Seared Ribeyes!

 

Now that the Reverse Seared Ribeyes and Black Garlic Butter are better explained, it is time for you to go cook! Find black garlic at most local grocery stores or asian markets. You can also order it online! Try out this recipe and enjoy!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Close up of Reverse Seared Ribeyes.
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Reverse Seared Ribeyes with Black Garlic Butter

These Reverse Seared Ribeyes with Black Garlic Butter are savory, sweet and everything you need to make right now!

Course Main Course
Cuisine American
Keyword Reverse Seared Ribeyes with Black Garlic Butter
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 810 kcal
Author Derek Wolf

Ingredients

Steak:

  • 3 Ribeyes preferably large
  • Canola Oil as needed

Seasoning:

  • 2.5 tbsp Coarse Salt
  • 2 tbsp Black Pepper
  • 1.5 tbsp Dried Minced Garlic
  • 1 tbsp Dried Minced Onion
  • 2 tsp Dried Parsley
  • 1.5 tsp Chipotle Flakes

Black Garlic Butter:

  • 6-8 Black Garlic Cloves
  • 1 cup Unsalted Butter softened
  • Salt to taste

Butter (Additional Ingredients):

  • 1.5 tsp Rosemary chopped
  • 1 tsp Thyme chopped
  • 1 tsp Red Chili Flakes
  • 1 oz Bourbon (Optional)

Instructions

  1. Begin by adding all the ingredients for the steak seasoning to a bowl and mix thoroughly. Lather your steaks in oil and generously season on all sides. Set them aside for 40 minutes in the fridge to dry brine.

  2. Next, add your black garlic cloves to a bowl or food processor and mash into a paste. Add the softened butter to a bowl along with the black garlic mash and the rest of the butter ingredients (as you desire). Mix thoroughly, then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.

  3. Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.
  4. Pull your ribeyes out of the fridge and place them on the smoker to cook. Cook them until they reach 120F internal (around 50-75 minutes). Make sure to flip the steaks over halfway through to get an even cook. Once the steaks have hit temperature, pull them out and let them rest for 15 minutes.
  5. While the steaks rest, preheat a high heat direct cooking fire around 450F. After the steaks have rested, add them to the direct heat to sear for 60-90 seconds per side. After the first flip, top them with 1-2 medallions of the Black Garlic Butter. Pull the steaks off when done and let cool for 1-2 minutes.
  6. Slice up your steaks, serve and enjoy!

Recipe Video

Nutrition Facts
Reverse Seared Ribeyes with Black Garlic Butter
Amount Per Serving
Calories 810 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 40g250%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Cholesterol 225mg75%
Sodium 4489mg195%
Potassium 621mg18%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 36g72%
Vitamin A 2011IU40%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Chicken Bacon Ranch Sausage Skewers

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If you’ve never had grilled chicken sausage wrapped in crispy bacon, loaded with melty and gooey cheddar cheese, then drizzled in creamy and tangy homemade ranch dressing, then get ready for your mind to be blown. These Chicken Bacon Ranch Sausage Skewers are insanely good.

 

You think I’m exaggerating, but I’m not. The soft chicken sausage paired with the smoky and crispy bacon, gooey cheese, and creamy ranch is a combination that you didn’t know you needed.

 

This recipe is simple to make, a total crowd-pleaser, and it’s ready in just 20 minutes!

 

Assemble the Chicken Bacon Ranch Sausage Skewers

 

First, assemble your skewers! Start with 10-12 chicken sausages and two pounds of sliced bacon. Wrap each of your chicken sausages in 1-2 slices of bacon, depending on your preferred bacon to sausage ratio. Next, skewer each of your sausages onto a two-prong skewer. Two single prong skewers will work as well.

 

Set the skewers in the fridge. This gives the bacon time to set in its shape, because we don’t want them falling off the sausage as we grill. Meanwhile, make your homemade ranch!

 

Chicken Bacon Ranch Sausage Skewers getting started on the grill.

 

For more skewer recipes, check out my Spicy Tequila Lime Shrimp Skewers, Lobster Skewers with Bang Bang Sauce and Garlic Basted Sirloin Skewers.

 

Chicken Bacon Ranch Sausage Skewers after the first flip, showing off some beautiful color.

 

Homemade Ranch

 

If chicken bacon ranch sausage skewers weren’t good enough, try dipping them in homemade ranch.

 

This recipe results in ranch that is insanely creamy, tangy, rich, and flavorful, and comes together in just a couple of minutes.

 

To make your dressing, simply add sour cream, mayonnaise, buttermilk, parsley, dill, kosher salt, black pepper, and garlic powder to a food processor or blender. Blend until the mixture is smooth or until it reaches your desired texture.

 

I am one of those Ranch crazy people. If you are too, check out my  Grilled Buffalo Shrimp with Zesty Ranch, Loaded Huevos Rancheros Nachos and BBQ Chicken Bacon Ranch Skewers.

 

To make ranch dressing with a little bit more texture, mix by hand instead! The texture doesn’t matter a whole lot when the flavor is this good.

 

Chicken sausages getting covered in cheese.

 

 

The sausage skewers after a drizzle of ranch and garnished with scallions.

 

Time to Grill the Chicken Bacon Ranch Sausage Skewers

 

Now, it’s time to cook our skewers. First, preheat your grill to around 350ºF for medium heat. Be sure that the grill grate where you lay your skewers is at least six inches away from the heat. We don’t want the meat to burn.

 

Next, add the skewers onto the grill and cook for 15-20 minutes or until the meat has reached an internal temperature of 165ºF. As the skewers cook, flip them as needed to avoid flare-ups and to ensure that they cook evenly.

 

As the skewers near their final temperature, it’s time to add the toppings! Layer the sharp cheddar cheese over the bacon-wrapped sausages, then cover them with a lid to allow the cheese to melt. Next, drizzle with homemade ranch, sprinkle with chopped chives, then pull the skewers off of the grill and allow them to rest for 5 minutes to give the moisture and flavor time to settle.

 

Sliced sausages, it's time to eat!

 

Serve it Up

 

Now, it’s time to serve our chicken bacon ranch sausage skewers! First, slice into the skewers to create smaller portions, then serve them as-is or with a side of additional homemade ranch for dipping.

 

These skewers are perfect as a snack, appetizer, or entree paired with any of your favorite side dishes! They’re also perfect for sharing…or not sharing at all…

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals.
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Chicken Bacon Ranch Sausage Skewers

Chicken Bacon Ranch Sausage Skewers

Course Appetizer, Main Course
Cuisine American
Keyword Chicken Bacon Ranch Sausage Skewers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People
Calories 1694 kcal
Author Derek Wolf

Ingredients

Skewer:

  • 10-12 Chicken Sausages links
  • 2 lbs of Bacon sliced
  • 2 cup of Sharp Cheddar Cheese
  • Chopped Chives for garnish

Homemade Ranch:

  • 3 tbsp of Sour Cream
  • 3 tbsp of Mayonnaise
  • 2 tbsp of Buttermilk
  • 2 tsp of Parsley finely chopped
  • 2 tsp of Dill finely chopped
  • ½ tsp of Kosher Salt
  • ½ tsp of Black Pepper
  • ½ tsp of Garlic Powder

Instructions

  1. Begin by wrapping each of your chicken sausages in 1-2 slices of bacon. Next, carefully skewering your sausage onto a two prong skewer or using two single prongs. Set them in the fridge for 10 minutes to set.
  2. In a food processor, add your ingredients for the homemade ranch and blend until smooth. You can also mix by hand if you prefer!
  3. Preheat your grill for medium heat (around 350F) doing a three zone technique making the grill grate or the place where you lay your skewers at least 6 inches away from the heat.
  4. Add the skewers to the grill to cook for about 15-20 minutes, flipping as needed . Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem.
  5. Once the skewers are close to their final temperature (165F), begin topping them. Add the shredded sharp cheddar cheese and cover the skewers with the lid until the cheese melts (about 2-3 minutes). Right before they are done, drizzle with ranch and chopped chives (on or off the grill if you prefer). Once garnished, pull off and let cool for 5 minutes.
  6. When ready, slice into the skewers and enjoy!

Recipe Video

Nutrition Facts
Chicken Bacon Ranch Sausage Skewers
Amount Per Serving
Calories 1694 Calories from Fat 1341
% Daily Value*
Fat 149g229%
Saturated Fat 51g319%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 47g
Cholesterol 369mg123%
Sodium 4399mg191%
Potassium 538mg15%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 76g152%
Vitamin A 1485IU30%
Vitamin C 3mg4%
Calcium 440mg44%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Honey Cajun Smoked Lobster Tails

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Today I’m partnering up with QALO and making some Honey Cajun Smoked Lobster Tails. These are the definition of great seafood. They’re incredibly tender thanks to the smoker, and insanely flavorful thanks to a homemade cajun seasoning blend. They’re also finished off with a three-ingredient honey butter glaze because all savory meals need a little bit of buttery sweetness!

 

This meal is simple, flavorful, and ready in just 20 minutes!

 
Sponsored by QALO

 

Cajun Seasoning for Honey Cajun Smoked Lobster Tails

 

These honey cajun smoked lobster tails are nothing without this incredible blend of sweet and spicy seasonings. And this homemade cajun seasoning could not be simpler!

 

Snag my QALO Ring Here!

 

Homemade Cajun Seasoning for our lobster tails.

 

 

Honey Cajun Smoked Lobster Tails getting sprinkled with seasoning.

 

So, this spice blend is a little bit sweet from brown sugar, a little bit spicy from cayenne pepper, smoked paprika, and black pepper, and rounded out with salt, onion powder, dried oregano, and dried thyme! It takes the lobster to new levels of flavor while also tying in the honey butter glaze seamlessly.

 

To make the cajun seasoning, simply measure all of the spices out into a bowl, and mix well.

 

Yep. That’s it!

 

For more with cajun, check out my Maple Cajun Salmon Pinwheels, Bacon Wrapped Honey Cajun Pork Tenderloin and Maple Cajun Smoked Ribs.

 

About My Ring

 

Another piece that rocks about this recipe is wearing my QALO ring. This silicone wedding ring is perfect because it doesn’t conduct heat like metal rings and is super comfortable!

 

I love to wear my QALO ring when prepping because it is super easy to keep clean, and its flexibility keeps it from getting caught while cooking. To be honest, it is the only ring I have ever worn after I started cooking over fire! Now, back to cooking.

 

Snag my QALO Ring Here!

 

Lobster tails getting butterflied and prepared for seasoning.

 

Showing the QALO ring with fire in the background.

 

Prep the Honey Cajun Smoked Lobster Tails

 

Next, we prep the lobster for our honey cajun smoked lobster tails. First, use kitchen shears to cut the middle of the top of the lobster shell all the way to the tail. Avoid cutting the meat as much as possible.

 

Next, use a spoon to separate the meat from the shell. Lift the meat up and out of the shell, then lay it on top of the shell. Be sure to leave it attached at the base of the tale. Use a knife to make small slits lengthwise down the meat. I do this because it creates more of a surface area for the seasoning to attach too. It also helps it cook more evenly.

 

Cutting into the lobster to butterfly the meat.

 

 

Carefully butterflying the Honey Cajun Smoked Lobster Tails.

 

 

Honey Cajun Smoked Lobster Tails in the beginning stages of prep.

 

Lastly, slather the lobster tails with oil, then rub them liberally with the prepared cajun seasoning.

 

Want more lobster? Me too. Check out my Crab Stuffed Lobster Tail, Grilled Lobster Tail Skewers and Stuffed Cajun Lobster Mac & Cheese.

 

Smoke Your Honey Cajun Lobster Tails

 

Next, we smoke! Prep your smoker for 375ºF. You can add wood chips or chunks if desired to give the meat additional flavor.

 

Add the lobster tails onto the smoker on indirect heat, then cook them for 15-20 minutes or until they turn from translucent to completely white and the internal temperature is 145ºF.

 

Honey Cajun Smoked Lobster Tails sitting on the smoker.

 

Honey Butter Glaze for Honey Cajun Smoked Lobster Tails

 

Next, make your honey butter glaze! I whip up the glaze roughly 10 minutes before the lobster tails are done cooking so they’re ready to go around the same time. Who doesn’t love efficient cooking?!

 

This glaze is incredibly quick and simple but takes the lobster to a whole new level of sweet and savory.

 

First, add a skillet to the smoker. Melt the unsalted butter, then slowly add in the honey and chopped parsley. Stir as you go to ensure it’s fully combined.

 

Honey Cajun Smoked Lobster Tails plated and ready to eat!

 

Finish Up Your Honey Cajun Smoked Lobster Tails

 

Finally, finish off your honey cajun smoked lobster tails, because it’s time to eat!

 

First, lightly glaze the outside of the lobster tails with the honey butter before they come off of the smoker.

 

Next, take the glazed lobster tails off of the grill, let them rest for a couple of minutes, then serve with additional honey butter glaze for dipping!

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Honey Cajun Smoked Lobster Tails before being pulled from the smoker.
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Honey Cajun Smoked Lobster Tails

Honey Cajun Smoked Lobster Tails for all you sweet and spicy seafood lovers!

Course Main Course
Cuisine American
Keyword Honey Cajun Smoked Lobster Tails
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 People
Calories 245 kcal
Author Derek Wolf

Ingredients

Lobster:

  • 6-8 Lobster Tails
  • 1.5 tbsp Canola Oil
  • Sliced Lemons for garnish

Cajun Seasoning:

  • 2.5 tsp of Kosher Salt
  • 2 tsp of Garlic Powder
  • 2 tsp of Smoked Paprika
  • 1.5 tsp of Brown Sugar
  • 1 tsp of Black Pepper
  • 1 tsp of Onion Powder
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Thyme
  • 1 tsp of Cayenne Powder

Honey Butter Glaze:

  • ½ cup Butter unsalted
  • 1.5 tbsp Local Honey
  • 1 tbsp Chopped Parsley

Instructions

  1. Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
  2. Lather your lobster tails with oil and in a bowl mix the cajun seasoning. Season the lobster liberally and set aside until ready to use.
  3. Preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
  4. Once the smoker is ready, add the lobster tails on and cook indirectly for 15-20 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F).
  5. About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the rest of the Honey Butter Glaze ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!
  6. When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy!

Recipe Video

Nutrition Facts
Honey Cajun Smoked Lobster Tails
Amount Per Serving
Calories 245 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 121mg40%
Sodium 1374mg60%
Potassium 187mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 11g22%
Vitamin A 1022IU20%
Vitamin C 2mg2%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Nashville Hot Steak Frites

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In the world of chicken making, Nashville Hot Chicken reigns supreme. But what if, hear me out, we Nashville Hot-ify a steak? That’s right y’all! We’re doing Nashville Hot Steak Frites. Combining those amazing spicy, crispy, intense, and beautiful flavors with the classic French brasserie combo of steak and fries!

 

Bone in Ribeye, I’m talking cowboy style, reverse seared over an open flame. We’ll start with a buttermilk and hot sauce brine, followed by flour and seasoned to the hilt. Deep fried to a crispy golden brown while maintaining a perfect medium rare in the center. Sound good right, so let’s go! 

 

Nashville Hot Chicken Turned Nashville Hot Steak Frites

 

So, what is Nashville Hot Chicken anyway? What makes it so great, you might ask. As someone who’s had their mouth burnt off and came back asking for more, let me tell you. 

 

Nashville Hot Steak Frites getting started by reverse searing the ribeye.

 

The big thing to keep in mind is that flavor comes from every step of this process, not a single move wasted. I know it’s a big joke in the BBQ community saying “layers of flavor”, but we’re not just adding rub on top of rub on top of rub here. We’re building a house. 

 

Start with an overnight brine in buttermilk, whole fat buttermilk, and hot sauce. This helps the meat retain it’s flavor and juice during the cook while also adding flavor. Season your flour and season it well because we want to bake those flavors right into the crust. Making sure to go heavy on the cayenne, since that’s the dominate flavor in hot chicken. After frying up the chicken, scoop up a cup of the fry oil and mix in all of those glorious seasonings. Making a quick chili oil, so that can brush it all over the resting meat. 

 

Steak Frites AKA Meat and Potatoes

 

The real heart of this cook. Straight to the eye of it, one could say.

 

A ribeye, a bone in ribeye. Also known as the Cowboy Ribeye. Extra thick, a good 2 inches thick. This is a beautiful cut of meat on its own. Our goal here is to highlight the good and add to it without overwhelming. 

 

Dipping the ribeye in buttermilk and hot sauce.

 

 

Coating the ribeye in flour and seasonings before frying.

 

For more steak and fries, check out my Loaded Steak Fries, Peppercorn Crusted Steaks with Duck Fat Fries and Peppercorn Herb Steak and Fries.

 

As a very wise man one said, “Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew”. They truly are a wonder of nature. But which to use, there’re so many options. In this writer’s opinion, the humble Russet. A well-rounded beauty that can be fried, mashed, sauteed, or even baked. Can’t go wrong with a Russet. 

 

The Deep End of Deep Frying for Our Steak Frites

 

 

There’re a few factors to consider when deep frying, but most importantly: time and temperature. These both play heavily into the final product. 

 

Temperature is the first, how hot you wanna get that oil. The different aspects of this cook require very different temperatures. When cooking the steak coated in flour and seasoning, 325 degrees. Any higher and the seasoning in the flour will burn before any actual cooking is done. For the French fries its 400 degrees, because potatoes like it hot and fast. It’s the only way to get that crispy exterior and light fluffy interior.

 

Nashville Hot Steak Frites are incomplete without these French fries!

 

 

The Nashville Hot Steak after it's been fried.

 

A fan of frying? Check out these recipes: Fried Sticky Ribs, Fried Pork Belly Tacos and Fried Pancetta Empanadas!

 

Another vital aspect of this Nashville Hot Steak Frites recipe is time. The steak needs to be monitored, not for coming up to temp, but for overcooking. Five to seven minutes are all that is needed, any more and the steak will start to cook in the center. As for the fries, 10-15 min. Best way to tell they’re done? Try one. It’s your responsibility. 

 

A note on safety. If deep frying in a pot or Dutch oven, measure how much oil you’ll need before cooking and use an appropriately sized pot. Deep fry away from your house in an open space. Have appropriate safety gear on available and ready to use. 

 

Nashville Hot Steak Frites plated and served.

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Nashville Hot Steak Frites ready to devour.
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Nashville Hot Steak Frites

Nashville Hot Steak Frites for a hot chicken change up!

Course Main Course
Cuisine American
Keyword Nashville Hot Steak Frites
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2 People
Calories 15382 kcal
Author Jeremy Whitelaw

Ingredients

  • 2 Lb Bone in Ribeye
  • Nashville Hot Chicken Rub
  • 3 Quarts of Fry Oil
  • 4 c Buttermilk
  • ½ c Hot Sauce
  • 1 c All Purpose Flour
  • 2 Lbs Russet Potatoes

Flour Seasoning: (can sub with 3 Tbsp of Nashville Hot Rub)

  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 1 tsp Cayenne
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Pinch of Cinnamon

Oil Seasoning: (can sub with 3 Tbsp of Nashville Hot Rub)

  • 1 c Used Fry Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Chili Powder
  • 1 tsp Cayenne
  • 1 tsp Garlic Powder
  • 1 tsp Red Pepper Flakes

Instructions

Nashville Hot Ribeye:

  1. Pre heat grill to low heat, like you would to reverse sear a steak.
  2. Season Bone in Ribeye with Nashville Hot Chicken Rub liberally.
  3. Cook steak slowly over low heat till the internal temp reaches 110-115 degrees. If cooking over an open fire, flip steak every 10-15 min to ensure even cooking.
  4. Mix Buttermilk and Hot Sauce in a large bowl, big enough for the ribeye to fit in. Remove ribeye from the heat once temp is reached, rest in the buttermilk/hot sauce mix.
  5. Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye.
  6. Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour.
  7. Fry the steak at 325 degrees for 5-7 min. Or until desired color is achieved, the steak is already cooked on the inside.
  8. Remove steak to a resting rack.
  9. Take 1 cup of the used fry oil and mix in fry oil seasoning. Brush oil mix onto the steak, generously. Rest Steak.

Nashville Hot Fries:

  1. While the steak is doing its initial cook, prep potatoes for fries. Hand cut potatoes or run through a mandolin with a French fry attachment. Place cut potatoes into a large bowl with cold water. They will hold for up to 2 hours in the cold water.
  2. Once steak is done cooking, raise heat on the oil to 400 degrees.
  3. Fry the fries in small batches to avoid major heat loss. Be careful to dry fries of water before entering oil.
  4. Fries should take 10-15 min to cook, they’re done once they achieve a glorious golden-brown color. It is the right, nay the responsibility, of the fry cook to “quality test” a few fries.
  5. Once out of the oil, season fries with Nashville Hot Chicken Rub.
  6. Enjoy!

Recipe Video

Nutrition Facts
Nashville Hot Steak Frites
Amount Per Serving
Calories 15382 Calories from Fat 14499
% Daily Value*
Fat 1611g2478%
Saturated Fat 271g1694%
Trans Fat 10g
Polyunsaturated Fat 882g
Monounsaturated Fat 382g
Cholesterol 329mg110%
Sodium 4728mg206%
Potassium 4103mg117%
Carbohydrates 162g54%
Fiber 11g46%
Sugar 28g31%
Protein 125g250%
Vitamin A 3187IU64%
Vitamin C 73mg88%
Calcium 689mg69%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.