grilled feta with asparagus chimichurri

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but nothing has jumped out at me.” I hope we can stop scrolling now.

grilled feta with asparagus chimichurri-02
grilled feta with asparagus chimichurri-07

I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.

Read more »

BBQ Menu Ideas

A collage image showing 5 images for the main dish for bbq party menu ideas.We’re excited to offer 5 complete BBQ Party Menu Ideas that will impress any guests! Choose from Chicken Kabobs, Hamburgers, BBQ Chicken Drumsticks, Grilled Pizza, or Pulled Pork Sandwiches, each thoughtfully paired with side dishes and desserts to serve with. Did I mention our 5 pre-made BBQ menus also come with a free shopping list?…

A collage image showing 5 images for the main dish for bbq party menu ideas.

We’re excited to offer 5 complete BBQ Party Menu Ideas that will impress any guests! Choose from Chicken Kabobs, Hamburgers, BBQ Chicken Drumsticks, Grilled Pizza, or Pulled Pork Sandwiches, each thoughtfully paired with side dishes and desserts to serve with.

Did I mention our 5 pre-made BBQ menus also come with a free shopping list? Save or customize any menus by creating a FREE account.

Collage of four BBQ dinner ideas.

Option 1: Chicken Kabobs

Print Shopping List

A collage showing a complete BBQ Menu idea featuring Chicken Kabobs with sides and dessert included.
shopping list for the Chicken Kabob BBQ meal plan.

Option 2: Classic Hamburger Menu

Save or customize this menu by creating a FREE account.

A collage image showing a simple bbq menu idea with burgers, Italian pasta salad, veggies and dip, and texas sheet cake for dessert.

Option 3: BBQ Chicken Drumsticks Menu

Save or customize this menu by creating a FREE account.

A collage image highlighting BBQ Chicken Drumsticks, baked mac and cheese, fruit, and homemade ice cream sandwiches for dessert.

Option 4: Grilled Pizza Menu

Save or customize this menu by creating a FREE account.

A collage image for a simple BBQ menu idea with grilled pizza, tomato cucumber salad, and s'mores bars.

Option 5: BBQ Pulled Pork Sandwiches Menu

Save or customize this menu by creating a FREE account.

A collage image showing a bbq restaurant menu idea that will wow any guests with pulled pork sandwiches, macaroni salad, buttermilk cornbread, and peach cobbler for dessert.

Want Your Own Shopping List?

Did you know you can customize any of these meal plans and make your own shopping list? Register for a free account or login to get started!

Sign Up For FREE Weekly Meal Plans

Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money!

Yes, I want free meal plans!
cropped-Hawaiiian-Bowls-Web-8.jpgDay 1
Day 2
Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

Follow me for more great recipes

Hot Smoked Salmon

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe…

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe that merges three favorites: an Old-Fashioned cocktail, BBQ seasoning, and succulent salmon with a flaky texture.

Post Sponsored by Pendleton Whisky.

Hot Smoked Salmon with a Whisky Chipotle Glaze

The final result of this culinary combo? Sweet, spicy, and smoky decadent goodness in every bite. This hot smoked salmon recipe is a variation of my Bourbon Bacon Pecan Salmon recipe. However, this time around the garlic and chipotle kick up the smoky flavor a notch or two.

Why am I recommending Pendleton Whisky? If you know, you know. And if you don’t know, then you should soon find out! Pendleton Whisky is distilled in Western Canada with glacier-fed spring water sourced from Mt. Hood, Oregon. With its exceptionally smooth texture and rich, complex flavor profile, I always keep a bottle of Pendleton Whisky in my cabinet. 

Why You’ll Love Hot-Smoked Salmon

To clarify, this is not a traditional cold smoked salmon recipe made in the Traeger Smoker. We’ll use a grill and a higher temperature so that the salmon cooks for only about 20 minutes on the grill grates. The smoke flavor in the cooking process comes from the chipotle and the fruit wood chips we’ll throw in the grill.

The hot smoked salmon is planked by orange slices.

Besides the short cooking time, Hot Smoked Salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. 

Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable!

More Salmon

Delicious Smoked Salmon Recipe Ingredients

  • Full Side of Salmon – The best type of salmon is always a personal preference. Wild-caught salmon from the Pacific Northwest is my favorite, however, Atlantic salmon, farm-raised salmon or even sockeye salmon are fine. Choose whichever one you think is the better choice and season it with your favorite BBQ rub.

Add flavor to everything you’re cooking

shop over the fire spice lines

  • Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree and sesame seeds creates a sticky, flavorful coating for the salmon.
  • Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking, imparting another Old-Fashioned-inspired touch.

With its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon is sure to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! 

How to Make the Best Salmon on the Grill 

First, let’s get started by firing up the grill. Preheat it to medium-high heat, aiming for around 350 degrees F.

Whisky Glaze for Hot Smoked Salmon

Next, once the grill is heated up, place a cast iron skillet over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes. Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. 

The Whisky Chipotle Glaze gets thick and sticky

Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature.

Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon or Honey Mustard and Chili Baked Salmon for other options.

Salmon

While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and set it aside. 

The top of the salmon is covered with the spicy whiskey glaze

Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill.

Carefully lay the seasoned salmon on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. 

The vibrant and spicy whiskey glaze covers the salmon.

Grilling Hot Smoked Salmon

Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. 

Once the salmon is done, carefully take it off the grill and sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon. Lastly, enjoy every bite of that hot smoked salmon goodness!

Hot Smoked Salmon is flaky, spicy, and tasty.

For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious!

What to Serve with Fresh Salmon

Hot Smoked Salmon pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. 

If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter.

Pendleton Old Fashioned Cocktail Recipe

Firstly, fill a mixing glass or cocktail shaker with a handful of ice cubes. Secondly, pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters before stirring or shaking vigorously for about 30 seconds. Finally, strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Pendleton Whisky Old Fashioned

Leftovers & Reheating

If you happen to have a lot of salmon left over, first let it cool down. Then, store it in an airtight container in the fridge for up to 2 days.

To reheat, warm the salmon over the grill tucked inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. 

FAQs for Hot Smoked Salmon

Can I use a different type of whisky for the glaze?

While Pendleton Rye Whisky offers the best results for this salmon recipe, feel free to experiment with other spirits like bourbon. 

Can I use a different method to cook the salmon fillet? 

Absolutely! If you don’t have a grill yet, you can achieve tasty results by baking the salmon in the oven at 400 degrees for about 14-15 minutes, depending on the thickness of the fish.

Can I adjust the spiciness of the glaze?

Yes, to do so, you only need to adjust the amount of Chipotle puree or simply leave it out. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Hot Smoked Salmon with a Whisky Chipotle Glaze
Print

Hot Smoked Salmon

My Hot Smoked Salmon recipe features a Whisky Chipotle Glaze made with the finest Pendleton Rye Whisky.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 150kcal
Author Derek Wolf

Ingredients

Salmon:

  • 1 Whole Side of Salmon
  • ¼ cup BBQ Seasoning
  • 4-5 Navel Oranges sliced
  • Chopped Chives for garnish

Whisky Chipotle Glaze:

  • 3 oz of Pendleton Rye Whisky
  • 2 tbsp Maple Syrup
  • 2 tbsp BBQ Sauce
  • 1.5 tbsp of Brown Sugar
  • 1 tbsp Chipotle Puree
  • 2 tsp Brown Sugar
  • 2 tsp Sesame Seeds

Instructions

  • Preheat a two zone medium-high heat fire (around 350F).
  • Add a cast iron skillet over the high heat side of the side. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes.
  • Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes.
  • Generously season your salmon with BBQ Rub and set to the side.
  • Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on.
  • Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze.
  • Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal.
  • When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy!

Notes

Pendleton Old Fashioned Cocktail Recipe
Fill a mixing glass or cocktail shaker with a handful of ice cubes. Pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters. Stir or shake vigorously for about 30 seconds. Strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 376IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

Pork Pastor Skewers

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork…

The post Pork Pastor Skewers appeared first on The Defined Dish.

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!

Pork Pastor Skewers plated over rice in blue bowl.

You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.

Ingredients:

  • Pineapple
  • Distilled White Vinegar
  • Ancho Chile Powder 
  • Chili Powder
  • Ground Cumin
  • Ground Cinnamon
  • Fresh Oregano Leaves
  • Garlic
  • Freshly Squeezed Lime Juice
  • Freshly Squeezed Orange Juice
  • Low-Sodium Chicken Broth
  • Salt
  • Freshly Ground Black Pepper
  • Pork Tenderloin 
  • Prepared Cilantro-Lime Rice
  • Pickled Red Onions
  • Guacamole
  • Fresh Cilantro Leaves
  • Lime

Recipe Step-by-Step: Gas Grill Method

Step One: Make the Pork Marinade

In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.

Step Two: Marinate the Pork

To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Pork Pastor marinating in white bowl.

Step Three: Assemble the Skewers

Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Pork Pastor Skewers assembled on sheet pan before grilling.

Step Four: Prep the Grill

Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Skewers

Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Step Six: Serve and Enjoy

Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Recipe FAQs:

Could I serve this in tortillas instead?

You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.

I am worried about the spice level, any suggestions?

While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!

I hope y’all enjoy these skewers as much as I do! Comment below once you try them!

For More Skewer Recipes:

Grilled BBQ Chicken Skewer Salad

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Grilled Sesame Chicken Skewers

Bang Bang Shrimp Skewers with Sesame Slaw

Pork Pastor Skewers plated over rice in blue bowl.
Print

Pork Pastor Skewers

Gluten-Free, Dairy-Free, Paleo (if modified), Whole30 (if modified)
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Servings 5

Ingredients

For the Pastor Sauce:

  • 2 cups medium-diced pineapple
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons ancho chile powder (see note)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 tablespoon fresh oregano leaves
  • 4 garlic cloves
  • ¼ cup freshly squeezed lime juice
  • ¼ cup freshly squeeze orange juice
  • ½ cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Pork:

  • 2 pounds pork tenderloin excess fat removed and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Skewers:

  • Ten 6-inch skewers (if wooden, pre-soak for 15 minutes)
  • 1 cup medium diced pineapple

For the Bowls:

  • 1 cup prepared cilantro-lime rice (sub cauliflower rice for paleo and Whole30)
  • Pickled red onions
  • Guacamole
  • Fresh cilantro leaves
  • 1 lime cut into wedges

Instructions

Marinate the Pork:

  • In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
  • To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Assemble the Skewers:

  • Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Grill the Skewers (Gas-Grill Method):

  • Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Grill the Skewers (Weber XL Searwood Method): 

  • Add Mesquite pellets to the grill and preheat to 375℉ 
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the middle of the pieces should be soft, juicy, and cooked through. 

To Serve:

  • Serve over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro and a wedge of lime!

Notes

Ancho Chile Note: Ancho chile powder packs a punch of heat. If you want milder, use 1 teaspoon.

Photography and styling by Eat Love Eats.

The post Pork Pastor Skewers appeared first on The Defined Dish.

The Best Tomahawk Steak

The best tomahawk steak recipe with finishing butter.

I’m not exaggerating: this is the best tomahawk steak recipe I’ve ever made. The flavor is just next level insane.…

The post The Best Tomahawk Steak appeared first on Over The Fire Cooking.

The best tomahawk steak recipe with finishing butter.

I’m not exaggerating: this is the best tomahawk steak recipe I’ve ever made. The flavor is just next level insane. This freakin’ delicious steak is all thanks to butter, butter and more butter. I have no words. 

The best tomahawk steak recipe with finishing butter.

Well, maybe just a few. I want you to love this perfect tomahawk steak as much as I do, so let’s get you all the steps you need to reach steak nirvana!

Why You’ll Love Tomahawk Steak

This recipe is a combination of a Peter Luger-style steak, based on how they cook it at the famous New York City steakhouse, and the cooking style from Ruth’s Chris Steak House, which is known for its sizzling, butter-basted, tender steak. Grilling gets us that perfect crust, then baking infuses all the herbs and butter into the crust. The finishing butter takes this perfect steak over the top. Mix and change out whatever you like for herbs, and you’ll have the best steaks ready for any special occasion.  

For more steak and butter recipes, check out Chili Butter Steak and Shrimp, Grilled Steak and Shrimp with BLK Garlic Butter and Steak Frites With Garlic Chili Butter.

Tomahawk Steak Ingredients

  • Steaks: A tomahawk steak is a big, thick-cut, bone-in ribeye steak with the long bone still attached. It’s an impressive cut that stands out on the plate, and like I’ve said before, it’s a great way to make you feel like a grilling warrior. We’ll season our tomahawk ribeye steak with kosher salt, black pepper and garlic powder. 
  • Deluxe Butter: Yes, we have two butter components in this recipe. First, our baking butter, which is flavored with rosemary, thyme and garlic. To cap it all off, we’ve got an incredible finishing butter, which has parsley and kosher salt to put this recipe over the top. 
Seasoning the tomahawk steak for grilling.

Make-Ahead Compound Butter

I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer.

First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless!

Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy!

How to Make the Best Tomahawk Steak

Get ready for the most flavorful cut of beef that’s ever hit your tastebuds. I’m stoked for you to try this delicious tomahawk steak!

Preparing the Steak and Butter

Quick note: for best results, take your steaks out of the fridge an hour before you plan to grill so they can come up to room temperature. 

First up, mix 1/4 cup melted unsalted butter, 1.5 tablespoons of chopped parsley and kosher salt to taste in a small bowl. This mixture will be our finishing butter. 

Next, pat your steaks dry with a paper towel, then slather your 2-3 room temperature tomahawk steaks with beef tallow. Season steak generously with 1.5 tablespoons of kosher salt, 1.5 tablespoons of black pepper and 1.5 tablespoons of garlic powder. 

Grilling the Tomahawk Steak 

Seasoned meat starting to cook on the grill.

Preheat your charcoal grill to 400 degrees Fahrenheit for direct cooking. Once the grill is up to temperature, place steaks on the grill and cook until the internal temperature reaches 110 degrees F, which will take about 15-20 minutes for this thick steak. While the steak cooks, make sure to flip them occasionally to develop a nice crust. Pull them off the grill when they reach temperature and let the meat rest for 10 minutes. 

Finishing the Tomahawk Steak

To finish, preheat your oven to 500 degrees F for direct cooking. You can also do this step in a broiler or salamander grill. Place your rested tomahawk steaks in a heavy skillet (preferably cast iron) with 2-3 tablespoons of unsalted butter, 3-4 rosemary sprigs, 3-4 thyme sprigs and 3-4 crushed garlic cloves. Then, slide the skillet into the oven to broil for 3-4 minutes, until the butter is sizzling and popping. Carefully pull the hot cast iron skillet out of the oven and top each steak with the finishing butter. 

Tomahawk steaks broiling in finishing butter.

This cooking process is like the reverse of reverse searing a steak because we first get a good crust on the steak and then bake it so that it can finish cooking. If you want to try more with this style of cooking, check out my Grilled Tuscan Steak or my Steakhouse Picanha! I’ve also written an article about the Best Steaks for Reverse Searing, if that style of cooking is more your thing!

If you really want to get wild, I can also show you how to hang the tomahawks over the fire or how to cook a tomahawk steak on the coals!

Serving the Best Tomahawk Steak

Let your steak rest for a couple more minutes once you’ve pulled it out of the oven. Slice against the grain on a sturdy cutting board, serve and enjoy!

Sliced tomahawk steak, getting ready to serve.

If you enjoyed this tomahawk recipe, then give this Hanging Tomahawk Steaks and Tomahawk Beef Short Ribs recipe a try!

What to Serve with Tomahawk Steak

When I serve an impressive cut like this, I like to create my own steakhouse atmosphere at home. Mashed potatoes, creamed spinach or a wedge salad are some of my favorite steakhouse sides. Let me know yours in the comments!

For More Buttery Goodness

Leftovers and Reheating

Leftovers? With this recipe, I highly doubt it. If by some miracle you haven’t finished this steak the night you cook it, then store your steak in an airtight container in the refrigerator for 3-5 days. You can store the finishing butter in a small bowl with plastic wrap in the fridge for up to a week, or wrapped in plastic wrap in the freezer for up to 3 months. 

To reheat your leftovers, arrange them on a baking sheet covered in a sheet of parchment paper or aluminum foil. Then, place them in the oven at 375 degrees F until warm!

FAQs

Can I use a different steak cut? 

Definitely! That long rib bone makes tomahawk steak a showstopper, but you can adapt this recipe to your preferred cut. Ribeye or porterhouse steaks work well for a similar experience. Just make sure you adjust your cooking times accordingly.

Where should I buy my steak? 

The quality of steak you can source from your local grocery store or butcher shops is pretty amazing. Another great option is to go online and buy some of the best pasture-raised beef you’ll ever taste. White Oak PasturesUS Wellness Meats, and Primal Pastures are some popular sites. If you know of another high-quality meat supplier I should know about, drop a comment below.

How do I know when it’s done? 

Use a meat thermometer! The Thermapen from ThermoWorks is terrific. The company also makes a BBQ remote alarm one for longer grill sessions.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The best tomahawk steak recipe with finishing butter.
Print

The Best Tomahawk Steak

The best tomahawk steak recipe I've ever made. It's impressive, feeds a crowd and is so freakin' delicious.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 407kcal
Author Derek Wolf

Ingredients

Steak:

  • 2-3 Tomahawk Steaks
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Olive Oil as needed

Bake:

  • 3-4 Rosemary Sprigs
  • 3-4 Thyme Sprigs
  • 3-4 Crushed Garlic Cloves
  • 2-3 tbsp Unsalted Butter

Finishing Butter:

  • ¼ cup Unsalted Butter Melted
  • 1.5 tbsp Chopped Parsley
  • Kosher Salt to taste

Instructions

  • In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use.
  • Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder.
  • Preheat your grill to 400F for direct cooking.
  • Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust.
  • Once done, pull off and rest for 10 minutes.
  • Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well.
  • Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter.
  • Rest for 2 more minutes then slice, serve and enjoy!

Notes

Make-Ahead Compound Butter
I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer. First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless! Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 5g | Protein: 24g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2681mg | Potassium: 397mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg

The post The Best Tomahawk Steak appeared first on Over The Fire Cooking.

BBQ Bacon Burger

BBQ bacon burgers fully assembled with onion rings.

Nothing says summer like sitting outside during golden hour, the smell of charcoal in the air, a juicy burger in…

The post BBQ Bacon Burger appeared first on Over The Fire Cooking.

BBQ bacon burgers fully assembled with onion rings.

Nothing says summer like sitting outside during golden hour, the smell of charcoal in the air, a juicy burger in your hand and a cold brew to wash it all down. You can picture it, right? Now, get ready to taste it with this recipe for BBQ bacon burgers! It’s a classic smashburger, which we all know is the best burger. It’s a great recipe for summertime (or really any season). Add in crispy bacon, barbecue sauce, melty cheese and Samuel Adams beer-battered onion rings, and you’ll never want to leave that picnic table. 

Post sponsored by Samuel Adams.
BBQ bacon burgers fully assembled with onion rings.

Samuel Adams is an OG when it comes to craft brewing in the U.S. The company is celebrating 40 years in business this year and just rolled out a limited release Beers of Summer variety pack. Summer Ale is one of my favorites, and we’re using it for the crispy beer-battered onion rings that will top our burger, but you could also use it to try my Steak Sliders with Beer Cheese! So freakin’ delicious. Be sure to sample Cherry Wheat, Pool Party and Porch Rocker while you’re at it — they’re all right at home at a backyard barbecue. 

Why You’ll Love BBQ Bacon Burger

I love to grill burgers, and this BBQ burger recipe is off the charts. Because we smash the thick patties in a cast iron skillet, that sears the outside of the meat, locking in all the juiciness and flavor. A smashed burger is a delicious burger. Plus, every barbecue is better with bacon, cheese and onion rings. The Samuel Adams Summer Ale is an American wheat ale with a citrus blend of orange, lemon and lime peel, which complements the rest of our flavors perfectly. 

For more recipes featuring onions, check out Burger-Stuffed Onion Rings, Grilled Steak with Cheese Stuffed Onions, Oklahoma Onion Patty Melt and Steak Onion Skewers.

BBQ Bacon Burger Ingredients

  • Burger Patties: We keep things simple for the base of our barbecue bacon burger with ground meat, kosher salt, black pepper and garlic powder. 
  • Beer-Battered Onion Rings: These onion rings make the dish more than your average BBQ bacon burger recipe. To make the beer-battered onion rings, we’ll use yellow onions, Sam Summer, flour, cornstarch, kosher salt, black pepper, garlic powder, cayenne pepper and frying oil. 
  • Toppings: Slices of cheese, strips of bacon, tangy BBQ sauce and your favorite hamburger buns finish this recipe out strong. 
BBQ bacon burgers with onion rings and Samuel Adams Summer Ale.

Quick Homemade Barbecue Sauce

There’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method.

Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth.

Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more! 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make BBQ Bacon Burger

Ready for the best burgers of your life? Let’s get cooking!

Making the Onion Rings

First, take the stems off your onions and peel the skin. Then, slice the onions into 1.5” thick rings, making sure to separate them into individual onion rings. As a final step, soak them in ice water, which will remove some of the onion pungency and soften the flavor.

Onions sliced and soaked in ice water.

Preheat your outdoor grill fire to a medium-high heat (around 375-400 degrees F). Then, place a deep dish cast iron skillet or large Dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375 degrees F.

In a large bowl, add 1.5 cups of flour, along with the 1 tablespoon cornstarch, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder and 1 tablespoon of cayenne. Slowly pour in 12 ounces of Sam Summer, beer, while also mixing, until you have a smooth batter with the consistency of pancake batter. Finally, add the remaining 1/2 cup flour to a separate bowl. 

Making the beer batter for onion rings.

Pull the onion slices out of the fridge. Begin by adding one onion ring to the 1/2 cup of flour and coat it evenly. Next, add that floured onion to the beer batter and coat evenly. Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side, or until golden brown.

Frying beer-battered onion rings in a cast iron skillet.

Repeat this process until all the onion rings are battered and fried. You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire rack over a baking sheet with paper towels on it.

Grilling the Burgers

Reheat your fire to medium-high heat (around 375-400 degrees F). Place a cast iron skillet or flat skillet oven over the fire.

First for these BBQ bacon burgers, add your 8-10 strips of bacon to the skillet. Cook until they are done to your liking. Once done, pull the bacon strips off and set aside. 

Smashing ground meat to make smashburgers.

Form your ground beef into loose 2-ounce balls. Then, place the balls in the fridge to set until ready to use.

Next, add your burger balls to the skillet and season with kosher salt, black pepper and garlic powder. Let those burger balls crisp up for 30 seconds. Then, place the parchment over one ball and firmly press it with the spatula until the burger is “smashed” on the skillet.

Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic powder. Top each burger with a slice of cheese and let melt for the last minute of cooking. Once melted, pull each burger off the grill and let them rest.

Topping the smashburgers with slices of cheese.

I love a smash burger. Whether it’s a classic Cheesy Onion Smash Burger, Animal Style Burger or beer cheese burger; I am in… Always! I’ve even given the good old peanut butter and jelly smash burger a go! For another walk on the wild side, check out the Elvis Smash Burger or the Flying Dutchman Smashburger!

Building the BBQ Bacon Burger

Finally, let’s start building this mighty bacon cheeseburger. Add some mayonnaise to the bottom bun and then add a single or double patty on top. Next, add the bacon slices, beer-battered onion rings, a drizzle of BBQ sauce and the top bun to finish. Serve and enjoy!

Assembling the BBQ bacon burgers.

What to Serve with BBQ Bacon Burger

This burger has it all, so you can go easy with the sides. Some optional toppings include tomato slices, a lettuce leaf and pickles. A broccoli or cabbage slaw or simple green salad on the side would be a great addition to this summer BBQ spread. 

Leftovers and Reheating

To store leftover onion rings, put them in an airtight container in the fridge for 3-4 days. To reheat, bake them in a 350-degree oven for 5-7 minutes. You can use the oven method to reheat your bacon strips too. 

Store any leftover burgers in aluminum foil or an airtight container in the fridge for 3-4 days. You can reheat the burgers by putting them in a cast iron skillet on the stove top at medium heat for 7-10 minutes, flipping halfway through. 

For More Burgers

FAQs 

What’s the advantage of smashing the burgers? 

When you smash a beef patty, you supercharge the sear on that burger. The extreme heat and pressure seals in the juices and flavor, giving us a crispy crust on top of it all.

What’s your favorite cheese for BBQ bacon burgers?

I love slices of American cheese here for their superb melting properties. You can’t go wrong with melty cheddar cheese or slices of pepper jack either!

What should I use for burger buns? 

Potato buns are classic here, but go for a brioche bun if you’re feeling fancy. 

If you’re not a fan of buns, you could swap them for Texas toast and make a patty melt! Give my Animal Style Patty Melt, Oklahoma Onion Patty Melt and Chicken Bacon Ranch Patty Melt a try!

Where can I find Samuel Adams Beer?

Samuel Adams is based in Boston but sells its delicious beers nationwide. Check out the Find a Sam locator for a store that sells it near you!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

BBQ bacon burgers fully assembled with onion rings.
Print

BBQ Bacon Burger

This BBQ bacon burger recipe takes the dish to new levels with Sam Adams beer-battered onion rings, making for a delicious summertime dinner.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 945kcal
Author Derek Wolf

Ingredients

Beef:

  • 1.5 lbs Ground Beef
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder

Beer Battered Onion Rings:

  • 2 whole Yellow Onions sliced into rings
  • 12 oz Sam Adams Summer Ale
  • 2 cups White Flour
  • 1 tbsp Cornstarch
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Cayenne
  • Frying Oil

Burgers:

  • 6-8 Sliced Cheese
  • 8-10 Bacon Slices
  • Favorite BBQ Sauce
  • Burger Buns toasted

Instructions

Onion Rings:

  • Take the stems off your onions and peel the skin. Slice into 1.5” thick rings making sure to separate them into individual onion rings. Put the rings in ice water to soak.
  • Preheat your fire to a medium high temperature (around 375-400F). Add a deep dish cast iron skillet or dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375F.
  • In a bowl, add 1.5 cups of your flour along with the cornstarch, salt, pepper, garlic and cayenne. Slowly add in your beer, while also mixing, until you have a smooth batter with the consistency like pancake batter. Add the rest of your flour to another separate bowl.
  • Pull the onion rings out from the fridge. Drain the water and gently pat the onion rings dry.
  • Begin by adding one onion ring to the flour and coat evenly. Next, add it to the beer batter and coat evenly.
  • Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side or until golden brown. Repeat this process until all the onion rings are battered and fried.
    You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire baking sheet with paper towels underneath.

Burger:

  • Reheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.
  • First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside.
  • Form your ground beef into loose 2 oz balls and place in the fridge to set until ready to use.
  • Next, add your burger balls to the skillet, season with SPG and let crisp up for 30 seconds.
  • Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Let cook for another 1-2 minutes.
  • Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, stack one burger on top of another to create a double patty. Then pull each double patty off the grill to rest.
  • Now let’s start building the burger. Add some mayonnaise to the base burger bun and then add double patty burger on top.
  • Next, add the bacon slices, beer battered onion rings, drizzle of bbq sauce and then the top bun. Serve and enjoy!

Notes

Quick Homemade BBQ Sauce
There’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method. Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth. Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more! 

Nutrition

Calories: 945kcal | Carbohydrates: 65g | Protein: 44g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 4786mg | Potassium: 853mg | Fiber: 4g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 7mg

The post BBQ Bacon Burger appeared first on Over The Fire Cooking.

Turkey Zucchini Burgers

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.…

The post Turkey Zucchini Burgers appeared first on Weelicious.

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.

turkey zucchini burgers topped with yogurt sumac sauce.

Why I Love Turkey Zucchini Burgers

  • Healthy and Nutritious: The addition of zucchini in these turkey burgers not only makes them super moist, but it also boosts the nutritional value of the patty. Plus, they’re a high protein, low fat meal option thanks to the lean turkey meat!
  • Kid-Friendly: Not only are these burgers juicy and flavorful, but they also provide a creative way to incorporate zucchini, making them ideal for picky eaters. One of the best ways to get your kids to eat extra veggies is by adding them to unexpected recipes like Spinach Cake Muffins or Roast Vegetable Pasta Sauce!
  • Easy and Versatile: Turkey Zucchini Burgers come together in under 30 minutes and can be cooked on the stovetop or the grill. They’re perfect for a quick weeknight dinner or weekend BBQ with friends!
  • Great Use for Zucchini: During the summer months, zucchini is all over the farmers market and bountiful in many home gardens. If you find yourself with tons of zucchini you need to make this burger recipe ASAP!

The Ingredients

turkey zucchini burger and yogurt sumac sauce ingredients.
  • Ground turkey: You can use light or dark ground turkey meat for this recipe.
  • Zucchini: The “sneaky” star of the show! Zucchini adds valuable nutrients to these burgers, including vitamins A and C, potassium, and dietary fiber. Plus, it gives the burgers some added texture and moistness.
  • Egg: This ingredient helps the burger patties stay together.
  • Herbs and spices: These turkey burgers are full of flavor thanks to the scallion, freshly chopped mint and cilantro along with minced garlic and ground cumin.
  • Hamburger buns: No burger is complete without a toasted bun! You could also make these turkey burgers into sliders and use mini hamburger buns.
  • Toppings of choice: We always top these with a delicious yogurt sumac sauce that takes these burgers to the next level (ingredients and instructions for the sauce are recipe card below!). We also add fresh lettuce, tomato and sliced avocado. Anything you love on a juicy beef burger would go great on this turkey burger too.

*Find the complete list of ingredients with measurements in the recipe card below*

Variations and Substitutions

  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.

How to Make Juicy Turkey Zucchini Burgers

turkey zucchini burger ingredients in large mixing bowl.

Step 1: In a large bowl combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.

Four turkey zucchini burger patties on parchment paper before being cooked.

Step 2: With dampened hands, form the mixture into 4 burgers about 1 inch thick. Or you can make about 8 sliders.

Cooked turkey zucchini burgers on saute pan.

Step 3: Heat a large sauté pan or stove top grill over medium heat and add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for regular size burgers.

Turkey zucchini burgers on buns served with yogurt sumac sauce.

Step 4: Place all the yogurt sumac sauce ingredients in a small bowl and stir to combine. Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Serving Suggestions

Turkey Zucchini Burgers are the perfect recipe for your next easy weeknight dinner or fun summer cookout (hello Memorial Day, 4th of July and Labor Day!). They pair well with a ton of side dishes. Try them with Air Fryer French Fries or Sweet Potato Fries, a fresh summer garden salad, Heirloom Tomato Salad or a batch of Air Fryer Bacon Wrapped Asparagus or Grilled Lemon Asparagus! The possibilities are endless.

FAQs

Can I cook turkey zucchini burgers on the grill?

Yes, turkey burgers with zucchini can be cooked on the grill. It’s important to preheat and oil the grill to prevent sticking.

How do I keep turkey burgers from falling apart?

Using a binder like an egg helps the burgers stay together. If you need to ditch the egg, refrigerate the formed patties for at least 30 minutes before grilling or cooking to firm them up. This will make them less likely to fall apart during cooking.

Can turkey zucchini burgers be made ahead of time?

Yes! You can form the patties and refrigerate them up to 24 hours before cooking. For longer storage, the patties can be frozen for up to 3 months.

Turkey zucchini burgers with yogurt sumac sauce.

More Easy Recipes with Zucchini

Turkey Zucchini Burgers with this zippy yogurt sumac sauce are one of our favorite summer recipes! They’re easy to make and so full of flavor you’d never know there’s a healthy vegetable in them. If you make these and love them, consider leaving a rating and review below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Print

Turkey Zucchini Burgers

Turkey Zucchini Burgers are a tasty solution for parents seeking both nutrition and taste in their family's meals! These scrumptious patties combine the goodness of lean turkey with the "sneaky" inclusion of zucchini, making them a hit with kids and adults alike.
Course Main Dish
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 287kcal

Equipment

  • large sauté pan

Ingredients

Turkey Zucchini Burgers:

Yogurt Sumac Sauce:

Instructions

  • In a large bowl, combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.
  • With dampened hands form the mixture into 4 burgers about 1 inch thick or you can do 8 slider size burgers.
  • In a large sauté pan or stove top grill over medium heat, add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers.
  • Place all the sauce ingredients in a small bowl and stir to combine.
  • Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Notes

Substitution/Variations:
  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for about 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.
  •  
  •  
  •  
 

Nutrition

Serving: 1burger | Calories: 287kcal | Carbohydrates: 26g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 879mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 3mg

Photos by Matt Armendariz

The post Turkey Zucchini Burgers appeared first on Weelicious.

Grilled Portobello Burgers with House Sauce.

My grilled portobello burgers are topped with creamy havarti cheese, served with lettuce and tomato on a fluffy bun and drizzle with house sauce. Tons of flavor and super satisfying – these are the best summer meal! Burger season is here! These portobello burgers are marinated and grilled until tender, smoky and charred. They’re topped […]

The post Grilled Portobello Burgers with House Sauce. appeared first on How Sweet Eats.

My grilled portobello burgers are topped with creamy havarti cheese, served with lettuce and tomato on a fluffy bun and drizzle with house sauce. Tons of flavor and super satisfying – these are the best summer meal!

Burger season is here!

grilled portobello burgers

These portobello burgers are marinated and grilled until tender, smoky and charred. They’re topped with havarti cheese and served with my howsweeteats house sauce. Lettuce, tomato, bun, done! 

grilled portobello burgers

I’m on a major sandwich kick right now! Just in time for memorial day weekend and the start of summer. If you don’t feel like making my pimento cheese grilled chicken sandwiches, go for the meatless version!

Mushrooms burgers take on the flavor of whatever ingredients they’re paired with. Marinating them gives them a big tangy boost and when they are drizzle with my house sauce… oooooh eeeee. 

Best meal ever. 

grilled portobello burgers

The burgers are ridiculously satisfying and smooth. You can make them into slider sized burgers or use the large portobellos like I show here. 

house sauce

Over a decade ago I had a huge infatuation with portobello burgers. I discovered them and absolutely fell head over heels

I love the flavor, the texture – everything!

Then, I got more into bean-based burgers. These veggie burgers are out of this world. The best I’ve ever had!

grilled portobello burgers

And just recently, I shared my black bean smashburgers. Oh my gosh. The next level was unlocked… those are crispy, crunchy, satisfying and taste amazing. 

Originally, I wanted to make portobello smashburgers. I tried a few times and it just didn’t give me the result I was craving – those crispy edges, that paper thin burger, the texture I love.  (more…)

The post Grilled Portobello Burgers with House Sauce. appeared first on How Sweet Eats.

The Best Rib Recipes

Ribs on the smoker.

Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps,…

The post The Best Rib Recipes appeared first on Over The Fire Cooking.

Ribs on the smoker.

Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps, freakin’ stoked.. Tender ribs are so delicious, and there’s really nothing like them. It always feels like a party when a rack of ribs are on the menu. 

Some BBQ ribs cooking on the smoker.

I know cooking the barbecue ribs can be intimidating if you’re not sure of the best way to go about it, which is what I’m here for. I’ve got a roundup of my favorite recipes, along with all the tips and tricks you’ll need to make the best ones out there. 

Why You’ll Love Ribs

Bone tender, juicy, flavorful, enough to scale up and feed a crowd — what’s not to love? They’re so freakin’ delicious with your favorite dry rub and homemade BBQ sauce. Just keep in mind that while the process of cooking is very easy, it does take a long time. It’s all just about heat management. 

Rotisserie beef ribs, ready to eat.

For more of my favorite saucy BBQ recipes, check out Honey Fire BBQ Wings, Pulled Pork BBQ Sandwich, Honey Bacon BBQ Chicken Lollipops and Western BBQ Burger.

How to Cook the Best Ribs

Prep Basics

Choosing Your Cut

You’ll hear the most about three types of ribs: baby back ribs, St. Louis style ribs and spare ribs. 

Baby backs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. The bones are more curved and they come from the upper part of the pig’s back.

Peanut butter and jelly sticky ribs.

St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.

Which one you’ll choose depends on the recipe, but I truly believe you can’t go wrong. 

Trimming

The first thing you’ll want to do is trim the excess fat so you don’t have any flare-ups on the grill. A rack also has a silver skin on the back of the ribs, so you’ll need to remove this thin membrane before cooking.

First, flip your ribs so the bones are curled toward you. Then, use your fingers or a paring knife to slide under the membrane and lift it to remove that first piece from the bones. Finally, grab a paper towel and pull slowly but firmly across until you’ve removed the whole thing. 

Ribs ready to go on the smoker.

Some recipes may also have you cut the rack into individual ribs to cook them, so just double-check before you get started. You’ll want a sturdy cutting board and sharp knife for that job.

Seasoning

I find it best to slather them with mustard and use a spice rub before you put them in the smoker. You can also use a mop sauce or your favorite barbecue sauce while you’re cooking to keep them most, then get that delicious caramelization at the end. 

Maple Cajun ribs, seasoned and on the grill.

Add flavor to everything you’re cooking

shop over the fire spice lines

Cooking & Smoking

There are a couple ways I like to do this. If I’m cooking a full rack, I use indirect heat at a low temperature for slow cooking and cook the ribs for several hours. That mop sauce or your favorite BBQ sauce every 30-45 minutes keeps them tender. 

Smoked ribs with bourbon maple mop sauce on the grill.

If I’m cooking individual ribs, a crutch is foolproof way to get tender, flavorful ribs. A crutch involves wrapping the meat in aluminum foil to concentrate the heat, reduce evaporation and speed up the cooking process.

I usually put the meat in a foil pan. Then, you can add all sorts of delicious ingredients — soy sauce, butter, beer and even whisky. I cover the whole pan tightly with a foil lid and get fall-of-the-bone ribs in no time.

Our half cooked dish, getting covered in butter, brown sugar and bbq sauce so that it can finish cooking.

Finishing and Serving

For the indirect cooking method, the racks will finish on their own since they’re already directly on the smoker. Make sure you let them rest for about 15 minutes after you take them off the grill so we can lock in those flavors and juices!

One of our honey fired party ribs, ready to eat.

When I’m cooking in the crutch, once the meat is up to temp, I’ll put them back directly on the hot grill for another 20-30 minutes to get those deep flavors and caramelization. Then, it’s all about serving and enjoying these freakin’ delicious ribs. 

My Favorite Rib Recipes

Now that we’ve gone through the process to make the best ribs, here’s the roundup of my favorite recipes! Be sure to let me know in the comments which ones you tried and liked the best! 

Pork Ribs

Fried Sticky Wings looking absolutely delicious.

Sticky Fried Ribs Recipe

Fried Sticky Ribs for the win!
View Recipe
Smoked party ribs ready to eat.

Smoked Party Ribs

Smoked party ribs are a freakin' delicious barbecue recipe to share with friends and family.
View Recipe
Honey fire party ribs in the crutch on the smoker.

Honey Fire Party Ribs

Honey fire party ribs is a sweet and spicy take on party ribs, a viral trend recipe.
View Recipe
Finishing the Habanero Peach Smoked Ribs

Habañero Peach Smoked Ribs

These Habanero Peach Smoked Ribs are smoked until fall-apart tender, then finished off with a sweet and spicy Habanero Peach BBQ Sauce.
View Recipe
Smoked Ribs with Bourbon Mop Sauce sliced and served.

Smoked Ribs with Bourbon Mop Sauce

Smoked Ribs with Bourbon Mop Sauce to showcase our Sticky Bourbon Brown Ale!
View Recipe
Nashville Hot Smoke Fried Ribs on a plater ready to eat.

Nashville Hot Smoke Fried Ribs

Nashville Hot Smoke Fried Ribs for some pork ribs that pack a punch!
View Recipe
Cherry Cola Spare Ribs are absolutely delicious!

Cherry Cola Spare Ribs

Cherry Cola Spare Ribs for a tangy, savory meal!
View Recipe
overhead of a plate of peanut butter and jelly sticky ribs next to a smoker

Peanut Butter and Jelly Sticky Ribs

These Peanut Butter and Jelly Sticky Ribs are smoked until tender, breaded and fried, then smothered in a sweet and spicy PB&J BBQ sauce. 
View Recipe
Huli Huli Ribs with Sriracha BBQ Sauce waiting to be sliced.

Huli Huli Ribs with Sriracha BBQ Sauce

Huli Huli Ribs with Sriracha BBQ Sauce for a Hawaiian inspired meal right at home.
View Recipe
The ribs and potatoes assembled and plated.

Crown Rack of Ribs

Crown Rack of Ribs are pork ribs, seasoned, smoked, stuffed with potatoes and topped with beer cheese!
View Recipe
Maple Gochujang Rotisserie Ribs Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!
View Recipe
Sweet Teriyaki Sake Smoked Ribs

Sweet Teriyaki Sake Smoked Ribs

Sweet Teriyaki Sake Smoked Ribs are all things good. Complete with a Sake BBQ glaze, these ribs are tender, juicy and so freakin’ delicious!
View Recipe
Jalapeño Watermelon BBQ Ribs

Jalapeño Watermelon BBQ Ribs

Jalapeño Watermelon BBQ Ribs just in time for your 4th of July celebrations! I’ve seen a lot happening with watermelon lately, and thought I’d jump on the bandwagon but with my own spin.
View Recipe
maple cajun smoked ribs

Maple Cajun Smoked Ribs

After falling in love with how maple syrup pairs with spicy food, I decided to venture even further out with these Maple Cajun Smoked Ribs.
View Recipe
Smoked Honey Teriyaki Ribs

Teriyaki Ribs

Get your offset smoker going with these Smoked Honey Teriyaki Ribs. Using my Oklahoma Joes Highland, we make some epic ribs!
View Recipe
Maple Guinness BBQ Pork Ribs

Maple Guinness BBQ Pork Ribs

Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.
View Recipe
Molasses Espresso St. Louis Style Pork Spareribs

Molasses Espresso St. Louis Style Pork Spareribs

Crush the backyard with some new spareribs recipe! This is the perfect cook to have while watching the NASCAR race!
View Recipe
spicy bbq ribs

Spicy BBQ Ribs

Delicious and spicy pork ribs smoked over the fire then lathers & caramelized in bbq sauce.
View Recipe
glazed ribs

BBQ Maple Bourbon Ribs

Maple syrup makes these ribs sweet and delicious.
View Recipe

Beef Ribs

The Rotisserie Beef Ribs smothered in Chimichurri.

Rotisserie Beef Ribs

Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
View Recipe
Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve.

Smoked Garlic Jalapeño Beef Ribs

Smoked Garlic Jalapeño Beef Ribs for some tender, juicy and beef.
View Recipe
Gaucho Beef Ribs Recipe

Gaucho Beef Ribs

Gaucho Beef Ribs for you South American inspired dinner!
View Recipe
beef back ribs

Smoked Wagyu Beef Back Ribs

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?
View Recipe
chipotle black pepper smoked beef ribs

Chipotle Black Pepper Smoked Beef Ribs

These Smoked Beef Ribs will be the perfect outdoor cooking experience when you use high quality beef from Global Animal Partnership!
View Recipe

Smoked Jack Daniels Beef Ribs

Slowly Smoked Jack Daniels Beef Ribs are perfect for a hearty and adventurous dinner. Try them out now!
View Recipe
The braised beef ribs over mashed potatoes with a side of whole cooked carrots.

Braised Beef Short Ribs

The secret of this Braised Beef Short Ribs recipe is the slow cooking that happens in the Dutch oven over the elegantly designed Breeo fire pit. 
View Recipe
steak and smashed potatoes being drizzled with a spoonful of chimichurri butter

Grilled Beef Short Ribs

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.
View Recipe
Tomahawk Beef Short Ribs with bone marrow plated.

Tomahawk Beef Short Ribs

Tomahawk Beef Short Ribs for an epic dinner.
View Recipe
short ribs ready to eat

Rotisserie Smoked Short Ribs

Try my Rotisserie Smoked Short Ribs on your grill now. They are grilled to make sure you get both smoky and savory flavors on your beef ribs!
View Recipe
grilled korean bbq short ribs on the grill

Grilled Korean BBQ Short Ribs

Everyone loves some good short ribs. Try these Grilled Korean BBQ Short Ribs so that you do not miss out!
View Recipe

Lamb Ribs

honey chipotle bbq lamb ribs

Honey Chipotle BBQ Lamb Ribs

BBQ Lamb Ribs like you have never had them before. Doused in a Honey Chipotle BBQ Sauce while being smoked over fire. Tender and delicious!
View Recipe
delicious bbq lamb ribs

BBQ Lamb Ribs

Slowly roasted BBQ Lamb Ribs for Easter! Cannot be beaten.
View Recipe

What to Serve with Ribs

Ribs are such a classic BBQ meal that it makes sense to keep it classic with the sides. The jalapeno cheddar cornbread highlighted in this recipe is so freakin’ delicious, and you can do a green salad, broccoli slaw or coleslaw as a vegetable.

For More Smoked Pork

Leftovers and Reheating

For leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place the meat on a baking sheet, cover tightly with heavy-duty aluminum foil and reheat at 200-205 degrees. 

FAQs

Why do ribs take so long to cook? 

Ribs have a lot of fat and connective tissue, which means they need more time to break down and redistribute the fat and flavor. You also want to cook them at low temperatures, around 200-250 degree F, so that process can happen properly. 

What BBQ rub is best for ribs? 

Anything with brown sugar, kosher salt, black pepper, onion powder, garlic powder and smoked paprika is so freakin’ delicious. You can also make your own or check out my rubs and blends on Spiceology!

What do you like better, beef or pork ribs? 

​They’re really different! Beef ribs are larger and have more fat, so they tend to be better when you braise them. Pork has a milder flavor, so they can be more versatile. But my favorite is whichever one is on my plate, they’re both great and full of flavor. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post The Best Rib Recipes appeared first on Over The Fire Cooking.

Steak with Tennessee Onions

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish…

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish is so freakin’ delicious. I’m glad we can claim it for the Volunteer State! What’s not to love about juicy steak and sweet onions coated in Cajun seasoning and lots of cheese? The flavor profile is off the charts.

Steak with Tennessee onions, ready to eat.

You can make our steak with Tennessee onions recipe loads of different ways. It’s super simple and you can easily cook it in a pizza oven if you don’t want to use the smoker. You can also pair this Tennessee onions dish with chicken or pork chops (even hot dogs!) if that’s what you have on hand for your summer BBQ. I wish I knew about these cheesy onions sooner! 

Why You’ll Love Steak with Tennessee Onions

Tennessee onions make the most of simple ingredients — melty cheese, butter and seasoning — to bring a unique flavor to a humble ingredient. When you pair a fabulous Tennessee onion bake with a tender grilled steak, like the filet we use in this recipe, you can’t go wrong. We take this dish up a notch with the great addition of garlic butter (steak and garlic butter, a match made in heaven), which brings fresh herbs into the mix. Who would have thought an onion dish could bring so much to the table?

For more steak and cheese recipes, check out Steak Sliders with Beer Cheese, Grilled Steak with Lobster Mac and Cheese, Blue Cheese Crusted Steaks and Pizza Cheesesteak.

Steak with Tennessee Onions Ingredients

  • Steak: Filets, kosher salt, black pepper, garlic powder. Enough said. 
  • Tennessee Onions: Behold, the mighty onion. We’ll slice two yellow onions and pair them with unsalted butter, shredded cheddar cheese, shredded Monterey Jack cheese and Cajun seasoning. The doubter at your table will become the most ardent onion fan with one bite.
  • Garlic Butter: Tennessee onions traditionally use fresh herbs, so we’ll combine chopped parsley, butter, garlic, chili flakes and Dijon mustard to add a real punch of flavor to this dish.
Steak with Tennessee onions, finished outside a pizza oven.

Simple Whiskey Sour

Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make Steak with Tennessee Onions

I’m stoked to introduce you to my new favorite way to cook onions. Let’s get after it!

Cooking the Tennessee Onions

First up, preheat your pizza oven or grill to 400 degrees Fahrenheit for indirect cooking. While the oven or grill is heating up, slice your 2 yellow onions into onion rings. Add those onions to a cast-iron skillet, then top the onions with 4 tablespoons cubed unsalted butter and 1 tablespoon of Cajun seasoning. Put that skillet in the oven or grill to cook for 20 minutes, or until the onions are softened and browned.

Tennessee onions sliced and with butter on top.

Make sure to stir the onions every 3-4 minutes because we want to keep them from burning! Right at the end, top the onions with 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese and cook until the cheese is melted. Finally, pull the onions out of the oven and keep them warm.

Tennessee onions, browned and topped with melted cheese.

Prepping the Steaks

Next, slather 3-4 steak filets with oil or beef tallow. Generously season the steaks with salt, pepper and garlic powder or your favorite steak rub. 

Filets seasoned, then cooked in cast iron on the grill.

Making the Garlic Butter

In a bowl, mix together all the ingredients for the garlic butter: 1/4 cup chopped parsley, 1/4 cup melted butter, 1 tablespoon minced garlic, 1 teaspoon red chili flakes, 1 teaspoon of Dijon mustard and 1 teaspoon of kosher salt. Then, set aside the mixture. We’re doing this now because we want to make sure the butter is ready when we finish grilling the steaks.

Ingredients for garlic butter in a bowl.

Grilling the Steaks

Add a cast iron skillet with oil to preheat in the oven. Once that skillet is nice and hot, add your steaks and cook for 4 minutes per side or until they reach 120 degrees internal temperature. Right at the end, top the steaks with some of the garlic butter and finish cooking. Finally, pull off the steaks and let the meat rest for 10 minutes.

Adding the butter to the filets and getting the onions ready on a serving plate.

Finishing the Steak with Tennessee Onions

To finish, add the Tennessee onions to a plate with the steak. Slice, serve and enjoy!

What to Serve with Steak with Tennessee Onions

​A simple green salad or vegetable, like steamed broccoli with lots of lemon juice, would be great here. 

For More Oniony Recipes

Leftovers and Reheating

Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days. To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.

For the Tennessee onions, store them in an airtight container for 3-5 days. When you’re ready to eat, put them in an oven-safe dish and reheat in a 250-degree oven for about 15-20 minutes.

Diving into a plate of steak with Tennessee onions.

FAQs

Why are they called Tennessee onions? 

​The best answer I can give you (since I’m not totally sure) is that it’s a nod to the great BBQ culture we have here in Tennessee. These onions would be at home at any summer barbecue spread!

How do I stop my eyes from watering with all these onions?!

​Tennessee onions can make us all very emotional! Use a sharp knife while you’re cutting, since that will release fewer enzymes into the air. You can also soak the onion in cold water before cutting or wear kitchen goggles. 

Can I use a different cut of steak?

Sure! Honestly, it’s easy because Tennessee onions work with any type of meat. A ribeye, T-bone or whatever steak you have on hand would be great here.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Steak with Tennessee onions, ready to eat.
Print

Steak with Tennessee Onions

Steak with Tennessee onions is a simple, delicious barbecue recipe that combines filets with cheesy, buttery yellow onions.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 886kcal
Author Derek Wolf

Ingredients

Steak:

  • 3-4 Filets
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Beef Tallow as needed

Tennessee Onions:

  • 2 Yellow Onions sliced
  • 4 tbsp Cubed Unsalted Butter
  • ¼ cup Shredded Cheddar Cheese
  • ¼ cup Shredded Jack Cheese
  • 1 tbsp Cajun Seasoning

Garlic Butter:

  • ¼ cup Chopped Parsley
  • ¼ cup Melted Butter
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt

Instructions

  • Preheat a pizza oven or grill to 400F indirect cooking.
  • Slice your onions into rings.
  • Add the onions to a cast iron skillet topping with butter and cajun rub.
  • Add to the oven to cook for 20 minutes or until softened and browned. Make sure to stir every 3-4 minutes to prevent burning. Right at the end, top the onions with your shredded cheese and melt. Pull off and keep warm.
  • Next, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub.
  • In a bowl, mix together all the ingredients for the garlic butter and set aside.
  • Add a cast iron skillet with oil to preheat in the oven.
  • Add your steaks to the skillet once hot and cook for 4 minutes per side or until 120F internal. Right at the end, top the steaks with some of the garlic butter and finish cooking.
  • Pull off and let rest for 10 minutes.
  • Add the Tennessee Onions to a plate with the steak, slice, serve and enjoy!

Notes

Simple Whiskey Sour
Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Nutrition

Calories: 886kcal | Carbohydrates: 17g | Protein: 126g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 2912mg | Potassium: 3127mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2437IU | Vitamin C: 20mg | Calcium: 275mg | Iron: 4mg

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.