Grilled Appetizer Recipes

A plate full of sticky wings, garnished and ready to devour!

Get your taste buds fired up for the ultimate lineup of Grilled Appetizer Recipes that’ll have your guests coming back…

The post Grilled Appetizer Recipes appeared first on Over The Fire Cooking.

A plate full of sticky wings, garnished and ready to devour!

Get your taste buds fired up for the ultimate lineup of Grilled Appetizer Recipes that’ll have your guests coming back for seconds (and thirds). Whether you’re gearing up for the big game, hosting a dinner party, or just chillin’ in the backyard, these flame-kissed easy apps are guaranteed to please.

A plate full of sticky wings, garnished and ready to devour!

Packed with bold flavors and epic bites, there’s a favorite easy appetizer for everyone here. From cheesy, melty goodness to finger foods that hit just right, these grilled appetizers are so freakin’ delicious, you won’t believe how easy they are to make.

Why You’ll Love Grilled Appetizers

When it comes to appetizers, there’s something about the smoky flavor from the grill that takes even the simplest ingredients to the next level. Grilled appetizers are perfect for any occasion because they’re:

  • Easy to Make – With just a handful of ingredients, you can create impressive, flavor-packed appetizers. Whether you’re whipping up something last minute for an easy weeknight dinner or planning perfect party appetizers for a big crowd, grilling delivers every time.
  • Great for Parties – The grill isn’t just for the main course—using it to make appetizers frees up your oven and creates a communal, fun vibe around the fire. Plus, the smoky flavor adds a gourmet touch to bite-sized appetizers.
  • Versatile – From meat to veggies to cheese, grilling levels up a variety of foods, offering an array of flavors that will wow your guests. You can pair these with delicious dips like a creamy BLT dip or a zesty jalapeño popper dip to keep things interesting. 
Grilled Appetizer Recipes wouldn't be complete without the bacon wrapped jalapeno poppers.

General Tips on Making and Serving Grilled Appetizers

Grilling appetizers can be a breeze, but a few expert tips can elevate your appetizer game to a whole new level:

  • Prep Your Simple Ingredients – Have your appetizers prepped and ready to go before your guests arrive. Whether you’re using a food processor for dips or marinating your meats, preparation is key to making grilling a stress-free experience.
  • Use the Right Tools – Grilling small bites or delicate items can be tricky. Investing in grill mats, skewers, and cast-iron pans is a game changer. And, of course, I highly recommend the FYR Grill for all your grilling adventures. My newly designed rig is a reliable and yet totally portable workhorse that easily adapts to all your grilling needs.
The FYR Grill is my crazy versatile new invention that I can no longer live without.
  • Pair with Dips – Grilled foods pair perfectly with creamy or spicy dips. A cheesy dip with pepper jack cheese or a creamy salmon dip offers balance and variety.
  • Serve with Tortilla Chips – Pair your grilled appetizers with crispy tortilla chips for a fun finger food option that’s both crunchy and smoky.

The Grilled Appetizer Recipes Roundup

Ready to dive into the grill and make some easy appetizers? Below are some of the best appetizer recipes you’ll find for your next party. Whether you’re planning anything from the Fourth of July to a Christmas party or a tailgate to a birthday party – everyone will love these quick bites! They can be a snack or quick appetizers for an easy weeknight dinner! Favorful and super simple to make, these recipes won’t disappoint.

Jalapeño Poppers

Texas Twinkies

Create the ultimate appetizer with a delicious combination of cream cheese, cheddar cheese, leftover smoked brisket, whole jalapeño peppers, BBQ seasoning, and a touch of maple syrup.
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BBQ Jalapeño Poppers cooked, glazed and served!

Shrimp Jalapeño Poppers

Jalapeños are stuffed with a creamy mixture of cheese and BBQ shrimp, then wrapped in crispy bacon for a savory bite.
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jalapeno poppers on the grill

Bacon Wrapped JalapeNo Poppers

Grilled jalapeño poppers wrapped in crispy bacon create a mouthwatering appetizer that's bursting with flavor.
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Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served

Surf and Turf Jalapeño Poppers

These tasty poppers are filled with cream cheese, topped with succulent lobster meat, and encased in savory beef bacon.
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Quesadillas: the Best Flavor

When it comes to appetizers, unequivocally, nothing beats a grilled quesadilla. I mean, who can say no to flavorful meats, gooey melted cheese, and then all those killer toppings and dips? I know I can’t, and I’m willing to bet you can’t either!

For a more in depth view at quesadillas, check out my best quesadilla recipes!

Cheesy Steak Quesadilla

Easy Steak Quesadilla

Nothing quite beats steak and cheese. This Easy Steak Quesadilla is the ideal mixture for the outdoor cook!
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The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
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Dipped quesadillas in the ranch.

Buffalo Chicken Quesadilla

Buffalo Chicken Quesadilla for a delicious, dip-able, cheesy, buffalo chicken experience.
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Chicken Bacon Ranch Quesadilla plated and ready to devour.

Chicken Bacon Ranch Quesadilla

Chicken Bacon Ranch Quesadilla for a delicious, hand held meal!
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Nacho Recipes

Possibly, the most shareable of all dishes is a plate full of nachos. Now, these are so good you might not want to share the. So just make sure to make a big batch!

If you love nachos, then make sure to check out all my Best Nacho Recipes!

Steak Elote Nachos are served.

Steak Elote Nachos

Steak Elote Nachos bring the Mexican street food vibes to your backyard grill. Juicy steak, creamy elote corn, perfectly spiced, and all your favorite toppings create a fiesta to remember.
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Grilled steak nachos plated and served!

Steak Nachos

Steak Nacho that the whole family will love.
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Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos for a delicious meal at any time of the day! Chips, chicken and eggs paired with all your favorite toppings!
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bbq brisket nachos

BBQ Brisket Nachos

From some of the leftover brisket we cooked up earlier this week, we have these BBQ Brisket Nachos. Super easy and fun to put together so make sure to give it a try! 
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platter full of surf and turf nachos with a margarita in the background

Surf and Turf Nachos

These Surf and Turf Nachos are tortilla chips drizzled with nacho cheese and layered with sautéed shrimp, juicy steak, and more.
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Grilled Chicken Wing Appetizer Recipes

Well, the flavor options here are truly endless here. The great thing about wings is that you can make a massive amount of them without much extra work too!

Take a deep dive into my world of chicken wings with Best Chicken Wing Recipes!

Best buffalo wings ready to eat

Buffalo Wings

Our best Buffalo wings have a spicy-sweet kick, paired with the smoking, frying and saucing masterpiece of double fried wings.
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Smoked and twice fried chicken wings seasoned with Primal Kitchen BBQ Sauce and Buffalo Sauce is foodie heaven.

Double Fried Chicken Wings

Get ready to taste the best smoked and double-fried chicken wings ever, leveled up by Primal Kitchen's Buffalo Sauce and BBQ Sauce, made with familiar ingredients that are good for you!
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overhead of a platter filled with honey chili oil chicken wings next to a fire

Honey Chili Oil Chicken Wings

These Honey Chili Oil Chicken Wings are smoked until tender, fried to crispy perfection, then tossed in a sweet and spicy chili oil glaze.
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Colorado Golden BBQ Wings Recipe

Colorado Golden BBQ Wings

Colorado Golden BBQ Wings
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Smoked and Fried Sticky Wings

Smoked and Fried Sticky Wings

Need a fun recipe thats a fun twist on a classic? Try these Smoked and Fried Sticky Wings on your Oklahoma Joe Smoker for an epic wing party in your backyard.
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Loaded Fries Appetizers

Similar to our nacho situation, loaded fires are easy to share and customized to your liking! Below are some of my favorites, but if you want even more on loaded fries check out my all Loaded Fries Recipes!

Cheese fries with chimichurri steak

Cheese Fries with Chimichurri Steak

This loaded plate of fries has steak, zesty chimichurri sauce and melted cheese for the ultimate comfort food dinner.
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Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp

Steak Fries with Shrimp is my idea of the best Loaded Surf and Turf Fries ever. When it comes to the best things I can make on my backyard grill, this hearty plate of fries ranks high on my list. So freakin' delicious!
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a plate of loaded chili cheese fries set next to a fire

Loaded Chili Cheese Fries

These Loaded Chili Cheese Fries are made with crispy fries layered with melty cheddar, beef chili, and the best toppings!
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Loaded Steak Fried, a shot from the top of the plate.

Loaded Steak Fries

Loaded Steak Fries make a fantastic party appetizer or a meal all on its own!
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Grilled Buffalo Chicken Fries

My Grilled Buffalo Chicken Fries recipe features buffalo chicken grilled on the Oklahoma Joe's Judge Charcoal Grill.
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You could easy change these up with kettle chips too! Check out my Loaded Buffalo Chicken Kettle Chips and Loaded Buffalo Chicken Kettle Chips for more crunchy goodness.

Grilled Slider Appetizer Recipes

Don’t underrate the flavor packing power of a tray of sliders. Easy to prep, easy to eat and also (as always) so freakin’ delicious!

For even more on sliders, make sure to check out The Best Slider Recipes!

Cowboy Butter Sliders

Cowboy Butter Sliders

Cowboy Butter Sliders are the ultimate comfort food. Tender sliced filets are slathered in the zesty spicy butter and paired with caramelized onions and gooey mozzarella cheese.
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BBQ Beef Sliders are the ultimate comfort food.

BBQ Beef Sliders

BBQ Beef Sliders made with my new HNY FYR BBQ Sauce from FYR are the ultimate comfort food for your next game-day party.
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A close up shot of the Grilled Steak Elote Sliders so you can see the filling.

Grilled Steak Elote Sliders

Grilled Steak Elote Sliders for a so freaking delicious meal!
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chicken bacon ranch slider

Chicken Bacon Ranch Sliders

This easy Chicken Bacon Ranch Sliders recipe is leveled up by a spicy twist of buffalo sauce.
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Am Italian Slider ready to get dipped into the spicy marinara.

Italian Sliders

Italian Sliders for a delicious handheld dish!
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Queso Dip

Honestly, this is my favorite appetizer. I’ll order a whole bowl for myself because I don’t want to share. Zero regrets.

Skillet Choriqueso

Skillet Choriqueso

Skillet Choriqueso is quick, simple but extremely delicious! Enjoy!
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Smoked Steak Queso Dip cooked Over the Fire.

Smoked Steak Queso Dip

For the next game day, Smoked Steak Questo Dip with melty cheese, tender sliced filets, and caramelized onions, scores and wins! 
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Smoked Chorizo Queso finished and sitting on the smoker.

Smoked Chorizo Queso

Smoked Chorizo Queso is the dip that every chip wants to be coated in!
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A chip that's been dipped in the smoked brisket queso.

Smoked Brisket Queso

Smoked Brisket Queso for a delicious bowl of melty cheese and savory brisket.
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Smoked Nashville Hot Chicken Queso ready to smash.

Smoked Nashville Hot Chicken Queso

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

While cheese may be the king for dips (in my opinion), I definitely can’t write off some of these other delicious dips! Whatever your preference, don’t miss a change to step outside the norm and give one of these a try!

Jalapeño popper dip

Jalapeño Popper Dip

Jalapeño popper dip is a spicy, cheesy appetizer — right in the middle of stuffed pizza crust — that's perfect for your next party.
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Easy buffalo chicken dip in a cheese-stuffed pizza dough crust.

Easy Buffalo Chicken Stuffed Crust Dip

For this killer dip, roasted in the Oklahoma Joe's Judge Charcoal Grill, hot buffalo sauce, shredded chicken, jalapenos, red onions, and cheese are melted and nestled into a killer pizza dough crust stuffed with more cheese.
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The smoked cream cheese assembled on the smoker.

Nashville Hot Smoked Cream Cheese

This Nashville Hot Smoked Cream Cheese will have your whole family running back for another bite, and possibly a glass milk.
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Pizza Bread: The Perfect Appetizer

Instead of dialing up for takeout pizza ahead of the football game, why not fire up the grill and make some pizza bread? It’s super easy and like 1,000 times more freakin’ delicious!

The two chorizo pizza breads next to each other on the grill.

Chorizo Pizza Bread

Enjoy the spicy, savory flavors of chorizo in this easy, delicious pizza bread recipe.
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two halves of pepperoni pizza on a grill

Pepperoni Pizza Bread

This Italian-style pizza bread is stuffed with spicy Italian sausage, mozzarella cheese, pizza sauce, and pepperoni for a cheesy, flavorful snack.
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Pizza Sausage Skewers

Pizza Sausage Skewers

A no-carb pizza built with tasty sausage and gooey cheese. Slice these up and you have a keto-friendly option at your next party.
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Big Mac Stuffed Bread is a tasty twist on the classic fast food burger!

Big Mac Stuffed Bread

It's not quite a pizza, but close enough. It's perfect for pleasing the burger-loving crowd on game day.
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Salmon Bites: Healthy snacks

You can’t go wrong with salmon bites packed with heart-healthy Omega 3 fatty acids. They’ve got that perfect mix of killer flavor and then just the right amount of class, making them a hit no matter the occasion.

Does salmon for dinner sound good? If so, make sure to check out my Best Salmon Recipes!

Hot honey salmon bits plated and ready to devour.

Hot Honey Salmon Bites

Smoked salmon bites are basted in a buttery, spicy, and sweet hot honey sauce, delivering a perfect kick.
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Maple Bacon Wrapped Salmon Bites

Maple Bacon Bourbon Salmon Bites

Experience the perfect balance of sophistication and comfort with these salmon bites flavored with maple, bacon, and bourbon.
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Close up of the salmon bites

Bacon Wrapped Salmon Bites

Seasoned with your favorite BBQ rub and basted with honey, these bacon-wrapped salmon bites are grilled to a perfect crust.
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Other Fun Finger Foods

Even more delicious appetizers!

Grilled Steak Crostini assembled and sitting on a cutting board in front of the fire.

Grilled Steak Crostini

Grilled Steak Crostini for some bite size slivers of steak on top of a cheesy baguette with chili oil!
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The taquitos sitting on the serving plate.

Chicken Bacon Ranch Taquitos

Chicken Bacon Ranch Taquitos for a fun dinnertime delight or shareable starter.
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finished BBQ volcano potatoes topped with garnishes overhead

BBQ Volcano Potatoes

These BBQ Volcano Potatoes are stuffed with a cheesy pulled pork stuffing, wrapped in crispy bacon, then smoked until hot and melty.
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One of the Chili Cheese Potato Volcanoes that's been sliced down the middle.

Chili Cheese Potato Volcanoes

Chili Cheese Potato Volcanoes for a fun, easy and filling meal.
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The Nashville Hot Chicken Shotgun Shells plated so that we can serve them.

Nashville Hot Chicken Shotgun Shells

Nashville Hot Chicken Shotgun Shells for a fun twist on a Nashville hot chicken!
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cooked shotgun shells lined on a smoker

Smoked Shotgun Shells

These Smoked Shotgun Shells are manicotti shells loaded with a rich pulled pork cream cheese filling and wrapped in crispy bacon.
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Burger Stuffed Onion Rings getting dipped in a white sauce.

Burger Stuffed Onion Rings

Burger Stuffed Onion Rings for a fun, onion ring style recipe.
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By now, I hope that you’re absolutely sure that these bite-sized finger foods will make your next party unforgettable. The smoky, rich flavors, along with the fun nature of grilling, will make any gathering a memorable experience.

In other words, these grilled appetizers will hit the spot. Whether chowing down at a Christmas party or an easy weeknight dinner, you’ll be in food heaven. For flair, sprinkle them with fresh herbs for the best presentation. With all this variety on the table, get ready for an appetizer spread unlike any other.

And, if you’re on the hunt for more grilled appetizer recipes, I’ve got you covered. Before you fire up the grill, check out my latest roundups. They’ll hit all the right spots and then some.

A single popper held up to the camera. Best Grilled Appetizer Recipes

Grilled Appetizers: How to Store Leftovers and Reheating

When it comes to grilled appetizers, they are always best on the day they are made. If you do have leftovers, here’s how you can store and reheat them:

  • Storing – Place your leftover appetizers in an airtight container in the fridge. Most grilled appetizers, like jalapeño poppers and loaded nachos, will stay fresh for about 2-3 days.
  • Reheating – Reheat in the oven at 350 degrees F for about 10-15 minutes, or pop them back on the grill for a few minutes to bring back that charred flavor. For appetizers like dips, use a slow cooker or the stovetop to reheat slowly and evenly.
  • Freezing – You can freeze some appetizers for up to a month. Just wrap them tightly in plastic wrap before placing them in the freezer. Reheat in the oven straight from frozen for best results.
Adding chopped steak on top of some cheesy nacho chips.

FAQs for Easy Appetizer Recipes

How do you grill appetizers without them falling through the grill grates?

Grill mats or skewers are an excellent way to prevent small or delicate foods from falling through the grates. A cast-iron skillet is also perfect for grilling smaller items like onion rings.

Can I use an air fryer instead of a grill for these appetizers?

Yes, if you don’t have access to a grill, an air fryer is a great alternative for many appetizers like jalapeño poppers or crispy nachos.

Can I prepare grilled appetizers ahead of time?

Yes, you can prep many appetizers ahead of time. Dips can be made a day or two in advance. You can assemble jalapeño poppers and refrigerate them until you’re ready to grill them.

What’s a Great healthy grilled appetizer?

Caprese skewers made with fresh tomatoes, mozzarella, and basil are a great healthy snack option. You can also skewer up some veggies.

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Milanesa with Fries

Milanesa with fries, served on a platter with a sliced lemon and a cold beer, and in front of a grill fire

This milanesa with fries recipe is inspired by our travels to South America, specifically Argentina. When we were visiting Patagonia,…

The post Milanesa with Fries appeared first on Over The Fire Cooking.

Milanesa with fries, served on a platter with a sliced lemon and a cold beer, and in front of a grill fire

This milanesa with fries recipe is inspired by our travels to South America, specifically Argentina. When we were visiting Patagonia, we arrived at our hotel to find an absolutely incredible view of the mountains, paired with milanesa, fries and a cold beer. It was such a core memory that I wanted to recreate the dish for my birthday this year. I can’t think of a better way to celebrate another trip around the sun than this simple, classic and savory meal. 

Milanesa with fries, served on a platter with a sliced lemon and in front of a grill fire

Why You’ll Love Milanesa with Fries

Milanesa de res is a Latin American version of an Italian dish called “cotoletta alla milanese,” where slices of beef or chicken are pounded thin, breaded and fried. Our version is basically like South American chicken-fried steak! Believe it or not, Argentina has one of the largest Italian populations outside of Italy, which accounts for the origins and freakin’ delicious evolution of this dish. Typically, milanesa de res is served with fries or boiled potatoes, rice and beans. French fries hit the spot here!

Want more fried meats? Check out Smoke Fried Bologna Sandwich, Double Fried Chicken Wings and Fried Chicharrones.

Milanesa with Fries Ingredients

  • Steak: We’ll use thinly sliced top sirlon for our milanesa. Then, for the coating, we’ll mix together breadcrumbs, chopped parsley, Cowboy Butter Rub, eggs and Dijon mustard. 
  • Fries: Pick up a bag of your favorite frozen fries and some frying oil to round out our beef milanesa recipe. 
Prepping the egg wash and then the French fries in a cast iron skillet frying.

Thinly Slicing Steak

Since getting those thin beef slices for our breaded steak can be tricky, here’s an excellent way to make it easier! Place the steak in the freezer for about 20 minutes, then take it out and do your cuts. Leaving it in the freezer for that amount of time will let it firm up for easy slicing, but the steak won’t be in there long enough to freeze. 

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How to Make Milanesa with Fries

First, slice your 1 pound of top sirloin thin using the method above. Then, pound the meat (a great cathartic activity!) until the slices are about ⅛” thick.

A gloved hand holding slices of top sirloin, and a hand with a mallet pounding the sirloin thin under a piece of parchment paper

Next, we want to make our egg mixture for breading. In a wide, large bowl, whip together 2 eggs, 1/4 cup chopped parsley, 2 tablespoons Dijon mustard and 2 tablespoons Cowboy Butter Rub.

Once you’ve made the egg mixture, place your 8 cups of breadcrumbs on a wide plate. Dip the thinly sliced steak in the egg wash, then taking them over to your breading station, place in the breadcrumbs and cover. Repeat this process for all of the steak  then place in the fridge for 1 hour to set.

A man holding up slices of top sirloin, dipping them in egg wash and then in a breadcrumb mixture

When you’re ready to grill, preheat your fire to medium-high heat (about 350 degrees F). Then, add a cast iron skillet to the grill and pour in about 1 inch of frying oil. Heat that oil until it’s above 300 degrees F. Add the beef slices to the hot oil one at a time to fry until golden brown.

Shallow frying the top sirloin for milanesa with fries

Flip after about 5 minutes, then keep cooking for another 2-3 minutes for crispy perfection. Once they’re done, remove them from the skillet and let them rest. While your beef is resting, we’ll fry up the French fries.

Serve and enjoy!

​What to Serve with Milanesa with Fries

This milanesa steak recipe is a full meal in itself! To round it out, you just need a cold beer and a simple green salad or vegetable, like green beans or asparagus.

A wedge of lemon on the side for extra brightness is a good idea too. It sometimes also gets served with a fried egg on the side, one of my favorite comfort foods.

If you can find a mountain view while you’re eating, you’ll get the full Argentine milanesa experience. 

Milanesa with fries on top, served with a sliced lemon and in front of a roaring grill fire

Leftovers and Reheating

To store leftover milanesa, wrap it in foil and store in an airtight container in the fridge for 3 days. Since we want to preserve that delicious breaded fried steak texture, reheat in a 350-degree oven or on the grill at medium heat. 

More Delicious Recipes

FAQs

​What kind of fries should I use? 

Typically, I like to use traditional thin-cut fries in this recipe. But if you like waffle fries or crinkle-cut fries, go for it! And if you’ve got extra time, you can try my grilled fries from this recipe for marinated tri tip. 

What’s a gluten-free option for the breadcrumbs? 

If you’re looking to make a gluten-free breadcrumb mixture for the milanesa with fries, blend slices of gluten-free bread in the food processor until you get fine crumbs. You could also use a gluten-free flour blend and cornstarch instead! Just know the texture will be a little different.

Can I use other cuts of meat? 

Sure! For other steak cuts, I’d usually recommend New York strip (though it’s more expensive), thin round steak or flank steaks (which are cheaper) as the best choice. If you want to make chicken milanesa (also known as milanesa de pollo), pound chicken breast to the same thickness and cook the same way. 

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Milanesa with fries, served on a platter with a sliced lemon and a cold beer, and in front of a grill fire
Print

Milanesa with Fries

Milanesa with fries is a simple, classic, savory meal that reminds me of my travels to South America — and makes the perfect birthday dinner.
Course Dinner, Lunch, Main Course
Cuisine Argentinian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 1117kcal
Author Derek Wolf

Ingredients

Milanesa:

  • 1 lb Top Sirloin sliced thinly
  • 8 cups Breadcrumbs
  • 1/4 cup Chopped Parsley
  • 2 tbsp Cowboy Butter Rub
  • 6-8 Large Eggs
  • 2 tbsp Dijon mustard
  • Frying Oil

Fries:

  • Frozen Fries
  • Frying Oil
  • Fried Eggs

Instructions

  • Slice your sirloin thin then pound the meat until about ⅛” thick.
  • In a wide bowl, whip together the eggs, chopped parsley, Dijon mustard and Cowboy Butter Rub.
  • Place the breadcrumbs on a wide plate. Dip the beef in the egg wash, then lay it over the bread crumbs and cover.
  • Repeat for all of your beef then place in the fridge for 1 hour to set.
  • Preheat your fire to medium high heat (about 350F).
  • Add a skillet with 1” thick of oil to heat up till over 300F.
  • Add the beef one slab at a time to fry until golden brown. Flip after about 5 minutes then keep cooking for another 2-3 minutes. Pull off once done and let rest.
  • Fry up some french fries while the beef is resting, then serve. Enjoy!

Notes

Thinly Slicing Steak
Since getting those thin beef slices for our breaded steak can be tricky, here’s an excellent way to make it easier! Place the steak in the freezer for about 20 minutes, then take it out and do your cuts. Leaving it in the freezer for that amount of time will let it firm up for easy slicing, but the steak won’t be in there long enough to freeze. 

Nutrition

Calories: 1117kcal | Carbohydrates: 162g | Protein: 64g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 312mg | Sodium: 1825mg | Potassium: 1044mg | Fiber: 13g | Sugar: 14g | Vitamin A: 803IU | Vitamin C: 5mg | Calcium: 585mg | Iron: 16mg

The post Milanesa with Fries appeared first on Over The Fire Cooking.

Steak Fajita Quesadilla

The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese.

Are you ready to take your Mexican food game up a notch with the best steak fajita quesadilla recipe? Loaded…

The post Steak Fajita Quesadilla appeared first on Over The Fire Cooking.

The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese.

Are you ready to take your Mexican food game up a notch with the best steak fajita quesadilla recipe? Loaded with juicy skirt steak, charred bell peppers, and layers of melted Monterey Jack, how can you possibly resist?

The true hero of this killer steak quesadilla recipe? FAGE Sour Cream whipped into a tangy Chipotle Lime Sour Cream sauce on the side. Why do I love this sour cream? It’s rich, creamy, and just downright addictive—with the perfect amount of tang. And, for that extra peace of mind that we all crave these days, it’s Non-GMO Project Verified and made with all-natural ingredients.  

Post sponsored by FAGE
The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese.

With this dreamy sour cream cooling off the heat, these meaty, cheesy quesadillas are total winners, guaranteed to please your crew–big or small. So, let’s dive in and walk through the steps of transforming simple ingredients into an epic dish with big flavors. 

Why You’ll Love These Steak Fajita Quesadillas

The steak fajita quesadilla is one of those (so freakin’!) delicious recipes that will soon become a family favorite. There’s nothing like some sizzling fajita veggies paired with perfectly seasoned steak and lots of cheese, making each bite explode with flavor.

The epic quesadillas are dipped in the chipotle lime sour cream sauce made with FAGE Sour Cream.

Another favorite thing about the steak fajita quesadilla? It’s quick and perfect for a weeknight dinner. This easy meal will satisfy your taste buds and everyone in the whole family—even the picky eaters.

If chicken quesadillas are your obsession, don’t miss out on Grilled Chicken Fajita Quesadilla, Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla. If you want to stick with beef, try the Cheesesteak Quesadilla. Another fave of mine is the Loaded Pulled Pork Quesadillas.

Delicious Quesadilla Ingredients RoundUp

Here’s what you’ll need to grab from the grocery store to make the best steak quesadillas.

Derek seasons the fajita veggies before they go on the grill on the left. On the right, he shows off the lime chipotle sauce made with FAGE sour cream.
  • Steak – You’ll need to get some skirt steak or hanger steak, your favorite steak rub, and canola oil (or some olive oil).
  • Fajita Veggies – While you’re in the produce section, grab a medley of yellow, orange, and red bell pepper (or green bell pepper), a red onion, and some jalapeños.
  • Quesadilla – To build the masterpiece, you’ll also need some Monterey Jack cheese and some large flour tortillas.
  • Chipotle Lime Sour Cream – The FAGE Sour Cream gets mixed with some chipotle puree, fresh lime juice, and a pinch of kosher salt.

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Never underestimate the power of lime juice!

When seasoning your steak for the fajita quesadillas, consider adding a splash of lime juice to the mix. The acidity in the lime juice acts as a natural tenderizer, breaking down the fibers in the meat and making it extra juicy and flavorful. Let it mingle with the spices in the fridge for about 15-20 minutes. This quick marinade infuses the meat with tangy flavor while tenderizing it, creating the perfect texture for your steak fajita quesadilla!

How to Make the Steak Fajita Quesadilla

First, get your grill prepped to medium-high heat, around 375F. While it’s heating, rub those skirt steaks down with a little canola oil, steak rub, or even some taco seasoning if that’s what you’ve got on hand. Let the steaks chill in the fridge while you’re prepping the rest.

When your grill’s ready, throw on the steaks and cook them for about 4-5 minutes on each side until they hit 120F for that perfect medium-rare. Once done, pull them off and let them rest—always key for juicy steak. After a couple of minutes, slice into thin strips or cubes.

The seasoned steak sizzles on the FYR Grill, creating a mouthwatering complement to the veggies and Monterey Jack Cheese.

Next up for the steak fajita quesadilla recipe, grab a large skillet (a cast iron skillet if you’ve got it) and set it on medium-high heat. Add a little bit of canola oil to that clean skillet, then toss in the bell peppers, red onion, and jalapeños. Let them cook until softened—about 5-7 minutes for that nice fajita-style char. Remove from heat and set aside.

In this photo, Derek watches over the sizzling grill, packed with fajita veggies on the left. On the right, he slices the steak on his cutting board with a very sharp knife.

Now, wrapping up the quesadilla! Wipe out your skillet, then place a large flour tortilla down. Let one side get golden brown, then flip it. Add a generous layer of shredded Monterey Jack, followed by some steak slices, and that fajita veggie mix. Fold the tortilla in half, pressing gently to get that crispy, cheesy edge. Let it cook until golden brown and all that cheese melts.

The Steak Fajita Quesadilla is fully assembled and finished off on the grill.

Last but not least, serve these delicious quesadillas with a side of the FAGE Chipotle Lime Sour Cream. Just mix FAGE Sour Cream with chipotle puree, fresh lime juice, and a pinch of salt. This dip is next-level, adding a tangy, smoky hit that ties the whole thing together.

What to Serve with the Steak Fajita Quesadilla

These steak fajita quesadillas can hold their own, but if you’re feeling the sides, go for some pico de gallo, avocado slices, or even a side of cilantro rice. Toss in some grilled corn or a fresh green salad for a full spread!

More Fajita Style recipes

Leftovers & Reheating Instructions

If you have leftover quesadillas, the best way to save them is to wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, toss them on a hot pan or in an electric griddle for a couple of minutes on each side until crispy again. Avoid the microwave if you want to keep that golden brown crisp.

FAQs

Can I use a different kind of steak?

Absolutely. Flank steak, ribeye steak, New York steak, or even some filet mignon (if you’re feeling fancy) will work great. The best steak for this is anything that cooks up juicy and slices into thin strips.

Can I use FAGE Greek Yogurt instead of Sour Cream?

Yes, you can. Greek yogurt will give you an even tangier sauce but still pairs perfectly with the steak fajita quesadilla.

What other kinds of cheese can I use?

While Monterey Jack is a classic, feel free to try a Mexican cheese blend, pepper jack, or even cheddar for an extra layer of flavor. The key is to use a cheese that melts well for that oozy, cheesy center.

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.

The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese.
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Steak Fajita Quesadilla

The Steak Fajita Quesadilla with a Lime Chipotle Sour Cream Sauce is an easy recipe that combines all your favorite flavors into one epic flavor bomb!
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 4227kcal
Author Derek Wolf

Ingredients

Steak:

  • 2-3 Skirt Steaks or Hanger Steaks
  • 1 cup Steak Rub
  • Canola Oil as needed

Fajita Veggies:

  • 4-5 medium Bell Peppers slices
  • 2 Red Onions sliced
  • 2 Jalapenos sliced
  • Canola Oil as needed

Quesadilla:

  • 4-5 cups Monterey Jack Cheese shredded
  • 3-4 Large Tortillas

Chipotle Lime Sour Cream:

  • 1 cup FAGE Sour Cream
  • 2 medium Limes juiced
  • 2 tbsp Chipotle Puree
  • Kosher Salt to taste

Instructions

  • In a bowl, mix together all the ingredients plus FAGE Sour Cream for the sour cream sauce. Keep chilled.
  • Slather your steak with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F).
  • Add the steaks to the grill to cook for 4-5 minutes per side or until 120F internal. Once done to your liking, then pull off and rest for a couple minutes. Then, slice into bite side bites.
  • Add a skillet to the grill with a little oil. Once it is smoking hot, add the sliced veggies and saute until they are softened (about 4-5 minutes). Pull off and clean off your skillet.
  • Add a tortilla to the skillet and cook one side then flip and top with a handful of shredded cheese. Add the steak and veggies to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
  • Serve with the FAGE Chipotle Lime Sour Cream sauce on the side. Enjoy!

Notes

Never underestimate the power of lime juice!
When seasoning your steak for the fajita quesadillas, consider adding a splash of lime juice to the mix. The acidity in the lime juice acts as a natural tenderizer, breaking down the fibers in the meat and making it extra juicy and flavorful. Let it mingle with the spices in the fridge for about 15-20 minutes. This quick marinade infuses the meat with tangy flavor while tenderizing it, creating the perfect texture for your steak fajita quesadilla!

Nutrition

Calories: 4227kcal | Carbohydrates: 219g | Protein: 293g | Fat: 254g | Saturated Fat: 136g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 76g | Trans Fat: 2g | Cholesterol: 966mg | Sodium: 4607mg | Potassium: 4875mg | Fiber: 35g | Sugar: 54g | Vitamin A: 22084IU | Vitamin C: 708mg | Calcium: 4737mg | Iron: 51mg

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The Best Burger Recipes

A hand holding a cowboy butter burger, which has steak, cheese and a beef patty on a bun, over a butter dipping sauce

Juicy burgers are quite possibly the most classic grilling food out there. To help you make the perfect burger, I’ve…

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

A hand holding a cowboy butter burger, which has steak, cheese and a beef patty on a bun, over a butter dipping sauce

Juicy burgers are quite possibly the most classic grilling food out there. To help you make the perfect burger, I’ve got a roundup of my favorite burger recipes!

A hand holding a cowboy butter burger, which has steak, cheese and a beef patty on a bun, over a butter dipping sauce

A simple hamburger recipe can be incredibly satisfying during summer BBQs (or in those colder months when you want to feel like you’re at a summer BBQ). Sometimes, though, to get the best burger recipe, you have to go all out. Our homemade burgers are piled high with my favorite toppings, which translates to seriously epic flavors.

Why You’ll Love Each Burger Recipe

These burger recipes set you up for success with juicy hamburger patties and a range of freakin’ delicious toppings. We’ve got everything from melted cheese and BBQ sauce to chimichurri (a sauce I’m putting on everything these days) and a fried egg. I love homemade hamburgers because you can start with a great burger patty and literally build a flavor masterpiece from there. I’ve also got recipes for other proteins you can try something besides a classic beef burger. Give those a whirl too!

A hand holding a smoked birria burger with a burger patty and shredded beef over birria sauce

These burger recipes are pub-style burgers. Want to try smash burgers? They’re all the rage these days! Check out my roundup of my favorite smash burger recipes

Best Tips for Great Burger Recipes

  • Choose quality meat: I’m a firm believer in starting with a great foundation, which is why I’m choosy about the hamburger meat in these burger recipes. A pound of ground beef can make about two or three of our beautiful thicc burgers. I’d recommend using 80/20 ground beef. While lean beef is a popular choice (specifically for smash burgers), the 80/20 blend strikes the perfect balance between fat and meat for a thicker burger, ensuring your burgers stay as juicy and tasty as possible. A lot of these burger recipes go next level by adding steak, so double-check your cuts for proper cooking times.
  • Get in shape: Since we want to ensure even cooking, make sure you divide the beef into equal-sized tight meatballs.
  • Leave time for prep: ​Because we’ve got some epic toppings to create the best burgers, give yourself extra time to prep your accompanying ingredients. Components like beer-battered onion rings and jalapeño poppers take a little more effort, but they’re so worth it when you sit down to a freakin’ delicious dinner.
  • All about the buns: Since the right choice of burger buns can make all the difference. Brioche buns, pretzel buns or potato buns are my personal favorites, since they hold up well with juicy burger patties. 

How do I tell if my burger is done? 

Great question! Your best friend is an instant-read thermometer — I really do swear by my meat thermometer. To get the temp, insert the tip of your thermometer into the center of each patty.

A medium-rare burger is about 130-135 degrees F, a medium burger is 140-145 degrees, a medium-well burger is 150-155 degrees and a well done burger is 160-165 degrees. But if you don’t have a meat thermometer (you should get one, seriously!), you can do the hand trick. A rare burger will feel soft, like the area between your thumb and palm when your hand is flat. Medium is what that same part of your hand feels like when you press your thumb to your ring finger. The more cooked the burger, the firmer it’s going to be.

Add flavor to everything you’re cooking

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My Favorite Burger Recipes

Without further ado, let’s dive into some of my favorite burger recipes!

​Beef Burger Recipes

The Cowboy Butter Burger is the ultimate bite.

Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
View Recipe
Smoked Birria Burgers assembled and ready to devour.

Smoked Birria Burgers

Smoked Birria Burgers are double the beef, double the deliciousness!
View Recipe
Beef Stroganoff Burger held up close to the camera.

Beef Stroganoff Burger

Beef Stroganoff Burger for a delicious dinner!
View Recipe
The bacon jalapeño popper stuffed burger sliced so you can see the popper filling inside.

Bacon Jalapeño Popper Stuffed Burgers

Bacon Jalapeño Popper Stuffed Burgers for everything you love about a popper, now in burger form… and wrapped in bacon. #winning
View Recipe
The full Ultimate Smoked Bologna Cheeseburger assembled.

The Ultimate Smoked Bologna Cheeseburger

The Ultimate Smoked Bologna Cheeseburger for all you bologna and beef lovers.
View Recipe
charred bbq burger

Charred BBQ Burger

Sliced and serve an extra crispy burger with this Charred BBQ Burger recipe!
View Recipe
sliced in half bleu cheese bacon burger

Red, White & Bleu Cheese Bacon Burger

A great burger for those that want to celebrate our Independence.
View Recipe
Smoked Pizza Burgers sitting on the grill with flames in the background.

Smoked Pizza Burger

Smoked Pizza Burgers is like a personalized, handheld pizza sandwiched in-between two buttered buns. Yum!
View Recipe
three California Burrito Style Burgers lined up on a cutting board in front of a grill

California Burrito Style Burger

This California Burrito Style Burger is made with chipotle lime mayo, juicy burger patties, guacamole, French fries, and cheese sauce!
View Recipe
mega bacon cheeseburger

Mega Bacon Cheeseburger

Try a massive cheeseburger made with a loaf of bread as a bun! Savory and fun for the whole family.
View Recipe

​Other Burger Recipes

Not your typical ground beef burger, but just as good.

Garlic Gochujang Shrimp Burgers

Garlic Gochujang Shrimp Burgers

Garlic Gochujang Shrimp Burgers, where the burger and seafood lovers unite. If you’re looking for a recipe that’s easy to cook and packed with some unique flavors, this is the one to try!
View Recipe
bbq bison burger

BBQ Bison Burger

All natural bison ground meat made into a burger and topped with savory bbq sauce!
View Recipe

Smoked Venison Burgers with Beer Cheese

Making some delicious Smoked Venison Burger with Beer Cheese for an epic fall meal. Paired with a light beer, its sure to hit the spot.
View Recipe
filet mignon burger

Filet Mignon Burger

Try this brand new Filet Mignon Burger over some hot Cowboy Charcoal now! A fun twist on a backyard favorite.
View Recipe

​What to Serve with Burgers

Every one of these flavorful burger recipes is a meal in itself, so an easy recipe for a BBQ side is the way to go here. Burgers and French fries — regular, sweet potato, waffle and more — are a match made in heaven. You could also serve these burger recipes with onion rings, potato salad, broccoli slaw or mac and cheese. 

A line of jalapeño popper stuffed bacon cheeseburgers with buns, sitting in front of a grill

Leftovers and Reheating

If you have leftovers from these burger recipes, store your leftover cooked patties, buns and toppings separately in the fridge in an airtight container for up to three days. When you’re ready to reheat them, preheat a large heavy skillet over medium-high heat, add a small amount of oil and then reheat the patties for about 2-3 minutes on each side. 

For more of my Favorite Recipes

​FAQs

​What type of beef should I use in these burger recipes? 

For the best burgers, use a mix of ground beef that is about 80/20. While lean beef is a popular choice, the 80/20 blend strikes the perfect balance between fat and meat, ensuring the juiciest burgers. 

What level of heat should I use for my burger recipe? 

There’s a range, but I like to go with 375-400 degrees F (medium-high heat) and a two-zone fire for indirect cooking. Depending on the thickness of your burger and your cooking process, it’ll take 3-5 minutes per side on your outdoor grill to cook. In some cases, like my smoked birria burger, I smoke the burger at a lower heat for a longer time. 

I just want a classic good burger. What toppings should I use? 

Easy — a slice of cheese, a slice of tomato, red onions, a pickle and your favorite condiments. Because you can’t go wrong with a classic.

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.

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Steak and Eggs with Cowboy Butter

The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

Steak and Eggs with Cowboy Butter is more than a meal—it’s an epic food experience. It’s a classic Cowboy breakfast…

The post Steak and Eggs with Cowboy Butter appeared first on Over The Fire Cooking.

The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

Steak and Eggs with Cowboy Butter is more than a meal—it’s an epic food experience. It’s a classic Cowboy breakfast kicked up a notch, as we do at Over the Fire Cooking. There’s nothing like a hearty steak and eggs breakfast to start your morning right, especially with some savory, spicy, and garlicky Cowboy Butter on top. That herbaceous butter on a juicy steak and fried eggs with some crispy potatoes is my idea of one-skillet meal perfection. 

The breakfast skillet is a masterpiece that gets leveled up by savory and garlicky butter.

Why You’ll Love Steak and Eggs with Cowboy Butter

Whether you’re firing up the grill for brunch or just craving something epic for dinner, you won’t want to miss out on this Steak and Eggs with Cowboy Butter recipe. The main star of this rodeo is my new Cowboy Butter Rub seasoning. It brings a buttery, savory punch to our tender steak bites, crispy potatoes, and perfectly cooked eggs. The dish truly gets leveled up with a rich, tangy cowboy butter sauce that you’ll want to put on everything! 

If you love a good skillet, don’t miss out on the Country Breakfast Skillet, Ron Swanson Breakfast Skillet, or my Southwestern Breakfast Skillet.

Ingredients Summary

To make this steak and eggs recipe, you’ll need to source some straightforward ingredients at the grocery store.

  • Steak – The main stars are hanger steak, Cowboy Butter Rub, a neutral oil, and then some farm-fresh eggs.
  • Roasted Potatoes – Parboiled diced potatoes, Cowboy Butter Rub, and neutral oil.
  • Cowboy Butter – You’ll mingle some unsalted butter, dijon mustard, minced garlic, parsley, sundried tomatoes, red pepper flakes, and kosher salt.

Add flavor to everything you’re cooking

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Now that you know what to grab from the store, let’s add our cowboy flair to the classic steak and eggs recipe. Let’s fire up that skillet and get ready to dig into this flavor-packed recipe. 

Ingredient tip: Neutral oil

I usually use canola oil for my neutral oil, but avocado oil is another great option. It’s got a super high smoke point, making it perfect for high-heat cooking. Avocado oil also only has a small amount of Omega-6, making it a win for health, taste, and versatility (equally good in salads or drizzled on roasted veggies!). If you’re strictly Keto or rocking a carnivore diet, avoiding plant-based oils altogether, you could also cook your steak and potatoes in beef tallow—it tastes amazing and has even less Omega-6 than avocado oil.

How to Make Cowboy Steak and Eggs with Cowboy Butter

Potato prep

Let’s get right into it! First up, let’s talk potatoes. Grab your diced potatoes and toss them into a pot of boiling water, seasoned with a bit of baking soda to get that crispy texture when they hit the skillet. You’ll want to cook them until they’re just about fork-tender but still have a little resistance – about 10-15 minutes. Once done, drain them and let them chill on a cutting board for about 5 minutes. This is key for getting a nice crust when you fry them up.

Steak and cowboy butter

While the potatoes are cooling, cube your hanger steak into bite-sized pieces and coat them in a good slathering of neutral oil and Cowboy Butter Rub. Set those aside while we mix up our Cowboy Butter. In a small bowl, combine melted unsalted butter with Dijon mustard, garlic, fresh parsley, sundried tomatoes, red pepper flakes, and a pinch of kosher salt. This buttery sauce is going to take this whole dish to a whole new level.

Steak and Eggs with Cowboy Butter feature my new Cowboy Butter Rub, an explosion of buttery, savory flavor in every sprinkle.

Skillet Time

Now, warm up your large cast-iron skillet with a tablespoon of oil over medium-high heat. Once it’s hot, toss in those seasoned steak bites and let them cook for about 1.5 minutes per side, giving them a barky crust. Check that they’re cooked to your liking with a digital meat thermometer – I go for medium-rare with an internal temperature of 120 degrees F. When done, set the steak aside and keep it warm.

Hanger Steak when done right is an incredibly tasty cut of beef, perfect for Steak and Eggs.

Next, it’s potato time. Add those parboiled potatoes into the same skillet and cook them until they’re golden and crispy—about 6-8 minutes. Don’t forget to sprinkle on more Cowboy Butter Rub for extra flavor. Once the potatoes are looking perfect, nestle the steak bites back in and make a few divots for the eggs.

Taking the first bite of this recipe, my mouth is watering already. Steak, eggs, and potatoes with savory butter is so freakin' delicious!

Crack your farm-fresh eggs right into the skillet and cook them until the whites are set but the yolks are still runny – or to your preferred doneness. Just before serving, drizzle that cowboy butter sauce all over the top of the steak, eggs, and potatoes. The result? Steak and eggs like you’ve never had before. Cheers!

What to Serve with Steak and Eggs with Cowboy Butter

Cowboys would probably enjoy a strong cup of black coffee with this hearty breakfast, brewed right over the campfire in a tin pot. They might even add a splash of whiskey to their coffee for a little extra kick—keeping it simple but bold, just how we like it at Over the Fire Cooking.

More with Cowboy Butter

Leftovers and Reheating Instructions

On the off chance you have leftovers, wrap them and then store them in an airtight container. They will keep in the fridge for up to 3-5 days. To reheat, warm them in a skillet over medium heat or pop them in the oven at 350 degrees F until everything is heated through. Be careful not to overcook the eggs during reheating!

FAQs for Cowboy Butter Steak

Can I use a different cut of steak?

Absolutely! While I love the tenderness of hanger steak for this recipe, you can easily swap in a New York strip, skirt steak, or even a ribeye steak. Just adjust the cooking time based on the thickness of the steak.

What’s the best way to store cowboy butter?

You can make the cowboy butter recipe ahead of time and store it in the fridge. Just wrap it in plastic wrap or put it in an airtight container. It’ll keep for up to a week. Let it come to room temperature before using.

What is hanger steak anyway?

Hanger steak comes from the lower belly of the cow, near the diaphragm. When cooked right, it’s tender, rich, and just the right amount of beefy. Often referred to as the “butcher’s steak” because butchers would keep it for themselves, it’s a bit of a hidden gem. Hanger steak, especially grass-fed, is perfect for grilling or cooking in a hot skillet and pairs amazingly with bold flavors, like my Cowboy Butter. Just make sure not to overcook it—medium rare is where it shines!

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.

The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.
Print

Steak and Eggs with Cowboy Butter

Steak and Eggs with Cowboy Butter is an easy brunch or breakfast recipe with juicy hanger steak bites, farm-fresh eggs, and crispy potatoes.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 736kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Hanger Steak cubed
  • 2.5 tbsp Cowboy Butter Rub
  • 3-4 Farm Fresh Eggs
  • Neutral Oil as needed

Roasted Potatoes:

Cowboy Butter:

  • 1 cup Unsalted Butter melted
  • 1.5 tbsp Cowboy Butter Rub
  • 1.5 tbsp Dijon Mustard
  • 1.5 tbsp Minced Garlic
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Sundried Tomatoes chopped
  • 2 tsp Red Chili Flakes
  • Kosher Salt to taste

Instructions

Parboiled Potatoes:

  • Preheat your stove for high heat cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
  • When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.

Steak, Eggs & Butter:

  • Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with my Cowboy Butter Rub. Set to the side.
  • In a bowl, mix together the ingredients for the cowboy butter and set to the side.
  • Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
  • Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
  • Add the potatoes to the skillet and let cook for 5-7 minutes until they have browned and are crispy on the outside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
  • Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the butter over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Notes

Ingredient Tip: Neutral Oil
For my neutral oil, I usually reach for canola oil, but lately, I’ve been all about avocado oil. It’s got a super high smoke point, making it perfect for high-heat cooking. Plus, seed oils are getting a bad rap for a reason—their high Omega-6 content may trigger inflammation. Avocado oil has only a small amount of Omega-6, making it a win for health, taste, and that all-important smoke point. If you’re on Keto or rocking a carnivore diet, avocado oil is gold for keeping things balanced at high temps. Want to level up even more? Cook your steak and potatoes in grass-fed beef tallow—it tastes amazing and has even less Omega-6.

Nutrition

Calories: 736kcal | Carbohydrates: 39g | Protein: 21g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 279mg | Sodium: 176mg | Potassium: 1079mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2423IU | Vitamin C: 27mg | Calcium: 420mg | Iron: 11mg

The post Steak and Eggs with Cowboy Butter appeared first on Over The Fire Cooking.

Cuban Sandwich 

The Grilled Cuban Sandwiches are sliced in half and ready to eat!

Hey grill masters, let’s kick off the holidays right with an epic Grilled Cuban Sandwich recipe and a chance to…

The post Cuban Sandwich  appeared first on Over The Fire Cooking.

The Grilled Cuban Sandwiches are sliced in half and ready to eat!

Hey grill masters, let’s kick off the holidays right with an epic Grilled Cuban Sandwich recipe and a chance to win big! I’m teaming up with Cowboy Charcoal to bring you this hearty sandwich and to give one lucky winner some awesome prizes! Keep scrolling for all the details about how to enter using your social media influence—big or small! You can also check out the details on my Instagram!

The Grilled Cuban Sandwiches are sliced in half and ready to eat!
Post sponsored by Cowboy Charcoal

In the meantime, let’s talk about this grilled sandwich. We’ll roast our holiday ham and layer it with leftover pulled pork, Swiss cheese, crispy pickles, and tangy mustard. Then, the whole thing gets toasted to perfection on the grill in a cast iron pan. This is the ultimate pork sandwich, and it’s gonna be one of your favorite food memories of the holiday season.

Why You’ll Love This Cuban Sandwich

While it’s not a traditional Cuban sandwich, I promise it’s a fun twist. Get ready for the ultimate toasty pork and melted cheese sandwich, which is undoubtedly so freakin’ delicious. What I really love is the versatility! Swap types of pork based on what you’ve got – a little honey ham, pork shoulder, or even a pork roast. Whatever you layer between that pressed, crispy bread with its golden sear, you can’t go wrong. It’s a perfectly satisfying sandwich for any hearty meal lover.

The Grilled Cuban Sandwich is a work of art - made with simple, fresh ingredients.

What’s so special about Cowboy Charcoal anyway?

Cowboy Charcoal is the real deal for grilling, bringing 100% natural hardwood that not only cranks up the heat but also gives your food that legit smoky flavor. Unlike those chemical-packed briquettes, this stuff burns hotter, lights up fast, and consistently brings out those wood-fired vibes in everything you cook. In other words, it’s pure, clean fuel for epic grilling—perfect, especially for making a killer grilled Cuban sandwich.

Ingredients Round-Up for the Cuban Sandwich

The ingredients for the grilled Cuban sandwich recipe couldn’t be any more straightforward. You’ll want to head on over to your local grocery store and pick up these tasty ingredients. 

  • For the Best Ham – On your Compart Duroc Ham, you’ll rub on some canola oil and your favorite BBQ rub. If you’re looking for some inspiration for the seasonings, check out my killer spices!

Add flavor to everything you’re cooking

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  • Cuban Sandwich – You’ll need some leftover pulled pork, Swiss cheese slices, dill pickle chips, yellow mustard, canola oil, and Cuban bread or buns.

How to Make the Grilled Cuban Sandwich

Prep the Ham

To kick things off, start with the Compart Duroc Ham, rubbing it down generously with your favorite BBQ rub. Check out my Big Bad BBQ Ale Seasoning or Maple Bourbon Rub if you need some ideas!

Next, fire up a rotisserie over medium heat, aiming for around 325F for indirect cooking. Once you’re set, skewer that ham and let it cook for about an hour, give or take, depending on its size (you’ll want to aim for an internal temperature of 145F). If you’re craving an extra hit of flavor, go ahead and add a bit more seasoning as it cooks.

Once it’s hit the proper internal temp (145F), then remove the ham from the rotisserie. Let it rest for 2o minutes before slicing. You can serve the ham by itself from here, but we’re going to continue on and make the Grilled Cuban Sandwich!

The Compart Duroc Ham seasoned with your favorite BBQ rub cooks on the rotisserie over the fire.

Build the Sandwich

Now, for the Cuban sandwich assembly! Grab your Cuban bread or buns. If you can’t find the real deal, Italian or French bread works great, too. Then, load it up with the essentials: a hearty layer of Swiss cheese slices, a few slices of that warm ham, a handful of pulled pork, drizzle of yellow mustard, and then lay down the dill pickles. Stack ‘em high, and get ready to press!

The Compart Duroc Ham is roasted on the grill and then sliced. It is then layered onto the bread along with Swiss cheese, pickles, and mustard.

Grill It Up

Get the grill to about 300F. Place your sandwich on the grates and then grab a cast iron skillet (or similar) and press down hard with the heavy skillet or even a foil-wrapped brick. Grill each side for a couple of minutes until the cheese melts and that bread turns golden brown and crispy.

Then pull the grilled cuban sandwiches off, slice it in half, and get ready to chow down on the best Cuban sandwich recipe made with your favorite holiday ham.

Cheers to another awesome recipe made with the help of the best Compart Duroc Ham and Cowboy Charcoal!

The sandwiches are pressed over the grill for that perfect toasty bite.

What to Serve with the Grilled Cuban Sandwich

Round out this epic sandwich with some crispy French fries, sweet potato tots, or a fresh side salad if you’re feeling a bit healthier. And for an extra hit of flavor, add a tangy mojo pork marinade for dipping. These sides bring the perfect balance to go with your pressed sandwich. 

Holding the sliced sandwiches up to the camera.

Leftovers & Reheating Instructions

To bring that Cuban sandwich back to life on the grill the next day, start by keeping the meats, cheese, and pickles separate from the bread when storing in the fridge. Wrap the meats in aluminum foil and place them in an airtight container. 

When you’re set to reheat, fire up the grill to medium heat, around 350F. Warm the ham and pulled pork inside the aluminum foil so that it’s not stone cold when you re-assemble your sandwiches. After the meat is nice and warm, layer it onto the fresh bread and follow the steps above, using the cast iron pan. 

If you’re all about sandwiches, you’ve gotta check out my round-up of the Best Sandwich Recipes.

More Pork Please

🔥 Giveaway Alert! 🔥

We’re kicking off an epic holiday giveaway with Cowboy Charcoal to bring one lucky winner everything they need to fire up their holiday cooking! Here’s everything you need to know.

Deadline: Enter on Instagram by Thursday, November 14th at 11:59 PM PST. The winner will be selected by random draw and notified via DM on November 15th before being announced by Over the Fire Cooking on Instagram and Facebook.

How to Enter: Follow @cowboycharcoal and @overthefirecooking, then tag your friends in the comments. Each tag counts as one entry—tag one new friend per comment for more chances to win.

Prize Package: The winner will receive a Compart Holiday Ham Roast, an Over the Fire Cooking Spices Gift Box, two Cowboy Charcoal Oak & Hickory Lump Bags, one Cherry Chunk Bag, one Hickory Chunk Bag, and a Firestarters Bag.

FAQs

Where can I get Compart Duroc Ham?

You can score Compart Duroc Ham at select spots across the country and straight from their online store, shipped right to your door. Around the holidays, you’ll find it at specialty meat shops, and you might even see it on Instacart for delivery in some areas. Hit up your local butcher or grab it online to bring that next-level ham to your table.

Can I use other meats?

Absolutely! This sandwich easily adapts to your preferences. Try pork tenderloin, black forest ham, or even genoa salami if you’re feeling adventurous. Mix it up based on what you have or what you’re craving.

What other breads can I use?

If you can’t find authentic Cuban bread or buns, Italian bread, French bread, or even soft white bread can work too. Look for something soft but sturdy to hold up to pressing and grilling.

What’s the history of the Cuban Sandwich?

Authentic Cubano sandwiches started in Cuba as an easy, tasty meal for workers and really took off in South Florida, especially in Miami and Tampa. The best Cuban sandwiches are loaded with the tastiest roasted pork, ham, Swiss cheese, pickles, and mustard on that classic Cuban bread. Tampa Cubans even throw in some Genoa salami for a unique twist. 

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.

The Grilled Cuban Sandwiches are sliced in half and ready to eat!
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Grilled Cuban Sandwich

Get ready for an epic Grilled Cuban Sandwich with two kinds of pork!
Course Dinner, Lunch
Cuisine American, cuban
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 5334kcal
Author Derek Wolf

Ingredients

Ham:

  • 1 Compart Duroc Ham
  • 3 tbsp BBQ Rub
  • Canola Oil as needed

Cuban Sandwich:

  • 2 cups leftover Pulled Pork
  • 8-10 Swiss Cheese Slices
  • Dill Pickle Chips as needed
  • Yellow Mustard as needed
  • Canola Oil as needed
  • Cuban Bread or Buns

Instructions

Ham:

  • Preheat a rotisserie to 325F cooking indirectly.
  • Skewer the ham onto the rotisserie and place on the grill to cook for about 1-1.5 hours or about 20 minutes per pound. Add more seasoning as needed.
  • When the ham has reached 145F internal, pull off and let rest for 20 minutes. Then slice up and keep warm.

Cuban Sandwich:

  • Add to your Swiss cheese, sliced ham, pulled pork, yellow mustard and dill pickles. Repeat until you have built all your sandwiches.
  • Preheat a grill to a medium low heat (around 300F) and grab a heavy cast iron skillet (or similar).
  • Add the sandwich to the grill and use the skillet to press down hard to sear the bread. I put a piece of foil between the sandwich and the skillet to prevent sticking.
  • Cook for 1-2 minutes per side until the cheese is melted and the bread is crispy. Pull off once done.
  • Serve and enjoy!

Notes

What’s so special about Cowboy Charcoal anyway? 
Cowboy Charcoal is the real deal for grilling, bringing 100% natural hardwood that not only cranks up the heat but also gives your food that legit smoky flavor. Unlike those chemical-packed briquettes, this stuff burns hotter, lights up fast, and consistently brings out those wood-fired vibes in everything you cook. In other words, it’s pure, clean fuel for epic grilling—perfect, especially, for making a killer grilled Cuban sandwich.

Nutrition

Calories: 5334kcal | Carbohydrates: 8g | Protein: 462g | Fat: 371g | Saturated Fat: 135g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 171g | Cholesterol: 1357mg | Sodium: 23872mg | Potassium: 6223mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 636mg | Iron: 23mg

The post Cuban Sandwich  appeared first on Over The Fire Cooking.

Best Picanha Recipes

Slicing a piece of cooked picanha off the skewer.

Buckle up because you’re about to dive into the best Picanha recipes you can grill up in your own backyard.…

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

Slicing a piece of cooked picanha off the skewer.

Buckle up because you’re about to dive into the best Picanha recipes you can grill up in your own backyard. If there’s one cut of beef that rules my fire, it’s hands-down picanha. I’m straight-up obsessed with it—this is my go-to cut for any time I’m cooking over open flames.

Slicing a piece of cooked picanha off the skewer.

This Brazilian steakhouse legend is famous for its rich flavor and melt-in-your-mouth tenderness. If you’re unfamiliar with this delicious cut of beef, you can learn more about what it is here. You can also get a quick overview on how to cook picanha in this article.

It’s a South American staple, but now it’s making a big splash in backyards all over the United States. Whether you’re a grill pro or just lighting up the charcoal for the first time, picanha is the ultimate way to wow your friends with steak that’s straight-up so freakin’ delicious!

Why You’ll Love a Picanha Steak Recipe

Picanha is all about that thick layer of fat that melts into the meat as it grills, packing in some next-level flavor. Without a doubt, it’s easily one of the tastiest cuts of beef out there. And the best part? You don’t need any fancy gear or complicated techniques to crush it. All you have to do is follow a few simple steps—like nailing the right internal temp and getting a killer crust—and before you know it, you’ll have a steak that brings straight-up Brazilian steakhouse vibes to your own backyard.

The whole picanha getting started on the offset smoker and then the cooked picanha.

Another reason to be obsessed with picanha? It’s crazy versatile. You can cook it up as a whole roast, slice it into individual steaks, or skewer it for that classic Brazilian vibe—there are endless ways to prepare this juicy cut. Whether you’re throwing it on a charcoal grill, gas grill, or even searing it in a cast iron skillet, no matter how you cook it, you’re in for one of the best-tasting steaks you’ve ever had.

Picanha in South American Cuisine

In places like Brazil, Argentina, and Uruguay, picanha is a staple of weekend cookouts. You’ll find it served in Brazilian steakhouses where the picanha cut of beef is grilled on long skewers over hot coals and sliced right at your table. In Argentina, they’ll slather it with my favorite chimichurri sauce.

It’s no surprise this top sirloin cap, also known as rump cap or coulotte steak around the world, is so prized. That thick fat cap gives you the perfect balance of crispy, charred fat and tender, juicy beef. It’s more than just a meal—it’s an experience.

Seasoning the raw picanha on the skewers with course salt.

Tips on Cooking Picanha

  • Choose the right cut – When shopping at your local butcher or grocery stores, ask for picanha by its other common names like rump cover, culotte steaks, or top sirloin cap. Make sure the cut has a thick fat cap because this is where the magic happens.
  • Bring it to room temperature – Always let your picanha meat sit out for about 15-20 minutes before grilling to ensure even cooking. No one likes a steak that’s cold in the middle.
  • Slice steaks with the grain – Picanha is traditionally sliced with the grain when portioning it into steaks before cooking. The idea it to cut it with the grain into the smaller steaks, and then cutting the smaller steaks against the grain for serving.
  • Season simply – I can’t believe I’m saying this, because y’all know I love seasoning, but with this cut all you need is coarse salt, kosher salt, and some freshly ground black pepper to enhance the natural flavors of the beef. You can also add a drizzle of olive oil if you’re feeling fancy.
  • Sharp knife is key – Grab a sharp knife to ensure clean cuts and beautiful slicing off the spit.
  • Cook over indirect heat – Start cooking over indirect heat on your charcoal grill or gas grill. Once it reaches about 110 degrees F internally, move it over the hot grill to sear the outer edges and get that golden crust.
  • Check the internal temperature – For medium-rare perfection, aim for an internal temperature of 120 degrees F using a meat thermometer or instant-read thermometer.
  • Rest before slicing – Let the steak rest for 10-15 minutes on a cutting board before slicing against the grain of the meat for a tender cut of meat.

Picanha Recipes

Ready to fire up the grill? Up next is the round-up of my best picanha recipes that show off this juicy, flavorful cut in all its glory. Let’s go!

Let's start cooking!

Rotisserie Picanha

Cook up a Brazilian rotisserie picanha, where slow roasting on a spit ensures tender meat and a perfectly crisp fat cap.
View Recipe
Adding the fresh salsa to the top of the sliced rotisserie picanha with parmesan crust.

Rotisserie Picanha with Parmesan Crust

Savor the ultimate rotisserie picanha coated in a crispy parmesan crust, bringing together bold flavors and a tender, juicy bite.
View Recipe
Skewered Picanha with Bone Marrow Chimichurri served on a cutting board.

Skewered Picanha with Bone Marrow Chimichurri

Elevate your next cookout with skewered picanha topped with luxurious bone marrow chimichurri for an unforgettable, flavor-packed meal.
View Recipe
Tasty and succulent Brazilian Style Picanha steak is served with traditional Egg Farofa.

Brazilian Style Picanha

Skewered Brazilian Style Picanha is a recipe that honors traditional picanha as best I know how. Add in some fresh homemade salsa and farofa, and you've got an epic meal!
View Recipe
Skewered Picanha with Salsa Vinaigrette

Skewered Picanha with Salsa Vinaigrette

Enjoy the perfect blend of smoky, grilled picanha paired with a fresh salsa vinaigrette for a light, vibrant dish.
View Recipe
grilled picanha topped with garlic butter held next to a fire pit

Grilled Garlic Butter Picanha

Fire up the grill for this garlic butter picanha recipe, where each tender slice is infused with rich, garlicky goodness.
View Recipe
sliced picanha ready to eat

Grilled Picanha

Master the art of grilled picanha with this simple recipe with my favorite chimichurri sauce drizzled over the top.
View Recipe

Churrasco Picanha with Jalapeño Vinaigrette

Bring the flavors of churrasco to your backyard with this grilled picanha recipe, finished with a spicy jalapeño vinaigrette for extra kick.
View Recipe
Chimichurri and Cheese Stuffed Picanha

Chimichurri and Cheese Stuffed Picanha

Try this stuffed picanha recipe, where a combination of chimichurri and cheese adds an irresistible layer of flavor to the juicy cut.
View Recipe
Smoked Picanha with Spicy Smoked Chimichurri

Smoked Picanha with Spicy Smoked Chimichurri

Get bold, smoky flavors with this smoked picanha recipe, paired with a spicy smoked chimichurri for the ultimate bite.
View Recipe
picanha is sliced

Smoked Picanha

Add incredible depth of flavor to your picanha with this easy smoked recipe, perfect for creating a juicy, melt-in-your-mouth steak.
View Recipe
The picanha steak sandwich is assembled and ready to eat!

Picanha Steak Sandwich

Indulge in a mouthwatering picanha steak sandwich that combines tender, grilled sirloin cap with fresh, zesty toppings.
View Recipe
The Steakhouse Picanha garnished and ready to be served.

Steakhouse Picanha

Steakhouse Picanha
View Recipe

What to Serve with Picanha

Gotta mention it again—chimichurri levels up any killer picanha recipe. But don’t stop there! Grilled veggies, roasted potatoes, or a simple salad are all solid sides that let the beef do its thing. Keep it simple and let that picanha steal the show.

If you want to learn more about chimichurri, check out the Best Chimichurri Recipes.

The sliced steaks being held next to the FYR Grill.

What to do with Leftovers & Reheating Instructions

Got leftovers? No worries. Wrap your picanha in plastic wrap or toss it in an airtight container in the fridge. It’ll stay good for up to three days. When you’re ready to reheat, slice it thin and sear it up in a cast iron pan. Go with a medium-high heat for 2-3 minutes per side. You’ll get that juicy tenderness back without overcooking the steak.

FAQs

What’s the best way to cook picanha if I don’t have a grill or smoker?

If you don’t have a grill or smoker, no worries. The best way to cook picanha is by using a cast iron skillet or roasting pan in your oven. Start by searing the picanha fat side down in a hot skillet. This way, the fat renders and you create a crispy crust. Once the fat is golden, flip the steak and transfer it to the oven. Then, roast at medium-high heat until it reaches your desired internal temperature.

Why is cutting against the grain so crucial?

When it’s time for the final cut, slicing your picanha against the grain is key. That’s how you make sure every bite is tender and easy to chew. Grab a sharp knife and start slicing thin, holding the steak steady on your cutting board. If you’re not sure about the grain, check how the muscle fibers run. Slice perpendicular to them for the best texture.

Do I slice the picanha fat side up or down?

Always slice the picanha fat side up after resting. Make sure to cut against the grain of the meat to keep the slices tender.

Add flavor to everything you’re cooking

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

Whisky Brined Chicken Wings

Whisky Brined Chicken Wings are an epic feast, perfect for any gathering such as Game Day or the Super Bowl.

Nothing says game day like a pile of perfectly cooked wings, and these Whisky Brined Chicken Wings are the BEST—straight-up lip-smacking, finger-licking…

The post Whisky Brined Chicken Wings appeared first on Over The Fire Cooking.

Whisky Brined Chicken Wings are an epic feast, perfect for any gathering such as Game Day or the Super Bowl.

Nothing says game day like a pile of perfectly cooked wings, and these Whisky Brined Chicken Wings are the BEST—straight-up lip-smacking, finger-licking good. We’re talking juicy, flavor-packed wings brined in whisky, smoked hot on the grill until they’re golden and crispy, then tossed in a rich BBQ sauce. 

Whisky Brined Chicken Wings are an epic feast, perfect for any gathering such as Game Day or the Super Bowl.

The real MVP of this easy chicken wing recipe? Pendleton Whisky. It takes the chicken to a whole new level of awesome. Whether it’s the Super Bowl, a backyard BBQ, or anytime you want to flex your grill skills, these wings are guaranteed to please a hungry crowd. 

Post sponsored by Pendleton Whisky

Why You’ll Love Whisky Brined Chicken Wings

First off, chicken wing recipes are all about creativity. And I couldn’t be more stoked to showcase this recipe’s secret ingredient: the smooth, classic Pendleton Whisky. The rich, smoky notes of Pendleton take these wings to a whole new level. The spirit adds the perfect balance of flavor while keeping them juicy and tender. Whether you’re firing up the grill to impress a lot of people or just yourself, these wings deliver.

The chicken wings and drums are seasoned with spices and covered in baking powder to make sure the skin gets extra crispy.

Brining chicken wings might sound like overkill, but trust me—it’s the secret to locking in moisture and adding deep flavor. The whisky in the brine adds a subtle, smoky sweetness that pairs perfectly with the savory rub and sticky maple whisky sauce.

Plus, we’re smoking these wings hot, so they come out extra crispy with perfectly rendered fat. Whether you’re cooking on a charcoal grill or firing up the gas grill, these wings are all about that balance of tender meat and crispy skin.

If you love wings, don’t miss out on my Best Buffalo Wings recipes! I’ve also curated this list of my Best Chicken Wing Recipes, so make sure to check that out too!

Ingredients Summary

To make these amazing chicken wings, you’ll need some fairly straightforward ingredients from the grocery store.

  • Chicken Wings – Grab a pack of fresh chicken wings (free range or organic is always best!), some BBQ seasoning, and a neutral, high-smoke point oil like avocado.
  • Whisky Brine – All you’ll need is some Pendleton Whisky, kosher salt, maple syrup, garlic cloves, baking powder, and then peppercorns.
  • Maple Whisky Sauce – We’ll take a favorite BBQ sauce and amp it up with Pendleton Whisky, unsalted butter, maple syrup, Dijon mustard, and soy sauce.

Now that we’ve got our shopping list checked off, throw on your apron so we can finally fire up the grill. And don’t forget to grab a cold beer—it’s grillin’ time!

Add flavor to everything you’re cooking

shop over the fire spice lines

Pro-Tip: Benefits of Brining

Not sure why brining matters? Let me break it down for you (pun totally intended). Brining locks in moisture, amps up flavor, and then absolutely guarantees your meat stays juicy—even at high temps. Whether you’re grilling chicken wings or roasting a whole turkey, a solid brine gives you that perfect mix of tender and flavorful. Want to know more? Head over to my Benefits of Brining post!

How to Make Whisky-Brined Chicken Wings

Brine the chicken

First up, let’s brine. In a large bowl, combine warm water, Pendleton Whisky, kosher salt, maple syrup, garlic cloves, baking powder, and peppercorns. Stir everything for a couple of minutes until the sugar and salt dissolve completely. That brine is going to infuse the wings with some serious flavor while keeping them juicy. Place the raw wings in the brine, cover, and then stick them in the fridge for at least 2 hours—but no more than 4 hours. Any longer and you risk over-brining, which can make the wings too salty.

Season the Chicken

Once the wings are brined, pull them out and pat them completely dry with a paper towel. Discard the brine. Now, slather those wings in a little neutral oil and generously coat them with your favorite BBQ seasoning.

Smoker Time

The best wings cook on the grill for about 2 hours until they hit an internal temperature of 175 degrees F.

We are smoking these wings hot. In other words, we are using a higher temperature than normal for smoking to crust up the skin and render the fat. Therefore, go ahead and preheat your smoker to 375 degrees F for indirect heat cooking.

If you’re using a charcoal grill, arrange the coals on the opposite side of where you’ll cook the wings. Toss on some wood chips for that smoky flavor boost! If you’re on a gas grill, turn off one burner and cook the wings over the unlit side.

Place wings on the grill grate in a single layer and let them smoke for about 1.5 to 2 hours, until they hit an internal temperature of 175 degrees F. Use a meat thermometer to check for doneness because, after all your efforts, you’ll want the chicken to be perfect. Once done, pull the wings off the grill and then cover them with aluminum foil to keep them warm.

BBQ Sauce

The cooked wings are drenched in the maple whisky barbecue sauce, making them extra addictive.

Now it’s time for the sauce. In a small saucepan over medium heat, combine your favorite BBQ sauce, Pendleton Whisky, melted butter, maple syrup, Dijon mustard, and then some soy sauce.

Bring everything to a simmer and then let the sauce thicken for about 5-10 minutes, stirring occasionally. The whisky adds a rich, smoky flavor, while the maple syrup brings that perfect amount of sweetness.

Toss the wings in the sauce, making sure they’re all coated, and you’re ready to serve and enjoy. Cheers!

The wings are tossed in the hot BBQ sauce that has maple syrup and whisky in it.

What to Serve with Whisky Brined Chicken Wings

These wings are perfect for your next backyard party or poker night spread. Serve them up with some classic sides like ranch dressing, blue cheese dressing, or even a tangy apple cider vinegar slaw. And, of course, don’t forget an ice-cold beer to wash it all down!

The Whisky Brined Chicken drumstick is my favorite bite - smothered in the best BBQ sauce flavors ever.

Leftovers and Reheating Instructions

If you somehow end up with leftovers (doubtful), store the wings in an airtight container in the fridge for up to 3-5 days. To reheat, place them in the air fryer at 375 degrees F for about 5-10 minutes to crisp them back up. You can also pop them in the oven on a baking sheet at 350 degrees F until warmed through.

More with Pendleton Whisky

3 FAQs for Whisky Brined Chicken Wings

What happens if I don’t brine the chicken wings?

If you skip the brine, your chicken wings may not be as juicy or flavorful. Brining helps lock in moisture and infuses the meat with seasoning, so without it, you might end up with drier wings that lack that extra depth of flavor. While they’ll still cook fine, brining takes them to the next level by ensuring tender, flavorful, and juicy wings every time!

What’s the ultimate secret to getting crispy wings?

The key to crispy wings is drying them thoroughly after brining and cooking at a higher temperature. The baking powder in the brine also helps by breaking down the protein in the skin, leading to that golden brown perfection.

Can I make these wings in the oven or air fryer?

Absolutely! If you don’t have a smoker or grill, you can bake them at 375F in the oven or toss them in the air fryer. Either way, they’ll still come out crispy and delicious. Just make sure to follow the same prep time and cook to the correct internal temperature.

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.

Whisky Brined Chicken Wings are an epic feast, perfect for any gathering such as Game Day or the Super Bowl.
Print

Whisky Brined BBQ Wings

The Best Brined BBQ Wings I know of are my whisky brined chicken wings. The Pendleton whisky adds great flavor but also helps retain moisture.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 12 hours
Brining Time 4 hours
Total Time 16 hours 30 minutes
Servings 4 people
Calories 949kcal
Author Derek Wolf

Ingredients

Chicken Wings:

Brine:

  • 1 Gallon Water
  • 12 oz Pendleton Whisky
  • 1/4 cup Kosher Salt
  • 1/8 cup Maple Syrup
  • 3 Garlic Cloves
  • 2 tbsp Baking Powder
  • 1 tbsp Peppercorns

Maple Whisky Sauce:

Instructions

Brine:

  • Add to a food safe bowl or bag your warm water and the rest of the brining ingredients. Stir for a couple of minutes until the sugar and salt has dissolved. Add your raw chicken wings to the brine, seal the container and place in the fridge.
  • Let brine for at least 2 hours but ideally 4 hours.

Wings:

  • Pull out the wings from the brine and completely pat dry. Discard the used brine. Slather with oil and generously season with your favorite BBQ Rub (I used my Maple Bourbon seasoning).
  • Preheat the smoker for 375F cooking indirectly. Add wood chips or wood chunks for added smoke flavor.
  • Add the chicken wings to cook for about 1.5-2 hours until 175F internal. Pull off once done.
  • Add a skillet to the fire along with all of the ingredients for the Maple Whisky Sauce and bring to a simmer. Add your wings to a bowl and toss in the sauce.
  • Serve the wings up and enjoy!

Notes

Benefits of Brining
Not sure why brining matters? Let me break it down for you (pun totally intended). Brining locks in moisture, amps up flavor, and then absolutely guarantees your meat stays juicy—even at high temps. Whether you’re grilling chicken wings or roasting a whole turkey, a solid brine gives you that perfect mix of tender and flavorful. Want to know more? Head over to my Benefits of Brining post!

Nutrition

Calories: 949kcal | Carbohydrates: 86g | Protein: 30g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 8259mg | Potassium: 906mg | Fiber: 9g | Sugar: 38g | Vitamin A: 2088IU | Vitamin C: 9mg | Calcium: 705mg | Iron: 23mg

The post Whisky Brined Chicken Wings appeared first on Over The Fire Cooking.

Best Dip Recipes

Mixing together the choriqueso and showing the cheese dripping off a spoon.

Game day is all about great food, and there’s nothing better than crowd-pleasing dip recipes to get everyone excited. Wondering…

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

Mixing together the choriqueso and showing the cheese dripping off a spoon.

Game day is all about great food, and there’s nothing better than crowd-pleasing dip recipes to get everyone excited. Wondering what my go-to dips are? Keep scrolling to find out. Whether you’re hosting a game day party or just hanging with friends, these dips are guaranteed to be a hit. No matter the occasion, these recipes won’t let you down!

Mixing together the choriqueso and showing the cheese dripping off a spoon.

With cheesy classics and spicy, meaty favorites, my dip recipes are as memorable as the event itself. They’re quick, easy, and made with simple ingredients. Let’s jump into creating a spread that will keep everyone satisfied and coming back for more!

Why You’ll Love These Simple Dip Recipes

Let’s be honest—dips are the true MVPs of any snack table. They’re easy to whip up, packed with flavor, and pair perfectly with everything from chips to wings. Whether you’re into a classic sour cream dip, spicy buffalo chicken dip, or even a dessert dip, sometimes the dip steals the show more than the main dish!

My fire dip recipes won’t disappoint. They might just take your dipping game to the next level. The possibilities are endless when you start with savory ingredients like cream cheese, cheddar cheese, and smoky meats. Trust me, you’re about to turn your dipping obsession into a full-on addiction!

The Nashville Hot Smoked Cream Cheese plated and served with chips.

The Short History of Super Bowl Dip Recipes

Easy dips have become the MVP of Super Bowl parties. They’re rooted in the rise of shareable snacks that took off with televised sports. The first Super Bowl in 1967 wasn’t just about football. It was an opportunity to bring people together in front of the TV. This is what gave rise to the simple, crowd-pleasing snacks that didn’t take attention away from the game.

The American dip journey began with classics like spinach-artichoke dip, French onion dip, bean dip, and crudités with ranch dressing. Over the years, dips like buffalo chicken dip, pimento cheese dip, and even seven-layer dip took center stage. And now? Thanks to the internet blowing up with recipes, there’s no limit to the creative dip combos we can whip up today.

Tips for Serving Dips

  • Variety is Key – Serve with a variety of dippers like your favorite tortilla chips, pita chips, veggies, and sliced French bread to make sure there’s something for everyone.
  • Prep Dips Ahead of Time – Many dips, like onion dip or sour cream dip, can be made the night before to save you time on game day.
  • Invest in a Slow Cooker – A slow cooker is the perfect way to keep cheesy dips warm, gooey, and so addictive throughout the whole game or party.
  • Offer Mild and Spicy Dips – Not everyone at the party will share your love of heat, so make sure to provide a variety of dips that suit everyone’s tastes. And by the way, if you’re looking for the best hot sauce, check out mine on FYR.com! Because while some don’t want the heat, some others love it!

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.

Best Dip Recipes

From cheesy classics to spicy favorites, this roundup has some seriously delicious dip recipes for everyone. Whether you’re craving something smoky or creamy, there’s a perfect dip in here for every palate. So, let’s dive right in and check out my top picks that will definitely keep your friends and family happy throughout the event!

A close up shot of a jalapeno popper dip bite!

Cheese Dips

If you think you’ve tried every cheesy dip, then think again—these new recipes may just surprise you! With smoky flavors and unexpected twists, they’re here to elevate your dip game. Get ready to discover some bold, cheesy favorites that are guaranteed to become instant crowd-pleasers!

Smoked Steak Queso Dip cooked Over the Fire.

Smoked Steak Queso Dip

Smoked steak and melted cheese come together for a rich, smoky queso that's perfect for dipping.
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A chip that's been dipped in the smoked brisket queso.

Smoked Brisket Queso

This classic queso dip is loaded with brisket and topped with fresh pico de gallo for layers of flavor.
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Smoked Chorizo Queso finished and sitting on the smoker.

Smoked Chorizo Queso

Chorizo adds a spicy kick to this creamy queso dip, making it one of the top contenders for your favorite dips.
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Smoked Nashville Hot Chicken Queso ready to smash.

Smoked Nashville Hot Chicken Queso

Nashville hot chicken meets creamy queso in this dip that’s perfect for those who like a little heat.
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Skillet Choriqueso

Skillet Choriqueso

Spicy sausage and melted cheese combine in this rich, indulgent choriqueso that’s perfect for game day.
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Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Smoked Beer Cheese

Smoked beer cheese takes queso to the next level with Samuel Adams, steak and shrimp, making this recipe a freakin' delicious game day treat.
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Other Fun Dips

These fun dips bring bold flavors and unique twists to your dip lineup. From spicy buffalo chicken to smoky Nashville hot cream cheese, they represent comfort food at its best.

Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust.

Easy Buffalo Chicken Dip with Stuffed Crust

This buffalo chicken dip is creamy, spicy, and topped with stuffed crust—guaranteed to be a new favorite for Super Bowl Sunday.
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The smoked cream cheese assembled on the smoker.

Nashville Hot Smoked Cream Cheese

Smoked cream cheese gets a spicy Nashville hot twist in this dip that packs serious flavor.
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Jalapeño popper dip

Jalapeño Popper Dip 

Everything you love about jalapeno poppers in a cheesy, creamy dip that's perfect for dipping chips or bread.
View Recipe

If you’re looking for more fun “shareable” recipes to complement your dips, check out these recipes: Best Buffalo Wings, Best Nacho Recipes, Loaded Fries Recipes, or some of my favorite quesadilla recipes below.

Best Quesadilla Recipes

Easy Dip Recipe Leftovers & Reheating

To store leftover dips, first transfer them to an airtight container and make sure to refrigerate them within two hours of serving to maintain freshness. Additionally, most dips, especially those based on cream cheese or sour cream, can last up to 3-4 days in the fridge. However, for dips with fresh ingredients like herbs or vegetables, it’s a good idea to consume them sooner to keep their flavor and texture at their best.

Easy buffalo chicken dip with a stuffed crust for tailgating recipes

When it comes time to reheat hot dips, such as queso or buffalo chicken dip, using a microwave or oven will work well. Start by microwaving in short intervals, stirring in between to ensure even heating. Alternatively, you can reheat them in an oven-safe dish at 300 degrees F until thoroughly warmed. If the dip has thickened during storage, adding a splash of milk or broth can help loosen the consistency and restore its creamy texture.

Enjoy the sharing! 

These dip recipes are guaranteed to make your party a hit, whether you’re hosting a Super Bowl party or just chilling with a few friends. So skip the boring bag of chips and make the most bold and daring dips possible!

Add flavor to everything you’re cooking

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

Steak and Bacon Skewers

Steak and Bacon Skewers are a creative way to enjoy a steak dinner with some tasty French Fries.

Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack…

The post Steak and Bacon Skewers appeared first on Over The Fire Cooking.

Steak and Bacon Skewers are a creative way to enjoy a steak dinner with some tasty French Fries.

Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack layers of unforgettable flavor. Steak cubes layered with bacon and sausage are always a good choice, especially if you love juicy steak bites. Combined with crispy French fries and zesty chimichurri, expect a flavor bomb in every bite!

Steak and Bacon Skewers are a creative way to enjoy a steak dinner with some tasty French Fries.

Traditionally, the Turkish version of this recipe uses beef fat, but since it’s hard to come by, we’re swapping in bacon for a twist that is so freakin’ delicious. If your taste buds can’t stand the suspense any longer, let’s dive into this mouthwatering recipe! 

Why You’ll Love Steak and Bacon Skewers

If you’re a diehard meat lover or you’re rocking the carnivore diet, these steak and bacon skewers are a dream. They combine layers of steak, bacon, and sausage before being grilled to perfection on metal skewers. The fat renders beautifully on the grill, giving you juicy bites of sausage, bacon, and a delectable piece of steak. Paired with fries and that zesty chimichurri, it’s the ultimate backyard feast.

At last, the meaty bite is ready to devour–complete with a zesty chimichurri sauce and some French Fries waiting in the wings.

If you love a good kebab, don’t miss Spiced Lamb Kebabs with Mint Chimichurri, Chicken Kebabs Recipe, or Zesty Lamb Kebabs with Mint Yogurt Sauce. For more skewer inspiration, check out The Best Skewers Recipes.

Steak and Bacon Skewer Ingredients 

  • Steak and Bacon Skewers – You’ll need top sirloin, bacon slices, ground sausage, parsley, garlic, and my new Cowboy Butter Rub (for the best flavor!). If you don’t have my rub yet, you can always use some Montreal Steak Seasoning in a pinch. 

Add flavor to everything you’re cooking

shop over the fire spice lines

  • Fries – To round out this epic meal, you’ll want some fries! I used a bag of frozen fries, frying oil (like Avocado Oil), and some fresh chimichurri for serving.

Best Chimichurri Sauce Recipe

To whip up a simple (yet killer) chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!

For different varieties of chimichurri, check out my Best Chimichurri Recipes!

These Steak and Bacon Skewers are the perfect dish for any cookout. Whether you’re grilling for a crowd or just for yourself, the combination of steak, bacon, and sausage is unbeatable. So, let’s get to it! 

How to Make Steak and Bacon Skewers

Prep the Meat

Start by slicing your top sirloin thin and pounding it to about 1/8” thick. Lay down a base layer of steak, then sprinkle parsley and garlic over it. Add a layer of bacon, followed by ground sausage, more bacon, parsley, garlic, and finally another layer of steak. Wrap it tightly in plastic wrap and foil, then freeze for at least an hour (or up to four hours for best results). This will help our layers stick together better once we get to the part where we have to cut and skewer them.

The steak is pounded out thin and then layered with bacon and the best sausage for a carnivore diet dream.

Skewer and Grill

Once frozen, slice the meat into 2×2” cubes. Skewer them onto metal or soaked bamboo skewers, and season the outside with Cowboy Butter Rub.

After the meat, sausage, and bacon is fully layered and frozen, it's cut into 2 inch squares ready for skewering and seasoning.

Preheat your grill to medium heat (325 degrees F) and cook the steak and bacon skewers slowly, turning every 8-10 minutes until the internal temperature reaches 165 degrees F. Let the skewers rest once they’re done.

The steak and bacon skewers are fully assembled on the metal skewers and sizzling over a medium-high heat grill.

Fry the Fries

While your skewers are resting, fry up some frozen fries in oil heated to around 350 degrees F for crispy results, or bake them in the oven for a healthier option. Once done, toss the fries with chimichurri for a zesty twist.

What to Serve with Steak and Bacon Skewers

Serve these steak and bacon skewers with crispy fries and chimichurri on the side. Grilled veggies like bell peppers, a red onion salad, or other healthy recipes like green salad drizzled with balsamic vinegar make great additions.

If you love steak wrapped in bacon, you will love this recipe from Over the Fire Cooking, which also features ground pork sausage.

Leftovers & Reheating

Wrap and store any leftovers in an airtight container for 3-5 days. To reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.

More Skewer Recipes

For a list of all my favorites, make sure to check out my Best Skewers Recipes!

FAQs for Steak and Bacon Skewers

Can I use wooden skewers for these beef cubes?

Yes, you can absolutely use wooden skewers for these beef cubes. Just be sure to soak the wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the grill while your skewers cook. If you’re cooking over direct heat for a longer period, keep an eye on them to ensure even cooking and prevent the skewers from charring too much.

Can I use olive oil to fry the French Fries? 

It’s not ideal to use olive oil for frying French fries because it has a lower smoke point, meaning it can burn and degrade at higher temperatures. Instead, opt for a high-smoking point oil like avocado oil, which can handle the heat required for frying and ensure crispy fries do not burn.

What does medium-high heat actually mean?

Medium-high heat refers to a temperature range of around 375 degrees F to 425 degrees F. When cooking the steak and bacon skewers, go with an even lower temperature to ensure even cooking and to prevent burning.

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.

Steak and Bacon Skewers are a creative way to enjoy a steak dinner with some tasty French Fries.
Print

Steak and Bacon Skewers

My Steak and Bacon Skewers recipe layers tender slices of steak, smoky bacon, and savory sausage into a mouthwatering dish. Grilled to perfection with Cowboy Butter Rub and served with crispy fries and chimichurri, these skewers are loaded with bold, meaty flavors you want to miss!
Course Dinner, Lunch, Main Course
Cuisine American, Turkish
Prep Time 1 hour
Cook Time 30 minutes
Freezer 1 hour
Total Time 2 hours 30 minutes
Servings 4 people
Calories 3272kcal
Author Derek Wolf

Ingredients

Skewers:

  • 4 lbs Top Sirloin sliced thinly
  • 3 lbs Bacon sliced
  • 3 lbs Ground Sausage
  • 2 cups Chopped Parsley
  • 1.5 cups Minced Garlic
  • 1 cup Cowboy Butter Rub

Fries:

  • Frozen Fries
  • Frying Oil
  • Chimichurri

Instructions

  • Slice your sirloin thin then pound the meat until about ⅛” thick.
  • Add a base layer of steak about 2.5 feet long and 1 foot wide. Add some parsley and garlic then a layer of bacon over that. Then add a thin layer of sausage followed by bacon, parsley, garlic and steak again. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
  • Preheat your fire to medium heat (about 325F).
  • Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
  • Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon plus sausage. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.
  • Fry up some french fries while the beef is resting, then serve with the fries and chimichurri on the side. Enjoy!

Notes

Best Chimichurri Sauce Recipe
To whip up a simple yet killer chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!

Nutrition

Calories: 3272kcal | Carbohydrates: 64g | Protein: 205g | Fat: 244g | Saturated Fat: 82g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 106g | Trans Fat: 1g | Cholesterol: 737mg | Sodium: 4710mg | Potassium: 4253mg | Fiber: 27g | Sugar: 3g | Vitamin A: 3919IU | Vitamin C: 60mg | Calcium: 1226mg | Iron: 37mg

The post Steak and Bacon Skewers appeared first on Over The Fire Cooking.