all things food
The first time I heard of a Tex-Italian tortellini dish, it was referenced on a restaurant menu that has a reputation for this type of fusion. It’s in Lubbock, and…
Source
Get the morning started with this chorizo and eggs dish. Soft and fluffy eggs are cooked with sausage and then wrapped in a warm tortilla. Top with some salsa, avocado, and sour cream.
Today, we’re diving into a showstopper that will make your next summer BBQ an epic feast – my Mixed Meat…
The post Meat Skewers Recipe appeared first on Over The Fire Cooking.
Today, we’re diving into a showstopper that will make your next summer BBQ an epic feast – my Mixed Meat Skewers Recipe. This main dish brings together juicy steak, pork chops, and spicy chorizo sausage all on one freakin’ delicious plate. Our tasty meats are cooked to absolute perfection with a nice char, thanks to the Santa Maria feature of my recently launched FYR Grill.
Keep in mind that this easy recipe isn’t just about outdoor grilling. It’s also about mastering cook times while using multiple meats over high heat. If you’re up for the challenge, let’s get at it!
If you love beef skewers or shish kabobs, you’re gonna flip for these triple meat skewers. The variety makes these skewers the ultimate way to feed the whole fam for those easy weeknight dinners. Thanks to the Santa Maria feature of my FYR Grill, the results are gonna be straight-up amazing. Plus, these skewers cook up fast, leaving you plenty of time to chill or tackle other things.
And the flavor? Unreal. With a killer basting sauce and a bit of fire, this might just become your new favorite recipe.
Let’s break down what you need to make these mouthwatering skewers.
Add flavor to everything you’re cooking
shop over the fire spice lines
With these high-quality ingredients, you’ll be undoubtedly serving up the best way to delight the meat lovers at your table.
So now that you know what you need to get from the grocery store, let’s get to the how. If you’re in a rush, skip to the recipe card, or stick around while I walk you through the key steps to perfection.
Get stoked for life
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.
It’s not my first time making skewered meats and it won’t be my last. If you’re up for more, check out Skewered Picanha with Bone Marrow Chimichurri or Simple Skewered Flap Steak. Another fave of mine is the Cheesy Skewered Skirt Steak with Salsa Verde.
The Santa Maria attachment on the new FYR Grill is what allows you to raise and lower the cooking surface over the heat source, while controlling the cooking temperature. This versatility is particularly useful when cooking various types of meat, as it allows for the delicate precision needed.
Let your fresh meats reach room temperature before cooking to ensure they cook evenly and retain their juiciness. This little step can make a big difference in achieving that perfect, mouthwatering char.
First, let’s make the rosemary-infused basting sauce. Add your beef tallow to a small skillet over medium-low heat. Toss in the rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and a squeeze of lemon. Let it simmer for about 5-7 minutes. This will infuse the tallow with all those delicious flavors.
Next, for our Meat Skewers Recipe, let’s cube the ribeyes into manageable beef chunks. Slather them in canola oil and then season them generously with the Gaucho Steakhouse Rub. Thread the pieces onto the sturdy FYR metal skewers, making sure they’re evenly spaced.
For the pork chops, cube them, coat them with canola oil, and then season with the Garlic Herb Rub. Skewer them up just like the ribeyes.
Lastly, cube the chorizo sausage and then thread them onto skewers as well.
Preheat your FYR Grill to medium heat using the Santa Maria attachment without the grill grates. Place the skewers on the grill and start cooking. Slowly rotate them, while basting regularly with the tallow mixture to build up an epic crust. For your basting brush, use a bundle of herbs.
Keep an eye on the temperatures: 120 degrees F for the internal temperature of the steak, 145 degrees F for the pork, and 165 degrees F for the chorizo. Once the meats hit their respective temperatures, remove the skewers from the grill and let them rest for a few minutes. Finally, garnish your trio of tasty meats with chopped parsley and a sprinkle of black pepper before serving. Cheers!
These meat skewers go with just about anything your heart desires. Serve them up with your favorite vegetables or on a bed of aromatic rice.
Or, serve them with a fresh cucumber salad or a simple green salad made with cherry tomatoes, red onion, and feta. Grilled bell peppers complement the meat perfectly, and I love adding a splash of soy sauce or Worcestershire sauce while they’re grilling for added depth.
If you have any leftovers, store them in an airtight container or ziploc bag in the fridge. To reheat, you can, of course, reheat them on the girll with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
Absolutely, you can mix it up with different types of meat in this recipe. If you’re feeling fancy, go for the best beef cuts like filet mignon, New York Strip, or Wagyu steak. Just remember, different meats have different cooking times and temperatures. For example, chicken needs to hit an internal temperature of 165 degrees F, which is different from what beef and pork require. Adjust your cooking times to make sure everything is cooked safely and perfectly.
Both digital and old-school analog thermometers have their pros and cons. A digital thermometer provides quick and accurate readings, making it easy to ensure your meat reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. On the other hand, old-school analog thermometers are durable and don’t require batteries, but they can be slower and sometimes less accurate. I highly recommend going with the digital thermometer for its speed and precision.
One of the best things about the new FYR Grill is its versatility including the standout feature is the adjustable Santa Maria attachment. This bad boy lets you easily raise and lower the cooking surface over the heat, making it perfect for managing high heat while getting that perfect sear on any meat. Plus, the FYR Grill is built tough and designed for top-notch functionality, making it a must-have for your outdoor cooking setup. With the FYR Grill, you’ve got the control and performance to get the best results every time.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The post Meat Skewers Recipe appeared first on Over The Fire Cooking.
A few years ago, a Brooklyn friend announced she was going to smoke a pork shoulder for pulled pork. She’d provide the meat and the rest of us could bring…
Source
These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!
The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.
We’re in love with stuffed bell peppers here at the Budget Bytes kitchen, so I decided to make a new variation just so I could have an excuse to eat stuffed bell peppers again. These Chorizo Stuffed Bell Peppers are full of super flavorful Mexican chorizo, hearty rice, and a rich sauce, then topped with melty mozzarella cheese. They’re SO filling, perfectly portioned for meal prep or freezer cooking, and quite flexible if you want to change up the ingredients to make them even more budget-friendly! Put this one one your to-cook list because I know you’re going to love them!
These stuffed bell peppers are packed with flavorful herbs and spices and a rich tomato-y sauce so that every bite is deee-licious. Here are the ingredients for chorizo stuffed bell peppers:
This recipe is pretty flexible, so if you want to change it up or make it more budget-friendly, here are some other ingredients you can add:
It’s really important to use the correct type of chorizo for this recipe. You’ll need Mexican chorizo, which is a fresh (uncooked & uncured) sausage. You’ll find Mexican chorizo in the fresh meat department, usually near bratwurst and other fresh sausages. Spanish chorizo is a cured, sliceable sausage that you’ll usually find near cheese, pepperoni, or other charcuterie-type foods.
These southwest-inspired peppers are really filling on their own, but if you want to serve something on the side they pair really well with Cumin Lime Roasted Sweet Potatoes, Cowboy Caviar, Sweet Potato Cornbread, or Warm Corn and Avocado Salad.
I love making stuffed bell peppers for meal prep, so this is how I store and reheat them. The cooked bell peppers can be stored in the refrigerator for 4-5 days. I like to reheat them quickly in the microwave (about 2 minutes each).
Or, once chilled in the refrigerator, you can transfer them to the freezer. I suggest packaging them individually in a freezer-safe, air-tight container, so you can reheat one at a time as needed. Frozen stuffed bell peppers can be thawed in the refrigerator overnight and then reheated the next day in the microwave, or thawed straight from the freezer in the microwave using the defrost function, then heated through on full power.
See how we calculate recipe costs here.
Begin by preheating the oven to 350ºF. Cut three bell peppers in half to create a top and bottom piece for each pepper. Scoop out the seeds and ribs. You can either cut out the stem from the top half of the peppers, or eat around them later. Place the halved peppers in a baking dish and par-bake them for 15 minutes in the fully preheated 350ºF oven.
Meanwhile, cook 1 lb. of Mexican chorizo in a large deep skillet over medium heat until browned. The chorizo has plenty of fat, so you likely won’t need to add any additional to the skillet. Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to the skillet with the chorizo, and continue to cook until the onions are softened.
Add one 4oz. can of diced green chiles, 2 Tbsp tomato paste, 2 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp salt to the meat and onions. Stir to combine.
Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir well to combine, then place a lid on top, and turn the heat up to medium-high. When the broth reaches a full boil, turn the heat down to low and allow it to continue to simmer over low (without removing the lid or stirring) for 20 minutes. After 20 minutes, turn the heat off and let it rest for 5 more minutes.
After simmering for 20 minutes the broth should be absorbed and the rice should be tender. Gently stir the rice and chorizo mixture with a spoon.
Divide the rice and chorizo mixture between the six par-baked bell pepper halves, then top with shredded mozzarella cheese (about 1 cup). Cover the dish and bake in the 350ºF oven for 20 minutes.
Top the chorizo stuffed bell peppers with sliced green onions and serve!
Enjoy the cheesy chorizo-y goodness!!
The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.
