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Best Brisket Recipes 

beef brisket is served with pickles and bbq sauce

Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show…

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

beef brisket is served with pickles and bbq sauce

Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show you how it’s done. There’s nothing better than a perfect brisket slice that melts in your mouth and bursts with smoky, sweet and savory flavors. On the flip side, there’s nothing worse than your first brisket coming out tough and under-seasoned. So, let’s make sure that doesn’t happen!

Juices melting down a freshly sliced brisket for The Best Brisket Recipes cover photo.

To avoid brisket disasters, let me guide you to the best ways to make all your hard work pay off with my tried-and-tested recipes. Whether you’re a seasoned pitmaster, a BBQ newbie or just interested in living vicariously through a flavor-packed journey, this roundup has something for everyone. So, grab your pitmaster apron, and let’s get cooking!

Table of Contents

Why You’ll Love my Brisket recipes

First off, why do I love brisket so much? Well, it’s simple. Brisket is the ultimate BBQ cut. With the right techniques, this naturally tough cut of meat transforms into a symphony of tenderness and bold smokiness. Imagine biting into a piece of juicy brisket perfectly cooked with a beautiful smoke ring and a mouthwatering bark. Trust me, it’s a game-changer. So, if you’re all about those big bold flavors, you’re gonna love these recipes. 

Holding up a sliced brisket so you can see the juices and texture.

regional differences in brisket making

Brisket game changes big time, depending on where you are. In Texas, it’s all about that low and slow smoke with just salt and black pepper, letting the meat’s natural flavor and smoky goodness shine. Kansas City, though, loves it sweet and spicy, with a thick rub that includes brown sugar and finishes off with a rich, tangy barbecue sauce. Head over to the Carolinas, and you’ll find brisket served with a vinegar-based mustard sauce for a tangy kick that contrasts perfectly with the smoky meat. Different regions, different vibes, all so freakin’ delicious.

Tips for The Best Brisket Recipe

Now, let’s get down to the nitty-gritty. Here are some top tips for making the best brisket ever:

  • Choose the Right Cut: Go for a whole packer brisket which includes both the flat cut and the point cut. This gives you a perfect balance of lean and fatty meat.
  • Trim the Fat Side: Trim off excess fat. There’s no need for a thick fat cap because not all of that fat will render. I like to leave about a quarter of an inch of fat on the fat cap because I’ve found it’s enough fat that it’ll render while cooking, but it’s also not too much so that it doesn’t overwhelm you when slicing and eating the brisket later.
  • Brisket Rub: A flavor-packed spice rub can make all the difference for your brisket results. However, sometimes simplicity is the vibe. In that case, all you need is some black pepper, brown sugar, chili powder, garlic powder and onion powder for your dry rub.

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Brisket Recipe Tips Continued…

  • Internal Temperature: Aim for an internal temperature of 195-205 degrees Fahrenheit, and remember to invest in a meat thermometer to get this very important detail right. 
  • Resting Time: Let your brisket rest, wrapped in butcher paper or aluminum foil, for about 2 hours or before it hits the cutting board. It may seem like a long wait, but this step helps lock in the juices.
  • Pencil-thin Slices: As a general rule of thumb, make your meat slices the width of a #2 pencil.
  • Against the Grain: Finally, to get the most enjoyment out of every bite, brisket should always be cut against the grain.

Ultimately, the best tip I can give is to be patient when it comes to slow cooking the best brisket. Remember, good brisket takes time but the reward is always worth the extra effort. 

Best Brisket Recipes

Get ready to explore mouthwatering recipes and expert tips that will take your brisket game to the next level. Let’s fire up those smokers and dive in!

The sliced shot of a smoked brisket.

Smoked Brisket

This recipe delivers perfectly rendered savory slices of beef perfection.
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Overnight Smoked Brisket

Yet another classic recipe that turns a full-packer brisket into an insanely juicy masterpiece.
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A close up shot of the sliced Texas Smoked Brisket.

Texas Smoked Brisket Recipe

This is a simple and straightforward brisket recipe that honors the best of Texas BBQ.
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Mesquite Peppercorn Lager Smoked Brisket

Mesquite Peppercorn Lager Smoked Brisket

This recipe is all about the mesquite lager rub infusing the meat with a unique and insanely good flavor.
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The Foil Boat Brisket is tender and juicy with a crisp bark.

Foil Boat Brisket

The Foil Boat Brisket method ensures super tender meat that melts in your mouth.
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Easy Smoked Brisket

Easy Smoked Brisket

This easy recipe is perfect for your first time smoking brisket, walking you through all the steps to perfect meat!
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hot-and-fast-smoked-brisket

Hot & Fast Smoked Brisket

This recipe features Wagyu Brisket and a faster cooking time, which yields surprisingly awesome results.
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Leftover Brisket Recipes

Brisket is a big cut of meat, so what are you going to do with all that leftover brisket? Well… Lucky for you, I have some ideas!

a pile of brisket burnt ends on a plate held next to a smoker

Brisket Burnt Ends

Brisket Burnt Ends is the ideal recipe for the point of your Texas Smoked Brisket.
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BBQ Burnt Ends in a foil container.

BBQ Brisket Burnt Ends

If you think it can't get any better than smoked brisket, hold my beer. These succulent BBQ Burnt Ends sauced up with honey, chipotles, and my favorite Cherry Chipotle Ale Rub for some sweet heat.
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BBQ brisket melt

BBQ Brisket Melt

BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.
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A close up shot of a chopped brisket sandwich.

Chopped Brisket Sandwich

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Leftover Brisket Breakfast Skillet Recipe

Leftover Brisket Breakfast Skillet

Start your morning off with a hearty breakfast skillet using leftover brisket. The best way to reuse some delicious beef again for even more flavor!
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Texas Twinkies

If you are a bacon lover like myself, then you'll love these Texas Twinkies. This appetizer is the ultimate sweet, savory, and salty combo!
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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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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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What to Serve with Brisket

A good brisket recipe deserves a serving platter full of delicious accompaniments, starting with your favorite BBQ sauce. Classic sides like potato salad, coleslaw and baked beans are always a hit. And don’t forget the cornbread (or white bread slices, depending on where in the South you’re from). 

If you haven’t tried it yet, check out my HNY FYR BBQ Sauce. It’s a small-batch, artisanal barbecue sauce that’s a sweet and spicy blend of clover honey, garlic and a kick of cayenne pepper. Perfect for brisket!

Brisket is served with pickles and bbq sauce.

Leftovers & reheating

Got leftovers? No problem. Store the leftover brisket in an airtight container in the fridge for 3-5 days. For the best results, slice only what you need keeping the rest whole to preserve moisture.

The best way to reheat brisket on the grill for perfect results is to wrap the brisket in aluminum foil to retain moisture, then place it on the grill over indirect heat. Set your grill to a low temperature, around 225-250 degrees Fahrenheit. Reheat the brisket slowly to prevent it from drying out, aiming for an internal temperature of 145-155 degrees Fahrenheit. To enhance the flavor, you can, of course, add a little beef broth, beer, or juice inside the foil before sealing it. This method ensures your brisket stays juicy and tender while regaining some of that delicious smoky flavor.

Also, don’t forget to try some of those other brisket recipes the next day when you’re wondering what to do with all your tasty leftover brisket! They’re pretty fantastic!

Let’s not forget the insanely delicious burnt ends. Here’s a roundup featuring all my Best Burnt Ends Recipes. Some of them are made with brisket, but I’ve also written Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Maple Bourbon Pork Belly Burnt Ends recipes. All delicious and cooked in less time!

FAQs for Brisket Recipes

Where can I buy the best whole brisket online?

For the best whole packer brisket online, check out Snake River Farms or Crowd Cow for their insanely decadent American Wagyu Brisket. Another awesome option is Porter Road, where you can snag some pasture-raised brisket with killer marbling and flavor. These online butchers are all about quality and sustainability, making sure you get premium brisket delivered right to your door.

What are some different methods for cooking brisket? 

There are so many cool ways to cook brisket, each bringing its own flavor vibes and textures. Smoking is the OG method—cooking low and slow over wood or charcoal to get that deep smoky flavor, beautiful bark, and perfect smoke ring. If you don’t have a smoker, no worries! Oven roasting is your friend. Just cook the brisket at a low temp in the oven, maybe in a Dutch oven with tomato paste and apple cider vinegar for a super rich cooking liquid.

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Garlic Butter Shrimp

Garlic butter shrimp with crusty bread

Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me…

The post Garlic Butter Shrimp appeared first on Over The Fire Cooking.

Garlic butter shrimp with crusty bread

Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me with your hands in the air, these garlic butter shrimp will rise to the top of your easy shrimp recipes list.

Our tangy twist is inspired by freakin’ delicious Hawaiian-style garlic butter shrimp, and we’re using flour to get that super crispy outer crunch. This easy garlic butter shrimp recipe makes a great appetizer for all you seafood lovers, or even as part of a main course with bread, pasta or white rice. 

Garlic butter shrimp with crusty bread

Table of Contents

Why You’ll Love Garlic Butter Shrimp

Hawaiian-style garlic butter shrimp is famous because of its crunch and the best flavor, with lots of fresh garlic and citrus. You can find it at food trucks all over the island! Because we want to do this recipe justice, we use all-purpose flour to get that crunch. The crunch has another purpose here: it creates lots of craggy texture for the garlic butter to cling to the shrimp.

We don’t use white wine here, which is generally in buttery shrimp recipes like this one. If you feel like you’re missing it, you can certainly add it in, or even use beer or chicken broth to deglaze the skillet. 

For a roundup of my favorite seafood recipes, make sure to also check out Best Lobster Tail Recipes and Grilled Shrimp Recipes.

Garlic Butter Shrimp Ingredients

This easy recipe has an simple ingredients list to go with it!

  • Shrimp, peeled and deveined
  • Garlic, minced, and lots of it
  • My Smoked Garlic Jalapeño Lager Rub, which kicks up that delicious garlic flavor
  • Unsalted butter and a little olive oil
  • Fresh lemon juice
  • Chopped green onions for our garnish
Seasoning shrimp with Smoked Garlic Jalapeno Rub

Fresh or Frozen Shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp. 

How to Make Garlic Butter Shrimp

Bring your fire to medium-high heat (around 350 degrees Fahrenheit) for direct cooking. Next, add a large skillet — preferably cast iron — to the fire for about a minute before you start cooking.

Pat your 1.5 pounds of shrimp completely dry, then generously season the raw shrimp with 1/4 cup Smoked Garlic Jalapeño Lager Rub (or your favorite seafood rub) and 2 tablespoons of all-purpose flour. 

Cooking shrimp in a skillet

Next, add 2 tablespoons olive oil and 6 tablespoons of unsalted butter to melt in the skillet. Then, add the 1/4 cup minced garlic and let it brown for 90 seconds. Once the garlic has browned, add your shrimp in batches to the skillet. Make sure to not overcrowd the pan and cook those shrimp for about 90 seconds on the first side.

Flip the shrimp over, stir and continue to cook the shrimp for another 1-2 minutes until fully done. It should only take about 2-3 minutes to cook the shrimp. When the sauteed shrimp are done, pull the whole skillet off the fire to cool.

Garnish the skillet with chopped green onions, juice from 1 medium lemon and crusty bread. Serve and enjoy!

The served, final dish.

​

What to Serve with Garlic Butter Shrimp

These lemony garlic butter shrimp are a great appetizer, but you can easily turn them into a complete meal. For an easy and delicious dinner, serve with the crusty bread I recommend and a simple green salad. You could also serve the garlic butter shrimp white rice, cauliflower rice, your favorite pasta shape or zucchini noodles. 

Leftovers and Reheating

Because you don’t want to lose that crunch, these succulent shrimp are best eaten on the day they’re made. Still, if you do end up with leftovers, store the shrimp in an airtight container in the fridge. Once you’re ready to eat, heat them in a 350-degree oven or your air fryer for 5-10 minutes. Just enough to warm them up!

For More Shrimp

​

FAQs

What size shrimp should I use for garlic butter shrimp? 

The selection for your favorite shrimp recipes can be overwhelming! You’ll see mini, medium, large, jumbo and colossal at the grocery store. All these sizes also have a number on them, which details how many shrimp you get per pound.

Smaller shrimp tend to be best for pastas or salads. For dishes like this, where the shrimp is the star, you want to go big for the size of your shrimp. For that reason, a larger shrimp like jumbo shrimp are the best, which gets you 21-25 shrimp per pound.

How do I peel and devein shrimp? 

To clean the shrimp for this lemon garlic butter shrimp recipe, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out.

I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

If I go that route, what kind of beer or wine should I use to deglaze the pan?

Because white wine is classic here, you can’t go wrong with using that liquid. If you choose beer, I think a light lager would be perfect, since the flavor would pair nicely with the Smoked Jalapeño Lager Rub!

Garlic butter shrimp with crusty bread
Print

Garlic Butter Shrimp

Garlic butter shrimp is a tangy twist on Hawaiian-style garlic butter shrimp, with great garlic-citrus flavor and a crispy crunch.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 857kcal
Author Derek Wolf

Ingredients

  • 1.5 lbs Shrimp peeled & deveined
  • 1/4 cup Minced Garlic
  • 2 tbsp All Purpose Flour
  • 1/4 cup Smoked Garlic Jalapeno Lager Rub
  • 6 tbsp Butter unsalted
  • 2 tbsp Olive Oil
  • 1 medium Lemon juiced
  • Chopped Green Onions garnish

Instructions

  • Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
  • Pat your shrimp completely dry, then generously season with Smoked Garlic Jalapeno Lager Rub (or your favorite seafood rub) and your flour.
  • First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds.
  • Add your shrimp in batches to the skillet (make sure to not overcrowd the pan) and cook for about 90 seconds on the first side. Flip the shrimp over.
  • Continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
  • Garnish the skillet with chopped green onions, lemon juice and crusted bread. Serve and enjoy!

Notes

Fresh or Frozen Shrimp? 
Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp. 

Nutrition

Calories: 857kcal | Carbohydrates: 35g | Protein: 74g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 638mg | Sodium: 685mg | Potassium: 1452mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 34mg | Calcium: 405mg | Iron: 6mg

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The Best Taco Recipes

Pulled pork elote tacos

There’s no party like a taco party. And I say that because every taco night feels like a party, especially…

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

Pulled pork elote tacos

There’s no party like a taco party. And I say that because every taco night feels like a party, especially with the best taco recipes. Warm tortillas, freakin’ delicious proteins, your favorite toppings — it doesn’t get much better than that.

Pulled pork elote tacos sitting on a serving plate.

That’s probably why I’ve made many, many taco recipes over the years. So, I’ve rounded up my favorite taco recipes so you can find your go-to Taco Tuesday dinner. 

Table of Contents

Why You’ll Love These Taco Recipes

First, I’ll start with what I love about tacos. It’s because you can go all-out a special occasion, make an easy recipe for family dinner or just throw together your favorite homemade tacos for any meal. Breakfast tacos or burritos, anyone? There’s really something for everyone!

Steak tacos ready to eat

And that something for everyone extends to how much you can vary tacos. You can go with corn tortillas and flour tortillas, or even crispy shells. You can cook up steak tacos, tacos al pastor, chicken tinga tacos, a smashburger take on classic ground beef tacos, fish tacos, shrimp tacos and so much more.

Then, don’t even get me started on the ways you can create your own taco seasoning mix or put out a variety of toppings — the possibilities are endless. 

Tips for Making the Best Tacos

​With all this variation, you want to make sure you’re set up for success. Here are my suggestions to make sure you deliver the best taco night. 

  • Tortillas: First, you’ve got to decide if you’re going with soft shells or hard taco shells. I’m a soft corn tortilla guy myself, given the texture, flavor and ability to prepare them according to your personal preference. Whether you’re using corn tortillas or flour tortillas, make sure you heat them up in a dry skillet first so they don’t break on you. Dumping the contents of your perfect taco all over your plate before you even take a bit is the worst!
  • Proteins: When you’re picking your protein, double-check the cooking time. Ingredients like pork shoulder or chicken thighs will take longer than steak (though check your marinating times!), ground beef, ground chicken or fish taco recipes. So, make sure you’re allowing the right amount of time to cook your delicious taco filling.
  • Toppings: Here’s where your imagination can run wild. Refried beans, sour cream, pico de gallo, cotija cheese, diced red onion, fresh cilantro, avocado — the list goes on. Don’t forget the lime wedges and your favorite FYR hot sauce!
  • Seasonings: For homemade taco seasoning, chili powder, garlic powder, onion powder and ground cumin are great to have on hand, plus chiles to kick up the heat a notch. 
Holding up the grilled steak elote!

A Note on Chiles

​There are tons of different types of chiles out there. To make sure you’ve got the right spice level so you hit family favorite status, you can always check the spice level of chiles on the Scoville scale. The Scoville scale, named for Wilbur Scoville, measures the heat level in hot peppers. Good old Wilbur’s scale ranges from 0 to 16 million Scoville Heat Units (SHU). Zero is no heat, 16 million is burn your mouth maximum heat. Pick your chiles accordingly! 

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My Favorite Taco Recipes

Without further ado, let’s dive into these taco recipes. ​Buckle up, because we’re about to find your new favorite taco recipe!

Beef Taco Recipes

Cowboy butter steak taco

Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.
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Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
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Steak tacos ready to eat

Steak Tacos with Corn Salsa

The next time you're on the road, skip the PB&Js and fire up your portable grill to make the best Steak Tacos with Corn Salsa.
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Crispy Cheese Tortilla Beef Tacos

Crispy Cheese Tortilla Beef Tacos

Are you a flour or corn tortilla kind of person? I like both, but you know what is also amazing, Crispy Cheese Tortilla Beef Tacos!
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Quesabirria tacos ready to devour.

Quesabirria Tacos

Nothing like these Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
View Recipe
Cheese Gordita Crunch.

Cheesy Gordita Crunch

Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.
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dirty skirt steak on the coals

Dirty Skirt Steak Tacos

Skirt steak tacos made right on the coals topped with limes, cilantro, and other delicious ingredients.
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Close up of a Grilled Steak Vampiro Taco ready to eat!

Grilled Steak Vampiro Tacos

Grilled Steak Vampiro Tacos for the vampires… and humans too! Happy Halloween.
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Carne Asada Breakfast Tacos

Carne Asada Breakfast Tacos

Nothing like a Carne Asada Breakfast Tacos recipe to get your day started on the right foot! Topped with a fried egg, you're sure to love them!
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Smoked Carnitas Tacos

Smoked Carnitas Tacos

Want to crush the taco world? These Smoked Carnitas Tacos are absolutely delicious when using some Reynolds Wrap® Heavy Duty Aluminum Foil!
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Cheeseburger Tacos

Cheeseburger Tacos

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A finished steak and egg taco, ready to eat

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
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Pork Taco Recipes

Tacos Al Pastor is a showstopper that adds more excitement to Taco Tuesday.

Tacos Al Pastor

This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa. 
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Al Pastor Pork Belly Tacos served on a platter.

Al Pastor Pork Belly Tacos

Al Pastor Pork Belly Tacos
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Crispy BBQ Pulled Pork Tacos garnished and sitting on a serving platter.

Crispy BBQ Pork Tacos

Crispy BBQ Pork Tacos for a delicious treat, or meal!
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Hatch Chile Mezcal Pork Tacos

Hatch Chile Mezcal Pork Tacos

Anybody else up for cooking a pile of pork slices on a rotating spit? Taking our tacos to the next level with this Hatch Chile Mezcal Pork Tacos recipe!
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Pulled Pork Elote Tacos assembled so that we can go serve them.

Pulled Pork Elote Tacos

Pulled Pork Elote Tacos
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Fried Pork Belly Tacos Recipe

Fried Pork Belly Tacos

Fried Pork Belly Tacos with a fresh salsa and avocado cream sauce are so freaking delicious.
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A close up shot of Chorizo Smash Tacos so you can see the fixings inside.

Chorizo Smash Tacos

Chorizo Smash Tacos for a fun, Taco Tuesday dinner that can be enjoyed any night of the week.
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Epic Chorizo Tacos

Chorizo Tacos

Want something epic? These Epic Chorizo Tacos are the ticket for some backyard deliciousness.
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Seafood and Fish Taco Recipes

Crispy Steak and Shrimp Tacos served on a plate.

Crispy Steak and Shrimp Tacos

Crispy Steak and Shrimp Tacos for a savory, crispy taco experience.
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grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
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Shrimp "Al Pastor" garnished and plated ready to eat.

Shrimp “Al Pastor” Tacos

Shrimp “Al Pastor” Tacos for an "Al Pastor" take on shrimp.
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A Surf and Turf Smashburger Taco being held up close to the camera so you can see it's different ingredients.

Surf and Turf Smashburger Tacos

Surf and Turf Smashburger Tacos for the best of the land and sea in a taco.
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Salmon Al Pastor Tacos are served!

Salmon Al Pastor Tacos

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

american lamb tacos al pastor

American Lamb Tacos Al Pastor

Try my edited version of the Classic Tacos Al Pastor with Lamb meat instead. Juicy, tangy and perfect for tacos!
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Barbacoa Lamb Tacos

Barbacoa Lamb Tacos

Barbacoa Lamb Tacos are the triple threat of deliciousness: tender, juicy and packed with flavor! Here's how to make it your next dinner.
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What to Serve with the Best Taco Recipes

The possibilities for taco side dishes are almost as endless as the tacos themselves. Given that, chips and salsa, Mexican rice or cilantro-lime rice, a simple slaw with lots of green onions and lime juice are all great options. Finally, add in a classic margarita and your taco party is complete. 

Quesabirria tacos with lime wedges and dipping sauce

Leftovers and Reheating

Keep your filling in an airtight container in the fridge for three days. Some proteins, like pork shoulder or brisket, taste even better the day after you make them. When you’re reheating, you want to make sure the meat doesn’t dry out. The best way to do this is to reheat in a large skillet over medium heat with a little bit of liquid. 

More Recipe Roundups!

FAQs

Can I make these taco recipes in a slow cooker? 

​For the longer-cooking proteins like pork shoulder, chicken thighs or brisket, definitely! But I’d stick to stovetop for quicker-cooking ones like steak, ground beef, fish or shrimp.

How do I adjust the spice level? 

For chiles, you can remove the ribs and seeds to take the heat down a notch (or keep ’em in if that’s what you’re into). That’s because the ribs and seeds are where most of the spice lives. You can also reduce or increase the amount of chiles or spicy pantry ingredients like chili powder.

Should I use corn or flour tortillas? 

​I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Then, flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.

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.

Flavor X Fire
Food X Fire

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

Meat Skewers Recipe

grilled meat is skewered.

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.

grilled meat is skewered.

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.

The meat being basted by a herb brush.

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!

Table of Contents

Why You’ll Love the Meat Skewers Recipe

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.

Meat Skewers Recipe Ingredients Roundup

Let’s break down what you need to make these mouthwatering skewers.

  • The Best Meat Combo – You’ll need to grab some ribeye steak, chorizo sausage, and boneless pork chops. Feel free to also add in some chicken or even a veggie skewer! All are welcome and will taste great with our herb baste.
  • The Seasonings – Grab some Gaucho Steakhouse Rub for the ribeyes and some Garlic Herb Rub for the pork chops. You’ll also need canola oil, olive oil, or another vegetable oil with a high smoke point. The oil undoubtedly helps the rubs stick to the meat.

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  • The Baste – For the basting sauce, you’ll need beef tallow, fresh rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and then a lemon. This will create a flavorful baste to brush onto the skewers while they cook.

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. 

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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.

What is a Santa Maria attachment?

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.

How to get the best char

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.

The Santa Maria attachment is used in this recipe.

How to Make the Meat Skewers Recipe

The Baste

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.

The Basting Sauce with tallow, rosemary, lemon and other herbs.

The Meat Prep

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.

The beef and pork get seasoned by Derek Wolf.

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.

FYR Grill 

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.

The three meats on the grill.

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! 

What to Serve with Meat Skewers

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.

The meat lovers recipe is finished and ready to eat!

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.

Leftovers & Reheating

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.

More Skewers!

FAQs for Meat Skewers

Can I use different kind of meat in the recipe?

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.

What’s better a digital thermometer or old school analog?

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. 

What’s so special about the new FYR Grill?

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.

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grilled meat is skewered.
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Meat Skewers Recipe

The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 760kcal
Author Derek Wolf

Ingredients

Meat:

Baste:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1 tbsp FYR BLK Hot Sauce
  • 1/2 Lemon

Instructions

Baste:

  • Add a small skillet with your beef tallow to medium-low heat. Drop in the rest of the ingredients for the sauce and let simmer for 5-7 minutes. Using a brush or spoon, baste your meat with the sauce for an epic crust.

Skewers:

  • Begin by cubing your ribeyes, slathering in oil and generously seasoning in my Gaucho Steakhouse Rub or your favorite beef rub. Skewer onto one or two skewers.
  • Next, cube the pork chops, slather in oil and generously season in my Garlic Herb Rub. Skewer on to one skewer.
  • Finally, cube the chorizo and add to one skewer as well.
  • Preheat your FYR Grill with the santa maria (without the grill grates) to a medium heat.
  • Add your skewers and slowly cook, making sure to baste with your tallow until perfect. When the steak is 120F internal, pork is 145F internal and the chorizo is 165F internal, pull off and let rest. The steak should be done first, followed by the chorizo then the pork chops.
  • Garnish with chopped parsley, salt and enjoy!

Notes

How to get the perfect char
Let meats get to 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.

Nutrition

Calories: 760kcal | Carbohydrates: 4g | Protein: 27g | Fat: 73g | Saturated Fat: 53g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 99mg | Potassium: 398mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 4mg

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How to Get a Crust on Steak

A grilled steak with the perfect crust.

If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my…

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

A grilled steak with the perfect crust.

If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my new FYR Grill. Today, I’ll show you how to nail the perfect crust on your favorite cut of steak every single time.

A close up shot of the steak to show its crust.

This recipe is inspired by the legendary Ox restaurant in Portland, Oregon. They’ve illustrated the path to perfection, which helped me create this killer recipe. Get ready for steaks with a mouthwatering, crispy crust but tender juicy center. If you’re a home cook, this guide will walk you through achieving steak crust perfection just like celebrity chefs.

Table of Contents

Why You’ll Love Learning How to Get a Crust on Steak

For obvious reasons, one of the most frustrating challenges in cooking for unpracticed cooks is the crust. A good crust on the surface of the meat isn’t only about looks. It’s more about flavor and texture while creating the ultimate steak experience.

Mastering how to get that nice crust packed with flavor will up your cooking game, wow your guests, and turn every steak into an unforgettable meal. Plus, it’s super straightforward and delivers epic results. Trust me, this is absolutely one technique every meat lover needs in their arsenal.

Perfect Steak Crust Ingredients Roundup

Here’s what you’ll need to create the best crust on the surface of your steak.

For the Steak:

  • Favorite cuts of Steak – Choose from your favorites like ribeye steak, filet mignon, or New York strip. These cuts have good marbling and are ideal for a crispy crust.
  • Kosher Salt – Generously season your steaks with kosher salt to draw out moisture and enhance flavor. For extra flavor, I hit mine with some Bourbon Prime before grilling.
The meat is seasoned and the baste is prepped.

For the Black Gold Baste:

  • Beef Tallow – This high-smoke point fat is perfect for basting, while it also gives the steak an incredible flavor and great crust.
  • Herbs and Aromatics – Fresh rosemary, thyme, oregano, green onions, and then garlic infuse the tallow with all the best extra flavors.
  • Lemon – A squeeze of lemon undoubtedly adds a fresh, tangy note to the baste.

Now that you know what to grab at the grocery store, let’s get to the step-by-step rundown of how to make the grilling magic happen – reliably. 

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.

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How to Make the Steak with a Perfect Crust

Black Gold Baste

First, let’s make the Black Gold baste. In a cast iron skillet, bring your beef tallow to medium-high heat, aiming for around 325 degrees F. Once heated, pour it over the herbs, green onions, garlic, and lemon in a heat-safe bowl. Let this mixture sizzle, then cover and set it aside for 10 minutes to steep. This allows the flavors to meld together beautifully.

The tallow is infused with flavors that make the steak insanely delicious.

Steak Preparation

Next, generously season your favorite cuts of steak with kosher salt and place them in the fridge uncovered overnight. This step is crucial for drawing out excess moisture and intensifying the steak’s flavor. The next day, pat the steaks dry with paper towels to ensure a good crust. If you can, let them come up to room temperature for the best results. 

Grilling Time

Preheat your grill for high-heat direct cooking, about 400-450 degrees F. This high-temperature direct heat source is key to achieving that crispy crust (aka the Maillard reaction). Place your thick steak on the grill and then flip every 60-90 seconds to develop an even crust. During the grilling, baste the steaks with the Black Gold sauce every couple of flips.

The steak are grilled and brushed with the basting sauce.

If you notice flare-ups, crank the steaks up with the Santa Maria or move them to a cooler part of the grill while the flames die down. Continue grilling until the steaks reach an internal temperature of 120 degrees F for medium-rare. For the desired doneness, use your digital meat thermometer to get the perfect temperature. The total cooking time should be about 4-5 minutes per side. 

Finally, let the steak rest for 10 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a juicy steak. Slice, serve, and enjoy the most freakin’ delicious cooked steak with an incredible crust.

What is the Maillard Reaction?

The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.

Now that you’ve mastered it, you may want to check out some of my other steak recipes. I have so many favorites that it’s hard to choose. That’s why I created a roundup with The Best Grilled Steak Recipes ever. If you’re looking for another way to take your steaks to the next level, you also have to try my Smoked Steak Butter.

What to Serve with the Steak

A perfectly crusted steak deserves equally awesome sides. Consider pairing your steak with grilled vegetables like bell peppers and asparagus, a fresh cucumber salad, or classic mashed potatoes. A simple yet flavorful side of roasted cherry tomatoes with a drizzle of olive oil complements the steak’s rich flavors beautifully. For an extra touch, serve with a side of garlic butter or blue cheese sauce for added depth and richness.

The thick cut of steak is sliced and served.

Leftovers & Reheating

If you have any leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through. 

More Steak Recipes

FAQs for How to Get a Crust on Steak

Do I need to layer on a good steak rub for better results or is the baste enough?

While the Black Gold baste packs a punch and helps get that perfect crust, adding a steak rub can take your flavor game to the next level. A good rub with salt, black pepper, and then your fave spices amps up the taste and gives you an even bolder crust. I went with the Bourbon Prime spice rub for a touch of smoky savoriness.

What happens when I use a cast iron skillet to cook my steak instead of the grill? 

Using a cast iron pan to cook your steak can produce an incredible crust and evenly cooked meat. The skillet’s also has excellent heat retention properties ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. Additionally, a cast iron skillet allows you to easily control the heat and quickly sear the steak on all sides. This method is perfect for those who don’t have access to a grill or prefer cooking indoors. Plus, you can easily add aromatics like garlic, herbs, and butter to the skillet for extra flavor.

What type of oil should I use if I don’t have beef tallow?

If you don’t have enough time to source beef tallow, a high-smoke point vegetable oil like grapeseed oil or avocado oil is a great alternative. These oils won’t yield quite the same results but they can handle the high heat required to achieve a good crust without burning. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices
A grilled steak with the perfect crust.
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How to Get a Crust on Steak

Today I'll show you how to get a crust on steak that is so freakin' delicious thanks to the tallow infused with extra flavor.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Minimum time in fridge for brine 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 4738kcal
Author Derek Wolf

Ingredients

Steak:

Black Gold:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1/2 Lemon

Instructions

Black Gold:

  • Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F.
  • Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep.

Steak:

  • Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel.
  • Preheat your grill for high heat direct cooking (about 400-450F).
  • Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down.
  • Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy!

Notes

What is the Maillard Reaction? 
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.

Nutrition

Calories: 4738kcal | Carbohydrates: 10g | Protein: 93g | Fat: 500g | Saturated Fat: 384g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 80g | Cholesterol: 276mg | Sodium: 242mg | Potassium: 1422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 10mg

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

Steak and Egg Tacos

Steak and egg tacos

I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for…

The post Steak and Egg Tacos appeared first on Over The Fire Cooking.

Steak and egg tacos

I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for steak and egg tacos. Beyond tacos being so freakin’ delicious, they’re also so freakin’ versatile. Any meal, any topping, any filling — it’s happiness wrapped in a tortilla. That’s why these steak and egg tacos can be a fun breakfast tacos recipe, or really for any time. Breakfast for dinner, anyone?!

A steak and egg taco being held up to the camera so you can see the egg yolk running down the taco.

The steak in these tacos is next level thanks to Cowboy Charcoal, which burns super hot and clean and is really simple to use. Because it burns so cleanly, the company’s lump charcoal works perfectly for the smoked cilantro chimichurri in this recipe. I’ve gotten really into making smoked butters and chimichurri to boost the smoke flavor in my grilling recipes. When it comes to dropping in coals to flavor the butter, I’m always reaching for Cowboy Charcoal.

Post sponsored by Cowboy Charcoal

Table of Contents

​Why You’ll Love Steak and Egg Tacos

These steak tacos get extra oomph in the flavor department thanks to fried eggs, shredded cheese and smoked cilantro chimichurri. Overall, the chimichurri sauce is a great way to add fresh, herby notes to the steak and eggs. A salsa verde would be delicious on these tacos as well!

For more delicious recipes with chimichurri, check out my Chimichurri Burger, Chimichurri Steak Sliders, Chimichurri Steak and Shrimp and Chimichurri Steak Sandwich. I’ve also compiled a list of my best chimichurri recipes, if you want to take a gander at all different variations of chimichurri and the ways I’ve used it!

Steak and Egg Tacos Ingredients

Seasoning ribeye steaks with FYR BLK Hot Sauce and Bourbon Prime seasoning.
  • Steak: ​We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder. 
  • Eggs: ​Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds. 
  • Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch. 
  • Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce. 

Easy Salsa Verde

I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

How to Make Steak and Egg Tacos

These are way more than just egg breakfast tacos. Let’s get grilling, frying and smoking! 

Grilling the Steak

First, slather your 1-2 ribeye steaks with 3 tablespoons of Bourbon Prime Rub and enough FYR BLK Hot Sauce to act as a binder. Then, season the ribeye steak with kosher salt, black pepper and garlic powder. 

The ribeye on the grill over the coals and then it being sliced up on a cutting board.

Next, preheat your fire to high heat (around 450 degrees) for direct grilling. Place beef on the grill for about 4-5 minutes of cooking time per side, or until your meat thermometer reads 125 degrees internal temperature. Once the steaks reach temperature, pull the steaks off and let them rest for 10 minutes. Once the resting time is up, thinly slice your steaks.

Frying the Eggs

Add a heavy nonstick skillet — preferably cast iron — to the grill and wait until it’s smoking hot. Then, add some canola oil to coat the pan and let the oil heat until it’s smoking as well. Drop in your 3-4 eggs and fry ’em up to your liking. Finally, top the eggs with Everything Bagel Rub if you desire.

Frying eggs and toasting tortillas on the grill with some cowboy charcoal.

Making the Chimichurri Sauce

First, add all the ingredients for the chimichurri — 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons of finely diced red onion, 1 tablespoon of red chili flakes, kosher salt to taste and olive oil to reach your desired consistency — to a mason jar. Then, toss in a smoldering Cowboy Charcoal coal from the fire (ideally white hot). Cover the jar quickly to encapsulate the smoke, then set it to the side to marinate for 20-30 minutes. Once you’ve reached the end of the marinating time, remove the coal.

Assembling the Steak and Egg Tacos

For the finishing touch on our steak and egg tacos, add a cast iron skillet to the grill over medium heat to preheat. Next, add a tortilla and cook one side, then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.

Smoked chimichurri and steak and egg taco assembly

Pull the tortilla off the skillet and open it up. Add sliced steak, a fried egg and drizzle the chimichurri on top. Finish with some FYR RED Hot Sauce if you desire. Serve and enjoy!

What to Serve with Steak and Egg Tacos

You could go full breakfast here with hash browns! Or, if it’s lunch or dinner time, try Mexican rice or cilantro-lime rice, tangy slaw or even some grilled shishito peppers. 

If you love tacos, make sure to check out my roundup of all my best tacos recipes!

How ‘Bout Eggs?!

Leftovers and Reheating

If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up slices of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite taco toppings. Enjoy within 2-3 days.

Store the smoked chimichurri sauce in its mason jar in the fridge. Keep it up for a week to add flavor to any other meals you’re making. 

A finished steak and egg taco, ready to eat

FAQs

​Can I use a different type of steak?

Definitely! Skirt steak, flank steak, top sirloin steak are all good options for steak and egg tacos. Check out my recommendations for how to cook other types of steak in The Best Grilled Steak Recipes.

I think cilantro tastes like soap. What other herbs can I use instead? 

This is totally a thing! If you don’t like cilantro, feel free to use all parsley in this steak and egg taco recipe. You can also toss in some fresh oregano for extra flavor.

Where can I find Cowboy Charcoal? 

Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire
Food X Fire
Steak and egg tacos
Print

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 192kcal
Author Derek Wolf

Ingredients

Steak:

Eggs:

  • 3-4 Fresh Eggs
  • Everything Bagel Rub optional
  • Canola Oil as needed

Smoked Cilantro Chimichurri:

  • ½ cup Parsley chopped
  • 1/2 cup Cilantro chopped
  • ¼ cup Red Wine Vinegar
  • 4-6 Garlic Cloves minced
  • 2 tbsp Red Onions finely diced
  • 1 tbsp Red Chili Flakes
  • Olive Oil to desired consistency
  • Salt to taste

Tacos:

Instructions

Steak & Eggs:

  • Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.
  • Preheat your fire to high heat (around 450F) for direct grilling.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.
  • Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.

Smoked Cilantro Chimichurri:

  • Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy!

Notes

Easy Salsa Verde
I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!

Nutrition

Calories: 192kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 117mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1626IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg

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Cowboy Butter Burgers

The Cowboy Butter Burger is the ultimate bite.

If you’re craving a good burger that’s next-level delicious, step up to my grill while I cook up some epic Cowboy Butter…

The post Cowboy Butter Burgers appeared first on Over The Fire Cooking.

The Cowboy Butter Burger is the ultimate bite.

If you’re craving a good burger that’s next-level delicious, step up to my grill while I cook up some epic Cowboy Butter Burgers. Summer nights are all about enjoying good food, fantastic drinks, and great company. These perfectly seasoned steaks and juicy burgers with melty cheese, caramelized onions and a rich cowboy butter sauce are the perfect complement to whatever you have planned. Pair it with a Pendleton Military Julep and you’re set for an epic experience.

Post sponsored by Pendleton Whisky

The Cowboy Butter Burger is an epic combo of steak and a beef patty.

Why am I so loyal to Pendleton? First off, their smooth, oak barrel-aged whisky finished with glacier-fed spring water from Mt. Hood is a must-have in your liquor cabinet. It only gets better, because their Limited Edition Military Appreciation Bottle supports a cause I care about deeply: the well-being of military personnel.

Pendleton Whisky is smooth and goes perfectly with mint.

A portion of each sale supports The Bob Woodruff Foundation, which benefits over 20.5 million veterans, service members and their families. If this whisky sells out, you can also donate directly to the Bob Woodruff Foundation here.

Table of Contents

Why You’ll Love Cowboy Butter Burgers

I get it, a hot burger straight from the grill is always a tasty bite, but sometimes you just gotta go all out. Seasoned ribeye steak slices and beef patties on the same sandwich? Yup, you heard that right. Cowboy Butter Burgers are next level.

The burgers and the steaks are cooked on my new grill.

The cowboy butter, a rich and savory mix of unsalted butter, garlic, Dijon mustard, fresh parsley, red pepper flakes, cayenne pepper and lemon juice, makes every bite more decadent. Topped with caramelized onions and cheddar cheese, these burgers are beyond satisfying.

Are you more of a cheeseburger or smash burger person? I am both. This is a great burger recipe, but if smashed patties are more your style make sure to check out all my Best Smash Burger Recipes! I’ve also gathered all my Best Patty Melt Recipes too, if you find Texas toast better than a burger bun. Check them out!

Ingredients Breakdown

  • Ribeye Steak – Grab some ribeye steaks to start this cowboy butter burger recipe. You’ll season them generously with kosher salt, black pepper and garlic powder.
  • Beef Patty – You’ll also need 3-4 burger patties. Like the steaks, you’ll season them with kosher salt, black pepper and then some more garlic powder, ensuring a robust and savory base for the burger.
  • Cowboy Butter – To make the compound butter mixture, you’ll need two sticks of unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and a touch of lemon juice.
  • Caramelized Onions – We’ll season some thinly sliced white onions with kosher salt and then caramelize them in beef tallow. 
  • Additional Ingredients – To tie everything together, you’ll need toasted burger buns, 8-10 slices of cheddar cheese (or pepper jack for a spicy twist) and then your favorite mayonnaise.

The steak being pulled from the snake river farms bag along with the Pendleton whiskey.

How to Make Cowboy Butter Burgers

Caramelized Onions

To begin, start by preheating your grill to medium-high heat, around 350 degrees F, for direct cooking. Place a large skillet on the grill for a couple of minutes before adding the beef tallow. Once melted, toss in the thinly sliced white onions and then season them with salt and pepper.

After that, cook the onions on medium heat until they are deeply caramelized, turning dark brown. This process certainly takes patience and can take about 45-60 minutes. Once done, set them aside and then keep them warm.

Cowboy butter

Next, prepare the cowboy butter. Combine the melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and lemon juice in a small bowl. Mix well and set it aside until you’re ready to use it.

The cowboy butter is easy to make and so freakin' delicious to eat.

Cowboy Butter Tip

For the best flavors, first, don’t pop the cowboy butter in the fridge. Instead, let it rest at room temperature for about 15-20 minutes before slathering it on the burgers. This way, the flavors can fully meld and mingle, undoubtedly giving your Cowboy Butter Burgers an even richer taste.

If you’re really into cowboy butter, you should also check out how I used it in Cowboy Butter Steak Tacos recipe! I’ve also made some pretty awesome Cowboy Butter Sliders, but if you’re into the classics… It’s pretty hard to beat a Grilled Ribeye with Cowboy Butter.

Steak & Burgers

Now, it’s time to focus on the meat. First, slather the ribeye steaks and burger patties with the canola oil (or a bit of olive oil) and then season them generously with kosher salt, black pepper and garlic powder. Next, go ahead and let them sit in the fridge until you’re ready to cook.

The meat is prepped with seasonings.

Preheat your grill to medium-high heat, about 375 degrees F, for two-zone indirect cooking. Place the steaks and burgers on the grill and then cook them for 3-4 minutes per side. Aim for an internal temperature of 120 degrees F for the steaks and 165 degrees F for the burgers. Finally, just before the burgers are done, top each patty with a slice of cheddar cheese to melt. Once everything is perfectly cooked, drizzle a generous amount of cowboy butter over the meat and let it rest for 10 minutes.

Assembling the Burgers

To assemble, start with toasted buns and spread a layer of mayonnaise. Place the burger patty first, followed by slices of the ribeye steak. Add a generous helping of caramelized onions and drizzle more cowboy butter on top. Close the burger with the top bun and get ready to enjoy.

The steaks are sliced and the Cowboy Butter Burgers are assembled.

Enjoy these Cowboy Butter Burgers at your next summer cookout and don’t forget to toast with a Pendleton Military Julep!

What to Serve with Cowboy Butter Burgers

These cowboy burgers pair perfectly with a refreshing Pendleton Military Julep. The julep’s minty, sweet and strong notes cut through the richness of the cowboy butter, creating a balanced and delightful dining experience.

Derek Wolf pours some Pendleton Whisky over ice.

To round out the meal, consider serving these burgers with crispy French fries, onion rings or fresh, tangy coleslaw.

If you’re a fan of Pendleton Rye Whisky I also did a salmon recipe with them! Check it out here: Hot Smoked Salmon!

For more Big Burgers

Leftovers & Reheating

If you have any leftovers, store the burgers (without the buns) in an airtight container in the refrigerator. They will keep for up to three days. To reheat, place the burgers in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. The cowboy butter can be reheated separately in a small pot and then drizzled over the burgers just before serving with fresh buns. Cheers to another fantastic meal!

FAQs for Cowboy Butter Burgers

Can I use a different cut of steak?

Absolutely! While ribeyes are recommended for their flavor and tenderness, you can use other cuts like strip steak or filet mignon.

What kind of beef is best for these burgers? 

For the juiciest and most flavorful Cowboy Butter Burgers, I’d recommend using 80/20 ground beef. While lean ground beef is a popular choice, the 80/20 blend strikes the perfect balance between fat and meat, ensuring your burgers stay as juicy and tasty as possible.

Can I make the cowboy butter ahead of time?

Yes, you can prepare the cowboy butter in advance and store it in a sealed container in the refrigerator. Just reheat it gently before drizzling over the burgers.

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The Cowboy Butter Burger is the ultimate bite.
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Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People
Calories 3821kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 Ribeyes
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Beef:

  • 3-4 Burger Patties
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Cowboy Butter:

  • 2 sticks Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Dijon Mustard
  • 1.5 tbsp Chopped Parsley
  • 2 tsp Red Chili Flakes
  • 1 tsp Cayenne Powder
  • 1 tsp Lemon Juice

Caramelized Onions:

  • 2 cups Sliced White Onions
  • 2 tbsp Beef Tallow
  • Kosher Salt to taste

Burgers:

  • Burger Buns toasted
  • 8-10 White Cheddar Cheese Slices
  • Mayonnaise as needed

Pendleton Military Julep

  • 2 oz Pendleton® Whisky Military Edition 
  • 1 oz Pomegranate Juice
  • 0.5 oz Simple Syrup
  • Fresh Mint

Instructions

Caramelized Onions:

  • Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
  • Melt beef tallow in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. When the onions are done, pull off and keep warm.

Steak & Burgers:

  • Next, add all the ingredients for your cowboy butter to a bowl and mix. Set to the side until ready to use.
  • Finally, slather your steaks and burgers 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) for two zone indirect cooking.
  • Next, add your steaks and burgers to the grill and cook for 3-4 minutes per side or until the steaks are 120F and the burgers are 165F. Before the burgers are done, top each with a slice of cheese to melt. Once everything is done, top with a little of the cowboy butter and pull off to let rest for 10 minutes.
  • Slice the steaks up and begin building the burgers. Start with your buns, mayonnaise, burger patty, sliced steak, caramelized onions and cowboy butter. Serve and enjoy!

Military Julep

  • Combine ingredients and ice into a cocktail mixing tin. Shake well and pour into an ice-filled rocks glass or julep mug. Garnish with fresh mint.

Nutrition

Calories: 3821kcal | Carbohydrates: 64g | Protein: 156g | Fat: 335g | Saturated Fat: 191g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 107g | Trans Fat: 7g | Cholesterol: 951mg | Sodium: 21921mg | Potassium: 3351mg | Fiber: 15g | Sugar: 16g | Vitamin A: 8467IU | Vitamin C: 40mg | Calcium: 418mg | Iron: 20mg

The post Cowboy Butter Burgers appeared first on Over The Fire Cooking.

Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco…

The post Grilled Steak Elote Tacos appeared first on Over The Fire Cooking.

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco and corn fiesta brings the best of popular Mexican street food to your next summer cookout.

Grilled Steak Elote Tacos are good to go and ready to eat!
Post sponsored by Oklahoma Joe’s.

The steak tacos are super simple to make but also deliver killer flavors that will leave your taste buds salsa dancing. The key to these tacos is marinating the steak as long as possible to maximize flavor and serving everything hot so the cheese is perfectly melty.

The other secret is using the Oklahoma Joe’s Judge Grill. This awesome workhorse makes the process clean and easy, ensuring you grill steak perfectly every time. It always nails that perfect blend of char and smoke, which is why I’m always raving about it.

Table of Contents

Why You’ll Love Grilled Steak Elote Tacos

Now, you’ll love these Grilled Steak Elote Tacos because of all the flavorful components. Marinated and grilled steak with an incredible smoky flavor from the Oklahoma Joe’s Judge Grill complements the natural sweetness of the elote, Mexican street corn, and melted Jack cheese.

In the meantime, the marinated steak brings a depth of flavor that makes these tacos incredibly versatile. You can dress them up or down depending on your vibe. Whether you’re grilling for a family dinner or a summer BBQ, these tacos are definitely going to satisfy any hungry crowd.

The flap steak is seasoned.

Elote is a Spanish word meaning “corn cob”. I’m always playing around with the flavors of Mexican elote, which incorporates corn with some combination of mayo, chili powder, cheese and lime. I’ve added these flavors to make steak elote sliders and elote chorizo dogs. I’ve even made pulled pork elote tacos and elote style chicken wings. All were so freaking delicious and were fun new ways to enjoy all the flavors of elote. Make sure to give them a try!

Easy Steak Tacos Recipe Ingredients Round-Up

  • Steak – Grab yourself a whole flap steak, which comes from the bottom sirloin and has a looser grain, making it slightly more tender. You’ll marinate the flap meat with some lime juice, cola (trust me on this), hot sauce, kosher salt, black pepper, garlic powder and a bit of canola oil.

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  • Elote Sauce – For that creamy, tangy elote sauce, you’ll need mayonnaise, sour cream, hot sauce (for a bit of heat) and fresh lime juice.
  • Grilled Corn – Pick up some fresh corn cobs. You’ll brush them with canola oil and grill them to perfection. Then, you’ll top them with fresh cilantro, diced red onions, mayonnaise, cotija cheese and a sprinkle of Tajin seasoning.
  • Tacos – Make sure to get flour tortillas for best results and a good amount of shredded Jack cheese to bring everything together. Corn tortillas could also work, but they tend to be smaller and do not hold up as well. 

How to Make Grilled Steak Elote Tacos

Steak

First, start by mixing all the marinade ingredients in a bowl. Place steak in a food-safe bag or bowl and pour in the marinade, making sure the steak is thoroughly coated. Seal it up and let it marinate in the fridge for at least 4 hours, although overnight is even better for maximum flavor.

The flap steak gets a good char on the Oklahoma Joe's Judge grill.

When you’re ready to cook, get your grill up to a high heat (around 450 degrees F) for direct grilling. Take the steak out of the marinade, tossing the excess liquid. Grill the steak on the hot grill for about 4-5 minutes on each side, aiming for an internal temperature of 125 degrees F.

Once done, let the steak rest for 10 minutes. Slice steak against the grain and then into bite-sized cubes.

Grilled Steak is chopped up for the tacos.

Corn & Elote

Preheat your grill to a medium-high temperature (around 375 degrees F) for direct cooking. Place corn on grill and then let it hang there for 6-8 minutes until the corn kernels are slightly charred. Remove the corn from the grill and cut the kernels off the cob using a sharp knife.

The Elote is prepared on the grill.

Finally, mix the grilled corn with the other ingredients for the corn mixture in a bowl. Separately, mix all the ingredients for the elote sauce in another small bowl.

Tacos

To begin assembling the tacos, preheat a cast iron skillet over medium heat. Place a tortilla in the skillet and then cook one side before flipping it. Sprinkle a handful of shredded cheese on top, and then fold the tortilla in half with the cheese inside.

The tacos are finished with melted cheese.

Cook both sides until the tortilla is slightly crispy and the cheese is melted. Open the warm tortillas, add the sliced steak, corn salsa and then drizzle the elote sauce on top. Serve up and enjoy. Cheers!

If you’re looking for more taco recipe inspiration, you’ll without a doubt find it here: Tacos Al Pastor, Surf and Turf Smashburger Tacos, Chorizo Smash Tacos and Crispy Steak and Shrimp Tacos.

What to Serve with Grilled Steak Elote Tacos

These tacos pair wonderfully with a side of Mexican rice, refried beans or a fresh avocado salad. Consider serving a cold cerveza or a tangy margarita for a refreshing drink. And don’t forget the salsa and guacamole for some extra dipping action!

More Taco Action

What to Do with Leftover Elote Tacos

If you have leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. Reheat the steak and elote before assembling more tacos. Alternatively, you can use the leftover steak in a salad or as a topping for nachos, and the elote can be a tasty side dish on its own.

FAQs for Grilled Steak Elote Tacos

What’s the difference between cotija cheese and queso fresco? 

Cotija cheese is firmer and saltier, ideal for adding a strong, savory finish to dishes, while queso fresco is softer and milder, perfect for adding a fresh, creamy element.

What is Tajin seasoning?

Tajin seasoning is a popular Mexican spice blend that combines chili peppers, lime and sea salt. In general, it’s a versatile seasoning that adds a tangy, slightly spicy kick to a variety of dishes. Tajin is also commonly used to rim the glass of cocktails like micheladas and margaritas.

What does Elote mean?

“Elote” is the Spanish word for “corn on the cob.” In Mexican cuisine, elote typically refers to Mexican corn, a popular street food. Grilled corn on the cob is slathered with a mixture of mayonnaise, sour cream, cheese (usually cotija), chili powder and lime juice and then often sprinkled with cilantro.

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Grilled Steak Elote Tacos
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Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 526kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Flap Steak
  • 2 medium Limes juiced
  • 1 cup Cola
  • 2 tbsp Hot Sauce
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Elote Sauce:

  • 2.5 tbsp Mayonnaise
  • 1.5 tbsp Sour Cream
  • 1 tsp Hot Sauce
  • 2 medium Limes juiced

Grilled Corn:

  • 3-4 Corn on the Cob
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 1.5 tbsp Mayonnaise
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin Seasoning
  • Canola Oil as needed

Tacos:

  • Flour Tortillas
  • 2 cups Jack Cheese shredded

Instructions

Steak:

  • Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
  • Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
  • Preheat your fire to high heat (around 450 degrees F) for direct grilling.
  • Pull your steaks out of the bag and discard any excess marinade.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
  • Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.

Corn & Elote:

  • Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
  • Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
  • Pull off the grill and slice the corn off the cob.
  • Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
  • Finally, mix in a bowl all the ingredients for the Elote Sauce.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!

Video

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 3363mg | Potassium: 593mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1066IU | Vitamin C: 30mg | Calcium: 512mg | Iron: 3mg

The post Grilled Steak Elote Tacos appeared first on Over The Fire Cooking.

Chicken Bacon Ranch Sliders

chicken bacon ranch slider

If you’re scrolling for easy recipes with epic flavor, let’s dive right into my mouth-watering Chicken Bacon Ranch Sliders recipe.…

The post Chicken Bacon Ranch Sliders appeared first on Over The Fire Cooking.

chicken bacon ranch slider

If you’re scrolling for easy recipes with epic flavor, let’s dive right into my mouth-watering Chicken Bacon Ranch Sliders recipe. Perfect for game day or any gathering, the tasty sliders start with the best King’s Hawaiian sweet rolls.

The juicy chicken, crispy bacon slices, and creamy ranch flavor layered inside will have your taste buds dancing. Trust me, with the added twist of spicy buffalo sauce on these grilled sandwiches, they’ll be your new favorite!

Chicken Bacon Ranch Sliders come together easily with King's Hawaiian rolls.
Post sponsored by Kings Hawaiian.

This recipe features my absolute fave slider buns from King’s Hawaiian. Honestly, I could eat their Hawaiian sweet rolls all day, every day, with nothing in them, and still be totally happy. 

What makes them taste so good? It’s the sweetness and that soft, pillowy texture that just melts in your mouth. Combine that with tender chicken, buffalo sauce, bacon and ranch dressing, and it’s game over. So freakin’ delicious!

Table of Contents

Why You’ll Love Chicken Bacon Ranch Sliders

Chicken Bacon Ranch Sliders are my idea of perfection. The juicy chicken, grilled with all the right spices, gives you a tender and flavorful base. Add the irresistible crunch of crispy bacon bits and the richness of melted cheese, and you’ve got a winning crowd favorite for football season.

Not game day? No worries. These tasty sliders will also be a huge hit with the picky eaters in your house anytime. With simple ingredients and straightforward steps, you’ll have delicious mini sandwiches ready in no time.

A Chicken Bacon Ranch Slider always hits the spot.

Another reason to love sliders is their versatility. Customize the chicken filling to your liking—use buffalo sauce for a spicy twist or stick with classic ranch seasoning for a milder flavor. The creamy homemade ranch adds a tangy touch that perfectly complements the chicken and bacon. 

And let’s not forget how much you’ll love the King’s Hawaiian Rolls. They are the best rolls for sliders, providing a sweet and buttery base that holds all the deliciousness together. Don’t forget to hashtag #SliderSundays when you share your creations and check out all my Best Slider Recipes!

For another take on chicken sliders, check out my Cheesy Buffalo Chicken Sliders or Nashville Hot Chicken Slidersrecipe! I’ve also made some pretty fantastic Double Fried Chicken Wings that combine buffalo sauce and BBQ sauce if wings are more your vibe.

For more slider inspiration, you should also check out these recipes: Cowboy Butter Sliders, Chimichurri Steak Sliders, BBQ Beef Sliders and Pulled Beef Sliders with Steakhouse Baked Beans.

Bacon Ranch Chicken Sliders Ingredients

  • Chicken – You’ll need to pick up a pack of chicken thighs along with some kosher salt, black pepper, garlic powder, buffalo sauce and canola oil for the chicken.
  • Homemade Ranch – Gather up some sour cream, mayonnaise, fresh parsley, dill, garlic powder, black pepper, buttermilk and salt.
  • Sliders – To complete this recipe, you’ll need a pack of King’s Hawaiian Rolls, cooked bacon slices, mozzarella cheese, butter and ranch seasoning.

So there you have it—the easy list of must-haves to make our chicken bacon ranch sliders recipe totally perfect.

How to Make Chicken Bacon Ranch Sliders

Let’s Prep

First, let’s start this easy appetizer with some homemade ranch dressing. Combine all the ranch ingredients in a small or large bowl and mix well. Once it’s all blended together, set it aside until you’re ready to use it.

Making the best homemade ranch dressing.

Now, let’s move on to the chicken. Start by slathering your chicken thighs with oil and then generously season them with salt, pepper and garlic powder – or your favorite chicken rub if you prefer. Pop the seasoned chicken in the fridge until you’re ready to cook.

Preheat your grill to medium-high heat, around 375 degrees F, setting it up for two-zone indirect cooking. While the grill is heating up, place a cold cast iron skillet on the grill and add your bacon slices. Let them cook until they’re nice and crispy. Once the bacon is done, pull it off the grill, let it cool and then chop it up.

Grilling Time

Grilling the chicken to perfection.

Next, it’s time to cook the chicken. Place the chicken thighs on the grill and cook them for about 6-8 minutes per side, or until they reach an internal temperature of 170 degrees F. After you flip the chicken, baste it with buffalo sauce to add a little spicy kick, and continue basting as needed.

slicing up the grilled chicken with a sharp knife.

Once the chicken is done, take it off the grill and let it rest for about 5 minutes before slicing it into thin strips.

Assembly Time

Grab your pack of King’s Hawaiian Slider Rolls. Without separating them, slice the rolls in half horizontally with a sharp knife so that you have a top and bottom layer. Place the bottom half of the rolls in a foil bin or a cooking-safe baking dish. Start layering by adding a layer of cheese, followed by the sliced chicken, chopped bacon, a drizzle of that homemade ranch and then another layer of cheese. Top it all off with the top half of the rolls. Brush some melted butter over the tops of the rolls and sprinkle with ranch seasoning.

Assembly the sliders and finishing with melted butter on top.

For indirect cooking, get your grill to a steady medium-high heat, around 350-375 degrees F. Place your assembled sliders in the foil bin on the grill and cook until the top buns look golden brown and crispy, which should take about 10-12 minutes. Once they’re done, pull them off the grill and then let them cool for 2-3 minutes.

Slice up your sliders and then serve them with your homemade ranch for dipping. Cheers! 

What to Serve with Chicken Bacon Ranch Sliders

What’s the best way to enjoy these sliders? Serve ’em up with some crispy fries, a fresh green salad or some crunchy coleslaw. For a true game day feast, serve them alongside other finger foods like wings, nachos or jalapeno poppers.

More with Buffalo Sauce

How to Store Leftovers and Reheat Any Sliders

If you have any leftover sliders, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, wrap the sliders in aluminum foil and then warm them up in the oven or on a grill at 350 degrees F until heated through. 

After one bite of the buffalo chicken ranch slider, you'll be hooked.

FAQs for Chicken Bacon Ranch Sliders

How can I adjust the spice level of these sliders?

To adjust the spice level of these sliders, simply tweak the ingredients. For more spice, add a few dashes of hot sauce to the shredded chicken mixture, use spicy ranch dressing or mix in some finely chopped jalapeños or a sprinkle of cayenne pepper. Stick with classic ranch dressing and then avoid hot buffalo sauces. Whenever you have guests, it’s always important to customize so that everyone is happy.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer. They will still be juicy and flavorful. If you’re pressed for time, you can also create some tasty sandwiches with some leftover rotisserie chicken.

What kind of cheese can I swap with mozzarella?

​Mozzarella is a great choice for its melting qualities, but you can also use cheddar, pepper jack cheese or provolone. It always comes down to your personal preference!

What other types of Sliders can I make with Kings Hawaiian?

Well, the options are endless! If you want to go the steak route, then my Steak Au Poivre Sliders and Smoked Philly Cheesesteak Sliders are for you! Guinness Pulled Beef Sliders and Smoked Pulled Ham Sandwiches are also great options for those that love shredded meat.

If you want to step out of the box, then give my Italian Sliders or Grilled Steak Elote Sliders a try! They’re sure to satisfy.

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.

Flavor X Fire
Food X Fire
Chicken Bacon Ranch Sliders
Print

Chicken Bacon Ranch Sliders

This easy Chicken Bacon Ranch Sliders recipe is leveled up by a spicy twist of buffalo sauce.
Course Appetizer, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 890kcal
Author Derek Wolf

Ingredients

Chicken:

  • 8-10 Chicken Thighs
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Powder
  • Buffalo Sauce as needed
  • Canola Oil as needed

Homemade Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Chopped Dill
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Sliders:

  • 1 pack King’s Hawaiian Rolls
  • 8-10 Cooked Bacon Slices
  • 8-12 Sliced Mozzarella Cheese
  • ½ cup Melted Butter
  • Ranch Seasoning

Instructions

  • Add all the ingredients for your ranch to a bowl and mix. Set to the side until ready to use.
  • Slather your chicken thighs with oil and generously season with salt, pepper and garlic powder or your favorite chicken rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
  • Add a cold cast iron skillet to the heat and add your bacon slices to cook until nice and crispy. Once done, pull off to cool then chop up.
  • Next, add your chicken to the grill and cook for 6-8 minutes per side or until they are 170F.
  • After you flip the chicken, baste with the buffalo sauce and continue cooking. Baste as needed.
  • Once the chicken is done, pull off to let it rest for 5 minutes. Once rested, slice into thin strips.
  • Pull out your King's Hawaiian Slider Rolls. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side.
  • Add the bottom side into a foil bin or cooking safe skillet. Add a layer of cheese, sliced chicken, chopped bacon, drizzle of ranch and finish with a layer of more sliced cheese plus the top part of the buns.
  • Brush some melted butter over the top roll and season with ranch seasoning.
  • Get your grill to a two zone medium high heat (around 350-375F) for indirect cooking.
  • Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
  • Slice up your sliders and serve with the homemade ranch for dipping. Enjoy!

Nutrition

Calories: 890kcal | Carbohydrates: 11g | Protein: 45g | Fat: 74g | Saturated Fat: 29g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 4.2mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1.108IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

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Chimichurri Burger

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different…

The post Chimichurri Burger appeared first on Over The Fire Cooking.

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different way to make an insanely satisfying, over-the-top juicy burger. A smashed beef patty topped with a garlicky chimichurri sauce, layered with tender slices of picanha, a fried egg and melted cheese? Heck yes! Trust me, it’s so freakin’ delicious, and it’ll soon be your go-to burgers recipe! 

The epic Chimichurri Burger.
Post sponsored by Breeo.

In case this is one of those delicious recipes that looks a little familiar, it’s a variation of “The Wolf Burger,” which I have exclusively in my cookbook Flavor By Fire.

Today I’m making the tasty burgers with my brand new Breeo Griddle and Griddle Press. I used the Breeo Y Series with the 19” griddle, but it has many different sizes. Whether you’re making a classic beef burger or something next level, this is the best tool for making the magic happen. 

Table of Contents

Why You’ll Love the Best Chimichurri Burger

This Chimichurri Burger is about to become one of your favorite recipes. Why? It’s the perfect fusion of savory red meat, a farm-fresh egg fried to perfection and gooey American cheese. The herby chimichurri sauce ties it all together with a fresh, herby kick. Whether you’re cooking for family or friends, this burger is sure to become a family favorite. Fair warning, once you take this break from regular burgers, you may never go back! 

The chimichurri sauce is drizzled over the fried egg.

For more over-the-top burger recipes from Over the Fire Cooking, check out BBQ Bacon Burger, Oklahoma Onion Burger, Flying Dutchman Smashburger, Animal Style Burger and Poutine Burger.

Flavorful Burger Ingredients Roundup

  • Beef – You’ll need to grab some ground beef (or ground chuck) for the beef patties, whole picanha, kosher salt, black pepper, garlic powder and beef tallow.
  • Homemade Chimichurri Sauce – This easy Argentinian sauce combines fresh parsley, minced garlic, a bit of olive oil, red wine vinegar (white wine vinegar also works), dried oregano, red pepper flakes and salt and pepper to taste.
  • Burgers – The finishing touches are some American cheese slices, fresh eggs, mayonnaise and toasted burger buns (either a standard burger bun or a brioche bun works!).

The grocery store should have everything you need to make the best burger you ever tasted. If you’re feeling super lazy, there is no shame in getting delivery! 

How to make the best chimichurri sauce

If you can wait, let the chimichurri sauce sit for at least 30 minutes before serving. This allows the full flavor of the ingredients to come out, enhancing the sauce’s freshness and depth. You can also taste and adjust the seasoning before serving to ensure it’s perfectly balanced.

For more chimichurri goodness, check out the my scallion chimichurri, mint chimichurri, habanero chimmichurri and . As you can tell, this sauce is something I love to customize. I’ve even made bone marrow chimichurri and added some burning charcoal to it for a smoked chimichurri!

It can also be used as a marinated like I did for this Chimichurri Marinated Tri-Tip with Grilled Fries, mixed in as seasoning like I did for these Fire Baked Chimichurri Chicken Wings in Pizza Oven, or used as a filling like I did for this Chimichurri and Cheese Stuffed Picanha!

Whether it’s some Chimichurri Steak and Shrimp or a Chimichurri Steak Sandwich, this versatile topping it worth a try!

How to Make Chimichurri Burger

First, let’s make that chimichurri in a small bowl or glass jar. If it’s your first time, I swear it won’t be your last. Mix all the ingredients for the chimichurri, set it aside and let those flavors mingle while we grill the meat. 

The fat cap of the picanha steak is rendered on the grill.

Next, heat your Breeo Grill to high heat, around 450 degrees F, for some direct cooking action. Slice your picanha into steaks, following the grain (so that we can slice against the grain for serving later) and then season generously with salt. Grill them over the fire for 6-7 minutes per side until they hit an internal temperature of 120 degrees F. Once done, pull them off and let them rest.

While the picanha is resting, heat the new Breeo Griddle over the fire. Grab handfuls of ground beef, about 1/4 lb for each rolled ball. You’ll want to make 6-8 balls. 

The ground beef is smashed on the grill and topped with American cheese.

Add a burger ball to the hot griddle. Place a piece of parchment paper over it and firmly press with the Breeo Griddle Press until the burger patties are smashed. Season with salt, pepper and garlic powder. Let it cook for another 1-1.5 minutes. Carefully flip each patty, season the other side, and top with a slice of cheese. Let it melt for 1-2 minutes, then pull off and rest. Repeat for the remaining patties.

Fry up your eggs and toast the burger buns on the hot griddle. Next, thinly slice the rested picanha meat.

The picanha getting thinly sliced.

To build your Chimichurri Burger, start with the bottom bun, spread some mayonnaise, add double patties, layer with picanha slices, top with a fried egg, and finish with a generous spoonful of chimichurri. Serve and enjoy this epic burger creation!

What to Serve with a Chimi Burger

Pair your Chimichurri Burger with crispy fries, fresh cole slaw, or even grilled vegetables for a complete meal. Don’t forget some cold beer or refreshing lemonade to wash it all down. 

The Chimichurri Burger is a masterpiece and ready to eat.

Leftovers & Reheating

If you have a leftover Chimichurri Burger or two, store the meat in an airtight container in the refrigerator for 3-5 days. Reheat the patties and picanha on a grill pan over medium-high heat until warmed through. Reassemble your burger and enjoy!

More Burger Recipes

FAQs for the Chimichurri Burger

Can I use a different cut of beef instead of picanha?

Yes, for the Chimichurri Burger recipe, you can use other cuts like ribeye or sirloin for a similarly rich, beefy flavor.

How do I know when the patties are done?

Check the internal temperature using an instant-read thermometer. For medium-rare, aim for 130-135 degrees F.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.

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The epic Chimichurri Burger.
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Chimichurri Burger

Get ready for an over-the-top juicy burger layered with steak, a farm-fresh egg and some gooey American cheese.
Course Dinner, Lunch, Main Course
Cuisine American, Argentinian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 1.09kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 lbs Ground Beef
  • 1 Whole Picanha
  • 3 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Beef Tallow as needed

Chimichurri:

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper to taste

Burgers:

  • 6-8 American Cheese Slices
  • 3-4 Fresh Eggs
  • Mayonnaise as needed
  • Burger Buns toasted

Instructions

  • In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.
  • Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.
  • Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.
  • Add the new Breeo Griddle over the fire to heat up.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
  • Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet.
  • Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
  • Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
  • Once melted, pull off and rest. Repeat for the rest of your patties.
  • Finally, fry up your eggs, then toast your burger buns on the hot griddle.
  • Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!

Nutrition

Calories: 1.09kcal | Carbohydrates: 7g | Protein: 37g | Fat: 102g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 64g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 5.421mg | Potassium: 737mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2.279IU | Vitamin C: 31mg | Calcium: 127mg | Iron: 7mg

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