Best Sandwich Recipes

A shot of the sliced sandwich.

If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds…

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

A shot of the sliced sandwich.

If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds on fire, come with me. With these favorites in your backyard grilling repertoire, you’ll undoubtedly make great sandwiches for any occasion in no time.

A beef rib sandwich cut in half and held up to the camera so you can see it's dripping juices.

Whether you’re making a quick lunch or something special for a gameday gathering, these sandwich recipes and ideas are almost guaranteed to please. So, let’s get those slices of bread ready (and that cutting board and sharp knife) because we’re diving into some of the best sandwich recipes around.

Why You’ll Love These Sandwich Recipes

The beauty of a good sandwich is how simple yet satisfying it can be. Whether prepping for a picnic or just needing to feed a large crew, a sandwich is a great way to go. From my melty cheese sandwich with birria dip or a loaded meatball sub, I’m stoked to share with you these recipes because they are unequivocally so freakin’ delicious! 

Adding BBQ sauce to a pulled pork sandwich.

Tips on Making Great Sandwiches

Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:

  1. Pick Fresh Ingredients – Fresh is always the best first step. Furthermore, look for the best meats, cheeses, veggies, seasonings, and bread to create the best-tasting sandwiches. 
  2. Use High-Quality Bread – Whether it’s hoagie rolls, ciabatta, or sourdough slices, the bread sets the foundation of your sandwich. In other words, it should hold up your filling and not fall apart.
  3. Spreads Make a Difference – A killer spread beyond simple mayo and mustard can turn an average sandwich into something epic, so don’t forget the tasty sauces like chimichurri
  4. Don’t forget the Spices and Heat – Ultimately, most sandwiches fail because they are boring and lack seasonings, spices, and perhaps some heat. With my beer rubs and hot sauces, your sandwiches will never be dull again!

Add flavor to everything you’re cooking

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Sandwich Recipe Roundup

Now, let’s get to the next step and the fun part—the epic sandwich recipes! Here’s my roundup of some of my favorite sandwich recipes that will make you forget all about deli meats.

Pulled Pork Sandwich Recipes

Dive into a mouthwatering lineup of pork sandwiches featuring tender meat infused with rich flavors like BBQ and chipotle.

The epic Smoked Pulled Pork Sandwich.

Smoked Pulled Pork Sandwich

It doesn't get better than tender smoked pork and chorizo sausage topped with BBQ sauce, onion rings, and coleslaw.
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side view of three pulled pork sandwiches next to a smoker and a can of Ranch Water

Chipotle BBQ Pulled Pork Sandwich Recipe

My pulled pork sandwich smothered in spicy, smoky homemade BBQ sauce on a toasted bun is next-level freakin' delicious.
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Big Bad BBQ Ale rub next to the Pulled Pork BBQ Sandwiches.

Pulled Pork BBQ Sandwich

Thanks to my Big Bad BBQ Ale Rub, this classic pulled pork BBQ sandwich is so flavorful.
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Al Pastor Pulled Pork Sandwich

Al Pastor Pulled Pork Sandwich

Marinated pork smoked to perfection with caramelized pineapple and BBQ sauce, served on sweet Hawaiian buns.
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Korean Pulled Pork Belly on the buns and served.

Crispy Korean Pork Belly Sandwiches

Coming at you with heat and smoke, each bite of this Korean-inspired sandwich knocks your socks off with soft and crispy pork.
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Beef and Steak Sandwiches

Sink your teeth into a diverse and flavorful selection of beef! These steak sandwich recipes will undoubtedly deliver rich, savory satisfaction. Remember to source the highest-quality beef because that’s how to ensure the best results.

The picanha steak sandwich is assembled and ready to eat!

Picanha Steak Sandwich

This incredible sandwich features tender and juicy picanha steak with pickled spicy veggies, cilantro, and even some crumbled potato chips.
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The Peter Luger Steak Sandwich assembled and ready to slice before serving.

Peter Luger Sliced Steak Sandwich

This epic sandwich features caramelized red onions, horseradish spread, and melty cheese over thinly sliced steaks.
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The steak frites sandwich prepared and ready to serve.

Steak Frites Sandwich

This insane Steak Frites Sandwich features NY Strip Steaks smothered in thinly-sliced beef tallow fries.
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One final shot of the sandwich.

Mushroom Swiss Steak Sandwich

Sliced ribeyes never tasted so good between a sandwich bun – all thanks to a homemade mushroom cream sauce that is out of this world.
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The Californian Steak Sandwich sliced and ready to eat!

Californian Steak Sandwich

This filet mignon steak sandwich features fresh guacamole, cheddar cheese, and spicy jalapenos.
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Chimichurrie Steak Sandwich being held close to the camera to show the assembly of the sandwich.

Chimichurri Steak Sandwich

Grilled steak topped with my vibrant chimichurri sauce offers an unforgettable tangy and herby kick.
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Wagyu Zabuton Steak Sandwich

Wagyu Zabuton Steak Sandwich

Zabuton Steak is an expensive (but worth it!) cut that's deeply marbled with fat, making it soft and tender and perfect for our sandwich!
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Surf and Turf Sandwich sliced in half so you can see the inside layers.

Surf and Turf Sandwich

This recipe features grilled steaks, shrimp, and a creamy parmesan sauce that we’ll cook right over the coals.
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two halves of a bbq steak sandwich on a cutting board next to a grill

BBQ Steak Sandwich

If you’re a steak lover, a beer lover, and an onion ring fan, this is about to be your new go-to steak sandwich!
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A Birria Grilled Cheese Sandwich after being dipped in the consomme.

Birria Grilled Cheese Sandwiches

These grilled cheese birria sandwiches put regular grilled cheese and tomato soup to shame.
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A close up shot of a chopped brisket sandwich.

Chopped Brisket Sandwich

Juicy, tender beef brisket flavored with my Mesquite Peppercorn Lager Rub gets smothered in a homemade BBQ sauce for this tasty bite.
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The assembled Beef McRib Sandwich.

Beef McRib Sandwich

This tasty beef rib recipe beats out a McDonald's McRib anytime.
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Beef Rib Sandwich is ready to eat.

Beef Rib Sandwich

Tender Whole Beef Plate Rib gets seasoned and flavored with the best chimichurri sauce.
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A photo of the sandwich being dipped in the au jus.

Grilled French Dip

This classic sandwich is made with ribeyes and served with garlic parmesan fries!
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My Take on Deli Sandwiches

Satisfy your cravings with my take on deli sandwich recipes, where classic deli flavors meet bold, creative twists to deliver hearty, stacked sandwiches brimming with meats, cheeses, and then some incredibly tasty toppings.

Smoked Corned Beef Sandwich with Guinness

Smoked Corned Beef Sandwich with Guinness

Corned beef brisket, Guinness beer, and rye bread create the perfect Irish-inspired sandwich.
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The assembled Smoke Fried Bologna Sandwich.

Smoke Fried Bologna Sandwich

If you’ve never had bologna sandwiches that are bursting with smoky flavor, you’re missing out!
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Smoked Meatball Sub assembled and ready to serve.

Smoked Meatball Sub

If you're looking for a crowd-pleasing recipe, who could resist gooey cheese, meatballs, marinara sauce, and soft bread?
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Spicy Meatball Sub assembled and ready to dig in.

Spicy Meatball Sub

Meet the Spicy Meatball Sub, where Italian meatballs, bacon, and cheese meet up with a spicy red sauce.
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Smoked Sausage Chimichurri Sandwich

Smoked Sausage Chimichurri Sandwich

Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!
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Viral Sandwich Recipes

Last but not least, let’s talk about some sandwiches that have been all over social media! These sandwiches have made their rounds on the Internet, and for good reason. They’re unique and pretty tasty! Make sure to give the viral sensations a try.

Viral pizza sandwich made with chorizo and chimichurri

Pizza Sandwich

The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
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side view of buns layered with ground sausage, egg, and chimichurri on a plate

Cheese Stuffed Sausage Sandwich

This Cheese Stuffed Sausage Sandwich is stuffed with gooey cheddar and layered with Italian sausage, a fried egg, and fresh chimichurri.
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Donut Breakfast Sandwich

Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!
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What to Serve with Sandwiches

All sandwich recipes are versatile enough to pair with a variety of sides. Here are some simple ideas:

  • Potato Chips and French Fries – You can’t go wrong with a pile of your favorite potato chips or crispy French Fries to go with your best sandwiches.
  • Pickles – Whether sliced, whole, or quartered, some crunchy dill pickles are always a good idea.
  • Potato Salad – Tossed some olive oil, garlic, and herbs over sliced boiled potatoes to complement any good sandwich.
  • Green Salad – Keep it fresh with a light arugula or spinach salad dressed simply in olive oil and red wine vinegar.
Half of a chimichurri steak sandwich so you can see the layers on the inside.

How to Store and Reheat Leftover Sandwiches

If you’ve got leftover sandwiches (or you’re meal-prepping for later), it’s important to know how to store and reheat them properly so they stay fresh and delicious.

Storing Leftover Sandwiches

  1. Wrap Individually – Wrap each sandwich tightly in plastic wrap or aluminum foil to keep out air, which can make the bread go stale faster.
  2. Use Airtight Containers – Place your wrapped sandwiches in an airtight container. This adds an extra layer of protection against moisture and air. Sandwiches can be stored in the fridge for 2-3 days.
  3. Freeze for Later – If you’re storing for longer, sandwiches like pulled pork freeze well. Just be sure to omit any fresh greens or veggies before freezing, as they won’t hold up. Wrap them tightly and store them in a freezer-safe bag for up to 3 months.

If you’re in a hurry, you can reheat your sandwich in a toaster oven or an air fryer or you can place it on a hot grill. 

More Delicous Handhelds

Another favorite snack of mine is the cheesesteak. If that’s up your alley, check out Animal Style Cheesesteak Recipe, Pizza Cheesesteak, and Smoked Philly Cheesesteak Sliders.

FAQs for the Best Sandwich Recipes

What is the origin of sandwiches?

So, legend has it that sandwiches go way back to the 1700s, when John Montagu, the 4th Earl of Sandwich, wanted to keep his hands free for gambling. He asked for his food to be slapped between two slices of bread, and boom—one of the greatest meals-on-the-go was born. Fast forward a couple hundred years, and now this simple idea is pretty much a global food icon.

Are sandwiches okay to serve at dinnertime?

Absolutely! Sandwiches can be hearty and filling enough for dinner, especially when made with rich ingredients like pulled pork, steak, or smoked meats. Pairing them with sides like potato salad or grilled vegetables makes them a satisfying evening meal.

What’s the best sandwich to make in a hurry?

For a quick, delicious sandwich, a grilled cheese is hard to beat. It’s fast, requires minimal ingredients, and can be dressed up with extras like pulled pork, shredded beef, or BBQ chicken. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

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

Steak Bite Tacos

The Steak Bite Tacos on a sizzling griddle.

If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and…

The post Steak Bite Tacos appeared first on Over The Fire Cooking.

The Steak Bite Tacos on a sizzling griddle.

If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and your favorite toppings, they’re buttery and savory all at once. This steak taco recipe is also a great make-ahead meal for a busy weeknight taco night or big parties because you can prep a massive batch of steak at one time. When you’re ready to make your steak bite tacos, just pop the steak in your warmer oven while you prep your fixings!

The Steak Bite Tacos on a sizzling griddle.

Why You’ll Love Steak Bite Tacos

In my opinion, Taco Tuesday should be a national holiday. I love tacos and have made lots of variations because there’s just something about easy steak tacos that is so satisfying.

The best thing about these flavorful steak tacos is the bite size steak pieces make them super easy to eat. No more taking a bite and having all the taco filling fall right out! Also, the garlic butter in this recipe is insane. It makes this recipe next level. 

​Because the butter and steak combo is so freakin’ delicious, I’ve got plenty of recipes with these two ingredients. Check out Steak Pinwheels with Cowboy Butter, Chili Butter Steak and Shrimp and Steak Frites With Garlic Chili Butter.

Steak Bite Tacos Ingredients

  • Steak: ​I’m going with New York strip steaks or ribeyes here, but if you’ve got another cut in mind, feel free to sub it in. I’m testing out a new seasoning on the steaks today, it’ll be available to you soon! Alternatively you can use your favorite steak rub, or a simple salt, pepper, garlic mixture. Then, we’ll add in some minced garlic and parsley while cooking.
  • Tacos: ​Because you can’t have a proper taco without shredded cheese (I used Jack cheese), chopped fresh cilantro, diced white onions and warm tortillas. 
  • Garlic Butter: Here’s the part of the recipe that gives these easy steak tacos tons of flavor. We’ll melt unsalted butter and mix it with more minced garlic, chopped fresh chives, red pepper flakes and kosher salt. 

The Best Way to Warm Up Tortillas

We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?

Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up.

Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off. You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.

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

How to Make Steak Bite Tacos

First thing: that freakin’ delicious butter. In a small bowl, mix together 12 ounces of unsalted butter (which equals 24 tablespoons of butter), 2 tablespoons minced garlic, 1.5 tablespoons chopped chives, 1.5 tablespoons red pepper flakes and 1 teaspoon kosher salt. Then, set the garlic butter to the side until you’re ready to use it. 

Seasoning the steak bites and mixing together the garlic butter sauce.

Next, cut two New York strip steaks or ribeye steaks into bite-sized cubes. Slather those small pieces of steak with oil, then generously season with a steak rub. I’m testing out a new rub today, but you can alternatively use 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Place the steak bites in the fridge until you’re ready to grill. 

Adding the raw steak bites to the grill and then cooking with the minced garlic and parsley.

Preheat your grill to medium-high heat, about 375 degrees Fahrenheit. Place a cast iron skillet on the grill, then add in the steak. Sear the steak on all sides, then add in 2 tablespoons minced garlic and 1.5 teaspoons chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.

Assembling steak bite tacos on a sizzling griddle.

To finish our steak bite tacos, place a cast iron skillet on the grill over medium heat. Add a tortilla to the pan, warm for 30 seconds, then flip and top with a handful of shredded Jack cheese. Place the steak, diced white onion, chopped cilantro and butter sauce on the tortilla, then fold it over to crisp up. Cook the steak bite taco until the cheese is melted and the tortilla is crispy.

Pull off, finish with a squeeze of lime juice, serve and enjoy!

What to Serve with Steak Bite Tacos

​Since this steak bite taco recipe is quick and easy, you’ll want to do the same with your sides. Everyone’s always stoked about chips and salsa or guacamole, which would be a great starter for these steak tacos. You could do a simple slaw on the side, with lots of lime and scallions, or some blistered shishito peppers. Refried beans and rice are also simple staples!

Three finished steak bite tacos on the grill.

Leftovers and Reheating

If you’ve got leftovers of these steak bite tacos, store the steak in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a large skillet on the stovetop or grill at medium heat. Store the garlic butter in an airtight container in the fridge for up to 2 weeks. To reheat, warm up in a small saucepan over medium-low heat, then slather over everything. 

For More Beef Tacos

FAQs

What’s another cut of beef I can use for steak bite tacos? 

Skirt steak, flank steak and sirloin steak are all great options. You’ll get great beefy flavor whatever you choose!

​What are some other ideas for toppings? 

Another reason I love tacos: they’re so versatile! If you’re looking for other toppings, sour cream, cotija cheese, corn salsa, salsa verde, red onion, and homemade salsa or pico de gallo would all be great additions to your taco bar. 

What’s better, flour tortillas or corn tortillas? 

You can use either in this steak bite taco recipe! Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. 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.

The Steak Bite Tacos on a sizzling griddle.
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Steak Bite Tacos

These freakin' delicious steak bite tacos are buttery and savory all at once. Perfect quick and simple recipe for taco night!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 1099kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 NY Strips or Ribeyes cut into bite sized cubed
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Neutral Oil as needed
  • 2 tbsp Minced Garlic
  • 1 tbsp Chopped Parsley

Tacos:

  • 2 cups Shredded Jack Cheese
  • Chopped Cilantro garnish
  • Diced White Onions garnish
  • Flour or Corn Tortillas

Garlic Butter:

  • 12 oz Unsalted Butter Melted
  • 2 tbsp Garlic Minced
  • 1.5 tsp Red Chili Flakes
  • 1.5 tbsp Chives Chopped
  • 1 tsp Kosher Salt

Instructions

Steak and Butter:

  • Add all the ingredients for your butter to a bowl and mix. Set to the side until ready to use.
  • Slather your cubed steak with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F).
  • Add a cast iron skillet to the grill and add in the steak. Sear off the steak on all sides, then add in minced garlic and chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.

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. Add the steak, cilantro, onion and butter sauce to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
  • Pull off, serve and enjoy!

Notes

The Best Way to Warm Up Tortillas
We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?
Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up. Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off.
You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.

Nutrition

Calories: 1099kcal | Carbohydrates: 6g | Protein: 39g | Fat: 103g | Saturated Fat: 61g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 324mg | Sodium: 2748mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2924IU | Vitamin C: 5mg | Calcium: 497mg | Iron: 3mg

The post Steak Bite Tacos appeared first on Over The Fire Cooking.

Smoked Beer Cheese

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese —…

The post Smoked Beer Cheese appeared first on Over The Fire Cooking.

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese — are getting their time in the spotlight. We take this smoked queso to the next level by adding beer, steak and shrimp!

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Because we’re using Samuel Adams Just the Haze IPA, we get a nice tang in our smoked beer cheese without any of the alcohol. Samuel Adams has been brewing freakin’ delicious beers since 1984, so you know the company’s nonalcoholic options won’t disappoint. 

Post sponsored by Samuel Adams

Why You’ll Love Smoked Beer Cheese

Whether you’re making it for the big game or as a party appetizer, this smoky beer cheese goes with everything. Soft pretzels and smoked beer cheese dip? Basically a match made in my football heaven. In this beer cheese recipe, we beef things up (literally) by adding steak and shrimp. Why? Because it’s fun and adds more flavor! Don’t let anyone tell you that you can’t have a dip recipe for dinner. 

For more beef and cheese, check out Steak Sliders with Beer Cheese, Beer Braised Beef Melt and Grilled Steak with Cheese Stuffed Onions.

Smoked Beer Cheese Ingredients

  • Beer Cheese: This beer cheese recipe combines four types of cheese — Velveeta, cheddar cheese, Jack cheese and cream cheese — and our Samuel Adams beer, Hatch chiles, Dijon mustard, and whole milk. 
  • Steak: ​We’ll cube New York strip steaks and then season them with your favorite beef rub, minced garlic and chopped fresh parsley. 
  • Shrimp: ​Our surf portion of the smoked beer cheese stays simple, with just peeled and deveined shrimp and seafood seasoning. 
Pouring Sam Adams Just the Haze IPA into the cast iron along with the other smoked beer cheese ingredients.

What’s important about these cheeses? 

Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.

Add flavor to everything you’re cooking

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How to Make Smoked Beer Cheese

Preparing the Proteins

Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for extra smoke flavor.

Then, slather your 2-3 cubed New York strip steaks with oil and season generously with 2.5 tablespoons of your favorite steak rub. Set the steak to the side.

Next, slather you shrimp in oil as well and generously season with 2.5 tablespoons of your favorite seafood rub. Set to the side.

Making the Queso

Add a cast iron skillet or foil cooking pan to the smoker, along with 16 ounces cubed Velveeta Yellow Cheese, 2 cups shredded cheddar cheese, 2 cups shredded Jack cheese, 6 ounces of Just the Haze IPA, 2 ounces canned Hatch chiles, 2 tablespoons Dijon mustard and 1 block of cubed cream cheese. Then, close the lid and let that incredible queso smoke for 45 minutes, until the cheese has softened and is almost melted. 

Adding all the smoked cheese ingredients to a cast iron and then adding it to the smoker so it can begin to melt.

Once the cheese is looking good, add 1.5 cups whole milk and use a spoon to stir up the queso until the liquid is fully incorporated. If the queso is too thick for your liking, add more milk or beer to thin it out, then keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.

Showing the smoked beer cheese after it's been sitting on the smoker and has melted and is mixed.

Cooking the Steak and Shrimp

To make the steak and shrimp, add a skillet with oil and sear your proteins for 2-3 minutes until done. Add 1.5 tablespoons minced garlic and some chopped parsley to the cast iron pan with the steak and shrimp, then let it cook for another 1-2 minutes. Pull the steak and shrimp off and keep warm.

The steak and shrimp on cooking on the grill.

Assembling Our Smoked Beer Cheese

Top the finished dip with the steaks and shrimp, then garnish with chopped parsley and serve. Enjoy!

Smoked beer cheese with Sam Adams Just the Haze IPA ready to serve!

What to Serve with Smoked Beer Cheese

The steak and shrimp make this smoked beer cheese recipe a real meal, so you can round it out with a simple green salad or vegetable, like sauteed spinach, grilled asparagus or a side of kale. If you want to treat the smoked beer cheese sauce more like an appetizer, serve with soft pretzels or tortilla chips. 

Leftovers and Reheating

If you’ve got leftover smoked beer cheese, allow it to cool, then store it in an airtight container in the fridge and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens. If you’ve got leftover steak and shrimp, store them in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet on the grill or stove at medium heat. 

More for Game Day

FAQs

What kind of cheddar cheese should I use? 

Depends on your tastebuds! Sharp cheddar is aged longer than regular cheddar cheese; the longer the cheese is aged, the sharper and more pronounced the flavor becomes. Also, there’s no real difference between white cheddar and orange cheddar except for the color. Orange cheddar’s color comes from annatto, the seed from the achiote tree of Central and South America.

What rubs would you recommend for the steak and shrimp? 

Because it’s got hits of garlic, peppercorn and salt, along with dried vegetables like red bell pepper, this Gaucho Steakhouse rub is one of my favorites. Spiceology also carries Mermaid’s Trident Seafood Seasoning, which would be so freakin’ delicious on the shrimp. If you’ve got a favorite rub to share, leave a note in the comments — I’d be stoked to try it!


Where can I find Samuel Adams Just the Haze IPA for the smoked beer cheese? 

Samuel Adams has a great feature on the company’s website that allows you to filter your location, what type of beer you want and what size you’d like. Be sure to check it out and find your favorite beer here!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.
Print

Smoked Beer Cheese

Smoked beer cheese takes queso to the next level with Samuel Adams, steak and shrimp, making this recipe a freakin' delicious game day treat.
Course Appetizer, Dinner, Lunch, Main Course, Sauce, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
Calories 823kcal
Author Derek Wolf

Ingredients

Grilled Steak:

  • 2-3 NY Strips cubed
  • 2.5 tbsp Favorite Beef Rub
  • 1.5 tbsp Minced Garlic
  • Chopped Parsley garnish
  • Neutral Oil as needed

Shrimp:

  • 1.5 lbs Shrimp peeled & deveined
  • 2.5 tbsp Seafood Seasoning
  • Neutral Oil as needed

Beer Cheese:

  • 16 oz Velveeta Yellow Cheese cubed
  • 2 cups Cheddar Cheese shredded
  • 2 cups Jack Cheese shredded
  • 6 oz Sam Adams Only the Haze IPA
  • 2 oz Hatch Chiles canned
  • 2 tbsp Dijon Mustard
  • 1 block Cream Cheese cubed
  • 1.5 cups Whole Milk

Instructions

  • Preheat your smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
  • Slather your cubed steak with oil and season generously with your favorite steak rub. Set to the side.
  • Slather you shrimp in oil as well and generously season with your favorite seafood rub. Set to the side.
  • Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso (except for the milk). Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted.
  • Once the cheese is looking good, add your milk and use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add more milk or beer to the skillet to thin it out and keep stirring until fully incorporated again.
  • Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
  • Add a skillet with oil and sear off your steak and shrimp for 2-3 minutes. Then add some minced garlic and chopped parsley to the skillet and cook for another 1-2 minutes. Pull off and keep warm.
  • Top the queso with the steaks and shrimp. Garnish with chopped parsley and serve. Enjoy!

Notes

What’s important about these cheeses? 
Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.

Nutrition

Calories: 823kcal | Carbohydrates: 21g | Protein: 80g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 343mg | Sodium: 2191mg | Potassium: 1094mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1721IU | Vitamin C: 15mg | Calcium: 1309mg | Iron: 4mg

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The Best Butter Recipes

Dipping meats with a fork in butter

This roundup is all about my favorite thing to take steak, seafood, vegetables — basically anything you grill — to…

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

Dipping meats with a fork in butter

This roundup is all about my favorite thing to take steak, seafood, vegetables — basically anything you grill — to the next level: flavored butter recipes! Whether you’re making herb butter, cowboy butter or smoked butter, know that homemade butter is your best friend in boosting flavor. I’m stoked to share all my techniques in my favorite recipes for butter! 

Grilled steak with cowboy butter sliced and ready to serve.

Why You’ll Love Butter Recipes

If you’ve ever taken a bite of your dinner and thought it needed a little oomph to make it so freakin’ delicious, you’ve come to the right place. Flavored butter recipes — also often known as compound butter recipes — are an easy way to inject a kick into grilled meats and veggies. Because you mix butter with fresh herbs, spices, roasted garlic and more, the possibilities are endless. Once you make your own compound butter, you won’t want to stop! 

A cowboy butter steak taco being held up to the camera.

Butter Recipe Basics

  • Start with clarified butter. Clarified butter is definitely better in high-heat cooking and grilling recipes. This is because the savory butter also has a higher smoke point. You could use regular unsalted butter for our compound butters too, but just keep in mind that the milk solids and water in regular butter can burn during smoking. That can leave you with some odd flavors, which no one wants! Don’t stress, though. I’ve got a tip on the best way to make your own clarified butter below. You can also find clarified butter at your local grocery store if you’d rather go that route.
  • Be ready with fresh ingredients. Depending on your recipe, you’ll want basic ingredients like garlic, a combination of herbs like parsley or cilantro, lemon zest, lime zest or even orange zest. We’ll mix those ingredients in a small bowl with our butter.
  • Give it a twist with pantry ingredients. My FYR Hot Sauces, honey, black pepper and kosher salt are all a great way to make a better butter. 
  • If you’re making smoked butter, do NOT use a briquette. Since we’re infusing our butter with flavor from a smoking-hot coal, you want high-quality charcoal here. Please only use real wood or natural lump charcoal. Do not use briquettes or any charcoal that has been treated with chemicals. I always reach for Cowboy Charcoal because it burns super hot and super clean. That’s exactly what we need in these recipes.
A mason jar of herb butter with smoke billowing out of the top.

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How to Make Clarified Butter

First, grab your unsalted butter — you’ll want about four sticks. Melt the sticks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil.” Next, pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar. Then, pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

The Best Herb Butter Recipes

​Garlic herb butter is classic here, but there are as many herbed butter recipes are there are plants in an herb garden! Let me know your favorite in the comments below!

Venison Rack with Wild Herb Butter

Venison Rack with Herb Butter

Venison Rack with Wild Herb Butter for something unique. Low and slow is the perfect game for a smoker, so that’s exactly what we did!
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Herb Butter American Lamb Steaks

Herb Butter American Lamb Steaks

Grab some leg of lamb steaks and grill them over the fire with some herb butter sauce in this recipe!
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Stuffed Lobster Tails with garlic butter as they finish cooking on the grill.

Stuffed Lobster Tail with Garlic Butter

Lobster tails stuffed with crab and all doused in a savory garlic butter. Yes, please!
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Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve.

Grilled Steak and Shrimp with BLK Garlic Butter

Grilled Steak and Shrimp with BLK Garlic Butter for a spicy surf and turf dinner!
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Garlic butter shrimp with crusty bread

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.
herb butter ny strip

Herb Butter NY Strip

Prime cut NY Strips basted in herb butter sauce for the win!
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grilled picanha topped with garlic butter held next to a fire pit

Grilled Garlic Butter Picanha

This Grilled Garlic Butter Picanha is perfect for a backyard dinner! It's made with golden-brown picanha steaks and spicy garlic butter. 
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Garlic Parmesan Mussels

Parmesan Garlic Butter Mussels

Make something unique yet quick over the fire with these Garlic Parmesan Mussels. They are simple seafood steamed over the fire in cast iron perfect for an appetizer or dinner!
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Close up of Reverse Seared Ribeyes.

Reverse Seared Ribeyes with Black Garlic Butter

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

Chipotle Garlic Butter Shrimp

Nothing better to warm you up than this Chipotle Garlic Butter Shrimp on a snowy day! A quick cook for a delicious meal!
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Garlic Butter Steak and Shrimp Recipe

Grilled Steak & Shrimp with Garlic Herb Butter

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Grilled Garlic Butter Lobster Recipe

Grilled Lobster With Garlic Butter

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The Best Smoked Butter Recipes

I’ve been on a kick of infusing butters, chimichurri and salsa verde with extra smoke flavor from a white-hot coal off the grill. It’s a simple technique, but make sure you follow the directions to get the best results. That hot honey butter is one of my favorite ways to dress up a steak right now!

Smoked Butter

As crazy as it sounds, we're dropping hot charcoal into a savory and spicy butter sauce that levels up ANY dish!
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Smoke billowing out of the butter sauce.

Smoked Steak Butter

Smoked Steak Butter will not only elevate your grilled steak, but will make almost anything taste incredible!
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Hot honey butter

Hot Honey Butter

Hot honey butter combines sweet, spicy and smoky flavors, and it's so freakin' delicious on steak, seafood and more.
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The Best Cowboy Butter Recipes

Cowboy butter is really just a catch-all term for a spicy herb and garlic butter. It’s a pretty versatile butter because it’s a delicious topping that can be served melted or as classic cold butter.

The Cowboy Butter Burger is the ultimate bite.

Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
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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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Cowboy Butter Sliders

Cowboy Butter Sliders

Cowboy Butter Sliders are the ultimate comfort food. Tender sliced filets are slathered in the zesty spicy butter and paired with caramelized onions and gooey mozzarella cheese.
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One sliced and one whole Grilled Ribeye with Cowboy Butter.

Grilled Ribeye with Cowboy Butter

Grilled Ribeye with Cowboy Butter
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The coffee crusted venison rack sitting with potatoes and bacon wrapped asparagus.

Coffee Crusted Venison Rack with Cowboy Butter

Coffee Crusted Venison Rack for a perfectly cooked venison dinner.
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Chili Butters & Other Spicy Butters

For those of you that like something with a kick. Remember, you can also turn the heat up or down, and adding chilis, hot sauces and cajun seasoning can be just the thing a butter needs!

Chili Butter Steak and Shrimp plated and served.

Chili Butter Steak and Shrimp

Chili Butter Steak and Shrimp for a spicy, savory surf and turf experience.
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Sliced steaks ready to eat.

Coffee Crusted Ribeyes with Honey Chili Butter

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

Smoked Lobster Tails with Spicy Garlic Butter

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grilled lobster tails

Grilled Lobster Tails with Honey Cajun Butter

Simple and easy grilled lobster tails basted with a honey cajun butter sauce. This is the ideal backyard cook for those that need some sweet and spicyness!
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dirty lobster tails

Dirty Lobster Tails with Hatch Chile Butter Sauce

Delicious dirty lobster tails cooked right on top of some hot Cowboy Charcoal. Then, these Lobster Tails are then finished with a Hatch Chile Butter Sauce for extra flavor.
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Grilled Lobster with Hot Honey Butter placed together on a serving platter.

Grilled Lobster with Hot Honey Butter

Grilled Lobster with Hot Honey Butter for a sweet, spicy lobster treat.
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delicious sriracha butter lobster tails

Sriracha Butter Lobster Tails

These Sriracha Butter Lobster Tails are the ticket to amp up any backyard barbecue. Spicy and tangy with delicious cold water lobster.
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Surf and Turf Butter Burger

Surf and Turf Burger with Sriracha Chive Compound Butter

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!
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Smoked Citrus Chile Chicken Wings

Steakhouse Ribeyes with Horseradish Butter

We can all use a really good steak every once in a while. This Steakhouse Ribeye is loaded with garlic salt and paired with king oyster mushrooms, charred asparagus, horseradish butter and BUSH’S® Steakhouse Recipe Grillin’ Beans.
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Steak Frites with Garlic Chili Butter displayed on a serving platter.

Steak Frites with Garlic Chili Butter

Steak Frites with Garlic Chili Butter for your elevated steak and fries dish.
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Other Buttery Ideas

Cilantro Lime Butter Scallops

Cilantro Lime Butter Scallops

These Cilantro Lime Butter Scallops are perfectly seared then topped off with a zesty citrus butter over top. A great seafood dinner!
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Smoked Tequila Butter Shrimp

Smoked Tequila Butter Shrimp

Another seafood recipe swimming in butter? Heck yes! Today we have a Smoked Tequila Butter Shrimp Recipe cooked over fire.
View Recipe

What to Serve with the Best Butter Recipes

As I like to say, the better question is what NOT to serve with these butter recipes. They take steaksseafoodburgers and other meats to the next level. I also think it’s a great dipping sauce for cornbread, dinner rolls, or a slice of fresh bread. 

Dipping meats with a fork in butter

Another favorite sauce of mine is chimichurri. If you want another sauce to add to your meals that’s fresh and herby, then make sure to check out my Best Chimichurri Recipes!

Leftovers and Reheating

Once you’ve crafted your delicious butter mixture, proper storage is key to maintaining its rich flavor and quality. After you’ve prepared it, let the butter cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to 2 weeks. You can also freeze the butter in ice cube trays for up to 6 months.

FAQs

​What kind of butter should I use? 

For best results in these butter recipes, go for unsalted butter, since you can season to your favorite flavor more so than with salted butter. There’s a lot of good quality butter in grocery stores! Sample a few store-bought butter brands and see what you like best. I’d love to hear what you find out in your butter taste-testing journey. 

Should I brown my butter? 

Brown butter works great in lots of other settings, but I try not to do it here. That’s because I don’t want the bold flavor to overpower the other ingredients in our beautiful butter.

Can I swap the herbs or other ingredients?

Definitely! Just keep an eye on the recipe, because you don’t want to create conflicting flavors. For Tex-Mex style dishes, I like to stick with cilantro and parsley. Those two herbs are super versatile, since cilantro is great with Thai and Indian flavors too. Parsley really goes with pretty much anything. For Italian-inspired dishes, rosemary, fresh thyme and oregano are great options too. There are so many different ways to make the perfect spread, I could go on and on!

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By Derek Wolf

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

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Perfect Ribeye Steak

Perfect Ribeye Steak Recipe.

Few things in life are as mouth-watering as the Perfect Ribeye Steak. If you’re a fan of juicy steak, this…

The post Perfect Ribeye Steak appeared first on Over The Fire Cooking.

Perfect Ribeye Steak Recipe.

Few things in life are as mouth-watering as the Perfect Ribeye Steak. If you’re a fan of juicy steak, this ribeye recipe is about to become your new go-to for epic results. Fiery hot coals kick off the smoky cooking, followed by a butter-basting technique in a cast iron pan that infuses the meat with rich, savory goodness. Meanwhile, smashed garlic and fresh Mediterranean herbs elevate the flavors to the next level.

Perfect Ribeye Steak Recipe.

Cooking ribeye steak isn’t just about tossing it on the grill. Instead, the secret to a perfectly cooked steak lies in the cooking process. That’s where I come in to guide you step by step. This easy recipe is crafted to help you achieve ribeye steak perfection every single time.

Why You’ll Love This Juicy Ribeye Steak Recipe

First, you’ll love the cooking time on this recipe because it’ll be ready faster than you can get a table at your favorite steakhouse. Next, there’s nothing quite like a tender ribeye steak with that rich marbling that gives it its signature flavor. But what really sets this recipe apart is the butter basting for the last 20 degrees of cooking. 

This steak recipe starts by first getting a good sear on the grill. After that, it moves to a cast iron skillet with a garlic-herb butter baste. Consequently, this method delivers a steak that’s perfectly cooked and full of flavor. It works especially well with thick cuts, such as a tomahawk steak or our bone-in ribeye steak, because it allows you to get a delicious crust while keeping the inside tender and juicy.

If you love grilling steak, you’ll want to check out The Best Grilled Steak Recipes roundup.

Ingredients Needed for Perfect Ribeye Recipe

The ribeye steak recipe is simple yet requires 2 important steps.
  • Beautiful Ribeye Steak – Good steak is essential for the best flavor. A ribeye cut that has good marbling gives the best results. Next, we’ll slather the outside of the steak with FYR BLK Hot Sauce as a binder. Then, we’ll generously season it with black pepper, kosher salt, garlic powder, and some Bourbon Prime seasoning

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.

  • Butter Baste – Unsalted butter, fresh sprigs of rosemary and thyme, and a few smashed garlic cloves are all that’s needed.

This combo of fresh herbs and then the butter gives your steak a next-level flavor. It’s absolutely perfect for special occasions or just a weeknight dinner for two with a glass of red wine.  

How to Cook the Perfect Ribeye Steak

Let’s get into the cooking process. First, take your ribeye steak out of the fridge. For the best results, let them come to room temperature. Preheat your grill to super high heat, aiming for about 400-450 degrees F. This high heat is undoubtedly the first key to the recipe’s success.

Place your steak over the hot coals and then let them sear for about 4-5 minutes per side. Or once the meat reaches an internal temperature of 100 degrees F. This step allows us to achieve a good crust on the steak while also capturing all the extra flavor from the smoky grill.

The seared ribeye gets basted in a cast iron pan with garlic, herbs, and butter.

Next, pull the steak off the grill and then lower the heat to medium (around 325 degrees F). Add a cast iron skillet to the grill and then let it heat up fully.

Place your steak back into the pan once the cast iron pan is hot. Drop in the butter, rosemary, thyme, and garlic cloves. As the butter melts, spoon-baste the steaks, ensuring the foam stays white or yellow. If the butter starts to brown or blacken, immediately remove the hot skillet and cool. If needed, replace the butter to avoid bitterness.

The perfect ribeye steak is done and ready to eat.

Cook the steak until it reaches an internal temperature of 120 degrees F. Once the steak is perfectly cooked, go ahead and remove it from the skillet. Now, let it rest on a warm plate for 5-10 minutes to settle all the juices.

If you’re feeling fancy, toss some shrimp or lobster meat into the skillet for 2-3 minutes. It goes perfectly with that steak and garlic butter! Plus, the delicious butter baste is already created, so you might as well take advantage of it!

For more surf and turf recipes, check out my Best Surf and Turf Recipes.

The sliced ribeye is served with some lobster meat all in a cast iron pan.

What to Serve with Your Ribeye Steak

After mastering the perfectly delicious ribeye steak, some killer sides will complete the feast. You can’t go wrong with some baked potatoes smothered in butter, sour cream, and chives. Or, consider some creamy mashed potatoes, some roasted vegetables, or a fresh green salad. 

More Ribeye Recipes

Also, if you’re on the hunt for different butters to enhance your steak recipes, make sure to check out my Best Butter Recipes.

Storing & Reheating Leftovers

If you have leftovers, then be sure to store your steak in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat avoid the microwave and, alternatively, warm the steak in a hot pan over medium heat to keep it juicy and tender.

FAQs

What’s the best way to achieve a good sear on a ribeye steak?

To get that perfect sear, make sure your ribeye steak is at room temperature before cooking. Also make sure your coals are nice and hot and that your grill has preheated before laying them down on the grill grates. Just like an oven, we want the grill to already be hot before placing the steak on it!

Do you recommend that I salt steaks and let them brine in the fridge beforehand?

While this step is not required, if you’ve got the time, it’s definitely worth trying. This process, known as dry brining, enhances the steak’s flavor and helps to tenderize it.

Simply season your ribeye with kosher salt, then place it uncovered in the fridge for at least 1 hour, or up to 24 hours for the best results. This allows the salt to penetrate the meat, drawing out moisture and then reabsorbing it, which results in a juicier and more flavorful steak when cooked.

For more info on brining, check out my deep dive into The Benefits of Brining.

Where can I source the highest-quality ribeye steaks online?

When looking to source the highest-quality ribeye steaks online, you have several excellent options. Reputable sources include Snake River Farms, known for their American Wagyu beef, and Porter Road, which offers dry-aged, pasture-raised ribeye steaks.

Additionally, ButcherBox delivers grass-fed, grass-finished beef directly to your door, and Crowd Cow allows you to choose from a variety of sustainable farms. For those seeking premium cuts, Holy Grail Steak Co. is another top choice, offering a selection of ribeye steaks from renowned farms and producers.

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Perfect Ribeye Steak Recipe.
Print

Perfect Ribeye Steak

This is my take on making a butter-basted ribeye in your backyard, which is the makings of the Perfect Ribeye Steak.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 252kcal
Author Derek Wolf

Ingredients

Steak:

Butter Baste:

  • 4 tbsp Butter unsalted
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 3 Garlic Cloves smashed

Instructions

Steak:

  • Slather your steak in FYR BLK Hot Sauce. Then, generously season your favorite cut of steak with salt, pepper and garlic powder all over. Add a little seasoning of Bourbon Prime or your favorite steak rub.
  • Preheat your grill for high heat direct cooking (about 400-450F).
  • Add your steaks to the grill to sear directly over the hot coals for 4-5 minutes per side or until it is 100F internal. This will add all that smokiness to the outside of your steaks.
  • Pull the steaks off and lower the temp on the grill to medium (about 325F).
  • Add a cast iron skillet with some oil over the fire and add the steak back to the skillet.
  • Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool more.
  • When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes.
  • (Optional) Add some shrimp or lobster meat to the skillet with all that butter to cook for 2-3 minutes for an extra punch of flavor!
  • Slice the steak up, serve and enjoy!

Nutrition

Calories: 252kcal | Carbohydrates: 6g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 3611mg | Potassium: 260mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

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Surf and Turf Sliders

Surf and turf sliders with cowboy butter

Get ready for some luxe, freakin’ delicious mini burgers: surf and turf sliders! This sliders variation puts an exclamation point…

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Surf and turf sliders with cowboy butter

Get ready for some luxe, freakin’ delicious mini burgers: surf and turf sliders! This sliders variation puts an exclamation point on classic surf and turf. I’m not shy about my love for sliders, so you’ve got to know I’m stoked to add these sandwiches to the mix. 

Surf and turf sliders with cowboy butter

Why You’ll Love Surf and Turf Sliders

Whatever you call it — surf and turf, reef and beef, just plain old lobster and steak — surf and turf has a stellar reputation for a reason. Plus, because you’re serving two proteins, it’s a versatile crowd pleaser.

Our version of surf and turf sliders uses ribeye steaks and lobster claw meat for that high-quality feel. Since I love cheese on sliders, I’ve also got provolone cheese slices to round out the dish. You can skip it on these surf and turf sliders if you don’t like seafood and cheese (which I can’t say I’ve ever really understood, because lobster mac and cheese is insanely good). 

A single surf and turf slider

For more surf and turf, check out Steak and Lobster in a Pizza Oven, Grilled Steak with Lobster Mac and Cheese, Steak and Shrimp Alfredo and Texas Fajitas!

Ingredients for Surf and Turf Sliders

  • Steak: For the turf portion of our sliders, we’ll grill ribeye steaks. Our steak seasoning is my Bourbon Prime Rub and I used FYR BLK Hot Sauce as a binder.
  • Lobster: I use lobster claw meat here because it’s less expensive than lobster tail, but still has great flavor and texture. We’ll season the lobster meat with butter, seafood rub, garlic cloves and chopped chives. 
  • Sliders: For slider buns, I’m a huge fan of King’s Hawaiian Slider Rolls. We’ll also add provolone cheese and Everything Bagel Rub to round out this freakin’ delicious recipe. 

Cowboy Butter

If you want to take these sliders to the next level, serve them with cowboy butter for dipping! Cowboy butter is really just a catch-all term for a spicy garlic and herb butter. To make my favorite cowboy butter, which I’ve used with grilled ribeyes, mix together 1 cup melted butter, juice from 1 medium lemon, 2 tablespoons minced garlic, 1.5 tablespoon Dijon mustard, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon black pepper, 1/2 teaspoon cayenne powder and kosher salt to taste (I usually like 1/2 tsp salt) in a small bowl. Serve and enjoy with these sliders or really any surf and turf recipe! 

For other delicious butter recipes, check out all my favorites here: The Best Butter Recipes

Add flavor to everything you’re cooking

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How to Make Surf and Turf Sliders

Grilling the Ribeyes

Slather your steaks with vegetable oil and generously season with 3 tablespoons of my Bourbon Prime Rub (or your favorite steak rub) and a few dashes of FYR BLK Hot Sauce to serve as a binder. Set in the fridge until you’re ready to cook.

Seasoning ribeye steaks

Preheat your outdoor grill to medium-high heat (about 375 degrees Fahrenheit) for two-zone indirect grilling. Next, add your 1-2 ribeye steaks to the grill. Cook them for 4-6 minutes per side or until they are 120 degrees F internal temperature.

Once the steaks have reached temperature, pull them off to let them rest for 10 minutes. When they’re done resting, slice the steaks against the grain.

Grilling ribeye steaks for surf and turf sliders

Preparing the Lobster Meat

​Next, add a cast iron skillet to the grill with 3 tablespoons of unsalted butter. Once the butter has melted, add 2 cups of lobster claw meat, 4 minced garlic cloves and 2 tablespoons of your favorite seafood rub to the skillet. Mix it all together and cook for 5 minutes over a low simmer. Then, pull the skillet off the grill and top your surf mixture with 2 tablespoons of chopped chives. 

Sauteeing lobster meat

Assembling the Sliders

While keeping the slider rolls together, slice your slider rolls in half (horizontally) so there is a top side and bottom side. Then, place the bottom bun half into a foil bin or a large skillet. Add a layer of provolone cheese, sliced steak, cooked lobster meat, then finish with another layer of sliced cheese plus the top part of the buns. Gently brush a little melted butter over the top of the rolls and sprinkle the surf and turf sliders with Everything Bagel Rub. 

Assembling surf and turf sliders

Next, get your grill to a two-zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin, then place on the hot grill rack to cook until they are golden brown and crispy (about 10-12 minutes). Once they’re done, pull the sliders off the grill and let them cool for 2-3 minutes.

Slice up your sliders and serve with cowboy butter for dipping. Enjoy!

Grilling and serving surf and turf sliders

What to Serve with Surf and Turf Sliders

This is definitely a full recipe, so feel free to keep your sides easy with a simple green salad or your favorite green vegetable. To get that steakhouse vibe, I like sautéed spinach, grilled asparagus or grilled zucchini. 

For More Sliders

Leftovers and Reheating

If you find yourself with leftover surf and turf sliders, store them in an airtight container in the refrigerator. To reheat, simply warm them up on a medium-high heat grill or a 350-degree F oven while wrapped in aluminum foil. 

A pile of surf and turf sliders

FAQs

​Can I substitute different proteins? 

Definitely! You can use jumbo shrimp instead of lobster for your surf and turf sliders. In that case, just toss shrimp with the same ingredients in the cast iron skillet. If you want a different turf, you can go with other steaks like New York strip or sirloin. You could also use beef patties or lamb burger. 

​What do you recommend for seafood rub? 

My Lemon Chili Rye is a great choice for any seafood, or you could go the Old Bay route.

You can also make your own with 1 tablespoon celery salt, 1 tablespoon garlic powder, 2 teaspoons paprika, 2 teaspoons ground ginger, 1 teaspoon of dry mustard, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and kosher salt and black pepper (about 1 tablespoon each). 

OK, but why do people say you can’t mix cheese and seafood? 


It’s based in the fact that a lot of fish is delicate — like haddock, cod and other flaky white fish — and because cheese can overpower its flavor. But you can definitely mix cheese and seafood! Think lobster mac and cheese, shrimp alfredo, shrimp and feta bakes in Greece, these surf and turf sliders and more. This Smithsonian Magazine story does a deep dive on the super interesting history behind this idea! 

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Surf and turf sliders with cowboy butter
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Surf and Turf Sliders

Surf and turf sliders combine juicy ribeye steaks, buttered lobster meat and sweet rolls for a freakin' delicious meal.
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 485kcal
Author Derek Wolf

Ingredients

Steak:

Lobster:

  • 2 cups Lobster Claw Meat
  • 3 tbsp Unsalted Butter
  • 2 tbsp Seafood Rub
  • 4 Garlic Cloves minced
  • 2 tbsp Chopped Chives

Sliders:

  • 1 Slider Roll
  • 8-10 Provolone Cheese Slices
  • Everything Bagel Rub
  • Melted Butter

Instructions

  • Slather your steaks with oil and generously season with my Bourbon Prime Rub 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 to the grill and cook for 4-6 minutes per side or until they are 120F. Once the steaks are done, pull off to let rest for 10 minutes. When done resting, slice the steaks.
  • Add a cast iron skillet to the grill with butter to melt. Add the lobster meat, minced garlic and seafood rub to the skillet and mix together. Cook for 5 minutes over a low simmer, then pull off and top with chopped chives.
  • While keeping the slider rolls together, slice your slider rolls in half (horizontally) 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 steak, cooked lobster meat and finish with a layer of more sliced cheese plus the top part of the buns.
  • Gently brush a little butter over the top of the rolls and sprinkle with everything bagel rub.
  • 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 cowboy butter for dipping. Enjoy!

Notes

Cowboy Butter
If you want to take these sliders to the next level, serve them with cowboy butter for dipping! Cowboy butter is really just a catch-all term for a spicy garlic and herb butter. To make my favorite cowboy butter, which I’ve used with grilled ribeyes, mix together 1 cup melted butter, juice from 1 medium lemon, 2 tablespoons minced garlic, 1.5 tablespoon Dijon mustard, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon black pepper, 1/2 teaspoon cayenne powder and kosher salt to taste (I usually like 1/2 tsp salt) in a small bowl. Serve and enjoy with these sliders or really any surf and turf recipe! 

Nutrition

Calories: 485kcal | Carbohydrates: 8g | Protein: 42g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 233mg | Sodium: 865mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1716IU | Vitamin C: 4mg | Calcium: 423mg | Iron: 2mg

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Best Buffalo Wings

Best buffalo wings ready to eat

Buffalo wings are the ultimate game day appetizer and party food. But guess what? We don’t have to confine these…

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Best buffalo wings ready to eat

Buffalo wings are the ultimate game day appetizer and party food. But guess what? We don’t have to confine these hot wings to just football season! Here’s my recipe for the best buffalo wings, which are a spicy spin on these delicious double fried wings.

That means we’ve got the flavor of classic Buffalo wings — plus some extra sweetness — paired with the smoking, frying and saucing masterpiece that is double fried wings. Add some ranch dressing or blue cheese dressing and it’ll be like your personal Super Bowl party any day of the week.

Best buffalo wings ready to eat!

Why You’ll Love Buffalo Wings

Buffalo wings were invented in western New York city. There are plenty of stories about how classic Buffalo chicken wings came to be, but all I need to know is that they’re so freakin’ delicious.

Because I love putting my own spin on an oldie but goodie recipe, we’ve got local honey in our homemade Buffalo sauce to add a tinge of sweetness to the heat of the wings. The double frying method really gets us those extra crispy Buffalo wings. The smoking step helps to add some savory smoke to the whole combo!

Chicken coming out of the frying oil.

In this recipe I utilize the process of smoking and then frying the wings. This process works amazing for wings, as can also be seen in Smoked Double Fried Wings and Smoked and Fried Sticky Wings. I also used this process for my Ribs, Turkey and even Chicharrones! It’s a cooking process that definitely worth trying since it results in a crispy exterior texture while also keeping the meat inside tender and juicy!

​Buffalo Wings Ingredients

  • Chicken Wings: We’ll season our 2 pounds of chicken wings — either whole chicken wings or what are known as “party wings,” where the drumette and the flat are already separated — with kosher salt, black pepper, garlic powder and cayenne powder. You’ll also want about a quart of frying oil on hand. 
  • Buffalo Wing Sauce: To make our homemade buffalo sauce, we’ll use 1 cup of cayenne pepper sauce (Frank’s Hot Sauce is a great option) with local honey, unsalted butter and kosher salt. 

Homemade Ranch Dressing

I’ve used this easy ranch dressing recipe for my smoked jalapeño poppers. It’s super simple, and it works just as well here if you want something different than blue cheese dip! In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy. 

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How to Make Buffalo Wings

​Get ready for the best wings that Buffalo has ever seen! 

Grilling the Wings

First, slather your chicken wings in canola oil. In a bowl, mix together 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 1/2 tablespoon of cayenne and 1 tablespoon of garlic powder. Then, add the spice mixture to the chicken and mix thoroughly. Set chicken in the fridge for 30 minutes.

Chicken wings on the smoker.

Preheat your grill to 250 degrees Fahrenheit for two-zone indirect cooking. If you’d like some extra smoke flavor, add some wood chips to the fire. Then, place your chicken wings on the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep them warm until you’re ready to use them.

Frying the Wings 

Next, kick up the heat in your grill to 400 degrees F. Add 1 cup of hot sauce, 1/2 cup of local honey, 2 tablespoons of unsalted butter and kosher salt to taste to a cast-iron skillet. Bring those ingredients to a simmer; once the sauce has begun to bubble up on the sides for 1 minute, pull it off the fire and keep it warm you’re ready. 

Buffalo sauce being mixed together on the grill.

If you’re a fan of buffalo sauce, make sure to also check out my Buffalo Chicken Quesadilla, Cheesy Buffalo Chicken Sliders and Easy Buffalo Chicken Dip with Stuffed Crust. All of which are great to enjoy on your own, or shareable for a party!

Next, place a Dutch oven on the smoker and carefully add your frying oil. You’ll want to heat the oil up to 350 degrees F before you add your chicken wings. Carefully add the cooked wings to the frying oil, in small batches as needed, and cook for 2-3 minutes. Flip and stir occasionally. 

Dropping chicken into the frying oil for its second fry.

After the wings have fried for the first time, pull them off and place them in a large bowl. Toss chicken wings with about 1 cup of your buttery Buffalo sauce.

Tossing wings in Buffalo sauce.

Then, add the tossed Buffalo wings back to the frying oil at the same temperature and fry for another 2-3 minutes, again in small batches if needed. Once they’re done frying, toss the Buffalo wings again in more sauce.

Frying the sauced Buffalo wings in oil.

Serving Buffalo Wings

When you’ve finished cooking the wings, place them on a plate with ranch dressing or blue cheese dip. Serve and enjoy!

Buffalo wings and dip on the serving platter.

What to Serve with Buffalo Wings

​Celery sticks, of course. But really any crunchy vegetable would be great here — especially if you can dip it in the ranch or blue cheese dressing! A simple Caesar salad is a delicious option too.

Leftovers and Reheating

For leftover Buffalo wings, store them in an airtight container in the refrigerator for 3-5 days. To reheat, use a 350 degree F oven or air fryer to help maintain the crispy texture. Microwaving can make these wings soggy, and no one is happy about a soggy wing!

Buffalo wings with blue cheese dip ready to devour.

For More Chicken Wings

FAQs

​How do I dial down the spice level? 

Spice is such a personal preference. Fortunately, Buffalo recipes give you the option to make your wings mild or with a super spicy kick. Just use less or more cayenne pepper when you first season the chicken to match your taste buds.

Can I prep these wings ahead of time? 

Sure! These Buffalo wings taste the best when they’re fresh and crispy, you can partially make them ahead of time. Smoke and fry the wings, then refrigerate or freeze them. When you’re ready for your party, complete the second fry and toss the wings in the Buffalo sauce.

Can I visit the birthplace of Buffalo wings? 

Like I said, there are plenty of origin stories out there about Buffalo wings, but a lot of stories point to Buffalo’s Anchor Bar as home to the geniuses who invented Buffalo wings. The restaurant now has locations all over the U.S., so grab me a Buffalo wing T-shirt if you go!

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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.

Best buffalo wings ready to eat
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Buffalo Wings

Our best Buffalo wings have a spicy-sweet kick, paired with the smoking, frying and saucing masterpiece of double fried wings.
Course Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 people
Calories 2.561kcal
Author Derek Wolf

Ingredients

Chicken Wings:

  • 2 lbs of Chicken Wings
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • ½ tbsp Cayenne Powder
  • Canola Oil as needed
  • 1 qt Frying Oil peanut or vegetable

Buffalo Sauce:

  • 1 cup Hot Sauce cayenne based
  • 1/2 cup Local Honey
  • 2 tbsp Unsalted Butter
  • Kosher Salt to taste

Instructions

  • Slather your chicken wings in oil.
  • In a bowl, mix together your salt, pepper, cayenne and garlic then add to the chicken. Mix thoroughly.
  • Set chicken in the fridge for 30 minutes.
  • Preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.
  • Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal.
  • Once the wings are done, pull them off and keep warm until ready to use.
  • Next, kick up the heat in your grill to 400F. Add a cast iron skillet with all the ingredients for the Buffalo Sauce and let come to a simmer. Once it has begun to bubble up on the sides for 1 minute, pull off and keep warm till ready to use.
  • Next, add a dutch oven to the grill and *carefully* add your frying oil heating up to 350F.
  • Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally.
  • After they have fried for the first time, pull them off and add to a large bowl. Add about 1 cup off your buffalo sauce and toss.
  • Next, add the tossed wings back to the frying oil at the same temperature and fry for another 2-3 minutes (cooking in batches as needed).
  • Once fried, toss them again in more buffalo sauce.
  • When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!

Video

Notes

Homemade Ranch Dressing
I’ve used this easy ranch dressing recipe for my smoked jalapeño poppers. It’s super simple, and it works just as well here if you want something different than blue cheese dip! In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy. 

Nutrition

Calories: 2.561kcal | Carbohydrates: 39g | Protein: 24g | Fat: 262g | Saturated Fat: 45g | Polyunsaturated Fat: 140g | Monounsaturated Fat: 63g | Trans Fat: 2g | Cholesterol: 109mg | Sodium: 3.423mg | Potassium: 358mg | Fiber: 1g | Sugar: 36g | Vitamin A: 720IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 2mg

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The Best Skewers Recipes

grilled meat is skewered.

Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are…

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grilled meat is skewered.

Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family. 

Pork, sausage and beef skewers cooking over some flames.

Why You’ll Love These Skewers Recipes

One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces. 

Bacon wrapped shrimp skewers getting started over the flames.

Guess what restaurants often serve with skewers or kabobs? Fries! Check out my recipes for Buffalo Chicken Fries, Birria Fries and Loaded Chili Cheese Fries to pair with your skewered food!

The Ingredients You’ll Want for Your Skewers Recipes

  • Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it! 
  • Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates. 
  • Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.

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​Tips for The Best Grill Skewers

Cut your protein and veggies into pieces that are the same size. ​That way, everything will cook evenly and at the same time. 

Marinating some steak for skewers as part of the prepping process.

Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.

Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.

Loading the black pepper steak skewers

Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you? 

An overhead shot of the finalized Philly cheese sausage skewers.

Metal or Wooden Skewers? 

I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too. 

The Best Skewer Recipes

Beef Skewers Recipes

grilled meat is skewered.

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.
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Black Pepper Steak Skewers finishing up their cooking process over the fire.

Black Pepper Steak Skewers

Black Pepper Steak Skewers for a delicious, savory way to enjoy tri-tip steak.
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Steak Onion Skewers dizzled in sauce and served with potatoes.

Steak Onion Skewers

Steak Onion Skewers for a delicious steak and potatoes dinner.
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closeup of a pile of cubed steak topped with tomato herb chimichurri

Parmesan Crusted Steak Skewers

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri. 
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three strip steak skewers topped with salsa vinaigrette over a fire

Strip Steak Skewers with Salsa Vinaigrette

These Strip Steak Skewers with Salsa Vinaigrette are made with juicy, slow-roasted strips of steak topped with a tangy homemade dressing.
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Philly Cheese Sausage Skewer

Philly Cheese Sausage Skewers

Philly Cheese Sausage Skewers because they're delicious!
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Garlic Basted Sirloin Skewers

Garlic Basted Sirloin Skewers

Garlic Basted Sirloin Skewers are our favorite, classic flavors served in a fresh way! Simple and easy grill with Oklahoma Joe's.
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teriyaki bourbon steak skewers

Teriyaki Bourbon Steak Skewers

Get some savoriness and sweetness all at the same time with these Teriyaki Bourbon Steak Skewers. Roasted over the coals until perfect!
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Skewered Picanha with Bone Marrow Chimichurri served on a cutting board.

Skewered Picanha with Bone Marrow Chimichurri

Skewered Picanha with Bone Marrow Chimichurri is a delicious dinner treat!
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Cheesy Skewered Skirt Steak with Salsa Verde

Cheesy Skewered Skirt Steak with Salsa Verde for a crisp kick on a savory dish! More recipes like this to come in my new book, Food X Fire!
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Simple Skewered Flap Steak

Skewered Flap Steak

This Skewered Flap Steak topped with Habanero Pepper Sauce is inspired by the last time I visited Rodizio's Grill in Nashville. 
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Skewered Picanha with Salsa Vinaigrette

Skewered Picanha with Salsa Vinaigrette

Need some inspiration on the grill? Try this Skewered Picanha with Salsa Vinaigrette for a hearty yet tangy bite. Super delicous cooked over fire.
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cheesy steak pinwheels

Cheesy Steak Pinwheels

As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
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Churrasco Picanha with Jalapeño Vinaigrette Salsa

Churrasco Picanha with Jalapeño Vinaigrette Salsa is one of our family favorites!
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Chicken Skewers Recipes

Cherry Coke Chicken Skewers

Cherry Coke Chicken Skewers

Cherry Coke Chicken Skewers for a sweet, cherry spin on one of our favorite proteins!
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Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals.

Chicken Bacon Ranch Sausage Skewers

Chicken Bacon Ranch Sausage Skewers
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Chicken Wing Skewers

Chicken Wing Skewers are a game day (or any day) winner!
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Chicken and Scallion Skewers

Chicken and Scallion Skewers

Chickens and Scallion Skewers recipe for an epic spring evening dinner! Easy to cook and fun to eat, this recipe has it all!
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BBQ Chicken Bacon Ranch Skewers

BBQ Chicken Bacon Ranch Skewers

BBQ Chicken Bacon Ranch Skewers combine our favorites for one awesome dish. Glazed in BBQ and drizzled in ranch, these skewers are delicious!
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mojo chicken drumstick skewers

Mojo Chicken Drumstick Skewers

Mojo Chicken Drumstick Skewers marinated in a Cuban mojo inspired sauce with some char from Cowboy Charcoal.
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spicy mezcal drumstick skewers

Spicy Mezcal Drumstick Skewers

Tired of the same old stuff? Spice things up a bit with these Spicy Mezcal Drumstick Skewers. 
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fire roasted chicken kebabs

Fire Roasted Chicken Kebabs

Zesty chicken kebabs cooked over the fire. Get ready to be flavor struck!
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Pork and Lamb Skewers Recipes

Pizza Sausage Skewers

Pizza Sausage Skewers

Pizza Sausage Skewers for all you low carb recipe lovers out there. This sweet and spicy, white and red sauce, Italian sausage duo has it all.
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parmesan herb pork loin skewers

Parmesan Herb Pork Loin Skewers

Cheese is the key to life. It is so delicious and amazing, that it was hard not to make these Parmesan Herb Pork Loin Skewers.
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white wine herb lamb skewers

White Wine Herb Lamb Skewers

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.
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Spiced Lamb Kebabs with Mint Chimichurri on the grill with flames in the background.

Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.
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Harissa Rack of Lamb Kebabs

Harissa Rack of Lamb Kebabs

Crush the bakyard with some North African inspired Harissa Rack of Lamb Kebabs. These delicious meat skewers are amazing over the fire.
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zesty lamb kebabs

Zesty Lamb Kebabs with Mint Yogurt Sauce

Sweet & tangy American Lamb sliced into cubes them marinated and grilled on kebabs over the fire. Great summer time recipe!
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Seafood Skewers Recipes

Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
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Spicy Tequila Lime Shrimp Skewers getting the butter baste.

Spicy Tequila Lime Shrimp Skewers

Spicy Tequila Lime Shrimp Skewers will have you coming back for more!
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honey cajun shrimp and sausage skewers

Shrimp and Sausage Skewers

This recipe features a lip-smackingly good bourbon, butter, and honey glaze over cajun-spiced shrimp and spicy sausage on skewers.
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Lobster Skewers with Bang Bang Sauce being basted with herb ghee.

Lobster Skewers with Bang Bang Sauce

Lobster Skewers with Bang Bang Sauce is everything you love about lobster tails, this time on a skewer and with a zippy sauce finish.
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Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers seasoned with my new Smoked Chipotle Mezcal blend. Topped with a butter sauce, these were delicious!
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Honey Sriracha BBQ Shrimp

Honey Sriracha BBQ Shrimp

This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!
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Shrimp Al Pastor

Crush this fire cooking thing with these Skewered Shrimp Al Pastor. Simple recipe yet effective cook over hot Cowboy Charcoal!
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​What to Serve with Skewers

Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads. 

Leftovers and Reheating

If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill 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.

Other Round Up Favorites

FAQs

​Is it shish kebab or shish kabob? 

You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria. 

What would be some other types of meats I could use in these skewers recipes? 

For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat. 

How do I tell when the meat is done? 

Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

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

Brisket Melt

BBQ brisket melt

Welcome to the next level of our foil boat brisket recipe! Using the sliced brisket meat that we developed with…

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BBQ brisket melt

Welcome to the next level of our foil boat brisket recipe! Using the sliced brisket meat that we developed with that recipe, we’re making a simple but freakin’ delicious brisket melt. There are lots of different variations for this sandwich, but this jalapeños, red onions and BBQ sauce version is my favorite. 

The BBQ brisket melt sliced in half and held up to the camera.

Why You’ll Love BBQ Brisket Melt

Foil boat brisket has been making the rounds on TikTok and other social media sites. This method involves making an aluminum foil “boat” to hold the brisket as it finishes smoking. Because the top stays open, the brisket bark gets nice and crunchy, and the rest of the brisket is tender and juicy from cooking in its own juices.

Dipping the sandwich into some BBQ sauce.

Foil boat brisket embraces the low and slow appeal of brisket, and it’s quickly becoming one of my favorite ways to smoke this cut of beef. A whole packer brisket makes a ton of food, so this BBQ brisket melt recipe is a great way to use those mouthwatering leftovers! 

However, this recipes isn’t specific to the foil boat brisket! Any brisket will do. If you want to try a different method on cooking brisket, check out some of my other brisket recipes below! I also have a great smoked brisket recipe/article that dives into all the details on how to pick and smoke the perfect brisket!

For More Brisket

BBQ Brisket Melt Ingredients

Add flavor to everything you’re cooking

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Burger Sauce

​If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika. 

How to Make BBQ Brisket Melt

First up, we’ve got to prepare this beautiful cut of beef. Keeping your brisket cold, place the brisket on your meat board, fat cap side down. Next, trim the outside of the flat of any silver skin or fat pockets. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket, then cut one of the corners on the point to show you how to cut against the grain later. 

Seasoning the brisket with BLK FYR Hot sauce and two spiceology seasonings.

Flip the brisket over, and begin carefully removing fat from the fat cap. Make sure the fat cap side is about 1/4 inch thick, since any more than that will be too much. Finally, remove most of the fat “flap” at the top of the brisket.

Once you’ve completely trimmed the brisket, season the meat thoroughly with 2 cups of my Mesquite Peppercorn Lager Rub and 1.5 cups of my Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.

Smoking the Brisket

Preheat your smoker to 225-250 degrees Fahrenheit, with some added wood chunks or wood chips for extra smoke flavor. Then, place the brisket on the smoker with fat side up. Cook the brisket until the internal temperature reaches about 165-170 degrees at the thickest and fattiest part, about 7-8 hours. Once the internal temperature has hit 165, get ready for the foil boat.

Two phases of the brisket cooking on the smoker.

Bringing out the Foil Boat 

Lay out 1-2 pieces of foil and add 1 cup of warmed beef tallow to the foil. Place the brisket fat side up on top of the beef tallow, then form the foil around the brisket to make your beef boat. 

Adding the brisket to a foil boat.

With the smoker at 250 degrees F, place the foil boat brisket back on the smoker. Cook until the meat hits 201 degrees internal temperature or is probe tender, about 5-6 more hours.

Once the brisket is done, pull the meat off the smoker, wrap it in butcher paper and let it rest at room temperature for at least two hours, but ideally overnight in a warming tray.

Slicing the Brisket

Unwrapping the brisket and then cutting it in half.

Once your brisket has rested and it’s ready to slice, unwrap it and place the butcher paper to the side (you can save it for serving or for BBQ Brisket burnt ends, or if you’re interested in a different style of burnt ends, then check out some of my best burnt ends recipes!). Begin slicing the brisket right where you made your “against the grain” cut during prep.

Make your slices about the width of a No. 2 pencil. If you’re slicing the point, rotate the point 90 degrees, and then slice in order to go against the grain. 

Slicing brisket into pencil thick slices.

Making the BBQ Brisket Melt

Heat your grill to high heat (around 400 degrees F) for direct cooking. Place a cast iron skillet or plancha over the flames to heat it up, then add 6-8 slices of bacon to the skillet. Cook the bacon until it’s crispy, then remove the slices from the skillet.

Once the bacon’s done, add 2 cups of thinly sliced red onions and 1 cup sliced jalapeños to sauté until softened, about 6-8 minutes. Once they’re done, remove the skillet from the grill.

Grilling the BBQ brisket melt and drizzling with sauce.

Build your brisket melt with a slice of Texas toast, slices of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions and jalapeños, more BBQ sauce, bacon and more Texas toast. Add the melts to the skillet and toast the slices of bread. Once golden brown, serve and enjoy!

What to Serve with BBQ Brisket Melt

​These sandwiches are like a meal unto themselves! So, all you really need to round out this meal is a cold beer or lemonade and a simple slaw or green salad. Some crunchy potato chips could be really great too!

Leftovers and Reheating

A whole packer brisket is a huge cut of meat, so you’ll definitely have leftovers for this one. Plus, brisket tastes even better a day or two after you cook it! Store any leftover brisket in foil wrap or butcher paper and then store in an airtight container in the fridge for 3-5 days. The next time a brisket craving hits, warm the meat in an oven with some tallow in a foil boat.

Some of my favorite recipes to make with leftover brisket include a Chopped Brisket Sandwich and BBQ Brisket Nachos! They’re both easy to throw together and turn the brisket into a whole new meal!

Alternatively, you could add it into your breakfast with this Leftover Brisket Breakfast Skillet recipe! I’ve also turned leftover brisket into fun appetizers like this Smoked Brisket Queso, or stuffed chopped brisket bits into a jalapeño for some Texas Twinkies! All are delicious ways to continue enjoying your brisket.

The assembled BBQ brisket melt.

For the BBQ brisket melt, store the cooked veggies and bacon in separate airtight containers in the fridge for 3-5 days, then reheat the bacon in the oven and the veggies on the stovetop. Keep the rest of the ingredients on hand and you’ll be ready to make this sandwich over and over again. 

FAQs

Why does brisket take so long to cook?

There are a lot of reasons for the long cook time. First off, a brisket is a massive cut of meat. The larger the cut, the longer it needs to cook! This cut also has a lot of fat marbling and connective tissues. Those need a long time to break down and give us the mouthwatering flavor and texture we want. 

What are some other brisket melt toppings? 

I get so stoked just thinking about the possibilities here. You could go classic, with dill pickle, spicy mustard and Swiss cheese. Or, top it with a tangy slaw and loads of BBQ sauce. Or, Italian style, with provolone cheese, banana peppers and a sun dried tomato pesto. Hold on, I’ll be right back…

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BBQ brisket melt
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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.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Brisket Cooking 12 hours
Total Time 13 hours 15 minutes
Servings 6 people
Calories 1.235kcal
Author Derek Wolf

Ingredients

Brisket:

Melt:

  • 6-8 American Cheese sliced
  • 6-8 Bacon Strips
  • 2 cups Sliced Red Onions
  • 1 cup Sliced Jalapeños
  • HNY FYR BBQ Sauce
  • Texas Toast sliced

Instructions

Brisket:

  • Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
  • Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
  • Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
  • Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
  • Preheat your smoker for 225-250F with some added wood chunks or chips for extra smoke flavor.
  • Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
  • Once it has hit 165, get ready for the foil boat. Lay out 1-2 pieces of foil and add beef tallow to the foil.
  • Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
  • Place the brisket back onto the smoker at 250F. Cook until the meat hits 201F internal or is probe tender (about 5-6 more hours).
  • Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
  • When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
  • If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain.

Melt:

  • Heat your grill at high heat (around 400F) for direct cooking.
  • Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook the bacon until crispy, then pull off.
  • Once done, add your red onions and jalapeños to saute for 6-8 minutes until softened.
  • Build your brisket melt with Texas toast, slice of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions & jalapenos, more BBQ sauce, bacon and more Texas toast.
  • Add the melts to the skillet and toast the buns. Once golden brown, serve and enjoy!

Notes

Burger Sauce
​If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that’s it! If you’d like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika. 

Nutrition

Calories: 1.235kcal | Carbohydrates: 67g | Protein: 80g | Fat: 81g | Saturated Fat: 46g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 223mg | Sodium: 777mg | Potassium: 2.75mg | Fiber: 39g | Sugar: 9g | Vitamin A: 19.107IU | Vitamin C: 23mg | Calcium: 1.277mg | Iron: 36mg

The post Brisket Melt appeared first on Over The Fire Cooking.

Easy Pork Chops with Mushrooms Sautéed in Bourbon

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Elevate Your Pork Chop Game with This Irresistible Recipe

While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!

Why This Easy Pork Chop Recipe Works

  • Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
  • Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
  • Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
  • Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon for a non-alcohol version.
  • No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
  • Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!

Ingredients Needed for This Pork Chops With Mushrooms Recipe

Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below): 

Mushroom Bourbon Sauce

  • Butter
  • Bacon
  • Garlic
  • Button or cremini (baby bella) mushrooms 
  • Bourbon (preferably Jack Daniels) 
  • Chicken broth or chicken stock 
  • Worcestershire sauce 
  • Fresh parsley 
  • Fresh thyme leaves 
  • Kosher or sea salt
  • Fresh ground black pepper

Grilled Pork Chops

  • Boneless pork loin chops 
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil
Close up of pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

  1. Cook bacon.
    In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). 
  2. Sauté garlic and mushrooms; add bourbon.
    Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). 
  3. Add remaining ingredients.
    Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Overhead of mushroom sauce in saute pan, showing what the gravy portion should look like

 Grilled Boneless Pork Chops

  1. Prep grill.
    Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. 
  2. Season chops. 
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  3. Grill chops on one side.
    Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. 
  4. Flip chops and finish cooking.
    Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. 
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

  1. Season chops.
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  2. Heat skillet.
    Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking
  3. Sear chops on one side.
    Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom.  
  4. Flip chops and finish cooking.
    Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes.
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Pork Chop Cooking Tips

Here are my tips for ensuring your chops come out perfectly tender and moist:

  1. Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
  2. Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
  3. Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
  4. Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices. 
  5. Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
  6. Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Recipe FAQs

How do you keep boneless pork chops from drying out on the grill?

To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.

Can I use bone-in pork chops for this recipe?

Yes you can use bone-in chops, just keep in mind the cooking time will be longer.

Why use bourbon in cooking?

Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.

Can I make this recipe without alcohol?  

Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.

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Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Sautéed in Bourbon

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Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

  • Prep Time: 10 minutes
  • Pork Resting Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

  • 4 tablespoons butter
  • 2 slices bacon
  • 1 teaspoon chopped garlic
  • 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
  • 1/2 cup bourbon (preferably Jack Daniels)
  • 1/2 cup chicken broth
  • 6 tablespoons Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Grilled Pork Chops

  • 4 (1-inch thick) boneless pork loin chops
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil (for the grill)

Instructions

Mushroom Bourbon Sauce

  1. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
  2. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
  3. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
  4. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
  5. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

  1. When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
  2. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
  3. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
  4. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
  5. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: quick and easy
  • Method: Grill and Saute
  • Cuisine: American

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.