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.
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.
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!
Tips on Making Great Sandwiches
Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:
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.
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.
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.
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!
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.
Smoked Pulled Pork Sandwich
It doesn't get better than tender smoked pork and chorizo sausage topped with BBQ sauce, onion rings, and coleslaw.
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.
Picanha Steak Sandwich
This incredible sandwich features tender and juicy picanha steak with pickled spicy veggies, cilantro, and even some crumbled potato chips.
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
Corned beef brisket, Guinness beer, and rye bread create the perfect Irish-inspired 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!
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.
Pizza Sandwich
The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
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.
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
Wrap Individually – Wrap each sandwich tightly in plastic wrap or aluminum foil to keep out air, which can make the bread go stale faster.
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.
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.
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.
If you’re planning your next special occasion, step up to my outdoor FYR Grill and explore my top Surf and Turf recipes. Whether it’s Valentine’s Day, date night, or a dinner to celebrate life’s little wins, the decadent combo of juicy red meat and succulent seafood always creates an epic, share-worthy feast.
With a few simple ingredients and easy-to-follow guidelines from my killer recipes, you can elevate your backyard grilling game to expert cook status in no time. Stoked as ever, I can’t wait to share my roundup of favorite steak and seafood recipes with you. Check out each recipe card for fresh ideas and new methods to master this all-American favorite.
A freakin’ delicious cut of meat paired with succulent seafood is, without a doubt, my idea of food heaven. Plus, Surf and Turf recipes are an amazing way to feel fancy at home without the need to dine out. Why choose between steak or seafood, when we can simply have both!
By combining high-quality ingredients like tender ribeye steaks or a NY strip with jumbo shrimp or buttery lobster, you’ll create a satisfying main course that hits all the right notes. Just add in your favorite bottle of wine and you’ve got not just a fantastic meal, but also the makings of some incredible memories.
History of Surf and Turf
Traditionally, chefs often paired filet mignon or ribeye steak with lobster tail on the Surf and Turf menu. They chose these cuts for their tenderness and then, of course, the rich flavor, perfectly complementing the delicate, buttery taste of lobster. This combination not only highlights the best qualities of both the steak and seafood but also creates a luxurious dining experience that continues to stand the test of time.
Filet mignon, known for its melt-in-your-mouth texture, and ribeye, prized for its marbling and bold flavor, quickly became the standard in many upscale restaurants when serving Surf and Turf. As a result this luxurious combo, a symbol of indulgence, was a staple of high-end steakhouses. Over time, it solidified its status as a go-to choice for those seeking a truly decadent dining experience.
As you’ll see from the roundup of my favorite recipes, creating a unique twist on the traditional Surf and Turf is easy to accomplish if you know how. Whether you’re whipping up hibachi, tacos, or nachos, the combinations and possibilities are endless. Plus, no matter which seafood you choose—be it shrimp scampi, creamy garlic scallops, or even crab cakes—every meal can transform into something extraordinary. And the best part? You get to skip the stuffy restaurant and chill out in your own backyard.
Surf and Turf Recipes Roundup
Ready to dive into some mouthwatering Surf and Turf recipes? Then, get ready, because this culinary adventure is one you won’t want to miss!
TIMELESS classics
This roundup isn’t just about the classic steak and seafood combo—it’s about taking those timeless flavors and giving them a modern spin. Whether you’re a fan of the tried-and-true or looking to experiment with something new, these recipes have got you covered. Get ready to fire up the grill and enjoy a feast with bold and unforgettable flavors and textures.
Grilled Surf and Turf
Perfectly grilled Porterhouse steaks paired with lobster tails get seasoned with garlic and a spicy kick from red chili flakes.
Steak with Oysters smothered in spicy garlic Cowboy Butter is a fantastic recipe that's perfect for the holidays or any special occasion. Thanks to the Breeo Y Series the cooking process is a breeze.
Ready to shake things up? Well, these next-level Surf and Turf recipes are all about putting a fun twist on the classic combo. Rather than sticking to the usual steak and lobster pairing, these dishes take the Surf and Turf idea and run with it, incorporating unexpected ingredients, creative cooking techniques, and bold flavors.
Whether you’re grilling up smashburger tacos or layering steak and shrimp on nachos, these recipes are designed to delight your taste buds. It’s all about reimagining the traditional Surf and Turf and transforming it into something fresh, exciting, and absolutely delicious. So, get ready to elevate your cooking game with these fun, flavor-packed takes on a culinary classic!
Surf and Turf Smashburger Tacos
Crispy beef steak smashburgers meet succulent shrimp in these taco-inspired delights.
Chimichurri Steak & Shrimp is not your father's version of the classic Surf & Turf dish. Instead, perfectly grilled filet mignon, smoky bacon, and succulent shrimp are leveled up by a zesty chimichurri sauce.
Lastly, are you wondering what to serve with your perfect meat and seafood combo? Simple sides like creamy mashed potatoes, red potatoes, and then maybe a fresh salad work beautifully. For an added zing, lemon zest and black pepper are also great ways to elevate the flavors. And don’t forget to serve your compound butter or garlic butter sauce on the side for dipping. Because, seriously, life’s too short not to.
How to Handle Leftovers & Reheating
Got leftovers? No worries—they can still be delicious! Steak can be safely stored in the fridge for up to 3-4 days. On the other hand, seafood is best consumed within 1-2 days for optimal freshness. The best way to reheat your Surf and Turf is by wrapping it in aluminum foil before warming it gently over medium heat on the grill. This method helps retain moisture and ensures your meal stays flavorful without overcooking.
What’s the best way to ensure my steak and shrimp are cooked to the right level of doneness?
To achieve the perfect level of doneness, use a meat thermometer to check the internal temperature. For a medium-doneness steak, aim for an internal temperature of around 135 degrees F. For shrimp, cook until they turn pink and opaque, usually when they reach an internal temperature of 120 degrees. Remember to let your steak rest for a few minutes after cooking to allow the juices to redistribute.
Can I prepare Surf and Turf ahead of time for a dinner party?
Absolutely! You can prep ingredients like marinating your steak and seafood or making your compound butter in advance. If you’re cooking multiple Surf and Turf dishes, consider grilling the steaks first. You can then reheat them over the medium-heat grill wrapped in aluminum foil just before serving. Seafood like shrimp and scallops can be quickly seared just before serving to ensure they stay fresh and succulent.
How do I pick the best seafood for my Surf and Turf recipes?
When selecting seafood for your Surf and Turf, freshness is key. Look for shrimp, scallops, or lobster that have a clean, ocean-like smell—avoid any that have a strong, fishy odor. For shrimp, opt for jumbo shrimp that are firm to the touch and have a slightly translucent appearance. When buying scallops, choose ones that are dry (not soaking in water) and have a creamy, slightly off-white color. If you’re going for lobster, live lobster is always the freshest option, but if that’s not available, frozen lobster tails can be a great alternative. Always ask your seafood provider about the best options available if you’re unsure!
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.
If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!
With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.
Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.
Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.
Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.
My Experience
I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.
One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!
One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.
If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.
Why You’ll Love Chimichurri
My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.
Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.
It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.
Best Chimichurri Recipe Basics
The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.
Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.
To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.
Tips for Making Chimichurri
Dried vs Fresh Herbs: For me, the fresh parsley, cilantro and oregano are the key to getting that authentic chimichurri flavor. However, you might like the dried herbs more! Give both a try to decide your favorite before getting too adventurous with the sauce.
Balance the Acidity: Adjust the vinegar (red wine vinegar, white wine vinegar or apple cider vinegar) and citrus (lemon juice or lime juice) to taste. This balance gives chimichurri its signature tangy flavor.
Storage: Keep your chimichurri in a Mason jar or an airtight container at room temperature for a few hours to let the flavors meld. For longer storage, of course, refrigerate and then consider using ice cube trays to freeze individual portions for easy use.
Variety: Experiment with chimichurri verde and chimichurri rojo. The green chimichurri is classic, while the red version adds a kick with red chili peppers or Fresno chiles.
Best Chimichurri Recipes for Picanha Steaks
The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.
Skewered Picanha with Bone Marrow Chimichurri
Why is bone marrow chimichurri gaining popularity? This recipe will show you why!
Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.
Steak Bites with Smoked Chimichurri
This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.
This recipe knocks it out of the park with juicy steak, tender chunks of potato and fluffy scrambled eggs all topped off with homemade charred scallion chimichurri.
Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.
Brazilian Steaks with Habanero Chimichurri
These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.
American Wagyu is the best of the best when it comes to steak. Grilled over an open flame and then topped with roasted chimichurri, it's next-level perfection.
Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.
Chimichurri Burger
Tender slices of picanha beef help create a totally unique and different way to make an insanely satisfying, over-the-top juicy burger.
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!
If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!
Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.
Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.
FAQs
Can I use dried herbs instead of fresh?
Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.
How long does the sauce last?
Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.
Can the sauce be made in advance?
Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.
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.
If you love wings while watching the big game, come along with me as I round up my best chicken wing recipes in one spot. Whether you’re prepping party wings for football season or just craving some finger-lickin’ goodness, these unique and easy chicken wing recipes are sure to set your taste buds on fire.
From grilled to baked and, of course, fried wings, we’ve got it all covered in this chicken wings roundup. Read each recipe card to find out how easy it is to achieve crispy crackling perfection with simple ingredients.
Chicken wings are fun to make, eat, and then, of course, share. Perfect for game-day foods or a casual family dinner, wings are always a surefire hit. Their versatility means you can create a variety of flavors using different sauces and spice mixtures … and textures, depending on the cooking method.
Whether you’re searching for extra-crispy wings or super spicy skin on your tender meat, there is a recipe here for everyone. Whether deep frying, baking or grilling, you’ll love my next-level flavors, often inspired by my signature spices and hot sauces.
High-Quality Chicken: The first step is to always choose fresh, high-quality chicken wings for the best flavor and texture.
Prep Like a Pro: If you’re starting with whole wings, separate the wing tips with a super sharp chef’s knife. Use paper towels to pat the chicken skin dry, which helps achieve that crispy skin we all love.
Preheat the Oil: If you are frying the wings, make sure the oil is at medium to high heat. Moreover, use a digital thermometer to ensure it’s about 375 degrees F.
Don’t Overcrowd: Frying wings is a process, so make sure to fry them in single-layer batches so they don’t get too crowded in the hot oil.
Cooling Rack: Undoubtedly, a good stainless steel wire rack is super helpful to have on hand after you remove the wings from the oil to keep them from getting too greasy.
Basic Crispy Chicken Wings Recipe
If you simply want to make the crispiest chicken wings ever, here’s a simple plan. Mix them up in a flour blend with baking powder, garlic powder, onion powder, black pepper, white pepper, lemon juice and then a dash of cayenne pepper for kick.
Then, go ahead and fry them up in medium-hot oil until golden brown, remove and toss your wings in a large bowl with your go-to sauce—hot sauce, Buffalo sauce or my favorite new BBQ sauce. Fry ’em again for a quick minute and sauce ’em up one more time. Double the trouble, double the flavor!
Chicken Wing Recipes Roundup
Get ready for some truly great recipes that deliver the crispy perfection you crave in your chicken wings. Whether you’re hosting a game day party, looking for the perfect appetizer or just craving a delicious snack, these chicken wing recipes have got you covered!
Smoked and Fried Wings
Double Fried Chicken Wings
This game-changer recipe offers incredibly crispy wings with a deliciously bold flavor from a double frying process and a perfect blend of spices.
These honey chili oil chicken wings offer a perfect balance of sweetness and heat, with crispy wings coated in a sticky, spicy glaze that will leave your taste buds tingling.
This cheesy, spicy treat, features crispy wings coated in a rich nacho cheese sauce and topped with classic nacho toppings like jalapenos, sour cream, and salsa.
Need a fun recipe thats a fun twist on a classic? Try these Smoked and Fried Sticky Wings on your Oklahoma Joe Smoker for an epic wing party in your backyard.
Its time to crush some wings! These Maple Chili Bacon Wrapped Chicken Wings are all about the flavor of sweet, spicy and smoke. The ideal cook for the backyard tailgate!
Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa
Time for another chicken wing throwdown! Today we paired our wings with a salsa to create the most incredible Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa recipe featuring Bush’s Black Beans!
Grilled Buffalo Chicken Wings with Melted Cheese for dinnertime deliciousness! Tossed in buffalo sauce and wrapped in cheese, you don't want to miss these wings!
Baked Chile Lime Wings with Reynolds Wrap Heavy Duty Foil for some summer grilling. I use @ReynoldsBrands because it's strong and durable. A really fun way to make juicy and delicious wings.
Chicken wings pair perfectly with classic sides like French fries, celery sticks and cooling dipping sauces. On game days or Super Bowl Sunday, serve a variety of wings—think ranch wings, garlic-parmesan wings and spicy sauce wings—to keep everyone happy. Consider making some crispy baked chicken wings and air fryer chicken wings for those who prefer a lighter option.
Leftovers & reheating
For leftovers, wrap the wings in aluminum foil and store them in an airtight container in the refrigerator for 3-5 days. To keep it simple, you can reheat them in the air fryer so they stay nice and crisp. Store dipping sauces like blue cheese dressing and homemade ranch dressing in small containers for easy access.
What’s a Good Secret Ingredient to Make My Chicken Wings Better?
A fantastic secret ingredient to elevate your chicken wings is baking powder. Adding a bit of baking powder to your seasoning mix helps the skin crisp up beautifully. You’ll get that perfect crispy texture that everyone loves!
Why Baking Powder and Not Baking Soda?
Great question! Baking powder and baking soda are similar, but baking powder helps break down the proteins in the chicken skin. This process leads to a crispier and more evenly browned exterior when cooked. Baking soda, on the other hand, can give the wings a soapy taste if not used correctly. So, stick with baking powder for that perfectly crispy finish!
Do I Need to Invest in a Deep Fryer to Make Chicken Wings?
Not at all! While a deep fryer can give you super crispy wings, there are plenty of other methods that work just as well. I also love grilling wings or smoking them! I’ve got recipes for every style of cooking.
What Kind of Oil is Best for Frying Chicken Wings?
The best oil for frying chicken wings is one with a high smoke point, such as peanut oil, canola oil or avocado oil. These oils can withstand the high temperatures required for frying without breaking down, ensuring your wings cook evenly and achieve that perfect crispy texture. Grass-fed beef tallow is also an excellent choice, adding rich flavor to the wings.
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.
Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken dip we did a couple months back. This time, our easy jalapeno popper dip — a spicy, cheesy Tex-Mex mix — finds a home in the middle of freakin’ delicious stuffed crust pizza dough. It’s the perfect appetizer for the big game, your next party or even your family’s Taco Tuesday. Also, I’d bet no one would blink if you served this jalapeno popper dip recipe as a main course for dinner.
I was able to get the ingredients for this delicious dip thanks to Kroger’s new online delivery service. It’s super convenient because professional drivers deliver everything in refrigerated trucks, the day after you order it. That means more time to make this cheesy dip or one of my favorite chicken wing or taco recipes to round out your meal!
Stuffed crust pizza with Spiceology’s Everything Bagel Blend meets a spicy, cheesy, bacon-y dip, and then the rest is easy appetizer history. It’s what everyone loves about jalapeño poppers, but in dip form, so it’s great to share and simple to prepare. You can make this recipe in an oven, pizza oven or directly on a hot grill.
Pizza Dough: Kroger makes things easy with premade refrigerated pizza dough, which we’ll stuff with sharp cheddar cheese and season with Everything Bagel Blend.
Dip Mix: Our jalapeño popper dip comes together with shredded Monterey Jack cheese, crispy bacon bits, BBQ seasoning, diced red onions, diced fresh jalapeños, full fat cream cheese and sliced fresh jalapenos to garnish.
How to Quickly Soften Cream Cheese
Forgot to take the cream cheese out of the fridge in time? Because we’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness.
This great dip is going to be the star of the party. Grab your skillet, fire up your grill or oven and we’ll get cooking.
The Pizza Dough
First, preheat your grill or oven to 400 degrees Fahrenheit for indirect cooking. Once you’ve done that, take your pizza dough and divide it into 3″x3″ segments. Then, add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls.
Then, grease your skillet and line the outside with the dough balls. Add your 2 packets of cream cheese to the middle of the skillet.
The Dip
Place your skillet in the smoker for 15 minutes, making sure to rotate it every 5 minutes for even cooking. After that, pull the skillet out of the smoker and combine cream cheese with 1/2 cup of shredded Monterey Jack cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeno peppers.
Once you’ve mixed that cheesy base together thoroughly, top the cream cheese mixture with the remaining 1/2 cup of cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeños.
The Seasoning
Mix together 1 tablespoon of melted butter, 1 fresh egg and 1 tablespoon of water. This is your egg wash, which will help the pizza dough bake up golden brown. Brush the top of the dough balls with the egg wash, then season it all over with 1.5 tablespoons of Everything Bagel Blend.
Finishing the Jalapeño Popper Dip
Place the skillet back in the smoker or oven to cook for 15 more minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes for even cooking. Once the dough is cooked through and golden brown, pull out the skillet and let this perfect dip cool for 5-10 minutes. Garnish the top of the dip with chopped chives and sliced jalapeños and enjoy!
What to Serve with Jalapeño Popper Dip
Tortilla chips or pita chips are the perfect dipping implements (or diplements, as I like to call them) for this spicy dip. It’s a delicious appetizer for chicken wings or chicken legs, or even your favorite taco recipe. I also think this jalapeño popper dip plus my honey fire BBQ wings would make for an off-the-charts meal.
Leftovers and Reheating
For any leftover dip, place it in an airtight container in the fridge for 3-5 days. When you’re ready to eat, reheat on a medium-high heat grill or in a 350-degree oven, in a baking dish or the original skillet covered with aluminum foil, for about 10-15 minutes.
What’s the best way to keep this dip from getting too spicy?
You can easily adjust the amount of jalapenos, depending on how you feel about spicy food. If you want just a little bit of heat, you can halve the amount of diced jalapeños inside the dip. An equally good option is to skip the sliced jalapeño peppers in the garnish.
Can I use different cheeses?
I’d stick with cream cheese for the base of the dip, since something like Greek yogurt might separate and curdle and ruin it. But, you could use sharp cheddar cheese instead of Monterey Jack inside the dip, and something like mozzarella or pepper Jack in the stuffed crust.
Where can I learn more about Kroger delivery?
Kroger makes it super easy to get all the ingredients you need, delivered right to your doorstep. Check out this link for more info!
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.
Jalapeño popper dip is a spicy, cheesy appetizer — right in the middle of stuffed pizza crust — that's perfect for your next party.
Course Appetizer
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4people
Calories 721kcal
Author Derek Wolf
Ingredients
Dough:
16ozPizza Dough
2cupsCubed Soft White Cheddar Cheese
1.5tbspEverything Bagel Rub
1tbspMelted Butter
1Fresh Egg
1tbspWater
Jalapeno Popper Mix:
1cupShredded Jack Cheese
3tbspChopped Bacon Bits
3tbspBBQ Seasoning
2tbspDiced Red Onions
2tbspDiced Jalapeños
2packets Cream Cheese
Sliced Jalapeñosgarnish
Instructions
Preheat your grill or oven to 400F for indirect cooking.
Take your pizza dough and divide into 3”x3” segments. Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. Next, take a greased skillet and line the outside with the dough balls. Add to the middle your cream cheese.
Place the skillet in the smoker to cook for 15 minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
Pull the skillet out and add half of the cheese, bacon bits, bbq rub, red onions and diced jalapenos. Mix together thoroughly. Finally, top the sauce with the rest of your cheese, bacon bits, bbq rub, red onions and diced jalapenos.
Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with everything bagel seasoning.
Place the skillet in the oven to cook for 15 more minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!
Notes
How to Quickly Soften Cream CheeseForgot to take the cream cheese out of the fridge in time? We’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness.
I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish is so freakin’ delicious. I’m glad we can claim it for the Volunteer State! What’s not to love about juicy steak and sweet onions coated in Cajun seasoning and lots of cheese? The flavor profile is off the charts.
You can make our steak with Tennessee onions recipe loads of different ways. It’s super simple and you can easily cook it in a pizza oven if you don’t want to use the smoker. You can also pair this Tennessee onions dish with chicken or pork chops (even hot dogs!) if that’s what you have on hand for your summer BBQ. I wish I knew about these cheesy onions sooner!
Tennessee onions make the most of simple ingredients — melty cheese, butter and seasoning — to bring a unique flavor to a humble ingredient. When you pair a fabulous Tennessee onion bake with a tender grilled steak, like the filet we use in this recipe, you can’t go wrong. We take this dish up a notch with the great addition of garlic butter (steak and garlic butter, a match made in heaven), which brings fresh herbs into the mix. Who would have thought an onion dish could bring so much to the table?
Steak: Filets, kosher salt, black pepper, garlic powder. Enough said.
Tennessee Onions: Behold, the mighty onion. We’ll slice two yellow onions and pair them with unsalted butter, shredded cheddar cheese, shredded Monterey Jack cheese and Cajun seasoning. The doubter at your table will become the most ardent onion fan with one bite.
Garlic Butter: Tennessee onions traditionally use fresh herbs, so we’ll combine chopped parsley, butter, garlic, chili flakes and Dijon mustard to add a real punch of flavor to this dish.
Simple Whiskey Sour
Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton.
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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.
I’m stoked to introduce you to my new favorite way to cook onions. Let’s get after it!
Cooking the Tennessee Onions
First up, preheat your pizza oven or grill to 400 degrees Fahrenheit for indirect cooking. While the oven or grill is heating up, slice your 2 yellow onions into onion rings. Add those onions to a cast-iron skillet, then top the onions with 4 tablespoons cubed unsalted butter and 1 tablespoon of Cajun seasoning. Put that skillet in the oven or grill to cook for 20 minutes, or until the onions are softened and browned.
Make sure to stir the onions every 3-4 minutes because we want to keep them from burning! Right at the end, top the onions with 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese and cook until the cheese is melted. Finally, pull the onions out of the oven and keep them warm.
Prepping the Steaks
Next, slather 3-4 steak filets with oil or beef tallow. Generously season the steaks with salt, pepper and garlic powder or your favorite steak rub.
Making the Garlic Butter
In a bowl, mix together all the ingredients for the garlic butter: 1/4 cup chopped parsley, 1/4 cup melted butter, 1 tablespoon minced garlic, 1 teaspoon red chili flakes, 1 teaspoon of Dijon mustard and 1 teaspoon of kosher salt. Then, set aside the mixture. We’re doing this now because we want to make sure the butter is ready when we finish grilling the steaks.
Grilling the Steaks
Add a cast iron skillet with oil to preheat in the oven. Once that skillet is nice and hot, add your steaks and cook for 4 minutes per side or until they reach 120 degrees internal temperature. Right at the end, top the steaks with some of the garlic butter and finish cooking. Finally, pull off the steaks and let the meat rest for 10 minutes.
Finishing the Steak with Tennessee Onions
To finish, add the Tennessee onions to a plate with the steak. Slice, serve and enjoy!
What to Serve with Steak with Tennessee Onions
A simple green salad or vegetable, like steamed broccoli with lots of lemon juice, would be great here.
Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days. To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.
For the Tennessee onions, store them in an airtight container for 3-5 days. When you’re ready to eat, put them in an oven-safe dish and reheat in a 250-degree oven for about 15-20 minutes.
FAQs
Why are they called Tennessee onions?
The best answer I can give you (since I’m not totally sure) is that it’s a nod to the great BBQ culture we have here in Tennessee. These onions would be at home at any summer barbecue spread!
How do I stop my eyes from watering with all these onions?!
Tennessee onions can make us all very emotional! Use a sharp knife while you’re cutting, since that will release fewer enzymes into the air. You can also soak the onion in cold water before cutting or wear kitchen goggles.
Can I use a different cut of steak?
Sure! Honestly, it’s easy because Tennessee onions work with any type of meat. A ribeye, T-bone or whatever steak you have on hand would be great here.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Steak with Tennessee onions is a simple, delicious barbecue recipe that combines filets with cheesy, buttery yellow onions.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 886kcal
Author Derek Wolf
Ingredients
Steak:
3-4Filets
1tbspKosher Salt
1tbspBlack Pepper
1tbspGarlic Powder
Beef Tallowas needed
Tennessee Onions:
2Yellow Onionssliced
4tbspCubed Unsalted Butter
¼cupShredded Cheddar Cheese
¼cupShredded Jack Cheese
1tbspCajun Seasoning
Garlic Butter:
¼cupChopped Parsley
¼cupMelted Butter
1tbspMinced Garlic
1tspRed Chili Flakes
1tspDijon Mustard
1tspKosher Salt
Instructions
Preheat a pizza oven or grill to 400F indirect cooking.
Slice your onions into rings.
Add the onions to a cast iron skillet topping with butter and cajun rub.
Add to the oven to cook for 20 minutes or until softened and browned. Make sure to stir every 3-4 minutes to prevent burning. Right at the end, top the onions with your shredded cheese and melt. Pull off and keep warm.
Next, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub.
In a bowl, mix together all the ingredients for the garlic butter and set aside.
Add a cast iron skillet with oil to preheat in the oven.
Add your steaks to the skillet once hot and cook for 4 minutes per side or until 120F internal. Right at the end, top the steaks with some of the garlic butter and finish cooking.
Pull off and let rest for 10 minutes.
Add the Tennessee Onions to a plate with the steak, slice, serve and enjoy!
Notes
Simple Whiskey SourTennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton.
