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Looking for a hassle-free way to enjoy smoked turkey? Try our mouthwatering recipe for smoked turkey tenderloin.
The post Smoked Turkey Tenderloin Recipe appeared first on Girl Carnivore.
Looking for a hassle-free way to enjoy smoked turkey? Try our mouthwatering recipe for smoked turkey tenderloin.
The post Smoked Turkey Tenderloin Recipe appeared first on Girl Carnivore.
Buckle up because you’re about to dive into the best Picanha recipes you can grill up in your own backyard.…
The post Best Picanha Recipes appeared first on Over The Fire Cooking.
Buckle up because you’re about to dive into the best Picanha recipes you can grill up in your own backyard. If there’s one cut of beef that rules my fire, it’s hands-down picanha. I’m straight-up obsessed with it—this is my go-to cut for any time I’m cooking over open flames.
This Brazilian steakhouse legend is famous for its rich flavor and melt-in-your-mouth tenderness. If you’re unfamiliar with this delicious cut of beef, you can learn more about what it is here. You can also get a quick overview on how to cook picanha in this article.
It’s a South American staple, but now it’s making a big splash in backyards all over the United States. Whether you’re a grill pro or just lighting up the charcoal for the first time, picanha is the ultimate way to wow your friends with steak that’s straight-up so freakin’ delicious!
Picanha is all about that thick layer of fat that melts into the meat as it grills, packing in some next-level flavor. Without a doubt, it’s easily one of the tastiest cuts of beef out there. And the best part? You don’t need any fancy gear or complicated techniques to crush it. All you have to do is follow a few simple steps—like nailing the right internal temp and getting a killer crust—and before you know it, you’ll have a steak that brings straight-up Brazilian steakhouse vibes to your own backyard.
Another reason to be obsessed with picanha? It’s crazy versatile. You can cook it up as a whole roast, slice it into individual steaks, or skewer it for that classic Brazilian vibe—there are endless ways to prepare this juicy cut. Whether you’re throwing it on a charcoal grill, gas grill, or even searing it in a cast iron skillet, no matter how you cook it, you’re in for one of the best-tasting steaks you’ve ever had.
In places like Brazil, Argentina, and Uruguay, picanha is a staple of weekend cookouts. You’ll find it served in Brazilian steakhouses where the picanha cut of beef is grilled on long skewers over hot coals and sliced right at your table. In Argentina, they’ll slather it with my favorite chimichurri sauce.
It’s no surprise this top sirloin cap, also known as rump cap or coulotte steak around the world, is so prized. That thick fat cap gives you the perfect balance of crispy, charred fat and tender, juicy beef. It’s more than just a meal—it’s an experience.
Ready to fire up the grill? Up next is the round-up of my best picanha recipes that show off this juicy, flavorful cut in all its glory. Let’s go!
Gotta mention it again—chimichurri levels up any killer picanha recipe. But don’t stop there! Grilled veggies, roasted potatoes, or a simple salad are all solid sides that let the beef do its thing. Keep it simple and let that picanha steal the show.
If you want to learn more about chimichurri, check out the Best Chimichurri Recipes.
Got leftovers? No worries. Wrap your picanha in plastic wrap or toss it in an airtight container in the fridge. It’ll stay good for up to three days. When you’re ready to reheat, slice it thin and sear it up in a cast iron pan. Go with a medium-high heat for 2-3 minutes per side. You’ll get that juicy tenderness back without overcooking the steak.
If you don’t have a grill or smoker, no worries. The best way to cook picanha is by using a cast iron skillet or roasting pan in your oven. Start by searing the picanha fat side down in a hot skillet. This way, the fat renders and you create a crispy crust. Once the fat is golden, flip the steak and transfer it to the oven. Then, roast at medium-high heat until it reaches your desired internal temperature.
When it’s time for the final cut, slicing your picanha against the grain is key. That’s how you make sure every bite is tender and easy to chew. Grab a sharp knife and start slicing thin, holding the steak steady on your cutting board. If you’re not sure about the grain, check how the muscle fibers run. Slice perpendicular to them for the best texture.
Always slice the picanha fat side up after resting. Make sure to cut against the grain of the meat to keep the slices tender.
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Game day is all about great food, and there’s nothing better than crowd-pleasing dip recipes to get everyone excited. Wondering…
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Game day is all about great food, and there’s nothing better than crowd-pleasing dip recipes to get everyone excited. Wondering what my go-to dips are? Keep scrolling to find out. Whether you’re hosting a game day party or just hanging with friends, these dips are guaranteed to be a hit. No matter the occasion, these recipes won’t let you down!
With cheesy classics and spicy, meaty favorites, my dip recipes are as memorable as the event itself. They’re quick, easy, and made with simple ingredients. Let’s jump into creating a spread that will keep everyone satisfied and coming back for more!
Let’s be honest—dips are the true MVPs of any snack table. They’re easy to whip up, packed with flavor, and pair perfectly with everything from chips to wings. Whether you’re into a classic sour cream dip, spicy buffalo chicken dip, or even a dessert dip, sometimes the dip steals the show more than the main dish!
My fire dip recipes won’t disappoint. They might just take your dipping game to the next level. The possibilities are endless when you start with savory ingredients like cream cheese, cheddar cheese, and smoky meats. Trust me, you’re about to turn your dipping obsession into a full-on addiction!
Easy dips have become the MVP of Super Bowl parties. They’re rooted in the rise of shareable snacks that took off with televised sports. The first Super Bowl in 1967 wasn’t just about football. It was an opportunity to bring people together in front of the TV. This is what gave rise to the simple, crowd-pleasing snacks that didn’t take attention away from the game.
The American dip journey began with classics like spinach-artichoke dip, French onion dip, bean dip, and crudités with ranch dressing. Over the years, dips like buffalo chicken dip, pimento cheese dip, and even seven-layer dip took center stage. And now? Thanks to the internet blowing up with recipes, there’s no limit to the creative dip combos we can whip up today.
Get stoked for life
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
From cheesy classics to spicy favorites, this roundup has some seriously delicious dip recipes for everyone. Whether you’re craving something smoky or creamy, there’s a perfect dip in here for every palate. So, let’s dive right in and check out my top picks that will definitely keep your friends and family happy throughout the event!
If you think you’ve tried every cheesy dip, then think again—these new recipes may just surprise you! With smoky flavors and unexpected twists, they’re here to elevate your dip game. Get ready to discover some bold, cheesy favorites that are guaranteed to become instant crowd-pleasers!
These fun dips bring bold flavors and unique twists to your dip lineup. From spicy buffalo chicken to smoky Nashville hot cream cheese, they represent comfort food at its best.
If you’re looking for more fun “shareable” recipes to complement your dips, check out these recipes: Best Buffalo Wings, Best Nacho Recipes, Loaded Fries Recipes, or some of my favorite quesadilla recipes below.
To store leftover dips, first transfer them to an airtight container and make sure to refrigerate them within two hours of serving to maintain freshness. Additionally, most dips, especially those based on cream cheese or sour cream, can last up to 3-4 days in the fridge. However, for dips with fresh ingredients like herbs or vegetables, it’s a good idea to consume them sooner to keep their flavor and texture at their best.
When it comes time to reheat hot dips, such as queso or buffalo chicken dip, using a microwave or oven will work well. Start by microwaving in short intervals, stirring in between to ensure even heating. Alternatively, you can reheat them in an oven-safe dish at 300 degrees F until thoroughly warmed. If the dip has thickened during storage, adding a splash of milk or broth can help loosen the consistency and restore its creamy texture.
These dip recipes are guaranteed to make your party a hit, whether you’re hosting a Super Bowl party or just chilling with a few friends. So skip the boring bag of chips and make the most bold and daring dips possible!
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My smoked chicken wings are SO easy to prepare and perfectly seasoned. This yields crispy and juicy wings every single time. Looking for more smoker recipes? Try smoked turkey wings, smoked beef tenderloin, smoked leg of lamb, and smoked chicken breast…
My smoked chicken wings are SO easy to prepare and perfectly seasoned. This yields crispy and juicy wings every single time. Looking for more smoker recipes? Try smoked turkey wings, smoked beef tenderloin, smoked leg of lamb, and smoked chicken breast. No one in my family can resist a good chicken wing. Seriously, you’d think… 
When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off…
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When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off a perfectly cooked piece of meat. From spooky Halloween bites to massive Christmas roasts – before the New Year rolls in – this round-up of holiday recipes will leave your guests impressed and beyond satisfied.
I’ve collected up some of my favorite festive recipes by holiday for all your upcoming special occasions. Whether you’re grilling steak tacos for Halloween or slow-smoking a bison tenderloin for Christmas, I’ve got something here for everyone.
So, let’s dive into the best recipes for the holiday cooking season, fire up those grills, and start cooking with bold flavors, rustic techniques, and maybe a little whiskey.
When you’re planning your holiday menu, down to the details of setting your holiday table, make sure you invest in the best meats possible for your feast. The quality of the meat will make all the difference in flavor, texture, and the overall dining experience. Here are a few tips for sourcing the perfect meats for your holiday recipes:
Investing in high-quality meats and sourcing them carefully will level up every dish on your holiday menu.
Whether you’re preparing for Halloween, Thanksgiving, or Christmas, these holiday recipes will help you bring bold, smoky flavors to your table. From spooky smoked bat wings to perfectly seasoned prime rib, there’s a recipe here for every holiday gathering. Embrace the fire, grab a drink, and get ready to make this holiday season your tastiest one yet!
Who says Halloween is all about candy? Sure, sugar’s great, but let’s get spooky with a few savory, smoky dishes that will add a fiery flavor to your Halloween gathering.
Thanksgiving is all about the bird, and this lineup of recipes proves that turkey can be anything but boring. From traditional smoked turkeys to fried delicacies, we’ve got all your bases covered. Before you dive in, make sure to read up on The Benefits of Brining.
Christmas calls for grand feasts – and nothing says “holiday” quite like a massive roast. From prime rib to bison tenderloin or roasted salmon, these holiday recipes will warm your soul and give your friends and family lasting memories.
When it comes to what to serve with your holiday recipes and meats, the side dishes are just as important as the main attraction. Pair your meats with some classic Potatoes au Gratin—rich, creamy, and baked to golden perfection. Or, if you’re craving something a bit more traditional, try potatoes with sour cream. The cream offers a cool, tangy contrast to the smoky flavors. And for a sweet and tart element, you can’t go wrong with cranberry sauce, perfect alongside any meat, not just turkey.
This is a unique and flavorful cranberry sauce to complement your holiday recipes. To make, boil some fresh cranberries with a cup of tart cherry juice instead of water. Add a splash of pineapple juice. Stir in about 3/4 cup of brown sugar to balance the tartness, adding more if needed. Optionally, to finish off the sauce, add a few pinches of cardamom to give the sauce a warm, spiced depth. Simmer until the cranberries burst and the sauce thickens, then let it cool before storing it in a jar or serving. Perfect for pairing with holiday meats or as a tangy-sweet side!
And when you’re planning your Christmas feast, don’t forget your homemade Christmas desserts. Christmas cookies and decadent options like Bread Pudding or Wine Cake will always hit that sweet spot, rounding out the meal with festive, sugary goodness.
When selecting hardwood for smoking or grilling different types of meat, it’s crucial to match the wood’s intensity with the meat’s richness to get the best flavor. Here’s a breakdown of my recommendations:
As a reminder to always bring your meats up to a safe temperature, here’s a breakdown of the ideal internal temperatures for various meats in degrees F. If you have not done so yet, make sure to invest in a good digital meat thermometer.
Remember, the key to a truly unforgettable feast starts with high-quality ingredients, a touch of creativity, and a dash of holiday spirit. From locally sourced meats to the right wood for smoking, every detail contributes to making your holiday spread stand out. So, embrace the warmth of the fire, experiment with your favorite flavors, and enjoy the season’s best meals with the ones who matter most.
Here’s to making this holiday season not just freakin’ delicious but truly extraordinary! Cheers!
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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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Discover the ultimate smoked boneless turkey breast recipe for a juicy, flavorful meal. Infused with a fragrant rosemary garlic blend, it’s a surefire hit!
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Discover the ultimate smoked boneless turkey breast recipe for a juicy, flavorful meal. Infused with a fragrant rosemary garlic blend, it's a surefire hit!
The post Rosemary Garlic Smoked Boneless Turkey Breast appeared first on Girl Carnivore.
Pork and apples are a fall classic. This recipe for smoked pork belly burnt ends with applesauce is inspired by…
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Pork and apples are a fall classic. This recipe for smoked pork belly burnt ends with applesauce is inspired by another classic — my dad. When I was growing up, he made these pork chops with applesauce that were so freakin’ delicious, they just blew my mind. I’m grateful he introduced me to this pairing and set me up to give you this perfect pork belly recipe for fall.
Since making a proper applesauce uses a ton of apples, I’m taking advantage of Kroger’s current apple promotion. When you select a next-day, 1-hour time slot with the Kroger Delivery blue truck icon, you get a free 3-pound bag of Kroger brand apples! This promotion applies to select varieties and the minimum order purchase is $35. It’s so worth it to be able to make this recipe AND have the convenience of Kroger’s speedy delivery. Extra time for you to watch the game on a Sunday or chill by the firepit!
I’ve said it many times: burnt ends are basically the definition of BBQ. People can’t resist this crowd favorite. And you know what else people can’t resist? Pork belly cubes. Pair those two amazing flavors together and you’ve got meat candy that will disappear from your game day spread or the dinner table in no time flat. Typically, burnt ends come from the point end of a beef brisket. But, I’m always stoked to use this technique with another cut of meat, like in this pork recipe.
These cubes of pork belly are like bacon, except thicker. We still get that rich and smoky flavor, but because of the pork belly texture, it’s versatile enough to stand up to this burnt ends recipe. We also take our applesauce to the next level with apple cider, maple syrup and lemon juice to boost the flavor.
First time making burnt ends? Because I know you’ll want to make them again! Check out my best burnt ends roundup for more ideas!
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Since we’ve got all these apples, we might as well boost that apple flavor in our BBQ side! I love to make an apple slaw to go with pork. For your dressing, mix together 1/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, 1/2 teaspoon each of kosher salt and black pepper and 1/2 teaspoon sugar. Cut 1 green apple and 1 red apple into matchsticks. Then, stir them into a large bowl with a bag of shredded coleslaw mix, a couple of sliced scallions and a handful of chopped parsley. To finish your slaw, stir the dressing into your vegetables, then serve.
First, heat up a fire for medium heat and direct cooking (about 350 degrees Fahrenheit). Then, place a cast iron skillet on the grill grates with 8 peeled, cored and sliced apples, juice from a medium lemon, 1 cup apple cider, 2 cinnamon sticks and 1 cup of water.
Slowly simmer these ingredients over the fire until you’ve softened the apples, which should take about 25 minutes. If the sauce is getting too thick, add more water. Once you’ve softened the apples, add 1/2 cup of brown sugar and 2 tablespoons maple syrup and remove the cinnamon sticks. Then, blend or mash to your desired thickness (I used an immersion blender for this), then pull the skillet off the grill and keep the sauce warm.
Using a sharp knife, cut 2 pounds of pork belly into 2-inch cubes. Next, slather your pork cubes with 1/4 cup yellow mustard. Then, thoroughly season pork belly with 1/4 cup of your favorite BBQ dry rub. Place your pork cubes evenly spaced out on a baking wire rack and set aside.
Next, preheat your smoker for medium-low heat (250 degrees F). Top with wood chips or wood chunks (I like apple wood with pork) for added smoke flavor.
Once you’ve got your fire going, place your pork belly onto the smoker and cook for 2.5 hours. Once the pork belly cubes are around 160-180 degrees F, pull off and place in a disposable aluminum pan. Top with butter cubes from 1.5 sticks unsalted butter, 1/2 cup of your favorite barbecue sauce, 1/2 cup of brown sugar and 2.5 tablespoons maple syrup. Cover with foil. Then, place the foil pan back in the smoker for 1.5 hours, or until the internal temperature of the pork belly is 205 degrees F.
Once the pork belly reaches temperature, open up the foil and discard any excess liquid. Place back the foil pan back on the smoker and add a little more BBQ sauce and maple syrup. Leave the foil pan uncovered to caramelize for 15 minutes and get that nice bark. Once the caramelization cooking process finishes, pull the pan off the grill and let the pork belly cool for 5 minutes.
When the burnt ends are done resting, serve this dish with applesauce on the bottom and burnt ends on top. Enjoy your perfect plate of smoked pork belly burnt ends with applesauce!
Since burnt ends are BBQ at its finest, stick with your favorite BBQ sides. Potato salad, cornbread (or white bread), coleslaw, baked beans, collard greens or macaroni are a great way to round out your meal. You could also go with the apple slaw in the tips here, which pairs perfectly with pork and emphasizes the apple flavor in this recipe.
If you have any smoked pork belly burnt ends left, wrap them in aluminum foil and then store them in an airtight container for 3-5 days in the refrigerator. Then, reheat them in the oven at 350 degrees F for about 10-15 minutes. For the leftover applesauce, store in a separate airtight container in the fridge for 3-5 days.
Basically, the biggest difference between pork belly and bacon is that bacon is cured for preservation purposes and pork belly isn’t. And while bacon comes in long strips, pork belly comes as a brick of meat so you can use it in more ways than just pan frying. Both cuts come from the belly of the pig, although some butchers make cuts from other parts of the pig, like jowl bacon, back bacon, cottage bacon and slab bacon.
Check with your local butcher! You can also find pork belly at your local grocery store.
Kroger delivery is incredibly convenient, and the company serves most of the country! Check out this Pickup & Delivery page on the website for more info.
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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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I don’t care who tries to tell me otherwise — tailgating is basically the best season of them all. Because…
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I don’t care who tries to tell me otherwise — tailgating is basically the best season of them all. Because we want to celebrate in proper fashion, I’ve got a roundup of my favorite delicious tailgating recipes for you to try at any big game!
These easy tailgate food ideas are perfect for football season (or really any game day), but I bet you could take them camping or to the beach too. Our favorite tailgate foods are at home anywhere!
There are plenty of ways to tackle your next tailgate party, and they’re all so freakin’ delicious. The perfect tailgate recipe falls into one of three categories: recipes you can make beforehand and reheat, ones you can prep in advance and cook at the tailgate, or have an easy prep and grilling process to do at the tailgate itself. When it’s game time, you’ll be ready no matter which tailgating recipe you choose.
Watching the game at home instead? Check out my round up of grilled appetizer recipes because they’ll also work for your football party!
Get stoked for life
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
We’ve got a whole list of the perfect tailgate recipes for you to try. They’re freakin’ delicious, easy to make and a whole lot of fun. Let me know which ones you try in the comments!
Here are my favorite burgers for a tailgate menu! If you’re looking for more delicious recipes for burgers, then check out my smashburgers roundup and my thicc patty burgers roundup.
People always think of Buffalo wings and blue cheese dressing, but wings can do so much more! For a deeper dive into wings, check out my best chicken wings recipes.
People don’t always think of tacos for an easy tailgate recipe, and I’m here to tell you they’re a big hit! I’ve also got more taco recipes in my best tacos roundup.
Sliders are the ultimate tailgate finger foods. I’ve got more ideas in the sliders roundup too!
For vegetable sides, go with something easy that stores well in the cooler. Potato salad, slaw with green onions or pasta salad all work well here. And because there’s nothing sadder than a flavorful dip without chips, don’t forget the tortilla chips or pita chips! For recipes like the tacos or quesadillas, make sure you pack finishing touches like sour cream, limes and hot sauce. Plus beer or seltzer. We have to hydrate here.
Because these recipes are all easy to make ahead of time, they’re also great for leftovers and reheating. Some of them even taste better the next day! If your individual components, like proteins and toppings, need to be refrigerated, store them in separate airtight containers in the fridge for 3-5 days. Then, when it’s time to reheat, stick to medium heat (like 300-350 degrees F) on the grill or the oven. Each of my tailgating recipes has individual instructions too!
Definitely! Since the slow cooker uses slow and low heat, it’s best to stick to cuts that braise well, like pork shoulder, chicken thighs, ground beef or brisket. You might miss out on that smoky flavor, but if you’re grilling other components, you’ll get it there.
When you see jalapeños in a recipe, removing the seeds and ribs is the best way to dial down the spice level. If you’re using hot sauce (like one of my FYR sauces) or ingredients like cayenne pepper, chili powder or red pepper flakes, then just adjust the measurements to your liking.
Because I’m a proud Tennessean, I am, of course, a Titans fan. For college football, I’m wearing orange and cheering on the Volunteers. You’ll see me in my team colors any time of year.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The post The Best Tailgating Recipes appeared first on Over The Fire Cooking.
My easy, smoked pork roast is perfectly seasoned and then smoked to tender and juicy perfection! It’s perfect for holidays, events, or anytime you want a hands-off roast. Love pork smoker recipes? Try my smoked ham, smoked pork loin, and 321 ribs…
My easy, smoked pork roast is perfectly seasoned and then smoked to tender and juicy perfection! It’s perfect for holidays, events, or anytime you want a hands-off roast. Love pork smoker recipes? Try my smoked ham, smoked pork loin, and 321 ribs next. My family ADORES it when I whip up roast pork, and while… My smoked pork loin recipe yields the juiciest and most flavorful pork you’ll ever eat. It’s SO easy to make and perfect for the holiday season! Keen on more smoker recipes? Try smoked corned beef, smoked beef tenderloin, smoked turkey wing…
My smoked pork loin recipe yields the juiciest and most flavorful pork you’ll ever eat. It’s SO easy to make and perfect for the holiday season! Keen on more smoker recipes? Try smoked corned beef, smoked beef tenderloin, smoked turkey wings, and smoked chicken breast. I’ve been slightly obsessed with my Traeger grill pellet smoker… 
