Pork Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/pork/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:51:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Pork Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/pork/ 32 32 FYR Grill Recipes https://overthefirecooking.com/fyr-grill-recipes/ https://overthefirecooking.com/fyr-grill-recipes/#respond Wed, 12 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38859 Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so…

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]]> Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so much time brainstorming what we wanted it to look like and all the functions we wanted the FYR Grill to have that it’s still kind of surreal for me to actually see it at work! I’ve put it through the paces with steak, chicken, seafood and everything in between.

Derek Wolf hanging a tomahawk steak for cooking

So, as this grill starts to make its way into backyards around the country, I wanted to share some tips and tricks about how to use it. I’ve also got a roundup of the best recipes our FYR team of grilling badasses has made, so you can easily become a FYR Grill Pro too.

Table of Contents

What Makes the FYR Grill Different

Creating the FYR Grill has truly been a labor of love. FYR may have started with hot sauces, but it quickly grew into more. My friend Pete Taylor at Spiceology and I had cooked on everything, but we hadn’t found a grill that checked all the boxes for versatility, portability and durability. That’s when we decided to take matters into our own hands and began designing a grill that could do it all. Then, the new FYR Grill was born. 

It can be the centerpiece in your backyard, then fold down to the size of a cooler and go virtually anywhere. We’re talking camping, overlanding and RVing, tailgating, beaching — the list goes on. We also went bananas with the accessories so you could have every live-fire cooking experience you could think of. It’s truly a grill capable of it all.

Derek Wolf basting meat skewers over the FYR Grill

​I’ve heard from lots of people how much they love cooking on this machine, which is why we did a round up of all our best FYR Grill recipes. I can’t tell you how happy I am to see this latest version of grilling nirvana out in the world!

​If you want to experience even more of what we like to call FYR-y magic, you can still get our flavorful sauces. They’re great on recipes like Grilled Steak and Shrimp with BLK Garlic Butter, Honey Korean Gochujang Wings and Triple Seared Steak.

How to Use the FYR Grill

​So, how do you make the most of this piece of grilling equipment? I’ll break down my tips according to the three categories we wanted to be first and foremost with the FYR Grill. 

  • Go wild with the attachments. We really didn’t want people spending hundreds of dollars more than they expected for accessories. The FYR Grill has a modular design. It comes with Santa Maria attachment to raise and lower the grates for ultimate temperature control; a cordless rotisserie attachment for the perfect rotisserie chicken, loins, legs and more; and a skewer system to lock in each rotation. So, you’ve got them — cook with some FYR Grill recipes with them!
  • Take it with you. My favorite part of live fire cooking is that you’re outside, making killer food with incredible scenery and awesome people. But camp stoves and fire pits don’t always cut it. Plus, you definitely can’t lug a big grill rig to the parking lot of the big game. The FYR Grill converts into the perfect size to throw in the back of your truck and bust out at your camping trip, your tailgate and everywhere in between.  
  • Don’t be afraid to use it. We tested this thing a million different ways! We know it can stand up to the heavy cooking that comes with these FYR Grill recipes. Just look at the list I’ve made so far! You can be confident this grill will last. 
A prime rib roast on a rotisserie attachment over the FYR Grill

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​Best Recipes for the FYR Grill

You can make pretty much any grilling recipe on the FYR Grill, but here’s some inspiration to get you started!

Beef, Lamb and Pork

The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
View Recipe
The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
View Recipe
A hanging tomahawk steak over the three zone fire in the FYR Grill

Hanging Tomahawk Steaks

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.
View Recipe
A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers

Grilled Raclette

Our grilled raclette recipe is inspired by our trips to Switzerland, where this freakin' delicious cheese dish makes for a fun, festive meal.
View Recipe
The prime rib turns a dark beautiful brown after roasting over the fire.

Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.
View Recipe
Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients.

Grilled Vacio

Grilled Vacio with grilled egg-stuffed peppers is the perfect recipe to pull out when you want to impress a hungry crowd at a dinner party.
View Recipe
Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
View Recipe
The grilled lamb chops are presented artistically on a plate with the onion salad in the center.

Grilled Lamb Chops

This Grilled Lamb Chops recipe is simple yet epic! Each bite of the tender, juicy meat with a flavorful crust is complemented by a zesty red onion salad and creamy mint yogurt sauce.
View Recipe
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.
View Recipe

Chicken

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!
View Recipe
The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
View Recipe
Perfect Rotisserie Chicken on the FYR Grill.

Rotisserie Chicken

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.
View Recipe
A Chicken Bacon Ranch Taco being held up to the camera.

Chicken Bacon Ranch Tacos

Chicken Bacon Ranch Tacos are a fun way to elevate Taco Tuesday, using my FYR Grill with some Cowboy Charcoal that delivers a clean smokiness that is never overpowering.
View Recipe
The final dish, serving with dipping sauce on a large plate.

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
View Recipe
Dipping a chicken lollipop into the honey BBQ glaze

Honey Bacon BBQ Chicken Lollipops

Better than any child’s candy, today we’re bringing you a Honey Bacon BBQ Chicken Lollipops recipe! Sweet and smoky for the perfect bite!
View Recipe

Seafood

The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
View Recipe
A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!
View Recipe
A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter

Grilled Lobstser Tails with Beer Butter is a fun summer meal that is super simple and easy to make. The Sam Adam's Beer Butter dip is insane and complements the whole dish. Add some fries on the side or a fresh salad, and you are in heaven.
View Recipe
Texas fajitas, a massive platter of meats

Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.
View Recipe
A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes

Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.
View Recipe
A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill

Grilled Salmon Fillets with Cowboy Butter

These grilled salmon fillets with cowboy butter are simple, easy, and absolutely off the charts for a weekday dinner or special occasion.
View Recipe

​

FAQs

What fuel should I use with the FYR Grill? 

I’m a lump hardwood charcoal guy myself, and I haven’t found anything better than Cowboy Charcoal for these FYR Grill recipes. The stuff burns super hot and clean. Plus, that means I can use it in my smoked butter and smoked chimichurri recipes!

Can you use the FYR Grill as a smoker? 

Since the FYR Grill doesn’t have a lid, it doesn’t really work for smoking-specific recipes. But you could cover whatever you’re smoking with a aluminum foil pan if you’re in a pinch!

Where can I get a FYR Grill for my recipes? 

Right here!

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]]> https://overthefirecooking.com/fyr-grill-recipes/feed/ 0 Derek-Pulling-Tomahawk-from-Grill Cover-Image-6 Revolver-Prime-Rib_Cover-Image FYR GRILL The Carne Asada Baked Potato is a culinary masterpiece. The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. A hanging tomahawk steak over the three zone fire in the FYR Grill A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers The prime rib turns a dark beautiful brown after roasting over the fire. Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients. Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce The grilled lamb chops are presented artistically on a plate with the onion salad in the center. grilled meat is skewered. The plate of Butterflied drumsticks is ready and smothered in our homemade queso. The Grilled Chicken Fajita Quesadilla Perfect Rotisserie Chicken on the FYR Grill. A Chicken Bacon Ranch Taco being held up to the camera. The final dish, serving with dipping sauce on a large plate. Dipping a chicken lollipop into the honey BBQ glaze The Grilled Seafood Platter is easy and so satisfying. A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background A beautiful plate of lobster tails with beer butter is just what summer ordered. Texas fajitas, a massive platter of meats A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill FYR banner post (3) Beer Cheese Dip with Sausage https://overthefirecooking.com/beer-cheese-dip/ https://overthefirecooking.com/beer-cheese-dip/#respond Fri, 26 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37890 Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing…

The post Beer Cheese Dip with Sausage appeared first on Over The Fire Cooking.

]]> Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing hits harder than a skillet of bubbling Beer Cheese Dip with some crumbled sausage. This one’s made with Sam Adams Octoberfest, a seasonal brew that brings those rich fall vibes straight into the melty cheese.

Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
Post sponsored by Sam Adams Octoberfest

According to Samuel Adams, “This hearty and smooth Märzen is a pröst to fall. Its deep amber color, mild pleasant sweetness, and light hop character is a hearty (but not heavy).” In other words, it brings in that fall-inspired maltiness that pairs perfectly with melted cheese and spicy sausage. It’s like the ultimate pub-style beer cheese dip, only cooked over fire and loaded with smoky flavor.

Sam Adams Octoberfest being poured into a glass, ready to enjoy with the Sausage Beer Cheese Dip.

Table of Contents

Why You’ll Love Sausage Beer Cheese Dip

The thing your taste buds realize after your first dip is that beer and cheese just freakin’ belong together. With a mix of sharp cheddar cheese, cream cheese, and whole milk, it’s creamy, savory, and all the things you dream about when it comes to cheesy dips.

A close up image of the beer dip showing the gooey cheese, sausage, and green onions.

Another thing you’ll love is the addition of spicy sausage. It’s a classic add that just makes sense. The Dijon mustard brings the right amount of tang, the Worcestershire sauce brings depth, and the cayenne pepper kicks in some heat. And then the Sam Adams Octoberfest? That’s the kicker. It gives the dip that malty, slightly sweet beer flavor that balances the richness of the cheese.

If you’re scrolling for more dip ideas, check out Best Dip Recipes. Easy Buffalo Chicken Dip with Stuffed Crust is definitely one of my all-time faves.

Ingredients for the Best Beer Dip

When you’re ready to make the best beer dip ever, here are the simple ingredients you’ll need to pull it all together. From prep to finish, this recipe should take you about two hours.

  • The Creamy Beer Dip — Spicy Italian sausage, a block of sharp cheddar, cream cheese, milk, and Sam Adams Octoberfest.
  • The Seasonings — Dijon mustard, Worcestershire sauce, garlic powder, cayenne, and a pinch of kosher salt.
  • Garnish — Green onions or parsley.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

How to Make Easy Beer Cheese Dip

Brown the sausage

Start by getting your grill nice and hot, about 350F for medium-high heat. Set a big cast-iron skillet right on the grates and let it warm up for a couple minutes. Then add in the sausage and let it sizzle away until it’s browned and cooked through to 165F. Don’t even think about draining that fat, because it’s liquid gold that’s going to flavor the rest of this dip.

The spicy Italian sausage is browned in the cast iron skillet. Shows before and after.

Make the roux

Next, sprinkle in some flour along with garlic powder and cayenne. Stir it around until everything comes together into a thick paste. This little step is what turns the skillet into a sauce-making machine. It’s the base that will hold all that cheese together later.

The sauce

Now comes the fun part, actually making the beer cheese sauce. Slowly pour in the Sam Adams Octoberfest, just a little at a time, whisking as you go. The beer bubbles, the paste loosens, and suddenly you’ve got this malty, rich base that smells insane. That Octoberfest is what sets this apart. It’s where the signature beer flavor really kicks in.

Derek builds the thick dip with some flour in the cast iron skillet. He layers in sharp cheddar cheese, which pairs beautifully with the Samuel Adam beer.

Once the beer’s worked in, stir in the Dijon mustard, Worcestershire, and whole milk. Keep whisking until it’s smooth and creamy.

Time to bring in the cheese. Toss in shredded sharp cheddar and a block of cream cheese, then keep things on low heat. Stir until everything melts into one creamy, dreamy sauce. If it’s too thick, splash in a little more milk. If you want a thicker dip, let it hang out and simmer until it tightens up.

Beer Cheese Dip Finishing touches

To finish it off, top the skillet with the sausage you cooked earlier and a handful of extra cheese. Slide it under the broiler until the top turns golden and bubbly. Pull it off the heat, scatter some fresh green onions over the top, and serve it hot with your favorite dippers.

Close-up of creamy beer cheese sauce being stirred with a wooden spoon on left. On the right, the dip is layered with browned spicy sausage.

Pro Tip: Don’t rush the whisk

Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly, too, because dumping it all in at once makes it harder to get that epic creamy texture.

What to Serve with Sausage Beer Cheese Dip

This skillet is perfect for game day (make sure to add it to your Super Bowl recipe roster), served with classic pretzel bites, homemade soft pretzels, or tortilla chips. But don’t sleep on fresh carrot sticks, celery sticks, or apple slices for a crunchy, refreshing contrast. Even baguette slices make it feel like a cheese fondue setup.

Close up of the Beer Cheese Dip after everything is cooked and ready to eat.

If you’re building a full charcuterie board, this dip is the centerpiece surrounded by meats, different kinds of cheese, and favorite dippers. Also, don’t forget the cold beer! Crack open the Sam Adams Octoberfest and let the festivities begin!

Sausage beer cheese dip Leftovers & Reheating

If you somehow end up with leftover beer cheese dip, let it cool to room temperature and then transfer it to an airtight container. Store in the fridge for up to 3 days.

For freezing, spoon into a freezer-safe container, cover with plastic wrap, and stash for later. When reheating, place the dip back in a skillet over low heat to restore the creamy texture. Add a splash of milk if needed.

More Cheese Dips to Try

Beer Cheese Dip FAQs

What’s the best type of cheese to use?

When it comes to cheese, you have some great options. Sharp cheddar cheese is classic, but mixing in Colby cheese, Swiss cheese, or even different kinds of cheese can give the dip a new spin.

What’s the best type of beer to use if I don’t have Samuel Adams Octoberfest?

For fall, Sam Adams Octoberfest is perfect. But depending on your favorite style, a pale ale gives a hoppy flavor, dark lagers bring more depth, and lighter beer delivers a milder flavor.

Can I make this in a slow cooker?

Yes! After browning the sausage and building the base, transfer to a slow cooker to keep warm for parties or special occasions.

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Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
Print

Beer Cheese Dip with Sausage

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
Calories 3246kcal
Author Derek Wolf

Ingredients

  • 3 links Spicy Italian Sausage without casing
  • 3 cups Sharp Cheddar shredded
  • ¾ cup Whole Milk
  • ⅔ cup Sam Adams Octoberfest
  • 1 block Cream Cheese
  • ½ cup All Purpose Flour
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1.5 tsp Cayenne Powder
  • Kosher Salt to taste

Instructions

  • Preheat your grill to medium high heat (about 350F)
  • Add a cast iron skillet to heat up for 2 minutes, then add in your ground sausage to cook until fully done and 165F internal (about 8-10 minutes). Pull off once but do not take out the fat from the skillet
  • Add to your skillet with the fat drippings your flour, garlic powder and cayenne powder and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your Sam Adams Octoberfest in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your mustard, milk and Worcestershire sauce. Finally, add your shredded cheese and cream cheese. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
  • Top your beer cheese with the sausage and some leftover shredded cheese.
    Optional: Place in the oven/broiler to get a nice crust on the cheese, then pull off and let cool
  • Serve with pretzels and chips for dipping, a cold Sam Adams Octoberfest and enjoy!

Notes

Pro Tip: Don’t rush the whisk
Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly too, because dumping it all in at once makes it harder to get that epic creamy texture.

Nutrition

Calories: 3246kcal | Carbohydrates: 101g | Protein: 178g | Fat: 230g | Saturated Fat: 108g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 76g | Cholesterol: 643mg | Sodium: 6729mg | Potassium: 2438mg | Fiber: 4g | Sugar: 25g | Vitamin A: 5085IU | Vitamin C: 11mg | Calcium: 3530mg | Iron: 10mg

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]]> https://overthefirecooking.com/beer-cheese-dip/feed/ 0 Sausage Beer Cheese_Cover Image Pouring a Glass of Octoberfest Ingredients Image_Close up of Chip FYR GRILL Cooking the Sausage Mixing the Cheese Adding Sausage to Cheese Final Shot of Beer Cheese Bite Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Smoked Steak Queso Dip cooked Over the Fire. Jalapeño popper dip The smoked cream cheese assembled on the smoker. Skillet Choriqueso Smoked Nashville Hot Chicken Queso ready to smash. Cowboy Candy Banner (1) Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions. Pizza Sausage Skewers https://overthefirecooking.com/pizza-sausage-skewers/ https://overthefirecooking.com/pizza-sausage-skewers/#comments Fri, 19 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=14558 Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When it comes to pizza, are you a classic red sauce and pepperoni person? Or is white sauce more your…

The post Pizza Sausage Skewers appeared first on Over The Fire Cooking.

]]> Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When it comes to pizza, are you a classic red sauce and pepperoni person? Or is white sauce more your style? You can have it either way with these pizza sausage skewers! Italian sausage is the foundation for this recipe and fire cooking them on skewers really brings them to life!

That’s because I can pile flavor on the middle of the sausage, down the length of the skewers. And when I say this, I quite literally mean piling on. We’ve got mozzarella cheese, pizza sauce, alfredo sauce, pepperoni, bacon bits and garlic Parmesan butter bringing all the flavors to the party. 

Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When I made this pizza sausage skewers recipe, you know I reached for Cowboy Charcoal. This stuff burns the hottest and cleanest, so there were no off-putting flavors detracting from the delicious pizza goodness. I love it for my smoked butters and smoked chimichurri too!

Post sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Pizza Sausage Skewers

One of the best parts about going to a pizzeria with a big group is that you can order a bunch of different pies and then sample everything. That was my thought process with these pizza sausage skewers.

The sweet sausage pairs well with the savoriness of the red sauce and pepperoni. I also liked the idea of using the spicy sausage with the alfredo sauce because that creaminess will help calm the spicy. Then there’s the garlic butter, which we baste on both at the end because it truly works with everything!

Smoking garlic Parmesan butter in a mason jar, using a white hot coal of Cowboy Charcoal

Looking for more sausage skewers? Check out my recipes for Shrimp and Sausage Skewers, Chicken Bacon Ranch Sausage Skewers and Philly Cheese Sausage Skewer. I also have a roundup of my favorite skewers recipes for you to try!

Pizza Sausage Skewers Ingredients

  • Red Sausage Pizza: For the red sauce fans out there, we’re using sweet Italian sausages, shredded mozzarella cheese, pizza sauce, pepperoni slices and fresh basil leaves.
  • White Sausage Pizza: For those in the white sauce corner, we’ve got spicy Italian sausages, more shredded mozzarella cheese, alfredo sauce, bacon bits and Buffalo sauce. 
  • Garlic Parmesan Butter: To make the garlic Parmesan butter, grab some unsalted butter, minced garlic, grated Parmesan, chopped parsley and red chili flakes.

Go-To Garlic Bread

If you’re looking for an entirely protein-based meal, these pizza sausage skewers deliver. But, if you’re looking for an epic side, some garlic bread is so freakin’ delicious to round out the pizza flavors.

To make garlic bread, grab a baguette or Italian loaf, mince 5 cloves of garlic, soften 1/2 cup butter, chop 2 tablespoons parsley and grate 1/4 cup of Parmesan or Pecorino cheese. They’re all the same ingredients as the garlic Parmesan butter, so I know you’ll be ready! You could also use a teaspoon of dried Italian seasoning in place of the parsley if you want. 

Mix the softened butter with the garlic, parsley and Parmesan, plus a pinch of salt and red pepper flakes. Cut the bread in half lengthwise, then spread the garlic butter mixture on both sides of the bread. Place the bread halves on a foil-lined baking sheet for easy cleanup, then bake at 400 degrees Fahrenheit for about 10 minutes. Enjoy with all your favorite Italian meals!

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How to Make Pizza Sausage Skewers

Let’s get skewering! First, using your Cowboy Charcoal, heat grill for medium heat (around 350 degrees F). Place the grill grate or where you plan to lay your skewers at least 4 inches away from the heat. It’s also helpful to create two three-zone cooking areas so that the skewers cook over indirect heat, between two fires instead of directly over the flames.

Dumping out a chimney starter of glowing hot Cowboy Charcoal coals and a close up of the glowing red coals inside the FYR Grill

Begin by carefully skewering your 8-10 sweet Italian sausages and your 8-10 spicy Italian sausages, through the pointed end of a skewer, onto a two-prong skewer or using two single prongs.

Place on your grill grates, then grill skewers for about 7-9 minutes per side. Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem. 

Grilling two skewers of sausages over the FYR Grill, with a shot of the raw sausages and cooked sausages

Once the skewers are close to their final internal temperature (165 degrees F), begin adding the toppings to them. On top of the sweet sausages, add the marinara and mozzarella cheese. Then, on top of the spicy sausages, add alfredo sauce and mozzarella cheese.

Melting mozzarella cheese on the two types of pizza sausage skewers, using aluminum foil grill pans to cover

When you’ve built the base, build each sausage skewer with their toppings. You’ll want slices of pepperoni and fresh basil leaves for the red sauce skewers. On the white sauce skewers, sprinkle skewers with bacon bits. Once you’ve completed this step, let the sausage cook (ideally covered) for 2-3 more minutes until the cheese is melted. 

Adding honey and hot sauce to loaded pizza sausage skewers, one with red sauce and pepperoni and the other with alfredo sauce and bacon bits

When they’re done, top with parmesan cheese, red chili flakes, a drizzle of honey and/or (my personal favorite) a drizzle of my FYR RED Hot sauce. Pull your sausage pizza kabobs off the grill and let them cool for 5 minutes.

To finish, baste your sausages with the garlic Parmesan butter. Then, pull them off the skewers, slice and enjoy!

Basting the pizza sausage skewers over the grill with garlic Parmesan butter using a grill brush

What to Serve with Pizza Sausage Skewers

Sausages and peppers are a natural combination, so you could serve these pizza sausage skewers with a combination of grilled red and green bell pepper and the garlic bread in the note. A simple green salad topped with cherry tomatoes and drizzled with lemon juice and olive oil, or other grilled vegetables, like zucchini or asparagus, would be freakin’ delicious too.

Additionally, if you just want an easy bread side, you can grab a round of pizza dough from the grocery store. Roll dough on a lightly floured surface to your desired shape and bake it on top of the grill over medium-high heat. Fold dough over the sausage and boom: pizza sausage skewers, taco-style.

Two finished pizza sausage skewers — one pepperoni, one alfredo — standing next to each other in front of a FYR Grill and next to a bag of Cowboy Charcoal

Leftovers and Reheating

If you’ve got leftover pizza sausage skewers, store in an airtight container in the fridge for up to three days. You can reheat them on the grill at medium heat for 5-10 minutes of cooking or in a cast iron skillet on the stovetop for the same amount of time.

For More Pizza

FAQs

What’s best: metal skewers, wooden skewers or bamboo skewers? 

My recommendation for this pizza sausage skewers recipe is to use metal skewers. 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.

Some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t seen this during my time grilling with them. 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. 

How do I know when the sausages are done?

Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your pizza sausages reach the food-safe temperature of 165 degrees F.

When it comes to a piece of sausage, no one wants to take a bite and find raw meat! To measure the temp, stick the thermometer probe through one end of the sausage until it reaches the middle lengthwise. This approach will give you an accurate reading from the center of the sausage.

Where do I buy a bag of Cowboy Charcoal? 

Pretty much everywhere, since it’s hands-down the best stuff around. Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online. 

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Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce
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Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 People
Calories 1501kcal
Author Derek Wolf

Ingredients

Red Sausage Pizza:

  • 8-10 Sweet Italian Sausages
  • ¼ cup Mozzarella Cheese
  • 3-4 tbsp Pizza Sauce
  • 5-6 Sliced Pepperoni
  • 3-4 Basil Leaves

White Sausage Pizza:

  • 8-10 Spicy Italian Sausages
  • ¼ cup Mozzarella Cheese
  • 3-4 tbsp Alfredo Sauce
  • 1.5 tbsp Bacon Bits
  • 1.5 tbsp Buffalo Sauce

Garlic Parmesan Butter:

  • 1.5 cup Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Grated Parmesan
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Red Chili Flakes

Instructions

  • Preheat your grill for medium heat (around 350F) making the grill grate or the place where you lay your skewers at least 4 inches away from the heat.
  • Begin by carefully skewering your sausage onto a two prong skewer or using two single prongs.
  • Add the skewers to the grill to cook for about 7-9 minutes per side. Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem.
  • While the sausages cook, mix all the ingredients for the garlic parmesan butter sauce in a bowl of jar. Then set aside until ready to use.
    Optional: Drop a hot coal into your butter to "smoke" it. Let it sit in the butter for about two minutes, then remove with tongs and discard coal.
  • Once the skewers are close to their final temperature (165F), begin topping them. Add the marinara and alfredo sauces and then top with cheese.
  • Then build each sausage skewer with their toppings. Once finished, let the sausage cook (ideally covered) for 2-3 more minutes until the cheese is melted.
  • Once done, top with parmesan cheese, red chili flakes and buffalo sauce (for the white sauce pizza). Pull off and let cool for 5 minutes.
  • Baste with the garlic parmesan butter when done, pull off the skewers, slice and enjoy!

Notes

Go-To Garlic Bread
If you’re looking for an entirely protein-based meal, these pizza sausage skewers deliver. But, if you’re looking for an epic side, some garlic bread is so freakin’ delicious to round out the pizza flavors. To make garlic bread, grab a baguette or Italian loaf, mince 5 cloves of garlic, soften 1/2 cup butter, chop 2 tablespoons parsley and grate 1/4 cup of Parmesan or Pecorino cheese. They’re all the same ingredients as the garlic Parmesan butter, so I know you’ll be ready! You could also use a teaspoon of dried Italian seasoning in place of the parsley if you want. 
Mix the softened butter with the garlic, parsley and Parmesan, plus a pinch of salt and red pepper flakes. Cut the bread in half lengthwise, then spread the garlic butter mixture on both sides of the bread. Place the bread halves on a foil-lined baking sheet for easy cleanup, then bake at 400 degrees Fahrenheit for about 10 minutes. Enjoy with all your favorite Italian meals!

Nutrition

Calories: 1501kcal | Carbohydrates: 6g | Protein: 39g | Fat: 147g | Saturated Fat: 73g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 52g | Trans Fat: 3g | Cholesterol: 377mg | Sodium: 2218mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3031IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 4mg

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]]> https://overthefirecooking.com/pizza-sausage-skewers/feed/ 4 Pizza Sausage Skewers_Cover Image Smoking the Butter New-rubs-1026-x-600-1024-×-400-px Cowboy Charcoal Sausages Getting Started on Grill Melting the Cheese on Skewers Adding Honey and Hot Sauce Basting with Cowboy Butter Extra Shot of Final Dish flap steak pizza Skirt Steak Pizza Pinwheels sliced and served. A close up shot of the finished pizza cheesesteak. Smoked Pizza Burgers sitting on the grill with flames in the background. Carne Asada Pizza assembled and ready for slicing. cookbooks Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce Cowboy Candy Rubbed Grilled Steak with Bacon Jam https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/ https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/#respond Wed, 03 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36245 The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam might be a mouthful to say—but it’s an even better mouthful to…

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]]> The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam might be a mouthful to say—but it’s an even better mouthful to eat. This steak is sweet, spicy, smoky, and stacked with jalapeño flavor in every single bite. It’s built for backyard grilling season, whether you’re firing up my FYR Grill or going all-in with a live fire pit.

The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

If you know me, you know I like to go big with grilled steak. And, that’s exactly what my new Cowboy Candy Rub — with a caramelized jalapeño blend — brings to the fire. Trust me when I say the Cowboy Candy Rubbed Grilled Steak with Bacon Jam is epic!

Table of Contents

Why You’ll Love Cowboy Candy Rubbed Grilled Steak with Bacon Jam

If you love candied jalapenos, you’re going to love this. The Cowboy Candy Rub has that same sweet heat profile. It’s loaded with brown sugar, smoked jalapeños, a little black pepper, and other warming spices. It creates an amazing caramelized crust on the steak when it hits the grill.

The bacon jam is slathered over the steak - smoky char, sweetness, and tender steak awaits!

Add on a generous spoonful of jalapeño bacon jam and you’ve got a bite that’s smoky, rich, spicy, and just the right amount of sweet. The jam doubles as the perfect appetizer over a block of cream cheese! You could also serve it with tortilla chips or spooned onto hot dogs for an upgrade you didn’t know you needed. But on steak? It’s next level.

This dish is ideal for any protein lover—especially those who appreciate Kansas City steaks, bone-in ribeye, or American-style Kobe beef cooked over direct heat. Whether you’re buying your steaks from a butcher or checking out online steak shop options with gift cards, this recipe brings out the best in your cut.

If you’re into steak and bacon (and who isn’t?), don’t miss my Bacon Jalapeño Popper Stuffed Burgers, Steak and Bacon Skewers, Pizza Steak Skewers, and the ultimate BBQ Bacon Burger.

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Ingredients Round up

  • Beef — You’ll need a couple of your favorite steaks—like Kansas City strip steaks, bone-in ribeye steak, or tenderloin steaks—along with some Cowboy Candy Rub and a splash of neutral oil to help the seasoning stick and sear.
  • Jalapeno Bacon Jam — Grab some bacon, red onions, a jalapeno, more Cowboy Candy Rub, maple syrup, and brown sugar to build that smoky-sweet flavor profile.

For more with my Cowboy Candy Rub, check out Cowboy Candy Party Ribs and Cowboy Candy Burger.

How to Make Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Make the Bacon Jam

Are you ready to make the Cowboy Candy Rubbed Grilled Steak with Bacon Jam recipe? Start by preheating your grill to medium heat, around 350F. Set your grill to direct heat and get your cast iron skillet hot for a few minutes.

If you want to enjoy outdoor cooking to the max, just throw on some bacon into a cast iron pan and let the love fest begin.

Add chopped bacon and cook until it reaches your ideal crispiness. Remove the bacon and discard most (but not all) of the grease, leave just enough to coat the skillet. Add oil if needed, then toss in your red onions and sliced jalapeño. Hit them with Cowboy Candy Rub and let them caramelize low and slow, stirring occasionally. Midway through, sprinkle in some brown sugar to deepen the flavor and color.

Making the bacon jam for the Cowboy Candy Rubbed Grilled Steak.

When the onions are soft and golden brown, stir in maple syrup and fold the crumbled bacon back in. Let everything cook together until it turns into a sticky, thick jam. Remove it from the grill and set it aside.

Grill the Steak

While the jam is finishing up, season your steak with oil and a generous coating of Cowboy Candy Rub. Let the seasoning sit for a few minutes so it absorbs into the meat.

The first step in this easy recipe is to slather on some of the Cowboy Candy Rub.

Preheat your fire to 400F for high heat direct cooking. Toss your steak over the flames and grill for about 5 to 8 minutes per side, or until it reaches an internal temperature of 120F for medium rare. Use a meat thermometer for best results.

The bone-in steak is grilled and gets those beautiful marks everyone loves on their juicy steak.

Once your steak is off the grill, let it rest for 10 minutes. This helps lock in the juices and creates that tender, juicy finish every steak deserves. After the rest, slice up your grilled steak and top it with that sweet-and-spicy bacon jam. Optional—but highly recommended—drizzle with a little melted butter for an extra hit of richness.

What to Serve with the Grilled Steak

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is super versatile. Serve it alongside roasted fingerling potatoes, smoked cream cheese, or even with warm tortillas for a Tex-Mex twist. Add a side of fried shishito peppers, a Moroccan pita salad, or even smoked creole butter if you’re really looking to impress.

The new Candy Rub is epic and it takes your steak to a whole new level you didn't see coming.

This steak is bold enough to stand on its own, but also works well sliced up for a ribeye banh mi sandwich, a steak platter with sauces, or even as a topper for gourmet turf burgers. It’s also a great addition to Caribbean beef tip salad or over garlic steak rice bowls.

Leftovers & Reheating Instructions

Store any leftover Cowboy Candy Rubbed Grilled Steak with Bacon Jam in an airtight container in the fridge for up to three days. To reheat the steak, bring it to room temperature, then sear it briefly in a hot cast iron pan with melted butter for a crispy, juicy finish.

Warm up the bacon jam in a small bowl either on the stovetop or in the microwave until just heated through. It’s also amazing cold, straight from the fridge, on leftover sandwiches or over crackers.

More Grilled Steak

FAQs for the Grilled Steak with Bacon Jam

Can I use Cowboy Candy Rub on other proteins?

Absolutely. This rub is killer on pork belly, veal T-bone, beef roasts, tenderloin salad, and even Asian flank steak or Japanese flank steak. It’s one of my favorite ways to add bold flavor fast.

How spicy is Cowboy Candy Rub?

This Cowboy Candy Rubbed Grilled Steak with Bacon Jam features a mild to medium heat thanks to the smoked jalapeños and a touch of cayenne pepper. It’s balanced with brown sugar and maple-like sweetness. It’s sweet first, then the heat kicks in—but never overpowering.

Where can I get Cowboy Candy Rub?

You can find Cowboy Candy Rub over at Over the Fire Cooking’s shop or at Spiceology. It’s a great gift if you’re shopping for steak lovers, last minute gifts, or looking to pair it with steak gifts, month clubs, or a printable order form for your next event.

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The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.
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Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 375kcal
Author Derek Wolf

Ingredients

Beef:

Jalapeno Bacon Jam:

  • 6-8 slices Bacon sliced
  • 2 cups Red Onions diced
  • 1 medium Jalapeno sliced
  • 2 tbsp Cowboy Candy Rub
  • 2 tbsp Maple Syrup
  • 1.5 tbsp Brown Sugar

Instructions

Jalapeno Bacon Jam:

  • Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
  • Add your sliced bacon to the skillet and cook to your desired crispiness. Pull off and then pour out most of the excess bacon fat. Leave some of the fat for sautéing the onions and jalapeños.
  • Then add your thinly sliced onions and jalapeños. Season the onions with my Cowboy Candy Rub and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.
  • Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off.

Steak:

  • Slather your steak in oil and generously season with my Cowboy Candy rub. Set to the side.
  • Preheat your fire to 400F for direct cooking.
  • Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
  • Top with the Cowboy Candy Bacon Jam, slice and serve!

Nutrition

Calories: 375kcal | Carbohydrates: 30g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 258mg | Potassium: 585mg | Fiber: 8g | Sugar: 15g | Vitamin A: 381IU | Vitamin C: 22mg | Calcium: 276mg | Iron: 7mg

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]]> https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/feed/ 0 Cowboy Candy_Cover Image Jam on Steak Cowboy Candy Banner (1) Cooking Bacon Assembling Bacon Jam Seasoning Steak Raw and Cooked Steak Final Shot of Dish grilled steak oscar Grilled Steaks and Creamy Chipotle Shrimp Grilled Steak Burrito Bowl Garlic Butter Steak and Shrimp Recipe grilled steaks with board sauce Grilled Steak Potato Wedges garnished and served. FYR GRILL The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. Cowboy Candy Stuffed Onion Rings https://overthefirecooking.com/cowboy-candy-stuffed-onion-rings/ https://overthefirecooking.com/cowboy-candy-stuffed-onion-rings/#comments Mon, 07 Jul 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37189 Cowboy Stuffed Onion rings piled on a serving plate.

Let’s talk about the ultimate mash-up of BBQ greatness—Cowboy Candy Stuffed Onion Rings. That’s right. We’re stuffing sweet, spicy, smoky goodness into…

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]]> Cowboy Stuffed Onion rings piled on a serving plate.

Let’s talk about the ultimate mash-up of BBQ greatness—Cowboy Candy Stuffed Onion Rings. That’s right. We’re stuffing sweet, spicy, smoky goodness into a crispy onion ring, wrapping it in bacon, tossing it on the smoker, and serving it up with a smoky chipotle aioli that might just change your life. If you’ve ever thought to yourself, “What if a Texas Twinkie and a jalapeño popper had a baby and it wore an onion ring as a halo?”—this is the recipe for you.

Cowboy Stuffed Onion rings piled on a serving plate.

Loaded with Italian sausage, candied jalapeños (aka cowboy candy), and glazed with your favorite spicy BBQ sauce, these bad boys are rich, meaty, tangy, and addictive. Whether you’re looking for an unforgettable side dish, an epic appetizer, or something bold to serve up at your next cookout, this one brings the heat.

Table of Contents

Why You’ll Love Cowboy Candy Stuffed Onion Rings

These stuffed onion rings aren’t just food—they’re an event. Inspired by the mouthwatering combo of heat, sweet, and smoke you find in Texas BBQ, this recipe brings the same flavor energy you’d get from a jalapeño popper, but in a bigger, badder package. Imagine your classic crispy onion ring, only instead of a light little bite, it’s stuffed with spicy pork, loaded with sweet jalapeños, wrapped in bacon, and kissed by smoke until it’s golden brown and irresistible.

A sliced shot of one of the stuffed onion rings

The mix of flavors here is what makes this dish stand out. You’ve got the juicy ground Italian sausage blending with cowboy candy (which adds just the right touch of sugar and spice), and it’s all seasoned with your favorite burger rub or Derek Wolf’s Cowboy Candy Rub for that extra kick of BBQ magic. Then comes the bacon—because if you’re gonna go bold, you might as well wrap bacon around it—and that final brush of BBQ sauce ties it all together like a smoked-up mic drop.

And while the prep can take a little time (grab a cold drink, throw on a speaker, and enjoy the vibe), the result is absolutely worth it. Whether you’re throwing down on the grill for game day or just flexing your backyard BBQ muscles, these onion rings are guaranteed to make you the hero of the patio.

Cowboy Candy Stuffed Onion Rings Ingredients

Here’s everything you’ll need to bring this perfect combination to life:

For the Stuffed Onion Rings:

  • Whole Onions (yellow or white) – The backbone of the ring. Go for big, round ones for the perfect shape.
  • Ground Italian Sausage – Juicy and savory with a little spice to stand up to the sweetness.
  • Candied Jalapeños (Cowboy Candy) – Brings the sweet heat that makes this recipe pop.
  • Sliced Bacon – For wrapping, crisping, and flavor-punching.
  • Cowboy Candy Rub – Adds that signature BBQ flavor; use any of your favorite BBQ rubs if you’re in a pinch.
  • Spicy BBQ Sauce – Glaze it up in the final minutes for a sticky, sweet, spicy finish.
Adding Cowboy Candy to the sauce before mixing.

For the Smoky Chipotle Aioli:

  • Mayonnaise – Rich and creamy base for the dip.
  • Chipotle in Adobo – Smoky heat that balances out the richness.
  • Lime Juice – Adds brightness and cuts through the fat.
  • Garlic – Because garlic makes everything better.
  • Kosher Salt, to taste – Just a pinch to round it out.

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How to Make Cowboy Candy Stuffed Onion Rings

​The Prep Work

First, in a large bowl, combine your ground Italian sausage and chopped cowboy candy. Pro tip: keep that sausage cold. If it gets warm, it becomes tough to handle and won’t hold its shape. The chill makes for cleaner work.

Stuffing the cowboy candy onion rings.

Next, let’s work on the onions. Start by peeling your onions and then slicing them into thick 1” rings. You’re gonna want the biggest outside and inside rings to make the structure for your stuffed onion “donuts.” Think like an engineer—this is architecture for your taste buds.

Stuff It Up

Take an outer onion ring and pack in a handful of the sausage mix. Press it all the way around the inside of the ring, forming a solid donut shape. Then, slide a smaller ring into the center so it all stays intact. You’ll end up with a solid, meaty loop of glory.

Seasoning the stuffed onion rings.

Now it’s time to wrap bacon around the outside of each stuffed ring. Overlap each strip slightly to ensure coverage, but don’t overdo it—you want that bacon to crisp up, not turn rubbery. Set the rings on a tray and give them a good dusting with your Cowboy Candy Rub or favorite burger rub.

Chill and Fire Up

Place the rings in the fridge for 30 minutes to set. During this time, fire up your smoker for indirect cooking at 275 degrees F. Toss in a few wood chunks if you like a good smoky blast.

The cowboy candy stuffed onion rings on the smoker.

Now it’s time to smoke ’em low and slow. Set your onion rings on the smoker in a single layer and let ‘em cook for about 45–60 minutes, or until the internal temp hits 165F. Keep an eye on things—flare ups with the bacon can sneak up on you. In the final 10 minutes, brush on that spicy BBQ sauce and let it caramelize into a beautiful, tacky glaze.

While your rings are cooling, whip up the smoky chipotle aioli by mixing all the ingredients together in a bowl. Serve that creamy dip on the side and get ready to make some friends.

Mixing the aioli sauce for dipping.

What to Serve with Cowboy Candy Stuffed Onion Rings

You’ve got a bold, meaty centerpiece—now you need some sides to match. These rings go great with homemade ranch, buffalo chicken sliders, or even grilled hot dogs if you’re going full BBQ spread. Add in a crisp coleslaw or some charred street corn and you’ve got a lineup worthy of any backyard bash.

And if you’re in the mood for quick sweet snacks after all that savory goodness, try throwing some candied bacon or grilled pineapple into the mix.

A dipped shot of the final dish.

Leftovers & Reheating Instructions

If by some miracle you have leftovers (we’re impressed), stash them in an airtight container in the fridge for up to 3 days. To reheat, toss them in the air fryer at 375F for 6–8 minutes until they’re sizzling and crispy again. Avoid the microwave unless you like soggy bacon—we don’t judge, but we also don’t recommend it.

More with Cowboy candy

FAQs

Can I make these in the air fryer?

Absolutely. While the smoker adds that unmatched flavor, an air fryer at 375F for 15–20 minutes (flipping halfway) can do the job in a pinch. Just be sure the internal temp hits 165F.

What if I don’t have cowboy candy?

You can sub in chopped candied jalapeños or make a quick version by simmering sliced jalapeños in sugar and vinegar for 15–20 minutes. It won’t be exact, but it’ll get the job done.

Can I freeze them?

Yes—freeze the stuffed onion rings (before cooking) on a baking sheet in a single layer until solid, then transfer to a freezer-safe airtight container. Cook from frozen by adding extra time on the smoker or in the oven.

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Cowboy Stuffed Onion rings piled on a serving plate.
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Cowboy Candy Stuffed Onion Rings

Cowboy Candy Stuffed Onion Rings for a spicy, sweet and smoky onion ring experience!
Course Appetizer, Lunch
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 People
Calories 2328kcal
Author Derek Wolf

Ingredients

Onion Ring

  • 1.5 lbs Ground Italian Sausage
  • 2-3 Whole Onions ideally yellow or white
  • 2 lbs Sliced Bacon
  • ½ cup Candied Jalapenos chopped
  • ¾ cup Cowboy Candy Rub
  • 1.5 cups Favorite Spicy BBQ Sauce for glaze

Smoky Chipotle Aioli

  • 1 cup Mayonnaise
  • ¼ cup Chipotle in Adobo
  • 1 medium Lime juiced
  • 1 Garlic Clove pressed
  • Kosher Salt to taste

Instructions

  • Begin by peeling the outside layer of your onions and slicing into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our burger stuffed onion rings.
  • In a bowl, mix together the ground italian sausage and the chopped candied jalapeños.
  • Take an outside ring and grab a handful of sausage mixture and place it in the center. Shape the ground sausage to the outside of the onion then place the smaller inside ring into the ground beef to make a “donut” shape.
  • Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the burger stuffed onion rings you like.
  • Season all the onion rings with my Cowboy Candy Rub and set in the fridge for 30 minutes to set.
  • Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
  • Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal. In the last 10 minutes, drizzle your favorite spicy bbq sauce over the top and glaze the onion rings.
  • Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
  • In a bowl, mix together the smoked chipotle aioli and set to the side.
  • Serve with aioli for dipping and enjoy!

Nutrition

Calories: 2328kcal | Carbohydrates: 107g | Protein: 59g | Fat: 188g | Saturated Fat: 57g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 74g | Trans Fat: 0.4g | Cholesterol: 302mg | Sodium: 4229mg | Potassium: 1799mg | Fiber: 23g | Sugar: 58g | Vitamin A: 1329IU | Vitamin C: 17mg | Calcium: 810mg | Iron: 21mg

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]]> https://overthefirecooking.com/cowboy-candy-stuffed-onion-rings/feed/ 2 Stuffed Onion Ring_Cover Image Sliced Ring Ingredients Section Photo for Recipe Cowboy Candy Banner (1) Assembling the Rings Adding Cowboy Candy to Rings Smoking the Rings Mixing the Sauce Dipping the Rings Cowboy candy on a burger with a side of Bush's Original Baked Beans. Here's a close up of the rib covered in lip-smacking Cowboy Candy. The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits. The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. FYR banner post (3) Cowboy Stuffed Onion rings piled on a serving plate. Cowboy Candy Burger https://overthefirecooking.com/cowboy-candy-burger/ https://overthefirecooking.com/cowboy-candy-burger/#respond Fri, 04 Jul 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36502 The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits.

When it comes to burgers, I’m always chasing new favorite ways to take the bold and craveable to a whole…

The post Cowboy Candy Burger appeared first on Over The Fire Cooking.

]]> The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits.

When it comes to burgers, I’m always chasing new favorite ways to take the bold and craveable to a whole new level. And let me tell you, this Cowboy Candy Burger hits just right. It’s sweet, it’s spicy, it’s smoky—and stacked high with crispy bacon, a runny fried egg, and of course, a spoonful of sticky homemade Cowboy Candy made with my brand-new Cowboy Candy Rub.

The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits.

What the heck is Cowboy Candy Rub? Well, it’s my new caramelized jalapeño pepper blend that you’re gonna want to sprinkle on everything. Trust me, it’s so good, it borders on addictive. You’re gonna love all the ways you can make the most of this epic seasoning, including the Cowboy Candy Grilled Steak with Bacon Jam.

Thanks to all the intense, sweet, and spicy jalapeño flavor combo my new rub brings to the beef, this burger is unbeatable. I’m talking texture, richness, heat, and that “grab-a-napkin” kind of mess that tells you you’re doing it right. Whether you’re making it for brunch, dinner, or straight-up food glory, this cowboy burger’s got you covered.

Table of Contents

Why You’ll Love Cowboy Candy Burger

If you haven’t made cowboy candy before, now’s the time to try these quick sweet snacks. It’s a great way to level up just about anything—the perfect combination of sweet heat from spicy peppers that is meant for burgers, hot dogs, and even baked beans. And when you combine that sweet heat with a juicy, cheese-covered burger, you get a flavor combo that’s straight-up addictive.

The new Cowboy Candy Rub is the star of this show. It brings flavors to the burder you didn't know were possible.

This recipe brings a little bit of everything: spicy hot peppers cooled by a creamy aioli, savory bacon alongside rich egg yolk, and a perfectly seasoned patty all kissed by fire. The spicy flavor of the Cowboy Candy cuts through the richness, and the whole thing is tied together with melty cheese and toasted buns. It’s a full-flavor experience in every bite. Plus, it’s super versatile—you can cook it over an open flame, on a gas grill, or in a cast iron skillet on your stove. 

Want the OG version of this burger? Check out the original Cowboy Candy recipe for a more classic take on this burger—no egg, no rub, just pure, sweet jalapeño heat. And if you’re still hungry for more bacon-loaded burger madness, don’t stop here. These are next on your list: BBQ Bacon Burger, Bacon Jam Burgers, and Mega Bacon Cheeseburger.

Cowboy Candy Burger Ingredients Round-Up

  • Burger – Pick up some high-quality ground beef (80/20 is ideal), slices of cheese (American, jack, cheddar, your choice), and some of my killer Cowboy Candy Rub. 
  • Cowboy Candy – For the star of this show, you’ll need a heaping pile of fresh jalapenos, brown sugar, apple cider vinegar, and more of the rub. 
  • Sweet & Spicy Aioli – A tangy, creamy sauce made with mayo, a spoonful of leftover syrup (aka cowboy candy brine), Dijon mustard, hot sauce, and a bit more Cowboy Candy Rub. 
  • Toppings – Grab some farm-fresh eggs, your favorite bacon, and some burger buns to round out this recipe. 

Now that you know what to get from the store (or delivery!), let’s make the most freakin’ delicious burgers on the backyard grill.

Cowboy Candy Is Here

And It’s 🔥

Jalapeño, brown sugar, and vinegar. This one hits all the right notes.

Cowboy Candy is the latest from Derek Wolf – built for those who like a little sweet with their spice.

BUY NOW

For more with my Cowboy Candy Rub, check out Cowboy Candy Party Ribs and Cowboy Candy Rubbed Grilled Steak with Bacon Jam!

How to Make the Cowboy Candy Burger

Cowboy Candy Recipe

First, let’s kick things off with the real star: the Cowboy Candy. Toss a cast iron skillet over medium heat, then add your brown sugar, apple cider vinegar, and Cowboy Candy Rub. Stir it all up until you get a smooth, sweet base. Bring it to a boil, then toss in those jalapeño slices and simmer them for about 2-3 minutes.

Using a slotted spoon, remove the peppers and set them aside. Keep boiling the syrup for another 5–6 minutes to thicken it up, then combine everything in a mason jar. Toss it in the fridge and let it rest for a few hours—or even better, a few days—to let those flavors develop into straight-up liquid gold.

Pro-Tip: Save the syrup!

That leftover syrup from your Cowboy Candy fixins? Use it to glaze ribs, brush on grilled veggies, stir into tangy BBQ sauce, or even mix into a Bloody Mary for a wild twist. It’s spicy, sticky gold—don’t let it go to waste.

Aioli action

Next, mix together your sweet & spicy aioli in a small bowl: mayo, cowboy candy brine, mustard, hot sauce, and more rub. Stir well and let it sit while you get to grilling.

Making the Aioli takes a little extra time before it's chow time, but it's worth it. Adds so much depth of flavor.

Burger Bliss

Season your burger patties generously with my Cowboy Candy Rub. Next, go ahead and toss them in the fridge until ready to cook. Preheat your grill for two-zone cooking at medium-high heat (around 375F). Sear the patties for 3–4 minutes per side, and before pulling them off, top with cheese to melt into that gooey goodness.

Seasoning the meat with the Cowboy Candy Rub is the first step on the way to Burger Bliss.

In another skillet or over the fire, cook your bacon until it’s as crispy as you like it. Then fry your eggs—keep those yolks runny if you’re like me.

Cowboy Candy Burger Assembly

Finally, assemble your burgers: toasted buns, aioli, patty, egg, cowboy candy, more aioli, and the top bun. Done. Serve it hot and enjoy every smoky, spicy, juicy bite. Cheers!

For the cheese, I went with some cheddar slices that hit just right.

What to Serve with Cowboy Candy Burger

This burger is loud and proud on its own, but if you want to build a full plate, I’ve got some go-to combos. I like pairing it with something that brings either crunch or a little cooling relief. Fried onions or onion rings are a no-brainer—they add texture and another layer of indulgence. If you’re keeping it classic, a pile of sweet potato fries or kettle chips on the side works great too.

I also love throwing some Bush’s Original Baked Beans on the plate, especially when you stir in chopped bacon and a spoonful of cowboy candy for that sweet and spicy twist. And hey, don’t forget the drink! This burger’s big on flavor, so a cold beer, a smoky old-fashioned, or a spicy Bloody Mary hits just right.

The Cowboy Candy Burger is assembled with the runny eggs. It make look a bit messy but it's oh so freakin' delicious.

Leftovers & Reheating Instructions

If you end up with leftovers (which, honestly, is doubtful), you can absolutely save them for round two. Keep all the components separate when storing. So, burger patties in one container, toppings in another, and the buns on their own so they don’t get soggy.

When it’s time to reheat, throw the patties back in a cast iron skillet over medium heat for a few minutes until warmed through. Toast your buns fresh to bring back that golden brown crunch. As for the egg? Fry a fresh one—no one wants a rubbery yolk.

Your Cowboy Candy will last a few weeks in the fridge stored in that Mason jar, and don’t you dare toss the leftover syrup. That stuff is perfect for glazing hot dogs, brushing onto wings, or stirring into a spicy marinade.

More Burger Recipes

FAQs for Cowboy Candy Burger

Can I make cowboy candy ahead of time?

Yes! In fact, it gets better the longer it sits. Give it 3–4 days to really develop that deep spicy-sweet flavor.

What cheese works best?

Melted cheddar cheese is a solid choice, but pepper jack or smoked gouda add a whole new twist.

This might be a dumb question, but can I make this burger without a grill? 

Absolutely. Use a cast iron skillet on your stovetop and follow the same cook times for a killer sear and juicy center.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW
The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits.
Print

Cowboy Candy Burger

This breakfast-style farm burger features bold layers of Cowboy Candy, crispy bacon, a fried egg, and a few spicy surprises.
Course Breakfast, Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 1575kcal
Author Derek Wolf

Ingredients

Burger:

Cowboy Candy:

  • 1 lb Jalapeños thinly sliced
  • 3 cups Brown Sugar
  • 1 cup Apple Cider Vinegar
  • ½ cup Cowboy Candy Rub

Sweet & Spicy Aioli:

  • ½ cup Mayonnaise
  • 1 tbsp Cowboy Candy Brine
  • 1 tsp Cowboy Candy Rub
  • 1 tsp Dijon Mustard
  • 1 tsp Hot Sauce

Toppings:

  • 2-3 Fried Egg
  • ½ lb Chopped Bacon
  • Burger Buns as needed

Instructions

Cowboy Candy:

  • Add a cast iron skillet to medium heat.
  • Place all the ingredients (outside the jalapenos) to the skillet and bring to a boil.
  • Add the jalapeños to the rolling boil for 2-3 minutes, then use a slotted spoon to remove the softened jalapeños and set aside. Boil the sugar sauce for 5-6 more minutes, then pull off and add everything to a mason jar.
  • Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.

Burgers:

  • Mix together all the ingredients for the Sweet & Spicy Aioli and set to the side.
  • Slather your burgers with oil and generously season with my Cowboy Candy 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 burgers to the grill and cook for 3-4 minutes per side or until the burgers are 165F. Before the burgers are done, top each with a slice of cheese to melt. Once everything is done, pull off to let it rest for 10 minutes.
  • Add a cold skillet along with bacon and cook until done to your liking. Pull off and let cool.
  • Add to the skillet an egg and fry until done to your liking. Pull off and set to the side.
  • Start with your burgers with buns, aioli, burger, egg, cowboy candy, more aioli and top of burger. Serve and enjoy!!

Notes

Pro-Tip: Save the syrup!
That leftover syrup from your Cowboy Candy fixins? Use it to glaze ribs, brush on grilled veggies, stir into tangy BBQ sauce, or even mix into a Bloody Mary for a wild twist. It’s spicy, sticky gold—don’t let it go to waste.

Nutrition

Calories: 1575kcal | Carbohydrates: 203g | Protein: 47g | Fat: 69g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 232mg | Sodium: 1352mg | Potassium: 1748mg | Fiber: 23g | Sugar: 167g | Vitamin A: 2173IU | Vitamin C: 136mg | Calcium: 936mg | Iron: 22mg

The post Cowboy Candy Burger appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/cowboy-candy-burger/feed/ 0 Cowboy Candy Burger_Cover Image Ingredients Photo for Candy Burger Cowboy candy (3) Mixing together Burger Sauce Seasoning and Starting Burgers Adding Cheese to Burger Adding Cowboy Candy to Burger A hand holding a cowboy butter burger, which has steak, cheese and a beef patty on a bun, over a butter dipping sauce Animal Style Burgers assembled and served. bbq bison burger Mega Bacon Cheeseburger charred bbq burger filet mignon burger FYR GRILL The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits. Prosciutto-Wrapped Brie with Bacon Jam https://overthefirecooking.com/grilled-prosciutto-wrapped-brie/ https://overthefirecooking.com/grilled-prosciutto-wrapped-brie/#comments Wed, 02 Jul 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37188 A plate filled with brie wrapped in prosciutto and topped with bacon jam, slices of crusty bread, slices of grilled steak and a container of Président Brie in the background

Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything.…

The post Prosciutto-Wrapped Brie with Bacon Jam appeared first on Over The Fire Cooking.

]]> A plate filled with brie wrapped in prosciutto and topped with bacon jam, slices of crusty bread, slices of grilled steak and a container of Président Brie in the background

Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything. Most people picture creamy brie cheese wrapped in prosciutto as a deliciously popular appetizer pulled from a hot oven during the holiday season. I had to take this crowd favorite for a spin over open fire. And it definitely does not disappoint. 

A plate filled with brie wrapped in prosciutto and topped with bacon jam, slices of crusty bread, slices of grilled steak and a container of Président Brie in the background

I made this prosciutto-wrapped brie with bacon jam with Président® Brie, which was so freakin’ delicious. The buttery, creamy texture and flavor of this soft cow’s milk cheese was perfect with the prosciutto and jam. The company was founded in 1933 in France’s Loire Valley, which means they have more than 75 years of French artisanship and tradition in their cheesemaking. The company also has the world’s widest range of specialty cheeses and numerous awards for its brie cheese and other products, including at the World Championship Cheese Contest in Wisconsin and the World Dairy Expo Contest, So, using Président’s rich brie in this recipe was a no-brainer.

Post sponsored by Président.

Table of Contents

Why You’ll Love Brie Wrapped in Prosciutto

This prosciutto-wrapped brie is a medley of both flavors and textures. Since we wrap slices of prosciutto around the cheese and slowly grill the whole thing over the fire, it gets nice and crispy on the outside by gooey in the middle. It’s simple, it’s fun, it’s freakin’ delicious — it’ll definitely be the most popular app at your next party. 

A hand holding a wheel of Président Brie cheese next to prosciutto-wrapped brie on the grill

Or, if you want to make this more than a fun appetizer, you can do what we did and serve the brie wrapped in prosciutto with crusty bread and steak! Meals based on cheese? Doesn’t get any better.

If you want more cheese-forward recipes, check out my Smoked Beer Cheese, BBQ Mac & Cheese, Chili Cheese Glizzburger and Chili Cheese Dog.

Prosciutto-Wrapped Brie Ingredients

  • Brie: This part of the recipe is super simple, with one Président Brie cheese wheel, slices of prosciutto and — if you’re feeling extra — grilled steak. 
  • Bacon Jam: This homemade bacon jam brings a TON of flavor. We’re making it with crumbled bacon, diced red onions, sliced jalapeño, maple syrup, brown sugar, oil and kosher salt. It’s easy to make, but if you’re looking to save time, you can always go with a premade bacon jam from your local supermarket. 
A hand holding a bite of melty brie with steak

Grilling Your Steak

If you’re serving this prosciutto-wrapped brie with grilled steak, here are a few tips to help you make the most of your meal. 

  • Invest in a good steak. The right cut, such as a good filet mignon, ribeye steak, or New York Strip Steak can make all the difference from an OK meal to an unforgettable one.  
  • Bring your raw steak to room temperature before grilling. Taking this step ensures even cooking throughout the center of the steak and also gets you a better crust.
  • Check the internal temperature with a meat thermometer. You’ve invested in a tasty cut, and having this precision instrument will keep you from overcooking it.
  • When you’re done cooking, let the steak rest before you cut it. And make sure you cut against the grain for the most tender, juicy bites. 

I’ve got more of these tips and recipe ideas in my roundup of my favorite grilled steak recipes, so check it out for some inspiration.

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How to Make Brie Wrapped in Prosciutto

Grilling the Prosciutto-Wrapped Brie

Unwrapping a wheel of brie out of the box, then rewrapping with slices of prosciutto

First, preheat your fire to medium-high heat (about 350 degrees Fahrenheit). Next, break out your 8-ounce wheel of Président Brie and carefully wrap it in 10-12 slices of prosciutto.

Slather the whole thing with a little oil on top.

A hand wrapping the brie in prosciutto slices and displaying the finished wrapped cheese with Président boxing in the background

Place the brie wrapped in prosciutto on the grill. Let the cheese and meat slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle. Pull the melty brie off to cool for 2-3 minutes. 

Two photos side by side of brie wrapped in prosciutto uncooked and cooked, with a gloved hand holding the finished product

Making the Bacon Jam

Time to add that sweet, salty, spicy topping! Start by preheating your grill to medium-high heat (about 350 degrees F) for direct cooking. About two minutes before you start cooking, place a cast iron skillet on the grill. 

Next, add 6-8 slices of bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.

Adding red onions, jalapeños, brown sugar and maple syrup to bacon in the skillet to make bacon jam

Then, add 2 tablespoons neutral oil to the skillet, then 1 cup diced red onions and 1 sliced medium jalapeño. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This process should take about 4-6 minutes. 

Halfway through the cook, add 1.5 tablespoons brown sugar to deepen the color. When the onions are close to done, add in 2 tablespoons maple syrup and crumbled bacon. Simmer everything together and remove the skillet from heat.

Simmering all the ingredients for bacon jam in a cast iron skillet on the grill, and stirring with a wooden spoon

Serving the Brie Wrapped in Prosciutto 

Once everything is done cooking, top the prosciutto-wrapped brie with bacon jam and serve with crusty bread and grilled steak. Enjoy!

A wooden spoon scooping bacon jam onto prosciutto-wrapped brie, then slicing into the melty cheese with a Président box in the background

What to Serve with Prosciutto-Wrapped Brie

This recipe is so freakin’ delicious with the steak and crusty bread we served here. If you’re looking for something a little different, you could serve your slice of brie with crackers and a grilled vegetable, like asparagus spears or zucchini. Some fried sage leaves as a garnish would be great too.

A close up of melty brie cheese wrapped in prosciutto with the Président container, crusty bread slices and slices of steak

​Leftovers and Reheating

If you’ve got leftover brie wrapped in prosciutto, wrap it in parchment paper or wax paper, then place in an airtight container. Store in the fridge for up to three days. To reheat, place the whole thing on a baking sheet or in a cast iron skillet and warm up in the oven or on the grill at medium heat. If you wrap it in parchment paper, you can place that on the baking sheet under the brie for easy cleanup. 

For More Pork

​FAQs

Can I make this recipe ahead of time? 

Definitely! The brie wrapped in prosciutto is best served day of, but you can easily make the bacon jam up to three days in advance. If you want a shortcut, go with premade bacon jam or even fig preserves for something different.

​Are there other cured meats that work for this recipe? 

I love this brie with prosciutto, but you could go with jamón as a substitute. Jamón is like prosciutto, but a little drier and has a more intense pork flavor. I absolutely loved it in this pork pinwheels recipe. At the end of the day, any salty, cured ham would work well with this prosciutto-wrapped brie recipe. 

What other products does Président Cheese make? 

These guys have it all! Brie cheese, blue cheese, feta cheese, fondue, even butter. Check out the whole selection here. And, you can find their cheese near you here.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW
A plate filled with brie wrapped in prosciutto and topped with bacon jam, slices of crusty bread, slices of grilled steak and a container of Président Brie in the background
Print

Prosciutto Wrapped Brie with Bacon Jam

Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 536kcal
Author Derek Wolf

Ingredients

Brie:

  • 1 Président® Brie Cheese Wheel 8oz
  • 10-12 Prosciutto Slices
  • Grilled Steak Optional

Bacon Jam:

  • 6-8 slices Bacon crumbled
  • 1 cup Diced Red Onions
  • 1 medium Jalapeno sliced
  • 2 tbsp Maple Syrup
  • 1.5 tbsp Brown Sugar
  • 2 tbsp Neutral Oil
  • Kosher Salt to taste

Instructions

Brie Cheese:

  • Preheat your fire to a medium high heat (about 350F).
  • Break out the Président® Brie Cheese and carefully wrap in prosciutto all over. Slather with a little oil on top.
  • Add to the grill to slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle.
  • Pull off to cool for 2-3 minutes, then serve with crusty bread and grilled steak. Enjoy!

Bacon Jam:

  • Note: Use a premade bacon jam to speed things up!
  • Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
  • Add your bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.
  • Then add oil in the skillet and add your thinly sliced onions and jalapenos. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This should take about 4-6 minutes to achieve.
  • Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off.

Notes

Grilling Your Steak 
you’re serving this prosciutto-wrapped brie with grilled steak, here are a few tips to help you make the most of your meal. 
  • Invest in a good steak. The right cut, such as a good filet mignon, ribeye steak, or New York Strip Steak can make all the difference from an OK meal to an unforgettable one.  
  • Bring your raw steak to room temperature before grilling. Taking this step ensures even cooking throughout the center of the steak and also gets you a better crust.
  • Check the internal temperature with a meat thermometer. You’ve invested in a tasty cut, and having this precision instrument will keep you from overcooking it.
  • When you’re done cooking, let the steak rest before you cut it. And make sure you cut against the grain for the most tender, juicy bites. 
I’ve got more of these tips and recipe ideas in my roundup of my favorite grilled steak recipes, so check it out for some inspiration.

Nutrition

Calories: 536kcal | Carbohydrates: 17g | Protein: 19g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 711mg | Potassium: 314mg | Fiber: 1g | Sugar: 13g | Vitamin A: 462IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 1mg

The post Prosciutto-Wrapped Brie with Bacon Jam appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/grilled-prosciutto-wrapped-brie/feed/ 1 Prosciutto Wrapped Brie_Cover Image Branding with Dish Ingredients Photo for Prosciutto Wrapped Brie New-rubs-1026-x-600-1024-×-400-px Unwrapping Brie and Rewrapping with Prosciutto Brie Wrapped in Prosciutto Grilling Prosciutto Wrapped Brie Making Bacon Jam Simmering Bacon Jam Slicing Brie with Bacon Jam Close up of Melty Brie Chorizo Stuffed Porchetta Recipe campfire pork loin resting pork tomahawks Bacon Wrapped Pork Loin Smoked Chorizo Armadillo Eggs Bacon Wrapped Honey Cajun Pork Tenderloin FYR GRILL A plate filled with brie wrapped in prosciutto and topped with bacon jam, slices of crusty bread, slices of grilled steak and a container of Président Brie in the background Cowboy Candy Party Ribs https://overthefirecooking.com/cowboy-candy-party-ribs/ https://overthefirecooking.com/cowboy-candy-party-ribs/#comments Mon, 30 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36820 Here's a close up of the rib covered in lip-smacking Cowboy Candy.

When it comes to making the magic happen on the smoker, Cowboy Candy Party Ribs are an unbeatable recipe. They…

The post Cowboy Candy Party Ribs appeared first on Over The Fire Cooking.

]]> Here's a close up of the rib covered in lip-smacking Cowboy Candy.

When it comes to making the magic happen on the smoker, Cowboy Candy Party Ribs are an unbeatable recipe. They feature my new Cowboy Candy Rub, which is the legit flavor bomb you didn’t know you needed until now. They are also the slow-cooked, fall-off-the-bone kind of smoked ribs that break your heart a little when they’re gone.

Here's a close up of the rib covered in lip-smacking Cowboy Candy.

In other words, these Cowboy Candy Party Ribs aren’t just your typical smoked ribs — they’re a full-blown BBQ flex. Whether you’re gearing up for a backyard bash, game-day spread, or just want to impress the neighbors, this one checks all the boxes.

Table of Contents

Why You’ll Love Party Ribs with Cowboy Candy Rub

Honestly, ribs on their own are freakin’ delicious. But when you marry rich smoke flavor with a layer of sweet heat and caramelized BBQ glaze? Game-changer. These smoked party ribs are cut individually, which means they’re snackable, dippable, and dangerously easy to keep popping in your mouth.

The cowboy candy adds that perfect zing. Jalapeños bathed in sweet syrup bring a subtle heat that hits after the smoke. It’s bold but balanced. You’re getting that beautiful bark from the rub, a juicy bite from the meat, and then BOOM — a sweet burn from the glaze. The kind that leaves you licking your fingers and reaching for another.

This spice rub is the latest creation from Derek Wolf, featuring a caramelized jalapeno blend that goes with just about anything.

Plus, the whole process is fun and chill. You prep a few things, set your smoker, and let it do its thing. You’ll be staring at a tray of ribs that taste like they came straight out of a BBQ joint — only better, because of the epic flavor we’re throwing down today is right in your own backyard.

If you’re having a ribs fest from your backyard smoker, don’t miss these other recipes: Jalapeño Watermelon BBQ Ribs, Fried Sticky Ribs, Smoked Party Ribs, Habanero Peach Smoked Ribs, and Maple Cajun Smoked Ribs.

Party Ribs Ingredients Round-Up  

  • Ribs – You’ll want to pick up a couple of racks of pork ribs, some yellow mustard to help the rub stick, and my Cowboy Candy Rub.
  • Crutch for Party-Style Smoked Ribs – You’ll also need unsalted butter, your favorite BBQ sauce, and a batch of homemade cowboy candy. You may already have some in the fridge.

Cowboy Candy Is Here

And It’s 🔥

Jalapeño, brown sugar, and vinegar. This one hits all the right notes.

Cowboy Candy is the latest from Derek Wolf – built for those who like a little sweet with their spice.

BUY NOW
  • Cowboy Candy – You’ll need to grab a pound of jalapeños, apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and cayenne powder. 

Aside from the Cowboy Candy Rub and fresh jalapeños, odds are you already have most of this stuff hanging out in your pantry. Once you’re stocked, it’s time to fire things up.

For more Cowboy Candy recipes, check out Cowboy Candy, Cowboy Candy Burger, and Cowboy Candy Rubbed Grilled Steak.

How to Make the Cowboy Candy Party Ribs

Let’s get into it like we’re hanging out in the backyard with some cold drinks, good music, and a slow-smoking fire rolling in the pit.

First, Let’s Make Cowboy Candy

Start by heating up a cast-iron skillet over medium heat. Pour in your apple cider vinegar, granulated sugar, turmeric, celery seed, garlic, and cayenne. Give that mix a stir and bring it to a soft boil. It’ll start smelling like spicy candy in no time.

Making the crutch with fresh jalapenos is going to be your next cooking obsession.

Now, throw in those thinly sliced jalapeños. Let them roll in that bubbling heat for a couple minutes — 2 or 3 is all they need — just enough to soften up and soak in the sweet heat. After that, scoop them out and keep the syrup simmering for another 5-6 minutes to let it thicken up into a sticky glaze.

Combine everything in a mason jar and stash it in the fridge. It’ll be tasty after a few hours, but give it 3–4 days if you want those flavors to really marry.

Now for the Party Ribs

Start with your pork ribs. Flip them over and remove that silver membrane from the back — it’s tough, doesn’t cook well, and messes with the texture. Once that’s off, slice the rack into single bones — one bone per piece. This is what sets them apart as “party ribs”. They’re easy to grab, snack on, and share without any utensils.

This photo lineup shows the before and after of raw seasoned ribs and party ribs that are smoked.

Won’t slicing Ribs before smoking dry them out?

Now, let’s clear up that big question I hear all the time. The answer is: Nope. Not when it’s done right.

Because we’re slicing the ribs while they’re still raw, they develop a flavorful bark all the way around each rib as they smoke. That crust locks in the juices and builds incredible texture.

What would dry them out? Slicing them after partially smoking — at that point, the outer bark has already started forming, and cutting into it mid-cook breaks that seal. So keep this in mind: slice them raw, get the bark going early, and let the smoke work its magic from every angle.

The ribs are cut and seasoned by Derek, all part of getting the perfect flavor in every bite.

This method gives you everything you love about traditional smoked ribs — the flavor, the tenderness, the smoke — but served up party-style. That’s the real difference. Same smoked cooking process, different presentation — and way more fun to eat.

The Rub

Next up, rub each rib down with yellow mustard. This doesn’t add flavor — it’s just a binder to help your rub stick and build that crust. Then coat them generously with Cowboy Candy Rub. Don’t be shy here — heavy coverage equals bold flavor.

Here is a close up of one of the seasoned ribs.

Get your smoker rolling at 250F. Use whatever wood you love — hickory brings the punch, apple adds that sweet smoke. Lay your ribs on the grates and let them ride until they hit an internal temperature of 165F — usually takes about 90 minutes.

The ribs are on the grill and getting seasoned with Derek's new Cowboy Candy Rub.

Once they hit that mark, transfer them to a foil pan. For the crutch, toss in some unsalted butter, a good pour of BBQ sauce, and then a solid helping of your cowboy candy. Cover it up tight with foil and let it go another hour — this step is all about locking in moisture and layering flavor.

These smoked ribs bring the party with perfectly tender meat. In this photo, the Cowboy Candy and BBQ sauce is poured over for the perfect flavors.

After that, pull the foil and let the ribs go uncovered for about 30 more minutes. This is where the glaze thickens, the sugars caramelize, and everything gets sticky, sweet, and smoky.

Let them rest for about 10 minutes, then stack ’em high and get ready to pass the napkins — these ribs are gonna steal the show. Cheers!

The crutch is added to the ribs in the aluminum foil pan, to keep them moist and tender.

What to Serve with Party Ribs

These ribs bring the party, but every MVP needs a strong supporting cast. Serve them up with grilled corn on the cob slathered in chili-lime butter, a bright and creamy coleslaw to cut the heat, and maybe some pickled red onions for a pop of acid. Add in some buttery cornbread or thick Texas toast for sopping up extra sauce.

The Cowboy Candy seasoning brings sweet heat to your backyard grilling game.

Need drinks? Cold beers, sweet tea, or even a spicy margarita pair beautifully. Whatever you serve, make sure it’s low-fuss — these ribs are the star.

Leftovers & Reheating Instructions

If you’re lucky enough to have leftovers, wrap them tightly in foil or pop them in a sealed container. They’ll last in the fridge for 3–4 days. When you’re ready to reheat, throw them in the oven at 300F for 15–20 minutes, wrapped in foil with a splash of apple juice or BBQ sauce to keep things moist. You can microwave them too — they’re still good, but just not as crispy.

Pro tip: Chop up the rib meat and throw it in tacos, on nachos, or even in an egg scramble the next day. It’s that versatile.

FAQs for Cowboy Candy Party Ribs

Can I make these sweet and spicy smoked ribs without a smoker?

Totally. Use your oven set to 250F and add a little smoked paprika or liquid smoke to your rub. You won’t get the full smoke profile, but it’ll still be solid.

How spicy is cowboy candy?

It’s a nice balance of sweet and spicy. Not overwhelming, but it brings a slow burn. You can always reduce the cayenne if you want it milder.

What’s the difference between party ribs and traditional smoked ribs?

Great question — and it’s one we hear a lot. Party ribs are sliced before cooking, one bone at a time, so they smoke individually and get bark on all sides. That’s what makes them perfect for snacking, dipping, and piling high for a crowd. Traditional smoked ribs are left whole during the cook and sliced afterward — which gives you that classic rib presentation, but less bark and less grab-and-go fun. Both are smoked low and slow. The difference? Party ribs are all about that bold bark, full flavor, and shareable experience.

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Here's a close up of the rib covered in lip-smacking Cowboy Candy.
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Cowboy Candy Party Ribs

Cowboy Candy Party Ribs are smoked ribs layered with the bold, sweet heat of my new Cowboy Candy Rub. Smoke them until that bark is perfect, then finish in a cowboy candy-BBQ sauce crutch for a tender, flavor-packed bite.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 people
Calories 1151kcal
Author Derek Wolf

Ingredients

Ribs:

Crutch:

Cowboy Candy:

  • 1 lb Jalapeños thinly sliced
  • 1 cup Apple Cider Vinegar
  • 3 cups Granulated Sugar
  • 1/2 tsp Turmeric
  • 1/2 tsp Celery Seed
  • 1.5 tsp Granulated Garlic
  • 1 tsp Cayenne Powder

Instructions

Cowboy Candy:

  • Add a cast iron skillet to medium heat.
  • Place all the ingredients (outside the jalapeños) to the skillet and bring to a small boil.
  • Add the jalapeños to the rolling boil for 2-3 minutes, then pull off and set aside. Boil the sugar sauce for 5-6 more minutes, then pull off and add everything to a mason jar.
  • Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.

Party Ribs:

  • Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then slather in yellow mustard. Season generously with my Cowboy Candy Rub and set to the side.
  • Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
  • Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once then hit temperature, add to a foil bin with all the ingredients for the crutch. Cover in foil and place back on the smoker for one more hour.
  • After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
  • Serve and enjoy!

Notes

Will slicing ribs before smoking dry them out?
Nope. Not when it’s done right.
Because we’re slicing the ribs while they’re still raw, they develop a flavorful bark all the way around each rib as they smoke. That crust locks in the juices and builds incredible texture. What would dry them out? Slicing them after partially smoking — at that point, the outer bark has already started forming, and cutting into it mid-cook breaks that seal. So keep this in mind: slice them raw, get the bark going early, and let the smoke work its magic from every angle.
This method gives you everything you love about traditional smoked ribs — the flavor, the tenderness, the smoke — but served up party-style. That’s the real difference. Same smoked cooking process, different presentation — and way more fun to eat.

Nutrition

Calories: 1151kcal | Carbohydrates: 155g | Protein: 27g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 1072mg | Potassium: 1202mg | Fiber: 21g | Sugar: 121g | Vitamin A: 2499IU | Vitamin C: 93mg | Calcium: 691mg | Iron: 18mg

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]]> https://overthefirecooking.com/cowboy-candy-party-ribs/feed/ 1 Cowboy Candy Party Ribs_Cover Image New Seasoning Cowboy Candy Cowboy candy (3) Making Cowboy Candy Raw and Smoked Ribs Cut and Seasoned Rib Close Up of Seasoned Rib Making the Crutch Adding Cowboy Candy and BBQ Sauce Adding Crutch Back to Smoker Finalized Party Ribs Cowboy Candy Banner (1) Here's a close up of the rib covered in lip-smacking Cowboy Candy. How to Use Maple Bourbon BBQ Rub https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/ https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/#comments Wed, 18 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36861 Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix…

The post How to Use Maple Bourbon BBQ Rub appeared first on Over The Fire Cooking.

]]> Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix brings the heat and the sweet in the best way possible. First, real maple sugar delivers a smooth, sweet punch. Then, smoked paprika and a pinch of cayenne are balanced perfectly with vanilla, caramel and bourbon-inspired warmth to tie it all together. This barbecue rub is bold, balanced, and built for serious backyard grilling action.

Close up of Maple Bourbon Seasoning Bottle. Learn how to use this Bourbon BBQ Rub in this article!

Undoubtedly, whether you’re cooking a rack of ribs, beef brisket, pork shoulder roast, or even sweet potatoes, the Maple Bourbon Rub delivers epic flavor. It’s bold, balanced, and built for the flame with layers of flavor. Use it on baby back ribs, pork belly, chicken wings—even smoked salmon. It’s a good dry rub that plays well with classic BBQ flavors and beyond. However, it also brings something extra that you’ve likely never tasted before.

Table of Contents

Why You’ll Love the Maple Bourbon Spice Mix

What started as a homemade maple bourbon BBQ rub turned into a Spiceology signature blend that I use on just about everything. While it nods to Memphis-style ribs, the Maple Bourbon Rub leans into sweet heat with a smoky twist. It’s made for large cuts like pork chops, turkey, and pork ribs.

Even better? It comes in two sizes. A 4.2 ounce shaker jar for your spice cabinet and a 22 ounce food service size, perfect for having right next to your grill when you’re making large batches of ribs.

Maple Bourbon BBQ Rub sitting with raw ribs about to be seasoned.

So, what’s inside? This BBQ rub blends cane sugar, sea salt, and then some real maple sugar with savory notes of onion, garlic, black pepper, and also some paprika. Then come the layers—chili pepper, cayenne, and a touch of mesquite smoke for heat and depth.

Bottom line: when it comes to unique spice blends, this rub belongs by your grill. Because it’s versatile, flavor-packed, and ready for whatever protein you throw at it. To prove it, the recipes below show how to use Maple Bourbon BBQ rub.

Add flavor to everything you’re cooking

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Shop all of the spices

Looking for more ways to cook with your favorite bourbon? Check out Bourbon Marinated Ribeyes, Bourbon Bacon Pecan Salmon, Sriracha Bourbon Pork Belly, and then my Teriyaki Bourbon Steak Skewers.

The Best BBQ Rub Recipes Round-Up

Maple Bacon Wrapped Salmon Bites

Maple Bacon Bourbon Salmon Bites

If you’re a fan of sweet heat and bite-sized snacks, this one’s for you. These salmon bites get wrapped in crispy bacon, seasoned with Maple Bourbon rub, then glazed with a maple bourbon BBQ sauce for that caramelized finish. Smoke them up until the edges are crispy, and watch them disappear faster than you can say “another round.”
View Recipe
One more shot of the finalized and served dish.

Pork Belly Burnt Ends With Maple And Bourbon

This is pork belly at its peak. We cube it up, hit it with the Maple Bourbon BBQ Rub, smoke it until that bark sets, then glaze with butter, brown sugar, bourbon, and maple syrup. They’re sweet, sticky, smoky, and basically candy with a meat addiction.
View Recipe
Bourbon Bacon Chicken Wings

Bourbon Bacon Chicken Wings

You already know I love wrapping things in bacon, but these wings take it further. The wings get a solid layer of Maple Bourbon rub, then we wrap them in bacon, smoke them up, and baste with a sticky-sweet bourbon glaze that keeps you licking your fingers between bites.
View Recipe
Honey fire party ribs in the crutch on the smoker.

Honey Fire Party Ribs

This is a ribs recipe that bites back—in a good way. Maple Bourbon brings out the caramel notes, while a honey hot sauce glaze dials up the fire. These are crowd-pleasers for backyard parties, game days, or any day ending in “y.”
View Recipe

Whisky Brined Chicken Wings

These wings start off in a smoky whisky brine, then get dried, seasoned with Maple Bourbon rub, and hit the grill until crispy. That brine gives them depth, and the rub brings everything into balance. Pair with a cold drink and call it a day.
View Recipe
The epic Smoked Pulled Pork Sandwich.

Smoked Pulled Pork Sandwich

Classic pulled pork, elevated. The Maple Bourbon seasoning layers right into the bark while the pork smokes low and slow. Pile it high on a toasted bun with slaw and pickles, and you’ve got a sandwich that’s smoky, sweet, and built for summer.
View Recipe
Pork Belly Cinnamon Rolls getting iced before serving.

Pork Belly Cinnamon Rolls

Yes, you read that right. We took soft cinnamon rolls and wrapped them in pork belly seasoned with—you guessed it—Maple Bourbon. Basted with glaze and smoked until golden, these are the wildest breakfast-dessert-dinner crossover you never knew you needed. They went viral for a reason!
View Recipe
Maple Bourbon Spatchcock Turkey Recipe

Spatchcock Turkey

This bird means business. We spatchcock the turkey for even cooking, coat it in Maple Bourbon BBQ Rub, and smoke it until the skin crisps up and the meat is juicy as hell. Perfect for the holidays or any big gathering where you want to show off a little.
View Recipe
Double Smoked Spiral Ham

Double Smoked Ham

Take your store-bought spiral ham, coat it with Maple Bourbon seasoning, and throw it back on the smoker with a bourbon-maple glaze. The result? Sticky, crispy edges and juicy ham that tastes like it’s been cooked by fire gods.
View Recipe
maple bourbon smoked salmon

Smoked Salmon

For this one, we go traditional. A salmon fillet gets a dry brine, then we coat it in Maple Bourbon BBQ rub seasoning and smoke it until it’s flaky and rich. Great on crackers, sandwiches, or just forked right off the board.
View Recipe
BBQ Maple

BBQ Maple Bourbon Ribs

These ribs are the real deal—slow-smoked with a heavy coat of Maple Bourbon seasoning, then glazed with a sticky mix of BBQ sauce, maple syrup, and a splash of bourbon. The bark sets up beautifully, the glaze caramelizes just right, and every bite pulls clean off the bone with smoky, sweet perfection.
View Recipe
Maple Gochujang Rotisserie Ribs Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!
View Recipe
Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
View Recipe
Donut Breakfast Sandwich

Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!
View Recipe
Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table to make all your nacho dreams come true. Smoked two pork shoulders and shredded them a table full of delicious nachos.
View Recipe
Spicy Maple Bourbon Candied Bacon

Candied Bacon

Candied Bacon with a maple bourbon glaze is a tasty treat that is super easy to make in the Oklahoma Joe’s Highland Offset Smoker.
View Recipe

FAQs for How to Use Maple Bourbon BBQ Rub

How should I store the Maple Bourbon BBQ Rub?

To preserve the flavor and shelf life of your maple bourbon rub, store it in a dark, cool, dry place—your spice cabinet is ideal. Keep it away from heat and moisture to protect the dry ingredients and maintain the integrity of this homemade BBQ rub recipe.

How spicy is the Maple Bourbon BBQ rub?

It delivers a mild kick, thanks to ingredients like chili powder, black pepper, and a small tsp of cayenne pepper. The sugar content from real maple sugar and dark brown sugar helps balance the heat, making it approachable for most palates. If you’re used to classic BBQ flavors, expect a little extra excitement—but nothing overpowering.

Why do maple and bourbon taste so good together?

Unlike white sugar, maple sugar, as a main ingredient, brings a caramel-like sweetness with more depth and complexity. Bourbon, with its warm, smoky notes, adds a richness that enhances both sweet and savory dishes. Together, they create a flavor profile that’s bold, balanced, and perfect for grilling, smoking, or high-heat roasting.

This BBQ rub complements everything from rack of ribs to pork shoulder roast, delivering a full-bodied taste that takes your dishes a long way.

More rubs By Derek Wolf

Beer Rub Recipes

My Beer Rub Recipes post highlights some of the very best ways to use my 10 beer rubs created with Spiceology to level up all your foods.

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WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

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]]> https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/feed/ 2 A_Maple Bourbon Seasoning A_Maple Bourbon with Raw Ribs New-rubs-1026-x-600-1024-×-400-px Maple Bacon Wrapped Salmon Bites One more shot of the finalized and served dish. Bourbon Bacon Chicken Wings Honey fire party ribs in the crutch on the smoker. The epic Smoked Pulled Pork Sandwich. Pork Belly Cinnamon Rolls getting iced before serving. Maple Bourbon Spatchcock Turkey Recipe Double Smoked Spiral Ham maple bourbon smoked salmon BBQ Maple Maple Gochujang Rotisserie Ribs Recipe Bacon Wrapped Shrimp Skewers ready to serve. Donut Breakfast Sandwich Pulled Pork BBQ Nacho Table Spicy Maple Bourbon Candied Bacon the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking. FYR GRILL Beer Rub Recipes https://overthefirecooking.com/beer-rub-recipes/ https://overthefirecooking.com/beer-rub-recipes/#respond Fri, 13 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36692 the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your…

The post Beer Rub Recipes appeared first on Over The Fire Cooking.

]]> the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your beer while you keep scrolling.

When it comes to bold flavor and open-flame cooking, I’ve always believed in keeping it simple, honest, and packed with real taste. That’s why I partnered up with Spiceology to create 10 beer-infused dry rubs made to bring big flavor to whatever you’re grilling, smoking, or baking in the oven.

the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

Each spice rub was born from a basic idea: make your food taste better and have a little fun while doing it. We infused each rub with some of our favorite beer flavors, so it only made sense to put them in a beer can. They look great next to the grill, make an awesome gift, and they speak to what this whole thing’s about: good food, good fire, and a cold beer with friends.

Table of contents

Why You’ll Love My Beer Rub Recipes

First off, don’t let the packaging of each spice mixture fool you—what’s inside is the real deal. Each dry rub blend is packed with serious flavor, built to work with fire. From that sticky brown sugar crust to a warm cayenne kick, these rubs are designed to enhance whatever you’re throwing over the coals.

You’ll find heavy-hitters like black pepper, kosher salt, dry mustard, garlic powder, and chili powder—all mixed to create bold, balanced flavor that clings beautifully to every cut of meat or veggie. No shortcuts. As a result, you’ll just get real ingredients that bring out the best in your cook.

Whether you’re grilling for friends on a Saturday afternoon or just playing around with something new over the coals, my hope is simple—that these blends and beer rub recipes bring a little more flavor, a little more fun, and a whole lot more fire to your cooking. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

So let’s break down each one—and talk about what to cook with it, Over the Fire Cooking-style, of course. From spare ribs, to beer can chicken, to making bbq sauce, these spices are gonna be your favorite way to help your food pass the taste test, every single time.  

1. Sticky Bourbon Brown Ale

A Memphis-style rub layered with brown sugar, natural bourbon flavor, and then some brown ale notes. This one creates a sticky, caramelized crust perfect for pork, poultry, or also in a sauce.

Key Ingredients: Brownulated sugar, Worcestershire powder, dried beer extract, onion, garlic.

Close up shot of Sticky Bourbon Brown Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some bourbon-y, caramel-y and savory flavors to whatever you’re making. 

Recipes with Sticky Bourbon Brown Ale

2. Smoked Garlic Jalapeño Lager

This is undoubtedly a bold upgrade to a the classic salt, black pepper, and garlic rub. With added jalapeño powder and mesquite smoke, it’s also perfect for brisket, beef cheek, or thick-cut ribs.

Key Ingredients: Jalapeño, chipotle, vinegar powder, mesquite, dried beer extract.

Close up shot of Smoked Garlic Jalapeño Lager.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add garlicky and smoky flavor with a chile and vinegar zing to whatever you’re making. 

More with Smoked Jalapeño Lager

3. Sweet Carolina Blonde

Modeled after classic Carolina mop sauce, this tangy blend fuses apple cider vinegar, white vinegar powder, and then some of my favorite cayenne pepper for a flavorful kick.

Key Ingredients: Vinegar powders, cayenne, brown sugar, dried beer extract.

Close up of Sweet Carolina Blonde.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some of those iconic and sweet-vinegary Carolina sauce flavors (minus the mop) to whatever you’re making.

More with Sweet Carolina Blonde

4. Big Bad BBQ Ale

This is absolutely one of my favorite beer rubs, because it’s an all-purpose rub so can be used on a ton of different recipes. It’s great for meats and vegetables alike. Balanced with sweet, smoky, and savory notes, it’s a reliable go-to when you want to keep things classic.

Key Ingredients: Cinnamon, brown sugar, paprika, onion granules.

Close up of Big Bad BBQ Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add those warm, sweet and savory flavors to whatever you’re making. 

More with Big Bad BBQ Ale

5. Cherry Chipotle Ale

I absolutely love this combo on just about anything, because cherry adds so much depth. It’s a sweet-smoky rub pairing chipotle heat with tart cherry powder, perfect for pork chops or grilled chicken.

Key Ingredients: Cherry, chipotle, brown sugar, onion powder, citric acid.

Close up of Cherry Chipotle Ale Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add cherry chipotle flavor to whatever you’re making. 

More with Cherry Chipotle Ale

6. Honey Mustard IPA

If you love the honey mustard combo, you’ll absolutely love this rub. It’s sweet, tangy, and sharp because it blends honey granules, mustard seed, and then some golden turmeric. Perfect for standout wings or also roasted vegetables.

Key Ingredients: Mustard seed, turmeric, honey, brown sugar, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a sweet and zingy flavor to whatever you’re making.

More with Honey Mustard IPA

7. Hickory Peach Porter

You’ll love this one because it combines the sweetness of peaches with the kick of Aleppo peppers. Also, the brown sugar levels up the sweetness just right. This blend matches sweet peach powder with hickory smoke, delivering depth and sweetness that works beautifully on pork.

Key Ingredients: Peach, Aleppo pepper, brown sugar, citric acid, dried beer extract.

Close up of Hickory Peach Porter Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky-malty-sweet flavor to whatever you’re making.

More with Hickory Peach Porter

8. Imperial Coffee Stout

You’ll love this one if you’re into bold flavors because of the cocoa powder. The blend also features coffee and molasses granules. It’s tailor-made for smoked beef. Don’t underestimate this beer rub, the recipes made with it are so freaking delicious!

Key Ingredients: Coffee, cocoa powder, guajillo chile, molasses granules, red chili flakes.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a decadently rich flavor with a kick to whatever you’re making.

More with Imperial Coffee Stout

9. Jalapeño Lime Pilsner

If you love heat, you’ll love this rub because of the jalapenos combined with green chili peppers. Bright and zesty with jalapeño heat and a strong citrus note from lime, this one is perfect for tacos, shrimp, and also chicken recipes.

Key Ingredients: Jalapeño powder, lime, citric acid, green chili pepper, dried beer extract.

Close up of Jalapeño Lime Pilsner.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a chile citrus flavor to whatever you’re making.

More with Jalapeño Lime Pilsner

10. Mesquite Peppercorn Lager

You’ll absolutely love this one because of the deep pepper flavors combined with chipotle. Smoky mesquite and then some bold black peppercorns dominate this blend. It’s excellent for steak or grilled vegetables that can stand up to bold flavors.

Key Ingredients: Black pepper, red/green bell peppers, chipotle powder, chili peppers.

Close up of Mesquite Peppercorn Lager Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky cracked pepper flavor to whatever you’re making.

Mesquite Peppercorn Lager

Shop the Beer Rubs & Master the Flame

These beer rub recipes are an open invitation to cook with fire, explore bold flavors, and make every meal over the flame your own. Whether you’re a weekend griller just getting started or a seasoned fire cook looking to mix things up, this collection was made to help you go deeper into the craft.

First and foremost, each blend was designed with purpose, because your food deserves so much more than salt and pepper. Think of them as your flavor co-pilots, undoubtedly helping you build confidence and creativity every time you light the fire.

To start your beer rub recipes journey, find the full collection of rubs over at Spicelology, which also has a lot of other amazing spices to explore. For more recipes, pairing suggestions, and tips I’ve picked up along the way, also make sure to explore my blog. And, lastly, I hope these rubs bring as much joy to your fire cooking as they brought me in creating them. Cheers! 

For more ways to use these seasonings, check out my Best Marinade Recipes, The Best Grilled Steak Recipes and Cast Iron Skillet Recipes.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

Beer Rub Recipes FAQs

Can I use these beer rubs for more than just grilling?

Absolutely. While they’re built to thrive over fire, these spice mixtures work just as well in the oven, smoker, or even air fryer. From roasted vegetables to baked chicken thighs, the flavor holds up across all cooking methods, so feel free to experiment beyond the grill.

You can also mix them in with a beer and turn it into a baste or marinade! Get creative, these flavors are awesome!

Do the beer rubs actually contain alcohol?

Nope—no alcohol here. Each blend includes beer-inspired ingredients like dried beer extract or malt notes, but the alcohol content is long gone. That means all the bold flavor without worrying about booze in your food.

What’s the best way to use a dry rub like this?

Start by patting your meat dry with paper towels (this helps the rub stick). Then coat generously with olive oil or mustard, and rub in your spice mixture on all sides. Let it rest for 15–30 minutes before grilling or smoking to lock in the flavor. And don’t forget to check the internal temperature—aim for the thickest part of the thigh or meat for an accurate read.

More Derek Wolf Rubs

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]]> https://overthefirecooking.com/beer-rub-recipes/feed/ 0 pulled_pork_sandwich New-rubs-1026-x-600-1024-×-400-px Sticky Bourbon Brown Ale Can Smoked Ribs with Bourbon Mop Sauce sliced and served. Smoked Pork Burnt Ends on a plate. A_Smoked Garlic Jalapeno Lager Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve. Garlic butter shrimp with crusty bread Smoked Steak Queso Dip cooked Over the Fire. Screenshot Screenshot Texas fajitas, a massive platter of meats A_Big Bad BBQ Ale Big Bad BBQ Ale rub next to the Pulled Pork BBQ Sandwiches. The BBQ Beef Melt is the ultimate comfort food. A hand holding a single hot honey wing with chili crisp Hawaiian chicken skewers plated in front of the grill with sesame seeds, scallions and Tiki Tiki BBQ Sauce Smoked Turkey Legs glazed and ready to eat. A piece of Hot Honey Garlic Beef Jerky held up close to the camera. Screenshot Screenshot cherry chipotle pineapple BBQ Burnt Ends in a foil container. cherry coke chicken skewers Smoked Bologna plated and ready to eat. two halves of a bbq steak sandwich on a cutting board next to a grill cherry chipotle ham steak and eggs Screenshot Screenshot honey mustard and chili baked salmon The ribs and potatoes assembled and plated. Close up shot of Guinness Pulled Beef Sliders Hickory Peach Porter Finishing the Habanero Peach Smoked Ribs Maple with this Peach Sticky Wings smoked chicken thighs The smoked hot dog burnt ends ready to be pulled from the smoker. Screenshot Screenshot Sliced ribeyes on the platter. The Foil Boat Brisket is tender and juicy with a crisp bark. BBQ brisket melt Poutine Burger assembled so we can start eating! Screenshot Screenshot Texas fajitas, a massive platter of meats The Carne Asada Baked Potato is comfort food at its best. Grilled steak nachos plated and served! Cheesy Gordito Crunch Tacos are lined up and ready to eat. The taquitos sitting on the serving plate. The rotisserie chicken for the chili. Screenshot Screenshot Mesquite Peppercorn Lager Smoked Brisket Shotgun Prime Rib Recipe teriyaki bourbon steak skewers Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served The picanha steak sandwich is assembled and ready to eat! FYR GRILL Close up of Maple Bourbon Seasoning.