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.

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
• Cowboy Candy Stuffed Onion Rings Ingredients
• How to Make Cowboy Candy Stuffed Onion Rings
• ​The Prep Work
• Stuff It Up
• Chill and Fire Up
• What to Serve with Cowboy Candy Stuffed Onion Rings
• Leftovers & Reheating Instructions
• More with Cowboy candy
• FAQs
• This sauce is FYR!
• Cowboy Candy Stuffed Onion Rings Recipe

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.

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.

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.

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.

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.

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.

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.

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

Cowboy Candy

Cowboy Candy Party Ribs

Cowboy Candy Burger

FAQs

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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 minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes 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

The post Cowboy Candy Stuffed Onion Rings appeared first on Over The Fire Cooking.

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.

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
• Cowboy Candy Burger Ingredients Round-Up
• And It’s 🔥
• How to Make the Cowboy Candy Burger
• Cowboy Candy Recipe
• Pro-Tip: Save the syrup!
• Aioli action
• Burger Bliss
• Cowboy Candy Burger Assembly
• What to Serve with Cowboy Candy Burger
• Leftovers & Reheating Instructions
• More Burger Recipes
• FAQs for Cowboy Candy Burger
• Most Anticipated Grill of 2025
• Cowboy Candy Burger Recipe

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.

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.

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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.

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.

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.

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!

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.

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.

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FAQs for Cowboy Candy Burger

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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 minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 1575kcal

Author Derek Wolf

Ingredients

Burger:

• 1 lbs Ground Beef
• 6-8 Sliced Cheese
• 1/4 cup Cowboy Candy Rub

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.

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. 

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
• Prosciutto-Wrapped Brie Ingredients
• Grilling Your Steak
• How to Make Brie Wrapped in Prosciutto
• Grilling the Prosciutto-Wrapped Brie
• Making the Bacon Jam
• Serving the Brie Wrapped in Prosciutto 
• What to Serve with Prosciutto-Wrapped Brie
• ​Leftovers and Reheating
• For More Pork
• ​FAQs
• Most Anticipated Grill of 2025
• Prosciutto Wrapped Brie with Bacon Jam Recipe

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. 

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. 

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How to Make Brie Wrapped in Prosciutto

Grilling the Prosciutto-Wrapped Brie

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.

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. 

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.

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.

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!

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.

​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

Chorizo Stuffed Porchetta

Campfire Pork Loin

Tomahawk Pork Chops Recipe

Smoked Bacon Wrapped Pork Tenderloin

Hatch Chile Mezcal Pork Tacos

Bacon Wrapped Honey Cajun Pork Tenderloin

​FAQs

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

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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 minutes

Cook Time 20 minutes minutes

Total Time 30 minutes 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.

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.

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
• Party Ribs Ingredients Round-Up  
• And It’s 🔥
• How to Make the Cowboy Candy Party Ribs
• First, Let’s Make Cowboy Candy
• Now for the Party Ribs
• Won’t slicing Ribs before smoking dry them out?
• The Rub
• What to Serve with Party Ribs
• Leftovers & Reheating Instructions
• FAQs for Cowboy Candy Party Ribs
• Cowboy Candy Party Ribs Recipe

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.

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.

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• 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.

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.

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.

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.

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.

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.

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!

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.

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

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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 minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 6 people

Calories 1151kcal

Author Derek Wolf

Ingredients

Ribs:

• 2 Racks of Ribs
• 1 cup Cowboy Candy Rub
• ¼ cup Yellow Mustard

Crutch:

• 6 tbsp Unsalted Butter
• 1 cup HNY FYR BBQ Sauce
• 1 cup Cowboy Candy recipe below

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

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

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.

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
• The Best BBQ Rub Recipes Round-Up
• FAQs for How to Use Maple Bourbon BBQ Rub
• More rubs By Derek Wolf
• Most Anticipated Grill of 2025

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.

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 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.”

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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.

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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.

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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.”

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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.

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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.

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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!

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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.

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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.

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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.

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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

Maple Gochujang Rotisserie Ribs for your next grilling night!

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Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!

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Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!

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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

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

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.

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

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
• Recipes with Sticky Bourbon Brown Ale
• More with Smoked Jalapeño Lager
• More with Sweet Carolina Blonde
  • More with Big Bad BBQ Ale
  • More with Cherry Chipotle Ale
  • More with Honey Mustard IPA
  • More with Hickory Peach Porter
  • More with Imperial Coffee Stout
  • More with Jalapeño Lime Pilsner
  • Mesquite Peppercorn Lager
• Shop the Beer Rubs & Master the Flame
• Most Anticipated Grill of 2025
• Beer Rub Recipes FAQs
• More Derek Wolf Rubs

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.

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

Smoked Ribs with Bourbon Mop Sauce

Smoked Pork Burnt Ends

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.

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

Smoked Garlic Jalapeño Beef Ribs

Garlic Butter Shrimp

Smoked Steak Queso Dip

Overnight Smoked Brisket

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.

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

Smoked Chicken with Alabama White Sauce

Texas Fajitas

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.

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

Pulled Pork BBQ Sandwich

Beef Melt

Hot Honey Wings

Hawaiian Chicken Skewers

Smoked Turkey Legs

Hot Honey Garlic Beef Jerky Recipe

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.

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

Cherry Chipotle Pineapple Glazed Ham

BBQ Brisket Burnt Ends

Cherry Coke Chicken Skewers

Smoked Bologna

BBQ Steak Sandwich

Cherry Chipotle Ham Steak and Eggs

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

Honey Mustard and Chili Baked Salmon

Crown Rack of Ribs

Guinness Pulled Beef Sliders

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.

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

Habanero Peach Smoked Ribs

Peach Wings

Smoked Chicken Thighs with Spicy Peach Glaze

Smoked Hot Dog Burnt Ends

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

Coffee Crusted Ribeyes with Honey Chili Butter

Foil Boat Brisket

Brisket Melt

Poutine Burger

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.

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

Texas Fajitas

Carne Asada Baked Potato

Steak Nachos

Cheesy Gordita Crunch

Chicken Bacon Ranch Taquitos

Rotisserie Chicken Chili

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.

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

Mesquite Peppercorn Lager Smoked Brisket

Shotgun Prime Rib

Teriyaki Bourbon Steak Skewers

Surf and Turf Jalapeño Poppers

Picanha Steak Sandwich

Hanging Prime Rib

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

More Derek Wolf Rubs

How to Use Maple Bourbon BBQ Rub

Learn how to use my sweet, smoky, and bold Maple Bourbon BBQ Rub, which adds rich flavor to ribs, pork, chicken, and more.

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

This elote pork belly recipe has got it all. It’s crispy and tender, rich and fresh at the same time, which is saying a lot! It’s one of my takes on chicharrón. This classic dish is popular in Central and South America and Spain and features fried pork rinds or fried pork belly (and sometimes both). Chicharrón can be served with many things, so I’m serving up this pork belly with elote sauce and guacamole.

I made this recipe with Cowboy Charcoal, which is my go-to fuel for any live fire cooking. This stuff burns the cleanest and hottest of any charcoal I’ve tried. I even use it to flavor my smoked butter and smoked chimichurri — it’s that good.

Post sponsored by Cowboy Charcoal

Table of Contents

• Why You’ll Love Elote Pork Belly 
• Elote Pork Belly Ingredients
• How to Grill Corn
• How to Make Elote Pork Belly
• Making the Elote Sauce
• Making the Guacamole
• Grilling the Pork Belly
• What to Serve with Elote Pork Belly
• Leftovers and Reheating 
• For More pork Belly
• FAQs
• Flavor X Fire & FOOD X Fire
• Elote Pork Belly Recipe

Why You’ll Love Elote Pork Belly 

Pork belly is one of those game changing grill ingredients. You can make pork belly tacos for taco night, pork belly burnt ends for a backyard BBQ, or pork belly cinnamon rolls for an incredibly luxe brunch. Love the flavor of bacon but wish it was meatier so you could do more with it? Pork belly is your new best friend. 

For this elote pork belly recipe, we’re frying the pork belly for the crunch that people associate with chicharrón. The word chicharrón actually means “crackling” in Spanish, and you’ll see why with this recipe!

To keep the rich pork belly flavors from overwhelming the meal, I added a few twists, starting with creamy, fresh guacamole. Then, pairing the guacamole with elote sauce really amps up the flavor. The whole process should take 3-4 hours, but most of that is hands off while the pork belly is in the smoker. It’s time well spent for this meal!

Looking for ideas for different pork cuts? Check out my Tomahawk Pork Chops Recipe, Pork Pinwheels or my Smoked Pulled Pork Sandwich.

Elote Pork Belly Ingredients

• Pork Belly: We’ll use skinless pork belly for our elote pork belly, seasoned with some salt, pepper and garlic! I also used some of my FYR Red hot sauce as a binder.
• Elote Sauce: This sauce consists of sour cream, mayonnaise, hot sauce, garlic powder, black pepper, lime juice, kosher salt and buttermilk. 
• Guacamole: I use the avocados, red onions, fresh cilantro and lime juice you usually think of with guacamole. But here’s another twist — we’re adding in corn kernels, cotija cheese and Tajin seasoning to honor the elote aspect of this recipe!

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How to Grill Corn

Elote actually refers to grilled Mexican street corn, which is slathered in the freakin’ delicious sauce I’m making for this recipe. If you have extra sauce and want to make your own Mexican street corn on the cob, here’s my method for grilling corn on the cob with those nice grill marks.

Since we’re also grilling corn for the guacamole, you could always throw on some extra cobs! Shuck your corn, put it directly over a very hot fire, then grill until it’s charred and cooked through. This process should take about 6-8 minutes. You’ll want to turn it occasionally so you get even charring and keep an eye on it so it doesn’t get burned. Serve with butter, or go whole hog with elote sauce, cotija cheese (which we’ve got for the guacamole anyway) and more fresh cilantro. 

Want a cob that isn’t charred? You can also grill the corn in the husk. For this method, place the corn in the husk directly on top of your hot Cowboy Charcoal and grill until the cob is cooked through, which should take about 15 minutes. The husk will be all blackened and charred, and it gets kind of messy shucking it. But, you’ll have clean kernels on the inside. 

How to Make Elote Pork Belly

Making the Elote Sauce

First, let’s get our fire going. Use Cowboy Charcoal to preheat your grill to medium-high heat (around 375 degrees Fahrenheit) for direct cooking. When the grill is hot, grill your 3-4 ears of corn over high heat until they’re fully cooked and slightly charred. As I mentioned in the tip, this should take about 6-8 minutes. Pull the ears off the grill and slice the kernels off the cob. 

In a bowl, mix together your ingredients for the elote sauce: 2 tablespoons sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons hot sauce, 1.5 teaspoons garlic powder, 1 teaspoon black pepper, juice from two limes, kosher salt to taste and buttermilk to your desired consistency. Set the elote sauce to the side.

Making the Guacamole

In another bowl, core and mash 5-6 ripe avocados. Add in 1 cup finely diced red onions, 1/2 cup chopped fresh cilantro, juice from 3-4 medium limes and kosher salt to taste. Mix all that together, then top the guacamole with your grilled corn, 1 tablespoon cotija cheese and 1 tablespoon Tajin seasoning. Drizzle the elote sauce over the top and set to the side.

Grilling the Pork Belly

Now it’s time for the star of the show: the pork belly! Slice your 3 pounds pork belly into 2-inch-thick strips. Cover the strips in FYR RED sauce and season with 3 tablespoons of a salt, pepper and garlic mixture (or your favorite pork rub).

Set it to the side, then get your Cowboy Charcoal to preheat your smoker to 250 degrees F for indirect cooking. Add the pork belly to the smoker and cook it for 2-2.5 hours, until the internal temperature reaches 165 degrees F.

When it hits temp, remove the pork belly from the smoker and transfer it over to a preheated skillet, cooking directly over some hot charcoal. Cook until the meat has a nice, crispy exterior, while the interior is still tender and juicy.

Once you’ve finished searing the pork belly, remove from the skillet and let it cool for five minutes. Serve the pork belly with the elote guacamole on the side. Enjoy!

What to Serve with Elote Pork Belly

We’ve got a pretty rich dish with this elote pork belly, so you’ll want to go easy on the sides. Some roasted bell peppers or blistered shishitos would be freakin’ delicious, or even a simple green salad dressed with lime juice and olive oil. Mexican rice and tortilla chips would be great too. 

Leftovers and Reheating 

Store your elote guacamole and your leftover pork belly in separate containers in the fridge for up to three days. When you’re making this dish again, leave the sauces cold. Reheat your pork belly in a skillet on the grill at medium heat for 10-15 minutes. You could also use a 350-degree F oven for this step. 

For More pork Belly

Smoked BBQ Pork Belly Recipe

Sriracha Bourbon Pork Belly

Crispy Korean Pork Belly Sandwiches

Pork Belly Burnt Ends With Maple And Bourbon

Smoked Pork Belly Burnt Ends with Applesauce

Al Pastor Pork Belly Tacos

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Elote Pork Belly

This elote pork belly recipe is one of my takes on chicharrón with a few twists. It's crispy and tender, rich and fresh and so freakin' delicious.

Course Dinner, Lunch, Main Course, Sauce

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 4 people

Calories 2345kcal

Author Derek Wolf

Ingredients

Pork Belly:

• 3 lbs Pork Belly no skin
• 3 tbsp Salt, Pepper, Garlic Rub
• FYR RED Hot Sauce as needed for binder

Elote Sauce:

• 2 tbsp Sour Cream
• 2 tbsp Mayonnaise
• 1.5 tbsp Hot Sauce
• 1.5 tsp Garlic Powder
• 1 tsp Black Pepper
• 2 Limes juiced
• Kosher Salt to taste
• Buttermilk to desired consistency

Guacamole:

• 5-6 Ripe Avocados removed from shell
• 3-4 Corn on the Cob sliced off the cob
• 1 cup Red Onions finely diced
• ½ cup Chopped Cilantro
• 3-4 medium Limes juiced
• 1 tbsp Cotija Cheese
• 1 tbsp Tajin Seasoning
• Kosher Salt to taste

Instructions

Elote & Guacamole:

• Preheat your grill to medium high temperature (around 375F) with Cowboy Charcoal for direct cooking.
• Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
• In a bowl, mix together the elote sauce and set to the side.
• In another bowl, core and mash your avocados. Add the rest of the guacamole ingredients (except the corn, cotija and tajin) and mix together. Top the guacamole with corn, tajin and cotija cheese. Drizzle the elote sauce over the top and set to the side.

Pork Belly:

• Slice the pork belly into 2” thick strips. Slather in FYR Red Hot Sauce to serve as a binder. Then season thoroughly with a salt, pepper and garlic rub or your favorite pork rub. Set to the side.
• Preheat your smoker with Cowboy Charcoal to 250F for indirect cooking.
• Add the pork belly to the smoker to cook for 2-2.5 hours until 165F internal.
• Once done, preheat a skillet over some hot charcoal on the grill. Add the smoked pork belly to sear on the skillet until golden brown and crispy (about 8 minutes). Pull off once done and let cool for 5 minutes.
• Serve the Pork Belly with the elote guacamole on the side. Enjoy!

Notes

How to Grill Corn

Elote actually refers to grilled Mexican street corn, which is slathered in the freakin’ delicious sauce I’m making for this recipe. If you have extra sauce and want to make your own Mexican street corn on the cob, here’s my method for grilling corn on the cob with those nice grill marks. Since we’re also grilling corn for the guacamole, you could always throw on some extra cobs!

Shuck your corn, put it directly over a very hot fire, then grill until it’s charred and cooked through. This process should take about 6-8 minutes. You’ll want to turn it occasionally so you get even charring and keep an eye on it so it doesn’t get burned. Serve with butter, or go whole hog with elote sauce, cotija cheese (which we’ve got for the guacamole anyway) and more fresh cilantro. 

Want a cob that isn’t charred? You can also grill the corn in the husk. For this method, place the corn in the husk directly on top of your hot Cowboy Charcoal and grill until the cob is cooked through, which should take about 15 minutes. The husk will be all blackened and charred, and it gets kind of messy shucking it. But, you’ll have clean kernels on the inside. 

Nutrition

Calories: 2345kcal | Carbohydrates: 49g | Protein: 41g | Fat: 226g | Saturated Fat: 73g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 111g | Trans Fat: 0.02g | Cholesterol: 255mg | Sodium: 366mg | Potassium: 2263mg | Fiber: 22g | Sugar: 10g | Vitamin A: 1637IU | Vitamin C: 62mg | Calcium: 122mg | Iron: 5mg

The post Elote Pork Belly appeared first on Over The Fire Cooking.

If you’re looking for your next tasty app or perfect snack to crush at the next cookout, man, these Buffalo Chicken Stuffed Onion Rings are it. Juicy ground chicken mixed with spicy buffalo sauce, stuffed inside thick onion rings, then wrapped up tight in smoky bacon — it’s one seriously unique (and totally insane) bite!

Now, I’m not gonna lie to you — the prep for the Buffalo Chicken Stuffed Onion Rings is a little tedious. But trust me, once you get the groove down, it’s actually a ton of fun.

Table of Contents

• Why You’ll Love These Buffalo Chicken Stuffed Onion Rings
• Ingredients Round-up
• How to Make Stuffed Onion Rings
• Prep
• Smoker Time
• ProTip for the best onion rings
• What to Serve with Buffalo Chicken Stuffed Onion Rings
• more insane onion recipes!
• Leftovers & Reheating Instructions
• FAQs
• This sauce is FYR!
• Buffalo Chicken Stuffed Onion Rings Recipe

Why You’ll Love These Buffalo Chicken Stuffed Onion Rings

First off, these things are just plain fun. It’s hard not to get hyped when you’re stuffing seasoned chicken and cheese between the separate layers of a white onion and wrapping the whole thing in bacon. You get the ring shape of the mixture to fit just right, and boom — magic.

They’re smoky, savory, spicy, and the textures are unreal. That crispy golden brown bacon, the tender chicken mixture inside, the soft bite of the onion ring — it all just works. Plus, you can customize it! Swap in different types of cheese like blue cheese, cream cheese, or spicy pepper jack if you’re feeling wild.

And bonus: you can easily smoke ‘em or fry ‘em. Toss ‘em into a pot of oil or stick with the smoker if you like a slower, smokier cook. Either way, the coated rings turn out freakin’ delicious.

If you’re craving some more killer appetizers (and more reasons to make homemade ranch!), check out these recipe round-ups next: Grilled Appetizer Recipes, The Best Quesadilla Recipes, and Loaded Fries Recipes.

Ingredients Round-up

Don’t get intimidated by all the steps — the ingredients are simple, and once you peel the papery onion skin and lay it all out, it flows easy.

• Onion Rings – Ground chicken, large white or yellow onions, sliced bacon, shredded cheese (any type of cheese you like), Cowboy Butter Rub, and buffalo sauce for glazing.
• Homemade Ranch – Sour cream, mayo, chopped parsley, chopped dill, garlic powder, black pepper, buttermilk, and salt.
• Other Essentials – Separate bowls for mixing and a baking dish or tray for holding your assembled rings before smoking.

How to Make Stuffed Onion Rings

Prep

First things first — start by mixing up the filling for the Buffalo Chicken Stuffed Onion Rings. Grab a bowl, toss in your ground chicken, shredded cheese, a little Cowboy Butter Rub, and mix it all up. Keep everything cold — it makes shaping easier and holds the ring shape of the mixture way better.

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Next, tackle the onions. Peel off the papery onion skin and cut the onions into large slices, about 1” thick. Pop out the separate layers, saving the biggest large rings and a few inside of the onion pieces to form the double-wall for the stuffing.

Take an outer ring, stuff some chicken mixture into it, then press a smaller inner ring inside to trap the filling. It’ll look like a donut when you get it right. Wrap bacon all the way around each one, tucking it nice and tight. Lay the assembled rings in a single layer in your baking dish or on a tray.

Dust them all with a little more Cowboy Butter Rub, then let ‘em chill in the fridge for about 15-20 minutes (or even longer if you want — cold bacon = tighter wraps).

Smoker Time

Preheat your smoker to 275F for indirect cooking. Add some wood chunks if you want extra smoke flavor. Carefully transfer the onion rings onto the grill grates and let ‘em roll for about 45–60 minutes, depending on the heat. We’re looking for an internal temp of 165F for the chicken. Once we hit that, they’re done.

About 10 minutes before the stuffed onion rings are done, drizzle a small amount of buffalo sauce over the top and glaze them. Let the sauce get tacky and caramelized — it’s a thing of beauty.

Mix up your homemade ranch in a separate bowl while the rings finish smoking. That ranch dipping sauce brings everything together.

Pull the rings off once they hit 165F internal temp. Let them rest a few minutes, and then it’s game time.

What to Serve with Buffalo Chicken Stuffed Onion Rings

Honestly, these buffalo chicken onion rings are so loaded you don’t need much else. But if you want to make a whole spread, serve them with extra buffalo sauce, more homemade ranch, some crispy fries, or even a side of crunchy celery if you wanna lean into that classic wing vibe.

If you’re throwing a big party, you can even set up a mini breading station with panko breadcrumbs and bread crumbs for people to coat their rings before frying instead of smoking. Totally different texture but still crazy good.

more insane onion recipes!

Burger Stuffed Onion Rings

Beer Battered Onion Rings

Chorizo Stuffed Onion Rings

Cheesy Onion Smash Burgers

Steak with Tennessee Onions

Grilled Steak with Cheese Stuffed Onions

Leftovers & Reheating Instructions

If you end up with leftovers (good luck), store the bacon onion rings in an airtight container. They’ll keep for 2-3 days in the fridge no problem.

When you’re ready to reheat, throw them back on the smoker or in an oven at 350F until warmed through — about 10–15 minutes. Try to avoid microwaving unless you like soggy bacon (and we definitely don’t around here).

For freezing, you can freeze the stuffed rings before cooking too. Freeze in a single layer first, then bag them up. When you’re ready to cook, just add a little extra time to get them to temp.

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Buffalo Chicken Stuffed Onion Rings

Buffalo Chicken Stuffed Onion Rings bring together all my favorites — juicy chicken tossed in Buffalo sauce, loads of shredded cheese, smoky bacon, and crispy onion rings.

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Setting Time 30 minutes minutes

Total Time 2 hours hours

Servings 4 people

Calories 1565kcal

Author Derek Wolf

Ingredients

Onion Ring:

• 1.5 lbs Ground Chicken
• 2 Large Whole Onions ideally yellow or white
• 2 lbs Sliced Bacon
• 2 cups Shredded Cheese
• ¾ cup Cowboy Butter Rub
• 1.5 cups Buffalo Sauce for glaze

Homemade Ranch:

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

Instructions

• In a bowl, add the ground chicken, cheese and 2 tbsp of Cowboy Butter Rub. Mix together thoroughly.
• Peel the outside layer of your onions and slice 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.
• Take an outside ring and grab a handful of ground chicken and place it in the center. Shape the ground chicken to the outside of the onion then place the smaller inside ring into the ground chicken to make a “donut” shape.
• Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the stuffed onion rings you like.
• Season all the onion rings with my Cowboy Butter 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 buffalo 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.
• Mix together the homemade ranch dressing and set to the side.
• Serve with ranch for dipping on the side and enjoy!

Notes

ProTip for the Best Onion Rings

Like I mentioned, when you’re building your onion rings, keeping the ground chicken and bacon cold is key. If things start getting sticky or too soft, just pop everything back in the fridge for 10–15 minutes. Trust me — it makes all the difference for clean wraps, tight rings, and even cooking.

Nutrition

Calories: 1565kcal | Carbohydrates: 42g | Protein: 76g | Fat: 125g | Saturated Fat: 44g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 51g | Trans Fat: 0.4g | Cholesterol: 348mg | Sodium: 4776mg | Potassium: 2059mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1406IU | Vitamin C: 7mg | Calcium: 1039mg | Iron: 19mg

The post Buffalo Chicken Stuffed Onion Rings appeared first on Over The Fire Cooking.

What’s the best way to level up any onion rings recipe? Stuffing those onion slices with freakin’ delicious ground meat! So that’s what we’re doing in this recipe for chorizo stuffed onion rings.

Because the tender beef in the burger stuffed onion rings was such a hit with family and friends, I had to try the stuffed rings with chorizo. The smoky, spicy flavor makes these stuffed onion rings next level. Add in sliced bacon? Game over. Best onion rings ever. 

I like serving these with my twist on a classic queso fundido. Typically, you serve the queso fundido with chorizo mixed in. But, since we’ve got chorizo in the stuffed onion rings, I went with a beer cheese and chiles version. So. Freakin’. Delicious.

Table of Contents

• Why You’ll Love Chorizo Stuffed Onion Rings
• Chorizo Stuffed Onion Rings Ingredients
• Chipotle Mayo
• How to Make Chorizo Stuffed Onion Rings
• Prepping the Onion Rings
• Grilling the Stuffed Onion Rings
• Making the Queso
• Enjoying Your Chorizo Stuffed Onion Rings
• What to Serve with Chorizo Stuffed Onion Rings
• ​Leftovers and Reheating
• For More Chorizo
• FAQs
• Flavor X Fire & FOOD X Fire
• Chorizo Stuffed Onion Rings Recipe

Why You’ll Love Chorizo Stuffed Onion Rings

Chorizo is one of my favorite ground meats to cook with. We’re using Mexican chorizo, which is flavored with paprika, chiles, oregano, vinegar and other spices, in this stuffed onion rings recipe. It’s incredibly versatile, so the sausage is just as much at home in these onion rings as it is in tacos, burgers, hot dogs, queso and more. 

Like I say in my burger stuffed onion rings recipe, if you love onion rings but don’t love what deep frying does to your kitchen, this method is for you. We take the whole operation outside to the grill, with the smoky flavor from cooking with charcoal as an added bonus.

Just a heads up: the hardest part of this recipe is the prep. It’s kind of tedious and can take 30-45 minutes to stuff those onion rings. I recommend using cold bacon and cold chorizo. If they warm up, they get more malleable and won’t hold well. The cooking doesn’t take too long, but watch out for flare ups with the bacon.

Want more ideas on what to do with onions? Check out my recipes for Beer Battered Onion Rings, Steak with Tennessee Onions, and Oklahoma Onion Burger.

Chorizo Stuffed Onion Rings Ingredients

• Onion Rings: For the meaty part of this recipe, we’ll use ground chorizo, whole sweet or yellow onions, sliced bacon, my Cowboy Butter Rub and your favorite spicy BBQ sauce. 
• Homemade Queso: ​This freakin’ delicious queso is made of Monterey Jack cheese, cheddar cheese, green chiles, light beer, unsalted butter, all-purpose flour, heavy cream, cayenne pepper, kosher salt and black pepper.

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How to Make Chorizo Stuffed Onion Rings

Prepping the Onion Rings

Begin by peeling the outside layer of your whole onions and slicing them into 1-inch-thick rings of onions. Grab 6-8 of the large onion rings and inside smaller rings to make the outside shape for our chorizo stuffed onion rings. 

Take an outside ring, grab a handful of your ground chorizo and place it in the center. Shape the chorizo to the outside of the onion, then place the smaller ring into the chorizo to make a donut shape.

Next, wrap your slices of bacon (you’ll need about 2 pounds for this whole recipe) around the outside and set the rings on a baking sheet. Repeat these steps with the remaining onions until you have all the chorizo stuffed onion rings you like.

Season all the onion rings with my Cowboy Butter Rub (or your favorite burger rub) and set them in the fridge for 30 minutes to set.

Grilling the Stuffed Onion Rings

Preheat your smoker for indirect cooking at 275 degrees Fahrenheit. Add some wood chunks or chips for extra smoke flavor if you like.

Next, place the stuffed onion rings on the smoker. Cook them for 45-60 minutes or until they reach an internal temperature of 165 degrees F.

In the last 10 minutes, drizzle your favorite spicy BBQ sauce over the top to glaze the onion rings. Once the BBQ sauce is tacky and the coated rings have reached the right temperature, pull them off the smoker and let them cool for 5 minutes.

Making the Queso

To make the queso, start by placing a skillet to the grill. Then, add 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour and 1 teaspoon cayenne powder to the skillet to melt and mix for 1-2 minutes. 

When those ingredients have thickened into a paste, slowly add your 1/2 cup light beer in batches to fully integrate it and let the mixture thicken.

Once you’ve reached that point, add in your 1/4 cup heavy cream, 1/2 cup drained green chiles, 1 cup shredded Monterey Jack cheese and 1/2 cup shredded cheddar cheese. Add the cheese in batches if needed, and keep stirring until everything is fully integrated and smooth. Thin out the sauce with milk if needed. 

Enjoying Your Chorizo Stuffed Onion Rings

Finally, serve your chorizo stuffed onion rings with queso on the side for dipping and enjoy!

What to Serve with Chorizo Stuffed Onion Rings

With chorizo, bacon and queso, this recipe turns onion rings into a meal on their own. If you’d like a side dish, some sweet corn, roasted potatoes, tangy slaw with green onions or other cookout favorites would be perfect alongside these onion rings. Don’t forget a drink! Pale ales, lager beer or even a dark beer would be a freakin’ delicious way to round out your dinner.

​Leftovers and Reheating

If you just can’t eat all of these delicious onion rings in one sitting, store them in an airtight container in the fridge for up to three days. Reheat in the oven or in an air fryer to keep them nice and crispy. 

For More Chorizo

Chorizo Sweet Potato Hash Recipe

Epic Chorizo Tacos

Cheesy Bacon Wrapped Chorizo Dogs

Smoked Armadillo Eggs With Chorizo

Chorizo Stuffed Porchetta

Chorizo Smashburgers

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Chorizo Stuffed Onion Rings

The best way to level up onion rings: stuffing them with meat! These chorizo stuffed onion rings are smoky, spicy and so freakin' delicious.

Course Appetizer, Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Calories 2051kcal

Author Derek Wolf

Ingredients

Onion Ring:

• 1.5 lbs Ground Chorizo
• 2-3 Whole Onions ideally yellow or white
• 2 lbs Sliced Bacon
• ¾ cup Cowboy Butter Rub
• 1.5 cups Favorite Spicy BBQ Sauce for glaze

Homemade Queso:

• 1 cup Monterey Jack cheese shredded
• ½ cup Cheddar Cheese shredded
• ½ cup Green Chiles drained
• ½ cup Favorite Light Beer
• 1 tbsp Unsalted Butter
• 1 tbsp All Purpose Flour
• 1/4 cup Heavy Cream
• 1 tsp Cayenne Powder
• Salt & Pepper to taste

Instructions

Chorizo:

• 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 chorizo stuffed onion rings.
• Take an outside ring and grab a handful of ground chorizo and place it in the center. Shape the ground chorizo to the outside of the onion then place the smaller inside ring into the ground chorizo to make a “donut” shape.
• Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the chorizo stuffed onion rings you like.
• Season all the onion rings with my Cowboy Butter 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.
• Serve with queso for dipping on the side and enjoy!

Queso:

• Add a skillet to the grill. Add your butter, flour and cayenne powder to the skillet to melt and mix for 1-2 minutes.
• Once thickened into a paste, slowly add your beer in batches to fully integrate it and let the mixture thicken.
• Once mixed, add your beer, heavy cream, green chiles and all the cheese. Add the cheese in batches if needed. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk if needed.

Video

Notes

Chipotle Mayo

The queso fundido is a great accompaniment to these onion rings. But if you’re looking for a dipping sauce to add to the spread, some chipotle mayo would be amazing. My favorite way to make it is to first make a batch of chipotle puree, which I use in these steak quesadillas recipe, and mix it with mayo.

Start with a can of chipotle peppers in adobo sauce. The peppers are packed with smoky flavor, and the adobo sauce brings a rich, tangy heat to the flavor party. To make the puree, pour out the can (peppers and sauce) into a blender or food processor. Blend until smooth, scraping down the sides as needed to ensure an even consistency. If you want a thinner puree, you can add a splash of water or olive oil while blending.

Once you’ve got it to the right consistency, mix a few tablespoons with 1/2 cup mayo (or adjust to whatever spice level you like) and serve. Store any leftover chipotle puree in an airtight container in the fridge for up to a week. You can also freeze it in small portions for later use.

Nutrition

Calories: 2051kcal | Carbohydrates: 93g | Protein: 69g | Fat: 157g | Saturated Fat: 59g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 46g | Trans Fat: 0.4g | Cholesterol: 320mg | Sodium: 4164mg | Potassium: 1406mg | Fiber: 22g | Sugar: 41g | Vitamin A: 2864IU | Vitamin C: 8mg | Calcium: 1091mg | Iron: 20mg

The post Chorizo Stuffed Onion Rings appeared first on Over The Fire Cooking.

If you’re looking for a freakin’ delicious meal for today’s lunch or tonight’s dinner, look no further than these quesadilla recipes. We’ve highlighted lots of the great party foods: tacos, nachos, burgers and even dips. But now it’s time for the quesadilla — that great unsung hero of any tailgate, game day celebration or quick, satisfying, easy dinner — to have its moment.

I’m so stoked, because my favorite quesadillas aren’t just the sad pre-shredded cheese and room temperature tortilla concoctions you might remember from childhood. We’ve got lots of different proteins, toppings and sauces to make everyone around the table happy (and full). 

Table of Contents

• Why You’ll Love These Quesadilla Recipes
• Essential Quesadilla Ingredients
• Easy Guacamole
• This sauce is FYR!
• Tips for Making the Best Quesadillas
• My Favorite Quesadilla Recipes
• Beef Quesadilla Recipes
• Chicken Quesadilla Recipes
• Other Freakin’ Delicious Quesadilla Recipes
• What to Serve with Quesadillas
• More Party Food
• Leftovers and Reheating
• FAQs
• Flavor X Fire & FOOD X Fire

Why You’ll Love These Quesadilla Recipes

There’s nothing like crispy quesadillas with gooey cheese, mouthwatering fillings and warm tortillas. The best part about quesadillas is that they’re portable! I take them to tailgates all the time because they’re so easy to prep, grill and carry. They also make great appetizers in a larger game day spread! If you’re looking for a simple bite that provides a huge amount of flavor, no matter where you are, look no further than the quesadilla. 

Essential Quesadilla Ingredients

• Tortillas: The building blocks of any good quesadilla recipe. You can use either corn tortillas or flour tortillas, but I tend to gravitate toward corn thanks to their earthy flavor. 
• Protein: I use beef and chicken in a lot of these quesadilla recipes, but pulled pork is amazing too. Make sure you check the cooking time for your filling! If we’re using a larger cut, like brisket, chuck roast, flavorful chicken thighs or pork shoulder, you’ll want to leave more time to grill before serving. Some of the braised larger cuts are even more delicious the day after you make them. Other fillings, like steak, ground beef and chicken breasts, will cook much faster.
• Toppings: Can you call them toppings if they’re on the inside? Either way, a good quesadilla becomes a great quesadilla with the other ingredients that make up the quesadilla filling. Melty cheese (cheddar cheese, pepper jack and Monterey Jack cheese are all great options), vegetables like bell peppers, black beans and red onions, and additional meats like bacon or chorizo are some of my favorite fillings. 
• OK, Actual Toppings: Outside of the filling, you’ll want dips on the side to get the best flavor out of these quesadilla recipes. Pico de gallo, guacamole, sour cream and a squeeze of lime juice will round out your quesadilla meal. If you’re looking for a lower-fat sour cream alternative, Greek yogurt is a great option.    

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Tips for Making the Best Quesadillas

• Use a cast iron skillet on the grill. I know, I know, the grill marks look cool. But using a large skillet over medium-high heat gives us that even golden brown all over the crispy tortilla. Plus, if ingredients happen to fall out of your tortilla, they’re not going anywhere. 
• Get that tortilla golden brown first! This step will make the tortilla more pliable and easy to fold when you put in the filling ingredients. Also, see above about how much we love a golden brown tortilla. 
• Only put the filling on half of the tortilla. It can be tempting to spread our delicious quesadilla filling all over the top of the tortilla. Covering only half of the tortillas ensures that the quesadilla cooks evenly and stays portable. No one wants to lose any of that delicious quesadilla filling while they’re eating! 

My Favorite Quesadilla Recipes

Who will triumph in our quest for the best quesadilla recipe? Kidding — there’s not a bad recipe in this bunch. Try ’em all and let me know which one is your perfect quesadilla in the comments!

Beef Quesadilla Recipes

Steak Fajita Quesadilla

The Steak Fajita Quesadilla with a Lime Chipotle Sour Cream Sauce is an easy recipe that combines all your favorite flavors into one epic flavor bomb!

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Cheesesteak Quesadilla

Cheesesteak Quesadilla for the fun, family dinner.

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Easy Steak Quesadilla

Nothing quite beats steak and cheese. This Easy Steak Quesadilla is the ideal mixture for the outdoor cook!

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Chipotle Ranch Steak Quesadilla

If you loved Marry Me Steak Tacos, you'll love the Chipotle Ranch Steak Quesadilla, maybe even more. It doesn't get much better than perfectly grilled filet mignon, melty cheese, and a homemade ranch dressing that's cool and spicy!

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Chicken Quesadilla Recipes

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.

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Buffalo Chicken Quesadilla

Buffalo Chicken Quesadilla for a delicious, dip-able, cheesy, buffalo chicken experience.

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Chicken Bacon Ranch Quesadilla

Chicken Bacon Ranch Quesadilla for a delicious, hand held meal!

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Other Freakin’ Delicious Quesadilla Recipes

Loaded Pulled Pork Quesadillas

Loaded Pulled Pork Quesadillas with homemade jalapeno lime sour cream are a delicious way to level up your quesadilla game!

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What to Serve with Quesadillas

Chips and salsa, Mexican rice or cilantro-lime rice with refried beans, or a simple slaw with lots of green onions and lime juice are all great options to serve with these quesadilla recipes. During the summer, I love to throw some corn on the grill too. For drinks, margaritas or a michelada would be so freakin’ delicious! 

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Leftovers and Reheating

If you have leftover quesadillas, you’ll want to wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to three days. To reheat, toss your quesadillas on a hot pan or in an electric griddle for a couple of minutes on each side until they get crispy again. If you don’t have an electric griddle, you can place the sliced quesadillas on a sheet pan and warm them in a 350-degree oven for about 10 minutes. Avoid the microwave if you can — it’ll make those crispy tortillas soggy. 

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