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

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

Table of Contents

• What Makes the FYR Grill Different
• How to Use the FYR Grill
• Most Anticipated Grill of 2025
• ​Best Recipes for the FYR Grill
• Beef, Lamb and Pork
• Chicken
• Seafood
• FAQs
• This sauce is FYR!

What Makes the FYR Grill Different

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

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

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

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

How to Use the FYR Grill

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

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

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

​Best Recipes for the FYR Grill

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

Beef, Lamb and Pork

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.

View Recipe

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.

View Recipe

Hanging Tomahawk Steaks

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.

View Recipe

Grilled Raclette

Our grilled raclette recipe is inspired by our trips to Switzerland, where this freakin' delicious cheese dish makes for a fun, festive meal.

View Recipe

Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.

View Recipe

Grilled Vacio

Grilled Vacio with grilled egg-stuffed peppers is the perfect recipe to pull out when you want to impress a hungry crowd at a dinner party.

View Recipe

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.

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Grilled Lamb Chops

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

View Recipe

Meat Skewers Recipe

The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.

View Recipe

Chicken

Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!

View Recipe

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.

View Recipe

Rotisserie Chicken

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.

View Recipe

Chicken Bacon Ranch Tacos

Chicken Bacon Ranch Tacos are a fun way to elevate Taco Tuesday, using my FYR Grill with some Cowboy Charcoal that delivers a clean smokiness that is never overpowering.

View Recipe

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.

View Recipe

Honey Bacon BBQ Chicken Lollipops

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

View Recipe

Seafood

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.

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Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!

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Grilled Lobster Tails with Beer Butter

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

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Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.

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Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.

View Recipe

Grilled Salmon Fillets with Cowboy Butter

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

View Recipe

​

FAQs

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

The post FYR Grill Recipes appeared first on Over The Fire Cooking.

Diablo Steak one of my go to Halloween recipes, and trust me, it’s spooky in all the right ways. The madness starts with a decadent filet mignon wrapped in bacon, grilled over an open flame. Then it just levels up from there, topped with spicy shrimp, and drenched in a bubbling Diablo sauce made with a rich, melted butter sauce featuring chipotle in adobo, garlic, cilantro, and jalapenos.

It’s fiery and bold—with heat that’s a little diabolical, but in a good way. Make it with any cut of beef—or ditch the shrimp and keep it focused on the steak. Either way, it’s so freakin’ delicious and built for spooky season or any cool night you want to make an epic steak on your backyard grill.

If you love Diablo Sauce, think smoky flavors, chipotle heat, and natural flavors that rival Taco Bell Diablo Sauce or even a homemade hot sauce recipe.

Table of Contents

• Why You’ll Love Diablo Steak
• Ingredients Round-Up
• This sauce is FYR!
• Pro Tip: How to Make Clarified Butter
• How to Make Diablo Steak
• Steak & Shrimp Prep
• Grilling Time
• Best Diablo Sauce
• What to Serve with Diablo Steak
• Leftovers & Reheating Instructions
• More Steak!
• FAQs for Diablo Steak
• Diablo Steak Recipe

Why You’ll Love Diablo Steak

Let’s be real, our primal selves crave tasty meat and fiery heat, and this recipe delivers. It doesn’t get much better than a perfectly cooked steak kissed by an open flame, finished with a smoky, buttery Diablo sauce. It hits that perfect balance between flavor and heat. Don’t be surprised if you find yourself sweating and then smiling at the same time.

It’s also the kind of steak that turns dinner into a showstopper. Sparks flying, sauce bubbling, flames licking the cast iron—it’s simple yet bold and a little twisted. Perfect for Halloween… or any night you feel like firing up the grill.

If spice is your jam, check out my Smoked Bat Wings, Spicy Mexican Street Shrimp, Spicy BBQ Ribs Recipe, and my Chili Oil Steak Pinwheels.

Ingredients Round-Up

Like all my fire recipes, this one starts with the best ingredients you can source. It’s not listed in the recipe, but for added depth, I added a drizzle of my FYR BLK hot sauce, which has a jalapeño kick balanced out with blackstrap molasses and tamarind paste.

• Cut of Steak — Filet mignon, sliced bacon, kosher salt, black pepper, garlic powder, and then a drizzle of canola oil.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

• Shrimp — Peeled & deveined shrimp, Cowboy Candy seasoning, and then some clarified butter for that perfect sear.
• Diablo Sauce — Unsalted butter, tomato paste, chipotle in adobo puree, minced garlic, chopped cilantro, minced jalapeños, cayenne powder, kosher salt, and black pepper. Consider adding a splash of white wine or lemon juice to balance the richness, or finish it with a squeeze of lime juice and a few fresh herbs.

How to Make Diablo Steak

Alright, let’s break this easy recipe down step by step.

Steak & Shrimp Prep

Start with your filet mignon. Wrap each one with a strip of bacon and secure it using a toothpick or grilling pin. Drizzle them with a little oil, then season with salt, black pepper, and garlic powder.

Place the steaks in the fridge for about 40 minutes. This helps them dry brine and builds flavor. Pull them out 15 minutes before grilling so they can come to room temperature.

While that’s happening, season your shrimp with Cowboy Candy Rub and set aside.

Grilling Time

Now head out to the grill. Preheat it to medium-high heat, around 375F. Place your steaks directly over the flame and cook them for about 3 to 3.5 minutes per side, depending on the thickness of your steak.

Sear off the bacon too, because we want it golden brown and crispy all the way around. Pull the steaks when they hit 120F internal if you’re going for that steak medium after resting. Let ‘em rest on a cutting board for 10 minutes.

While the steaks rest, drop a skillet on the grill over medium heat (about 325F). Add clarified butter. Toss in the shrimp and cook for 2-3 minutes. You’re looking for a nice pink “C” shape and that juicy, grilled flavor. Pull them once they’re cooked through and let them rest too.

Best Diablo Sauce

Now the real fun begins: making the Diablo sauce. In a large saucepan, add butter, tomato paste, olive oil, adobo sauce, minced garlic, minced jalapeños, cayenne, salt, pepper, and chopped cilantro. For more sweetness, add a little brown sugar. For a little more acidity, add lemon juice or white wine. Let it simmer at a medium temperature until it’s bubbling and thick. The smell alone will have people lining up. You can also add a crushed garlic clove, small onion, or even some fresh herbs for extra depth if you’re feeling it.

Finally, slice your steak, top it with the shrimp, and then pour the hot Diablo sauce all over. Then, get ready to dig in. Cheers and Happy Halloween, y’all!

Note: This sauce even doubles as a sweet Diablo glaze for ground beef, a winning pasta dish, or a quick drizzle over tacos if you love hot taco sauce vibes.

What to Serve with Diablo Steak

Keep your sides simple but bold. I’m thinking grilled corn, charred sweet potatoes, or black beans. For a Halloween twist, roast some squash until it’s caramelized and tender. The natural sweetness balances the heat from the Diablo sauce and then brings those fall flavors full circle.

And to wash it all down? Grab a cold Sam Adams Octoberfest or your favorite amber ale. The malt and caramel notes pair perfectly with the spice and smoke. And, if you’re feeding a crowd, pile everything on a big platter and let folks build their own. It’s fiery, festive, and gone before you know it.

Leftovers & Reheating Instructions

If you’ve got leftovers (unlikely!), store the meat and shrimp separately in airtight containers for up to 3 days. Reheat gently in a skillet to keep that steak juicy and shrimp tender. Avoid the microwave at all costs, because no one wants tough meat on their plate!

Pro tip: The leftover Diablo sauce makes a killer dipping sauce for fries, wings, or chicken nuggets.

More Steak!

Grilled Filets with Chile Vinegar Sauce

Bacon Wrapped Filet Mignon

Bacon Wrapped Filet

Charcoal Broiled Filet Mignon

Bacon Wrapped Filets with Bacon Fat Fries

Filet Mignon Burger

FAQs for Diablo Steak

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Diablo Steak

Diablo Steak is a fiery twist that's perfect for Halloween night—or any night you're craving some bacon-wrapped filet mignon topped with spicy shrimp and drenched in a bubbling Diablo sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 741kcal

Author Derek Wolf

Ingredients

Filets:

• 3-4 Filet Mignon
• 3-4 Sliced Bacon
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 1 tbsp Garlic Powder
• Canola Oil as needed

Shrimp:

• 1 lb Shrimp peeled & deveined
• 2 tbsp Cowboy Candy Seasoning
• 2 tbsp Clarified Butter

Diablo Sauce:

• 1 cup Unsalted Butter
• ½ cup Chipotle in Adobo puree
• 2 tbsp Minced Garlic
• 1 tbsp Chopped Cilantro
• 1 tbsp Minced Jalapenos
• 1 tsp Cayenne Powder
• 1 tsp Black Pepper
• 1 tsp Kosher Salt

Instructions

• Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.
• Slather your steaks with oil and season with the salt, pepper and garlic powder. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
• Preheat your grill to medium high heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
• Add the skillet to the grill at a slightly lower temperature (around 325F) along with clarified butter. Add my cowboy candy seasoning to the shrimp and mix together. Add the shrimp to the skillet and cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let shrimp rest.
• Add another skillet to the grill along with all the ingredients for the diablo sauce. Bring to a simmer with the butter bubbling. Pull off when simmering
• Slice into your steaks and serve with your shrimp. Pour the diablo sauce over the top and enjoy!!

Notes

Pro Tip: How to Make Clarified Butter

Clarified butter is liquid gold for cooking over fire—it’s pure butterfat that won’t burn like regular butter. To make it, drop a stick of butter into a small skillet or saucepan over low heat and let it melt slowly. You’ll notice the milk solids sinking to the bottom and a thin foam rising to the top.

Once the butter turns clear and golden, skim off the foam and carefully pour the liquid into a jar, leaving the white solids behind. That’s your clarified butter. It’s rich, nutty, and built for high-heat cooking—perfect for searing shrimp, steak, or anything that deserves a little buttery fire flavor.

Nutrition

Calories: 741kcal | Carbohydrates: 15g | Protein: 28g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 342mg | Sodium: 2650mg | Potassium: 546mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1822IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 5mg

The post Diablo Steak appeared first on Over The Fire Cooking.

If you’re hunting for a smoked salmon recipe that’s easy and epic, this Smoked Candied Salmon is it. We’re talkin’ sweet, smoky, rich, and downright irresistible. It’s flavor-packed thanks to that slow-burn magic only a low and slow fire can bring.

Inspired by traditional Native American salmon candy, I wanted to honor the roots… then crank it up with a little Over the Fire Cooking flair. Picture this: a whole side of salmon, buried in brown sugar and honey, dried until it firms up just enough, then smoked until it transforms into sticky, caramelized gold.

If the idea of this recipe sounds good, but you’re more of a beef person, check out my Honey Cured Steak! It’s very similar, but with steak.

What takes this smoked salmon from epic to downright legendary? A buttery BBQ-honey glaze that melts into every smoky bite—dripping with flavor, then caramelizing into pure bliss over the fire. Similar to my Bacon Wrapped Salmon Bites and Hot Honey Salmon Bites, this is the perfect snack for a tailgate, campfire crew, or just flexin’ at home. Not fancy. Just epic.

Keep in mind, this smoked salmon recipe isn’t fast food, but it’s worth every second of your time. Learning how to make real-deal smoked salmon that hits with every single bite is something you’ll never regret.

Table of Contents

• Why You’ll Love Smoked Candied Salmon
• Ingredients Round-Up
• TROPICAL HEAT MEETS BBQ SWEET
• How to Make Smoked Candied Salmon
• The Prep
• The Smoker
• How to Choose the Best Salmon
• What to Serve with Smoked Candied Salmon
• Leftovers & Reheating Instructions
• Looking for more sticky-sweet goodness?
• FAQs for candied smoked salmon
• Most Anticipated Grill of 2025
• Smoked Candied Salmon Recipe

Why You’ll Love Smoked Candied Salmon

If you’ve never had smoked candied salmon before, just know this: it’s not your typical salmon. It’s tender and meaty, but sweet like jerky meets BBQ dessert – think Cowboy Candy meets the sea. Thanks to that brown sugar, kosher salt, and honey cure, every one of these pieces of salmon gets packed with flavor before it even hits the smoke.

Then comes the slow dry and the low smoke, which helps the fish tighten up and caramelize without leaking that white stuff (you know what I’m talkin’ about). You end up with bite-sized salmon magic that’s smoky, sweet, and just a little bit addicting.

And let’s talk about that freakin’ delicious glaze. Melted butter, BBQ sauce, and a splash more honey melt into the salmon during the final hour and build a shiny crust you’ll be licking off your fingers. Finally, top it all with chopped chives and sesame seeds for crunch and a pop of fresh, herby flavor.

Craving more salmon recipes? Check out my Smoked Salmon Burnt Ends, Maple Bacon Bourbon Salmon Bites, and Smoked Salmon Pinwheels. Or find all my Best Salmon Recipes in this epic post.

Ingredients Round-Up

With these straightforward ingredients, you’re about to create the best smoked candied salmon.

• Salmon & Cure: A whole side of salmon, brown sugar, Kosher salt, and then some local honey help cure the salmon.
• BBQ Glaze: Butter, favorite BBQ sauce (Have you tried the FYR TIKI TIKI BBQ Sauce yet? Made with pineapple juice, brown sugar, and Tamari, you know it’s going to be good), and local honey (you could also sub maple syrup here if that sounds better to you).
• Garnish: Sesame seeds and chives add just the right amount of color and texture to the honey-sweet salmon.

Get stoked for life

TROPICAL HEAT MEETS BBQ SWEET

NO HIGH FRUCTOSE CORN SYRUP. ALL FLAVOR.

• SWEET HEAT
• PINEAPPLE & GINGER
• SMALL BATCH

TASTE THE TIKI

How to Make Smoked Candied Salmon

The Prep

First, grab a whole side of salmon, skin on. Slice across the flesh to create those bite-sized “filets,” but don’t cut through the skin. This helps everything stay together during curing and smoking.

Next, it’s time to cure. Mix up your brown sugar, kosher salt, and honey into a sticky sugar mixture. Coat your salmon all over, then place it in a food-safe dish and toss it in the fridge. You want this to cure for at least 8 hours. Bonus points if you go 12-24 hours.

After curing, rinse the salmon gently under cold water to wash off the excess. Lay it skin-side down in a baking dish (or baking sheet) and pop it in the fridge uncovered for 1-2 hours to form that tacky outer layer—called a pellicle. This step is crucial. It helps the smoke stick.

The Smoker

Now, let’s fire up your smoker to 185-200F to make the smoked candied salmon. Wood chips or chunks? Go for something light and sweet, like applewood or cherry, because it adds more depth to the flavor.

Bring the salmon out of the fridge and then let it rest at room temp for 15 minutes. Then, it’s time to smoke. Place your salmon in and let it roll low and slow for about 3-4 hours. Keep that temp steady, because otherwise the salmon will leak out that weird white protein. We want it caramelized, not overcooked.

About an hour before it’s done, mix up your BBQ glaze. Brush it all over the salmon and then let it finish smoking. Once you see that shiny, sticky goodness, pull it from the heat. Let it rest 5 minutes, hit it with sesame seeds and chives, and it’s game time. Cheers!

How to Choose the Best Salmon

Go for wild-caught if you can. King or sockeye are my top picks for flavor and fat content. Make sure the fillet is firm, bright in color, and has a clean ocean smell. No mushy fish here.

What to Serve with Smoked Candied Salmon

Smoked candied salmon is versatile. Pair it with some crusty French bread, a fresh herb salad, or even throw it on a charcuterie board. It’s also amazing chopped into a bowl of rice with pickled onions and spicy mayo. Get as creative as you like, because with this salmon, you can’t go wrong.

Leftovers & Reheating Instructions

Store any leftover smoked candied salmon in an airtight container in the fridge for up to 3 days. To reheat, wrap in foil and warm at low heat (like 250F) for 10-15 minutes. Or, eat it cold straight from the fridge, because trust me, it’s that good.

Looking for more sticky-sweet goodness?

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Party Ribs

Candied Bacon

Cowboy Candy Burger

Cowboy Candy Stuffed Onion Rings

Cowboy Candy

FAQs for candied smoked salmon

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

Print

Smoked Candied Salmon

Smoked Candied Salmon is my nod to traditional Native American salmon candy and an old favorite recipe of mine. It takes time, but man, it’s worth every smoky second. That BBQ-honey glazed salmon? It’s a bite you won’t want to miss.

Course Appetizer, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Cure 4 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 500kcal

Author Derek Wolf

Ingredients

Salmon & Cure:

• 1 Whole Side of Salmon
• 1.5 cups Brown Sugar
• 1/2 cup Kosher Salt
• 2 tbsp Honey

Honey BBQ Glaze:

• 2.5 tbsp Melted Butter
• 2 tbsp Favorite BBQ Sauce
• 1 tbsp Honey

Garnish:

• Sesame Seeds
• Chopped Chives

Instructions

• Leaving your salmon on the skin, slice across to make “cubes” without cutting through the skin. Next, add it to a flat bottomed food safe plate.
• In a separate bowl, mix together your brown sugar and kosher salt. Add a thin layer of that mixture to the bottom of a food safe dish, large enough for the salmon to lay flat on top of it.
• Place the salmon in the dish, skin side down, on top of the salt/sugar layer.
• Now, cover the salmon in the remaining brown sugar/kosher salt mixture.
• Next, drizzle honey on top of the sugar/salt coated salmon.
• Place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours.

  Optional: Flip the salmon every 4 hours so that it gets evenly cured.
• When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure.
• Place the salmon on a baking sheet skin side down, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
• Preheat your smoke for 185F-200F. Add some wood chips or wood chunks for added smoke flavor.
• Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Then place the salmon into the smoker and cook for about 3-4 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185-200F as the white protein inside the salmon will leak out if hotter.
• About 1 hour before the salmon is done, mix together the honey bbq glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
• As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!

Notes

ProTip for Choosing the Best Salmon

Go for wild-caught if you can. King or sockeye are my top picks for flavor and fat content. Make sure the fillet is firm, bright in color, and has a clean ocean smell. No mushy fish here.

Nutrition

Calories: 500kcal | Carbohydrates: 97g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 7262mg | Potassium: 350mg | Fiber: 0.1g | Sugar: 96g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg

The post Smoked Candied Salmon appeared first on Over The Fire Cooking.

If you’ve ever dreamed about bringing that Brooklyn steakhouse experience home, this Peter Luger Surf and Turf will get you there fast. Inspired by my Peter Luger Style Steak recipe from a couple of years ago, this copycat recipe is all about two things: epic crust on the steak and lobster tails hot off the fire. It’s a nod to one of the most legendary spots in New York, established in 1887 at the foot of the Williamsburg Bridge. 

Skip booking a table at the Peter Luger Steak House dining rooms in New York City, Las Vegas, or Tokyo—the new location is right in your backyard. No need for laying down the credit cards with a group of friends to make the high-end steakhouse experience real. All you need is fire, butter, simple seasonings, and a couple of great steaks. 

If you want to go all out for a special occasion, online ordering at Peter Luger’s Butcher Shop couldn’t be easier. When it comes to the best you can find in the beef industry, the quality of their meat is unmatched.

Table of Contents

• Why You’ll Love This Peter Luger Surf and Turf
• Ingredients Round-up for Peter Luger Surf and Turf
• Flavor X Fire & FOOD X Fire
• How to Make Peter Luger Surf and Turf
• The Prep
• The Cook
• Pro tip for juicy steak
• What to Serve with Peter Luger Surf and Turf
• Leftovers & Reheating Instructions
• More Surf and Turf
• FAQs
• Peter Luger Surf and Turf Recipe

Why You’ll Love This Peter Luger Surf and Turf

If this is your first time making a Peter Luger-inspired steak, let’s talk about how much you’ll love the crust. A blazing hot cast-iron skillet is how we nail that sear. When the beef hits that pan, the sizzle is unreal. Dry brining the steak first makes sure the surface is bone dry, which means maximum browning and flavor.

If that juicy steak wasn’t mouthwatering enough, then comes the buttery lobster. These tails are prepped to sit right on top of the shell so they cook evenly and stay tender. We’ll baste them with butter and then hit them hot and fast. They are a perfect match with the steak.

If you’re into famous steakhouse recipes, check these out next: Peter Luger Style Steak, Peter Luger Sliced Steak Sandwich, and Ruth’s Chris Steak Recipe.

Ingredients Round-up for Peter Luger Surf and Turf

• Turf — A thick-cut steak (ribeye, strip, or porterhouse), Salt Pepper Garlic seasoning, clarified butter, and chopped parsley. 
• Surf – You’ll need two big lobster tails, canola oil, and then some more Salt Pepper Garlic seasoning.

Whether you’re making this recipe for big groups or for yourself, it’s a recipe that you can easily pull off with straightforward ingredients.

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If surf and turf is your idea of food heaven, don’t miss my Surf and Turf Sandwich, Grilled Surf and Turf, Surf and Turf Burgers, and Surf and Turf Burgers recipes.

How to Make Peter Luger Surf and Turf

The Prep

Start with the steak. Season generously with the salt, pepper and garlic seasoning and let it dry brine in the fridge. Overnight is best, but even 40 minutes will help.

For the lobster tails, cut the shell down the middle with kitchen shears and carefully lift the meat out on top. Slice shallow slits lengthwise, then brush with oil and season with the salt, pepper and garlic seasoning. Set them aside for later.

The Cook

Pull your steak from the fridge and let it come to room temperature. Then place it on a preheated (ripping hot) cast iron skillet. Slide it into your pizza oven or grill for 2 minutes a side, flipping halfway. You want to start building that outer crust.

Next, take the steak out of the cast iron and slice it into finger-size strips. Then, I returned mine to a cast iron plate/dish. You want the slices to be packed tight on that cast iron or other large skillet. This is because any of the steak that is showing will get cooked, which we don’t want to happen on the inside of those slices.

Drizzle the clarified butter over the top. Heat another skillet until smoking hot and then sear again to lock in that golden crust. Cook to your preferred doneness. Only about 45 seconds for rare, up to 3 minutes for well done.

While the Peter Luger steak rests, fire up the lobster. Place the tails meat-side up in the oven or on the grill. They’ll be ready in 2–3 minutes when the shells turn bright red and the meat is opaque. Brush with butter and then keep them warm.

To serve, line the steak strips in a hot skillet, drizzle with more butter, and then add the lobster tails. Garnish with parsley and dig in, because it’s finally time to enjoy the rich, buttery, freakin’ delicious dinner. Cheers!

What to Serve with Peter Luger Surf and Turf

Keep it classic with sides you’d find in any high-end steakhouse. Creamed spinach, crispy fries, or a baked potato with sour cream and chives are all solid. Carve up some red onions or top with fried shallots for crunch. Even a caramelized onion skillet adds depth. Another idea is a spinach salad with balsamic dressing. Add toasted pecans, blue cheese crumbles, and cranberries for more flavor.

Leftovers & Reheating Instructions

If you’ve got extra, store the sliced steak and lobster in an airtight container in the fridge for 2–3 days.

Reheat gently in a skillet over low heat with butter. For longer storage, wrap tightly and freeze, but let’s be honest — leftovers of this steak and lobster dish won’t last long.

More Surf and Turf

Grilled Surf and Turf

Surf and Turf Pinwheels

Surf and Turf Jalapeño Poppers

Surf and Turf Hibachi

Surf and Turf Baked Potato

Surf and Turf Ramen

FAQs

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Peter Luger Surf and Turf

The Peter Luger Surf and Turf is the ultimate steakhouse dinner, made right on your backyard grill. The dry brine ensures a super nice crust. The lobster tails are a freakin' delicious addition!

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Brine 8 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 4 people

Calories 123kcal

Author Derek Wolf

Ingredients

Steak:

• Steak of Your Choosing at least 1.5” thick
• 2 tbsp Salt, Pepper and Garlic Seasoning as needed
• Chopped Parsley for garnish
• 3 tbsp Clarified Butter melted

Seafood:

• 2 Large Lobster Tail
• 1 tbsp Salt, Pepper and Garlic Seasoning
• Canola Oil as needed

Instructions

• Begin by generously seasoning your steak with the Salt, Pepper and Garlic Seasoning and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for at least to 40 minutes.
• Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
• Lather your lobster tails with oil and then season with the Salt, Pepper and Garlic Seasoning.
• Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a preheated cast iron skillet (we want the skillet to be smoking hot).
• Sear off in the skillet and place back into the oven to cook for 2 minutes per side until you have a dark brown crust. When done, pull the steaks out of the skillet and let cool for 2-3 minutes.
• Next, slice the steaks up into finger size cuts. Place them back on a room temperature cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
• Add the steaks back into the pizza oven to sear off quickly. We're looking for an incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:

Rare = 45 seconds to 1.5 minutes

Medium Rare = 1.5-2 minutes

Medium = 2-2.5 minutes

Medium Well = 2.5-3 minutes

Well Done = 3+ minutes

• Finally, add your lobster tail to the oven to cook in 2-3 minutes. Once the shell is red and the meat is no longer translucent, pull out and add some of the melted butter sauce. Keep warm.
• Garnish everything with chopped parsley, more melted butter and enjoy!

Notes

Pro tip for juicy steak

The butter drizzle is everything. After you slice the steak and pack it tight in a hot skillet, pouring over clarified butter keeps the meat juicy and adds shine. It’s the next-level move that makes this feel like a true steakhouse experience right in your own backyard.

Nutrition

Calories: 123kcal | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 5366mg | Potassium: 64mg | Vitamin A: 1IU | Calcium: 30mg | Iron: 0.1mg

The post Peter Luger Surf and Turf appeared first on Over The Fire Cooking.

If you’re looking for an easy dinner that will seriously impress your guests, this seafood scampi is all you need. Scallops and shrimp elevate any dish, and they take this simple pasta dish to insanely delicious levels. It’s perfect for special occasions, a dinner party or a weeknight meal.

I always love cooking pasta dishes over open fire because it’s not a method that immediately comes to mind for most people. But you just can’t beat extra flavor and sear you get from outdoor cooking — there’s nothing else like it. I made this seafood scampi with my Breeo fire pit, so I got all of the flavor and fun without a lot of smoke blowing around. Breeo’s fire pits create a smokeless fire (yes, you read that right) by creating more airflow throughout and burning a hotter fire. Who would have thought you could innovate fire? They pulled it off. 

Post sponsored by Breeo

Table of Contents

• Why You’ll Love Seafood Scampi
• Seafood Scampi Ingredients
• Your Guide to Scallops
• How to Make Seafood Scampi
• Shrimp and Scallops
• Scampi Sauce
• Serving Your Seafood Scampi
• What to Serve with Seafood Scampi
• For More Seafood
• Leftovers and Reheating
• FAQs
• Flavor X Fire & FOOD X Fire
• Seafood Scampi Recipe

Why You’ll Love Seafood Scampi

A classic shrimp scampi is amazing, but you know what makes it even better? Scallops! People often get intimidated by scallops, but they’re super easy to cook once you get the hang of it. The key for that epic sear is drying out the scallops as much as possible. Be sure to pat them dry with a paper towel, then place them in the fridge uncovered to dry out even more. This method will give you a great crust on the outside while cooking your scallops evenly.

We round out this freakin’ delicious pasta with those juicy shrimp (I love a good shrimp on the grill recipe) and a traditional scampi sauce. This garlicky sauce doesn’t have a lot of ingredients, but with the succulent shrimp and the juicy scallops, you don’t need much at all for a great pan sauce and the best seafood pasta. 

Looking for more seafood pastas? Check out Shrimp Alfredo, Steak and Shrimp Alfredo and Surf and Turf Ramen.

Seafood Scampi Ingredients

• Scallops: We’ll season our scallops with some of Spiceology’s SPG Seasoning (which is just their salt, black pepper and garlic blend). Don’t forget to remove the side muscle before cooking!
• Shrimp: Grab some tail-off, deveined shrimp and more SPG. Note: I used tail on shrimp because that’s what I had on hand, but you can speed up your cooking time by buying the already deveined shrimp!
• Scampi: Here’s that classic recipe! We’ll dress our pasta with melted unsalted butter, dry white wine, fresh parsley, red chili flakes, fresh garlic and fresh lemon juice.

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How to Make Seafood Scampi

Shrimp and Scallops

First, pat 10-12 scallops dry with paper towels. Then, place them in the fridge, uncovered, for at least 30 minutes but ideally 1-2 hours to dry out. When they’re nice and dry, remove from the fridge and season with 2 tablespoons of SPG Seasoning.

Now for the shrimp! Slather your 10-12 shrimp in oil and season with your 2 tablespoons of the SPG Seasoning. Place the seasoned shrimp in the fridge.

Next, preheat a large skillet on the Breeo Y series for high heat (ideally 400 degrees Fahrenheit or more), adding a little butter to melt in the skillet. Add your scallops to the skillet to sear for 1-1.5 minutes per side. Pull off once done. Then, add in the shrimp to cook for 1-1.5 minutes per side. Pull these off once they’re done too.

Scampi Sauce

In your shrimp and scallop skillet, add 1 tablespoon minced garlic (from about 2-3 garlic cloves) to brown, then deglaze with 1/4 cup white wine and juice from one lemon.

Next, add 1/2 cup melted butter and 1 tablespoon red pepper flakes to the skillet and stir. Then, top the sauce with 2 cups cooked pasta and 1/4 cup pasta water. Stir together until everything is mixed.

Serving Your Seafood Scampi

Top the pasta with shrimp and scallops. Garnish the whole thing in the skillet with red pepper flakes, 1.5 tablespoons chopped parsley and crusty bread. Serve with and enjoy!

What to Serve with Seafood Scampi

You could really emphasize the garlic flavors in the sauce by serving this with…garlic bread! The best way to mop up that freakin’ delicious sauce. If you want more acid, serve with lemon wedges for diners to squeeze on their scallop and shrimp scampi pasta. A caprese salad or a grilled green vegetable, like zucchini or asparagus, are great choices for sides. 

For More Seafood

Beer Glazed Scallops

Grilled Scallops in the Shell

Cilantro Lime Butter Scallops

Shrimp Al Pastor

Chili Lime Shrimp

Tandoori Shrimp

Leftovers and Reheating

If you’re got leftover shrimp and scallops, store them in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet with a little of the scampi sauce until just warm. You don’t want to overcook them and have them become tough and rubbery. 

FAQs

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Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Seafood Scampi

If you're looking for an easy dinner that will seriously impress your guests, this seafood scampi with shrimp and scallops is all you need.

Course Dinner, Lunch, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 373kcal

Author Derek Wolf

Ingredients

Scallops:

• 10-12 Scallops side muscle removed
• 2 tbsp Spiceology's Salt, Pepper, Garlic Seasoning
• Butter as needed

Shrimp:

• 10-12 Shrimp tail off
• 2 tbsp Spiceology's Salt, Pepper, Garlic Seasoning
• Butter as needed

Scampi:

• 2 cups Cooked Pasta
• ½ cup Melted Butter unsalted
• ¼ cup White Wine
• ¼ cup Pasta Water
• 1.5 tbsp Chopped Parsley
• 1 tbsp Red Chili Flakes
• 1 tbsp Minced Garlic
• 1 Lemon juiced

Instructions

Shrimp & Scallops:

• Pat your scallops dry with a paper towel and then place in the fridge, uncovered, for at least 30 minutes but ideally 1-2 hours to dry out.
• Pull the scallops out, season with salt, pepper and garlic powder.
• Slather the shrimp in oil and season with salt, pepper and garlic powder. Set in the fridge.
• Preheat a skillet on the Breeo Y series for high heat (ideally 400F+) adding a little butter to melt in the skillet.
• Add your scallops to the skillet to sear for 1-1.5 minutes per side. Pull off once done.
• Add in the shrimp to cook for 1-1.5 minutes per side. Then pull off once done.

Scampi:

• In your shrimp and scallop skillet, add some minced garlic to brown then deglaze with the white wine and lemon juice.
• Add the butter along with red chili flakes and stir. Then top the sauce with the cooked pasta and pasta water. Stir together until everything is mixed.
• Top the pasta with shrimp and scallops. Garnish the skillet with red chili flakes, chopped parsley and crusted bread. Serve and enjoy!

Notes

Your Guide to Scallops

Made it to the seafood counter and don’t know where to go from here? Here are a few tips to keep in mind when you’re buying and preparing scallops.

• Buy “dry scallops” if you can. This has nothing to do with the drying we do at home! The term “dry scallops” means they’re not treated with chemical additives. They’re tastier and easier to sear than wet scallops, which are soaked in artificial preservatives. This method causes the scallops to retain water, so they look extra shiny and plump. But the extra water makes wet scallops really difficult to sear, and the preservatives can leave behind a rubbery texture and kind of gross flavor.
• Remove the side muscle before cooking. The side muscle, sometimes called the foot, is a small, rectangular piece on the side of the scallop. This part is chewier than the rest of the meat, and it’s easy to detach it by pinching it with your fingers or using a sharp knife. 
• Pat them dry before you cook! Can’t emphasize this enough. A dry scallop before it hits the pan is a juicy, freakin’ delicious scallop when it leaves the pan. 

Nutrition

Calories: 373kcal | Carbohydrates: 24g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 7372mg | Potassium: 280mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg

The post Seafood Scampi appeared first on Over The Fire Cooking.

Want crunch from crispy tortillas, satisfaction from juicy shrimp and and incredible flavor from sauce and garnishes? Then I’ve got just the easy meal for you: chili oil shrimp tostadas. I’m convinced after making enough shrimp taco recipes that shrimp and tortillas are a match made in heaven. This shrimp tostada recipe takes the texture of shrimp tacos to the next level, all while turning traditional taco flavors on their heads. 

While I made these simple shrimp tostadas on the grill, I was rocking out to my favorite jams from my Turtlebox speaker. The company’s speakers, in a range of different sizes, are just made for the outdoors. With a rugged design and insane battery life, you can literally take these bad boys anywhere. I can’t wait to take it camping or boating.

Post sponsored by Turtlebox

Table of Contents

• Why You’ll Love Shrimp Tostadas
• Shrimp Tostada Ingredients
• Jalapeño Chili Oil 
• This sauce is FYR!
• How to Make Chili Oil Shrimp Tostadas
• What to Serve with Shrimp Tostadas
• For More Crispy Tortillas
• Leftovers and Reheating
• FAQs
• Flavor X Fire & FOOD X Fire
• Shrimp Tostadas Recipe

Why You’ll Love Shrimp Tostadas

Tostadas are quick to throw together for a party, and everybody loves them. You can say the same things about shrimp. So, it’s no surprise these chili oil shrimp tostadas are a real crowd pleaser. I used my new Cowboy Candy Rub to season the tender shrimp, since the paprika, onion, garlic and mustard create a sweet heat that goes perfectly with seafood. It’s a great addition to this shrimp tostadas recipe, but feel free to use whatever like best. 

By combining chili oil and yum yum sauce with the traditional tostada topping of guacamole, we’ve got kind of a fusion between Mexican and Asian styles of food. I promise you, the zesty flavors still very much work! Try these spicy shrimp tostadas for an easy weeknight dinner on Taco Tuesday, as an appetizer at your next party or a freakin’ delicious weekend lunch.

Looking for another shrimp recipe? I’ve got you covered with Stuffed Shrimp, Shrimp Alfredo, Garlic Chorizo Shrimp and more.

Shrimp Tostada Ingredients

• Shrimp: Our shrimp get maximum flavor from my Cowboy Candy Rub, chili oil and honey.
• Guacamole: With this recipe, you’re getting my favorite way to make guacamole. All you need are ripe avocados, diced red onion, fresh cilantro, lime juice and kosher salt to taste.
• Tostadas: To assemble the tostadas, grab your chili oil, yum yum sauce, chopped scallions and corn tortillas. 

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

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How to Make Chili Oil Shrimp Tostadas

First, preheat a large skillet over a medium-high heat fire (about 350 degrees F). 

Next, let’s season the shrimp. Mix your 1 pound of peeled, deveined, tail-off raw shrimp with 2 tablespoons Cowboy Candy Rub, 1 tablespoon chili oil, 1 tablespoon honey and 1 tablespoon canola oil.

Once they’re seasoned and your skillet is hot, add your shrimp mixture to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent.

In a large bowl, mix together your ingredients for the guacamole: 5-6 ripe mashed avocados, 1 cup of diced red onion, 1/2 cup chopped cilantro, juice from 3-4 medium limes and kosher salt to taste. Set that creamy avocado mixture to the side. 

To make the tostadas, add your corn tortillas to the skillet to cook in a little oil until they’re crispy and firm. Set those to the side until you’re ready to assemble the shrimp tostadas. 

When you’re ready to eat, assemble the tostada with a crispy corn tortilla, a layer of guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil on top of the tortilla.

Serve and enjoy!

What to Serve with Shrimp Tostadas

Since we’re doing a little bit of a fusion with this recipe, you can go either way with your sides! You could serve with coconut rice and a cucumber salad if you want to lean into the Asian flavors. Or, if you’d like more of a Mexican fiesta, go with Mexican rice and roasted peppers. Can’t go wrong here with whatever your taste buds want. 

For More Crispy Tortillas

Carne Asada Crunch Wrap

Mini Crunchwrap Supreme

Cheesy Gordita Crunch

Grilled Shrimp Tacos

Epic Chorizo Tacos

Crispy Cheese Tortilla Beef Tacos

Leftovers and Reheating

If you have leftover shrimp, store them in an airtight container in the fridge, where they’ll stay fresh for up to 2-3 days. To reheat, use low heat in a skillet to avoid overcooking the shrimp. Add a splash of broth with a squeeze of lime juice to bring back moisture and flavor.

Store the guacamole in a separate airtight container, where it will stay good for 2-3 days. I’d fry the corn tortillas to order since the tostada shells won’t be as good later on; if you do have some left over, store them at room temperature. They’ll get soggy in the fridge. Then, reheat in a 350-degree F oven to bring back the crispiness. 

FAQs

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Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Asian, Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 627kcal

Author Derek Wolf

Ingredients

Shrimp:

• 1 lb Shrimp peeled/deveined/tail off
• 2 tbsp Cowboy Candy Rub
• 1 tbsp Chili Oil
• 1 tbsp Honey
• 1 tbsp Canola Oil

Guacamole:

• 5-6 Ripe Avocados removed from shell
• 1 cup Red Onions finely diced
• ½ cup Chopped Cilantro
• 3-4 medium Limes juiced
• Kosher Salt to taste

Tostadas:

• Chili Oil
• Yum Yum Sauce
• Chopped Scallions
• Corn Tortillas

Instructions

• Preheat a large skillet over a medium high heat fire (about 350F).
• Mix your shrimp in a bowl with Cowboy Candy rub, chili oil, honey and canola oil.
• Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent.
• Add tortillas to the skillet to cook in a little oil until crispy and firm.
• In a bowl, mix together the guacamole and set to the side.
• Serve the tostada with crispy tortilla, guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil. Enjoy!

Notes

Jalapeño Chili Oil

Sure, you can buy chili oil at the grocery store. But if you have extra time, I highly recommend making your own. Here’s what I did for my chili oil tacos recipe: heat up a skillet with 1.5 cups neutral oil over medium-high heat and bring it to 225-250 degrees Fahrenheit. Then, add 2 whole cinnamon sticks, 3 crushed garlic cloves and 3 tablespoons Sichuan peppercorns to the oil. Let those ingredients fry in the oil for about 30 minutes, making sure to stir occasionally.

While that’s happening, place 1/2 cup sliced jalapeños and 3/4 cup Sichuan chili flakes in a mason jar or heat-safe bowl. With a colander over the top of the bowl of chili flakes, pour your infused oil over the chili flakes and stir. Season with up to 1 teaspoon of kosher salt, cover the bowl/jar and let cool. Store the chili oil in the fridge, where it will last up to two weeks. The oil gets better over time as the flavors meld.

Nutrition

Calories: 627kcal | Carbohydrates: 40g | Protein: 29g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 158mg | Potassium: 1734mg | Fiber: 22g | Sugar: 9g | Vitamin A: 653IU | Vitamin C: 43mg | Calcium: 248mg | Iron: 5mg

The post Shrimp Tostadas appeared first on Over The Fire Cooking.

I love a good surf and turf. So, after I made this steak fried rice recipe, naturally the wheels started turning about what I could next with leftover rice. Bingo: shrimp fried rice! It’s a simple, fun way to make fried rice at home. Plus, we get to add some BBQ smoky flavor to this Chinese takeout classic. 

You can make this easy recipe on your blackstone, large cast iron skillet, or an open fire skillet like what I use here. A key tip is to watch the fire and heat so the rice doesn’t burn. Also, make sure you use day-old cooked white rice. It’ll make the fried rice crispier and just so freakin’ delicious.

Table of Contents

• Why You’ll Love Shrimp Fried Rice
• Shrimp Fried Rice Ingredients
• Homemade Yum Yum Sauce
• This sauce is FYR!
• How to Make Shrimp Fried Rice
• What to Serve with Shrimp Fried Rice
• Leftovers and Reheating
• For More Shrimp
• FAQs
• Flavor X Fire & FOOD X Fire
• Shrimp Fried Rice Recipe

Why You’ll Love Shrimp Fried Rice

​Juicy shrimp are a great go-to protein for fast, easy meals. They’re also incredibly versatile, pairing with a variety of flavors from Mediterranean to Latin American and Asian. Using my Cowboy Butter Rub, chili oil and honey to season our shrimp in this fried rice recipe is a great way to blend my favorite backyard barbecue flavors with Chinese cooking. Add in classic fried rice vegetables, fluffy scrambled eggs and delicious garnishes and you’ve got yourself a meal you’ll put on repeat. 

​Looking for more rice and noodle dishes? Check out my recipes for Umami Ribeyes with Steakhouse Fried Rice, Surf and Turf Hibachi, Birria Ramen and Surf and Turf Ramen.

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Shrimp Fried Rice Ingredients

• Shrimp: Grab some medium-sized shrimp, peeled and deveined. We’ll season them with my Cowboy Butter Rub, chili oil and honey for some spicy sweetness.
• Fried Rice: To make our rice base, we’ll use cooked white rice, scrambled eggs, frozen peas and carrots, soy sauce, the whites of chopped scallions, minced garlic and sesame oil.
• Garnish: Sesame seeds, the greens of our green onions and dollops of yum yum sauce complete this meal! If you want to make your own yum yum sauce, check out the tip below.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

How to Make Shrimp Fried Rice

First up, preheat a large skillet over a medium-high heat fire (about 350 degrees Fahrenheit). While that skillet is heating up, mix your 1 pound shrimp in a bowl with 2 tablespoons Cowboy Butter Rub, 1 tablespoon chili oil, 1 tablespoon honey and 2 tablespoons canola oil.

Next, add your shrimp to the hot pan and cook for 1-2 minutes on each side until they are opaque white and no longer translucent. Remove from the skillet and put to the side.

When the shrimp are done, add some oil to the skillet and add 2-3 scrambled eggs. Stir and cook the beaten eggs until nice and fluffy, then pull off and keep warm. 

Add more oil, then add 2 tablespoons minced garlic and 2 tablespoons white scallion parts to brown for 3-4 minutes. Add in 3 cups cooked white rice and stir until well incorporated. Then, add in 1/2 cup frozen peas and carrots, 3 tablespoons soy sauce, 1 teaspoon sesame oil and your cooked eggs. Stir until well incorporated.

To finish, add your cooked shrimp to the top of the fried rice.

Garnish with the green part of the scallions, sesame seeds and yum yum sauce. Serve and enjoy!

What to Serve with Shrimp Fried Rice

You’ve got a complete meal with this homemade fried rice, but you can make it a feast with some fun apps and sides. Shrimp rolls, egg rolls and crab rangoon would be awesome for a fried rice party! 

Leftovers and Reheating

If you have leftover shrimp, store in an airtight container in the fridge for up to three days. To reheat, warm it up over the grill at medium heat. Don’t cook for too long, since you don’t want the shrimp to overcook and get rubbery. Feel free to add some butter, seasonings, and some broth or beer for moisture while it heats up again.

Store any leftover rice in a separate airtight container for up to three days, then warm rice in a skillet on the stove or grill at medium heat as well.

For More Shrimp

Chili Lime Shrimp

Grilled Shrimp Tacos

Shrimp Al Pastor

Spicy Shrimp with Pineapple Aioli

Rum and Cola Shrimp

Tandoori Shrimp

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

Print

Shrimp Fried Rice

This shrimp fried rice is a simple, fun way to make fried rice at home and add some BBQ smoky flavor to a takeout classic. 

Course Dinner, Lunch, Main Course

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 443kcal

Author Derek Wolf

Ingredients

Shrimp:

• 1 lb Shrimp peeled/deveined/tail off
• 2 tbsp Cowboy Butter Rub
• 1 tbsp Chili Oil
• 1 tbsp Honey
• 2 tbsp Canola Oil

Fried Rice:

• 3 cups Cooked White Rice day old
• 2-3 Fresh Eggs scambled
• ½ cup Frozen Peas and Carrots
• 3 tbsp Soy Sauce
• 2 tbsp Chopped Scallions White Part
• 2 tbsp Minced Garlic
• 1 tsp Sesame Oil
• Neutral Oil as needed

Garnish:

• Sesame Seeds
• Yum Yum Sauce
• Chopped Scallions Green Part

Instructions

• Preheat a large skillet over a medium high heat fire (about 350F).
• Mix your shrimp in a bowl with Cowboy Butter rub, chili oil, honey and 2 tbsp canola oil.
• Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent.
• Add some oil to the skillet and add your cracked eggs. Stir and cook until nice and fluffy, then pull off and keep warm.
• Add more oil then add minced garlic and white part of scallions to brown for 3-4 minutes. Add white rice and stir until well incorporated. Add peas, carrots, soy sauce, sesame oil and cooked eggs. Stir until well incorporated.
• Add your shrimp to the top of the fried rice. Garnish with the green part of the scallions, sesame seeds and yum yum sauce. Serve and enjoy!

Notes

Homemade Yum Yum Sauce

I included this tip for making homemade yum yum sauce in my steak fried rice recipe. It’s such a level up that I had to put it here too. You can buy yum yum sauce at most grocery stories, but making it at home is incredibly easy. It’s just mayonnaise, ketchup, garlic powder, paprika, rice vinegar and mirin.

To make your yum yum sauce, mix together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon sesame oil. Stir all the ingredients until you have a smooth sauce, and then refrigerate in an airtight container for up to five days. Drizzle on everything that you want to give a boost of flavor!

If you want a slightly different flavor but something that still goes great with shrimp, you can try the bang bang sauce from this fried shrimp recipe. 

Nutrition

Calories: 443kcal | Carbohydrates: 47g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 264mg | Sodium: 939mg | Potassium: 554mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1937IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 5mg

The post Shrimp Fried Rice appeared first on Over The Fire Cooking.

Grilled Lobster Tails with Beer Butter might just be the most freakin’ delicious way to celebrate summer. Fresh lobster tails with a tangy beer butter sauce are just what you’re crew will love on a scorching hot day.

Sponsored by Samuel Adams

This grilled lobster tail recipe is impressive without being too fussy. Although I can’t say it won’t be messy with the spicy garlic herb butter dripping down your fingers if you dive right in without cutlery. This is undoubtedly the perfect meal for special occasions, enjoyed around the fire pit with friends, cold beers in hand, and soaking up every second of summer.

This tasty summer recipe showcases my favorite beer, the Samuel Adams Summer Ale. If you’ve never tried it, don’t wait. It’s a seasonal wheat ale with the perfect balance of citrus notes to wash down the grilled, melt-in-your-mouth lobster.

Table of Contents

• Why You’ll Love the Grilled Lobster Tails with Beer Butter
• Lobster Recipe Ingredients Round-Up
• ProTip for Cooking with Lobster
• Most Anticipated Grill of 2025
• How to Make Grilled Lobster Tails with Beer Butter
• Season
• Make the Beer Butter
• Grill the Lobster
• Serve It Up
• What to Serve with Grilled Lobster Tails with Beer Butter
• Leftovers & Reheating Instructions
• More Lobster Tail
• FAQs for Grilled Lobster Tails
• Grilled Lobster Tails with Beer Butter Recipe

Why You’ll Love the Grilled Lobster Tails with Beer Butter

This is that backyard magic. You’re not messing with a live lobster or making anything complicated. Just grab a few whole lobster tails, fire up the grill, and get ready for something that tastes like a vacation in your own backyard. The flavor of the fire hits the lobster meat just right—smoky, sweet, and also tender.

Then comes the beer butter, which turns this into a full-on flavor explosion. It’s packed with garlic, fresh herbs, a little heat from cayenne and red chili flakes, and then finished with a splash of citrusy beer to brighten it up. Add a cold Sam Adams to the mix, and it’s the perfect dinner for warm nights and good company.

If you’re looking for more epic lobster tail recipes, check out this post for a complete round-up: Best Lobster Tail Recipes.

Lobster Recipe Ingredients Round-Up

• Lobster — Whole lobster tails, kosher salt, garlic powder, black pepper, canola oil
• Beer Butter — For the cowboy butter with beer, you’ll need some unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne powder, and then some Sam Adams Summer Ale. 

Now that you know the fresh, simple ingredients to pick up at the grocery store (or get delivery!), let’s get to it. 

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How to Make Grilled Lobster Tails with Beer Butter

Start by letting your raw lobster tails sit out until they hit room temperature. This helps them cook evenly over flame. Using a sharp knife or kitchen shears, cut down the top of the shell from the base to the tail fin, cutting into the tail meat but not all the way through. Flip and slice the bottom of the shell, too, so you can fully open it up like a book and expose the meat.

Season

Brush a little canola oil (or olive oil) over the exposed meat. Then season generously with kosher salt, garlic powder, and black pepper. Keep it simple and bold. That’s how lobster likes it.

Make the Beer Butter

In a small bowl, combine your melted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne, and the beer. Stir until smooth. This is your liquid gold—for basting and dipping. Note: I added a hot coal to my butter to make it a smoked butter. This is optional, but I dig the smoky flavor.

Grill the Lobster

To cook the Grilled Lobster Tails with Beer Butter, let’s preheat your grill to medium-high heat, around 400F. Place your lobster tails meat side down on the grill grates. Cook for 2–3 minutes, just until the meat turns white and the lobster shells turn bright red.

Then flip and baste with the butter mixture, letting that flavor soak in as you finish them off for another 1–2 minutes. Use a thermometer if needed—the internal temp should hit 145F for perfect, juicy lobster.

Serve It Up

Pull the grilled lobster tails off the grill, plate them hot, and pour some extra beer butter into a dipping bowl. Hit it all with a few lemon wedges on the side, crack open a Sam Adams Summer Ale, and you’re golden. Cheers!

What to Serve with Grilled Lobster Tails with Beer Butter

You don’t need much to make this meal shine, besides the cold Samuel Adams beer. That said, a few good sides can take it over the top. Crispy fries are always a hit, especially when they soak up that extra beer butter. A light summer salad with a tangy lemon juice vinaigrette brings some needed brightness to balance the richness of the lobster.

If you’ve got a crusty bread loaf lying around, throw it on the grill for a minute or two—then use it to mop up every last drop of melted butter. Grilled vegetables like asparagus or charred corn are also great options. And if you’re like me and want some extra heat, don’t be shy with a splash of hot sauce on the side.

Leftovers & Reheating Instructions

If you’re lucky enough to have leftover Grilled Lobster Tails with Beer Butter, don’t let them go to waste. Let the lobster cool completely, then remove the meat from the shell and store it in an airtight container in the fridge.

To reheat, toss gently in a cast iron skillet with a little leftover beer butter, or steam it with a splash of water over low heat. Skip the microwave—this isn’t the time to dry out your hard-earned lobster. And for those tracking macros or on a calorie diet, lobster is a lean, clean protein—just go easy on the butter… or don’t. You do you.

More Lobster Tail

Wood Plank Lobster Tails

Sriracha Butter Grilled Lobster Tails

Dirty Lobster Tails with Hatch Chile Butter Sauce

Smoked Lobster Tails

Parmesan Crusted Lobster Tails

Smoked Lobster Tails with garlic butter

FAQs for Grilled Lobster Tails

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Grilled Lobster Tails with Beer Butter

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

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 464kcal

Author Derek Wolf

Ingredients

Lobster Ingredients:

• 3-4 Whole Lobster Tails
• ½ tbsp of Kosher Salt
• ½ tbsp Garlic Powder
• ½ tbsp of Black Pepper
• Canola Oil as needed

Beer Butter:

• 2 sticks Unsalted Butter melted
• 2 tbsp Minced Garlic
• 2 tbsp Dijon Mustard
• 1.5 tbsp Chopped Parsley
• 2 tsp Red Chili Flakes
• 1 tsp Cayenne Powder
• 1 splash Sam Adams Summer Ale

Instructions

• Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin.
• Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.
• Slather with oil and season with salt, garlic powder and black pepper.
• Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.
• Preheat your grill to a medium high heat (around 400F).
• Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Flip the lobster tails and begin to baste using the sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal.
• Pull off and serve with the butter sauce for dipping and enjoy!

Notes

ProTip for Cooking with Lobster

Always start with room temperature lobster tails for even cooking. Cold meat right from the fridge will seize up on the grill on medium heat. Also, don’t walk away—lobster cooks fast. Stay close, baste often, and have your beer ready to toast when those tails hit the plate.

Nutrition

Calories: 464kcal | Carbohydrates: 4g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1180mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2060IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Grilled Lobster Tails with Beer Butter 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

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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.

Ramen is such a versatile, satisfying dish. All those noodles and toppings and freakin’ delicious broth? Can’t go wrong. I wanted to bring this standby to the next level, so say hello to surf and turf ramen!

It’s my take on spicy ramen over the fire, inspired by my friend Michael Duarte. Michael does a great job of putting a new spin on comfort food, and after seeing his recent experiments, I definitely wanted to give this surf and turf ramen recipe a go. 

Table of Contents

• Why You’ll Love Surf and Turf Ramen
• ​Surf and Turf Ramen Ingredients
• Sesame Cucumber Salad
• This sauce is FYR!
• How to Make Surf and Turf Ramen
• Making the Ramen Eggs
• Grilling the Surf and Turf
• Cooking the Ramen
• What to Serve with Surf and Turf Ramen
• Leftovers and Reheating
• For More Surf and Turf
• ​FAQs
• Most Anticipated Grill of 2025
• Surf and Turf Ramen Recipe

Why You’ll Love Surf and Turf Ramen

This isn’t the packaged ramen you remember from your college dorm. We’ve loaded up these bowls of noodles with strip steak, shrimp, cured eggs and ALL the flavors. Invite your friends and family over for this surf and turf ramen dinner, because it’s going to blow their minds. We all know surf and turf is a serious vibe, as you can tell from this roundup of my favorite surf and turf recipes. This recipe lives up to the hype.

The eggs take a while to cure, so leave yourself enough time to make them beforehand. Also, for the noodles, make sure to get Buldak Ramen in the carbonara flavor. This ramen pack gives us that creamy, smooth taste we want in the surf and turf ramen. Everything else in this recipe is really straightforward. 

Believe it or not, I’ve made a few other noodle dishes over the fire! Check out Grilled Steak with Lobster Mac and Cheese, Steak and Shrimp Alfredo and Steak and Cheesy Pasta.

​Surf and Turf Ramen Ingredients

• Meat: We’ll season New York strip steak and shrimp with my Cowboy Butter Rub, chili oil and honey. 
• Ramen: Grab your packs of carbonara Buldak Ramen, mayonnaise, minced garlic, egg yolks, more chili oil, and fried onions and chopped green onion for garnish.
• Eggs: These special ramen eggs are so freakin’ delicious. We’ll cure fresh eggs in a mixture of low-sodium soy sauce, brown sugar, sesame oil, my FYR BLK Hot Sauce, rice vinegar and water. 

Get stoked for life

This sauce is FYR!

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

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How to Make Surf and Turf Ramen

Making the Ramen Eggs

We’ll start with the part of this recipe that takes the longest: curing the ramen eggs. First, bring enough water to cover your eggs to a rolling boil. Then, add 5-6 fresh eggs to the water and cook for 6.5 minutes. When they’re done, remove them from the boiling water and place the eggs in an ice water bath. 

While the eggs are cooling, mix together 1.5 cups low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon FYR BLK Hot Sauce, 1 tablespoon rice vinegar and 2 ounces water in a bowl. Peel your eggs, place them in a mason jar, then pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour, but ideally 4 hours to overnight.

Grilling the Surf and Turf

Now it’s time for the meats! First, slather your 1 New York strip steak and 1 pound peeled and deveined shrimp in oil, then generously season with 3 tablespoons of my Cowboy Butter Rub. 

Next, preheat your grill to high heat for direct cooking (about 400 degrees Fahrenheit). Add your steak to the grill, then add a skillet with some oil and toss in your shrimp. Cook the steak for 3-4 minutes per side or until the meat’s internal temperature reaches 120 degrees F. When it’s done, pull off the grill and rest for 10 minutes.

Cook the shrimp for 2-3 minutes or until they’re no longer translucent but opaque white. Right before the shrimp are done, add 1 tablespoon chili oil and 1 tablespoon honey. Toss it all together, then pull off the shrimp and let them cool.

Cooking the Ramen

To make the ramen base, place your 2 packages of ramen noodles in a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles when they’re done, but save 1/2 cup of hot noodle water.

In a bowl, mix together the Buldak Ramen sauce and seasoning packets, 4 tablespoons mayonnaise, 2 egg yolks and 2 tablespoons minced garlic. Then, add your hot noodle water to the bowl with all those ingredients and stir everything until it’s fully incorporated. 

Add the noodles to the sauce, then top with sliced steak, shrimp, chopped scallions, fried onions and ramen eggs. Serve and enjoy! 

What to Serve with Surf and Turf Ramen

Between the steak, shrimp and eggs, we’ve got an absolutely full bowl of noodles with this ramen. So, you can go easy on the sides. Some steamed edamame, stir-fried bok choy or the sesame cucumber salad would round this meal nicely.

Leftovers and Reheating

For the steak, shrimp and eggs, store any leftovers in separate airtight containers for up to three days. You can reheat these gently in the broth when you decide to make this surf and turf ramen again. For the leftover noodles, store them separately from the broth and the sauce. That’s because the noodles will continue absorbing the water, so they can get mushy if they’re stored together. You can reheat them gently in the broth as well!

For More Surf and Turf

Wood Plank Surf and Turf Recipe

Grilled Surf and Turf

Surf and Turf Butter Burger

Surf and Turf Fajitas

Surf and Turf Nachos

Surf and Turf Pinwheels

​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

Print

Surf and Turf Ramen

We've loaded up these surf and turf ramen bowls with strip steak, shrimp, cured eggs and ALL the flavors for a freakin' delicious meal.

Course Dinner, Lunch, Main Course

Cuisine Japanese

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 2 people

Calories 1406kcal

Author Derek Wolf

Ingredients

Meat:

• 1 NY Strip Steak
• 1/2 lb Shrimp peeled/deveined/tail off
• 3 tbsp Cowboy Butter Rub
• 1 tbsp Chili Oil
• 1 tbsp Honey
• Canola Oil as needed

Ramen:

• 2 packs Buldak Ramen carbonara
• 4 tbsp Mayonnaise
• 2 tbsp Minced Garlic
• 2 Egg Yolks
• 2 tbsp Chili Oil
• Chopped Scallions garnish
• 2-3 Ramen Eggs sliced

Ramen Eggs:

• 5-6 Fresh Eggs
• 1.5 cups Soy Sauce low sodium
• 3 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• 1 tbsp FYR BLK Hot Sauce
• 1 tbsp Rice Vinegar
• 2 oz Water

Instructions

Eggs:

• Bring enough water to cover your eggs to a rolling boil.
• Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath.
• In a bowl, mix together the soy sauce, brown sugar, sesame oil, hot sauce, rice vinegar and water.
• Peel the shell off the cooled eggs.
• Add peeled eggs to a mason jar and pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour but ideally 4 hours to overnight.

Meat:

• Slather your steak and shrimp in oil then generously season with my cowboy butter rub.
• Preheat your grill to high heat for direct cooking (about 400F).
• Add your steak to the grill, then add a skillet with some oil and toss in your shrimp
• Cook the steak for 3-4 minutes per side or until 120F internal. Pull off and rest for 10 minutes once done.
• Cook the shrimp for 2-3 minutes or until no longer translucent but opaque white. Right before the shrimp are done, add in the chili oil and honey. Toss then pull off the shrimp and let cool.

Ramen:

• Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, but save ½ cup of hot noodle water
• In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic. Mix well.
• Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated.
• Add in the noodles to the sauce then top with sliced steak, shrimp, scallions, fried onions and ramen eggs. Serve and enjoy!

Notes

Sesame Cucumber Salad

Here’s an idea for a side for your epic surf and turf ramen: a super simple, refreshing cucumber salad. Slice up 1 English cucumber into chunks, then toss it with a tablespoon or two of rice vinegar, a tablespoon or two of sesame oil, a few pinches of salt and some red pepper flakes. If I’m feeling extra, sometimes I’ll toss in a handful of peanuts. Stir it all together and enjoy! 

Nutrition

Calories: 1406kcal | Carbohydrates: 52g | Protein: 104g | Fat: 89g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 39g | Trans Fat: 0.1g | Cholesterol: 1257mg | Sodium: 5800mg | Potassium: 1729mg | Fiber: 10g | Sugar: 30g | Vitamin A: 1520IU | Vitamin C: 8mg | Calcium: 687mg | Iron: 17mg

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