Lamb Recipes - Over The Fire Cooking

Onion Salad – Easy, simple, straightforward! Colorful red onions, chopped parsley, kosher salt, black pepper, lemon juice, and more olive oil.
Yogurt Sauce – You’ll mix together Greek yogurt, fresh mint, minced garlic, and lemon juice.

Now that you know what to get from the grocery store, let’s walk through the steps of making this easy recipe a reality!

For additional lamb chop flavor profiles, you can also check out my Rosemary Garlic Lamb Chops and Cast Iron American Lamb Chops!

A FYR Grill Makes the Best Lamb

If you want to take your lamb chops to the next level, snag one of my new FYR grills. It lets you control the heat like a boss, giving your lamb that perfect sear while keeping it juicy and tender. The adjustable grates let you move the meat right over the flames for that killer crust. Plus, with the open-fire setup, you can cook your sides and sauces right there alongside the lamb for a full-on flavor experience!

How to Make Grilled Lamb Chops

Lamb Marinade

The recipe kicks off with prepping the lamb chops. Mix together all the marinade ingredients in a bowl, including the Cowboy Butter Rub, chopped parsley, minced garlic, and lemon juice. Toss the lamb chops into the marinade, making sure each one is fully coated. Note: You can use either lamb loin chops, lamb rib chops, or even sirloin chops if that’s what’s on special.

Once everything is mixed, cover the bowl or put everything in a Ziploc bag, then let it rest in the fridge for at least 1 hour. For even better flavor, let it marinate for up to 4 hours—this allows enough time for the lemon juice and garlic to really sink in.

Easy Red Onion Salad & Greek Yogurt Sauce

Next, let’s make the red onion salad. Thinly slice the red onions and toss them with parsley, kosher salt, black pepper, and a squeeze of lemon juice. Drizzle some extra-virgin olive oil over the top and give it a good mix. Set it aside.

For the yogurt sauce, combine Greek yogurt with freshly chopped mint, minced garlic, and lemon juice. Stir everything together in a small bowl and set it aside for later. This creamy, tangy sauce is going to pair perfectly with the rich, grilled lamb.

Grilling Time

Now, it’s finally time to grill! Preheat your grill to that high heat of 450 degrees F that I mentioned. While your grill is heating up, pull the lamb chops from the fridge and let them come up to room temperature. This helps them cook evenly. Make sure your grill grates are smoking hot before you throw on the chops.

Place each lamb chop directly over the heat and cook for about 2 minutes on each side. The important thing here is to get a good sear while keeping the inside tender and juicy. Use an instant-read meat thermometer to check the internal temperature. You’re aiming for about 145 degrees F for medium-rare. Once the lamb is done, take it off the grill and let it rest for a couple of minutes. Remember that resting is key to keeping the meat nice and tender.

Assembly

Arrange the lamb chops with the onion salad and yogurt sauce on plates or on a large platter. The killer combo is going to blow you away! Cheers to another great meal!

What to Serve with Grilled Lamb Chops

Grilled lamb chops with roasted potatoes, grilled veggies, or a fresh green salad always hit the spot. Want to switch it up? Try couscous or a Mediterranean-style quinoa salad for a fresh twist. Lamb’s bold, rich flavor pairs perfectly with sides that can hold their own, so don’t be afraid to get creative. And if you’re making this for a special occasion, pouring a glass of Cabernet Sauvignon or Merlot will definitely take the whole meal to the next level.

More with Lamb

Hanging Lamb Leg

Grilled Lamb Arayes

Spiced Lamb Kebabs with Mint Chimichurri

Rotisserie Leg of Lamb

Smoked Rack of Lamb

Lamb Al Asador

Leftovers & Reheating Instructions for Grilled Lamb Chops

If you’ve got leftovers, wrap them and stash them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, throw the chops in an aluminum foil boat with a splash of liquid to keep things juicy. Finish them off on the grill grates for a quick minute to get that sear back, but watch out—lamb can dry out fast if you heat it up too long. Keep it quick, and you’re good to go!

FAQs for Grilled Lamb Chops

Where can I source the best lamb?

You can find lamb at your local grocery store, but for the best quality, check out local butchers or farmers’ markets. If you want to step it up, you can also buy from online meat suppliers specializing in high-quality cuts of lamb. Check out Crowd Cow for sustainably sourced lamb, US Wellness Meats for grass-fed options, or D’Artagnan for premium cuts.

What’s the difference between New Zealand lamb and American lamb?

New Zealand lamb is typically smaller, leaner, and has a mild, grassy flavor since it’s grass-fed. American lamb is larger, fattier, and tends to have a richer, beefier flavor due to grain finishing.

Is lamb a healthy Meat?

Lamb is a great source of high-quality protein and is loaded with essential nutrients like iron, zinc, and B vitamins. These nutrients make lamb an excellent option for healthy eating.

Get stoked for life

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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.

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.

Course Dinner, Main Course

Cuisine American, Mediterranean

Prep Time 15

Cook Time 15

Marinate 1

Total Time 1 30

Servings people

Calories 992kcal

Author Derek Wolf

Ingredients

Chops:

12-14 Lamb Chops
3 tbsp Cowboy Butter Rub
2 tbsp Chopped Parsley
2 tbsp Minced Garlic
1 medium Lemon juiced
Olive Oil as needed

Onion Salad:

2 Red Onions sliced
2 tbsp Chopped Parsley
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 medium Lemon juiced
Olive Oil as needed

Yogurt Sauce:

1.5 cups Greek Yogurt
¼ cup Mint chopped
1.5 tbsp Minced Garlic
1 medium Lemon juiced

Instructions

Add all the ingredients for the lamb chops as well as the chops to a bowl and mix together thoroughly. Cover and place in the fridge for at least 1 hour but ideally 4 hours.
Mix together all the ingredients for the onion salad and set to the side.
Mix together all the ingredients for the Yogurt Sauce and set to the side.
Preheat your grill to high heat (around 450F).
Pull out the lamb chops and add to the grill to quickly cook for 2 minutes per side over hot coals. Once they are 145F internal, pull off and let rest for a couple of minutes.
Add it to a plate along with the onion salad and yogurt sauce then enjoy!

Video

Notes

A FYR Grill Makes the Best Lamb

Nutrition

The post Grilled Lamb Chops appeared first on Over The Fire Cooking.

Cast Iron Skillet Recipes

Derek Wolf — Wed, 15 Jan 2025 08:00:00 +0000

When it comes to rounding up my best recipes, cast iron skillet recipes are seriously some of my all-time faves. The trusty skillet is the ultimate backyard grilling workhorse. From searing the skin off poblano peppers to making easy weeknight dinners in one pan, these skillets can do double duty and then some.

Whether you’re cooking up an intimate feast for two or a full meal for a crowd, these iron recipes deliver seriously freaking delicious flavor with less time and no extra cost. Let’s dig into this collection of the best cast-iron skillet recipes and tips to help you bring some seriously good food to the dinner table.

Why You’ll Love Cast-Iron Skillet Recipes
General Tips on Buying a Cast Iron Skillet
Cast Iron Skillet Care
Short History of Cast Iron Cookware
Round-Up of Recipes

Cast Iron Skillet Red Meats

Breakfast skillets

Cast Iron Chicken Recipes
Cast Iron Dip and Queso Recipes
Cast Iron Skillet Seafood
Cast Iron Surf and turf Recipes

How to Store Leftover Meats
FAQs for Cast Iron Skillet Recipes
Flavor X Fire & FOOD X Fire

Why You’ll Love Cast-Iron Skillet Recipes

Cast iron skillets are built to last—seriously, they’re family heirlooms in the making. They are great for easy skillet recipes, offering a super-high heat for a perfect sear and that golden brown crust we all crave. Plus, they’re great for everything from roasting chicken breasts to caramelizing green beans with lemon juice and then some fresh herbs. A cast iron skillet dinner is a great way to make any meal hit a little different without going overboard.

General Tips on Buying a Cast Iron Skillet

Start simple – A 10- or 12-inch skillet is your go-to workhorse for most easy meal recipes.
The cost of a new skillet is totally up to you – A classic Lodge skillet is affordable and reliable. You can also probably find one used at the local Goodwill that needs some love. (If this is the case, make sure to check out my Season or Re-Season a Cast Iron Skillet article!) The most expensive ones are from YETI. No judgment here because you always need to do you.
Consider pre-seasoned – A pre-seasoned skillet saves time and is also easier for beginners. Check out Finex and its signature octagon-shaped pans, which make pouring spout easy.
Dutch ovens are cast iron, too – If you need something deeper, a Dutch oven is another type of cast-iron pan. They make great alternatives for stews or braises.

Cast Iron Skillet Care

Treat your skillet like the star it is, and it will reward you with years of reliable cooking. After each use, rinse it with hot water (no soap) and scrub with a brush or chainmail to remove residue without damaging the seasoning. Dry it immediately with a clean towel and rub on a thin layer of olive oil to prevent rust and maintain its non-stick surface.

Got stubborn food bits? Sprinkle coarse salt as a natural abrasive and scrub them away. If your skillet ever loses its shine, a quick re-seasoning can bring it back to life. Store it in a dry spot to stay rust-free because you never know when you’ll need to whip up another meal!

For a more in-depth dive, including tips on restoring an old skillet, also check out my post on Cleaning Your Cast Iron Skillet.

Short History of Cast Iron Cookware

Iron cookware has been a cooking favorite literally for ages, starting in China around 220 A.D. Back then, it was all about rugged pots for stews and boiling water—simple, sturdy, and built to handle open flames. Because of its ability to hold heat evenly, it quickly became a game-changer for home cooking.

Fast forward to the Middle Ages, and iron cookware got an upgrade. Cauldrons and pots became kitchen essentials, especially in rural Europe. Then, by the 18th century, casting techniques improved, making iron skillets thinner, smoother, and easier to handle—less beast and more beauty.

Moving into the 19th century, brands like Griswold and Wagner took cast iron to the next level in the U.S., turning out skillets and Dutch ovens that became instant classics. As a result, these were the OG kitchen workhorses, and they’re still collector favorites today.

Cast iron took a backseat in the mid-20th century when non-stick and stainless steel cookware hit the scene, but it never really disappeared. By the late 20th century, it was back in the spotlight. Now, it’s a favorite again—thanks to its durability, natural non-stick vibes, and the fact that it can last as a family heirloom if you treat it right.

Round-Up of Recipes

Get ready for easy recipes with freaking delicious flavor. Here’s your complete guide to cast iron greatness.

Cast Iron Skillet Red Meats

Cast iron skillets are the ultimate tool for cooking meats to perfection. From juicy steaks with a perfect sear to tender lamb packed with flavor, these recipes show how your trusty skillet can take your meat game to the next level.

Perfect Ribeye Steak

A perfectly seared ribeye steak with a golden brown crust, cooked with garlic and butter in a cast iron skillet.

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Steak with Tennessee Onions

Juicy steak topped with sweet, caramelized Tennessee onions.

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Pan Seared Steak with Crispy Potatoes

A hearty meal featuring pan-seared steak and crispy potatoes.

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Steak Bite Tacos

Perfect for Taco night, quick and flavorful steak bites seared in the cast iron pan served in flour tortillas.

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Grilled Flat Iron Fajitas

Classic steak fajitas with bell peppers, cooked in a cast iron skillet.

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Cast Iron American Lamb Chops

Lamb chops cooked in a cast iron skillet with lemon citrus, white wine, and spices for a fresh flavor.

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Rosemary Garlic Lamb Chops

A family favorite, juicy lamb chops seared with fresh rosemary and garlic, delivering a savory and aromatic dish.

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If you’re craving a big Cowboy Breakfast made on the trusty skillet, check out these epic recipes below. Alternatively, check out all my best breakfast skillet recipes here!

Breakfast skillets

Campfire Breakfast Skillet

Smoked Sausage Breakfast Skillet

Leftover Brisket Breakfast Skillet

Breakfast Skillet Platter

Chipotle Coffee Rub Steak & Eggs Skillet

Southwestern Breakfast Skillet

Cast Iron Chicken Recipes

Cast iron skillets and chicken are a winning combo for bold, flavorful meals. Whether you’re craving crispy skin, smoky wings, or a saucy skillet dinner, these chicken recipes bring serious flavor with minimal effort.

Cast Iron Green Chile Chicken

A southwestern-style dish featuring chicken cooked in a cast iron skillet with green chile sauce.

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Crispy Orange Chicken

Sweet and savory orange chicken with crispy skin, cooked to perfection in a cast iron skillet.

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Bacon Wrapped Chicken Wings

Juicy chicken wings wrapped in bacon and cooked until crispy.

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Grilled Buffalo Chicken Wings with Melted Cheese

Spicy buffalo wings grilled and topped with melted cheese.

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Cast Iron Dip and Queso Recipes

One of my favorite things about using a cast iron pan is how perfect it is for making flavorful dips and gooey queso recipes. Its even heat distribution ensures every bite is warm, melty, and packed with flavor.

Skillet Choriqueso

A cheesy dream come true with chorizo, oaxaca cheese, and fresh pico de gallo, all melted together in a skillet.

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Easy Buffalo Chicken Dip with Stuffed Crust

A spicy and creamy buffalo chicken dip baked with a stuffed crust for an indulgent appetizer.

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Jalapeño Popper Dip

Creamy, cheesy dip loaded with jalapeños, perfect for game day snacking.

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Smoked Steak Queso Dip

A hearty queso dip featuring smoked steak, ideal for a crowd-pleasing appetizer.

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Smoked Brisket Queso

Rich and smoky queso dip made with tender brisket pieces.

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Smoked Chorizo Queso

Classic queso with a spicy twist from smoked chorizo.

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Smoked Nashville Hot Chicken Queso

Hot and cheesy queso dip with a Nashville hot chicken kick.

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Smoked Beer Cheese

Savory and rich beer cheese dip with a smoky flavor that is so freakin' delicious!

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Cast Iron Skillet Seafood

Seafood and cast iron skillets are a match made in foodie heaven. Whether it’s seared salmon or buttery shrimp, these recipes bring bold flavors and golden, crispy textures straight to your table.

Cast Iron Trout

A simple yet freakin' delicious recipe featuring buttery and crispy trout cooked over the fire in a cast iron skillet.

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Cast Iron Skillet Salmon

Zesty lemon and garlic flavors enhance this hearty salmon filet, seared to perfection in a cast iron skillet.

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Nashville Hot Cast Iron Salmon

Tender and flaky pan-seared salmon filets glazed in a homemade honey garlic butter with a spicy kick.

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Panko Crusted Salmon

Crispy panko-crusted wild salmon fillets, fried to golden perfection in a cast iron skillet.

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Garlic Butter Shrimp

Succulent shrimp cooked in a rich garlic butter sauce, perfect for a quick and flavorful meal.

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Spanish Garlic Shrimp

A classic Spanish tapa featuring shrimp sautéed in olive oil with garlic and red pepper flakes.

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Garlic Chorizo Shrimp

Garlic Chorizo Shrimp, inspired by my recent travels to Spain, is super easy to make and even easier to love because it's so freakin' delicious!

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Cast Iron Surf and turf Recipes

Surf and turf hits different when you’re rocking a cast iron skillet. Think juicy steak, buttery shrimp, and epic combos like steak and seafood sandwiches—all cooked up with that perfect sear and big, bold flavors.

Surf and Turf Hibachi

Steak and shrimp cooked hibachi-style with bold garlic butter.

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Steak and Shrimp Alfredo

Creamy Alfredo pasta topped with steak and shrimp—a true classic!

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Surf and Turf Sandwich

A hearty sandwich with layers of steak and shrimp cooked just right in the skillet.

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Grilled Steak and Shrimp with BLK Garlic Butter

A family favorite featuring grilled steak and shrimp with black garlic butter.

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How to Store Leftover Meats

Storing leftover meats doesn’t have to be complicated, and it’s a great way to stretch a meal.

For chicken, shredding is your best bet. It’s super versatile and perfect for quick tacos or a classic roast chicken salad. You can even toss it into soups or casseroles for an easy weeknight dinner.
Steak is just as flexible. Slice it thin, and you’ve got the makings of amazing sandwiches or flavorful steak bite tacos. It’s also great for topping salads or mixing into a hearty stir-fry.
Seafood is a little different. It’s always best eaten fresh, but if you have leftovers, don’t let them go to waste. Seafood makes a fantastic base for dips like smoked steak queso or even a quick seafood chowder. Just get creative and put those leftovers to good use!

FAQs for Cast Iron Skillet Recipes

What’s the difference between a cast iron skillet and a cast iron pan?

A skillet typically has slanted sides, while pans have straight edges.

What are the advantages of a Dutch oven vs. a cast iron skillet?

A Dutch oven is deeper, so it’s better for frying chicken, making soups, and baking bread.

Where can I buy a cast iron skillet online?

There’s always Amazon, or you can buy directly from Lodge, Field Company, and Finex for some great options. Or go all out with a YETI cast iron skillet.

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.

The post Cast Iron Skillet Recipes appeared first on Over The Fire Cooking.

Best Holiday Recipes

Derek Wolf — Wed, 23 Oct 2024 08:00:00 +0000

When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off a perfectly cooked piece of meat. From spooky Halloween bites to massive Christmas roasts – before the New Year rolls in – this round-up of holiday recipes will leave your guests impressed and beyond satisfied.

I’ve collected up some of my favorite festive recipes by holiday for all your upcoming special occasions. Whether you’re grilling steak tacos for Halloween or slow-smoking a bison tenderloin for Christmas, I’ve got something here for everyone.

So, let’s dive into the best recipes for the holiday cooking season, fire up those grills, and start cooking with bold flavors, rustic techniques, and maybe a little whiskey.

Tips for Sourcing Holiday Meats
Favorite Recipes Roundup for the Holidays
Halloween Recipes
Thanksgiving Turkey Recipes
Christmas Recipes

Beef Holiday Recipes
Bison Holiday Recipes
Pork Recipes for the Holidays
Christmas Lamb Recipes
Showstopper Poultry Recipes
Festive Salmon Recipes

What to Serve with Holiday Meats?
Best Homemade Cranberry Sauce
Woods by Meat
Internal Temperatures by Protein
Flavor X Fire & FOOD X Fire

Tips for Sourcing Holiday Meats

When you’re planning your holiday menu, down to the details of setting your holiday table, make sure you invest in the best meats possible for your feast. The quality of the meat will make all the difference in flavor, texture, and the overall dining experience. Here are a few tips for sourcing the perfect meats for your holiday recipes:

Shop Local: For your holiday recipes, support local farms or butchers whenever possible. They often offer high-quality, pasture-raised meats that are fresher and more sustainably sourced than mass-produced options.
Look for Grass-Fed and Organic Options: Grass-fed beef tends to have a more intense flavor profile and is leaner, making it a perfect choice for your holiday dishes.
Know Your Butcher: Build a relationship with your local butcher. They can guide you in choosing the best cuts for holiday feasts. A good butcher can recommend the best meat for your cooking method, whether you’re grilling, smoking, or roasting.
Plan for Special Cuts in Advance: Specialty meats like leg of lamb or prime rib are in high demand during the holiday season, so placing your order early is wise. This ensures you get what you need and avoids last-minute hiccups.

Investing in high-quality meats and sourcing them carefully will level up every dish on your holiday menu.

Favorite Recipes Roundup for the Holidays

Whether you’re preparing for Halloween, Thanksgiving, or Christmas, these holiday recipes will help you bring bold, smoky flavors to your table. From spooky smoked bat wings to perfectly seasoned prime rib, there’s a recipe here for every holiday gathering. Embrace the fire, grab a drink, and get ready to make this holiday season your tastiest one yet!

Halloween Recipes

Who says Halloween is all about candy? Sure, sugar’s great, but let’s get spooky with a few savory, smoky dishes that will add a fiery flavor to your Halloween gathering.

Smoked Bat Wings

These blackened wings are seasoned with a charcoal-based rub, smoked low and slow, and served with a spooky ranch sauce.

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Grilled Steak Vampiro Tacos

Charred steak cooked directly over coals and served in tortillas with smoky chipotle, fresh salsa, and queso .

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Thanksgiving Turkey Recipes

Thanksgiving is all about the bird, and this lineup of recipes proves that turkey can be anything but boring. From traditional smoked turkeys to fried delicacies, we’ve got all your bases covered. Before you dive in, make sure to read up on The Benefits of Brining.

Spatchcock Turkey

A juicy spatchcocked turkey infused with bourbon, maple, and butter, cooked over smoke for a perfectly even and flavorful Thanksgiving centerpiece.

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Smoke Fried Turkey

This recipe blends smoky richness with a deep-fried finish, delivering a crispy, tender turkey with bold Cajun flavors.

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Honey BBQ Grilled Spatchcock Turkey

A sweet and smoky spatchcock turkey slathered in honey BBQ sauce, cooked over indirect heat for crispy skin and moist meat.

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Smoked Turkey Legs

Smoky, savory turkey legs seasoned with a BBQ rub and slow-cooked to tender perfection.

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Smoked Peppercorn Turkey Breast

A simple, flavorful alternative to a whole turkey, this smoked turkey breast is coated in peppercorn seasoning and smoked until juicy.

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Honey Fire Rotisserie Turkey Legs

Juicy turkey legs slowly roasted on a rotisserie with a sweet and spicy honey glaze.

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BBQ Turkey Legs

These turkey legs are generously rubbed with BBQ seasoning and smoked for a rich, smoky flavor perfect for any gathering .

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Thanksgiving Turkey Leg Poppers

Tender turkey leg meat mixed with mashed potatoes, peas, and mac & cheese, breaded, fried, and served with gravy for a fun holiday twist.

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Leftover Chipotle Turkey Empanadas

Transform your Thanksgiving leftovers into spicy empanadas filled with shredded turkey and a zesty chipotle sauce.

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Beer Brined Turkey Legs

With these beer brined turkey legs, you can enjoy a freakin' delicious juicy turkey dinner — BBQ style — without having to cook a whole bird.

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Christmas Recipes

Christmas calls for grand feasts – and nothing says “holiday” quite like a massive roast. From prime rib to bison tenderloin or roasted salmon, these holiday recipes will warm your soul and give your friends and family lasting memories.

Beef Holiday Recipes

Herb Crusted Prime Rib

This prime rib is coated with fresh herbs and garlic, slow-cooked to perfection on the smoker, and served with a rich red wine sauce.

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Stuffed Prime Rib

Packed with a savory stuffing of mushrooms, spinach, and cheese, this prime rib roast offers a flavorful twist on a holiday classic.

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Deep Fried Prime Rib

This prime rib roast is first smoked, then deep-fried for a crispy crust and juicy, tender center.

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Dry Aged Prime Rib Roast

A deeply flavorful roast that’s dry-aged to concentrate its rich beefy taste, perfect for special occasions.

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New York Strip Roast

A simpler but still indulgent roast, the New York Strip features tender beef seasoned and cooked to medium-rare perfection.

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Bison Holiday Recipes

Herb Crusted Bison Tenderloin

A lean, flavorful alternative to beef, this bison tenderloin is coated in herbs and smoked until tender.

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Bison Tenderloin with Cognac Cream Sauce

This tenderloin is elevated with a rich, creamy cognac sauce, perfect for a decadent holiday meal.

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Bison Ribeye and Lobster Tails

This Surf and Turf recipe features a bone in bison ribeye that is so freakin' delicious!

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Charred Bison Ribeye

This hearty and gamey meat is perfect for those that love the taste of beef without the fat.

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Pork Recipes for the Holidays

Pork Crown Roast

This visually stunning roast is full of juicy pork flavor, herb-rubbed, and roasted until golden brown.

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Bacon Wrapped Honey Cajun Pork Tenderloin

Spicy and sweet, this pork tenderloin is wrapped in crispy bacon and glazed with a honey Cajun sauce.

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Smoked Bacon Wrapped Pork Tenderloin

Juicy pork tenderloin wrapped in bacon and smoked for a crispy, flavorful bite.

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Cherry Chipotle Pineapple Glazed Ham

Sweet, spicy, and tangy, this ham is glazed with a cherry-chipotle-pineapple sauce and double smoked for extra flavor.

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Double Smoked Spiral Ham

A classic holiday ham, smoked twice to infuse it with deep, rich flavor.

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Christmas Lamb Recipes

Crown Roast of Lamb

This show-stopping lamb roast is seasoned with herbs and roasted until tender and golden.

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Lamb Crown Roast

A more elegant version of lamb, this crown roast is perfect for impressing guests at holiday dinners.

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Rotisserie Leg of Lamb

Juicy leg of lamb slowly cooked on a rotisserie for even heat and a flavorful crust .

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Smoked Leg of Lamb

This leg of lamb is smoked low and slow for a rich, tender result.

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Showstopper Poultry Recipes

Herb Encrusted Cornish Hens

Perfectly portioned for individual servings, these Cornish hens are encrusted with herbs and smoked to juicy perfection .

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Holiday Rotisserie Goose Recipe

A unique and flavorful holiday dish, this goose is roasted on a rotisserie for crispy skin and tender meat .

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Tequila Lime Rotisserie Chicken

If you love tequila, you'll love the caramelized crust and juicy chicken flavor of this epic recipe.

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Festive Salmon Recipes

Roasted Salmon with Horseradish Sauce

This Roasted Salmon recipe with a creamy horseradish sauce is an easy dinner done in no time so you can spend more time with your guests.

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Hot Smoked Salmon

The best salmon is made with some Pendleton Rye Whisky.

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Crab Stuffed Salmon

Get ready for the best Sockeye Salmon stuffed with real lump crab meat and covered in a Sriracha Rye Glaze.

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What to Serve with Holiday Meats?

When it comes to what to serve with your holiday recipes and meats, the side dishes are just as important as the main attraction. Pair your meats with some classic Potatoes au Gratin—rich, creamy, and baked to golden perfection. Or, if you’re craving something a bit more traditional, try potatoes with sour cream. The cream offers a cool, tangy contrast to the smoky flavors. And for a sweet and tart element, you can’t go wrong with cranberry sauce, perfect alongside any meat, not just turkey.

Best Homemade Cranberry Sauce

This is a unique and flavorful cranberry sauce to complement your holiday recipes. To make, boil some fresh cranberries with a cup of tart cherry juice instead of water. Add a splash of pineapple juice. Stir in about 3/4 cup of brown sugar to balance the tartness, adding more if needed. Optionally, to finish off the sauce, add a few pinches of cardamom to give the sauce a warm, spiced depth. Simmer until the cranberries burst and the sauce thickens, then let it cool before storing it in a jar or serving. Perfect for pairing with holiday meats or as a tangy-sweet side!

And when you’re planning your Christmas feast, don’t forget your homemade Christmas desserts. Christmas cookies and decadent options like Bread Pudding or Wine Cake will always hit that sweet spot, rounding out the meal with festive, sugary goodness.

Woods by Meat

When selecting hardwood for smoking or grilling different types of meat, it’s crucial to match the wood’s intensity with the meat’s richness to get the best flavor. Here’s a breakdown of my recommendations:

Beef: Oak and hickory are ideal for beef, as their bold, robust smoke complements the meat’s richness. Mesquite works well for a more intense flavor, but use sparingly to avoid overpowering the beef.
Pork: Apple, cherry, and maple are excellent choices for pork, offering a sweet and mild smoke that enhances the natural sweetness of the meat. Hickory also pairs well for a more robust, more classic BBQ flavor.
Poultry: Apple and pecan are fantastic for poultry, providing a sweet, nutty flavor without overwhelming the delicate meat. Alder and maple are also good choices for a milder smoke.
Lamb: Oak and cherry balance well with the gamey flavor of lamb, adding a touch of fruitiness and earthiness. Hickory can also work but should be used with care.

Internal Temperatures by Protein

As a reminder to always bring your meats up to a safe temperature, here’s a breakdown of the ideal internal temperatures for various meats in degrees F. If you have not done so yet, make sure to invest in a good digital meat thermometer.

Steaks and Roasts: Cook medium-rare to 130F, medium to 140F, and well-done to 160F.
Pork Chops, Roasts, and Tenderloin: Cook to 145F, then let it rest for three minutes.
Whole Chicken and Turkey: Cook to 165F for breasts, thighs, and wings.
Lamb Chops and Roasts: Cook to 135F for medium-rare or 145F for medium.
Salmon: Cook to an internal temperature of 125F for medium-rare or up to 145F for a firmer, fully cooked texture.

Remember, the key to a truly unforgettable feast starts with high-quality ingredients, a touch of creativity, and a dash of holiday spirit. From locally sourced meats to the right wood for smoking, every detail contributes to making your holiday spread stand out. So, embrace the warmth of the fire, experiment with your favorite flavors, and enjoy the season’s best meals with the ones who matter most.

Here’s to making this holiday season not just freakin’ delicious but truly extraordinary! Cheers!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

The post Best Holiday Recipes appeared first on Over The Fire Cooking.

The Best Butter Recipes

Derek Wolf — Wed, 25 Sep 2024 08:00:00 +0000

This roundup is all about my favorite thing to take steak, seafood, vegetables — basically anything you grill — to the next level: flavored butter recipes! Whether you’re making herb butter, cowboy butter or smoked butter, know that homemade butter is your best friend in boosting flavor. I’m stoked to share all my techniques in my favorite recipes for butter!

Why You’ll Love Butter Recipes
Butter Recipe Basics
This sauce is FYR!
How to Make Clarified Butter
The Best Herb Butter Recipes
The Best Smoked Butter Recipes
The Best Cowboy Butter Recipes
Chili Butters & Other Spicy Butters
Other Buttery Ideas
What to Serve with the Best Butter Recipes
Leftovers and Reheating
FAQs
Flavor X Fire & FOOD X Fire

Why You’ll Love Butter Recipes

If you’ve ever taken a bite of your dinner and thought it needed a little oomph to make it so freakin’ delicious, you’ve come to the right place. Flavored butter recipes — also often known as compound butter recipes — are an easy way to inject a kick into grilled meats and veggies. Because you mix butter with fresh herbs, spices, roasted garlic and more, the possibilities are endless. Once you make your own compound butter, you won’t want to stop!

Butter Recipe Basics

Start with clarified butter. Clarified butter is definitely better in high-heat cooking and grilling recipes. This is because the savory butter also has a higher smoke point. You could use regular unsalted butter for our compound butters too, but just keep in mind that the milk solids and water in regular butter can burn during smoking. That can leave you with some odd flavors, which no one wants! Don’t stress, though. I’ve got a tip on the best way to make your own clarified butter below. You can also find clarified butter at your local grocery store if you’d rather go that route.
Be ready with fresh ingredients. Depending on your recipe, you’ll want basic ingredients like garlic, a combination of herbs like parsley or cilantro, lemon zest, lime zest or even orange zest. We’ll mix those ingredients in a small bowl with our butter.
Give it a twist with pantry ingredients. My FYR Hot Sauces, honey, black pepper and kosher salt are all a great way to make a better butter.
If you’re making smoked butter, do NOT use a briquette. Since we’re infusing our butter with flavor from a smoking-hot coal, you want high-quality charcoal here. Please only use real wood or natural lump charcoal. Do not use briquettes or any charcoal that has been treated with chemicals. I always reach for Cowboy Charcoal because it burns super hot and super clean. That’s exactly what we need in these recipes.

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.

How to Make Clarified Butter

First, grab your unsalted butter — you’ll want about four sticks. Melt the sticks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil.” Next, pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar. Then, pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

The Best Herb Butter Recipes

Garlic herb butter is classic here, but there are as many herbed butter recipes are there are plants in an herb garden! Let me know your favorite in the comments below!

Venison Rack with Herb Butter

Venison Rack with Wild Herb Butter for something unique. Low and slow is the perfect game for a smoker, so that’s exactly what we did!

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Herb Butter American Lamb Steaks

Grab some leg of lamb steaks and grill them over the fire with some herb butter sauce in this recipe!

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Stuffed Lobster Tail with Garlic Butter

Lobster tails stuffed with crab and all doused in a savory garlic butter. Yes, please!

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Grilled Steak and Shrimp with BLK Garlic Butter

Grilled Steak and Shrimp with BLK Garlic Butter for a spicy surf and turf dinner!

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Garlic Butter Shrimp

Garlic butter shrimp is a tangy twist on Hawaiian-style garlic butter shrimp, with great garlic-citrus flavor and a crispy crunch.

Herb Butter NY Strip

Prime cut NY Strips basted in herb butter sauce for the win!

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Grilled Garlic Butter Picanha

This Grilled Garlic Butter Picanha is perfect for a backyard dinner! It's made with golden-brown picanha steaks and spicy garlic butter.

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Parmesan Garlic Butter Mussels

Make something unique yet quick over the fire with these Garlic Parmesan Mussels. They are simple seafood steamed over the fire in cast iron perfect for an appetizer or dinner!

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Reverse Seared Ribeye

The Reverse Seared Ribeye steak recipe with black garlic butter is one of my all-time favorites for the depth of flavor in every freakin' delicious bite.

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Chipotle Garlic Butter Shrimp

Nothing better to warm you up than this Chipotle Garlic Butter Shrimp on a snowy day! A quick cook for a delicious meal!

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Grilled Steak & Shrimp with Garlic Herb Butter

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Grilled Lobster With Garlic Butter

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The Best Smoked Butter Recipes

I’ve been on a kick of infusing butters, chimichurri and salsa verde with extra smoke flavor from a white-hot coal off the grill. It’s a simple technique, but make sure you follow the directions to get the best results. That hot honey butter is one of my favorite ways to dress up a steak right now!

Smoked Butter

As crazy as it sounds, we're dropping hot charcoal into a savory and spicy butter sauce that levels up ANY dish!

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Smoked Steak Butter

Smoked Steak Butter will not only elevate your grilled steak, but will make almost anything taste incredible!

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Hot Honey Butter

Hot honey butter combines sweet, spicy and smoky flavors, and it's so freakin' delicious on steak, seafood and more.

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The Best Cowboy Butter Recipes

Cowboy butter is really just a catch-all term for a spicy herb and garlic butter. It’s a pretty versatile butter because it’s a delicious topping that can be served melted or as classic cold butter.

Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!

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Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.

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Cowboy Butter Sliders

Cowboy Butter Sliders are the ultimate comfort food. Tender sliced filets are slathered in the zesty spicy butter and paired with caramelized onions and gooey mozzarella cheese.

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Grilled Ribeye with Cowboy Butter

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Coffee Crusted Venison Rack with Cowboy Butter

Coffee Crusted Venison Rack for a perfectly cooked venison dinner.

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Chili Butters & Other Spicy Butters

For those of you that like something with a kick. Remember, you can also turn the heat up or down, and adding chilis, hot sauces and cajun seasoning can be just the thing a butter needs!

Chili Butter Steak and Shrimp

Chili Butter Steak and Shrimp for a spicy, savory surf and turf experience.

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Coffee Crusted Ribeyes with Honey Chili Butter

These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.

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Smoked Lobster Tails with Garlic Butter

Smoked Lobster Tails with Garlic Butter is a versatile seafood recipe—perfect for your next special occasion or casual Friday night dinner!

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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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Dirty Lobster Tails with Hatch Chile Butter Sauce

Delicious dirty lobster tails cooked right on top of some hot Cowboy Charcoal. Then, these Lobster Tails are then finished with a Hatch Chile Butter Sauce for extra flavor.

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Grilled Lobster with Hot Honey Butter

Grilled Lobster with Hot Honey Butter for a sweet, spicy lobster treat.

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Sriracha Butter Grilled Lobster Tails

With heat from sriracha and tang from garlic, we've got a dynamic duo of flavor for sriracha butter grilled lobster tails.

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Surf and Turf Burger with Sriracha Chive Compound Butter

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!

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Steakhouse Ribeyes with Horseradish Butter

We can all use a really good steak every once in a while. This Steakhouse Ribeye is loaded with garlic salt and paired with king oyster mushrooms, charred asparagus, horseradish butter and BUSH’S® Steakhouse Recipe Grillin’ Beans.

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Steak Frites with Garlic Chili Butter

Steak Frites with Garlic Chili Butter for your elevated steak and fries dish.

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Bourbon Butter for Grilled Steaks

We hosted an epic summer steak and fries party — and the bourbon butter I made to baste the grilled steaks 1,000 percent stole the show.

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Other Buttery Ideas

Cilantro Lime Butter Scallops

These Cilantro Lime Butter Scallops are perfectly seared then topped off with a zesty citrus butter over top. A great seafood dinner!

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Smoked Tequila Butter Shrimp

Another seafood recipe swimming in butter? Heck yes! Today we have a Smoked Tequila Butter Shrimp Recipe cooked over fire.

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What to Serve with the Best Butter Recipes

As I like to say, the better question is what NOT to serve with these butter recipes. They take steaks, seafood, burgers and other meats to the next level. I also think it’s a great dipping sauce for cornbread, dinner rolls, or a slice of fresh bread.

Another favorite sauce of mine is chimichurri. If you want another sauce to add to your meals that’s fresh and herby, then make sure to check out my Best Chimichurri Recipes!

Leftovers and Reheating

Once you’ve crafted your delicious butter mixture, proper storage is key to maintaining its rich flavor and quality. After you’ve prepared it, let the butter cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to 2 weeks. You can also freeze the butter in ice cube trays for up to 6 months.

FAQs

What kind of butter should I use?

For best results in these butter recipes, go for unsalted butter, since you can season to your favorite flavor more so than with salted butter. There’s a lot of good quality butter in grocery stores! Sample a few store-bought butter brands and see what you like best. I’d love to hear what you find out in your butter taste-testing journey.

Should I brown my butter?

Brown butter works great in lots of other settings, but I try not to do it here. That’s because I don’t want the bold flavor to overpower the other ingredients in our beautiful butter.

Can I swap the herbs or other ingredients?

Definitely! Just keep an eye on the recipe, because you don’t want to create conflicting flavors. For Tex-Mex style dishes, I like to stick with cilantro and parsley. Those two herbs are super versatile, since cilantro is great with Thai and Indian flavors too. Parsley really goes with pretty much anything. For Italian-inspired dishes, rosemary, fresh thyme and oregano are great options too. There are so many different ways to make the perfect spread, I could go on and on!

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By Derek Wolf

The post The Best Butter Recipes appeared first on Over The Fire Cooking.

Best Rotisserie Recipes

Derek Wolf — Wed, 18 Sep 2024 08:00:00 +0000

Join me for a roundup of the Best Rotisserie Recipes — the ultimate way to elevate your backyard grilling game. Whether you’re spinning a whole chicken over the flames or roasting a prime rib to juicy perfection, rotisserie skewers are your new best friend. The steady rotation ensures another level of tenderness – and great flavor – for all your favorite meats.

Why You’ll Love Rotisserie Meats
Tips for Rotisserie Cooking
What’s the History of Rotisserie?
Rotisserie Recipes Roundup

CHICKEN ROTISSERIE RECIPES Roundup

Beef Rotisserie Recipes
Other Rotisserie Recipes
What to Serve with Rotisserie Meats
Leftovers & Reheating
This sauce is FYR!
Rotisserie Recipe FAQs
Flavor X Fire & FOOD X Fire

Why You’ll Love Rotisserie Meats

If you’ve ever been to a Brazilian steakhouse, you know there’s something irresistible about rotisserie meats. The way they rotate over the heat ensures even cooking. This keeps every bite juicy and packed with flavor and mouthwatering aromas. Undoubtedly, the slow and steady rotation makes all the difference. Nothing beats a crispy exterior to complement the tender meat inside.

In other words, when it comes to making the best food for your friends or whole family, rotisserie cooking is the perfect way to cook. Whether you’re spinning a whole chicken, beef ribs, or a leg of lamb, this roundup of rotisserie recipes is going to blow you away. So fire up your grill, grab those rotisserie attachments, and get ready to enjoy some of the best meats you’ve ever tasted.

Tips for Rotisserie Cooking

To get the most out of your rotisserie cooking, follow these tips:

Truss Your Meat: Invest in some kitchen twine so you can truss your whole chicken, turkey, or other meats to keep everything compact and ensure even cooking.
Monitor Your Temperature: Use an instant-read thermometer to check the internal temperature. You’re aiming for 165 degrees F for poultry, 125 degrees F for medium-rare beef, and 145 degrees F for pork.
Low and Slow: Rotisserie cooking works best at low to medium heat, giving the meat time to cook through without burning the exterior. If you’re cooking something like a boneless pork loin, keep an eye on the cook time to avoid drying it out.

What’s the History of Rotisserie?

The rotisserie method dates back centuries, with origins in medieval Europe where it was first used to roast meats over an open fire. Initially, it was a manual process with a spit turned by hand—or even by dogs on treadmills! Today, we’ve come a long way, and the invention of modern rotisserie attachments has made it easy for grill enthusiasts to achieve that same delicious flavor right in their backyard.

Rotisserie Recipes Roundup

Below are my favorite rotisserie recipes to kickstart your grilling adventure. Each recipe, undoubtedly, delivers bold flavors and perfectly tender meat, making them a surefire hit for any occasion. Whether you’re spinning up a classic rotisserie chicken or going all out with prime rib, these recipes are packed with the robust, mouthwatering taste. It’s really what rotisserie cooking is all about.

CHICKEN ROTISSERIE RECIPES Roundup

If you haven’t tried making your own rotisserie chicken yet, then you’re absolutely missing out! It is one of the best way to achieve exceptional flavors. Next time, skip the grocery store version and then make something truly memorable on the rotating spit.

Rotisserie Chicken

A spicy rub with paprika, garlic, sugar, and herbs takes the classic rotisserie chicken to the next level.

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Rotisserie Chicken with Spicy Cilantro Mayo

Spice up your rotisserie chicken recipes with a spicy cilantro mayo drizzle that brings a little bit of heat and a lot of flavor to the table.

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Rotisserie Chicken Chili

The chicken is marinated in a jalapeno lime Pilsner rub with juicy sweet pineapple. And don't worry, there's hot sauce too!

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Lemon Chili Rye Rotisserie Chicken

This recipe features a lemon chili rye rub. This rye infused blend is smoky, slightly acidic and perfectly balances sweet and spicy.

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Tequila Lime Rotisserie Chicken

A tequila lime marinade brings tons of zesty flavor to this rotisserie chicken.

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For more of my other favorite chicken recipes, make sure to also check out my round ups for chicken legs, chicken wings and chicken lollipops.

Beef Rotisserie Recipes

When it comes to beef, the rotisserie is your secret weapon for transforming cuts like prime rib, picanha, and short ribs. The slow, even cooking ensures that each bite is tender, juicy, and then, of course, packed with flavor. From the rich, marbled perfection of prime rib to the melt-in-your-mouth goodness of smoked short ribs, these recipes are guaranteed to please.

Rotisserie Beef Ribs

Succulent rotisserie plate ribs smothered in my favorite Chimichurri sauce? Yes, please!

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Rotisserie Picanha with Parmesan Crust

This slow-roasted rotisserie-style Picanha features a delectable Parmesan Cheese coating and a fresh salsa on the side.

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Rotisserie Picanha

This recipe features my favorite tender and delicious picanha slathered in garlic, onion, salt, and pepper.

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Injection for Prime Rib

Injected with beef tallow for added moisture, this prime rib is a showstopper that’s perfect for special occasions.

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Rotisserie Prime Rib

This recipe's bold flavor comes from the Mequite Peppercorn Lager Rub combined with the best French herbs.

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Garlic Parmesan Rotisserie Tri-Tip

The combo of garlic and parmesan on Wagu Tri-Tip makes a freakin' delicious rotisserie meat.

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Rotisserie Smoked Short Ribs

Slow-cooking short ribs is the fastest way to my heart – the meat almost falls apart and melts in your mouth after it's cooked.

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Brazilian Style Picanha

Skewered Brazilian Style Picanha is a recipe that honors traditional picanha as best I know how. Add in some fresh homemade salsa and farofa, and you've got an epic meal!

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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.

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Other Rotisserie Recipes

For your next special occasion, consider these rotisserie recipes, which feature your favorite holiday meats.

Rotisserie Leg of Lamb

Rotisserie Leg of Lamb is an epic recipe that pairs marinated and roasted lamb with a zesty chimichurri sauce.

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Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!

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Holiday Rotisserie Goose

Holiday Rotisserie Goose is one massive, delicious bird! Slow cooked until tender and juicy, then covered in a Sweet Maple Glaze. This is one holiday you won't soon forget!

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Honey Fire Rotisserie Turkey Legs

Try something different this Thanksgiving with these Rotisserie Turkey Legs. Glazed with a spicy honey bbq sauce over hot Cowboy Charcoal.

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What to Serve with Rotisserie Meats

Rotisserie meats pair perfectly with classic sides like roasted vegetables, mashed potatoes, and fresh salads. A good idea is to prepare a tangy coleslaw or grilled corn on the cob to complement the smoky flavors. And don’t forget to leave out some tasty hot sauce. Whether you’re serving up a rotisserie chicken or a prime rib, it’s a must-have on the table.

Leftovers & Reheating

Leftover rotisserie meat is your best friend when it comes to quick meals. Store leftovers in an airtight container, and keep them in the fridge for up to four days. Get the grill going at a medium 350 degrees F heat. Inside aluminum foil, warm the meats for about 15-20 minutes. For your leftover rotisserie chicken recipes, try turning it into buffalo chicken wraps or a chicken salad with sour cream and fresh herbs.

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.

Rotisserie Recipe FAQs

What’s the most basic way to cook a whole chicken on the rotisserie?

Truss the chicken tightly and season the chicken cavity and skin with salt and pepper. Cook over medium heat until the internal temperature reaches 165 degrees F. Use a drip pan to catch the juices.

Can you rotisserie cook on any grill?

As long as you have a rotisserie attachment, you can rotisserie cook on most grills, including my new FYR Grill that is available for pre-order. My design made sure to make them battery-powered for total convenience.

How do I clean my rotisserie spit?

After cooking, let the spit cool down, then soak it in warm soapy water. Use a scrub brush to remove any residue, and dry it with paper towels before storing.

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By Derek Wolf

The post Best Rotisserie Recipes appeared first on Over The Fire Cooking.

The Best Skewers Recipes

Derek Wolf — Wed, 11 Sep 2024 08:00:00 +0000

Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family.

Why You’ll Love These Skewers Recipes
The Ingredients You’ll Want for Your Skewers Recipes
Tips for The Best Grill Skewers
Metal or Wooden Skewers?
The Best Skewer Recipes

Beef Skewers Recipes
Chicken Skewers Recipes
Pork and Lamb Skewers Recipes
Seafood Skewers Recipes

What to Serve with Skewers
Leftovers and Reheating
Other Round Up Favorites
FAQs
Flavor X Fire & FOOD X Fire

Why You’ll Love These Skewers Recipes

One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces.

Guess what restaurants often serve with skewers or kabobs? Fries! Check out my recipes for Buffalo Chicken Fries, Birria Fries and Loaded Chili Cheese Fries to pair with your skewered food!

The Ingredients You’ll Want for Your Skewers Recipes

Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it!
Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates.
Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.

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Tips for The Best Grill Skewers

Cut your protein and veggies into pieces that are the same size. That way, everything will cook evenly and at the same time.

Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.

Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.

Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you?

Metal or Wooden Skewers?

I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too.

The Best Skewer Recipes

Beef Skewers Recipes

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.

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Black Pepper Steak Skewers

Black Pepper Steak Skewers for a delicious, savory way to enjoy tri-tip steak.

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Steak Onion Skewers

Steak Onion Skewers for a delicious steak and potatoes dinner.

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Parmesan Crusted Steak Skewers

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri.

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Strip Steak Skewers with Salsa Vinaigrette

These Strip Steak Skewers with Salsa Vinaigrette are made with juicy, slow-roasted strips of steak topped with a tangy homemade dressing.

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Philly Cheese Sausage Skewers

Philly Cheese Sausage Skewers because they're delicious!

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Garlic Basted Sirloin Skewers

Garlic Basted Sirloin Skewers are our favorite, classic flavors served in a fresh way! Simple and easy grill with Oklahoma Joe's.

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Teriyaki Bourbon Steak Skewers

Get some savoriness and sweetness all at the same time with these Teriyaki Bourbon Steak Skewers. Roasted over the coals until perfect!

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Skewered Picanha with Bone Marrow Chimichurri

Skewered Picanha with Bone Marrow Chimichurri is a delicious dinner treat!

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Cheesy Skewered Skirt Steak with Salsa Verde

Cheesy Skewered Skirt Steak with Salsa Verde for a crisp kick on a savory dish! More recipes like this to come in my new book, Food X Fire!

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Skewered Flap Steak

This Skewered Flap Steak topped with Habanero Pepper Sauce is inspired by the last time I visited Rodizio's Grill in Nashville.

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Skewered Picanha with Salsa Vinaigrette

Need some inspiration on the grill? Try this Skewered Picanha with Salsa Vinaigrette for a hearty yet tangy bite. Super delicous cooked over fire.

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Cheesy Steak Pinwheels

As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.

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Churrasco Picanha with Jalapeño Vinaigrette Salsa

Churrasco Picanha with Jalapeño Vinaigrette Salsa is one of our family favorites!

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Steak and Bacon Skewers

My Steak and Bacon Skewers recipe layers tender slices of steak, smoky bacon, and savory sausage into a mouthwatering dish. Grilled to perfection with Cowboy Butter Rub and served with crispy fries and chimichurri, these skewers are loaded with bold, meaty flavors you want to miss!

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Flake Steak Skewers

These flake steak skewers are made of mouthwatering strips of ribeye steaks, seasoned with cowboy butter for a freakin' delicious meal.

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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.

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Pizza Steak Skewers

Pizza and steak are freakin' delicious on their own, so here's a match made in heaven: pizza steak skewers with sirloin, sausage and more.

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Chicken Skewers Recipes

Cherry Coke Chicken Skewers

Cherry Coke Chicken Skewers for a sweet, cherry spin on one of our favorite proteins!

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Chicken Bacon Ranch Sausage Skewers

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Chicken Wing Skewers

Chicken Wing Skewers are a game day (or any day) winner!

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Chicken and Scallion Skewers

Chickens and Scallion Skewers recipe for an epic spring evening dinner! Easy to cook and fun to eat, this recipe has it all!

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BBQ Chicken Bacon Ranch Skewers

BBQ Chicken Bacon Ranch Skewers combine our favorites for one awesome dish. Glazed in BBQ and drizzled in ranch, these skewers are delicious!

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Mojo Chicken Drumstick Skewers

Mojo Chicken Drumstick Skewers marinated in a Cuban mojo inspired sauce with some char from Cowboy Charcoal.

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Spicy Mezcal Drumstick Skewers

Tired of the same old stuff? Spice things up a bit with these Spicy Mezcal Drumstick Skewers.

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Fire Roasted Chicken Kebabs

Zesty chicken kebabs cooked over the fire. Get ready to be flavor struck!

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Chicken Bacon Ranch Skewers

Chicken Bacon Ranch Skewers are super easy. Get your taste buds ready for perfectly seasoned chicken pieces, crispy bacon, Buffalo sauce, and homemade Ranch dressing!

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Hawaiian Chicken Skewers

Get ready for some sweet, tangy and savory barbecue: Hawaiian chicken skewers, featuring our brand-new FYR BBQ sauce, Tiki Tiki!

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Pork and Lamb Skewers Recipes

Pizza Sausage Skewers

Pizza Sausage Skewers for all you low carb recipe lovers out there. This sweet and spicy, white and red sauce, Italian sausage duo has it all.

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Parmesan Herb Pork Loin Skewers

Cheese is the key to life. It is so delicious and amazing, that it was hard not to make these Parmesan Herb Pork Loin Skewers.

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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.

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White Wine Herb Lamb Skewers

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.

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Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.

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Harissa Rack of Lamb Kebabs

Crush the bakyard with some North African inspired Harissa Rack of Lamb Kebabs. These delicious meat skewers are amazing over the fire.

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Zesty Lamb Kebabs with Mint Yogurt Sauce

Sweet & tangy American Lamb sliced into cubes them marinated and grilled on kebabs over the fire. Great summer time recipe!

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Seafood Skewers Recipes

Bacon Wrapped Shrimp Skewers

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

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Spicy Tequila Lime Shrimp Skewers

Spicy Tequila Lime Shrimp Skewers will have you coming back for more!

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Shrimp and Sausage Skewers

This recipe features a lip-smackingly good bourbon, butter, and honey glaze over cajun-spiced shrimp and spicy sausage on skewers.

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Lobster Tail Skewers with Bang Bang Sauce

Lobster tail skewers with bang bang sauce are everything you love about lobster tails, this time on a skewer and with a zippy sauce finish.

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Skewered Lobster Tails

Skewered Lobster Tails, seasoned with my Smoked Chipotle Mezcal blend, are fire-grilled, flavor-packed, and straight-up stunning.

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Honey Sriracha BBQ Shrimp

This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!

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Shrimp Al Pastor

Crush this fire cooking thing with these Skewered Shrimp Al Pastor. Simple recipe yet effective cook over hot Cowboy Charcoal!

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What to Serve with Skewers

Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads.

Leftovers and Reheating

If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.

Other Round Up Favorites

Best Chicken Wing Recipes

The Best Steak Pinwheels Recipes

Best Brisket Recipes

Best Smash Burger Recipes

The Best Taco Recipes

Best Surf and Turf Recipes

FAQs

Is it shish kebab or shish kabob?

You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria.

What would be some other types of meats I could use in these skewers recipes?

For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat.

How do I tell when the meat is done?

Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!

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Flavor X Fire & FOOD X Fire

By Derek Wolf

The post The Best Skewers Recipes appeared first on Over The Fire Cooking.

Best Chimichurri Recipes

Derek Wolf — Wed, 31 Jul 2024 08:00:00 +0000

If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!

With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.

Sauce Origins

My Experience

Why You’ll Love Chimichurri
Best Chimichurri Recipe Basics
Tips for Making Chimichurri
Best Chimichurri Recipes for Picanha Steaks
Skillet Steaks
Best Chimichurri Recipes for Grilled steaks
Steak Sandwich Recipes
Best Chimichurri for Lamb Recipes
More Chimichurri-Inspired Recipes
How to Smoke Chimichurri
FAQs
Flavor X Fire & FOOD X Fire

Sauce Origins

Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.

Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.

Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.

My Experience

I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.

One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!

One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.

If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.

Why You’ll Love Chimichurri

My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.

Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.

It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.

Best Chimichurri Recipe Basics

The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.

Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.

To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.

Tips for Making Chimichurri

Dried vs Fresh Herbs: For me, the fresh parsley, cilantro and oregano are the key to getting that authentic chimichurri flavor. However, you might like the dried herbs more! Give both a try to decide your favorite before getting too adventurous with the sauce.
Balance the Acidity: Adjust the vinegar (red wine vinegar, white wine vinegar or apple cider vinegar) and citrus (lemon juice or lime juice) to taste. This balance gives chimichurri its signature tangy flavor.
Storage: Keep your chimichurri in a Mason jar or an airtight container at room temperature for a few hours to let the flavors meld. For longer storage, of course, refrigerate and then consider using ice cube trays to freeze individual portions for easy use.
Variety: Experiment with chimichurri verde and chimichurri rojo. The green chimichurri is classic, while the red version adds a kick with red chili peppers or Fresno chiles.

Best Chimichurri Recipes for Picanha Steaks

The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.

Skewered Picanha with Bone Marrow Chimichurri

Why is bone marrow chimichurri gaining popularity? This recipe will show you why!

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Chimichurri and Cheese Stuffed Picanha

How about throwing some cheese in the mix for a stuffed picanha? Let’s freakin’ gooooo!

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Smoked Picanha with Spicy Smoked Chimichurri

This amazing Smoked Picanha with Spicy Smoked Chimichurri is your ticket to Brazilian steakhouse flavor.

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Picanha with Chimichurri Butter

Skewered Picanha with Chimichurri Butter, cooked rotisserie-style, is one of the easiest ways to make picanha steaks taste phenomenal.

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Skillet Steaks

Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.

Steak Bites with Smoked Chimichurri

This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.

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Steak and Eggs with Charred Scallion Chimichurri

This recipe knocks it out of the park with juicy steak, tender chunks of potato and fluffy scrambled eggs all topped off with homemade charred scallion chimichurri.

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Best Chimichurri Recipes for Grilled steaks

Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.

Brazilian Steaks with Habanero Chimichurri

These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.

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Parmesan Crusted Steak Skewers with Tomato Herb Chimichurri

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri.

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Beef Short Ribs with Chimichurri Butter

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.

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Wagyu Secreto Steak with Roasted Chimichurri

American Wagyu is the best of the best when it comes to steak. Grilled over an open flame and then topped with roasted chimichurri, it's next-level perfection.

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Rotisserie Beef Ribs with Chimichurri

Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.

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Chimichurri Steak and Shrimp

Perfectly grilled filet mignon, smoky bacon and succulent shrimp are leveled up by our delicious chimichurri sauce.

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Grilled Skirt Steak with Chimichurri

With a nice crusted outer layer and a tender, juicy inner layer, this cut is a fan favorite, especially because of the chimichurri sauce on top.

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Beef Back Ribs with Chimichurri

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?

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Steak Sandwich Recipes

Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.

Chimichurri Burger

Tender slices of picanha beef help create a totally unique and different way to make an insanely satisfying, over-the-top juicy burger.

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Smoked Sausage Chimichurri Sandwich

Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!

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Chimichurri Steak Sandwich

The Chimichurri Steak sandwich is my idea of the perfect meal, whether for lunch or dinner.

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Cheese Stuffed Sausage Sandwich with Chimichurri

This Cheese Stuffed Sausage Sandwich is stuffed with gooey cheddar and layered with Italian sausage, a fried egg, and fresh chimichurri.

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Cheese Stuffed Choripan with Tomato Chimichurri

This Cheese Stuffed Choripan is made of provolone-stuffed hoagie rolls topped with chorizo sausage, tomato chimichurri, and spicy habanero.

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Chimichurri Marinated Tri-Tip with Grilled Fries

This delicious cut of meat is best served with a homemade chimichurri sauce full of fresh herbs and French fries on the side.

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Pizza Sandwich with Chimichurri Sauce

The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.

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Loaded Choripan with Spicy Serrano Chimichurri

Loaded Choripan for a delicious, hand held kind of dinner.

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Steak Frites Sandwich with Chimichurri

Steak Frites Sandwich for a delicious way to enjoy the best of steak and freshly fried French fries all in one bite!

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Chimichurri Steak Sliders

Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic beef burger sliders with onion rings.

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Best Chimichurri for Lamb Recipes

Mint chimichurri anyone?! Check out the below recipes to see how I customize my chimichurri recipes to pair with all types of lamb!

Rotisserie Leg of Lamb with Chimichurri

Rotisserie Leg of Lamb is an epic recipe that pairs marinated and roasted lamb with a zesty chimichurri sauce.

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Lamb Skewers with Mint Chimichurri

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.

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Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.

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More Chimichurri-Inspired Recipes

Discover the endless possibilities of chimichurri. These recipes, in particular, prove just how incredibly adaptable and delicious chimichurri can be.

Pancetta Empanadas with Citrus Herb Chimichurri

It is time to dive into these Fried Pancetta Empanadas. Fried them up, paired with Citrus Herb Chimichurri & we are ready to go!

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Beef Empanadas with Chimichurri

Flavorful meat and melted cheese in a crispy dough are paired with my favorite chimichurri dipping sauce.

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Fire Baked Chimichurri Wings

If you’re looking for a fun twist on regular old chicken wings, then you need to try these Fire Baked Chimichurri Wings!

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Chorizo Pizza Bread with Tomato Chimichurri

Chorizo Pizza Bread is everything you love about pizza on a delicious piece of Italian bread!

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Surf and Turf Jalapeño Poppers with Cilantro Chimichurri

Surf and Turf Jalapeño Poppers for a seafood twist on a griller's favorite appetizer.

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Cheese Fries with Chimichurri Steak

This loaded plate of fries has steak, zesty chimichurri sauce and melted cheese for the ultimate comfort food dinner.

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Smoked Chimichurri

This is going to be your new favorite condiment. It takes great recipes to a whole new level with a smoky flavor that will have everyone wondering what your secret is.

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How to Smoke Chimichurri

If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!

Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.

Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.

FAQs

Can I use dried herbs instead of fresh?

Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.

How long does the sauce last?

Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.

Can the sauce be made in advance?

Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.

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By Derek Wolf

The post Best Chimichurri Recipes appeared first on Over The Fire Cooking.

The Best Rib Recipes

Derek Wolf — Wed, 15 May 2024 08:00:00 +0000

Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps, freakin’ stoked.. Tender ribs are so delicious, and there’s really nothing like them. It always feels like a party when a rack of ribs are on the menu.

I know cooking the barbecue ribs can be intimidating if you’re not sure of the best way to go about it, which is what I’m here for. I’ve got a roundup of my favorite recipes, along with all the tips and tricks you’ll need to make the best ones out there.

Why You’ll Love Ribs
How to Cook the Best Ribs

Prep Basics
Cooking & Smoking
Finishing and Serving

My Favorite Rib Recipes

Pork Ribs
Beef Ribs
Lamb Ribs

What to Serve with Ribs
For More Smoked Pork
Leftovers and Reheating
FAQs
Flavor X Fire & FOOD X Fire

Why You’ll Love Ribs

Bone tender, juicy, flavorful, enough to scale up and feed a crowd — what’s not to love? They’re so freakin’ delicious with your favorite dry rub and homemade BBQ sauce. Just keep in mind that while the process of cooking is very easy, it does take a long time. It’s all just about heat management.

For more of my favorite saucy BBQ recipes, check out Honey Fire BBQ Wings, Pulled Pork BBQ Sandwich, Honey Bacon BBQ Chicken Lollipops and Western BBQ Burger.

How to Cook the Best Ribs

Prep Basics

Choosing Your Cut

You’ll hear the most about three types of ribs: baby back ribs, St. Louis style ribs and spare ribs.

Baby backs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. The bones are more curved and they come from the upper part of the pig’s back.

St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.

Which one you’ll choose depends on the recipe, but I truly believe you can’t go wrong.

Trimming

The first thing you’ll want to do is trim the excess fat so you don’t have any flare-ups on the grill. A rack also has a silver skin on the back of the ribs, so you’ll need to remove this thin membrane before cooking.

First, flip your ribs so the bones are curled toward you. Then, use your fingers or a paring knife to slide under the membrane and lift it to remove that first piece from the bones. Finally, grab a paper towel and pull slowly but firmly across until you’ve removed the whole thing.

Some recipes may also have you cut the rack into individual ribs to cook them, so just double-check before you get started. You’ll want a sturdy cutting board and sharp knife for that job.

Seasoning

I find it best to slather them with mustard and use a spice rub before you put them in the smoker. You can also use a mop sauce or your favorite barbecue sauce while you’re cooking to keep them most, then get that delicious caramelization at the end.

Add flavor to everything you’re cooking

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Cooking & Smoking

There are a couple ways I like to do this. If I’m cooking a full rack, I use indirect heat at a low temperature for slow cooking and cook the ribs for several hours. That mop sauce or your favorite BBQ sauce every 30-45 minutes keeps them tender.

If I’m cooking individual ribs, a crutch is foolproof way to get tender, flavorful ribs. A crutch involves wrapping the meat in aluminum foil to concentrate the heat, reduce evaporation and speed up the cooking process.

I usually put the meat in a foil pan. Then, you can add all sorts of delicious ingredients — soy sauce, butter, beer and even whisky. I cover the whole pan tightly with a foil lid and get fall-of-the-bone ribs in no time.

Finishing and Serving

For the indirect cooking method, the racks will finish on their own since they’re already directly on the smoker. Make sure you let them rest for about 15 minutes after you take them off the grill so we can lock in those flavors and juices!

When I’m cooking in the crutch, once the meat is up to temp, I’ll put them back directly on the hot grill for another 20-30 minutes to get those deep flavors and caramelization. Then, it’s all about serving and enjoying these freakin’ delicious ribs.

My Favorite Rib Recipes

Now that we’ve gone through the process to make the best ribs, here’s the roundup of my favorite recipes! Be sure to let me know in the comments which ones you tried and liked the best!

Pork Ribs

Sticky Fried Ribs Recipe

Fried Sticky Ribs for the win!

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Smoked Party Ribs

Smoked party ribs are a freakin' delicious barbecue recipe to share with friends and family.

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Honey Fire Party Ribs

Honey fire party ribs is a sweet and spicy take on party ribs, a viral trend recipe.

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Habañero Peach Smoked Ribs

These Habanero Peach Smoked Ribs are smoked until fall-apart tender, then finished off with a sweet and spicy Habanero Peach BBQ Sauce.

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Smoked Ribs with Bourbon Mop Sauce

Smoked Ribs with Bourbon Mop Sauce to showcase our Sticky Bourbon Brown Ale!

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Nashville Hot Smoke Fried Ribs

Nashville Hot Smoke Fried Ribs for some pork ribs that pack a punch!

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Cherry Cola Spare Ribs

Cherry Cola Spare Ribs for a tangy, savory meal!

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Peanut Butter and Jelly Sticky Ribs

These Peanut Butter and Jelly Sticky Ribs are smoked until tender, breaded and fried, then smothered in a sweet and spicy PB&J BBQ sauce.

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Huli Huli Ribs with Sriracha BBQ Sauce

Huli Huli Ribs with Sriracha BBQ Sauce for a Hawaiian inspired meal right at home.

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Crown Rack of Ribs

Crown Rack of Ribs are pork ribs, seasoned, smoked, stuffed with potatoes and topped with beer cheese!

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Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!

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Sweet Teriyaki Sake Smoked Ribs

Sweet Teriyaki Sake Smoked Ribs are all things good. Complete with a Sake BBQ glaze, these ribs are tender, juicy and so freakin’ delicious!

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Jalapeño Watermelon BBQ Ribs

Jalapeño Watermelon BBQ Ribs just in time for your 4th of July celebrations! I’ve seen a lot happening with watermelon lately, and thought I’d jump on the bandwagon but with my own spin.

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Maple Cajun Smoked Ribs

After falling in love with how maple syrup pairs with spicy food, I decided to venture even further out with these Maple Cajun Smoked Ribs.

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Teriyaki Ribs

Get your offset smoker going with these Smoked Honey Teriyaki Ribs. Using my Oklahoma Joes Highland, we make some epic ribs!

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Maple Guinness BBQ Pork Ribs

Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.

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Molasses Espresso St. Louis Style Pork Spareribs

Crush the backyard with some new spareribs recipe! This is the perfect cook to have while watching the NASCAR race!

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Spicy BBQ Ribs

Delicious and spicy pork ribs smoked over the fire then lathers & caramelized in bbq sauce.

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BBQ Maple Bourbon Ribs

Maple syrup makes these ribs sweet and delicious.

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Beef Ribs

Rotisserie Beef Ribs

Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.

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Smoked Garlic Jalapeño Beef Ribs

Smoked Garlic Jalapeño Beef Ribs for some tender, juicy and beef.

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Gaucho Beef Ribs

Gaucho Beef Ribs for you South American inspired dinner!

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Smoked Wagyu Beef Back Ribs

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?

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Chipotle Black Pepper Smoked Beef Ribs

These Smoked Beef Ribs will be the perfect outdoor cooking experience when you use high quality beef from Global Animal Partnership!

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Smoked Jack Daniels Beef Ribs

Slowly Smoked Jack Daniels Beef Ribs are perfect for a hearty and adventurous dinner. Try them out now!

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Braised Beef Short Ribs

The secret of this Braised Beef Short Ribs recipe is the slow cooking that happens in the Dutch oven over the elegantly designed Breeo fire pit.

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Grilled Beef Short Ribs

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.

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Tomahawk Beef Short Ribs

Tomahawk Beef Short Ribs for an epic dinner.

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Rotisserie Smoked Short Ribs

Try my Rotisserie Smoked Short Ribs on your grill now. They are grilled to make sure you get both smoky and savory flavors on your beef ribs!

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Grilled Korean BBQ Short Ribs

Everyone loves some good short ribs. Try these Grilled Korean BBQ Short Ribs so that you do not miss out!

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Beef Rib Sandwich

My take on the Beef Rib Sandwich is a fun South American-style way of cooking beef ribs over the fire. The tender beef, zesty chimichurri, and melty cheese are a combo that is so freakin' delicious!

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Lamb Ribs

Honey Chipotle BBQ Lamb Ribs

BBQ Lamb Ribs like you have never had them before. Doused in a Honey Chipotle BBQ Sauce while being smoked over fire. Tender and delicious!

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BBQ Lamb Ribs

Slowly roasted BBQ Lamb Ribs for Easter! Cannot be beaten.

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What to Serve with Ribs

Ribs are such a classic BBQ meal that it makes sense to keep it classic with the sides. The jalapeno cheddar cornbread highlighted in this recipe is so freakin’ delicious, and you can do a green salad, broccoli slaw or coleslaw as a vegetable.

For More Smoked Pork

Smoked BBQ Pork Belly Recipe

Smoked Pork Burnt Ends

Smoked Bacon Wrapped Pork Tenderloin

Smoked Pulled Pork Sandwich

Smoked Sausage Breakfast Skillet

Smoked Carnitas Tacos

Leftovers and Reheating

For leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place the meat on a baking sheet, cover tightly with heavy-duty aluminum foil and reheat at 200-205 degrees.

FAQs

Why do ribs take so long to cook?

Ribs have a lot of fat and connective tissue, which means they need more time to break down and redistribute the fat and flavor. You also want to cook them at low temperatures, around 200-250 degree F, so that process can happen properly.

What BBQ rub is best for ribs?

Anything with brown sugar, kosher salt, black pepper, onion powder, garlic powder and smoked paprika is so freakin’ delicious. You can also make your own or check out my rubs and blends on Spiceology!

What do you like better, beef or pork ribs?

They’re really different! Beef ribs are larger and have more fat, so they tend to be better when you braise them. Pork has a milder flavor, so they can be more versatile. But my favorite is whichever one is on my plate, they’re both great and full of flavor.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

The post The Best Rib Recipes appeared first on Over The Fire Cooking.

Smoked Pulled Lamb

Derek Wolf — Mon, 25 Mar 2024 08:00:00 +0000

Leg of lamb is a traditional springtime or Easter dinner, but there’s nothing typical about this smoked pulled lamb recipe. I love the flavor of lamb any time of the year. With this spicy but sweet shredded lamb, I’m sure your dinner guests will too. It’s so freakin’ delicious on gyros, tacos or whatever you’re in the mood for — special occasion or not.

The trick with this one is to be patient! Once you cover the lamb with foil and start the braising process, resist the urge to open it up. You really can’t “over braise” a cut like this, so let the cooking time run its course. Our braising ingredients are guaranteed to have the tender meat falling off the bone. Add in our Chipotle Garlic Rub and FYR RED Hot Sauce for a spicy but savory crust on the outside and you’ve got the most flavorful meat on the dinner table.

Why You’ll Love Smoked Pulled Lamb
Smoked Pulled Lamb Ingredients
This sauce is FYR!
Homemade Hummus
How to Make Smoked Pulled Lamb

Seasoning
Smoking Your LEG OF LAMB
Braising Your SMOKED PULLED LAMB
Assembling Your Gyros

What to Serve With Smoked Pulled Lamb
For more lamb
Leftovers and Reheating
FAQS
Smoked Pulled Lamb Recipe

Why You’ll Love Smoked Pulled Lamb

Lamb sometimes gets a reputation for having a gamey flavor, but starting with high-quality pasture-raised lamb meat (like what we’ve seen from the American Lamb Board) can turn all of us into lamb lovers.

The larger cuts are off the charts when it comes to flavor, tender texture and feeding a hungry crowd. Our FYR RED Hot Sauce and Chipotle Garlic Rub take this to a next-level BBQ recipe, and there are so many great ways to serve it. I’m always stoked when I get to introduce people to a protein they might not use all the time. So, this is your sign to channel your inner backyard pitmaster, head to your neighborhood grocery stores or local butcher and pick up a leg of lamb.

Smoked Pulled Lamb Ingredients

Leg of Lamb: A large and impressive cut. This bone-in leg of lamb will get incredibly tender in the smoker thanks to our delicious braise. The Chipotle Garlic Rub and FYR RED Hot Sauce will create a good crust and enhance the smoky flavor.

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Braising Ingredients: Beef broth, thinly sliced onions and local honey are all you need here.
Gyro Toppings: Pita bread, hummus, tzatziki, sliced red onions, sliced tomatoes, shredded lettuce, fries and feta cheese make our smoked pulled lamb recipe better than any gyro restaurant meal out there.

Homemade Hummus

Take 1 15-ounce can of chickpeas, drained and rinsed, and add them to the food processor with 1/4 cup of tahini, 1/4 cup of olive oil, 3 tablespoons lemon juice, 1/4 cup of water, 1 medium garlic clove, and 3/4 teaspoon of salt. Process all those ingredients until you have a smooth mixture, which takes about 30 seconds.

Put the hummus in a bowl and transfer it to the fridge for 30 minutes or so; this is a great way to let the flavors meld together. Serve with our lamb gyros or straight up on warm pita bread.

How to Make Smoked Pulled Lamb

The brine and braise for this recipe is going to take some time, but we’ve got this. The prep only takes 30 minutes, so after that you can kick back and let the smoker do its slow cooking work.

Seasoning

Place your whole bone-in leg of lamb on a baking sheet, score the fat cap, slather with 1/4 cup of FYR RED Hot Sauce and generously season all sides with 1 cup of Chipotle Garlic Rub to completely cover the roast. Place the leg of lamb in the fridge, uncovered, for at least 4 hours but ideally overnight.

Smoking Your LEG OF LAMB

Preheat your smoker to about 250 degrees Fahrenheit. Add some wood chips or wood chunks if you want extra smoky flavor. Take your leg of lamb out the fridge and place it on the smoker. Let the lamb smoke until the meat reaches 165 degrees internal (about 3 hours). Once the lamb has hit temperature, take it off the smoker and place it in a large foil bin.

If smoking the lamb isn’t your favorite option, check out my Grilled Lamb Chops.

Braising Your SMOKED PULLED LAMB

Fill the bin with 2 1/2 cups of beef broth, 2 tablespoons of honey and 2 sliced onions. The liquid in the bin should come up to about 50 percent of the leg of lamb’s height, so add more or less broth if necessary. Tightly cover with foil and place the whole thing back on the smoker at 300 degrees.

Smoke until the meat is probe tender and shreddable, another 3 or 4 hours. Once the roast is done, pull the bin off the smoker and let the lamb rest for 20 minutes.

For more braising recipes, check out Braised Beef Short Ribs, Beer and Herb Braised Lamb Shanks Recipe and Tacos Al Pastor.

Assembling Your Gyros

After the lamb rests, remove from the bin and use two forks to shred the meat. If you want, you can also strain and simmer the leftover au jus down by half for a freakin’ delicious dipping sauce.

Add a handful of the shredded lamb to some pita bread, along with your favorite gyro toppings — hummus, tzatziki, sliced red onions, sliced tomatoes, shredded lettuce, fries and feta cheese are all great here. Serve and enjoy!

What to Serve With Smoked Pulled Lamb

These gyros are a meal unto themselves! The smoked pulled lamb also works great for tacos or lamb sliders. If you want to make this cut more of a traditional meal, serve the meat over mashed potatoes with the leftover au jus and snow peas sautéed in butter and kosher salt on the side.

For more lamb

Hanging Lamb Leg

Smoked Rack of Lamb

Cast Iron American Lamb Chops

American Lamb Tacos Al Pastor

Beer Braised Lamb Shanks

Barbacoa Lamb Tacos

Leftovers and Reheating

Braised meats make incredible leftovers. They’re often even better the next day. Store your leftover smoked pulled lamb in an airtight container in the fridge for 3-5 days. Reheat the meat in a baking sheet in the oven or on the stovetop, then assemble your gyros, tacos or sliders again and serve.

FAQS

Can I cook the leg of lamb a different way?

Sure. If you don’t have a smoker or want less smoky flavor, you can braise the lamb in your oven or slow cooker. Be sure to do your research to find the ideal time and temperature to make sure the lamb cooks the way you want it!

How can I make sure I reach the right temperature for the meat?

A leave-in probe thermometer or digital thermometer is the best way to ensure your temp is spot on.

Can I use a boneless leg of lamb?

You can, but the cut will likely take less time and the bone adds some extra flavor. A boneless roast is easier to carve, but bone-in has that extra connective tissue great lamb flavor.

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Smoked Pulled Lamb

Smoked pulled lamb, braised on the smoker, makes a freakin' delicious base for gyros, tacos or sliders.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Prep Time 30

Cook Time 7

Brining Time 4

Total Time 11 30

Servings people

Calories 690kcal

Author Derek Wolf

Ingredients

Lamb:

1 Whole Bone In Leg of Lamb
1 cup Chipotle Garlic Rub
¼ cup FYR RED Hot Sauce

Braising:

2.5 cups Beef Broth
2 medium Yellow Onions sliced
2 tbsp Local Honey

Gyro:

Pita Bread
Homemade Hummus
Tzatziki Sauce
Sliced Red Onions
Sliced Tomatoes
Chopped Lettuce
Cooked Fries
Feta Cheese

Instructions

Place your leg of lamb on a baking sheet, score the fat, slather with FYR RED Hot Sauce and generously season all sides with Chipotle Garlic Rub in order to completely cover the roasts.
Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
Pull your leg of lamb out and place on the smoker to cook until 165F internal (about 3 hours).
Once the lamb has hit temperature, pull out and place in a large foil bin. Fill into the bin your beef broth, honey and sliced onions. The liquid in the bin should come up to 50% of the lamb legs height, so add more or less if necessary.
Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
Once the roast is done, pull off and let rest for 20 minutes.
After the rest, pull the leg of lamb out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce!)
Add a handful of the shredded lamb to some pita bread along with your favorite gyro toppings (some included above). Serve and enjoy!

Video

Notes

Homemade Hummus

Making your own hummus gets you a spread that’s way more delicious than anything you’d find at the store. All you need is four main ingredients — chickpeas, lemon juice, tahini and olive oil (and OK, sometimes garlic if you’re feeling it) — and a food processor. Take 1 15-ounce can of chickpeas, drained and rinsed, and add them to the food processor with 1/4 cup of tahini, 1/4 cup of olive oil, 3 tablespoons lemon juice, 1/4 cup of water, 1 medium garlic clove, and 3/4 teaspoon of salt. Process all those ingredients until you have a smooth mixture, which takes about 30 seconds. Put the hummus in a bowl and transfer it to the fridge for 30 minutes or so; this is a great way to let the flavors meld together. Serve with our lamb gyros or straight up on warm pita bread.

Nutrition

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Grilled Lamb Arayes

Derek Wolf — Wed, 05 Apr 2023 08:00:00 +0000

Middle Eastern arayes are a traditional street food that are super popular around the world. They normally use a ground beef mixture, but I wanted to try ground lamb. There is a myriad of spices that you can use for the stuffing, so be sure to try these Grilled Lamb Arayes, or at least this technique because you can make them with whatever you enjoy.

Why You’ll Love Grilled Lamb Arayes

This traditional Middle Eastern dish is going over the fire for a nice sear on the outside and a gooey cheese center. Arayes are pita bread sandwiches that are delicious all by themselves, but the charred crust adds some new flavor to them. These lamb sandwiches with fresh herbs in crispy pita are perfect for family dinners and a great party food.

Grill this arayes recipe up on an outdoor grill and serve with a side of tahini because the only way this dish is getting better is with a side dip!

Grilled Lamb Arayes Ingredients

To create your stuffing, you’ll mix lamb, parsley, garlic, onion, smoked paprika, ground cumin, ground cinnamon, ground coriander, and kosher salt and cook them over the hot grill.

To create the arayes, you’ll also need pita rounds and smoked gouda.

Then you’ll pair them with a tahini sauce made out of tahini paste, lemon juice, garlic, ground cumin, kosher salt, and water. I also garnished the tahini sauce with sesame seeds, smoked paprika, fresh parsley, and a little olive oil for a photo finish!

With only 15 minutes of prep and 1 hour of cook time, you’ll be ready to serve 4! Let’s get into it.

How to Make Grilled Lamb Arayes

The Prep Work

Begin by adding the ground meat to a large bowl and mixing with the rest of the ingredients for the stuffing. Pro Tip: make sure to squeeze the onions dry so that the ayares are not soggy.

Once the meat mixture is complete, slice your pita bread in half. Then open it up so it becomes a pita pocket. Take a handful of the stuffing and carefully add into half circle pockets, making sure to leave a hole in the middle to stuff some cheese.

Encase some of the cubed cheese into each pita half and cover with more stuffing. Just like that, we’re well on our way to enjoying some grilled lamb arayes!

Repeat this process so that all your pita is stuffed full. Then, place all the meat-stuffed pitas in the fridge for 15 minutes to firm because I know you don’t want soggy arayes!

For more with lamb, check out my Spiced Lamb Kebabs with Mint Chimichurri, Garlic Herb Lamb Crown and Rotisserie Leg of Lamb with Chimichurri Sauce.

In another bowl, add your tahini paste along with all the other ingredients for the sauce to the lamb-stuffed pitas. As you mix, the sauce will thicken. Add water to the sauce slowly and mix until you have a thin peanut butter-like consistency. Set to the side until ready to serve.

Preheat your charcoal grill for a two zone cooking method at medium-high heat (around 400F) for direct cooking. Also add a cast iron skillet over the flames 2 minutes before cooking so that it can also preheat.

Grillin’ Time

I added some oil to my skillet so that the Grilled Lamb Arayes wouldn’t stick during the initial sear. Now, add your arayes with the meat filling side down to the skillet. Sear the raw meat until you have developed a nice crust (about 40-60 seconds). Then flip the arayes to its side and sear both sides of the pita for another 40-60 seconds.

For more “meat pockets” style recipes, check out my Fried Pancetta Empanadas, Baked Lamb Empanadas and Mini Crunchwrap Supreme.

Once everything is crispy and seared, pull each grilled pita off the skillet. Transfer sandwiches to the cooler side of the grill so that they can finish cooking indirectly. Let them cook at medium heat (350F) for 20-30 minutes until the meat is 160F internal. Make sure to flip them over every 5-7 minutes so that we can ensure even cooking.

Once done, place sandwiches on a wire rack and let them cool for 5 minutes.

Serve the arayes on a large plate with the tahini sauce in a bowl to the side. Remember, I garnished my tahini sauce with olive oil, sesame seeds, paprika, and parsley for a bit of added flavor and pizazz.

I could personally enjoy these Grilled Lamb Arayes with tablespoons of the mixture, but serving on the side is probably the more normal thing to do… That and a fresh salad and you have a wonderful meal.

Enjoy!

For more Lamb

Smoked Pulled Lamb

Smoked Rack of Lamb

Lamb Al Asador

Herb Butter American Lamb Steaks

BBQ Lamb Ribs

Zesty Lamb Kebabs with Mint Yogurt Sauce

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By Derek Wolf