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

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

Table of Contents

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

What Makes the FYR Grill Different

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

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

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

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

How to Use the FYR Grill

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

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

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

​Best Recipes for the FYR Grill

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

Beef, Lamb and Pork

Carne Asada Baked Potato

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

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Cowboy Candy Rubbed Grilled Steak with Bacon Jam

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

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Hanging Tomahawk Steaks

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

View Recipe

Grilled Raclette

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

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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.

View Recipe

Grilled Vacio

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

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Pizza Sausage Skewers

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

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Grilled Lamb Chops

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

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Meat Skewers Recipe

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

View Recipe

Chicken

Grilled Butterflied Chicken Drumsticks with Queso

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

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Grilled Chicken Fajita Quesadilla

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

View Recipe

Rotisserie Chicken

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

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Chicken Bacon Ranch Tacos

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

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Honey Korean Gochujang Wings

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

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Honey Bacon BBQ Chicken Lollipops

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

View Recipe

Seafood

Grilled Seafood Platter

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

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Grilled Lobster Tails with Honey Cajun Butter

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

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Grilled Lobster Tails with Beer Butter

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

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Texas Fajitas

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

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Shrimp Tostadas

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

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Grilled Salmon Fillets with Cowboy Butter

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

View Recipe

​

FAQs

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

These grilled beef kebabs are going to blow your mind, both in terms of flavor and technique. I got the inspiration for this recipe from a Turkish viral video, which wraps ground beef around bamboo skewers. Basically picture beef kebabs in corn dog form and you’ve got it! 

You can make the beef kebabs on the smoker, like I did, or in the oven. If you do use a smoker, make sure to use Cowboy Charcoal. Y’all know Cowboy Charcoal is my holy grail of grilling and smoking fuel. It burns incredibly clean and hot, so I have the confidence to use it in everything from smoked butter and smoked chimichurri sauce to…pretty much every chicken, steak, pork, and seafood recipe. Pick up a bag, grab some ground beef out of the freezer and make these grilled beef kebabs for the whole family tonight!

Post sponsored by Cowboy Charcoal

Why You’ll Love Beef Kebabs

I love making skewers, so I’m always searching for new, flavorful ways to grill meats this way. The Turkish approach is so freakin’ cool! Based on the success of the technique I used for steak and bacon, garlic Parmesan chicken, pizza steak and French onion steak skewers (thanks to Salvador Mazzocchi for the tip), I couldn’t wait to give these grilled beef kebabs a try.

The ground beef seasoning gets a spicy BBQ twist with my Cowboy Butter Seasoning and diced jalapeño, then we serve over waffle fries! Definitely my favorite base for any skewers recipe. Don’t miss the buttery hot sauce, either. It makes the whole dish so freakin’ delicious. You’ll be a hero serving these at a summer dinner, special occasions and everything in between.

Looking for more recipes with ground beef? Check out Beef Empanadas, Beef Armadillo Eggs, Burger Stuffed Onion Rings or any of The Best Burger Recipes!

Beef Kebabs Ingredients

• Kebabs: For the meat itself, we’ll use ground beef, grated onion, chopped parsley, Cowboy Butter Seasoning, minced garlic, jalapeño and an egg (as a binder).  
• Platter: The foundation for our kebabs? Your favorite frozen waffle fries, sliced white onion, cherry tomatoes and chile peppers. 
• Sauce: ​Because you don’t want to mess with perfection, I’ve got a simple sauce here. Just a cup of melted butter and a dash of your favorite hot sauce!

How to Make Beef Kebabs

​Who’s ready for a new take on shish kebab? Let’s do this! 

First, grab a large bowl and mix together ground beef, onion, parsley, Cowboy Butter Rub, minced garlic, jalapeño and 1 fresh egg. Once you’ve mixed the beef together, place a small handful of kebab meat on top of the middle of a plastic bag.

Top with a wooden skewer, then fold the plastic bag over and gently push the meat into a long shape so it fills out the skewer. Repeat until all the wooden skewers are done.

Next, add fries to a large skillet along with the kebabs, cherry tomatoes, sliced onions and 10-12 chile peppers. Then, pour your butter sauce, made by combining melted butter and hot sauce, over the top to finish.

Using your Cowboy Charcoal, preheat your smoker to 350 degrees F. Add the entire skillet to the smoker until the kebabs and fries are fully cooked — total cooking time will be around 20-25 minutes.

When they’re done, pull the skillet off the grill and let it cool. Garnish the whole grilled beef kebab skillet with chopped parsley and enjoy!

What to Serve with Beef Kebabs

We’ve got a whole meal with this beef kebab platter — a cold beer on the side would be a huge hit! If you’re making this again without the fries and tomatoes; then I think pita bread, grilled bell peppers or other colorful vegetables would round out the platter nicely. 

Leftovers and Reheating

If you’ve got leftover beef kebabs, store them in an airtight container in the fridge for up to three days. To reheat, put them back in the skillet, then reheat on your grill or stovetop at medium heat for 5-10 minutes. You can add a splash of water or broth and put a lid on the skillet to keep the meat from drying out. 

For More Skewers

Flake Steak Skewers

Pizza Steak Skewers

Teriyaki Bourbon Steak Skewers

Garlic Parmesan Chicken Skewers

Teriyaki Chicken Skewers

BBQ Chicken Bacon Ranch Skewers

FAQs

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Flavor X Fire & FOOD X Fire

By Derek Wolf

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

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Beef Kebabs

These grilled beef kebabs are going to blow your mind, both in terms of flavor and technique. Inspired by a Turkish approach and BBQ flavors!

Course Dinner, Lunch, Main Course

Cuisine Middle Eastern

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 1415kcal

Author Derek Wolf

Ingredients

Kebabs:

• 1.5 lbs Ground Beef
• ½ cup Grated Onion
• ¼ cup Chopped Parsley
• 2 tbsp Cowboy Butter Rub
• 2 tbsp Minced Garlic
• 1 Jalapeno diced
• 1 Fresh Egg

Platter:

• 3 cups Frozen Waffle Fries
• 1 White Onion Sliced
• 1 cup Cherry Tomatoes
• 10-12 Chile Peppers

Sauce:

• 1 cup Melted Butter
• 1.5 tbsp Hot Sauce

Instructions

• In a bowl, mix together the ingredients for the kebabs.
• Place a small handful of kebab meat on top of the middle of a plastic bag. Top with a wooden skewer then fold the plastic bag over and gently push the meat into a long shape so it fills out the skewer. Repeat until all skewers are done.
• Add your fries to a large skillet along with the kebabs, tomatoes, slice onion and chile peppers. Pour your butter sauce over the top to finish.
• Preheat your smoker to 350F with Cowboy Charcoal.
• Add the entire skillet to the smoker to cook for 20-25 minutes until the kebabs are done and the potatoes are done. Pull off once done to cool.
• Garnish with chopped parsley and enjoy!

Notes

Homemade Fries

If you want to make your own fries, here’s a super simple oven method. Wash 2-3 large Russet potatoes and cut them into your fry shape. Then, soak the potatoes in cold water for about 30 minutes to remove excess starch. This step is key for crispy fries!

When you’re ready to cook, drain the fries, pat them dry with paper towels and toss them with oil, salt and some Cowboy Butter Seasoning to match flavor of the beef kebabs. Spread on a single layer on a baking sheet and bake at 425 degrees Fahrenheit for 30 minutes, flipping halfway through. Serve your golden crispy fries with these beef kebabs, chicken skewers and more! 

This method is for regular fries. But, if you have a mandoline with a crinkle cutter blade, you can do the waffle fries easily! If you want to make these in your air fryer, cook at 400 degrees F for 15-20 minutes, shaking the basket every 5 minutes.You could also fry these in vegetable oil in a Dutch oven on the grill while you’re making the beef kebabs. Frying will take about 7-8 minutes total (see this recipe for peppercorn herb steak with fries for reference). 

Nutrition

Calories: 1415kcal | Carbohydrates: 76g | Protein: 40g | Fat: 109g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 43g | Trans Fat: 4g | Cholesterol: 284mg | Sodium: 1514mg | Potassium: 1910mg | Fiber: 14g | Sugar: 10g | Vitamin A: 3219IU | Vitamin C: 199mg | Calcium: 228mg | Iron: 10mg

The post Beef Kebabs appeared first on Over The Fire Cooking.

Steak and potatoes are a classic pairing for all the right reasons. But every great classic needs an update every once in a while, right? These jalapeño popper croquettes are a freakin’ delicious way to dial up your usual steak and potatoes dish. They’ve got just the right amount of kick with the fluffy potato texture everyone loves. Added shredded Jack cheese and some avocado ranch dressing? Dinner tonight for sure. 

There are so many awesome cooking concepts out there in cyberspace, and inspiration credit for the jalapeño popper croquettes goes to my friend Tom Judkins at The Backyard Palate. His cowboy butter steak and croquettes recipe looks phenomenal! I wanted to introduce jalapeño popper ingredients (because y’all know I love a good jalapeño popper), so this recipe was born. 

Table of Contents

• Why You’ll Love Steak with Jalapeño Popper Croquettes
• ​Steak with Jalapeño Popper Croquettes Ingredients
• Why Use Golden Potatoes? 
• How to Make Steak with Jalapeño Popper Croquettes
• Grilling the Steak
• Making the Jalapeño Popper Croquettes
• Making the Avocado Ranch and Serving
• What to Serve with Steak with Jalapeño Popper Croquettes
• For More Jalapeños
• Leftovers and Reheating
• FAQs
• Most Anticipated Grill of 2025
• Steak with Jalapeño Popper Croquettes Recipe

Why You’ll Love Steak with Jalapeño Popper Croquettes

Croquettes are these amazing deep-fried balls of potato goodness, with a golden brown crust and pillowy soft potatoes. Originating in France, they’re typically made of mashed potatoes mixed with or stuffed with a filling.

Meat, seafood, cheese, vegetables, rice, and various herbs and spices are all great options for a flavorful center. So, I figured, why not give these potato croquettes the Over the Fire Cooking treatment? And, of course, that means introducing my favorite jalapeño popper flavors. Since some jalapeño popper bites already get the deep fryer treatment (and are arguably one of the best appetizers out there), jalapeño popper croquettes weren’t a leap at all. 

I went with New York strip steak as the meat accompaniment for these jalapeño popper croquettes, spiked with just a bit of my Cowboy Butter Seasoning. But, since this recipe is really about the jalapeño popper croquettes, you can use whatever cut of steak you want here! And the avocado ranch for dipping is so freakin’ delicious. It complements the heat of the jalapeno peppers and the crispy breadcrumb crust perfectly. You’re going to love these for your next steak dinner!

Looking for more steak and potatoes? Check out my recipes for Steak and Potatoes, Steak Bites with Mashed Potatoes and Grilled Steak with Skillet Potatoes.

​Steak with Jalapeño Popper Croquettes Ingredients

• Steak: We’ll grill a New York strip steak for this recipe and rub with Cowboy Butter Seasoning.
• Croquettes: To make the jalapeño popper croquettes, we’ll use peeled golden potatoes, corn starch, eggs, breadcrumbs, all-purpose flour, jalapeño peppers, shredded Jack cheese and frying oil.
• Avocado Ranch: I freakin’ love this dressing. We’ll need an avocado, sour cream, mayonnaise, chopped cilantro, garlic powder, black pepper, buttermilk and kosher salt. 

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How to Make Steak with Jalapeño Popper Croquettes

Grilling the Steak

Let’s start this recipe with the steak! Slather your New York strip steak in oil and generously season with my Cowboy Butter Rub. Set to the side.

While the steak comes to room temp, add a dutch oven to the grill over the hot fire and begin to boil your potatoes for the croquettes. Continue to boil potatoes (you’ll want about 5-6 golden potatoes) until they’re completely softened.

Now, get your fire to 400 degrees F for direct cooking. Add your steak to the grill to cook for about 5-8 minutes per side, or until the steak’s internal temperature reaches 120 degrees F. Pull off once done and let rest for 10 minutes. 

Also remove the potatoes from the dutch oven and peal the skin away.

Making the Jalapeño Popper Croquettes

Next, we’ve got to mash our potatoes in a large mixing bowl.

Once you’ve mashed your potatoes, add in cornstarch, finely diced jalapeños, shredded Jack cheese and salt to taste. Mix thoroughly, then form mixture into small balls.

Whisk your 3 fresh eggs in a bowl and drop the potato balls in the beaten egg mixture. Remove from the egg wash, then place in another bowl with a mixture of 1 cup all-purpose flour and 3-4 cups breadcrumbs. Roll them in the mixture until they’re coated.

Now it’s time to fry! Heat up your frying oil to 350 degrees Fahrenheit. Then, when the oil’s hot, place the jalapeño popper croquettes in to fry for 3-4 minutes (until crispy golden brown). Once they’re done frying, remove from the oil and let them cool.

Making the Avocado Ranch and Serving

Place your ingredients for the avocado ranch — avocado, sour cream, mayonnaise, chopped fresh cilantro, garlic powder, black pepper, enough buttermilk to reach your desired consistency and kosher salt to taste — in a blender. Blend until smooth, then set to the side.

Slice up the steak, serve with the jalapeño popper croquettes and top with ranch. Enjoy!

What to Serve with Steak with Jalapeño Popper Croquettes

​Since steak and potatoes is a classic steakhouse combo, you could go with some traditional steakhouse sides here. Creamed spinach (like the one from this Ruth Chris recipe) could be freakin’ delicious! You could also serve with grilled green vegetables, a wedge or Caesar salad, or something to complement the jalapeño flavors (like a slaw). 

For More Jalapeños

Bacon Wrapped JalapeNo Poppers

Surf and Turf Jalapeño Poppers

Jalapeño Chicken Drumstick Poppers

Jalapeño Popper Smash Burgers

Shrimp Jalapeño Poppers

Smoked Fried Jalapeño Poppers

Leftovers and Reheating

If you’ve got leftover steak and jalapeño popper croquettes, store them in separate airtight containers in the fridge for up to three days. You can store your leftover avocado ranch dressing in a mason jar in the fridge for 3-5 days as well.

To reheat your grilled steak, wrap it in aluminum foil (you can store it this way inside the airtight container) and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again. To reheat the jalapeño popper croquettes, bake on a sheet in a 350-degree F oven for 10-15 minutes until they’re heated through and crispy. If you’re using your air fryer, cook at 350 degrees F for 5-8 minutes, shaking the basket halfway through.

FAQs

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

Print

Steak with Jalapeño Popper Croquettes

These jalapeño popper croquettes are a freakin' delicious way to dial up your usual steak and potatoes dish.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, French

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 1074kcal

Author Derek Wolf

Ingredients

Steak:

• 1 NY Strip Steak
• 2.5 tbsp Cowboy Butter Rub
• Canola Oil as needed

Croquettes:

• 5-6 Golden Potatoes peeled
• 3 tbsp Corn Starch
• 3 Fresh Eggs
• 3-4 cup Bread Crumbs
• 1 cup All Purpose Flour
• 2 medium Jalapenos finely diced
• 1 cup Shredded Jack Cheese
• Frying Oil as needed

Avocado Ranch:

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

Instructions

Croquettes:

• Boil your potatoes until completely softened, then mash them up in a bowl
• Add in the cornstarch, jalapenos, cheese and salt to taste. Mix thoroughly. Roll into small balls.
• Whisk eggs in a bowl and drop in the potato balls. Pull out and place in another bowl with the mixed flour and bread crumbs.
• Heat up some frying oil to 350F.
• Add the croquettes to the oil to fry for 3-4 minutes until golden crispy brown. Pull off once done and let cool

Steak & Ranch:

• Slather your steak in oil and generously season with my Cowboy Butter rub and some ranch seasoning. Set to the side.
• Preheat your fire to 400F for direct cooking.
• Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
• Add all the ingredients for the Ranch to a blender and blend until smooth, then set to the side.
• Slice up the steak, serve with the croquettes and top with ranch. Enjoy!

Notes

Why Use Golden Potatoes? 

You’ll remember from this surf and turf baked potato and this fried potato skin recipe that I like to use russets for baked potatoes. But, since this jalapeño popper croquettes recipe calls for mashed — not baked — potatoes that are then fried, I decided to pick up golden potatoes instead. Their buttery texture, smooth but slightly dense mash, and natural creaminess work really for the potato croquettes. They’re also more forgiving, so you don’t have to worry about over-mashing and losing some of that buttery texture. Russets still work well for mashed potatoes, though, so feel free to use those if that’s what you have on hand!

Nutrition

Calories: 1074kcal | Carbohydrates: 138g | Protein: 43g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 200mg | Sodium: 906mg | Potassium: 1741mg | Fiber: 17g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 56mg | Calcium: 587mg | Iron: 12mg

The post Jalapeño Popper Croquettes with Steak appeared first on Over The Fire Cooking.

This Cheeseburger Fondue takes the best parts of a cheeseburger and flips the script. Inspired by a famous Japanese dish, the burger patty hits a skillet full of sizzling hot, melty cheese. It’s smoky, gooey, and absolutely wild in the best way possible.

You get all that seared beef flavor, molten cheese, and then a dreamy sauce that pulls everything together. Add some fries on the side if you dare, but fair warning: you might not be able to stop dipping into that cheeseburger fondue sauce.

Sponsored by Cowboy Charcoal

This one’s powered by Cowboy Charcoal, because nothing beats that steady, even heat for building deep, smoky flavor. Whether you’re grilling for game day, a backyard hang, or just a chill Friday night, this cheeseburger fondue is pure fire comfort food.

Table of Contents

• Why You’ll Love Cheeseburger Fondue
• Ingredients Round-Up
• How to Make Cheeseburger Fondue
• Making the Cheese Fondue
• Grilling the Burgers
• Cheesburger Fondue, Final Assembly
• Pro Tip: Which Cowboy Charcoal is best?
• What to Serve with Cheeseburger Fondue
• More Cheesy Goodness
• Leftovers & Reheating Instructions
• FAQs for Cheeseburger Fondue
• This sauce is FYR!
• Cheeseburger Fondue Recipe

Why You’ll Love Cheeseburger Fondue

This isn’t your average burger. We’re talkin’ smashed ground beef patties stacked high, onions caramelizing in the skillet, and then a hit of flame-kissed smoke from Cowboy Charcoal that makes every bite of this cheeseburger fondue dish unforgettable.

Then comes the magic: the cheeseburger fondue. A mix of cheddar cheese, jack cheese, a little mustard, and just enough heat to bring everything together. It’s smooth, creamy, and built to cling to your burger just right. The combination works because its comfort food meets cookout energy: messy, rich, and made to share.

If cheesy burgers are on your mind, then make sure to check out my Best Smash Burger Recipes and The Best Big Burger Recipes.

Ingredients Round-Up

Like any good recipe, the cheeseburger fondue is all about keeping it simple. Just a few solid ingredients that come together to make something unforgettable.

• Beef — Ground beef or ground chuck, sliced onions, kosher salt, black pepper, and garlic powder for seasoning.
• Burgers — American cheese, mayonnaise, and toasted burger buns.
• Cheese Sauce — Unsalted butter, all-purpose flour, whole milk, shredded jack cheese, dijon mustard, cayenne powder, and kosher salt to taste.

How to Make Cheeseburger Fondue

Now, let’s make the cheeseburger fondue. We’ll start by firing up the grill to medium heat using Cowboy Charcoal. Set up for direct cooking—you want that steady, even flame.

Making the Cheese Fondue

Drop a skillet on the grates and toss in the butter, flour, and cayenne powder. Let it melt and mix for about 2–3 minutes over medium-low heat until smooth. Slowly whisk in the milk, stirring until the sauce starts to thicken. Add the dijon mustard and keep whisking until it all comes together. Finally, fold in the shredded jack cheese and stir until it’s fully melted and creamy. This step is the foundation of a good cheeseburger fondue.

We’re looking for that smooth, loose ribbon consistency. It shouldn’t be too thick or thin. Keep the sauce warm on the lowest temp or a slow simmer while you fire up the burgers.

Grilling the Burgers

Now crank the grill to medium-high heat. Drop your cast iron skillet or plancha right over the coals and let it preheat until it’s just starting to smoke.

Grab your chilled burger balls and toss them onto the skillet. Let one side cook for a second, then flip them before smashing. This little bit of cooked beef will prevent the burger from sticking to your spatula when you smash the patty.

Now, smash press them onto the skillet with onions on top, and smash hard. That’s where the crust happens. You’ll hear the sizzle—music to your ears. Let them go until the bottom is deep golden brown, then flip. Add cheese to melt over the top of the burger, and let it cook just long enough to hit perfection.

Once they’re done, pull them off, and then let rest for a minute on a paper towel. Next, build your burger: bun, mayo, patty, cheese, and then that top bun for the win.

Cheesburger Fondue, Final Assembly

Here’s where it gets fun. Pour your hot fondue into a skillet or small saucepan, then dip that burger sliced side down into the sauce. It should sizzle. That molten cheese hugs the beef and soaks into every bite.

Now, all that’s left to do is dig in and enjoy the cheeseburger fondue with your hungry, thankful crew. Fire, flavor, and good company. Does it ever get any better than that? Cheers!

What to Serve with Cheeseburger Fondue

Cheeseburger fondue is a classic that calls for the burger side classics, such as French fries, sweet potato fries, and tater tots. You get the idea! You can even serve this as part of a shareable spread with other cheesy menu items like Nacho Wings.

And that cheeseburger fondue sauce? Don’t stop at burgers. Use it on steak bites, burger patties, or as a dip for anything from pretzels to leftover buns. It’s the kind of thing that makes everyone crowd around the skillet.

More Cheesy Goodness

Skillet Choriqueso

Bacon Wrapped Jalapeño Cheese Fatty

Grilled Buffalo Chicken Wings with Melted Cheese

Cheese Stuffed Choripan

Cheesy Irish Tater Tots

Cheesy Patty Melt

Leftovers & Reheating Instructions

If you somehow have leftover cheeseburger fondue, store everything separately in small bowls or airtight containers. The sauce can be reheated gently over low temperature in a small saucepan or skillet. Then, add a splash of milk or beef broth and stir until it’s smooth again.

Warm the burgers in a skillet for a few minutes to bring them back to life. Just don’t overdo it, because they’ll dry out. Never microwave the fondue, because it breaks the sauce. Keep it low, keep it slow, and you’ll be back in business.

FAQs for Cheeseburger Fondue

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Cheeseburger Fondue

This incredible Cheeseburger Fondue recipe is a riff on a famous Japanese dish that's served on a sizzling hot skillet topped with cheese and dunked in the sauce. Add some fries to the side if you dare!

Course Dinner, Lunch

Cuisine American, Japanese

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 1025kcal

Author Derek Wolf

Ingredients

Beef:

• 2 lbs of Ground Beef 90/10
• 2 cups Thinly Sliced Onions
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 1 tbsp Garlic Powder

Burger:

• 8-10 American Cheese Slices
• ½ cup Mayonnaise

Burger Buns

• Cheese Sauce:
• 2 tbsp Unsalted Butter
• 2 tbsp All Purpose Flour
• 1 cup Whole Milk
• 1 cup Shredded Jack Cheese
• 1 tsp Dijon Mustard
• 1 tsp Cayenne Powder
• Kosher Salt to taste

Instructions

Cheese Sauce:

• Preheat your grill to medium heat (around 350F) for direct cooking using Cowboy Charcoal.
• Add a skillet to the grill. Add your butter, flour and cayenne powder to the skillet to melt and mix for 1-2 minutes.
• Add in the milk to thicken the sauce.
• Once mixed, add your mustard. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.

Burgers:

• Preheat your grill to high heat (around 400F) for direct cooking using Cowboy Charcoal.
• Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
• Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
• Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
• Build your burger with the toasted bun, mayonnaise and 1-2 burger patties. Top with mayonnaise and the top bun then slice in half.
• Add to a ripping hot skillet your cheese sauce and the burger sliced side down into the sauce. Serve and enjoy!

Notes

Pro Tip: Which Cowboy Charcoal Makes a Difference

When you want serious heat, clean burn, and real wood flavor, go with Cowboy Hardwood Lump Charcoal. It burns hotter and faster, which is exactly what you want for smashing burger patties, melting cheese, and getting that perfect sear with a little smoky flavor.

Nutrition

Calories: 1025kcal | Carbohydrates: 16g | Protein: 51g | Fat: 83g | Saturated Fat: 31g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 222mg | Sodium: 2299mg | Potassium: 912mg | Fiber: 2g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 6mg | Calcium: 374mg | Iron: 5mg

The post Cheeseburger Fondue appeared first on Over The Fire Cooking.

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

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

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

Table of Contents

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

Why You’ll Love Diablo Steak

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

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

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

Ingredients Round-Up

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

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

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

How to Make Diablo Steak

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

Steak & Shrimp Prep

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

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

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

Grilling Time

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

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

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

Best Diablo Sauce

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

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

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

What to Serve with Diablo Steak

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

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

Leftovers & Reheating Instructions

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

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

More Steak!

Grilled Filets with Chile Vinegar Sauce

Bacon Wrapped Filet Mignon

Bacon Wrapped Filet

Charcoal Broiled Filet Mignon

Bacon Wrapped Filets with Bacon Fat Fries

Filet Mignon Burger

FAQs for Diablo Steak

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Diablo Steak

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

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 741kcal

Author Derek Wolf

Ingredients

Filets:

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

Shrimp:

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

Diablo Sauce:

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

Instructions

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

Notes

Pro Tip: How to Make Clarified Butter

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

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

Nutrition

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

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

These honey bacon BBQ chicken lollipops are better than any candy. Bacon, beer and barbecue sauce create the perfect flavor trifecta for this chicken lollipop recipe. This juicy, tender chicken has quickly become one of my favorite appetizers for any game day or tailgate party, cookout, or dinner for the whole family. You’ll find that this recipe is packed with flavor in every bite!

To create our freakin’ delicious BBQ glaze for these chicken drumstick lollipops, we’re going all in on fall flavors with Jack-O from Samuel Adams. This limited edition beer boasts cinnamon, nutmeg, and autumn spice, making it perfect for cooler nights when you still want to fire up the grill. We’re only using 1/4 cup of Jack-O in the glaze, so you’ll have plenty left to keep you hydrated while you cook!

Post sponsored by Samuel Adams

Table of Contents

• Why You’ll Love Honey Bacon BBQ Chicken Lollipops
• Chicken Lollipops Ingredients
• Better Lollipop Prep, Better Results
• How to Make Honey Bacon BBQ Chicken Lollipops 
• The Prep
• The Grill
• The Glaze
• What to Serve with Chicken Lollipops 
• Leftovers and Reheating
• More Chicken Lollipops
• FAQs
• This sauce is FYR!
• Honey Bacon BBQ Chicken Lollipops Recipe

Why You’ll Love Honey Bacon BBQ Chicken Lollipops

Drumsticks and lollipops. I can’t help but think of a small child going HAM on a drum set or getting a lollipop after a visit to the bank with Mom and Dad. Who says this joy isn’t for adults to partake in as well?! We’ll be the ones playing with our food a bit as we transform these regular chicken drumsticks into an absolute favorite. 

We’re using bacon to amp up the recipe even further. The flavor on these chicken drumstick lollipops is just insane! I’m using a full cup of my Cowboy Candy Seasoning, then layering on a homemade BBQ glaze. If you run out of time for the glaze, you can keep things simple with my FYR Honey BBQ Sauce. Or, you could even a spicy sauce if you want to kick things up a notch. Whichever route you go, you’ll have a lip-smacking main dish with crisp skin and freakin’ delicious flavors.

Looking for other ideas for a chicken lollipops recipe or another chicken dinner? Check out my Best Chicken Lollipop Recipes, The Best Chicken Leg Recipes and my Best Chicken Wing Recipes.

Chicken Lollipops Ingredients

• Chicken: To make our smoked chicken lollipops recipe, we’ll use chicken drumsticks seasoned with Cowboy Candy Seasoning (or your favorite BBQ seasoning). Don’t forget the bacon slices!
• BBQ Glaze: To make our custom glaze, grab your favorite barbecue sauce, honey, a can of Samuel Adams Jack-O and your favorite hot sauce.

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How to Make Honey Bacon BBQ Chicken Lollipops 

The Prep

First, let’s form the chicken drumstick lollipop shape for our 8-12 chicken drumsticks. Get a sharp knife and cutting board and start by making a cut about ⅓ of the way down the drumstick, toward the knuckle side. Slice all around the drumstick with a circular motion, then pull off the excess meat and skin until the small bone is the only thing showing. 

Trim off any excess tendons and connective tissue, pull off the skin, and then press the meat down to form your “lollipop.” It’ll look just like a restaurant style chicken lollipop! Repeat this process for the rest of the drumsticks. 

Next, wrap a single slice of bacon around each drumstick and secure with toothpicks.

Once they’re bacon-wrapped, pour 1 cup Cowboy Candy Seasoning into a large bowl and thoroughly coat the chicken drumsticks. Set aside until you’re ready to cook.

The Grill

When it’s time to grill, preheat your smoker to 275 degrees Fahrenheit for indirect cooking. For added smoke flavor, throw in some more wood chunks.

Place your chicken lollipops on the smoker (preferably on a smoker rack) and cook for about 2-2.5 hours, until the internal temperature reaches 175 degrees F. An instant-read thermometer is a great way to check!

Cook the chicken lollipops on medium heat for about 2-2.5 hours until their internal temperature reaches 175 degrees F for tender chicken.

The Glaze

When the chicken is close to being done, place a saucepan on your grill and add in all the ingredients for the BBQ glaze: 1 cup of your favorite sauce, Samuel Adams Jack-O, honey and hot sauce. Warm up for 1-2 minutes.

Let the BBQ glaze caramelize until they reach that perfect golden brown color and the honey bacon BBQ chicken lollipops reach an internal temperature of 165 degrees F. Then, pull the prepared chicken lollipops off and rest on a serving platter for 2-3 minutes. Enjoy every delicious bite of your smoked chicken lollipop with your BBQ sauce on the side!

What to Serve with Chicken Lollipops 

​With the sweet and tangy flavors in these honey bacon BBQ chicken lollipops, classic BBQ sides are a great fit. Serve these with grilled corn, tangy coleslaw (maybe with a dash of hot sauce and honey in the dressing) or a simple green salad. 

Leftovers and Reheating

Allow any leftover chicken to cool to room temperature before refrigerating it. This step helps prevent condensation, which can lead to bacterial growth. Store the chicken lollipops in an airtight container in the fridge for up to 5 days. To reheat and maintain their crispness, use a grill, oven, or even an air fryer.

More Chicken Lollipops

Maple Hot Chicken Lollipops

Honey Korean BBQ Chicken Lollipops

Flamin’ Hot Chicken Lollipops

Smoked Chicken Lollipops

Butterflied Chicken Drumsticks

Grilled Butterflied Chicken Drumsticks with Alabama White Sauce

FAQs

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

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Honey Bacon BBQ Chicken Lollipops

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

Course Main Course

Cuisine American

Prep Time 45 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 people

Calories 759kcal

Author Derek Wolf

Ingredients

Chicken:

• 8-12 Chicken Drumsticks
• 1 cup Cowboy Candy Rub
• 8-12 Bacon Slices

BBQ Glaze:

• 1 cup Favorite BBQ Sauce
• ¼ cup Sam Adams Jack-O
• 1.5 tbsp Honey
• 1 tsp Hot Sauce

Instructions

• Start by making a cut about ⅓ of the way done the drumstick towards the knuckle side. Slice all around the drumstick and pull off the excess meat/skin until the bone is the only thing showing.
• Trim off any excess tendons and pull off the skin, then press the meat down to form your “lollipop.” Repeat this for the rest of the drumsticks.
• Wrap a single slice of bacon around the chicken lollipop and secure using toothpicks. Then, add the Cowboy Candy Rub into a bowl and thoroughly coat the meat. Set aside until ready to cook.
• Preheat your smoker for 275F indirect. Add some additional wood chunks or chips for added flavor.
• Add your chicken to the smoker (preferably on a smoker rack) and cook for about 2-2.5 hours until they reach 175F.
• When the chicken is close to being done, add a sauce pan with all the ingredients for the BBQ Glaze. Warm up for 1-2 minutes. Once warm, stir the mixture and then pull the saucepan off the smoker.
• When chicken is done, pull off and rest for 2-3 minutes. Serve with BBQ sauce and enjoy!

Video

Notes

Better Lollipop Prep, Better Results

I used a rack made for chicken wings or chicken legs for best results in grilling the lollipops. It’s a stand you can place in the smoker and holds the thinner side of the chicken drumettes while they cook. I found mine on Amazon, but you can find a variety of different types at any grilling store. They’re pretty cheap and are one of the best ways to help the chicken keep a round lollipop shape while cooking. Definitely not something you have to have to cook this recipe, but something I did use. 

Nutrition

Calories: 759kcal | Carbohydrates: 76g | Protein: 39g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1229mg | Potassium: 1005mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1804IU | Vitamin C: 8mg | Calcium: 631mg | Iron: 23mg

The post Honey Bacon BBQ Chicken Lollipops appeared first on Over The Fire Cooking.

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison. Not only is a venison quesadilla freakin’ delicious, but you’ve found a healthy red meat option across the board. Compared to standard ground beef, it’s lower in calories, much (MUCH!) lower in fat, and still boasts plenty of protein and iron. Plus, the savory flavor can’t be beat. And with all the nutritional benefits you’re getting from eating wild game, you can really pile on the cheese and toppings. Kidding! But only a little. 

Table of Contents

• Why You’ll Love This Venison Quesadilla
• Loaded Venison Quesadilla Ingredients
• What Makes Venison Healthier? 
• HONEY INFUSED. FLAME PERFECTED.
• How to Make Loaded Venison Quesadillas 
• What to Serve with the Loaded Venison Quesadilla
• Leftovers and Reheating
• For More Quesadillas
• FAQs
• Flavor X Fire & FOOD X Fire
• Venison Quesadilla Recipe

Why You’ll Love This Venison Quesadilla

You know how easy it is to throw together a quesadilla for a quick lunch or dinner, right? This venison quesadilla is no different. We’ve got a straightforward but winning concept: ground meat, a classic homemade taco seasoning, cheese and tortillas. The only reason to mess with perfection is to make it better for you, and that’s exactly what we’re doing with the ground venison. 

I’m also adding in a tangy, spicy chipotle lime crema that comes together really quickly. After making it for these venison quesadillas, I know you’ll want to try it on all your taco and quesadilla recipes!

Looking for more ground meat recipes that could work with venison? Check out Beef Empanadas, Crispy Cheese Tortilla Beef Tacos or any of the Best Smash Burger Recipes!

Loaded Venison Quesadilla Ingredients

• Venison: We’ll season our venison with finely diced onion, minced garlic, and homemade taco seasoning — ingredients below!
• Taco Seasoning: ​So much better than the store-bought stuff, and so simple too. You’ll need chili powder, garlic powder, ground cumin, onion powder, dried oregano, cayenne, black pepper and kosher salt to taste for our venison quesadilla seasoning.
• Quesadilla: ​We can’t have a quesadilla without cheese and tortillas, right? I’m using mozzarella cheese and large tortillas here. You can go with either flour tortillas or corn tortillas. 
• Chipotle Lime Crema: This sauce really levels up our loaded quesadilla. Grab sour cream, mayonnaise, buttermilk, lime juice, chipotle puree and kosher salt. 

For more with Venison, check out my Grilled Venison Chops, Coffee Crusted Venison Rack, Venison Rack with Wild Herb Butter and Smoked Venison Burgers with Beer Cheese.

Get stoked for life

HONEY INFUSED. FLAME PERFECTED.

NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS.

• HONEY SWEETENED
• CAYENNE KICK
• SMALL BATCH

taste HNY FYR

How to Make Loaded Venison Quesadillas 

Let’s start by making the chipotle lime crema for our venison quesadilla. In a medium bowl, mix together sour cream, mayonnaise, buttermilk, juice from 1 medium lime, chipotle puree and kosher salt to taste. Chill in the fridge until you’re ready to eat. 

We’ll also need to make our taco seasoning so it’s ready when we cook the venison. Combine chili powder, garlic powder, ground cumin, onion powder, dried oregano, cayenne powder, black pepper and kosher salt to taste. You can store this mixture in an airtight container in the pantry for six months, so there are plenty of venison quesadillas in your future!

Next, preheat your grill to high heat (around 400 degrees Fahrenheit) for direct cooking. Heat a bit of oil in a skillet over medium-high heat. Then, add 1 pound ground venison and cook until browned. When it’s browned, stir in taco seasoning, diced onion, minced garlic and a splash of water. Simmer until fully cooked then set aside.

Add one of your 3-4 large tortillas to the skillet. Cook one side, then flip and top with 2-3 mozzarella cheese slices. Add the venison and some pico de gallo to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.

Serve your loaded venison quesadilla with the chipotle lime crema on the side. Enjoy!

What to Serve with the Loaded Venison Quesadilla

There are so many side dishes that would be freakin’ delicious with this venison quesadilla. Basically, think of anything you’d want with your favorite ground beef taco or quesadilla, then serve it here! Mexican rice, Mexican street corn, beans and rice, grilled peppers and onions, a cabbage slaw with lots of lime and scallions — the list goes on.

Leftovers and Reheating

If you’ve got leftover venison quesadillas, store them in an airtight container in the fridge for up to three days. To reheat your loaded venison quesadilla, heat a cast iron skillet over the grill or stovetop at medium-low heat. Cook the quesadilla for 2-3 minutes per side, until the cheese is heated through and crispy again. 

For More Quesadillas

Easy Steak Quesadilla

Loaded Pulled Pork Quesadillas

Cheesesteak Quesadilla

Chicken Bacon Ranch Quesadilla

Buffalo Chicken Quesadilla

Chipotle Ranch Steak Quesadilla

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Venison Quesadilla

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison, a super healthy red meat option.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 people

Calories 505kcal

Author Derek Wolf

Ingredients

Venison:

• 1 lb Ground Venison
• ¼ cup Finely Diced Onion
• 2 tbsp Minced Garlic
• 2 tbsp Taco Seasoning
• Water as needed

Taco Seasoning:

• 2 tbsp Chile Powder
• 1 tbsp Garlic Powder
• ½ tbsp Cumin Powder
• ½ tbsp Onion Powder
• 1.5 tsp Dried Oregano
• 1 tsp Cayenne Powder
• 1 tsp Black Pepper
• Kosher Salt to taste

Quesadilla:

• 8-10 Mozzarella Cheese Slices
• 3-4 Large Tortillas

Chipotle Lime Crema:

• ¼ cup Sour Cream
• ¼ cup Mayonnaise
• ¼ cup Buttermilk
• 1 medium Lime juiced
• 2 tbsp Chipotle Puree
• Kosher Salt to taste

Instructions

• In a bowl, mix together all the ingredients for the crema sauce. Keep chilled.
• Preheat your grill to high heat (around 400F) for direct cooking.
• Heat oil in a skillet over medium-high heat. Add ground venison and cook until browned.
• Stir in your taco seasoning, diced onion, minced garlic and a splash of water. Simmer until fully cooked then set aside.
• Add a tortilla to the skillet and cook one side then flip and top with 2-3 mozzarella cheese slices. Add the venison and some pico de gallo to the tortilla, then fold it over to crisp up.
• Cook until the cheese is melted and the tortilla is crispy.
• Serve with the crema sauce on the side. Enjoy!

Notes

What Makes Venison Healthier? 

Wild deer are naturally active and eat a varied, natural diet. On the flip side, cattle on major U.S. ranches are often grain-fed and less active. As food writer Michael Pollan likes to say, “You are what you eat eats, too.” For Maui’s Axis deer, that’s rich volcanic soil, remarkable plant diversity and intelligent wild grazing. The result: a healthier animal, and a healthier meat product for us.

Nutrition

Calories: 505kcal | Carbohydrates: 35g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 709mg | Potassium: 671mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 7mg

The post Venison Quesadilla appeared first on Over The Fire Cooking.

Looking for the perfect appetizer that’s lean and loaded with flavor? Stop your scrolling because Smoked Venison Jalapeño Poppers might just be it. The venison jalapeno poppers are a riff on the crispy bacon-wrapped stuffed jalapeños we all know and love. Smoky heat and tangy BBQ glaze? Check. The twist? Maui Nui Venison Summer Sausage adds next-level flavor to each fiery, slightly sweet, and savory bite. 

Post sponsored by Maui Nui

If you’re just now hearing about Maui Nui through this wild game recipe, I’m stoked to introduce you. They’re doing incredible work in Hawaii to help balance Axis deer populations by supporting the land, local communities, and our food systems. All while delivering some seriously freakin’ delicious, sustainable deer meat.

Table of Contents

• Why You’ll Love These Venison Jalapeno Poppers
• Deer Poppers, Ingredients Round-Up
• How to Make Venison Jalapeño Poppers
• The Prep
• The Smoke
• Pro Tip: How to add more sweet heat
• What to Serve with Smoked Venison Poppers
• Leftovers & Reheating Instructions
• More Popper Recipes!
• FAQs
• Smoked Venison Poppers Recipe

Why You’ll Love These Venison Jalapeno Poppers

Smoked Jalapeno Poppers are the kind of appetizer that is guaranteed to be a huge hit with the whole crew, so get ready for it to become a crowd favorite you’ll be asked to make again and again.

What really sets the poppers apart is the Maui Nui Venison Summer Sausage. It’s perfectly seasoned and honestly slightly addictive. Turns out perfectly seasoned venison sausage is the perfect addition to complement the traditional jalapeño popper with that creamy cheese filling. 

And when that bacon-wrapped stuffed jalapeño gets crisp and caramelized over the fire? Game over. ​

If you’re on the hunt for more epic venison recipes, check out: Venison Rack with Wild Herb Butter, Grilled Venison Chops, and Smoked Venison Burgers with Beer Cheese.

If you’re looking for fire appetizers, head on over to my Best Grilled Appetizer Recipes.

Deer Poppers, Ingredients Round-Up

Big thanks again to Maui Nui for providing the wild, mouth-watering Summer Sausage that really makes this recipe pop. Here is the list of straightforward ingredients you’ll need to make the best appetizers for your next gathering.

• Smoked Venison Jalapeño Poppers — Whole jalapeños, cream cheese, Maui Nui Summer Sausage, shredded cheddar cheese, sliced bacon, BBQ seasoning, and then your favorite BBQ sauce.

How to Make Venison Jalapeño Poppers

The Prep

First up, let’s break into that Maui Nui Summer Sausage! Open the packaging, slice the ends off the sausage, and then make one thin slice down the length of it so that you can carefully peal the casing away.

Then, slice the sausage in half before slicing it again into individual half moon pieces. Now, gather all those slices and set them to the side for later.

Next, prep your fresh jalapeños for these venison poppers. To do this, I simply sliced my jalapeño in half, length wise, and then used a spoon to clear out the seeds in the middle.

Then, fill the jalapeño cavity with cream cheese. On top of the cream cheese add a layer of shredded cheddar cheese, two slices of the Maui Nui Summer Sausage and secure it all by taking a slice of bacon (or strip of bacon, whatever you call it) and wrap bacon snugly around the entire pepper. Now that we have the venison jalapeño poppers assembled, let’s get seasoning.

Dust the outside with your favorite BBQ seasoning (I used my Cowboy Candy Seasoning, for that perfect balance of sweet heat) and set ‘em aside while you fire up the pit.

The Smoke

Set your smoker or grill to indirect heat at 250F. Add wood chunks or chips for that smoke flavor. Once it’s ready, place your poppers on a lined sheet pan or directly on the grates if you’re feeling bold.

Let those bacon-wrapped venison jalapeño poppers go for about 90 minutes, or until the bacon is a dark amber, crispy, and the filling is starting to bubble.

During the last 10 minutes, brush each venison jalapeno popper with BBQ sauce and close the lid again to let it glaze over. Pull them when the bacon’s locked in and the cheese is hot.

Let ‘em cool for a few minutes (if you can wait that long), then serve and enjoy with your favorite cold beverage. Cheers! 

What to Serve with Smoked Venison Poppers

These smoked venison jalapeño poppers are a knockout on their own, but if you’re building out a full spread, go all in. Serve them alongside smoky black beans, charred street corn, or a hearty cast-iron skillet hash for a feast that hits every craving.

And for drinks? You can’t go wrong with an ice-cold beer or a smoked Bloody Mary to match that backyard fire vibe. Heck yeah.

Leftovers & Reheating Instructions

If — and that’s a big if — you end up with leftover smoked venison jalapeño poppers, stash them in an airtight container in the fridge for up to 3 days. When it’s time for round two, skip the microwave. Reheat your bacon-wrapped venison poppers in a skillet over medium heat to bring back that crisp, or toss them in the air fryer for a quick, crunchy revival.

More Popper Recipes!

Bacon Wrapped JalapeNo Poppers

Surf and Turf Jalapeño Poppers

Jalapeño Chicken Drumstick Poppers

Smoked Fried Jalapeño Poppers

Shrimp Jalapeño Poppers

Jalapeno Popper Egg Rolls

FAQs

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Smoked Venison Poppers

Smoked Venison Poppers are venision jalapeno poppers made with the best Maui Nui Summer Sausage. It's so freakin' delicious, you'll be hooked after the first bite.

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 6 people

Calories 618kcal

Author Derek Wolf

Ingredients

• 8-10 Whole Jalapeños
• 16 oz Cream Cheese
• 1 cup Maui Nui Venison Summer Sausage chopped
• ½ cup Shredded Cheddar Cheese
• 10-12 Sliced Bacon
• Cowboy Candy Seasoning Or your Favorite BBQ Seasoning
• Favorite BBQ Sauce

Instructions

• Begin by opening up your Maui Nui Summer Sausage. Cut off the ends of the sausage and then carefully remove the outside casing.
• Make one long cut down the length of the sausage, and then slice into individual, half moon slices. Set to the side.
• Next, take a jalapeno and slice in half. Use a spoon to carefully remove the seeds from the middle of the pepper. Be careful not to break the stem off.
• Once cleaned, stuff the pepper full of cream cheese mixture.
• Then, on top of the cream cheese, add the shredded cheddar cheese, two slices of Maui Nui Summer Sausage, and secure it all by wrapping it in bacon.
• Season the outside of the bacon with your favorite BBQ seasoning (I used by Cowboy Candy Seasoning) and set to the side. Repeat this for all the other jalapenos until completed.
• Preheat your smoker/grill to indirect heat at 250F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
• Add your poppers to the smoker and let cook for about 90 minutes or until the bacon has become dark amber and crispy. During the last 10 minutes of cooking, glaze the outside of each popper with BBQ sauce and let cook to get a nice sheen.
• Once done, pull them off and let them cool for 5 minutes.
• Slice them up, serve and enjoy!

Notes

Pro Tip: How to add more sweet heat

Looking for more sweet heat in your Smoked Venison Poppers? Add a dash or two of my Cowboy Candy seasoning to the cream cheese filling. It’s made with fresh jalapeno peppers, garlic, onion, and chile pepper, with a good balance of sweetness. 

Nutrition

Calories: 618kcal | Carbohydrates: 6g | Protein: 23g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 725mg | Potassium: 396mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1333IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 1mg

The post Venison Jalapeño Poppers appeared first on Over The Fire Cooking.

Steak Rice Bowl is my spin on the Japanese classic, Steak Donburi, and it’s got everything you’re craving tonight: sweet, smoky, and with insanely good umami flavor. Tender steak over sticky white rice, glazed in a bourbon-soy sauce that seeps into every bite, is my idea of the perfect meal. It’s the best Asian food with an unforgettable mix of savory depth, caramelized sweetness, and smoky flavor from the grilled steak.

Traditionally, Donburi calls for sake, but I swapped in bourbon because that’s what I had on hand, and honestly, it hits harder. Top it with scallions or chives, an egg yolk, and then a sprinkle of sesame seeds for that final touch. Simple, comforting, and so freakin’ delicious, this won’t be the last time you make this easy recipe.

Sponsored by Montana Knife Company

This one’s sponsored by my friends over at Montana Knife Company, whose blades cut steak like butter and make prep a breeze. Whether it’s meal prep, date night, or just dinner by the fire, this Steak Rice Bowl brings big flavor and even bigger style.

Table of Contents

• Why You’ll Love Steak Rice Bowl
• Ingredients Round-Up
• Pro-Tip: Why Sticky Rice is best?
• How to Make The Steak Rice Bowl
• Prep the Steak
• Sauce
• Grilling Time
• Slice Steak & Serve over rice
• Pro Tip: How to Pick the Best Montana Knife for Slicing Steak
• What to Serve with Steak Rice Bowl
• Leftovers & Reheating Instructions
• More Rice Bowls
• FAQs for Steak Bowls
• This sauce is FYR!
• Steak Rice Bowl Recipe

Why You’ll Love Steak Rice Bowl

You can’t go wrong with the steak and rice combo. Perfect for busy weeknights or lazy Sundays, it’s one of those rice bowls that always satisfies. And the Steak Rice Bowl presentation itself—with that glossy egg in the middle—is next-level. Between the smoky steak, glossy sauce, and then that rich yolk on top, you’re getting sweet, savory, and a little bit of spice in every bite.

Steak Rice Bowl is a versatile recipe, too. You can use ribeye, strip, or even flank steak or skirt steak. With that sauce, tossed over sticky rice, you’ve got Asian flavor in a dish that feels both fancy and comforting.

The best part? When you’re slicing that juicy steak, a sharp Montana Knife Company blade makes clean cuts easy. Thin, even slices are key to the whole presentation. Absolutely no tugging, no shredding, just pure, buttery steak layered over the best rice.

If you are craving more umami steak flavor, try these recipes next: Umami Whiskey Marinated Hanger Steaks, Garlic Teriyaki Steak Bites, and Umami Ribeyes with Steakhouse Fried Rice.

Ingredients Round-Up

The ingredients for the Steak Rice Bowl are straightforward, but when they all come together into one recipe, they are pure comfort food magic.

• Steak — Ribeye or strip steak, Cowboy Butter Rub, and a little olive oil or canola oil to get that sear going.
• Donburi Sauce — Soy sauce, mirin, bourbon, and brown sugar for that deep, caramel glaze. You can use rice wine vinegar instead of bourbon if you want the traditional route. Or keep the bourbon for a smoky twist.
• Garnish — Cooked white rice (or brown rice or cauliflower rice), an egg yolk, sesame seeds, chopped scallions (green onions) or chives, and fresh cilantro if you’re feeling it.

Bring the Flavor Home

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How to Make The Steak Rice Bowl

Alright, let’s get that fire going for our juicy steak and rice bowls.

Prep the Steak

To make the Steak Rice Bowl, let’s start with our steak prep. Pat the meat dry with a paper towel, then rub it down with oil and season generously with Cowboy Butter Rub. Let it sit at room temperature while you prep your sauce.

Sauce

Place a large skillet over medium heat of around 300F. Add your sauce ingredients and let them simmer together until thick, glossy, and sticky. The soy, bourbon, and brown sugar create that rich glaze that’ll cling to your steak. Once it’s ready, pull the skillet off and set it aside.

Grilling Time

Now crank up the heat to medium-high heat, about 350F. Drop that steak on the fire and let it sear. You’re going for that nice crust, which means about 3 to 4 minutes per side, depending on thickness. Brush it occasionally with the sauce while it cooks. Once your internal temperature hits about 120F (or your preferred doneness) on the meat thermometer for medium-rare, pull it off and let the steak rest.

Slice Steak & Serve over rice

Slice the steak on your cutting board using your Montana Knife Company blade. Those clean, thin slices are what make this Steak Rice Bowl truly shine.

Add your cooked steak over a bed of warm rice in a large bowl. Spoon on more of that sauce until it’s glossy and perfect. Garnish with sesame seeds, scallions, and then that golden egg yolk right in the middle.

That’s it. A Steak Rice Bowl recipe that’s pure comfort in every bite. Now all that’s left to do is enjoy. Cheers to another great meal cooked over the fire!

What to Serve with Steak Rice Bowl

This Steak Rice Bowl already covers the bases: protein, carbs, and flavor. But if you want to round it out, go for grilled red bell peppers, black beans, or roasted veggies on the side.

And like always, that sauce doubles as a dipping glaze for just about anything. It’s one of those pantry staples you’ll make again and again.

Leftovers & Reheating Instructions

If you’ve got leftover steak, cool and store it in an airtight container for up to 3 days. As for rice, cool it down within an hour of cooking and place in an airtight container in the fridge. Cooked rice can spoil fast if it sits out too long, so once it’s warm (not hot), get it in the fridge.

When you’re ready to eat your Steak Rice Bowl 2.0, fire up a large skillet or cast iron over medium heat. Add a splash of water or broth to loosen the rice and a drizzle of oil for the steak. Reheat together until the rice is steaming hot and the steak is warmed through but still tender.

Skip the microwave—it dries everything out and never heats evenly. A quick toss in the skillet keeps that sear on the steak, the sauce glossy, and the texture just right.

More Rice Bowls

Umami Ribeyes with Steakhouse Fried Rice

Grilled Steak Burrito Bowl

Shrimp Fried Rice

Steak Fried Rice

Teriyaki Chicken Skewers

Pineapple Shrimp Bowls

FAQs for Steak Bowls

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

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Steak Rice Bowl

The Steak Rice Bowl, inspired by my favorite Steak Donburi, features bourbon instead of sake in the sauce. The umami flavors are so freakin' delicious, you'll savor every bite!

Course Dinner, Lunch, Main Course

Cuisine American, Japanese

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 336kcal

Author Derek Wolf

Ingredients

Steak:

• 1 Large Ribeye or Strip Steak
• 2 tbsp Cowboy Butter Rub
• Neutral Oil as needed

Donburi Sauce:

• ½ cup Soy Sauce
• ¼ cup Mirin
• ¼ cup Bourbon
• ¼ cup Sugar

Garnish:

• Egg Yolk
• 1.5 cups Cooked White Rice
• Sesame Seeds
• Chopped Scallions or Chives

Instructions

• Preheat a large skillet over a medium low heat fire (about 300F).
• Add in your sauce ingredients to the skillet to simmer for 5-8 minutes until thickened and glossy. Once done, pull off and set to the side.
• Slather the steak in oil and generously season with my Cowboy Butter rub.
• Add to a medium high heat fire (about 350F) for 6-8 minutes per minute until 120F internal. Baste the outside of the steak with the sauce occasionally. Once done, pull off and let rest
• Add the cooked rice to the center of a bowl. Slice the steak in strips and layer around the outside of the rice.
• Garnish with chives, egg yolk, sesame seeds and more sauce. Serve and enjoy!

Notes

Pro Tip: How to Pick the Best Montana Knife for Slicing Steak

When slicing steak, you want a culinary blade that’s sharp, stable, and precise. From the MKC Culinary Collection, look for a chef’s knife or slicer with a long, straight edge and balanced weight. The right blade makes it easy to glide through your steak in smooth, clean cuts without tearing the meat. A comfortable handle and solid heft help with control—and that’s what keeps those juices where they belong: on your plate, not the board.

Nutrition

Calories: 336kcal | Carbohydrates: 42g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1765mg | Potassium: 327mg | Fiber: 4g | Sugar: 17g | Vitamin A: 134IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 5mg

The post Steak Rice Bowl appeared first on Over The Fire Cooking.

Change whatever plans you had for dinner tonight, because you’re going to want to put these honey Korean gochujang wings on the menu. This recipe is my take on Korean BBQ wings with some fun little flairs. Overall, it’s a simple recipe that can either feed the whole family or be the centerpiece of your awesome party spread. Nothing too revolutionary here, but a Korean chicken wings recipe done well is insanely delicious. 

Turtlebox brought the jams while I was outside grilling these sticky wings. Did I listen to K pop while I was making the recipe for a proper Korean cooking vibe? Maybe I did, maybe I didn’t. But if I did, the sounds of BTS were absolutely next level fantastic on my rugged outdoor speaker. 

Post sponsored by Turtlebox

Table of Contents

• Why You’ll Love Gochujang Wings
• This sauce is FYR!
• Gochujang Wings Ingredients
• What Is Gochujang? 
• How to Make Gochujang Wings
• What to Serve with Gochujang Wings
• Leftovers and Reheating
• For More Wings
• FAQs
• Flavor X Fire & FOOD X Fire
• Honey Korean Gochujang Wings Recipe

Why You’ll Love Gochujang Wings

I freakin’ love the flavors of these Korean gochujang chicken wings. The spicy and sweet factors are off the charts, thanks to the spicy Korean red pepper paste and honey coating the wings with an intense sauce. The wings get this awesome sticky sweetness for the texture that make them absolutely irresistible. You’ll want to make sure you have a few trays of crispy wings if you’re planning to make this Korean chicken wings recipe for the big game!

Wings are actually really easy to make once you get the hang of it. If you buy party wings, the drumette and the flat are already separated, so it’s super simple to just toss the wings in your crispy coating or wing sauce.

I made two pounds of chicken wings for this recipe, which is enough for a party of four. Since we’re cooking them on the grill, though, you can scale up the recipe easily and not have to worry about an extra baking sheet in the oven. We’re also frying the wings after we smoke them, so you get all the smoke flavor and all the crispiness in one spicy-sweet chicken wing. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

Looking for more gochujang recipes? Check out Maple Gochujang Rotisserie Ribs, Honey Gochujang BBQ Wings and Garlic Gochujang Shrimp Burgers.

Gochujang Wings Ingredients

• Chicken Wings: We’ll season our Korean wings first with SPG Seasoning (using FYR GLD Sauce as a binder) and then adding the gochujang sauce. You’ll also want some peanut or vegetable oil for the frying step of this recipe.
• Glaze: ​The base of our glaze is the gochujang paste, which gets an extra kick with honey, soy sauce, rice vinegar, brown sugar, minced garlic and sesame oil. 
• Garnish: Sliced scallions and sesame seeds round out our Korean chicken wings recipe!

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How to Make Gochujang Wings

To start, season your 2 pounds of chicken wings thoroughly with FYR GLD sauce as a binder. Then add 1 cup of SPG Seasoning and mix. Set chicken aside until ready to use.

Next, preheat your smoker to 250 degrees Fahrenheit for indirect cooking. Add some hickory wood chunks for more smoke flavor if desired. When your smoker reaches temp, place your chicken wings to the smoker and cook for about 1.5-2 hours or until the internal temperature reaches 165 degrees F on a meat thermometer. 

As the wings get close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a Dutch oven to it and *carefully* add your 1 quart of frying oil, leaving at least 2-3” of space from the oil and the top of the pot. Heat up the frying oil for 325-350 degrees F. 

Carefully add wings to frying oil and cook for 2 minutes. Flip and stir occasionally. Once the wings are done, pull them off and let them rest for 2-3 minutes. 

As the wings are frying, gently heat up the glaze — 1/2 cup gochujang paste, 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 2 tablespoons minced garlic and 1 teaspoon sesame oil — in a skillet until it begins to simmer. Once the mixture of gochujang is done simmering, pull off and let cool.

Pull your wings out of the frying oil, pat dry with a paper towel and add to a tossing bowl. Cover the wings in the glaze and toss thoroughly.

Serve, garnish with scallions, sesame seeds and enjoy!

What to Serve with Gochujang Wings

A large bowl of white rice, some kimchi or a crunchy cucumber salad, and a cold beer would be perfect with this Korean chicken wings recipe. You could also make some crispy roasted Brussels sprouts or broccoli and flavor them with a gochujang-based sauce! 

Leftovers and Reheating

If you’ve got leftover gochujang wings, store them in an airtight container in the fridge for up to 3 days.

To reheat, I like the oven best because it maintains that crispy coating from the smoking and frying. Place your wings on a wire rack over a baking sheet for good air circulation. Then, cook at 350 degrees F for about 10-15 minutes until they’re heated through.

You can brush them with some extra glaze in the last few minutes if you’d like! Your air fryer would also be great to keep that crisp texture. 

For More Wings

Coca Cola Chicken Wings

Tequila Lime Wings Recipe

Smoked and Fried Sticky Wings

Baked Chile Lime Wings

Bacon Wrapped Chicken Wings

Honey Garlic Sriracha Fried Wings

FAQs

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Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

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Honey Korean Gochujang Wings

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

Course Dinner, Lunch, Main Course

Cuisine Korean

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 2508kcal

Author Derek Wolf

Ingredients

Chicken Wings:

• 2 lbs Chicken Wings
• 1 cup Salt Pepper Garlic Rub
• Canola Oil as needed
• 1 qt Frying Oil peanut or vegetable

Glaze:

• ½ cup Korean Gochujang
• ¼ cup Honey
• 2 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tbsp Brown Sugar
• 2 tbsp Minced Garlic
• 1 tsp Sesame Oil

Garnish:

• Sliced Scallions
• Sesame Seeds

Instructions

• Slather your chicken wings in yellow mustard. Season the chicken thoroughly with SPG rub. Set chicken aside until ready to use.
• Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.
• Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.
• As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a dutch oven to it and *carefully* add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.
• Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip and stir occasionally.
• As wings are frying, gently heat up the glaze in a skillet until it begins to simmer. Once simmering, pull off and let cool.
• Pull wings out of frying oil, pat dry with a paper towel and add to a tossing bowl. Cover the wings in the glaze and toss thoroughly. Serve, garnish with scallions, sesame seeds and enjoy!

Notes

What is Gochujang? 

If it’s your first time cooking with gochujang, prepare to have your mind blown. This Korean condiment is a thick red chili paste made from dried chilli flakes called gochugaru, glutinous rice, salt and fermented soybeans. You’ve got spice, salt, funkiness and a little bit of sweetness from the fermentation (when the starches in the rice convert to sugars). In addition to the strong flavors, gochujang has this incredible deep red color. So, all your food will be dressed to impress. Buy a jar for these chicken wings and you’ll be ready to use it next time on pork, ribs, ramen, rice and more. 

Nutrition

Calories: 2508kcal | Carbohydrates: 35g | Protein: 25g | Fat: 257g | Saturated Fat: 42g | Polyunsaturated Fat: 140g | Monounsaturated Fat: 62g | Trans Fat: 2g | Cholesterol: 94mg | Sodium: 28896mg | Potassium: 377mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 248IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg

The post Honey Korean Gochujang Wings  appeared first on Over The Fire Cooking.