Campfire Cooking Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/camofire-cooking-recipes/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:48:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Campfire Cooking Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/camofire-cooking-recipes/ 32 32 Peter Luger Surf and Turf https://overthefirecooking.com/peter-luger-surf-and-turf/ https://overthefirecooking.com/peter-luger-surf-and-turf/#comments Mon, 15 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37981 Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

If you’ve ever dreamed about bringing that Brooklyn steakhouse experience home, this Peter Luger Surf and Turf will get you…

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]]> Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

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

Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

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

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

Table of Contents

Why You’ll Love This Peter Luger Surf and Turf

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

Seasoned T-bone steak after a searing in a hot skillet by the fire.

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

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

Ingredients Round-up for Peter Luger Surf and Turf

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

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

How to Make Peter Luger Surf and Turf

The Prep

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

Raw T-bone steak being seasoned with salt and pepper before searing in a hot skillet by the fire.

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

The Cook

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

Searing the seasoned Peter Lugar steak on a hot skillet by the fire.

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

Thick steak sizzling in a cast iron skillet inside a blazing hot pizza oven.

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

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

Derek Wolf slicing steak and pouring melted butter over surf and turf platter with lemon garnish by the fire.

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

The Peter Lugar Surf and Turf is done and ready to eat. The juicy steak is sliced. The lobster is buttered.

Pro tip for juicy steak

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

What to Serve with Peter Luger Surf and Turf

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

Leftovers & Reheating Instructions

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

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

More Surf and Turf

FAQs

Why do the steaks have to be thick-cut?

Thick-cut steaks hold up better to high heat, giving you time to build that epic crust without overcooking the inside. Thin steaks just don’t give you the same juicy center or steakhouse-style bite.

How can I make the steak and lobster dish spicier? 

Kick up the heat by adding cayenne or chili flakes to your garlic powder, basting the steak with a little hot sauce butter, or topping the lobster with a sprinkle of smoked paprika. You’ll get that extra punch without losing the buttery richness.

Can I make this without lobster?

Absolutely. But the surf-and-turf combo is what makes it epic. If lobster’s not your thing, go with jumbo shrimp — they cook quick, taste awesome, and still bring that coastal vibe to the plate.

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Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.
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Peter Luger Surf and Turf

The Peter Luger Surf and Turf is the ultimate steakhouse dinner, made right on your backyard grill. The dry brine ensures a super nice crust. The lobster tails are a freakin' delicious addition!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Brine 8 hours
Total Time 9 hours 30 minutes
Servings 4 people
Calories 123kcal
Author Derek Wolf

Ingredients

Steak:

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

Seafood:

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

Instructions

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

Rare = 45 seconds to 1.5 minutes

Medium Rare = 1.5-2 minutes

Medium = 2-2.5 minutes

Medium Well = 2.5-3 minutes

Well Done = 3+ minutes

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

Notes

Pro tip for juicy steak

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

Nutrition

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

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]]> https://overthefirecooking.com/peter-luger-surf-and-turf/feed/ 1 Peter Lugar Surf and Turf_Cover Image Extra Shot of Peter Lugar Surf and Turf cookbooks Seasoning TBone Searing the Steak Final Cook and Garnishing with Butter Slicing Steak and Adding Butter Cooked Steak and Lobster Surf and Turf Sliced Surf and Turf Pinwheels Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors. A surf and turf baked potato, with a Russet potato as the base and steak, shrimp, shredded cheese and chimichurri butter as toppings A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes New-rubs-1026-x-600-1024-×-400-px Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers. Cowboy Candy Rubbed Grilled Steak with Bacon Jam https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/ https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/#respond Wed, 03 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36245 The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

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

The post Cowboy Candy Rubbed Grilled Steak with Bacon Jam appeared first on Over The Fire Cooking.

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

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

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

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

Table of Contents

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

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

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

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

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

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

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Ingredients Round up

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

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

How to Make Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Make the Bacon Jam

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

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

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

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

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

Grill the Steak

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

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

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

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

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

What to Serve with the Grilled Steak

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

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

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

Leftovers & Reheating Instructions

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

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

More Grilled Steak

FAQs for the Grilled Steak with Bacon Jam

Can I use Cowboy Candy Rub on other proteins?

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

How spicy is Cowboy Candy Rub?

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

Where can I get Cowboy Candy Rub?

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

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

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

Ingredients

Beef:

Jalapeno Bacon Jam:

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

Instructions

Jalapeno Bacon Jam:

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

Steak:

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

Nutrition

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

The post Cowboy Candy Rubbed Grilled Steak with Bacon Jam appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/feed/ 0 Cowboy Candy_Cover Image Jam on Steak Cowboy Candy Banner (1) Cooking Bacon Assembling Bacon Jam Seasoning Steak Raw and Cooked Steak Final Shot of Dish grilled steak oscar Grilled Steaks and Creamy Chipotle Shrimp Grilled Steak Burrito Bowl Garlic Butter Steak and Shrimp Recipe grilled steaks with board sauce Grilled Steak Potato Wedges garnished and served. FYR GRILL The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. Birria Stuffed Bread https://overthefirecooking.com/birria-stuffed-bread/ https://overthefirecooking.com/birria-stuffed-bread/#comments Fri, 11 Jul 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37078 The stuffed bread is dipped into the beef birria sauce for a bite you won't believe.

Birria Stuffed Bread is what happens when you take everything you love about slow-cooked beef, fire cooking, and melty cheese—and…

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]]> The stuffed bread is dipped into the beef birria sauce for a bite you won't believe.

Birria Stuffed Bread is what happens when you take everything you love about slow-cooked beef, fire cooking, and melty cheese—and pack it into a toasty loaf of bread you can slice, dip, and devour. This is stuffed bread done right: fire-seared birria beef, loaded into an Italian loaf, and baked until bubbling and golden. Paired with that rich consomé on the side? It’s basically a beefy, cheesy lava bomb.

The stuffed bread is dipped into the beef birria sauce for a bite you won't believe.

Sponsored by Cowboy Charcoal.

The best part? If you made my Birria Ramen, this is your go-to move for using the leftover meat. But even if you’re starting from scratch, this is one of the most flavor-loaded stuffed sandwich bread recipes out there. Especially when you slow-cook that meat over live fire with Cowboy Charcoal—the smoke, the depth, the crusty edges—it just doesn’t get better than that.

Table of Contents

Why You’ll Love This Birria Stuffed Bread

This is the kind of dish that makes people stop talking mid-bite. It’s hot, cheesy, crispy, and packed with that smoky birria flavor we all can’t get enough of. The beef, made with a low and slow heat in a Dutch oven, becomes so tender it melts in your mouth. It soaks up every bit of flavor from dried chiles, tomato, garlic, and warm spices like cinnamon and bay leaf.

This recipe is sponsored by Cowboy Charcoal, the best you can buy at your local grocery store or online.

Then it’s shredded, cooled, and packed into a loaf of Italian bread with layers of mozzarella cheese. A few minutes in a hot oven and you’ve got cheesy stuffed bread you can slice and dip into a bowl of birria consomé. This recipe hits every note—crunchy, melty, meaty—and makes for the ultimate meal, whether you’re feeding a crew or just cooking for the weekend.

Craving more Birria recipes? No problem. Birria Fries, Birria Steak Pinwheels, Birria Egg Rolls, and Smoked Birria Burgers.

Birria Stuffed Bread Recipe Ingredients Round-Up

  • Beef – chuck roast, kosher salt, black pepper, garlic powder, FYR BLK hot sauce
  • Chiles – ancho, guajillo, and chipotle chiles, garlic cloves, water
  • Braising – beef broth, tomatoes, white onion, oregano, black pepper, salt, cinnamon sticks, bay leaves
  • Bread – Italian loaf, mozzarella cheese, diced red onions, chopped cilantro, sliced jalapeños

Once you’ve got that beef slow-cooked and ready, the rest of this stuffed bread recipe comes together fast. Let’s fire it up.

ProTip for Stuffed Bread on the Grill

Cook your birria beef low and slow over Cowboy Charcoal for that deep, smoky heat that adds legit flavor to the final sandwich. And when it comes time to melt the cheese, don’t rush—two-zone cooking at 400F lets you get that perfectly gooey cheese without burning your loaf.

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How to Make Birria Stuffed Bread

Make the Birria Beef

Start by preheating your fire to medium-high heat, around 375F. Season the chuck roast with kosher salt, black pepper, garlic powder, and a touch of FYR BLK hot sauce for heat. Sear each piece over the flames (or in the dutch oven) for 1–2 minutes per side until browned all over, then pull them off and set aside.

Searing the chuck roast.

Place a Dutch oven directly over the fire and add your dried chiles (ancho, guajillo, and chipotle), sliced onion, garlic cloves, and chopped tomatoes. Char them for 30–45 seconds per side. Then pour in the water and let it all simmer over the fire for 7–8 minutes.

Once softened, remove from heat and blend everything into a smooth, rich paste. Set that aside.

The birria beef is the star of this culinary show.

Now toss your seared beef back into the Dutch oven with the chile paste, beef broth, Mexican oregano, bay leaves, cinnamon sticks, and the rest of your seasoning. Cover and simmer over medium heat until the beef is fall-apart tender—usually around 4 hours, give or take. Skim the fat from the top as it cooks.

Once the meat is done, discard the bay leaves and cinnamon sticks. Strain your birria beef from the consomé, shred it, and let it chill in the fridge for 30 minutes. Keep the consomé in a bowl for dipping.

Straining and shredding the birria beef.

Assemble the Stuffed Bread

Preheat your oven or grill for two-zone cooking at 400F. Slice your Italian loaf in half lengthwise, separating the top and bottom. Hollow out a shallow divot in the bottom half so you’ve got room to load it up.

The bread is hollowed out so that we can stuff it with the best birria beef you've ever tasted.

Pile in that shredded birria beef until the loaf is packed. Then layer on thick slices of mozzarella cheese. Place it back on the grill or in the oven and bake for 4–6 minutes, or until the cheese is fully melted and gooey.

The cheese is layered over the top of the beef to make a gooey taste sensation in your mouth.

Top and Serve

Once it’s hot and melty, pull the birria-stuffed loaf off the heat. Sprinkle on some chopped cilantro, diced red onions, and then add the sliced jalapeños for heat and extra crunch. Slice it up, serve with a bowl of warm consomé, and then get ready to dunk.

Birria Stuffed Bread is an easy recipe with freakin' delicious, mouth-watering results!

What to Serve with Birria Stuffed Bread

This beef stuffed bread is rich, cheesy, and filling—so keep the sides light and simple. A crisp green salad with lime dressing cuts through the fat and then balances the heat. Fresh grilled corn on the cob brings a sweet, smoky flavor that also plays well with the beef.

Birria Stuffed Bread is one of my favorite comfort foods to make on the grill.

If you’re going big, because why not, serve it alongside fire-roasted potatoes or elotes. And then, of course, a cold cerveza or smoky mezcal cocktail pairs perfectly with the bold spice and savory flavors in every bite.

Leftovers & Reheating Instructions

If you have leftovers (highly unlikely), wrap slices of the bread in foil and store them in an airtight container in the fridge. To reheat, grab your cast iron skillet or place in the oven at 325F for about 10 minutes.

You can also steam the birria beef separately and rebuild a fresh sandwich. Definitely avoid the microwave, because it’ll make the bread soggy and the cheese rubbery. And then don’t forget to also reheat the consomé for dipping.

More Stuffed Bread

FAQs for Birria Beef Stuffed Bread

Can I make this with leftover birria?

Absolutely. This is one of the best ways to use up leftover birria beef from ramen, tacos, or tortas. Just reheat it, shred it if needed, and go.

What kind of bread works best for stuffed bread recipes like this?

A large Italian loaf or rustic French bread holds up great. You want something sturdy enough to hold all that meat and cheese without falling apart.

How do I keep the bread from getting soggy?

Hollowing out a divot helps. And don’t overload it with too much sauce—serve the consomé on the side for dipping instead of pouring it inside.

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The stuffed bread is dipped into the beef birria sauce for a bite you won't believe.
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Birria Stuffed Bread

The shredded beef Birria Stuffed Bread recipe is the perfect thing to make with your leftovers from the Birria Ramen. It's so easy and you'll love every freakin' delicious bite!
Course Dinner, Lunch
Cuisine American
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 6 people
Calories 384kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 Whole Chuck Roast cubed
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • FYR BLK Hot Sauce

Chiles:

  • 3 Ancho Chiles stemmed & seeded
  • 3 Guajillo Chiles stemmed & seeded
  • 2 Chipotle Chiles stemmed & seeded
  • 8-10 Garlic Cloves
  • 2 cups of Water

Braising & Seasonings:

  • 2-3 cups Beef Broth
  • 2 Tomatoes cubed
  • 1/2 White Onion sliced
  • 1.5 tbsp Mexican Oregano
  • 2 tbsp Black Pepper
  • 1 tbsp Kosher Salt
  • 2 Cinnamon Sticks
  • 2 Bay Leaves

Bread:

  • Red Onions diced
  • Cilantro chopped
  • Jalapenos sliced
  • Large Italian Loaf
  • Mozzarella Cheese sliced

Instructions

Birria:

  • Preheat your fire to medium high temperature (around 375F)
  • Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
  • Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
  • Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
  • Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  • Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.

Stuffed Bread:

  • Preheat your oven for two zone cooking at 400F.
  • Begin by slicing your Italian Style Loaf in half and separating the top from the bottom (set the tops to the side to be used later). Next, carefully pull out the excess bread so that you create a divot in the bun.
  • Stuff with as much birria meat as you can, then cover in sliced mozzarella cheese. Add to the oven to cook for 4-6 minutes until the cheese is really melted.
  • Top with chopped cilantro, red onion and jalapenos. Slice and serve with the consomme for dipping. Enjoy!

Notes

ProTip for Stuffed Bread on the Grill
Cook your birria beef low and slow over Cowboy Charcoal for that deep, smoky heat that adds legit flavor to the final sandwich. And when it comes time to melt the cheese, don’t rush—two-zone cooking at 400F lets you get that perfectly gooey cheese without burning your loaf.

Nutrition

Calories: 384kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 3355mg | Potassium: 1120mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5506IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 6mg

The post Birria Stuffed Bread appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/birria-stuffed-bread/feed/ 1 Birria Stuffed Bread_Cover Image Adding Briquets to Smoker FYR banner post (3) Searing Birria Making the Birria Shredding Beef Assembling the Bread Adding Cheese and Putting on Smoker Slicing Birria Stuffed Bread Stuffed Bread with Cowboy Charcoal Big Mac Stuffed Bread is a tasty twist on the classic fast food burger! two halves of pepperoni pizza on a grill The two chorizo pizza breads next to each other on the grill. The Jalapeno Popper Bread is grilled and ready to enjoy. coal roasted bread The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes. FYR GRILL The stuffed bread is dipped into the beef birria sauce for a bite you won't believe. How to Use Maple Bourbon BBQ Rub https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/ https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/#comments Wed, 18 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36861 Close up of Maple Bourbon Seasoning.

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

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

]]> Close up of Maple Bourbon Seasoning.

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

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

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

Table of Contents

Why You’ll Love the Maple Bourbon Spice Mix

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

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

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

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

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

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

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

The Best BBQ Rub Recipes Round-Up

Maple Bacon Wrapped Salmon Bites

Maple Bacon Bourbon Salmon Bites

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

Pork Belly Burnt Ends With Maple And Bourbon

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

Bourbon Bacon Chicken Wings

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

Honey Fire Party Ribs

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

Whisky Brined Chicken Wings

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

Smoked Pulled Pork Sandwich

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

Pork Belly Cinnamon Rolls

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

Spatchcock Turkey

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

Double Smoked Ham

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

Smoked Salmon

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

BBQ Maple Bourbon Ribs

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

Maple Gochujang Rotisserie Ribs

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

Bacon Wrapped Shrimp Skewers

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

Donut Breakfast Sandwich

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

Pulled Pork BBQ Nacho Table

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

Candied Bacon

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

FAQs for How to Use Maple Bourbon BBQ Rub

How should I store the Maple Bourbon BBQ Rub?

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

How spicy is the Maple Bourbon BBQ rub?

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

Why do maple and bourbon taste so good together?

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

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

More rubs By Derek Wolf

Beer Rub Recipes

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

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

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

]]> https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/feed/ 2 A_Maple Bourbon Seasoning A_Maple Bourbon with Raw Ribs New-rubs-1026-x-600-1024-×-400-px Maple Bacon Wrapped Salmon Bites One more shot of the finalized and served dish. Bourbon Bacon Chicken Wings Honey fire party ribs in the crutch on the smoker. The epic Smoked Pulled Pork Sandwich. Pork Belly Cinnamon Rolls getting iced before serving. Maple Bourbon Spatchcock Turkey Recipe Double Smoked Spiral Ham maple bourbon smoked salmon BBQ Maple Maple Gochujang Rotisserie Ribs Recipe Bacon Wrapped Shrimp Skewers ready to serve. Donut Breakfast Sandwich Pulled Pork BBQ Nacho Table Spicy Maple Bourbon Candied Bacon the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking. FYR GRILL Grilled Fish Recipes https://overthefirecooking.com/grilled-fish-recipes/ https://overthefirecooking.com/grilled-fish-recipes/#respond Sun, 11 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=31224 Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

Welcome to my Grilled Fish Roundup! Nothing beats the moment when freshly caught seafood hits the grill, with the crackle…

The post Grilled Fish Recipes appeared first on Over The Fire Cooking.

]]> Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

Welcome to my Grilled Fish Roundup! Nothing beats the moment when freshly caught seafood hits the grill, with the crackle of the fire and that unmistakable smoky flavor filling the air. It takes me back to cookouts with the crew, good vibes all around.

Grilled Fish and Seafood Recipes has to include trout, one of the easiest things to cook on the grill and the tastiest!

So, grab your grill or cast-iron skillet and a solid pair of tongs. We’re about to dive into the art of grilling seafood—from mastering the high heat to working those delicate red snapper and salmon fillets. Trust me, there’s something in here for everyone, Over the Fire Cooking style.

Table of Contents

Why You’ll Love a Good Grilled Fish Recipe

Grilling fish isn’t just about whipping up a quick, easy meal. It’s about paying tribute to the sea and the connection we share with the ocean. When you throw fish on a hot grill, you’re unlocking that smoky flavor while getting a crispy skin. The aim is to seal in all the juicy goodness and leave the inside tender and flaky. Sure, seafood can be a bit trickier than grilling burgers or hot dogs, but once you nail it, you won’t look back.

Fish filets sizzling on a plancha over the fire.

One of the best perks? Fish recipes are loaded with health benefits, especially the fatty acids in fish like salmon and Chilean sea bass. Omega-3s and other nutrients do wonders for your heart, so seafood isn’t just tasty—it’s good for you too. Plus, seafood cooks up fast—like 5-7 minutes fast—making it the perfect go-to for quick weeknight dinners. Or, better yet, for a weekend feast with friends.

Tips on Making the Best Grilled Fish Recipes

If you’re looking to master the art of grilling fish, follow these essential tips:

1. Choose the Right Types of Fish

Some types of fish are better suited for grilling than others. Look for white fish varieties like mahi mahi, halibut, and red snapper. They have a delicate flavor but can still hold up over direct heat. Salmon fillets and Chilean sea bass are also great options because of their higher fat content, which keeps the fish moist while grilling.

2. Prep Your Fish the Right Way

Before grilling, ensure your fish is patted dry using a paper towel to remove excess moisture. Moisture is the enemy when it comes to getting that crispy skin. For extra flavor, rub your fish with butter, olive oil, or avocado oil and season generously with kosher salt and pepper. Trust me, it’s a basic technique, but it works wonders.

Two salmon filets, breaded and fried over the grill.

3. Grill Over High Heat

When grilling fish, heat is your best friend. A charcoal grill or gas grill cranked up to high heat ensures the fish cooks quickly, locks in its natural flavors, and achieves a crispy, caramelized exterior. You want that grill to be around 400-450 degrees F to cook the fish just right.

4. Use the Right Equipment

If you’re working with delicate fish that tends to fall apart, try using a grill pan or even a cast iron skillet. These will give you more control and prevent the fish from sticking to the grill grate.

5. Flip Once and Be Gentle

Fish cooks fast, so you only need to flip it once. After placing the fish on the grill skin side down, let it sit undisturbed for 3-5 minutes. Use a pair of tongs to gently flip it over when it naturally releases from the grate. You’ll know the fish is done when the fish flakes easily and reaches an internal temperature of 145 degrees F.

Grilling Recipes for Fish

Whether you’re grilling directly on the grates or using a cast iron pan, you really can’t go wrong with these Grilled Fish Recipes. It’s all about bold flavors that perfectly complement whatever fish you’re cooking up.

wood fire herb trout

Wood Fire Herb Trout

It doesn't get much better than trout stuffed with garlic, lemon, and parsley. Simply perfect!
View Recipe
cast iron trout ready to eat

Cast Iron Trout

Nothing says campfire cooking better than cooking up some freshly caught trout in a cast iron pan.
View Recipe
Chipotle Lime Butterflied Red Snapper

Chipotle Lime Red Snapper

The Chipotle Lime Red Snapper is a smoky, citrus-packed dish that is everyone's favorite grilled fish recipe.
View Recipe
grilled salmon

Grilled Salmon with Avocado Crema

You can never go wrong on a special occasion by serving up the best grilled salmon. This recipe gets a punch of flavor from a creamy avocado sauce.
View Recipe
Togarashi Seared Tuna with Wasabi Avocado

Togarashi Seared Tuna with Wasabi Avocado Sauce

I think my favorite part of this recipe is the wasabi avocado sauce. It complements the tender tuna perfectly!
View Recipe
Seared Tuna Tataki

Seared Tuna Tataki

Tuna cooked over a hot flame is splashed with some citrus and soy sauce for the win! So freakin' delicious.
View Recipe
fried adobo honey fish

Fried Adobo Honey Fish

We all love fried foods. This Fried Adobo Honey Fish hits the right spot as it is crispy, light and delicious. Paired with Cilantro Lime Rice for the epic win!
View Recipe
Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served.

Nashville Hot Cast Iron Salmon

Nashville Hot Cast Iron Salmon for a hot take on salmon.
View Recipe
Salmon Al Pastor Tacos are served!

Salmon Al Pastor Tacos

Salmon Al Pastor Tacos for a dinner that's sure to be a fan favorite!
View Recipe
Crab Stuffed Salmon Recipe

Crab Stuffed Salmon

Crab Stuffed Salmon is perfect for all you crab and salmon lovers.
View Recipe
Creamy Honey Cajun Salmon

Creamy Honey Cajun Salmon

Creamy Honey Cajun Salmon is what’s for dinner tonight on the Oklahoma Joe’s Judge Charcoal Grill! Quick, easy, and delicious is the name of the game for this recipe.
View Recipe
Garlic Soy Marinated Salmon

Garlic Soy Marinated Salmon

With this Garlic Soy Marinated Salmon recipe, you will get the savory umami paired with citrus sweetness that really brightens the fish.
View Recipe
honey mustard and chili baked salmon

Honey Mustard and Chili Baked Salmon

This Honey Mustard and Chili Baked Salmon was added to the fire and cooked till perfection. It is sweet, spicy and a little tangy!
View Recipe
leaning salmon with roasted garlic aioli

Leaning Salmon with Roasted Garlic Aioli

Try out an epic way of cooking with this Leaning Salmon with Roasted Garlic Aioli. A delicious new yet traditional style of cooking all in one.
View Recipe
Salt Baked Salmon Recipe

Salt Baked Salmon

Ever wanted to cook a whole salmon? Try this Salt Baked Salmon recipe with Cowboy Charcoal and Verlasso!
View Recipe
time to eat panko fried wild salmon

Panko Crusted Salmon

Whether you're RVing or creating food memories in your own backyard, Panko Crusted Salmon delivers the perfect crunch and tender bite.
View Recipe
The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish.

Cast Iron Skillet Salmon

The ingredients and method for my Cast Iron Skillet Salmon recipe couldn't be any more straightforward or freakin' delicious!
View Recipe
A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill

Grilled Salmon Fillets with Cowboy Butter

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

Now, if you’re gearing up for a big gathering, trust me, you’ve got to check out my Grilled Seafood Platter because it’s perfect for a big crowd.

What to Serve with Grilled Fish

Pairing your grilled fish with the right sides can elevate the entire meal to new heights.

Tuna sizzling in a cast iron pan on the grill.

Grilled vegetables such as zucchini, bell peppers, and corn on the cob add a smoky, charred flavor that complements the delicate fish. A refreshing cucumber salad with a squeeze of lime juice offers a crisp, tangy contrast, while roasted potatoes seasoned with olive oil and herbs provide a hearty, savory bite. Simple grains like quinoa or wild rice make for a wholesome, satisfying accompaniment.

And don’t forget the lemon wedges—just a little extra acidity goes a long way in balancing the richness of the seafood.

Deep Dive into Seafood

FAQs for Grilled Fish Recipes

What’s the best kind of lump charcoal to use when grilling fish?

For the best lump charcoal, use hardwood lump charcoal because its hot, clean burn and balanced smoky flavor. For wood, hickory offers a strong, bold smoke for heartier fish like salmon, while cherry wood gives a mild, sweet smoke that’s perfect for delicate fish.

Is fish safe to eat?

Yes, fish is safe to eat when cooked to an internal temperature of 145 degrees F. It’s a great source of lean protein and essential fatty acids like omega-3s.

However, some fish, such as swordfish, shark, and king mackerel, can contain higher levels of mercury, so it’s best to eat these types in moderation, especially for pregnant women or young children.

For safer options, choose low-mercury fish like trout, salmon, tilapia, and shrimp.

What’s the best fish to grill on a special occasion?

For a special occasion dinner, Chilean sea bass is an excellent choice due to its rich, buttery flavor and tender, flaky texture. Salmon is also a popular option, offering both versatility and a vibrant presentation.

For a more unique experience, red snapper is perfect, with its delicate flavor and slightly sweet taste, making it a crowd-pleaser for upscale meals. These fish are not only impressive but pair well with a variety of sauces and sides, ensuring a memorable dining experience.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

The post Grilled Fish Recipes appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/grilled-fish-recipes/feed/ 0 IMG_8136-1 Grilling Fish Filets Pan Fried Salmon wood fire herb trout cast iron trout ready to eat Chipotle Lime Butterflied Red Snapper grilled salmon Togarashi Seared Tuna with Wasabi Avocado Seared Tuna Tataki fried adobo honey fish Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served. Salmon Al Pastor Tacos are served! Crab Stuffed Salmon Recipe Creamy Honey Cajun Salmon Garlic Soy Marinated Salmon honey mustard and chili baked salmon leaning salmon with roasted garlic aioli Salt Baked Salmon Recipe time to eat panko fried wild salmon The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish. A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill Searing Tuna Grilled shrimp piled on a plate and ready to serve. Three baked salmon filets on a wood plank Some surf and turf served in a cast iron skillet. New-rubs-1026-x-600-1024-×-400-px Salsa Macha https://overthefirecooking.com/salsa-macha/ https://overthefirecooking.com/salsa-macha/#respond Fri, 02 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=35429 The Salsa Macha is perfect drizzled on steak, eggs, or even avocado toast.

Let’s be real—sometimes the best part of a meal isn’t the main dish itself… it’s what you drizzle on top.…

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]]> The Salsa Macha is perfect drizzled on steak, eggs, or even avocado toast.

Let’s be real—sometimes the best part of a meal isn’t the main dish itself… it’s what you drizzle on top. And that’s exactly where Salsa Macha steps in. This bold, smoky, nutty salsa is a staple in Mexican cooking, and once you make it at home, you’ll wonder how your grill sessions ever went without it.

Made with a blend of dried chiles, toasted garlic cloves, peanuts, and sesame seeds all simmered in hot oil, it’s like Mexico’s answer to Asian chili crisp—but with more attitude.

The Salsa Macha is perfect drizzled on steak, eggs, or even avocado toast.

In this recipe, we’re layering it over steak and eggs with crispy golden potatoes for a flavor-packed skillet that’s perfect for Cinco de Mayo, brunch with a kick, or any weekend where you want to cook something a little different. At the same time, make no mistake—this post is all about the Salsa Macha. The rest? Just an excuse to spoon more of it onto your plate.

This whole meal is cooked over one of my favorite grills, the Breeo Y Series. This smoke-less fire pit is so many things all wrapped into one. A fire-pit turned grill, thanks to The Outpost attachment, means that cooking this meal is easy and enjoying it by the fire is even easier!

Post Sponsored by Breeo.

Table of Contents

Why You’ll Love Salsa Macha

Salsa Macha isn’t your typical tomato-based salsa—this one’s built on flavor, texture, and heat. First, you get crunchy bits of garlic, nutty richness from toasted seeds and raw peanuts, and a smoky backbone from a blend of guajillo chiles and chile de árbol. Then, it’s all soaked in a rich chile oil that’s just as good drizzled over tacos as it is spooned onto avocado toast or roasted sweet potatoes.

Derek Wolf sits down to enjoy the breakfast skillet with salsa macha, the main star of this show.

Even better, this version leans into that signature sweet heat, with a touch of sugar and apple cider vinegar to balance the spice. And the best part? You control the spice level. Want it fiery? Toss in more arbol chiles. Prefer a gentler burn? Cut it back and let the oil do its thing.

Not only is it versatile, but it also stores beautifully. Just keep a small jar in the fridge, and you’ve got instant flavor ready to go for whatever you’re cooking next.

If you’re looking for more reasons to drizzle that Salsa Macha on everything, check out my Best Breakfast Skillets—made for that kind of heat. Honestly, I could even see it leveling up one of my Best Salmon Recipes. The sweet heat and smoky crunch? Game changer.

Ingredients Round-Up

Let’s break it down into two parts: the Salsa Macha, and then the Steak & Eggs skillet that makes it shine.

  • Salsa – Guajillo chiles, chile de árbol, garlic cloves, peanuts, and then sesame seeds. Everything gets soaked in plenty of oil—something neutral like canola oil, grapeseed oil, or vegetable oil works best to let the smoky flavors shine. Also, we’ll finish it off with a splash of apple cider vinegar, a pinch of sugar (white or brown sugar both work), and kosher salt to taste.
The steak and eggs skillet is the perfect way to enjoy this delicious spicy salsa.
  • Steak and Eggs Breakfast Skillet – You’ll cube up your favorite steak, toss it with Cowboy Butter seasoning and hot sauce, then pair it with golden brown potatoes and a few eggs cracked right into the pan. Simple, hearty, and built to hold up to that salsa heat.

Pro Tip: How to Pick the Best Chilis

When picking dried chiles for Salsa Macha, look for ones that are pliable and slightly glossy—not brittle or dull. Fresh, high-quality chiles undoubtedly give you the best flavor, color, and texture. If they feel like they’d snap in half, they’re probably too dry and past their prime. Grab the good stuff because you’ll taste the difference in every bite.

How to Make the Salsa Macha

Heat the Oil

First, preheat your Breeo or stovetop to medium heat, around 325F. Then, add your canola oil to a cast iron skillet or medium saucepan and bring it up to 250–275F. The goal here is low heat because we want to gently infuse not fry.

The salsa is epic and starts with sizzling the ingredients in hot oil.

Meanwhile, in a large bowl, combine your guajillo chiles, chile de árbol, garlic cloves, peanuts, and then those tasty little sesame seeds. Once the oil is hot, pour the hot oil directly into the mason jar, over the top of all your Salsa Macha ingredients.

You’ll hear a satisfying sizzle and then smell that toasty aroma almost immediately. Let it steep for a few minutes as everything softens and flavors start to bloom.

Salsa Macha is easy to make when you have the freshest ingredients and know-how.

Blend It Up

After the mixture has cooled slightly, transfer it to a blender jar or use an immersion blender to pulse it into your preferred texture. Go chunky for a rustic feel or blend smooth for a more refined Mexican chili oil—totally your call.

The Salsa is mashed with an immersion blender.

Stir in your apple cider vinegar, sugar, and a big pinch of kosher salt. Give it a taste and adjust the heat level with more chiles if needed. That’s your perfect blend.

Steak & Eggs with Salsa Macha (Bonus Skillet)

Now that your homemade salsa macha is done, here’s a bold and simple way to show it off.

Start by cubing your steak and tossing it with FYR BLK Hot Sauce. Then a healthy dose of Cowboy Butter seasoning. Fire up your skillet over medium-high heat, add a bit of oil (I actually spooned in some of my Salsa Macha for this), and sear the steak bites for about 1.5 minutes per side until perfectly browned. Set them aside.

The breakfast potatoes are cooked in the skillet until crispy perfection is achieved.

In the same pan, toss in diced golden potatoes and cook until crispy on the outside, soft on the inside—about 15 to 20 minutes. Then add the steak back in and make little wells in the potatoes for your eggs. Crack ‘em right in and cook to your liking.

The steak and eggs skillet is the perfect way to enjoy this delicious spicy salsa.

Just before you pull it off the heat, drizzle a few spoonfuls of your salsa macha right over the top and garnish with sliced scallions. It’s spicy, smoky, and insanely satisfying.

What to Serve with Salsa Macha

Honestly? Just about anything.

Serve it over grilled meats, roasted veggies, or breakfast dishes like this skillet. Spoon it over grilled shrimp, fold it into noodles, or also top off tacos and nachos. It’s also killer as a dip for tortilla chips, or spread on toast with cream cheese for something totally unexpected.

This isn’t just a spicy salsa—it’s a power move. Keep it on the table and watch it become your go-to topper for your favorite foods.

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

Leftovers & Storage

Once your salsa macha has cooled, transfer it to a small jar or airtight container with a tight-fitting lid. It’ll keep in the fridge for up to 3–4 weeks—just make sure all the solids stay fully submerged in oil to keep everything fresh and safe to eat.

You can serve it cold straight from the fridge, but for max flavor, let it come to room temperature so all those toasty, smoky layers really open up. And honestly? The flavor just keeps getting better the longer it sits.

As for the steak and eggs, store any leftovers in an airtight container in the fridge for up to 3–4 days. When you’re ready to dive back in, reheat everything in a skillet over medium heat until warmed through. Give it another hit of salsa macha before serving—and boom, it’s just as good the next day.

More salsa

FAQs for Salsa Macha

What chiles should I use?

This version uses guajillo chiles and chile de árbol for the perfect balance of smoke and heat, but you can sub in ancho chiles, chipotle peppers, or mix in dried chipotles if you want more depth. Feel free to experiment with different versions using what you have on hand.

Is it super spicy?

It depends on how many arbol chiles you use. They’re where the real fire comes from. Start with fewer if you’re unsure—this salsa should hit the spice level sweet spot without blowing out your taste buds.

What oil is best?

Go with a neutral oil like canola, vegetable, or grapeseed oil. Avoid strong oils like EVOO, which can overpower the umami flavor of the chiles and nuts.

Get The Cookbooks!

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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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The Salsa Macha is perfect drizzled on steak, eggs, or even avocado toast.
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Salsa Macha (with Steak & Eggs)

Salsa Macha is a bold, classic Mexican salsa that brings the crunch and heat—kind of like Asian chili oil, but with smoky, nutty vibes. It’s the perfect topper for eggs, avocado toast, and just about anything else. Today, we’re building a steak and eggs skillet to lay down the base… but really, it’s all about that insane salsa flavor on top.
Course Breakfast, Dinner, Lunch, Sauce
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 1320kcal
Author Derek Wolf

Ingredients

Steak:

Salsa Macha:

  • 2 Guajillo Peppers
  • 8-10 Chile de Arbol Peppers
  • 3 Garlic Cloves
  • 1/4 cup Peanuts
  • 1 tbsp Sesame Seeds
  • 1 tsp Apple Cider Vinegar
  • 1 tsp White Sugar
  • 2 cups Canola Oil
  • Kosher Salt to taste

Eggs:

  • 2 tbsp Salsa Macha
  • 3-4 Fresh Eggs
  • 1.5 cups Golden Potatoes diced
  • Sliced Scallions for garnish

Instructions

Salsa Macha:

  • Preheat a grill for medium heat (around 325F) for direct cooking.
  • Heat up a cast iron skillet with your canola oil and bring the oil to 250-275F. Add your garlic, chiles, peanuts and sesame seeds to a large bowl and pour the hot oil over the top.
  • Next, add this mixture to a blender or use an immersion blender to blend until chunky or smooth (your choice). Add in the rest of the ingredients for the salsa and stir together. Set to the side.

Steak, Potatoes and Eggs:

  • Slather your cubed steak in FYR BLK Hot Sauce and generously season with Cowboy Butter Rub.
  • Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
  • Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
  • Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
  • Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Salsa Macha and sliced scallions over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Video

Notes

Protip: How to pick the best chilis
When picking dried chiles for Salsa Macha, look for ones that are pliable and slightly glossy—not brittle or dull. Fresh, high-quality chiles give you the best flavor, color, and texture. If they feel like they’d snap in half, they’re probably too dry and past their prime. Grab the good stuff—you’ll taste the difference in every bite.

Nutrition

Calories: 1320kcal | Carbohydrates: 27g | Protein: 26g | Fat: 126g | Saturated Fat: 12g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 77g | Trans Fat: 0.5g | Cholesterol: 174mg | Sodium: 339mg | Potassium: 969mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 24mg | Calcium: 196mg | Iron: 6mg

The post Salsa Macha appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/salsa-macha/feed/ 0 Salsa Macha_Cover Image Feasting Derek Steak and Eggs Heating Up Oil Adding Hot Oil to Salsa Mixing Salsa Cooking Steak and Potatoes Steak and Eggs FYR banner post (3) Cheesy Skewered Skirt Steak with Salsa Verde Steak tacos ready to eat Skewered Picanha with Salsa Vinaigrette three strip steak skewers topped with salsa vinaigrette over a fire Smoked Salsa Verde The finalized grill tri-tip meal. cookbooks The Salsa Macha is perfect drizzled on steak, eggs, or even avocado toast. Wagyu Smash Burger https://overthefirecooking.com/wagyu-smash-burger/ https://overthefirecooking.com/wagyu-smash-burger/#comments Fri, 04 Apr 2025 08:00:00 +0000 https://overthefirecooking.com/?p=34600 The Wagyu Smash Burger is a masterpiece with the best quality beef and caramelized onions and American cheese.

If you’re craving an epic burger experience, this Wagyu Smash Burger recipe is exactly what you need. Made with Wagyu…

The post Wagyu Smash Burger appeared first on Over The Fire Cooking.

]]> The Wagyu Smash Burger is a masterpiece with the best quality beef and caramelized onions and American cheese.

If you’re craving an epic burger experience, this Wagyu Smash Burger recipe is exactly what you need. Made with Wagyu beef and topped with killer garlic aioli and sautéed onions, this juicy burger will seriously make you reconsider your list of best burgers. It doesn’t take a long time to make the magic happen either, so fire up your grill—and let’s make some freakin’ delicious burgers on the grill!

The burgers are all assembled and ready to eat!
Post sponsored by Ninja Kitchen.

Table of Contents

Why You’ll Love the Killer Wagyu Smash Burger

Let’s start with the epic Wagyu flavor—it’s seriously insane. After just one bite of this juicy burger, you might never go back to regular 80/20 ground meat again! This recipe is similar to our Cheesy Onion Smash Burgers and Oklahoma Onion Burger, but this time we’re choosing premium, full-blood Wagyu beef! It makes for a special occasion or even a Friday night treat-yo-self moment!

The Wagyu Smash Burger is a masterpiece with the best quality beef and caramelized onions and American cheese.

Expect melt-in-your-mouth goodness, packed with good fat and next-level flavor profiles. Thin patties smashed onto a sizzling cast iron skillet create an unbeatable crispy crust. Top it all off with garlic aioli, melty American cheese, and then some crunchy dill pickles, and you’re officially in Wagyu smash burger heaven.

Meet Your New Best Friend: The Ninja FrostVault

Before your next outdoor adventure, the Ninja FrostVault is an investment you’ll definitely want to make. It’s a beast that now flies over any terrain on wheels. Perhaps what I love most is the special drawer on the bottom for keeping my fresh ingredients cold. The top with convenient cup holders also doubles as a table to help me prep dinner while camping. Needless to say, I love everything about this cooler!

Derek forming the patties on the FrostVault.

If Smash Burgers are your thing, you gotta hit up my Best Smash Burger Recipes. I’m telling you, the Elvis Smash Burger and Jalapeño Popper Smash Burgers are absolute game changers.

Wagyu Burgers Ingredients Round-up

  • Burger Base — Full-blood Wagyu ground beef, thinly sliced onions, kosher salt, black pepper, and then some garlic powder kick things off. 
  • Garlic Aioli Special Sauce — The creamy sauce is made with mayonnaise, pureed garlic cloves, fresh lemon juice, salt, and pepper.
  • Build the Burger — American cheese slices (or aged cheddar), sliced kosher dill pickles, and then your favorite burger buns complete the masterpiece.

Alright, now that you know what to snag from the grocery store (or delivery!), skip straight to the recipe card or follow along step-by-step. Either way, it’s burger time!

How to Make the Wagyu Smash Burger

First things first—mix your garlic aioli ingredients in a small bowl. Easy, tangy, delicious. Set that aside.

Slicing the onions and mixing the aioli

Next, preheat your grill to high heat, aiming for around 400 degrees F. While that’s heating up, divide portions of ground Wagyu that weigh about 1/4 lb each. Gently roll each into a loose ball, then stash them in the FrostVault to chill for a bit.

Smashing the patties on the griddle.

When your grill is hot, place a cast iron skillet or plancha directly over the flames. You want it hot—like slightly smoking hot. Add a beef ball to the skillet, top it with a handful of thinly sliced onions, and then cover with parchment paper. Now smash it down firmly with a sturdy spatula to create that thin patty perfection.

Season with kosher salt, black pepper, and then garlic powder. Let it cook for 1-2 minutes until a nice crust forms. Flip carefully, and then season the other side and slap on a slice of American cheese.

The burgers are smashed on the cast iron plancha with the thinly sliced onions.

Cook another minute or two until melted. Pull the patty off and repeat for each burger. The internal temperature should hit at least 130F for a medium-rare burger. 

Finally, toast your burger buns on the skillet. Assemble your Wagyu Smash Burger with garlic aioli on the bottom bun, dill pickles, the cheesy smash burger patty, and top it off with the top bun. Dig in—you’re gonna be stoked.

The Wagyu smash burger is topped with pickles and a special sauce.

What to Serve with the Wagyu Smash Burger

We served ours up with some of our favorite crinkle potato chips, and it was the best meal ever. You could also pair the Wagyu Smash Burger with some crispy fries, grilled veggies, or some killer potato wedges. Want something a little more green? A fresh summer salad with balsamic dressing would be perfect.

The Wagyu Smash Burgers are served up on a plate with some classic potato chips.

Handling Leftovers & Reheating Instructions

Leftover burger patties? Store them in an airtight container in the fridge for up to 2 days. To reheat, toss them in a medium-high heat skillet until warmed through. Toast fresh buns, add garlic aioli, and enjoy another epic round of deliciousness.

More Smash Burger Recipes to Try!

FAQs for Wagyu Smash Burger

Where can I find the best Wagyu beef online? 

Looking to buy American Wagyu online? Snake River Farms and Crowd Cow offer killer selections with premium cuts and often free shipping. Score epic quality without leaving your couch!

Do I need special tools for cooking Wagyu Smash Burgers? 

​A sturdy spatula and a hot cast iron skillet or griddle plate are all you need. No special gadgets required.

Is there another type of beef that compares?

​While Japanese Wagyu is top-tier, American Wagyu or high-quality Kobe beef can deliver similar juicy, flavorful results.

What kind of onions should I use? 

Yellow or white work great. If you’re going for a sweeter flavor, Vidalia onions from Georgia are the way to go! 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions
The Wagyu Smash Burger is a masterpiece with the best quality beef and caramelized onions and American cheese.
Print

Wagyu Smash Burger

With a garlic aioli, melted American cheese, and pickles, the Wagyu Smash Burger has everything your taste buds crave from comfort food and more!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 1013kcal
Author Derek Wolf

Ingredients

Beef:

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

Garlic Aioli:

  • 1 cup Mayonnaise
  • 1 tbsp Garlic Puree
  • 1 tsp Lemon Juice
  • Salt & Pepper to taste

Burger:

  • 8-10 American Cheese Slices
  • Sliced Kosher Pickles
  • Burger Buns

Instructions

  • In a bowl, mix together all the ingredients for the Garlic Aioli.
  • Preheat your grill to high heat (around 400F) for direct cooking.
  • 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.
  • Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns.
  • Build your burger with the toasted bun, sliced pickles, garlic aioli and 1-2 burger patties. Top with sauce and the top bun. Serve and enjoy!

Video

Notes

Meet Your New Best Friend, Ninja
​Before your next outdoor adventure, the Ninja FrostVault is an investment you’ll definitely want to make. It’s a beast that now flies over any terrain on wheels. Perhaps what I love most is the special drawer for keeping my fresh ingredients cold. The top with convenient cup holders also doubles as a table to help me prep dinner while camping. Needless to say, I love everything about this cooler!

Nutrition

Calories: 1013kcal | Carbohydrates: 12g | Protein: 42g | Fat: 88g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 187mg | Sodium: 2270mg | Potassium: 802mg | Fiber: 2g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg

The post Wagyu Smash Burger appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/wagyu-smash-burger/feed/ 1 Waygu Smash Burger_Cover Image Burgers Held up to Camera Derek and the FrostVault The Prep Work Smashing the Patty Flipping Patties Adding Burgers to Buns Served Waygu Smash Burgers Three Steakhouse Smash Burger lined up and ready to serve. Chili Cheese Smash Burgers plated and ready to eat. Peanut Butter and Jelly Smash Burgers plated so that they can be served. Chorizo Smashburger Recipe Flying Dutchman Smashburger recipe is a grilling masterpiece served with tater tots. The Surf and Turf Burger is an indulgent masterpiece combining steak, lobster, and a hamburger patty on a toasty bun. FYR banner post (3) The Wagyu Smash Burger is a masterpiece with the best quality beef and caramelized onions and American cheese. Best Breakfast Skillets https://overthefirecooking.com/best-breakfast-skillets/ https://overthefirecooking.com/best-breakfast-skillets/#respond Sun, 15 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32815 A close up shot of a sliced steak on the breakfast skillet

Let’s talk about breakfast skillets, because they’re hands down one of my favorite ways to satisfy everyone’s hunger, including my…

The post Best Breakfast Skillets appeared first on Over The Fire Cooking.

]]> A close up shot of a sliced steak on the breakfast skillet

Let’s talk about breakfast skillets, because they’re hands down one of my favorite ways to satisfy everyone’s hunger, including my own. Whether it’s for Christmas morning or any ole Saturday, the whole thing is pure perfection. From the savory meats to those sunny side whole eggs bursting with color, it’s always a great way to start the day. Throw in some crispy potatoes plus a drizzle of chimichurri sauce and you’ve got an epic meal. And don’t forget, the best way to enjoy a good breakfast skillet is around the table with your whole family or a group of friends.

A close up shot of a sliced steak on the breakfast skillet

Table of Contents

For those of you LOTR fans, I once cooked this meal as a Hobbit. You don’t want to miss this!

Why You’ll Love Breakfast Skillets

Breakfast skillets represent endless creativity and flavor possibilities. Undoubtedly, they let you bring together fresh ingredients onto one plate with minimal fuss—aside from a little chopping and cracking of eggs. You can mix and match whatever you’ve got on hand, from crispy hash browns to some green pepper, smoky bacon, or even last night’s leftovers. It’s a simple yet satisfying way to turn everyday ingredients into a hearty, flavorful meal that works for any time of day.

A full plater of meat, eggs, toast, tomatoes and baked beans.

While these skillets might not be a good idea for busy mornings (since building a fire isn’t really conducive for a 9-5 job), they’re definitely a fun way to enjoy your slower mornings when you have time to sit by the fire. Hopefully with some good company too, bonus points of you’re out enjoying nature.

General Tips for Making Great Breakfast Skillets

  • Source the freshest meats and sausages – Whenever possible, source the freshest meats and sausages to ensure the best flavor experience. Consider signing up for ButcherBox to have a selection of meats and sausages shipped to your door.
Raw and cooked bacon and sausage on the plancha.
  • Free-range eggs are the way to go – Happy chickens roaming freely on bugs and seeds produce the brightest, most vibrant large eggs full of flavor, color, and heart-healthy Omega 3s. They may cost a little more, but for the boost in flavor and health, I’m all in. 
  • The key to crispy brown potatoes – For the crispiest breakfast potatoes, soak your diced potatoes in cold water with a pinch of baking soda for 15–20 minutes before cooking. This helps remove excess starch and gives you that perfectly golden brown, crispy texture. Dry the potatoes well before adding them to the skillet.
  • Keep it seasoned, and don’t fear the heat – Well-seasoned skillet ingredients will give you that signature flavor. Don’t forget a little salt, black pepper, and even a pinch of garlic powder. And for some heat that matches your personal preference, don’t forget the FYR! 

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
  • Invest in a good cast iron pan – It’s a backyard grilling workhorse, and when it comes to breakfast skillets, it truly shines. In fact, cast iron retains heat so evenly that it creates the perfect sear on meats and those golden, crispy edges on potatoes. Plus, with proper care, it lasts a lifetime and even gets better with age. Caring for your skillet, however, is an art. To keep yours in top shape, be sure to check out these related posts: Cleaning Your Cast Iron Skillet, Season or Re-Season a Cast Iron Skillet, and 5 Ways to Better Use Your Cast Iron.

Cowboy Breakfast Skillet Origins

The cowboy breakfast skillet has its roots in the chuckwagon days of the Wild West. Back then, cowboys needed a hearty breakfast to fuel their long days, so they tossed whatever they had on hand—breakfast sausage, slices of bacon, cooked potatoes, and eggs—into a single skillet over the fire. Over time, the result became a one-pan wonder that’s still a family favorite today.

Steak, potatoes and eggs all cooked together in a skillet

Breakfast Skillet Recipe Round-Up

Breakfast skillets are more than a big breakfast idea. They are, in fact, the perfect way to bring everyone together over a hot, satisfying meal. So, when you’re ready, grab your cast iron skillet, toss in your favorites, and let’s make breakfast the most important meal of the day—cowboy style!

The All-American Country Breakfast Skillet is a work of art!

Country Breakfast Skillet

A hearty combination of ribeye steak, bacon, sausage, potatoes, and eggs, all cooked in a single skillet for a classic American breakfast.
View Recipe
Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream

Huevos Rancheros

I love to ring in the new year with a freakin' delicious max breakfast skillet. This year: huevos rancheros to feed the whole family.
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The Ron Swanson Breakfast Skillet ready to serve.

Ron Swanson Breakfast Skillet

This meat-lover's dream features a bone-in ribeye, sunny-side-up eggs, along with some crispy bacon, andouille sausage, bacon-wrapped shrimp, bacon-fat potatoes.
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southwestern breakfast skillet

Southwestern Breakfast Skillet

A flavorful twist on huevos rancheros with golden potatoes, black beans, eggs, and a zesty tomato-lime salsa.
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breakfast skillet platter

Breakfast Skillet Platter

A generous spread of potatoes, chorizo sausages, bacon, mushrooms, eggs, and BUSH’S® Original Baked Beans, perfect for a hearty morning meal.
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leftover brisket breakfast skillet

Leftover Brisket Breakfast Skillet

A savory mix of leftover brisket, potatoes, and veggies, all cooked together in a cast-iron skillet for a satisfying breakfast.
View Recipe
Smoked Sausage Cheesy Breakfast Skillet

Smoked Sausage Breakfast Skillet

A delicious blend of smoked sausage, cheesy potatoes, and eggs, creating a comforting and flavorful morning dish.
View Recipe
campfire breakfast skillet on the fire

Campfire Breakfast Skillet

A campfire favorite loaded with veggies, potatoes, sausage, and eggs, all cooked over an open flame for a rustic breakfast experience.
View Recipe
The full Breakfast Fry Up recipe cooked and ready to serve.

Breakfast Fry Up

A classic English-inspired breakfast featuring crispy bacon, sausage, eggs, beans, and tomatoes, all cooked together in a skillet.
View Recipe
lets eat steak and eggs

Chipotle Coffee Rub Steak & Eggs Skillet

A bold combination of chipotle coffee-rubbed steak and eggs, offering a smoky and spicy kick to your morning meal.
View Recipe
breakfast hash with yuengling smithfield brats

Smithfield Yuengling Breakfast Hash Recipe

A flavorful hash made with Smithfield sausage, Yuengling beer, potatoes, and eggs, perfect for a hearty breakfast.
View Recipe
The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

Steak and Eggs with Cowboy Butter

Tender hanger steak bites and eggs cooked in a skillet, topped with a rich and flavorful cowboy butter sauce.
View Recipe
Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri

Juicy steak bites served with a smoky chimichurri sauce, offering a flavorful and satisfying breakfast option.
View Recipe
Cowboy Steak and Eggs ready to serve straight from the grill.

Cowboy Steak and Eggs

A robust breakfast featuring ribeye steaks, chorizo, bacon, potatoes, eggs, and beans, all cooked together in a skillet.
View Recipe
Steak Bites with eggs and crispy potatoes.

Steak and Egg Bites

Bite-sized pieces of steak and eggs cooked together, providing a protein-packed and convenient breakfast option.
View Recipe
Steak and Eggs with Crispy Green Chili Oil

Steak and Eggs with Crispy Green Chili Oil

A spicy twist on the classic steak and eggs, topped with a crispy green chili oil for added flavor.
View Recipe
a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri

Steak and Eggs with Charred Scallion Chimichurri

A flavorful combination of steak and eggs served with a charred scallion chimichurri sauce.
View Recipe
chorizo sweet potato hash

Chorizo Sweet Potato Hash Recipe

A savory hash made with chorizo, sweet potatoes, and eggs, offering a sweet and spicy start to your day.
View Recipe
cowboy campfire breakfast with cowboy charcoal

Cowboy Campfire Breakfast

Cowboy Campfire Breakfast is a sure fire way to wake up in the morning. Eggs, veggies, beans and cheese melted together in one dutch oven!
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Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos for a delicious meal at any time of the day! Chips, chicken and eggs paired with all your favorite toppings!
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cherry chipotle ham steak and eggs

Cherry Chipotle Ham Steak and Eggs

Change up your breakfast game with this Cherry Chipotle Ham Steak & Eggs Recipe! Start your day off right with an epic meal over fire.
View Recipe

What to Serve with a Delicious Breakfast Skillet

These breakfast skillets are solid on their own, but why not level up? Add English muffins, bagels, or sourdough bread slices to the mix. Balance it out with some avocado slices, or keep it fresh with a fruit salad. As for drinks, fresh-squeezed OJ is undoubtedly always a win.

More Breakfast Favorites

Leftovers and Reheating

Store leftovers in an airtight container or freezer bag to keep them fresh. For best results, reheat in your cast iron skillet over medium heat. Add a little bit of grass-fed beef tallow to keep the food moist and bring back that delicious, freshly cooked flavor.

The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

FAQs for Breakfast Skillets

What’s the best type of potato for an easy breakfast skillet? 

For a killer potato breakfast skillet, go with Yukon Golds for buttery flavor or Russets for a classic crispy finish. Cut them evenly, soak them in cold water with a pinch of baking soda, and get ready for next-level crispiness.

How do I keep my egg yolks from breaking in the skillet?

Want those yolks to stay whole? Start with fresh eggs—they’re the MVP for firm, unbreakable yolks. Also, don’t fuss with them too much after cracking them into the little pre-made wells before serving.

Can I swap regular potatoes for sweet potatoes?

Sure, why not? Sweet potatoes are a great way to bring a hint of natural sweetness to the hard-core savory ingredients. I personally like my sweet potatoes drizzled with BBQ sauce.

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]]> https://overthefirecooking.com/best-breakfast-skillets/feed/ 0 Best Breakfast Skillets - Over The Fire Cooking The Best Breakfast Skillets are packed with bold flavors and hearty ingredients, like grilled steak, crispy potatoes, and farm-fresh eggs. breakfast,Cast Iron,eggs,plancha,skillet,Breakfast Skillets Best Breakfast Skillet Cover Image A full breakfast skillet Bacon and Sausage on the Plancha FYR banner post (3) Steak Eggs and Potatoes in Skillet The All-American Country Breakfast Skillet is a work of art! Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream The Ron Swanson Breakfast Skillet ready to serve. southwestern breakfast skillet breakfast skillet platter leftover brisket breakfast skillet Smoked Sausage Cheesy Breakfast Skillet campfire breakfast skillet on the fire The full Breakfast Fry Up recipe cooked and ready to serve. lets eat steak and eggs breakfast hash with yuengling smithfield brats The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter. Steak Bites with Smoked Chimichurri Cowboy Steak and Eggs ready to serve straight from the grill. Steak Bites with eggs and crispy potatoes. Steak and Eggs with Crispy Green Chili Oil a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri chorizo sweet potato hash cowboy campfire breakfast with cowboy charcoal Loaded Huevos Rancheros Nachos cherry chipotle ham steak and eggs Carne Asada Breakfast Tacos Donut Breakfast Sandwich southwest breakfast burrito Chorizo Breakfast Fatty sliced and served. The Billionaire's Breakfast is plated and served. halves of chorizo breakfast burritos lined on a cutting board around a bowl of jalapeño lime sauce Steak and Eggs with Cowboy Butter_Cover Image New-rubs-1026-x-600-1024-×-400-px Revolver Prime Rib https://overthefirecooking.com/revolver-prime-rib/ https://overthefirecooking.com/revolver-prime-rib/#comments Mon, 09 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32635 The prime rib turns a dark beautiful brown after roasting over the fire.

The Revolver Prime Rib recipe is a fun and unique presentation of a fantastic fine-dining classic. Inspired by my Shotgun…

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]]> The prime rib turns a dark beautiful brown after roasting over the fire.

The Revolver Prime Rib recipe is a fun and unique presentation of a fantastic fine-dining classic. Inspired by my Shotgun Prime Rib and my buddy @jortskitchen’s version from last year, this epic recipe takes boneless prime rib roast to a whole new level. It’s all about the slow-melting marrow that bastes the meat as it cooks, creating flavor-packed, buttery goodness.

The prime rib turns a dark beautiful brown after roasting over the fire.

As you will soon see, this recipe is truly a showstopper. The technique was actually created years ago by a small French restaurant in Canada and popularized by Better Be Grilled on Facebook. Now, it’s perfect for Insta-worthy holiday meals that’ll leave your guests in awe.

Table of Contents

Why You’ll Love Revolver Prime Rib

The Revolver Prime Rib is all about creating a memorable experience for your guests. The unique presentation of marrow bones circling a perfectly seasoned boneless prime rib roast turns heads before the first bite. As the slow-melting marrow bastes the meat, you’re left with a tender, juicy, and absolutely unforgettable roast.

The roast beef recipe is complete and served with a side of crispy French fries for the full French bistro experience.

Get ready because this recipe delivers even more buttery goodness and rich flavors than you’ve ever tasted before in a prime rib dinner. In fact, the idea of marrow self-basting the meat isn’t just clever—it’s downright genius. Plus, when you pair that with a bold homemade aioli, you’ve got the ultimate crowd-pleaser. Whether you’re planning a holiday dinner or simply looking for an excuse to fire up the rotisserie, this recipe is guaranteed to have you looking like a total pro.

If you’re looking for more ways to impress your friends and family this holiday, check out the round-up of my Best Holiday Recipes.

Ingredients Round-Up

  • Prime Rib – This cut may look fancy, but it’s as straightforward as it gets. Bone prime rib (bones removed), Cowboy Butter Seasoning (or your favorite steak rub), bone marrow canoes, and some canola oil.

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  • Aioli – For the creamy and oh-so-savory sauce, we’ll need some key ingredients. Pick up some fresh eggs, lemons, garlic cloves, chives, prepared horseradish, red chili flakes, and olive oil.

Now that you’re geared up to make some magic let’s fire up the grill and dive in. Prefer to skip the step-by-step? Jump straight to the full recipe card for all the details.

How to Make Revolver Prime Rib

Prep the Prime Rib

Now it’s time to get the star of the show ready. First, take your boneless prime rib roast and trim off any extra fat. Then, coat it thoroughly with canola oil to ensure flavor perfection. Finally, generously season it with Cowboy Butter Seasoning—or, if you prefer a more classic approach, go with salt, pepper, and garlic powder.

The prime rib cut of meat is prepped with seasonings and assembled with twine so that the bones add buttery flavor to the meat.

Now, the fun part. Arrange the marrow bones around the roast with the marrow side facing the meat. Secure everything with butcher twine, tying it snugly so the bones stay in place while cooking. The roast should look like a revolver cylinder when done—hence the name.

Pro Tip

The roast will slightly shrink as it cooks, not much, but just enough where loose strings could allow the bones to become dislodged. So make sure to tie those suckers tight! I also added some cooking wire to mine at the last minute (just to be safe).

Fire Up the Grill

Preheat your grill to medium heat (about 325F). Thread the prime rib onto a rotisserie skewer and secure it. Place it over the hot coals, letting the slow-melting marrow baste the meat.

The Prime Rib is surrounded by bones and bundled in twine before rotating over the spit.

Cook for about 1.5 to 2 hours, or until the internal temperature hits 125F for medium-rare. If you want to go all out, make a basting brush with fresh rosemary and thyme and use it to baste the roast with beef tallow as it cooks.

Make the Aioli

Now let’s make the aioli. First, grab a bowl and toss in the egg, lemon juice, horseradish, and garlic. Next, start blending with an immersion blender, slowly adding olive oil until you’ve got a creamy consistency. Once it’s just right, stir in the chives and chili flakes (do not blend them). Finally, pop it in the fridge to let the flavors mingle until you’re ready for serving.

The prime rib is roasted over the rotisserie of the FYR Grill for maximum tenderness. A creamy aioli sauce is the perfect complement.

Rest and Slice

Once the Revolver Prime Rib Roast is up to temperature, pull it off the grill and let it rest for 20 minutes. Then cut away the twine and remove the marrow bones. I decided to toss the prime rib over some very hot, direct heat so that it could achieve a nice crust. This part is optional, but I definitely recommend.

The prime rib meat is sliced and the insides could not be any more perfect - melt in your mouth meaty goodness awaits.

Slice the prime rib into thick, juicy cuts and serve alongside the bone marrow and the aioli. Cheers to another great holiday feast with family and friends!

How much Prime Rib do I need for my holiday dinner?

When planning how much prime rib to buy, estimate about one pound per person for a bone-in roast or three-quarters of a pound per person for a boneless roast. This ensures everyone gets a generous portion, with a little leftover for seconds or next-day tacos or sandwiches!

What to Serve with Revolver Prime Rib

This dish, without a doubt, pairs perfectly with simple yet flavorful sides. To fully embrace the French-Canadian bistro vibe, I went with some crispy fries. Alternatively, you could opt for roasted veggies or creamy mashed potatoes for a comforting twist.

On the other hand, if you want to keep things light, a fresh arugula salad with a tangy vinaigrette beautifully balances the richness. And, of course, don’t forget to finish it all off with a bold red wine or a cold craft beer to complete the experience.

Derek Wolf adds the flavorful bone barrow to the beef slices for added flavor and moisture.

Leftovers & Reheating Instructions

Got leftovers? Let’s hope so for the sake of tomorrow’s lunch! Wrap the meat in aluminum foil and store it in an airtight container for up to three days in the fridge. To reheat, warm the meat slices in the foil over indirect heat on your grill for about 10 minutes. This method keeps the meat tender and juicy. Use leftovers to make a killer sandwich or toss them in a salad for lunch.

More Prime Rib

Revolver Prime Rib FAQs

Where can I source the best revolver prime rib online?

Check out high-quality butchers or online meat suppliers like Snake River Farms or Porter Road. Look for well-marbled cuts for the best results.

What’s the history of this recipe?

This technique was created by a small French restaurant in Canada and made famous by Better Be Grilled on Facebook. It combines traditional cooking with a unique presentation for a modern twist.

How can I make this recipe without a rotisserie?

No rotisserie? No problem. You can roast it in the oven at 325F. Arrange the marrow bones around the prime rib in a Dutch oven or roasting pan and follow the same cooking and resting process.

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The prime rib turns a dark beautiful brown after roasting over the fire.
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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.
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 910kcal
Author Derek Wolf

Ingredients

Prime Rib:

Aioli:

  • 1 Fresh Egg
  • ½ Lemon juiced
  • 2 Garlic Cloves
  • 2 tbsp Chopped Chives
  • 2 tbsp Prepared Horseradish
  • 1 tbsp Red Chili Flakes
  • Olive Oil until creamy

Instructions

Aioli:

  • Add to a bowl the eggs, lemon juice, horseradish, garlic and ¼ cup of olive oil. Using an immersion blender, begin blending and adding olive oil little by little until you have your ideal consistency.
  • Once done, add in the chives and chili flakes and stir around with a spoon. Set in the fridge until ready to serve.

Prime Rib:

  • Grab your prime rib and make sure the bones have been removed. Trim any excess fat then lather it down with canola oil.
  • Begin thoroughly seasoning the prime rib with my Cowboy Butter Rub seasoning or your favorite steak seasoning (salt, pepper & garlic would work too).
  • Lay your prime rib on its side so that it is vertical. Begin placing the bone marrow canoes (marrow towards the meat) around the outside of the prime rib. Next, carefully tie butcher twine around the bones in order to tightly secure them to the prime rib.
  • Lay your prime rib on its side and add to the rotisserie skewer. Secure and set them to the side.
  • Preheat your grill to medium heat (about 325F) for a rotisserie.
  • Add the prime rib on to the rotisserie to cook for about 1.5-2 hours or until it reaches 125F internal. (Optional: Make a basting brush with rosemary and thyme to baste with beef tallow as you cook!)
  • When it is done, pull it off and let it rest for 20 minutes.
  • Optional: After resting, remove the bones and give it a quick sear on all sides with high, direct heat on the grill. We're not trying to cook it anymore, this is to achieve a good crust.
  • Slice up the prime rib. Serve with the bone marrow and the aioli with fries on the side. Enjoy!

Video

Notes

How much prime rib do I need for my holiday dinner? 
When planning how much prime rib to buy, estimate about one pound per person for a bone-in roast or three-quarters of a pound per person for a boneless roast. This ensures everyone gets a generous portion, with a little leftover for seconds or next-day tacos or sandwiches!

Nutrition

Calories: 910kcal | Carbohydrates: 11g | Protein: 10g | Fat: 93g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 84mg | Potassium: 244mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 9mg

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]]> https://overthefirecooking.com/revolver-prime-rib/feed/ 1 Revolver Prime Rib_Cover Image Revolver Prime Rib is Served New-rubs-1026-x-600-1024-×-400-px Prepping Prime Rib and Securing Bones Revolver Prime Rib on Rotisserie Mixing Aioli and Finished Prime Rib Searing Resting and Slicing Prime Rib Adding Bone Marrow to Prime Rib There's nothing like the sight and smells of a Rotisserie Prime Rib spinning over the fire. a slice of my smoked hanging prime rib Rotisserie Prime Rib ready to eat. The sliced Stuffed Prime Rib. cookbooks The prime rib turns a dark beautiful brown after roasting over the fire. Smoked Chimichurri (The Ultimate Sauce for Grilled Meats) https://overthefirecooking.com/smoked-chimichurri/ https://overthefirecooking.com/smoked-chimichurri/#comments Thu, 14 Nov 2024 08:00:00 +0000 https://overthefirecooking.com/?p=31611 Smoke rising out of mason jar after adding charcoal to the chimichurri.

This Smoked Chimichurri is going to change the way you grill. You’ll be slathering it on everything you cook; I…

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]]> Smoke rising out of mason jar after adding charcoal to the chimichurri.

This Smoked Chimichurri is going to change the way you grill. You’ll be slathering it on everything you cook; I know I have, from steak bites to sliced tri tip and even hot dogs. It adds that final burst of flavor that takes your dish from great to unforgettable. Get ready, because this is going to be your new grilling secret weapon!

Smoke rising out of mason jar after adding charcoal to the chimichurri.

Table of Contents

Why You’ll Love This Smoked Chimichurri Recipe

Chimichurri recipes are already flavor powerhouses, but when you infuse them with the rich smokiness of a live fire cooking, they become game-changers for your grilled meats. This Smoked Chimichurri brings a vibrant herbaceous kick balanced with a smoky, charred undertone—Its a great way to take any cut of steak, chicken, or even vegetables to the next level.

Pro-tip for the Best Smoked Chimichurri

To get that perfect smoky flavor without overpowering the herbs, use a white-hot coal from your fire and let the chimichurri sauce sit for no more than 30 minutes. This infuses a subtle smokiness without making the sauce too bitter. Also, if you’re smoking meats, toss the jar in the smoker for a couple of minutes for an even deeper flavor!

Ingredients Round-Up

  • Fresh parsley, finely chopped.– Go for flat-leaf parsley; it’s the star of the show and brings that bright, herby goodness.
  • Garlic –  minced. Feel free to go heavier if you’re a garlic lover, no judgment here!
  • Olive oil – Choose a good quality one since it makes up most of the sauce.
  • Red wine vinegar – This adds that tangy bite.
  • Dried oregano – Don’t skip this because it brings an earthy note to the sauce.
  • Red pepper flakes – You can dial this up or down, depending on how much heat you’re craving.
  • Salt & pepper to taste – Because what dish is complete with out a little seasoning.

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Holding a hot piece of charcoal over the chimichurri, about to add it to the mix.

How to Make the Smoked Chimichurri

Making this smoked chimichurri is almost as fun as eating it. Here’s how you do it:

First, grab a Mason jar and toss in the dried oregano and red chili flakes. If you want, you can pour in some hot water and let them steep for about 5 minutes. This step helps to wake up those herbs, letting their flavors really bloom.

Next, it’s time to add the heavy hitters—your chopped parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper all go into the jar. Give it a quick stir to get everything cozy.

Now, for the fun part! Grab a smoldering, white-hot coal from your fire and then carefully drop it into the Mason jar. Quickly cover the jar to trap the smoke inside because this is where the magic happens. Let it sit for about 20-30 minutes, so the smoke can mingle with all the other ingredients and infuse that deep, smoky flavor.

After the smoke has done its job, carefully fish out the coal, then give the chimichurri one final stir, and you’re ready to roll. Drizzle it over your grilled meats and seafood at room temperature, and watch the compliments come pouring in!

Smoke bellowing out of a jar of chimichurri.

How to Use Smoked Chimichurri

  • On Grilled Steak: Brush over perfectly grilled ribeye steaks, smoked piacnha, or flank steak pinewheels right before serving.
  • As a Marinade: Use the chimichurri as a simple marinade for shrimp, chicken or pork for at least 30 minutes before grilling.
  • Vegetables: Drizzle over roasted or grilled veggies like bell peppers, zucchini, or portobello mushrooms.
  • Dipping Sauce: Serve as a side dipping sauce with crusty bread, empanadas, or sausages.
Holding a spoonful of smoked chimichurri up to the camera.

Leftovers & Reheating Instructions

Got leftovers? Lucky you! Just pop any extra chimichurri into a sealed airtight container and stash it in the fridge—it’ll stay good for up to a week. No need to reheat it though; chimichurri is meant to be served at room temp, so just pull it out a bit before you’re ready to use it. If it gets a little thick from chilling, no worries. I let it sit out for 10-15 minutes or stir in a splash of olive oil to bring it back to life.

Garnishing some hot dogs.

More ideas for Smoked Chimichurri

FAQs for Smoked Chimichurri

Can I use a smoker instead of a coal?

Yes, absolutely! If you’re already smoking meats, you can pop the Mason jar in your smoker for 5-10 minutes instead of using coal. However, it won’t be as robust a flavor. Just be careful not to let it smoke too long—chimichurri only needs a light touch of smoke.

What kind of parsley works best?

Flat-leaf (Italian) parsley is your go-to for chimichurri because it has a stronger, more robust flavor compared to curly parsley.

Can I adjust the spice level?

Of course! If you want more heat, bump up the red pepper flakes or add a finely chopped fresh chili. For a milder version, reduce or omit the flakes altogether.

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
Smoke rising out of mason jar after adding charcoal to the chimichurri.
Print

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.
Course Sauce
Cuisine Argentinian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Calories 154kcal
Author Derek Wolf

Ingredients

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/8 cup Hot Water
  • 1 tbsp Dried Oregano
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Instructions

  • Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
  • Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot).
  • Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.
  • Carefully remove the coal from the chimichurri and give it one final stir.
  • Use as a marinade or on grilled steaks, chicken, seafood any anywhere else you want to add a serious pop of flavor.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 6mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 516IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg

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]]> https://overthefirecooking.com/smoked-chimichurri/feed/ 1 Smoke rising out of a jar of chimichurri New-rubs-1026-x-600-1024-×-400-px Adding Charcoal to Chimichurri Popping Open Smoked Chimichurri A Spoonful of Smoked Chimichurri Adding Chimichurri to hot dog Smoked Picanha with Spicy Smoked Chimichurri Steak Bites with Smoked Chimichurri smoked sausage chimichurri sandwich Fire Baked Chimichurri chicken wings cooked in a pizza oven ready to serve. cookbooks Smoke rising out of mason jar after adding charcoal to the chimichurri.