Grill Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/grilled/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:51:30 +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 Grill Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/grilled/ 32 32 FYR Grill Recipes https://overthefirecooking.com/fyr-grill-recipes/ https://overthefirecooking.com/fyr-grill-recipes/#respond Wed, 12 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38859 Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so…

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]]> Derek Wolf hanging a tomahawk steak for cooking

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

Derek Wolf hanging a tomahawk steak for cooking

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

Table of Contents

What Makes the FYR Grill Different

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

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

Derek Wolf basting meat skewers over the FYR Grill

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

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

How to Use the FYR Grill

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

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

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Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

​Best Recipes for the FYR Grill

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

Beef, Lamb and Pork

The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
View Recipe
The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
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A hanging tomahawk steak over the three zone fire in the FYR Grill

Hanging Tomahawk Steaks

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.
View Recipe
A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers

Grilled Raclette

Our grilled raclette recipe is inspired by our trips to Switzerland, where this freakin' delicious cheese dish makes for a fun, festive meal.
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The prime rib turns a dark beautiful brown after roasting over the fire.

Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.
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Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients.

Grilled Vacio

Grilled Vacio with grilled egg-stuffed peppers is the perfect recipe to pull out when you want to impress a hungry crowd at a dinner party.
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Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
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The grilled lamb chops are presented artistically on a plate with the onion salad in the center.

Grilled Lamb Chops

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

Meat Skewers Recipe

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

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso

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

Grilled Chicken Fajita Quesadilla

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

Rotisserie Chicken

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.
View Recipe
A Chicken Bacon Ranch Taco being held up to the camera.

Chicken Bacon Ranch Tacos

Chicken Bacon Ranch Tacos are a fun way to elevate Taco Tuesday, using my FYR Grill with some Cowboy Charcoal that delivers a clean smokiness that is never overpowering.
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The final dish, serving with dipping sauce on a large plate.

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
View Recipe
Dipping a chicken lollipop into the honey BBQ glaze

Honey Bacon BBQ Chicken Lollipops

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

Seafood

The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
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A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!
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A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter

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

Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.
View Recipe
A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes

Shrimp Tostadas

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

​

FAQs

What fuel should I use with the FYR Grill? 

I’m a lump hardwood charcoal guy myself, and I haven’t found anything better than Cowboy Charcoal for these FYR Grill recipes. The stuff burns super hot and clean. Plus, that means I can use it in my smoked butter and smoked chimichurri recipes!

Can you use the FYR Grill as a smoker? 

Since the FYR Grill doesn’t have a lid, it doesn’t really work for smoking-specific recipes. But you could cover whatever you’re smoking with a aluminum foil pan if you’re in a pinch!

Where can I get a FYR Grill for my recipes? 

Right here!

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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.

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]]> https://overthefirecooking.com/fyr-grill-recipes/feed/ 0 Derek-Pulling-Tomahawk-from-Grill Cover-Image-6 Revolver-Prime-Rib_Cover-Image FYR GRILL The Carne Asada Baked Potato is a culinary masterpiece. The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. A hanging tomahawk steak over the three zone fire in the FYR Grill A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers The prime rib turns a dark beautiful brown after roasting over the fire. Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients. Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce The grilled lamb chops are presented artistically on a plate with the onion salad in the center. grilled meat is skewered. The plate of Butterflied drumsticks is ready and smothered in our homemade queso. The Grilled Chicken Fajita Quesadilla Perfect Rotisserie Chicken on the FYR Grill. A Chicken Bacon Ranch Taco being held up to the camera. The final dish, serving with dipping sauce on a large plate. Dipping a chicken lollipop into the honey BBQ glaze The Grilled Seafood Platter is easy and so satisfying. A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background A beautiful plate of lobster tails with beer butter is just what summer ordered. Texas fajitas, a massive platter of meats A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes 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 FYR banner post (3) Jalapeño Popper Croquettes with Steak https://overthefirecooking.com/jalapeno-popper-croquettes/ https://overthefirecooking.com/jalapeno-popper-croquettes/#respond Mon, 03 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38400 A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

Steak and potatoes are a classic pairing for all the right reasons. But every great classic needs an update every…

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

]]> A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

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

A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

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

Table of Contents

Why You’ll Love Steak with Jalapeño Popper Croquettes

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

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

A forkful of steak dipped in avocado ranch dressing with a mason jar full of the sauce in the background

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

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

​Steak with Jalapeño Popper Croquettes Ingredients

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

Why Use Golden Potatoes? 

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

Bring the Flavor Home

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How to Make Steak with Jalapeño Popper Croquettes

Grilling the Steak

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

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

Seasoning New York strip steak with Cowboy Butter Seasoning and peeling golden potatoes

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

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

Making the Jalapeño Popper Croquettes

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

Mashing golden potatoes in a bowl and then adding jalapeño popper ingredients

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

Gloved hands taking the potato croquette mixture and forming it into balls

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

Dredging jalapeño popper croquettes in egg wash and then rolling in flour and breadcrumb mixture

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

Using tongs to fry jalapeño popper croquettes in a cast iron skillet with hot frying oil

Making the Avocado Ranch and Serving

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

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

What to Serve with Steak with Jalapeño Popper Croquettes

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

For More Jalapeños

Leftovers and Reheating

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

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

FAQs

​How can I adjust the spice level? 

When you’re mincing the jalapeños, you can remove the jalapeno seeds and ribs if you want a less spicy pepper. To kick things up a notch, leave the seeds and ribs in!

What are some other cheeses I could use? 

Cheddar cheese would be a great substitute for the shredded Jack cheese. I love it in jalapeño poppers, so it’ll definitely work well here!

Can I bake the jalapeño popper croquettes instead of frying them? 

Yes, though they won’t be quite as crispy or golden as if you fried them. But they’re still so freakin’ delicious (and a healthier option this way)! If you decide to go with the baking option, bake your potato croquettes in a 425-degree F oven for 20-25 minutes. Place them on a wire rack set in a baking sheet so air can circulate and maximize crispiness.

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
A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them
Print

Steak with Jalapeño Popper Croquettes

These jalapeño popper croquettes are a freakin' delicious way to dial up your usual steak and potatoes dish.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 1074kcal
Author Derek Wolf

Ingredients

Steak:

Croquettes:

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

Avocado Ranch:

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

Instructions

Croquettes:

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

Steak & Ranch:

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

Notes

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

Nutrition

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

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

]]> https://overthefirecooking.com/jalapeno-popper-croquettes/feed/ 0 Steak and Jalapeno Popper Croquettes_Cover Image A Bite of Steak and Croquettes Cowboy Butter Banner Seasoning Steak and Peeling Potatoes Massing Potatoes and Adding Croquette Ingredients Forming Croquette Balls Dredging Croquettes Frying Croquettes jalapeno poppers on the grill Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served a plate filled with jalapeño chicken drumstick poppers with ranch next to a fire A Jalapeño Popper Smash Burger being held by the fire. BBQ Jalapeño Poppers cooked, glazed and served! Smoked fried jalapeño poppers, ready to dip in dressing. FYR GRILL A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them Cheeseburger Fondue https://overthefirecooking.com/cheeseburger-fondue/ https://overthefirecooking.com/cheeseburger-fondue/#respond Wed, 29 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38485 The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.

This Cheeseburger Fondue takes the best parts of a cheeseburger and flips the script. Inspired by a famous Japanese dish,…

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

]]> The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.

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

The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, instant classic.

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

Sponsored by Cowboy Charcoal

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

Table of Contents

Why You’ll Love Cheeseburger Fondue

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

A close up of the cheesy burger, a mouthwateringly delicious bite.

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

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

Ingredients Round-Up

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

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

How to Make Cheeseburger Fondue

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

Making the Cheese Fondue

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

Making the rue so that we can turn it into melty cheese.

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

The fondue for the cheeseburgers is bubbling and ready to go.

Grilling the Burgers

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

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

Smashing and seasoning the burgers on the cast iron grill, with onions.

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

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

The burgers are flipped on the grill and layered with American cheese - a classic.

Cheesburger Fondue, Final Assembly

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

The sliced burgers are placed in the skilled to complete the perfect Cheeseburger Fondue recipe.

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

Pro Tip: Which Cowboy Charcoal is best?

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

What to Serve with Cheeseburger Fondue

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

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

More Cheesy Goodness

Leftovers & Reheating Instructions

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

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

FAQs for Cheeseburger Fondue

What kind of beef works best?

Go for ground chuck or ground beef that’s around 80/20 or 90/10. You need some fat for that sizzle and crust, because it’s what makes the flavor pop.

Can I use a different cheese?

Absolutely. Cheddar cheese or a mix of jack and cheddar works great. Just stick to cheese that melts smoothly, never crumbly.

How do I keep my Cheeeseburger fondue smooth?

For the cheeseburger fondue, it’s best to melt at low temperature and add cheese slowly. Whisk constantly until the sauce forms a smooth loose ribbon consistency. If it thickens too much, add milk or dry white wine to loosen it up.

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.

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The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.
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Cheeseburger Fondue

This incredible Cheeseburger Fondue recipe is a riff on a famous Japanese dish that's served on a sizzling hot skillet topped with cheese and dunked in the sauce. Add some fries to the side if you dare!
Course Dinner, Lunch
Cuisine American, Japanese
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 1025kcal
Author Derek Wolf

Ingredients

Beef:

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

Burger:

  • 8-10 American Cheese Slices
  • ½ cup Mayonnaise

Burger Buns

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

Instructions

Cheese Sauce:

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

Burgers:

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

Notes

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

Nutrition

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

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]]> https://overthefirecooking.com/cheeseburger-fondue/feed/ 0 Cheeseburger Fondue_Cover Image Close Up of Cheesy Burger Making the Rue for the Cheese Cheese Pull from Skillet Smashing and Seasoning Burgers Flipping Smash Burger and Stacking Sliced Burgers Placed on the Skillet Skillet Choriqueso Bacon Wrapped Jalapeño Cheese Fatty Buffalo Chicken Wings with Melted Cheese five chorizo covered buns topped with tomato chimichurri Cheesy Irish Tater Tots are perfect for sharing! large platter on a table in front of a grill filled with cheesy patty melt sandwiches, fries, and ketchup FYR banner post (3) The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic. Diablo Steak https://overthefirecooking.com/diablo-steak/ https://overthefirecooking.com/diablo-steak/#comments Mon, 27 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38421 Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

Diablo Steak one of my go to Halloween recipes, and trust me, it’s spooky in all the right ways. The…

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

]]> Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

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

Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

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

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

Table of Contents

Why You’ll Love Diablo Steak

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

A close up of the Diablo Steak with all its spicy goodness layered on top.

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

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

Ingredients Round-Up

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

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

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

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

Pro Tip: How to Make Clarified Butter

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

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

How to Make Diablo Steak

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

Steak & Shrimp Prep

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

The raw steaks are wrapped in bacon and seasoned before hitting the fire.

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

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

The fresh shrimp is seasoned with Derek's favorite new seasoning, Cowboy Candy, giving it sweet jalapeno-flavored heat.

Grilling Time

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

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

The bacon-wrapped filets are cooked over the grill.

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

The spicy sauce is layered over the top of the perfectly cooked steaks.

Best Diablo Sauce

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

A shot of the whole place with bacon wrapped filets smothered in spicy shrimp.

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

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

What to Serve with Diablo Steak

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

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

Leftovers & Reheating Instructions

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

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

More Steak!

FAQs for Diablo Steak

What’s the origin of Diablo sauce?

“Diablo” means “devil” in Spanish, and this sauce earns its name. It comes from Latin-style cooking built around chiles, garlic, and butter for that smoky heat. Over time, folks added tomato paste, brown sugar, adobo sauce, and other natural flavors to layer the spice. My version stays true to that fiery tradition—bold, buttery, and straight from the flame.

How can I dial back the heat on this recipe?

Easy. Cut back on the cayenne and jalapeños, or swap adobo sauce for a milder chili paste. You’ll still get that smoky, buttery flavor without the full burn. And if you really want to cool things off, add a squeeze of lime juice or a little extra butter to smooth out the spice.

Can I make this Steak Diablo Recipe without shrimp?

Absolutely. It rocks as just steak and sauce. You can also swap in scallops, chicken, or pour the sauce over some roasted veggies. Or toss it with pasta for a winning pasta dish that’s guaranteed to impress.

What if I want more fire next time?

Kick it up with extra cayenne, a splash of Mad Dog hot sauce, or your favorite hot taco sauce. Add ground beef and you’ve got yourself a sweet Diablo taco night.

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Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.
Print

Diablo Steak

Diablo Steak is a fiery twist that's perfect for Halloween night—or any night you're craving some bacon-wrapped filet mignon topped with spicy shrimp and drenched in a bubbling Diablo sauce.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 741kcal
Author Derek Wolf

Ingredients

Filets:

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

Shrimp:

Diablo Sauce:

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

Instructions

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

Notes

Pro Tip: How to Make Clarified Butter
Clarified butter is liquid gold for cooking over fire—it’s pure butterfat that won’t burn like regular butter. To make it, drop a stick of butter into a small skillet or saucepan over low heat and let it melt slowly. You’ll notice the milk solids sinking to the bottom and a thin foam rising to the top.
Once the butter turns clear and golden, skim off the foam and carefully pour the liquid into a jar, leaving the white solids behind. That’s your clarified butter. It’s rich, nutty, and built for high-heat cooking—perfect for searing shrimp, steak, or anything that deserves a little buttery fire flavor.

Nutrition

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

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

]]> https://overthefirecooking.com/diablo-steak/feed/ 1 Diablo Steak_Cover Image A Close Up Slice of Steak FYR banner post (3) Seasoning Filet Mignons Cowboy Candy Seasoned Shrimp Raw and Cooked Steak Adding Diablo Sauce on Steak and Shrimp A Plate Full of Steak and Shrimp Grilled Filets with Chile Vinegar Sauce A plated shot of Bacon Wrapped Filet Mignon with Garlic Shrimp. Bacon Wrapped Filet is sliced on the cutting board and ready to eat! charcoal broiled filet mignon Bacon Wrapped Filets with Bacon Fat Fries sitting on a cutting board so that we can slice and serve them. filet mignon burger Cowboy Candy Banner (1) Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation. Venison Quesadilla https://overthefirecooking.com/venison-quesadilla/ https://overthefirecooking.com/venison-quesadilla/#respond Mon, 20 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38233 A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison. Not only is a…

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

]]> A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

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

A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

Table of Contents

Why You’ll Love This Venison Quesadilla

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

A hand dipping a loaded venison quesadilla in a bowl of chipotle lime crema

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

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

Loaded Venison Quesadilla Ingredients

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

What Makes Venison Healthier? 

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

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

Get stoked for life

HONEY INFUSED. FLAME PERFECTED.

NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS.

  • HONEY SWEETENED
  • CAYENNE KICK
  • SMALL BATCH
taste HNY FYR

How to Make Loaded Venison Quesadillas 

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

A bowl of finished chipotle lime crema, with a spoon holding some of the mixture to show texture, and a hand holding a package of Maui Nui

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

Cooking and seasoning ground venison with a mix of taco spices

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

Browned ground venison in a cast iron skillet with taco seasoning

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

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

Progress photos of an open quesadilla, with venison on top of a tortilla on a skillet and then folded, with the tortilla browned and crispy

What to Serve with the Loaded Venison Quesadilla

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

A close up of a finished loaded venison quesadilla with ground venison, mozzarella cheese, chipotle lime crema and a tortilla

Leftovers and Reheating

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

For More Quesadillas

FAQs

​Can I use a different type of cheese?

Definitely! Cheddar cheese, Monterey jack or Colby jack are basically all great substitutes for the mozzarella cheese in this venison quesadilla.

I get it, venison is awesome. But can I use ground beef in this recipe? 

Yes, yes you can. You’ll treat it the same way as we do the ground venison. You’ll see more fat while you’re cooking, though, so just keep that in mind throughout the process.

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A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background
Print

Venison Quesadilla

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison, a super healthy red meat option.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 505kcal
Author Derek Wolf

Ingredients

Venison:

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

Taco Seasoning:

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

Quesadilla:

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

Chipotle Lime Crema:

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

Instructions

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

Notes

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

Nutrition

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

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]]> https://overthefirecooking.com/venison-quesadilla/feed/ 0 Loaded Venison Quesadilla_Cover Image Dipped Quesadilla HNY FYR Sauce and Ground Venison Cooking and Seasoning Venison Ground Venison Assembling Quesadilla Close up of Quesadillas Cheesy Steak Quesadilla Loaded Pull Pork Tacos Cheesesteak Quesadilla ready to be eaten! Chicken Bacon Ranch Quesadilla plated and ready to devour. Dipped quesadillas in the ranch. I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce. cookbooks A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background Steak Rice Bowl https://overthefirecooking.com/steak-rice-bowl/ https://overthefirecooking.com/steak-rice-bowl/#respond Mon, 13 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38443 The umami sauce is drizzled over our ribeye steak slices laying artfully over a bed of rice with an egg yolk in the center.

Steak Rice Bowl is my spin on the Japanese classic, Steak Donburi, and it’s got everything you’re craving tonight: sweet,…

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

]]> The umami sauce is drizzled over our ribeye steak slices laying artfully over a bed of rice with an egg yolk in the center.

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

For the Steak Rice Bowl, the umami sauce is drizzled over our ribeye steak slices laying artfully over a bed of rice with an egg yolk in the center.

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

Sponsored by Montana Knife Company
A close up of the Montana Knife, a cooking essential for the quality and sharpness you need for cutting steak on a cutting board.

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

Table of Contents

Why You’ll Love Steak Rice Bowl

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

A close up of the juicy steak slices after layering it over rice in the bowl.

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

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

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

Ingredients Round-Up

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

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

Bring the Flavor Home

Buy Now

Pro-Tip: Why Sticky Rice is best?

Sticky rice gives the best results for the Steak Rice Bowl recipe. Why? Also known as short-grain rice, sticky rice is what gives this bowl its authentic Donburi texture. The grains are shorter and higher in starch than long-grain varieties, such as jasmine or basmati, which makes them soft and slightly chewy once cooked. That natural stickiness helps the rice hold its shape and grab onto the sauce instead of letting it run off. Every bite pulls together tender steak, glossy glaze, and that perfect balance of savory and sweet.

How to Make The Steak Rice Bowl

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

Prep the Steak

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

Seasoning the steak is the first step before grilling.

Sauce

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

Grilling Time

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

The seasoned ribeye steak is grilled and basted while it cooks to a medium temperature.

Slice Steak & Serve over rice

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

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

The final Steak Rice Bowl is assembled with a beautiful egg yolk placed in the center.

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

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

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

Also, make sure to check out my How To Sharpen Knives article for tips and tricks on how to keep that bad boy in top notch shape!

What to Serve with Steak Rice Bowl

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

Overhead shot of the Steak Rice Bowl with the egg yolk in the center, surrounded by steak slices over rice.

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

Leftovers & Reheating Instructions

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

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

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

More Rice Bowls

FAQs for Steak Bowls

Where can I source the best ribeye steaks? 

Start with your local butcher. They’ll have the freshest cuts and can slice a ribeye exactly how you like it. If that’s not an option, go with trusted online sources like Snake River Farms, Crowd Cow, or 1855 Black Angus for consistent quality and great marbling. Warehouse stores like Costco also carry solid Prime or Choice ribeyes. Just look for even marbling, about an inch of thickness, and that deep red color that means flavor.

Should I make this with “next day rice”? 

Yes, next-day rice actually works best for this recipe. Chilled rice has less surface moisture, so it holds its shape and won’t turn mushy when you add the sauce. It also absorbs flavor better, giving you that perfect chewy texture and glossy finish you want in a rice bowl. Just be sure the rice was cooled and stored safely in the fridge after cooking, and only reheat it once before serving.

What’s the history of Steak Donburi?

Donburi simply means “bowl” in Japanese, and it’s been a staple of Japanese home cooking for centuries. The concept is simple—rice on the bottom, toppings on top—but the combinations are endless. Traditional versions feature simmered meats like beef (gyudon), pork (butadon), or tempura. Steak Donburi came along later, blending Japan’s love of rice bowls with Western-style grilled beef. It’s a modern twist born from the fusion of Japanese comfort food and steakhouse culture.

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 umami sauce is drizzled over our ribeye steak slices laying artfully over a bed of rice with an egg yolk in the center.
Print

Steak Rice Bowl

The Steak Rice Bowl, inspired by my favorite Steak Donburi, features bourbon instead of sake in the sauce. The umami flavors are so freakin' delicious, you'll savor every bite!
Course Dinner, Lunch, Main Course
Cuisine American, Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 336kcal
Author Derek Wolf

Ingredients

Steak:

Donburi Sauce:

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

Garnish:

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

Instructions

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

Notes

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

Nutrition

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

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

]]> https://overthefirecooking.com/steak-rice-bowl/feed/ 0 Steak Rice Bowl_Cover Image Montana Knife Close Up of Steak Slices Cowboy Butter Banner Seasoning Beef and Egg Yoke Grilling and Basting Steak Assembling Final Dish Overhead Shot of Steak Rice Bowl Umami Ribeyes with Steakhouse Fried Rice Grilled Steak Burrito Bowl A pile of shrimp fried rice with peas and carrots, eggs, scallion whites and garlic on an open fire skillet on the grill A plate of steak fried rice with peas, carrots, eggs and garnished with scallion greens, sesame seeds and yum yum sauce A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice Pineapple Shrimp Bowls assembled and ready to eat! FYR banner post (3) The umami sauce is drizzled over our ribeye steak slices laying artfully over a bed of rice with an egg yolk in the center. Honey Korean Gochujang Wings  https://overthefirecooking.com/honey-korean-gochujang-wings/ https://overthefirecooking.com/honey-korean-gochujang-wings/#respond Fri, 10 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37812 The final dish, serving with dipping sauce on a large plate.

Change whatever plans you had for dinner tonight, because you’re going to want to put these honey Korean gochujang wings…

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

]]> The final dish, serving with dipping sauce on a large plate.

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

The final dish, serving with dipping sauce on a large plate.

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

Post sponsored by Turtlebox

Table of Contents

Why You’ll Love Gochujang Wings

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

A hand holding a grilled chicken wing with the grill fire in the background

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

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

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

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

Gochujang Wings Ingredients

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

What Is Gochujang? 

If it’s your first time cooking with gochujang, prepare to have your mind blown. This Korean condiment is a thick red chili paste made from dried chilli flakes called gochugaru, glutinous rice, salt and fermented soybeans. You’ve got spice, salt, funkiness and a little bit of sweetness from the fermentation (when the starches in the rice convert to sugars).

In addition to the strong flavors, gochujang has this incredible deep red color. So, all your food will be dressed to impress. Buy a jar for these chicken wings and you’ll be ready to use it next time on pork, ribs, ramen, rice and more. 

Add flavor to everything you’re cooking

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How to Make Gochujang Wings

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

Seasoning chicken with SPG Seasoning and tossing in a bowl

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

Progress shots of chicken on the smoker

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

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

Frying chicken wings in vegetable oil in a skillet on the grill and removing with tongs

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

Mixing together gochujang glaze with honey, soy sauce and brown sugar and pouring over cooked chicken wings

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

Serve, garnish with scallions, sesame seeds and enjoy!

Tossing chicken with glaze

What to Serve with Gochujang Wings

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

Honey Korean gochujang wings on a plate with sauce in a bowl in the middle and a Turtlebox speaker in the background

Leftovers and Reheating

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

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

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

For More Wings

FAQs

Just how spicy is gochujang? 

I’d say the heat level is pretty moderate! It’s milder than sriracha and a lot milder than jalapeños, if that gives you a reference point for these gochujang wings. The sweetness from the rice and fermentation balances the heat quite a bit and the sauce has a deep umami flavor, so it doesn’t feel as hot as other sauces.

The spice level varies from brand to brand, so try a few and see what works best for your taste buds.

What if I can’t find gochujang? 

You could use a combination of sriracha for heat, miso for fermented umami and brown sugar for sweetness as a substitute for your gochujang wings.

What’s Turtlebox all about?

It’s only the world’s loudest, most rugged outdoor portable speaker! The company’s motto is “Listen loud. Live free.” And it definitely lives up to that with some incredible sound, no matter where you are. The speakers come in three sizes too for all your adventures. 

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
The final dish, serving with dipping sauce on a large plate.
Print

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
Course Dinner, Lunch, Main Course
Cuisine Korean
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 2508kcal
Author Derek Wolf

Ingredients

Chicken Wings:

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

Glaze:

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

Garnish:

  • Sliced Scallions
  • Sesame Seeds

Instructions

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

Notes

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

Nutrition

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

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

]]> https://overthefirecooking.com/honey-korean-gochujang-wings/feed/ 0 Honey Korean BBQ Wings_Cover Image Close Up of Wing FYR banner post (3) Close Up of Wing Platter New-rubs-1026-x-600-1024-×-400-px Seasoning Wings Smoking Wings Frying Chicken Wings Mixing Sauce Tossing Wings Wings with Turtlebox an overhead shot of the wings placed in a circle on the outside of the grill tequila lime wings Smoked and Fried Sticky Wings Baked Chile Lime Wings maple chili bacon wrapped chicken wings honey garlic sriracha fried wings cookbooks The final dish, serving with dipping sauce on a large plate. Steak Breakfast Burrito https://overthefirecooking.com/steak-breakfast-burrito/ https://overthefirecooking.com/steak-breakfast-burrito/#comments Fri, 03 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37815 Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings…

The post Steak Breakfast Burrito appeared first on Over The Fire Cooking.

]]> Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings on the move when you want real food. Get ready for an epic combo that just works. I mean, we’re talking crispy hash browns, buttery seared steak, melty cheese, salsa, fluffy eggs, and bacon in the biggest flour tortillas you can find. It’s like a hearty steak dinner and egg breakfast burrito all in one.

Dipping the steak breakfast burrito in Queso.
Post sponsored by Align Shoe

Since this recipe is sponsored by my friends at Align, makers of the best, most comfortable shoes I have ever worn, this steak burrito is exactly the kind of on-the-go fuel you need for every adventure. If you haven’t checked out Align yet, let me put you on to them ASAP, because they make some of the most comfortable kicks I’ve ever worn. And heck yeah, they look good too (and my wife Ally agrees!).

Close up of Derek Wolf lacing up his Align shoe.

Table of Contents

Why You’ll Love The Steak Breakfast Burrito

First, you’ll love that big bite of steak, eggs, and crispy hashbrowns delivers stick-to-your-ribs comfort that lasts all morning. The rosemary, garlic, and butter combo is not what you expect; however, it adds everything you ever wanted as far as flavor. Plus smoky bacon bits, creamy toppings, and then melty cheese, and suddenly every bite feels like a breakfast hug from the food gods.

Ribeye steak sizzling in the cast iron pan with butter and fresh rosemary. It's a twist on the steak breakfast burrito that you won't want to miss.

Second, they’re customizable. Not feeling ribeye? No problem. Grab whatever cut you’ve got in the fridge and season it your way. You can undoubtedly make these burritos any way you like: classic, spicy, cheesy, or loaded with fresh toppings like cilantro and pico.

Third, they’re built to share. One of these giant tortillas stuffed and rolled is more than enough to feed one hungry person, but doubling up makes for an entire meal the whole crew can enjoy.

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 best part about this recipe? The steak burritos are easy to cook over the fire in just a few simple steps. Slice, sear, crisp, roll, and then eat. When you pair a burrito this good with the comfort of Align, you’ve got the entire meal for an epic start to your day.

If you love a good breakfast burrito to start your day, also check out these recipes: Chorizo Breakfast Burrito, Southwest Breakfast Burrito, and California Burrito.

Ingredients Needed for Egg Breakfast Burritos

  • Steak — Grab a beautiful ribeye steak for the best results. You’ll also need butter, rosemary, garlic, my Cowboy Butter Rub, and then a little canola oil.
  • Burrito — The hearty breakfast burrito includes eggs, hash browns, sour cream, bacon bits, salsa, Monterey Jack, and all the basic seasonings like salt, black pepper, and garlic powder. 
  • Tortillas — Big, soft, 14-inch flour tortillas. Go large or go home. Small corn tortillas are for street tacos, not this recipe.

Bring the Flavor Home

Buy Now

Now that you know what to grab from the grocery store to make the perfect steak breakfast burrito, either skip to the recipe card or come with me. I’ll walk you through the simple steps to burrito bliss.

How to Make the Steak Breakfast Burrito

Cook the steak

First, you’ll want to slather your ribeye with oil and season with Cowboy Butter Rub. Preheat your grill to medium-high heat (400–450F) for direct cooking. Place a large cast-iron skillet over the grill grates with oil. Sear the steak for 2-3 minutes per side until it hits about 100F internal.

The raw seasoned rib-eye on the left and the perfectly cooked ribeye steak on the right.

Next, move the skillet to a cooler zone. Add butter, garlic, and then that fresh rosemary. Baste until the steak reaches 120F or your desired internal temperature. Rest for 10 minutes, and then slice into bite-sized pieces.

Crispy hash browns

Pat the hash browns dry with a paper towel. Add them in a single layer to the skillet with oil at medium heat. Cook until golden brown and crunchy. Chop and set aside.

pro tip for crispy hashbrowns

Don’t skip getting those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and then layers of melty cheese, and you’ve got the kind of delicious burrito. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Scramble the eggs

Whisk eggs in a medium bowl, then cook in a skillet for 3–4 minutes until soft. Pull and set aside.

Scrambled eggs in a cast-iron pan on the grill next to crispy potatoes.

Build the Breakfast burritos

On a warm tortilla, layer crispy potatoes, sliced steak, scrambled eggs, salsa, cheese, sour cream, and bacon. Keep it tight in the center of the tortilla, then fold opposite sides inward and roll. Repeat until all are stuffed.

Crisp the burritos

Add the steak burritos to the skillet seam-side down. Cook for 1-2 minutes per side until the outsides are golden and crisp.

Overhead shot of burrito fillings spread out: ribeye, eggs, crispy potatoes, cheese, and bacon bits. Crispy burritos on the other side.

Slice in half, serve hot with queso, hot sauce, or pico de gallo, and enjoy the most freakin’ delicious burrito you’ve ever made.

What to Serve with Steak Breakfast Burrito

These burritos are an entire meal on their own, so the only thing you’ll probably need is some orange juice to help wash that hearty breakfast down. If you’re serving the burritos at home, don’t forget the extras like guacamole and more pico, if desired.

Leftovers & Reheating Instructions

Wrap leftover steak or burritos in plastic wrap and store in an airtight container in the fridge for 2–3 days. For freezing, use a baking sheet to pre-freeze burritos before moving them into a heavy-duty freezer bag or freezer-safe container for longer storage.

Reheat on a skillet over medium heat or in the oven at 350F until warm.

FAQs

Can I use other cuts besides ribeye?

Yes, swap in skirt steak, flank steak, or flap meat. They’re all great options and work with the same carne asada seasonings.

What other kinds of cheeses do you suggest? 

You can’t really go wrong with the cheese. I also like cheddar cheese, pepper jack cheese, or even Mexican cheese in my carne asada burrito. 

What if I don’t have rosemary and garlic? 

Swap in thyme for a similar vibe, or take it a different direction with fresh cilantro, a squeeze of lime juice, and a sprinkling of chili powder for a little Mexican-inspired kick.

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Dipping the steak breakfast burrito in Queso.
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Steak Breakfast Burrito

The Steak Breakfast Burrito is one of my "on the go" recipes, perfect for eating while I'm out and about in my Align shoes. It's packed with all my faves: flavorful, juicy ribeye steak with hashbrowns, eggs, melty cheese, and salsa.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 1225kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Ribeye Steak
  • 1 tbsp Cowboy Butter Rub
  • 4 tbsp Butter unsalted
  • 3 sprigs Rosemary
  • 3 Garlic Cloves smashed
  • Canola Oil as needed

Burrito:

  • 5-6 Eggs whipped
  • 2 cups Hashbrowns
  • 2 cups Monterey Jack Cheese
  • 1 cup Favorite Salsa
  • ½ cup Sour Cream
  • ½ cup Bacon Bits
  • 3-4 Tortillas 14" Size
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Queso for dipping

Instructions

Steak:

  • Slather your steak in canola oil. Generously season your steak with my Cowboy Butter Rub
  • Preheat your grill for high heat direct cooking (about 400-450F). Add a cast iron skillet to the grill with oil to preheat.
  • Add your steaks to the skillet to sear directly over the hot coals for 2-3 minutes per side or until it is 100F internal.
  • Pull the skillet off to a cooler side of the grill. Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool.
  • When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes. Then slice up and keep warm.

Burrito:

  • Add your hashbrowns to paper towels and squeeze all the water out of them until they are very very dry.
  • Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
  • Add your hashbrowns in little patties to the skillet to cook hot and fast until crispy golden brown. Pull off, chop up and set to the side.
  • Next, add your whipped eggs to a skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
  • Start building your burritos with a warm large tortilla and layers of chopped hashbrowns, sliced steak, eggs, jack cheese, salsa, sour cream and bacon bits. Roll nice and tight and repeat until you have made as many burritos as you like.
  • Add the burritos to a skillet to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
  • Slice the burritos in half if you desire, serve with queso on the side and enjoy!

Notes

Pro Tip for Crispy Hashbrowns

Get those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and layers of melty cheese, and you’ve got the kind of delicious burrito worth sharing on TikTok. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Nutrition

Calories: 1225kcal | Carbohydrates: 102g | Protein: 57g | Fat: 66g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 336mg | Sodium: 4204mg | Potassium: 1086mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1674IU | Vitamin C: 12mg | Calcium: 808mg | Iron: 10mg

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]]> https://overthefirecooking.com/steak-breakfast-burrito/feed/ 4 Steak Breakfast Burrito Align Shoes Basting the Steak FYR banner post (3) Cowboy Butter Banner Raw and Cooked Steak Burrito Ingredients Building Burrito FYR GRILL Dipping the steak breakfast burrito in Queso. Teriyaki Chicken Skewers https://overthefirecooking.com/teriyaki-chicken-skewers/ https://overthefirecooking.com/teriyaki-chicken-skewers/#respond Mon, 22 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38094 A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

These teriyaki chicken skewers are my next frontier in skewer deliciousness. I’ve used this method — inspired by Turkish dishes…

The post Teriyaki Chicken Skewers appeared first on Over The Fire Cooking.

]]> A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

These teriyaki chicken skewers are my next frontier in skewer deliciousness. I’ve used this method — inspired by Turkish dishes and Salvador Mazzocchi — with steak and bacon, garlic Parmesan chicken, pizza steak and French onion steak; so I knew these teriyaki chicken kabobs were going to be a freakin’ delicious winner. The layering approach, paired with a sweet and spicy teriyaki marinade and bacon, packs a serious flavor punch!

A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

Table of Contents

Why You’ll Love Teriyaki Chicken Skewers

We all know that teriyaki chicken is a great go-to easy meal. You’re starting with juicy chicken, a crowd pleaser for even the pickiest eaters. Add in all the salty, sweet and spicy flavors from the teriyaki sauce? No question you’re going to have everyone at the table raising their hands for these chicken teriyaki skewers.

Topping it off with a bacon layer creates an umami flavor bomb that is just unbelievable. I’m betting these grilled chicken skewers will be on regular rotation for an easy weeknight dinner at your house.

Dipping a forkful of chicken in the teriyaki sauce

Don’t Forget to Freeze!

The key to success with these grilled chicken skewers is freezing the meat before you slice it. Don’t skip this step! The time in the freezer makes it easier to slice the meat, plus it stays together better on the grill. Otherwise, everything will be flopping around and will fall apart — not much fun and a skewer recipe’s worst nightmare! The chicken spends at least four hours in the marinade and another hour (at least, ideally you want four hours) in the freezer. So, while it’s an easy recipe, you do need to plan ahead. The grilling portion goes really fast!

Looking for more of my favorite chicken recipes? Check out The Best Chicken Leg Recipes, Best Chicken Lollipop Recipes, and Best Chicken Wing Recipes​

Teriyaki Chicken Skewers Ingredients

  • Skewers: We’re using boneless skinless chicken thighs, which are the perfect cut for these easy teriyaki chicken skewers. You’ll also want slices of bacon, Spiceology’s Salt Pepper Garlic Seasoning, sesame seeds and scallions.
  • Marinade: ​For our teriyaki marinade, grab some soy sauce, brown sugar, rice vinegar, minced garlic and sesame oil. 
  • Teriyaki Sauce: We’ll top off this delicious recipe with a homemade teriyaki sauce. Soy sauce, brown sugar, honey, minced garlic, red chili flakes, grated ginger, cornstarch and kosher salt are what you need here.

​Hawaiian Macaroni Salad

I know Hawaiian macaroni salad might not immediately come to mind when you think of chicken skewers, but hear me out! This salad pairs perfectly with the delicious teriyaki flavor from the chicken skewers. You’ll need 1 pound elbow macaroni, 2 cups mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion and 2 large carrots, finely grated.

Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours.

Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin’ delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

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How to Make Teriyaki Chicken Skewers

Making the Teriyaki Sauce

First up, let’s make the teriyaki sauce. Add all the ingredients – water, soy sauce, brown sugar, honey, minced garlic, red chili flakes, grated ginger, cornstarch slurry (¼ cup water + 3 teaspoons corn starch mixed) and kosher salt to taste – to a small saucepan. Bring to a boil over medium heat and let it simmer for about 3-4 minutes. When the mixture has thickened, pull off and let cool.

Pouring soy sauce, brown sugar, red chili flakes and cornstarch slurry into a pan

Prepping the Chicken

Next is our marinade. Mix together soy sauce, brown sugar, rice vinegar, minced garlic cloves and sesame oil in a bowl. Add boneless skinless chicken thighs to a food safe bowl or bag, then top with the marinade. Place in the fridge to marinade for 4-12 hours.

When the chicken has had enough time to marinate, remove from the marinade and discard the excess. Then, pound the chicken thighs until about ⅛” thick.

Assembling boneless chicken thighs and slices of bacon into a layers on a parchment paper lined baking sheet

Create a base layer of chicken pieces about 2.5 feet long and 1 foot wide. Then, add a layer of bacon slices — you’ll need about a pound total — over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.

Grilling the Chicken Skewers

Using a sharp knife to slice the boneless skinless chicken thighs and bacon into 2x2 inch cubes and threading the meat onto metal skewers

Now it’s time to cook! Preheat your fire to medium heat (about 325 degrees Fahrenheit). Remove the meat from the freezer and slice into 2×2 inch cubes and skewer onto small skewers. Season the outside with the salt, pepper, garlic seasoning.

Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon.

Seasoning threaded chicken skewers with Salt Pepper Garlic Seasoning and placing the seasoned skewers on the grill

Cook for about 15-20 minutes total or until they reach an internal temperature of 165 degrees F. Be sure to baste with the teriyaki sauce throughout!

When they’ve reached temp, remove from heat and let rest. Serve with remaining teriyaki sauce, sesame seeds and scallions and enjoy!

Teriyaki sauce simmering in a pot on the grill, with a spoon showing the texture of the sauce, and a hand using a grill brush to baste the grilled chicken skewers with the sauce

What to Serve with Teriyaki Chicken Skewers

If you’re looking for other sides besides the Hawaiian macaroni salad, a pot of white rice and grilled veggies (like green pepper, zucchini, fresh pineapple chunks, red onion or corn) would be great options. You could also serve with a simple green salad, roasted broccoli or lo mein noodles. 

Holding up a finished teriyaki chicken skewer with the fire in the background and pouring extra teriyaki sauce over the skewers and rice

Leftovers and Reheating

Wrap and store any leftover teriyaki chicken in an airtight container for 3-5 days. When you want to reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.

For More Teriyaki

FAQs

Can I use boneless skinless chicken breasts in this recipe? 

Definitely! They won’t have as much fat as the chicken thighs, but the bacon should help make up for that. Just keep an eye on the cooking time so it doesn’t dry out. 

Metal skewers, wooden skewers or bamboo skewers? 

Metal skewers for me! Here’s why: you can reuse them, and having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. 

If you do use wooden skewers or bamboo skewers, make sure they have a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring too. 

Can I use store-bought teriyaki sauce for these grilled chicken skewers? 

If you’re in a pinch, sure! The delicious homemade teriyaki sauce comes together quickly, though, and gets rave reviews at my house. You can always pull it together when the chicken is marinating or in the freezer. There’s plenty of time to prep during those windows.

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A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice
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Teriyaki Chicken Skewers

These teriyaki chicken skewers, paired with a sweet and spicy teriyaki marinade and bacon, pack a serious flavor punch!
Course Dinner, Lunch, Main Course
Cuisine Chinese
Prep Time 2 hours
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 6 hours 30 minutes
Servings 4 people
Calories 1744kcal
Author Derek Wolf

Ingredients

Skewers:

  • 4 lbs Chicken Thighs skinless & boneless
  • 1 lbs Bacon Slices
  • 1 cup Salt, Pepper, Garlic Seasoning (SPG) from Spiceology
  • Sesame Seeds garnish
  • Scallions garnish

Marinade:

  • 3 cups Soy Sauce
  • ¼ cup Brown Sugar
  • 2 tbsp Rice Vinegar
  • 2 Minced Garlic
  • 1 tsp Sesame Seed Oil

Teriyaki Sauce:

  • 1.25 cup Water
  • 1 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Honey
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • 1 tsp Grated Ginger
  • ¼ cup Cornstarch Slurry ¼ cup water + 3 tsp Cornstarch mixed
  • Salt to taste

Instructions

Marinade:

  • In a bowl, mix together the ingredients for the marinade.
  • Add the chicken to a food safe bowl or bag and top with the marinade. Place in the fridge to marinade for 4-12 hours.

Teriyaki Sauce:

  • Add all the ingredients to a pot over medium heat, bring to a boil and let simmer for about 3-4 minutes.
  • Once thickened, pull off and let cool

Chicken:

  • Pull the chicken out and discard excess marinade.
  • Pound the chicken thighs until about ⅛” thick.
  • Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Cover in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
  • Preheat your fire to medium heat (about 325F).
  • Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG.
  • Add the skewers to the grill grates to cook slowly, we want to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the Teriyaki Sauce throughout. Then once done, pull off and let rest.
  • Serve with rice, veggies, teriyaki sauce, sesame seeds and scallions. Enjoy!

Notes

Hawaiian Macaroni Salad
I know Hawaiian macaroni salad might not immediately come to mind when you think of chicken skewers, but hear me out! This salad pairs perfectly with the delicious teriyaki flavor from the chicken skewers. You’ll need 1 pound elbow macaroni, 2 cups mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion and 2 large carrots, finely grated.
Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours. Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin’ delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

Nutrition

Calories: 1744kcal | Carbohydrates: 48g | Protein: 113g | Fat: 122g | Saturated Fat: 36g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 519mg | Sodium: 42372mg | Potassium: 1707mg | Fiber: 2g | Sugar: 27g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 10mg

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]]> https://overthefirecooking.com/teriyaki-chicken-skewers/feed/ 0 Teriyaki Chicken Skewers_Cover Image Fork Full of Dipped Chicken FYR TIKI Making Teriyaki Sauce Assembling Chicken and Bacon Slicing and Skewering Chicken Seasoning Chicken and Placing on Grill Basting Chicken Skewers Close up of Skewers Ready to eat the Teriyaki Bourbon Flap Steak Tips teriyaki bourbon steak skewers Smoked Honey Teriyaki Ribs Sweet Pineapple Teriyaki Salmon Teriyaki Pork Belly Burnt Ends Sweet Teriyaki Sake Smoked Ribs cookbooks A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice Pizza Sausage Skewers https://overthefirecooking.com/pizza-sausage-skewers/ https://overthefirecooking.com/pizza-sausage-skewers/#comments Fri, 19 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=14558 Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When it comes to pizza, are you a classic red sauce and pepperoni person? Or is white sauce more your…

The post Pizza Sausage Skewers appeared first on Over The Fire Cooking.

]]> Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When it comes to pizza, are you a classic red sauce and pepperoni person? Or is white sauce more your style? You can have it either way with these pizza sausage skewers! Italian sausage is the foundation for this recipe and fire cooking them on skewers really brings them to life!

That’s because I can pile flavor on the middle of the sausage, down the length of the skewers. And when I say this, I quite literally mean piling on. We’ve got mozzarella cheese, pizza sauce, alfredo sauce, pepperoni, bacon bits and garlic Parmesan butter bringing all the flavors to the party. 

Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

When I made this pizza sausage skewers recipe, you know I reached for Cowboy Charcoal. This stuff burns the hottest and cleanest, so there were no off-putting flavors detracting from the delicious pizza goodness. I love it for my smoked butters and smoked chimichurri too!

Post sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Pizza Sausage Skewers

One of the best parts about going to a pizzeria with a big group is that you can order a bunch of different pies and then sample everything. That was my thought process with these pizza sausage skewers.

The sweet sausage pairs well with the savoriness of the red sauce and pepperoni. I also liked the idea of using the spicy sausage with the alfredo sauce because that creaminess will help calm the spicy. Then there’s the garlic butter, which we baste on both at the end because it truly works with everything!

Smoking garlic Parmesan butter in a mason jar, using a white hot coal of Cowboy Charcoal

Looking for more sausage skewers? Check out my recipes for Shrimp and Sausage Skewers, Chicken Bacon Ranch Sausage Skewers and Philly Cheese Sausage Skewer. I also have a roundup of my favorite skewers recipes for you to try!

Pizza Sausage Skewers Ingredients

  • Red Sausage Pizza: For the red sauce fans out there, we’re using sweet Italian sausages, shredded mozzarella cheese, pizza sauce, pepperoni slices and fresh basil leaves.
  • White Sausage Pizza: For those in the white sauce corner, we’ve got spicy Italian sausages, more shredded mozzarella cheese, alfredo sauce, bacon bits and Buffalo sauce. 
  • Garlic Parmesan Butter: To make the garlic Parmesan butter, grab some unsalted butter, minced garlic, grated Parmesan, chopped parsley and red chili flakes.

Go-To Garlic Bread

If you’re looking for an entirely protein-based meal, these pizza sausage skewers deliver. But, if you’re looking for an epic side, some garlic bread is so freakin’ delicious to round out the pizza flavors.

To make garlic bread, grab a baguette or Italian loaf, mince 5 cloves of garlic, soften 1/2 cup butter, chop 2 tablespoons parsley and grate 1/4 cup of Parmesan or Pecorino cheese. They’re all the same ingredients as the garlic Parmesan butter, so I know you’ll be ready! You could also use a teaspoon of dried Italian seasoning in place of the parsley if you want. 

Mix the softened butter with the garlic, parsley and Parmesan, plus a pinch of salt and red pepper flakes. Cut the bread in half lengthwise, then spread the garlic butter mixture on both sides of the bread. Place the bread halves on a foil-lined baking sheet for easy cleanup, then bake at 400 degrees Fahrenheit for about 10 minutes. Enjoy with all your favorite Italian meals!

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How to Make Pizza Sausage Skewers

Let’s get skewering! First, using your Cowboy Charcoal, heat grill for medium heat (around 350 degrees F). Place the grill grate or where you plan to lay your skewers at least 4 inches away from the heat. It’s also helpful to create two three-zone cooking areas so that the skewers cook over indirect heat, between two fires instead of directly over the flames.

Dumping out a chimney starter of glowing hot Cowboy Charcoal coals and a close up of the glowing red coals inside the FYR Grill

Begin by carefully skewering your 8-10 sweet Italian sausages and your 8-10 spicy Italian sausages, through the pointed end of a skewer, onto a two-prong skewer or using two single prongs.

Place on your grill grates, then grill skewers for about 7-9 minutes per side. Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem. 

Grilling two skewers of sausages over the FYR Grill, with a shot of the raw sausages and cooked sausages

Once the skewers are close to their final internal temperature (165 degrees F), begin adding the toppings to them. On top of the sweet sausages, add the marinara and mozzarella cheese. Then, on top of the spicy sausages, add alfredo sauce and mozzarella cheese.

Melting mozzarella cheese on the two types of pizza sausage skewers, using aluminum foil grill pans to cover

When you’ve built the base, build each sausage skewer with their toppings. You’ll want slices of pepperoni and fresh basil leaves for the red sauce skewers. On the white sauce skewers, sprinkle skewers with bacon bits. Once you’ve completed this step, let the sausage cook (ideally covered) for 2-3 more minutes until the cheese is melted. 

Adding honey and hot sauce to loaded pizza sausage skewers, one with red sauce and pepperoni and the other with alfredo sauce and bacon bits

When they’re done, top with parmesan cheese, red chili flakes, a drizzle of honey and/or (my personal favorite) a drizzle of my FYR RED Hot sauce. Pull your sausage pizza kabobs off the grill and let them cool for 5 minutes.

To finish, baste your sausages with the garlic Parmesan butter. Then, pull them off the skewers, slice and enjoy!

Basting the pizza sausage skewers over the grill with garlic Parmesan butter using a grill brush

What to Serve with Pizza Sausage Skewers

Sausages and peppers are a natural combination, so you could serve these pizza sausage skewers with a combination of grilled red and green bell pepper and the garlic bread in the note. A simple green salad topped with cherry tomatoes and drizzled with lemon juice and olive oil, or other grilled vegetables, like zucchini or asparagus, would be freakin’ delicious too.

Additionally, if you just want an easy bread side, you can grab a round of pizza dough from the grocery store. Roll dough on a lightly floured surface to your desired shape and bake it on top of the grill over medium-high heat. Fold dough over the sausage and boom: pizza sausage skewers, taco-style.

Two finished pizza sausage skewers — one pepperoni, one alfredo — standing next to each other in front of a FYR Grill and next to a bag of Cowboy Charcoal

Leftovers and Reheating

If you’ve got leftover pizza sausage skewers, store in an airtight container in the fridge for up to three days. You can reheat them on the grill at medium heat for 5-10 minutes of cooking or in a cast iron skillet on the stovetop for the same amount of time.

For More Pizza

FAQs

What’s best: metal skewers, wooden skewers or bamboo skewers? 

My recommendation for this pizza sausage skewers recipe is to use metal skewers. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling.

Some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t seen this during my time grilling with them. But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues. 

How do I know when the sausages are done?

Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your pizza sausages reach the food-safe temperature of 165 degrees F.

When it comes to a piece of sausage, no one wants to take a bite and find raw meat! To measure the temp, stick the thermometer probe through one end of the sausage until it reaches the middle lengthwise. This approach will give you an accurate reading from the center of the sausage.

Where do I buy a bag of Cowboy Charcoal? 

Pretty much everywhere, since it’s hands-down the best stuff around. Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online. 

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
Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce
Print

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 People
Calories 1501kcal
Author Derek Wolf

Ingredients

Red Sausage Pizza:

  • 8-10 Sweet Italian Sausages
  • ¼ cup Mozzarella Cheese
  • 3-4 tbsp Pizza Sauce
  • 5-6 Sliced Pepperoni
  • 3-4 Basil Leaves

White Sausage Pizza:

  • 8-10 Spicy Italian Sausages
  • ¼ cup Mozzarella Cheese
  • 3-4 tbsp Alfredo Sauce
  • 1.5 tbsp Bacon Bits
  • 1.5 tbsp Buffalo Sauce

Garlic Parmesan Butter:

  • 1.5 cup Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Grated Parmesan
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Red Chili Flakes

Instructions

  • Preheat your grill for medium heat (around 350F) making the grill grate or the place where you lay your skewers at least 4 inches away from the heat.
  • Begin by carefully skewering your sausage onto a two prong skewer or using two single prongs.
  • Add the skewers to the grill to cook for about 7-9 minutes per side. Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem.
  • While the sausages cook, mix all the ingredients for the garlic parmesan butter sauce in a bowl of jar. Then set aside until ready to use.
    Optional: Drop a hot coal into your butter to "smoke" it. Let it sit in the butter for about two minutes, then remove with tongs and discard coal.
  • Once the skewers are close to their final temperature (165F), begin topping them. Add the marinara and alfredo sauces and then top with cheese.
  • Then build each sausage skewer with their toppings. Once finished, let the sausage cook (ideally covered) for 2-3 more minutes until the cheese is melted.
  • Once done, top with parmesan cheese, red chili flakes and buffalo sauce (for the white sauce pizza). Pull off and let cool for 5 minutes.
  • Baste with the garlic parmesan butter when done, pull off the skewers, slice and enjoy!

Notes

Go-To Garlic Bread
If you’re looking for an entirely protein-based meal, these pizza sausage skewers deliver. But, if you’re looking for an epic side, some garlic bread is so freakin’ delicious to round out the pizza flavors. To make garlic bread, grab a baguette or Italian loaf, mince 5 cloves of garlic, soften 1/2 cup butter, chop 2 tablespoons parsley and grate 1/4 cup of Parmesan or Pecorino cheese. They’re all the same ingredients as the garlic Parmesan butter, so I know you’ll be ready! You could also use a teaspoon of dried Italian seasoning in place of the parsley if you want. 
Mix the softened butter with the garlic, parsley and Parmesan, plus a pinch of salt and red pepper flakes. Cut the bread in half lengthwise, then spread the garlic butter mixture on both sides of the bread. Place the bread halves on a foil-lined baking sheet for easy cleanup, then bake at 400 degrees Fahrenheit for about 10 minutes. Enjoy with all your favorite Italian meals!

Nutrition

Calories: 1501kcal | Carbohydrates: 6g | Protein: 39g | Fat: 147g | Saturated Fat: 73g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 52g | Trans Fat: 3g | Cholesterol: 377mg | Sodium: 2218mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3031IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 4mg

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]]> https://overthefirecooking.com/pizza-sausage-skewers/feed/ 4 Pizza Sausage Skewers_Cover Image Smoking the Butter New-rubs-1026-x-600-1024-×-400-px Cowboy Charcoal Sausages Getting Started on Grill Melting the Cheese on Skewers Adding Honey and Hot Sauce Basting with Cowboy Butter Extra Shot of Final Dish flap steak pizza Skirt Steak Pizza Pinwheels sliced and served. A close up shot of the finished pizza cheesesteak. Smoked Pizza Burgers sitting on the grill with flames in the background. Carne Asada Pizza assembled and ready for slicing. cookbooks Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce