Smoker Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/smoker/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 15:26:42 +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 Smoker Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/smoker/ 32 32 Beef Kebabs https://overthefirecooking.com/beef-kebabs/ https://overthefirecooking.com/beef-kebabs/#respond Mon, 10 Nov 2025 08:31:00 +0000 https://overthefirecooking.com/?p=38321 A platter of grilled beef kebabs with waffle fries, cherry tomatoes, sliced white onion and chile peppers

These grilled beef kebabs are going to blow your mind, both in terms of flavor and technique. I got the…

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]]> A platter of grilled beef kebabs with waffle fries, cherry tomatoes, sliced white onion and chile peppers

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

A platter of grilled beef kebabs with waffle fries, cherry tomatoes, sliced white onion and chile peppers

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

Post sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Beef Kebabs

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

A hand holding three finished grilled beef kebabs on wooden skewers in front of a grill fire

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

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

Beef Kebabs Ingredients

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

Homemade Fries

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

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

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

How to Make Beef Kebabs

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

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

Mixing together ground beef with jalapeño, garlic and Cowboy Butter Rub, then threading around a wooden skewer

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

Using a plastic bag and wooden skewers to form ground beef into kebabs

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

Smoking the platter on the grill, and then a progress photo of the smoked platter with waffle fries, cherry tomatoes, sliced onion and chile peppers

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

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

A close up of the finished dish, complete with cooked waffle fries, sliced onions, cherry tomatoes and chile peppers

What to Serve with Beef Kebabs

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

Leftovers and Reheating

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

For More Skewers

FAQs

​How can I adjust the spice level in these beef kebabs? 

The heat comes from the jalapeño in the ground beef mixture and the butter sauce. So, you can either reduce or increase the amount of jalapeño, or pick a hot sauce that makes your taste buds happy. 

Is it beef kebabs or beef kabobs? Shish kabob or shish kebab?!

Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria. “Shish” means skewer or sword in Turkish, and “kebab” means roasted or grilled meat. So, there’s your language lesson for the day! 

How do I buy a bag of Cowboy Charcoal? 

Easily! I always have a bag on hand at all times. Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online. 

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A platter of grilled beef kebabs with waffle fries, cherry tomatoes, sliced white onion and chile peppers
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Beef Kebabs

These grilled beef kebabs are going to blow your mind, both in terms of flavor and technique. Inspired by a Turkish approach and BBQ flavors!
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 1415kcal
Author Derek Wolf

Ingredients

Kebabs:

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

Platter:

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

Sauce:

  • 1 cup Melted Butter
  • 1.5 tbsp Hot Sauce

Instructions

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

Notes

Homemade Fries
If you want to make your own fries, here’s a super simple oven method. Wash 2-3 large Russet potatoes and cut them into your fry shape. Then, soak the potatoes in cold water for about 30 minutes to remove excess starch. This step is key for crispy fries!
When you’re ready to cook, drain the fries, pat them dry with paper towels and toss them with oil, salt and some Cowboy Butter Seasoning to match flavor of the beef kebabs. Spread on a single layer on a baking sheet and bake at 425 degrees Fahrenheit for 30 minutes, flipping halfway through. Serve your golden crispy fries with these beef kebabs, chicken skewers and more! 
This method is for regular fries. But, if you have a mandoline with a crinkle cutter blade, you can do the waffle fries easily! If you want to make these in your air fryer, cook at 400 degrees F for 15-20 minutes, shaking the basket every 5 minutes.You could also fry these in vegetable oil in a Dutch oven on the grill while you’re making the beef kebabs. Frying will take about 7-8 minutes total (see this recipe for peppercorn herb steak with fries for reference). 

Nutrition

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

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]]> https://overthefirecooking.com/beef-kebabs/feed/ 0 Baked Kebabs_Cover Image Three Kebabs Held Up to Camera Baked Kebabs_Ingredients Photo Ground Beef for Kebabs Forming Kebabs Raw and Smoked Kebabs Close Up on Kebabs Using a brush to baste flake steak skewers on the grill with cowboy butter A plate of pizza steak skewers on top of fries and in front of a grill teriyaki bourbon steak skewers A hand holding a plate of garlic Parmesan chicken skewers on top of fries A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice BBQ Chicken Bacon Ranch Skewers cookbooks A platter of grilled beef kebabs with waffle fries, cherry tomatoes, sliced white onion and chile peppers Honey Bacon BBQ Chicken Lollipops https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/ https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/#comments Fri, 24 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=13815 Dipping a chicken lollipop into the honey BBQ glaze

These honey bacon BBQ chicken lollipops are better than any candy. Bacon, beer and barbecue sauce create the perfect flavor…

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

]]> Dipping a chicken lollipop into the honey BBQ glaze

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

Dipping a chicken lollipop into the honey BBQ glaze

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

Post sponsored by Samuel Adams

Table of Contents

Why You’ll Love Honey Bacon BBQ Chicken Lollipops

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

Two finished honey bacon BBQ chicken lollipops with a glass of Samuel Adams Jack-O in a glass and a bottle of the beer in the background

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

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

Chicken Lollipops Ingredients

Better Lollipop Prep, Better Results

I used a rack made for chicken wings or chicken legs for best results in grilling the lollipops. It’s a stand you can place in the smoker and holds the thinner side of the chicken drumettes while they cook.

I found mine on Amazon, but you can find a variety of different types at any grilling store. They’re pretty cheap and are one of the best ways to help the chicken keep a round lollipop shape while cooking. Definitely not something you have to have to cook this recipe, but something I did use. 

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How to Make Honey Bacon BBQ Chicken Lollipops 

The Prep

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

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

Gloved hands cutting the meat and skin away from the drumstick bone

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

Showing a raw chicken drumstick prepared as a lollipop, with small bone exposed, and wrapping the drumstick in slices of bacon

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

Seasoning bacon-wrapped chicken lollipops with Cowboy Candy Seasoning in an aluminum foil pan

The Grill

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

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

Raw and smoked chicken lollipops on the grill

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

The Glaze

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

Pouring Samuel Adams Jack-O beer into a barbecue glaze in a saucepan on the grill

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

What to Serve with Chicken Lollipops 

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

A plate of smoked honey BBQ bacon chicken lollipops in front of a grill fire

Leftovers and Reheating

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

More Chicken Lollipops

FAQs

What’s the origin of chicken lollipops? 

Chicken lollipops likely originated in Indian and Chinese cuisines. This dish has since become popular in Indo-Chinese fusion cuisine, often served as a flavorful appetizer with a dipping sauce.

Can I make these chicken lollipops in the oven? 

Sure! If you’re not up for grilling (or don’t have a grill), bake these chicken lollipops at 400 degrees F for 25-30 minutes on a wire rack over a baking sheet. You can also use an air fryer at 375 degrees F for 15-20 minutes, shaking halfway through. Both methods will give you delicious, crispy texture and results.

Where can I find Samuel Adams? 

Samuel Adams has been making freakin’ delicious craft beer since the early 1980s, so it’s basically everywhere in the U.S. Check out the company’s Find a Sam page to buy or order near you.

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Dipping a chicken lollipop into the honey BBQ glaze
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Honey Bacon BBQ Chicken Lollipops

Better than any child’s candy, today we’re bringing you a Honey Bacon BBQ Chicken Lollipops recipe! Sweet and smoky for the perfect bite!
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 people
Calories 759kcal
Author Derek Wolf

Ingredients

Chicken:

BBQ Glaze:

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

Instructions

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

Video

Notes

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

Nutrition

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

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

]]> https://overthefirecooking.com/honey-bacon-bbq-chicken-lollipops/feed/ 15 Honey Bacon BBQ Chicken Lollipops_Cover Image Chicken Lollipop with Sam Adams Cowboy Candy Banner (1) Cutting Chicken into Lollipops Wrapping Chicken Lollipops with Bacon Seasoning Chicken Lollipops Raw and Smoked Chicken Lollipops Adding Beer to BBQ Sauce A Plate of Chicken Lollipops maple hot chicken lollipops Honey Korean BBQ Chicken Lollipops before being pulled off the grill. Flamin' Hot Chicken Lollipops after they've been covered in Cheetos. Smoked Chicken Lollipops finished and sitting on a serving plate. Butterflied Chicken Drumsticks FYR banner post (3) Dipping a chicken lollipop into the honey BBQ glaze Venison Jalapeño Poppers https://overthefirecooking.com/venison-jalapeno-poppers/ https://overthefirecooking.com/venison-jalapeno-poppers/#respond Fri, 17 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38574 The Venison Jalapeno Poppers are plated and ready for the hungry crew.

Looking for the perfect appetizer that’s lean and loaded with flavor? Stop your scrolling because Smoked Venison Jalapeño Poppers might…

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]]> The Venison Jalapeno Poppers are plated and ready for the hungry crew.

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

The Venison Jalapeno Poppers are plated and ready for the hungry crew.
Post sponsored by Maui Nui

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

Table of Contents

Why You’ll Love These Venison Jalapeno Poppers

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

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

A close up of a Jalapeno Popper glazed with BBQ sauce.

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

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

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

Deer Poppers, Ingredients Round-Up

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

  • Smoked Venison Jalapeño Poppers — Whole jalapeños, cream cheese, Maui Nui Summer Sausage, shredded cheddar cheese, sliced bacon, BBQ seasoning, and then your favorite BBQ sauce.
Close up of the Maui Nui Summer Sausage. Freakin' delicious bite after bite.

How to Make Venison Jalapeño Poppers

The Prep

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

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

Chopping the Maui Nui Summer Sausage.

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

Derek Wolf assembles the jalapeno poppers that are stuffed with creamy cheese, venison summer sausage, and wrapped in bacon

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

A shot of the poppers on the smoker - before they are cooked to perfection

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

The Smoke

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

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

Adding BBQ Sauce to the poppers and letting that sauce caramelize in the final stages of cooking.

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

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

Pro Tip: How to add more sweet heat

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

What to Serve with Smoked Venison Poppers

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

The Venison Jalapeno Poppers are assembled on a serving plate and sprinkled with chopped green scallions for the garnish

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

Leftovers & Reheating Instructions

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

More Popper Recipes!

FAQs

Can I make these poppers low-carb or keto-friendly?

Absolutely. Just skip the BBQ sauce or use a sugar-free version. Everything else fits right into a keto lifestyle.

What if I don’t have Maui Nui sausage?

Either use a beef summer sausage. Or ground venison could be a great substitute. Just make sure it’s cooked and well-seasoned before adding it to the poppers.

Are the Axis deer really a problem in Hawaii?

There are over 60,000 Axis deer, introduced to Hawaii in the 1860s with no natural predators, on Maui alone. They damage farms, native plants, and watersheds, leading to soil erosion and coral reef decline. Responsible harvesting by companies like Maui Nui helps restore balance while turning this ecological challenge into a sustainable source of lean, nutrient-rich wild game.

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The Venison Jalapeno Poppers are plated and ready for the hungry crew.
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Smoked Venison Poppers

Smoked Venison Poppers are venision jalapeno poppers made with the best Maui Nui Summer Sausage. It's so freakin' delicious, you'll be hooked after the first bite.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people
Calories 618kcal
Author Derek Wolf

Ingredients

Instructions

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

Notes

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

Nutrition

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

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]]> https://overthefirecooking.com/venison-jalapeno-poppers/feed/ 0 Smoked Venison Poppers_Cover Image Close up of Single Popper Maui Nui Sausage Slicing Venision Sausage Assembling Poppers Seasoning Poppers and Placing on Smoker Bastine Poppers in BBQ Poppers Served 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 Smoked fried jalapeño poppers, ready to dip in dressing. BBQ Jalapeño Poppers cooked, glazed and served! The jalapeño popper egg rolls sliced and dipped in the sauce. Cowboy Candy Banner (1) The Venison Jalapeno Poppers are plated and ready for the hungry crew. 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…

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]]> 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. 

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This sauce is FYR!

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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

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]]> 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. Fried Potato Skins https://overthefirecooking.com/fried-potato-skins/ https://overthefirecooking.com/fried-potato-skins/#respond Mon, 06 Oct 2025 14:18:00 +0000 https://overthefirecooking.com/?p=38373 A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

We’re at peak football food season here in Tennessee, which means I’m busting out all my tailgating favorites. And I’m…

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]]> A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

We’re at peak football food season here in Tennessee, which means I’m busting out all my tailgating favorites. And I’m most definitely saving a spot for these fried potato skins! They fit perfectly into any game day spread as an appetizer or meal.

A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

Special thanks to Mike Kubiesa for the recipe inspiration! He stuffs the deep-fried potato skins with chili, but I couldn’t resist trying it with brisket. You can make one of my brisket recipes, like the Foil Boat Brisket or Smoked Brisket, then use the leftovers for easy prep with these loaded potato skins. A great way to get so many freakin’ delicious meals out of one grill session!

Table of Contents

Why You’ll Love Fried Potato Skins

Think on what you love most about French fries. The crispy, golden outside and the melt-in-your-mouth potato inside, right? With fried potato skins, you get the best parts of French fries AND the chance to load them up with your favorite toppings. And friends, I went wild. Like a full-on baked potato bar loaded into these crispy potato skins. Brisket, bacon bits, two kinds of cheese and jalapeño ranch dressing? Game ON. 

Dipping a loaded fried potato skin in jalapeño ranch dressing

Like you would with your favorite baked potato recipe, you can easily change out the filling or the toppings for what you want. Mike uses chili, which looks so freakin’ delicious. Taco meat, pulled pork or even chicken would be great here too.

Looking for more appetizer or game day ideas? Check out my roundups of The Best Grilled Appetizer Recipes and The Best Tailgating Recipes.

Fried Potato Skins Ingredients

  • Filling: We’ll stuff our fried potato skins with chopped brisket, bacon bits, jalapeños, cream cheese, sharp cheddar cheese, kosher salt, black pepper and garlic powder. 
  • Potatoes: I like to use baked russet potatoes in this recipe. You’ll need frying oil for the deep fryer portion of this recipe, plus chopped scallions for garnish.
  • Jalapeño Ranch: This dressing takes the fried potato skins to an 11. Grab some sour cream, mayonnaise, pickled jalapeños, garlic powder, black pepper and buttermilk for basically the best ranch dressing of your life. 
Mixing together filling with brisket, bacon bits, cheddar, cream cheese and diced jalapeños

Why Use Russets? 

There are a few reasons why russets are the ideal potato in this fried potato skins recipe. First, with baked potatoes, you want a potato that’s low in moisture and high in starch. This balance creates a baked potato with a fluffy inside and crispy potato skin. Secondly, a Russet’s thick, rough skin crisps up really nicely and holds its structure well — two qualities you need when frying potato skins. Finally, Russets are typically large and oblong, which creates deeper cups. That’s the essentially perfect shape for loading up with toppings!

This recipe also calls for fully baked potatoes. To bake your russets, scrub them, use a fork to poke 6-8 holes in the potato, then bake at 425 degrees Fahrenheit for 45-60 minutes (depending on the size of your potato). Skip the foil so you have a crispy exterior! You’ll know they’re done when you can slide in a fork or knife with no resistance. Let them rest for five minutes after you take them out of the oven. 

Add flavor to everything you’re cooking

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How to Make Fried Potato Skins

Begin by fully baking your 6-8 russet potatoes until they are completely soft on the inside. Then, cut the potatoes lengthwise and scrape out the filling. Season with salt and set to the side.

Russet potatoes baking on the smoker, and a hand holding a scooped out potato skin with potato flesh in a bowl in the background

Heat up some frying oil to 350 degrees F.  Add in the potato skins and fry 2-4 minutes until crispy golden brown. When they’re done, pull off and let cool.

Frying potato skins in oil in a cast iron skillet, then holding a finished fried skin with tongs close up to show texture

In a bowl, mix together your filling ingredients. You’ll use finely chopped brisket, bacon bits, diced jalapeños, cream cheese, shredded cheddar cheese, kosher salt, black pepper and garlic powder.

Add a scoop of the filling into your potato skins, then top with more shredded cheese and bacon bits. 

Stuffing fried potato skins with the brisket filing, then topping with cheese while they're on a wire rack set into a baking sheet

Time to cook! Preheat your smoker to 325 degrees F for indirect cooking. Place the potato skins in the smoker and let them cook for 10-15 minutes, until the cheese is fully melted on top and the potatoes are hot throughout. Pull off and let cool for 5 minutes.

Rows of fried potato skins lined up on the grill grates of a smoker and a hand holding a fully loaded potato skin with jalapeño ranch in the background

In a bowl, mix together the jalapeño ranch dressing ingredients: sour cream, mayonnaise, diced pickled jalapeños, pickling juice, garlic powder, black pepper, and buttermilk to your desired consistency and salt to taste. 

Serve the dressing with the fried potato skins and enjoy!

​What to Serve with Fried Potato Skins

These loaded, cheesy potato skins are a meal unto themselves, so you don’t need much to round out your lunch or dinner. A simple green salad, coleslaw, dill pickles or grilled vegetables on the side would be great, plus a cold IPA to wash it all down. Like I said, they fit in perfectly with any tailgating or appetizer spread too!

For More Potatoes

Leftovers and Reheating

If you’ve got leftover potato skins, store them in an airtight container in the fridge for up to three days. I’d recommend storing the filling separate if you can, so that way your potato skins don’t get too soggy. But no big deal if they’re already assembled! To reheat, place them in a baking sheet in a 400-degree F oven for 10 to 15 minutes. You could also use your air fryer at 375 degrees F for 5-8 minutes.

FAQs

What size potatoes should I use? 

You’ll want to use medium to large russets, about 8-10 ounces. That’s roughly the size of your fist. Smaller potatoes won’t give you enough room for the filling once you scoop out the potato flesh. On the flip side, larger potatoes can be tough to fry evenly, and they can get too large to eat as finger food. 

Can I make these fried potato skins with sweet potatoes? 

For sure. They’ll have a sweeter flavor and different texture than russets, but will still be freakin’ delicious. Sweet potatoes have more moisture and less starch than russets, so the skins won’t get quite as crispy. They still fry up nicely, though. Sweet potato skins are more delicate too, so be sure to handle them gently.

Can I make these fried potato skins ahead of time? 

Absolutely! You can bake the potatoes, scoop them out and fry the skins the day before. Store the unfilled fried skins in an airtight container in the fridge. Then, when you’re ready to eat, add your filling in the set potato cups and proceed with the rest of the recipe.

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
A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate
Print

Fried Potato Skins

These fried potato skins, stuffed with freakin' delicious brisket and drizzled with jalapeño ranch, are perfect for any game day spread.
Course Appetizer, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 1100kcal
Author Derek Wolf

Ingredients

Filling:

  • 1.5 lbs Finely Chopped Brisket
  • 1 cup Bacon Bits
  • 2 small Jalapenos diced
  • 8 oz Cream Cheese
  • ¼ cup Cheddar Cheese shredded
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder

Potatoes:

  • 6-8 Russet Potatoes fully baked
  • Chopped Scallions garnish
  • Frying Oil

Jalapeno Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Diced Pickled Jalapenos
  • 1 tbsp Pickling Juice
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Instructions

  • Begin by fully baking your potatoes until they are completely soft on the inside.
  • Cut the potatoes out lengthwise and scrape out the filling. Season with salt and set to the side.
  • Heat up some frying oil to 350F.
  • Add in the potato skins and for 2-4 minutes until crispy golden brown. Pull off and let cool.
  • In a bowl mix the filling. Add a scoop of the filling into your potato skins topping with more shredded cheese and bacon bits.
  • Preheat your smoker to 325F for indirect cooking.
  • Add the potato skins to cook for 10-15 minutes until the cheese is fully melted on top and its hot throughout. Pull off and let cool for 5 minutes
  • In a bowl, mix together the jalapeno ranch. Serve with the fried potato skins and enjoy!

Notes

Why Use Russets? 
There are a few reasons why russets are the ideal potato in this fried potato skins recipe. First, with baked potatoes, you want a potato that’s low in moisture and high in starch. This balance creates a baked potato with a fluffy inside and crispy potato skin. Secondly, a Russet’s thick, rough skin crisps up really nicely and holds its structure well — two qualities you need when frying potato skins. Finally, Russets are typically large and oblong, which creates deeper cups. That’s the essentially perfect shape for loading up with toppings!
This recipe also calls for fully baked potatoes. To bake your russets, scrub them, use a fork to poke 6-8 holes in the potato, then bake at 425 degrees Fahrenheit for 45-60 minutes (depending on the size of your potato). Skip the foil so you have a crispy exterior! You’ll know they’re done when you can slide in a fork or knife with no resistance. Let them rest for five minutes after you take them out of the oven. 

Nutrition

Calories: 1100kcal | Carbohydrates: 81g | Protein: 67g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 2730mg | Potassium: 2129mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 28mg | Calcium: 231mg | Iron: 7mg

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]]> https://overthefirecooking.com/fried-potato-skins/feed/ 0 Fried Potato Skins_Cover Image Close up of Dipped Potato Skin Mixing the Filling for Potato Skins New-rubs-1026-x-600-1024-×-400-px Baking and Hollowing out Potato Frying the Potato Skins Filling the Potato Skins Smoking the Potato Skins chorizo sweet potato hash Savory Steak and Potatoes finished BBQ volcano potatoes topped with garnishes overhead Birria Baked Potato Recipe The Carne Asada Baked Potato is comfort food at its best. A surf and turf baked potato, with a Russet potato as the base and steak, shrimp, shredded cheese and chimichurri butter as toppings cookbooks A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate Smoked Candied Salmon https://overthefirecooking.com/smoked-candied-salmon/ https://overthefirecooking.com/smoked-candied-salmon/#respond Mon, 29 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38117 Candied Smoked Salmon is a great snack for adults that hits the spot anytime of day.

If you’re hunting for a smoked salmon recipe that’s easy and epic, this Smoked Candied Salmon is it. We’re talkin’…

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]]> Candied Smoked Salmon is a great snack for adults that hits the spot anytime of day.

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

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

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

Candied Smoked Salmon is a great snack for adults that hits the spot anytime of day.

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

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

Table of Contents

Why You’ll Love Smoked Candied Salmon

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

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

A single bite of the smoked candied salmon. The bright color and intense flavors are insane.

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

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

Ingredients Round-Up

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

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

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How to Make Smoked Candied Salmon

The Prep

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

The gorgeous pink salmon is first coated in salt and brown sugar.

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

The gorgeous fresh salmon is covered and cure in a baking dish.

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

The Smoker

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

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

The fish is based and smoked on a low and slow heat in our trusted smoker.

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

How to Choose the Best Salmon

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

The best smoked candied salmon starts with fresh salmon.

What to Serve with Smoked Candied Salmon

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

Leftovers & Reheating Instructions

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

Looking for more sticky-sweet goodness?

FAQs for candied smoked salmon

Where can I get the best salmon?

Hit up your local fishmonger or seafood market and ask for wild-caught. Sockeye or King are my top picks. No good spots nearby? Order online from places like Wild Alaskan Company or Crowd Cow. Just skip the farm-raised stuff if you can.

What kind of smoker is best for this Smoked Candied Salmon recipe?

Any smoker that can hold a consistent 185-200F works great. Pellet smokers, offset, or even a kettle with indirect heat and wood chips will do the job.

Is salmon healthy?

Yep—salmon is packed with omega-3s, protein, and good fats. While we’re adding sugar and glaze, it’s still a solid balance of indulgent and nutritious.

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Candied Smoked Salmon is a great snack for adults that hits the spot anytime of day.
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Smoked Candied Salmon

Smoked Candied Salmon is my nod to traditional Native American salmon candy and an old favorite recipe of mine. It takes time, but man, it’s worth every smoky second. That BBQ-honey glazed salmon? It’s a bite you won’t want to miss.
Course Appetizer, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Cure 4 hours
Total Time 8 hours 30 minutes
Servings 4 people
Calories 500kcal
Author Derek Wolf

Ingredients

Salmon & Cure:

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

Honey BBQ Glaze:

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

Garnish:

  • Sesame Seeds
  • Chopped Chives

Instructions

  • Leaving your salmon on the skin, slice across to make “cubes” without cutting through the skin. Next, add it to a flat bottomed food safe plate.
  • In a separate bowl, mix together your brown sugar and kosher salt. Add a thin layer of that mixture to the bottom of a food safe dish, large enough for the salmon to lay flat on top of it.
  • Place the salmon in the dish, skin side down, on top of the salt/sugar layer.
  • Now, cover the salmon in the remaining brown sugar/kosher salt mixture.
  • Next, drizzle honey on top of the sugar/salt coated salmon.
  • Place the salmon into the fridge. Let cure for at least 8 hours but ideally 12-24 hours.
    Optional: Flip the salmon every 4 hours so that it gets evenly cured.
  • When the curing is done, pull the salmon out and gently wash with cold water to release any excess cure.
  • Place the salmon on a baking sheet skin side down, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
  • Preheat your smoke for 185F-200F. Add some wood chips or wood chunks for added smoke flavor.
  • Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Then place the salmon into the smoker and cook for about 3-4 hours until they have become browned and caramelized all over. Make sure to keep the temperature within 185-200F as the white protein inside the salmon will leak out if hotter.
  • About 1 hour before the salmon is done, mix together the honey bbq glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
  • As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!

Notes

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

Nutrition

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

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]]> https://overthefirecooking.com/smoked-candied-salmon/feed/ 0 Smoked Candied Salmon_Cover Image Single Bite of Candied Salmon FYR TIKI Salt and Brown Sugar Cure Salmon Covered and Cured Smoking and Basting Salmon Final Shot of Candied Salmon The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. Here's a close up of the rib covered in lip-smacking Cowboy Candy. Spicy Maple Bourbon Candied Bacon The burger is built and ready for the first bite. A total flavor bomb for your taste buds awaits. Cowboy Stuffed Onion rings piled on a serving plate. Cowboy candy on a burger with a side of Bush's Original Baked Beans. FYR GRILL Candied Smoked Salmon is a great snack for adults that hits the spot anytime of day. Jalapeño Popper Pigs in a Blanket https://overthefirecooking.com/jalapeno-popper-pigs-in-a-blanket/ https://overthefirecooking.com/jalapeno-popper-pigs-in-a-blanket/#respond Mon, 18 Aug 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37525 A hand holding one of the jalapeño popper pigs in a blanket, with a plate of the other pigs in the background and the grill fire

Ready to be the boss of your next tailgate? Behold: jalapeño popper pigs in a blanket. With this recipe, you’ll…

The post Jalapeño Popper Pigs in a Blanket appeared first on Over The Fire Cooking.

]]> A hand holding one of the jalapeño popper pigs in a blanket, with a plate of the other pigs in the background and the grill fire

Ready to be the boss of your next tailgate? Behold: jalapeño popper pigs in a blanket. With this recipe, you’ll never have to make that impossible choice between two of the world’s most adored appetizers. Should I pick jalapeno poppers for game day? Should I have pigs in a blanket? Here’s the correct answer: You’re having BOTH. It’s the ultimate party appetizer. I’ve had some good ideas in my day, and this one for delicious finger food is definitely up there.

A hand holding one of the jalapeño popper pigs in a blanket, with a plate of the other pigs in the background and the grill fire

Table of Contents

Why You’ll Love Jalapeño Popper Pigs in a Blanket

All joking aside, this easy pigs in a blanket recipe is just straight up fun finger food. I’ve built a solid roster of jalapeño popper recipes, and this twist is a great addition. We bring in all the flavors of a classic appetizer (or two, actually) with jalapeños, cocktail wieners, cream cheese and cheddar cheese for the perfect size bite. Also, my Cowboy Candy Seasoning is made for this type of recipe. I mean, cowboy candy is candied jalapeños, so it’s right at home for jalapeño poppers. 

A plate of jalapeño popper pigs in a blanket, golden brown and crispy

Plus, the pigs in a blanket piece is a lot simpler than it looks! The crescent rolls make everything straightforward for an overall easy recipe. Add in honey butter for serving at the end and everyone will be putting these bad boys on their plate. If you want something different than honey butter, these are great with Ranch dressing, barbecue sauce or one of your favorite dipping sauces.

Looking for more recipes with hot dogs? Check out Hot Dog Bites, Smoked Hot Dog Burnt Ends and Bacon Wrapped Chorizo Dogs!

Jalapeño Popper Pigs in a Blanket Ingredients

For how freakin’ delicious these pigs in a blanket are, it’s a minimal ingredient recipe! Our main ingredients for this great appetizer are fresh jalapeño peppers, cocktail wieners, cream cheese, shredded cheddar cheese, my Cowboy Candy Seasoning, buttery crescent roll dough and honey butter for serving. 

A hand holding a wrapped but uncooked jalapeño popper pig in a blanket

Make Your Own Honey Butter

If you’ve got extra time, you’ll definitely want to make my recipe for hot honey butter. It’s super simple: whisk together 1.5 cups clarified butter, 2.5 tablespoons local honey and a mix of your favorite herbs and spices in a mason jar. Serve with steaks, burgers, seafood or whatever else you can dream up. You can store in the fridge for up to two weeks or freeze in cubes for up to six months.

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How to Make Jalapeño Popper Pigs in a Blanket

Let’s start by mixing together 1 block of cream cheese and 1 cup shredded cheddar cheese in a bowl. Then, use a sharp knife to slice one of your 6-8 jalapeños in half lengthwise. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the hot pepper.

Once you’ve cleaned it, stuff the jalapeño full of the cream cheese mixture, then top it with cocktail wieners. You’ll need 6-8 of these little sausages for our recipe. 

Mixing together cream cheese and cheddar cheese filling and seasoning with Cowboy Candy Seasoning, then stuffing fresh jalapeño peppers with the cheese mixture

Next, take 1 slice of crescent roll dough and, starting at the wide end, carefully wrap it around the whole jalapeño, making sure to fully encase it. Season the outside with your favorite BBQ seasoning and set to the side, seam side down, on a baking sheet. Repeat this for all the other jalapeños. 

Adding the cream cheese and cheddar cheese mixture to a sliced jalapeño half, then rolling the crescent roll dough around the stuffed jalapeño and cocktail wiener

Now, it’s time to cook these tasty treats! Preheat your smoker/grill to indirect heat at 375 degrees Fahrenheit. Add some wood chips or wood chunks to the smoker for an extra boost of flavor. Add your jalapeño poppers to the smoker and let them cook for about 20-25 minutes until golden brown and crispy. 

A hand holding a grill brush and brushing honey butter on jalapeño popper pigs in a blanket while they're smoking on the grill, then showing them in progress with golden brown crescent roll dough

Once those little smokies are golden brown, serve with honey butter, BBQ sauce or Ranch (or another of your favorite dip options).

Enjoy!

Drizzling honey butter out of a squeeze bottle on a plate of finished jalapeño popper pigs in a blanket, then showing the finished platter

What to Serve with Jalapeño Popper Pigs in a Blanket

These little guys are a perfect snack for any sporting event, game nights, or just a fun backyard party. So, they’d be great as an easy appetizer with your favorite recipes for tailgates, like regular hot dogs, burgers, chicken wings, tacos, quesadillas or sliders. You could even do a jalapeño popper sampler! Now that would be wild. And spicy. And so freakin’ delicious.

A hand holding a sliced open jalapeño popper pig in a blanket, showing the cocktail wiener, jalapeños and cheese spread

​Leftovers and Reheating

If you’ve got leftover pigs in a blanket, let them come to room temperature before you stash them in the fridge in foil or an airtight container. Storing them while they’re still warm will trap some of the steam in the foil or container, making them soggy when you want to eat them again.

You can reheat in your oven or air fryer at 350 degrees F for a bake time of about 10-15 minutes. Using these methods instead of microwaving will keep that biscuit dough nice and crispy.

For More Jalapeño Poppers

FAQs

Can I make these pigs in a blanket ahead of time? 

Definitely! You can assemble them the day before and store in the fridge. Then, when you smoke them day of, you’ll be the hero of all party appetizers.

How do I adjust the spice level of the jalapeños? 

Scraping out seeds and ribs: less spicy. Leaving them in: more spicy. Select your player for a spicy snack (or not spicy snack) and enjoy!

What do you think about adding crispy bacon? 

I think I love that idea. To pull this off, wrap thin strips of bacon around the cocktail frank before putting it on top of the stuffed jalapeño. Please report back on how it works!

I’ve also seen people add poppy seeds, sesame seeds or everything bagel seasoning on top of the crescent roll dough. We’ve got plenty of flavor from the Cowboy Candy Seasoning, so you might not need it here, but feel free to riff if you want. 

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
A hand holding one of the jalapeño popper pigs in a blanket, with a plate of the other pigs in the background and the grill fire
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Jalapeño Popper Pigs in a Blanket

Should I pick jalapeño poppers for game day? Should I have pigs in a blanket? Here's the correct answer: You're having BOTH.
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 350kcal
Author Derek Wolf

Ingredients

  • 6-8 Jalapeños
  • 6-8 Cocktail Wieners
  • 1 block Cream Cheese
  • 1 cup Cheddar Cheese shredded
  • ¼ cup Cowboy Candy Rub
  • 2 Packages of Crescent Rolls
  • Honey Butter for serving

Instructions

  • Begin by mixing together the cream cheese and cheddar cheese in one bowl.
  • Slice the jalapeno in half lengthwise. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno.
  • Once cleaned, stuff the pepper full of the cream cheese mixture topping with a cocktail weiner.
  • Next, take 1 slice of crescent roll dough and carefully wrap it around the whole jalapeno making sure to fully encase it.
  • Season the outside with your favorite BBQ seasoning and set to the side. Repeat this for all the other jalapenos until completed.
  • Preheat your smoker/grill to indirect heat at 375F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add your jalapeno poppers to the smoker and let cook for about 20-25 minutes until golden crispy brown.
  • Pull off and serve with honey butter for dipping and enjoy!

Nutrition

Calories: 350kcal | Carbohydrates: 23g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 972mg | Potassium: 464mg | Fiber: 7g | Sugar: 6g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium: 640mg | Iron: 6mg

The post Jalapeño Popper Pigs in a Blanket appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/jalapeno-popper-pigs-in-a-blanket/feed/ 0 Jalapeno Popper Pigs in a Blanket_Cover Image Plate full of Popper Piggies Assembly of Popper Piggie Cowboy Candy Banner (1) Mixing Filling and Hollowing Jalapenos Adding Cheese Mixture and Wrapping Brushing Honey on the Pigs Plateful of Popper Piggies Sliced Popper Piggie jalapeno poppers on the grill Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served A Jalapeño Popper Smash Burger being held by the fire. The bacon jalapeño popper stuffed burger sliced so you can see the popper filling inside. BBQ Jalapeño Poppers cooked, glazed and served! Jalapeño popper dip HNY FYR A hand holding one of the jalapeño popper pigs in a blanket, with a plate of the other pigs in the background and the grill fire Chicken Bacon Ranch Hot Pocket https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/ https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/#respond Fri, 15 Aug 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37682 A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

Hot pockets are an absolute nostalgia play. But, now that I’m not a kid microwaving them as a lunch snack…

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]]> A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

Hot pockets are an absolute nostalgia play. But, now that I’m not a kid microwaving them as a lunch snack or after school anymore, I decided to go BIG with this chicken bacon ranch hot pocket. And not just big. Absolutely massive. Like can’t-fit-into-the-microwave huge. Perfect for healthy adult appetites (or a crowd of kids at dinner) that love chicken bacon ranch like nobody’s business. 

A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background

The only fuel that I know can handle this kind of ambition is Cowboy Charcoal. The company is my go-to for charcoal, since it makes a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Because it’s made without chemicals or additives, it burns clean and hot and is perfect for adding smoky flavor.

Post sponsored by Cowboy Charcoal 

Table of Contents

Why You’ll Love the Chicken Bacon Ranch Hot Pocket

Hot pockets are beloved by picky eaters, college students, and us grownups who are looking for a little childhood comfort food (pizza rolls, anyone?). Hot pockets are one of the best ways to get a hit of good memories with your dinner. By combining those with smoky flavors from the grill and a classic tender chicken, crispy bacon and ranch combo, we get one of those quick meals that just make everyone happy. 

A close up shot of a massive chicken bacon ranch hot pocket drizzled with ranch dressing and covered with everything bagel seasoning

Also, let’s not forget that this isn’t the hot pocket you would fit on a microwave-safe plate. It’s massive, which (in my opinion) makes it all the more fun. For the filling, you can use homemade ranch dressing or your favorite bottle from the grocery store.

If you make your own, I’ve got a quick recipe in the next section! And, if you’re looking to save even more time, you can use rotisserie chicken from the store rather than the grilled chicken thighs. Finally, the Buffalo sauce isn’t necessary, but I like it for the extra heat.

​Want more chicken bacon ranch? Check out my recipes for Chicken Bacon Ranch Taquitos, Chicken Bacon Ranch Quesadilla, Chicken Bacon Ranch Patty Melt and Chicken Bacon Ranch Sausage Skewers.

Chicken Bacon Ranch Hot Pocket Ingredients

  • Chicken: We’ll season boneless, skinless chicken thighs with my Cowboy Butter Seasoning and canola oil as needed. 
  • Filling: ​To make the hot pocket filling, we’ll combine our chicken with bacon bits, shredded mozzarella cheese, shredded cheddar cheese, cream cheese, ranch dressing and Buffalo sauce. 
  • Hot Pocket: ​Now, for the crispy, flaky, delicious exterior! We’ll use puff pastry dough, egg yolks and everything bagel seasoning to finish off our hot pocket.
Hands holding a sliced open chicken bacon ranch hot pocket to show the filling

Homemade Ranch Dressing

​Here’s my easy, quick recipe for ranch dressing. In a small bowl, mix together 2.5 tablespoons sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons chopped parsley, 1 tablespoon chopped dill weed, 1.5 teaspoons garlic powder, 1 teaspoon black pepper, kosher salt to taste and buttermilk to your desired consistency.

Less buttermilk if you want it on the thicker side for a perfect dip; more buttermilk if you want it thinner as a homemade salad dressing. Pour into a mason jar and let it set in the fridge for 30 minutes so the flavors meld. Serve with everything from this hot pocket to steak, quesadillas, shrimp and even more chicken.

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How to Make a Chicken Bacon Ranch Hot Pocket

Ready to make this monster hot pocket? Let’s go!

First, slather 6-8 boneless, skinless chicken thighs in canola oil and season generously with 2.5 tablespoons of my Cowboy Butter Seasoning., Next, use Cowboy Charcoal to preheat your smoker/grill for indirect heat at 400 degrees Fahrenheit. Add some wood chips or wood chunks to the smoker for more smoke flavor.

Seasoning boneless, skinless chicken thighs with Cowboy Butter Seasoning and smoking on a grill

To cook the chicken, add the thighs to the smoker to cook for 20-25 minutes until the internal temperature reaches 165 degrees F internal. When they’ve hit temp, pull the chicken off and chop up into bite-sized small cubes. 

Smoking the boneless skinless chicken thighs on the grill and a hand holding a sharp knife to chop the chicken on an Over the Fire Cooking cutting board

To make the filling, combine the chopped chicken, 1 cup bacon bits, 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 1 block cream cheese, 1/2 cup ranch dressing and 1/4 cup Buffalo sauce in a large bowl. Mix together thoroughly.

Mixing together chopped chicken, cheddar cheese, mozzarella cheese, cream cheese, bacon bits, ranch dressing and Buffalo sauce with a spatula in a large bowl

Now, it’s time to assemble the hot pocket. Lay out a base of puff pastry sheets, top with 1-2 scoops of the filling and cover with another sheet of puff pastry. Seal the sides and square them off. Brush 3-4 egg yolks over the top and season with everything bagel rub. 

Adding chicken bacon ranch filling to puff pastry dough, then sealing the filling in with another sheet of dough to make the hot pocket

To cook the hot pocket, heat your smoker/grill to indirect heat at 400 degrees F. Once again, add some wood chips or wood chunks to the smoker for more smoke flavor. Place your hot pockets on the smoker and let them cook for about 25-30 minutes until golden crispy brown. No deep frying required! 

Progress photos of the chicken bacon ranch hot pocket on the smoker, one where the puff pastry is unbaked and the other where the puff pastry is golden crispy brown

Pull your hot pocket off the grill, serve with ranch for dipping and enjoy!

What to Serve with the Chicken Bacon Ranch Hot Pocket

Since you’ve got a jam-packed hot pocket with this recipe, go easy, fresh and crunchy with the sides. A simple green salad, cucumber salad or slaw would be perfect, or even just some pickles!

A hand holding up a finished hot pocket and a photo of chicken bacon ranch hot pockets drizzled with ranch dressing

Leftovers and Reheating

If you’ve got leftovers of this chicken bacon ranch hot pocket, wrap it in aluminum foil and stash it in the fridge for up to 3 days.

To reheat this giant hot pocket, oven is your best bet. Heat your oven to 325 degrees F, then put the chicken bacon ranch hot pocket on a baking sheet lined with parchment paper or aluminum foil (in case any filling leaks out). Then, cook for 15-20 minutes depending on thickness. Also, wait a few minutes before biting in! Something that hasn’t changed since childhood is that the filling can be as hot as lava right out of the oven. 

More Ranch!

FAQs

How do I make sure the hot pocket stays sealed? 

The egg wash will help a lot with keeping this hot pocket together. For extra insurance, you could also use a fork to crimp the edges after you seal the sides. Just make sure not to overstuff the hot pocket, since too much filling will cause it to open up, leak or burst. 

Can I make this hot pocket ahead of time? 

If you want to get a jump on your meal prep, you can definitely make the filling for the hot pocket ahead of time. The cooked chicken, cheese and sauce mixture will stay good in the fridge for up to 3 days. Then, you can assemble and cook the hot pocket day-of for maximum golden crispiness. 

Where can I find 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. 

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

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A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background
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Chicken Bacon Ranch Hot Pocket

Hot pockets are absolute nostalgia. But now that I'm not microwaving them after school, I went BIG with this chicken bacon ranch hot pocket.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 2164kcal
Author Derek Wolf

Ingredients

Chicken:

Filling:

  • Chopped Cooked Chicken
  • 1 cup Bacon Bits
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Shredded Cheddar Cheese
  • 1 Block Cream Cheese
  • ½ cup Ranch Dressing
  • ¼ cup Buffalo Sauce

Hot Pockets:

  • 4 Puff Pastry Dough Sheets
  • 3-4 Egg Yolks
  • Everything Bagel Seasoning

Instructions

  • Slather the chicken in oil and season generously with my Cowboy Butter Rub.
  • Preheat your smoker/grill to indirect heat at 400F using Cowboy Charcoal. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add the chicken to the smoker to cook for 20-25 minutes until 165F internal. Once done, pull off and chop up into bite small cubes
  • In a bowl, add chicken and all the ingredients for the filling. Mix together thoroughly.
  • Lay out a base of puff pastry, top with 1-2 scoops of the filling and cover with another sheet of pastry. Seal the sides and square them off. Brush an egg yolk over the top and season with everything bagel rub.
  • Heat your smoker/grill to indirect heat at 400F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
  • Add your hot pockets to the smoker and let cook for about 25-30 minutes until golden crispy brown.
  • Pull off and serve with ranch for dipping and enjoy!

Nutrition

Calories: 2164kcal | Carbohydrates: 125g | Protein: 71g | Fat: 153g | Saturated Fat: 43g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 73g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 2236mg | Potassium: 850mg | Fiber: 8g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 0.2mg | Calcium: 830mg | Iron: 11mg

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]]> https://overthefirecooking.com/chicken-bacon-ranch-hot-pocket/feed/ 0 CBR Hot Pocket_Cover Image Close up of Chicken Bacon Ranch Hot Pocket Hot Pocket Filling Cowboy Butter Banner Seasoning and Smoking Chicken Chopping the Smoked Chicken Mixing the Filling Assembling the Hot Pocket Hot Pocket on the Smoker Drizzling Ranch on Hot Pocket bbq ranch chicken on the grill BBQ Chicken Bacon Ranch Skewers A mason jar filled with homemade ranch dressing and a spoon covered in dressing Hot Honey Ranch Sliders are laid out on the table, ready to enjoy! Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals. The taquitos sitting on the serving plate. cookbooks A stack of four chicken bacon ranch hot pockets coated with everything bagel seasoning with a grill fire in the background Honey Cured Steak https://overthefirecooking.com/honey-cured-steak/ https://overthefirecooking.com/honey-cured-steak/#respond Mon, 11 Aug 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37572 Close up of steak being pulled out of the honey and jalapeno cure.

If you’ve ever wanted to make a juicy Honey Cured Steak in your own home that tastes like premium restaurant…

The post Honey Cured Steak appeared first on Over The Fire Cooking.

]]> Close up of steak being pulled out of the honey and jalapeno cure.

If you’ve ever wanted to make a juicy Honey Cured Steak in your own home that tastes like premium restaurant steak, this recipe is it. The honey-based aging method gives your juicy, tender steak more concentrated flavor and a caramelized sear that rivals any restaurant cut of meat.

Close up of steak being pulled out of the honey and jalapeno cure.

Inspired by my buddy Max the Meat Guy, this technique cures the steak in pure honey for a week, locking in the beef flavor and creating that aged steak vibe without the cost of traditional dry-aging techniques. 

Table of Contents

Why You’ll Love Honey Cured Steak

If you love Chinese spare ribs or Korean short ribs, it’s probably because of the lip-smacking sweetness from the honey. That’s the same vibe we’re after in this recipe. The honey also draws out some of the meat’s moisture content, so a portion of the outer layer tightens up. That leaves you with more concentrated flavor and a deeper, beefier bite. It leans toward that dry-aged profile without becoming sweet. More steakhouse than dessert.

Another reason you’ll love this steak is that the texture stays on point. The honey gives natural enzymes time to do their work over seven days. The outer layer of meat breaks down just enough for tenderness, while the inside keeps its structure for that satisfying chew.

A super closeup of the medium rare steak after being cut with a sharp knife. View of the marbling and juices.

The next reason you’ll love this juicy steak recipe? It’s perfect for home chefs. No special tools, no climate-controlled rooms, no vacuum-sealed bags required. This is closer to classic forms of wet-aging, but far more straightforward.

Finally, it’s way more affordable to make at home than to head on over to Peter Luger’s Steakhouse with your crew. Do a quick cost comparison and you’ll see why the math makes sense. You can choose the price of the cut of beef that fits your budget, and still get a steak that rivals anything you’d get dining out, at a much more reasonable price.

If you’re into large cuts of meat, you’re going to love these other ribeye recipes too: Bourbon Marinated Ribeyes, Outback Ribeye, Reverse Seared Ribeye, and Perfect Ribeye Steak.

Ingredients Needed for Honey-Cured Steak

Close up of Derek Wolf seasoning the cured beef with his signature Cowboy Candy Seasoning mix.
  • Beef — For the juicy steak, you’ll need more than the average piece of meat. Go for your favorite premium steak, kosher salt, and your favorite steak rub.
  • Cure — For the cure, you’ll need a lot of honey (raw honey) and sliced jalapeños for heat (optional).

Now that we know the simple ingredients needed for this freakin’ delicious steak recipe, let’s get to the specific instructions on how to make it happen. We’ll be using the smoker and the direct fire from the grill. 

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How to Make Honey-Cured Steak

First up, season the steak generously with kosher salt. Set it aside. Next, warm the pure honey until very fluid—don’t boil. Add the steak to a food-safe container and cover with honey. If it’s not fully submerged, flip every two days.

On the left is the ribeye steak before getting covered in the honey jalapeno cure, shown on the right.

Next, cover completely with honey (add more if needed) and cure in the fridge for 7 days. Because honey concentrates flavor, this seven-day honey cure is the perfect way to mimic aging.

The flavorful honey jalapeno cure inside a Dutch oven with the ribeye steak submerged.

After curing, pull the steak and wipe off excess honey. Then hit it with your favorite steak rub (like Cowboy Candy, just sayin’!).

Preheat your smoker to 250F for indirect cooking. Add the steak and cook about 30 minutes, or until ~120F internal (or your preferred safe temperature). Rest for 10 minutes.

This two-photo views shows the steak at the smoking stage of the process.

Meanwhile, build a 400F direct fire on your outdoor grill. Sear 1 minute per side for that caramelized sear. Because the surface has sugar, watch it closely for scorching.

Once it’s at the perfect temperature, remove from the heat. Before slicing, serving, and having the best steak of your life, let rest for at least 10 minutes. Cheers to another great recipe made over the fire!

Close-up of beef steak being seared over high heat with defined grill marks and bubbling juices.

Note: Reverse sear matters here. With honey on the outside, gentle heat first and a quick finish, it helps smaller cuts of meat, larger cuts of meat, and even leaner cuts stay dialed in.

Pro-Tip for Tougher Cuts

For tougher tissue or leaner cuts of meat, finish with a thin slice of compound butter as you plate. The butterfat melts into the crust, rounds out the bite, and delivers the restaurant-level flavor you were dreaming about.

What to Serve with Honey-Cured Steak

When it comes to what to serve with this phenomenal steak, I like to keep it bold yet simple. Charred broccolini, crispy potatoes, or grilled mushrooms are some of my personal faves. To make the whole thing as memorable as possible, add a fresh salad and crusty bread so the steak stays the main event.

Honey cured steak on a hot grill grate with flames and smoke rising in the background.

Leftover & Reheating Instructions

Hopefully, you’ll be lucky enough to have some leftovers. Store wrapped slices in an airtight container for up to 3 days.

When it’s time for round two, you can make some killer sandwiches on some crusty French bread with some arugula and a drizzle of your favorite spicy mayo. Or, simply reheat the aged meat gently in a medium-low in a skillet with butter, or a 250F oven until warmed through. Avoid microwaving; it’ll kill the flavor of your steak. A quick sear in cast iron will refresh the crust without overcooking the middle.

More with Honey

Honey Cured STeak FAQs

Can I use smaller cuts of meat or pre-portioned steaks?

Yes. Go 4–5 days on the cure for smaller cuts or pre-portioned steaks. Larger cuts of meat can take the full 7 days.

Is honey curing the same as traditional dry-aging techniques?

No. Dry-aging needs airflow and a low-humidity environment. This is closer to wet-aging, but with honey-based aging that boosts beef flavor without special equipment.

Will the recipe still work without jalapeños?

Heck yeah. If you want to skip the jalapenos and go for a pure honey flavor, I’m here for it.

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Close up of steak being pulled out of the honey and jalapeno cure.
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Honey Cured Steak

Inspired by Max the Meat Guy, you'll love the Honey Cured Steak method that gives dry-aged flavor without the equipment. Jalapeños add a spicy kick, and a reverse sear ensures a perfect crust.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cure 7 days
Total Time 7 days 1 hour 15 minutes
Servings 2 people
Calories 6028kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 Favorite Steak
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Cowboy Candy Or your favorite steak rub

Cure:

  • 1 Gallon Honey enough to cover steak
  • Optional Sliced Jalapenos, for kick

Instructions

Cure:

  • Season your steak generously with kosher salt.
  • Gently heat up your honey until very viscous. Add your steak to a food safe container. Cover in the honey (add more if needed to submerge fully), cover the container, and place in the fridge for 7 days to cure.
  • If the honey does not cover the steak completely, flip the steak every 2 days.

Steak:

  • Pull the steak out and wipe off any excess honey.
  • Generously season with your favorite steak rub. Set to the side.
  • Preheat your smoker to 250F for indirect cooking.
  • Add your steak to cook for about 30 minutes until 120F internal. Pull off once done to rest for 10 minutes.
  • Heat up a high heat fire (around 400F) and place the steak over the fire for 1 minute per side to get a good crust.
  • Pull off, slice and serve!

Notes

Pro-Tip for Honey-Cured Steak
For tougher tissue or leaner cuts of meat, finish with a thin slice of compound butter as you plate. The butterfat melts into the crust, rounds out the bite, and delivers the restaurant-level flavor you were dreaming about.

Nutrition

Calories: 6028kcal | Carbohydrates: 1570g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 7115mg | Potassium: 1475mg | Fiber: 10g | Sugar: 1555g | Vitamin A: 268IU | Vitamin C: 10mg | Calcium: 362mg | Iron: 15mg

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]]> https://overthefirecooking.com/honey-cured-steak/feed/ 0 Honey Cured Steak_Cover Image Slicing Honey Cured Steak Seasoning Steak Cowboy Candy Banner (1) Starting the Curing Process Steak Before and After Curing Smoking Cured Steak Reverse Searing Steak Close Up on Slice of Steak A close up of a hand holding a hot honey steak slider dipped in hot honey honey sriracha pork chops fried adobo honey fish Bourbon Mushroom Steak Tips Marinated Steak with Thai Chili Sauce overhead of a platter filled with honey chili oil chicken wings next to a fire cookbooks Close up of steak being pulled out of the honey and jalapeno cure. Hot Dog Bites https://overthefirecooking.com/hot-dog-bites/ https://overthefirecooking.com/hot-dog-bites/#respond Fri, 01 Aug 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37443 A skillet full of rattlesnake hot dog bites

If you’re looking for a spicy, smoky, and bite-sized twist on the classic backyard frank, these Rattlesnake Hot Dog Bites…

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]]> A skillet full of rattlesnake hot dog bites

If you’re looking for a spicy, smoky, and bite-sized twist on the classic backyard frank, these Rattlesnake Hot Dog Bites are about to strike. This fun and fiery take on traditional hot dogs is inspired by @thebkydpalate, bringing together the sweet heat of BBQ sauce, the zing of mustard, and the satisfying crunch of a good crosshatch sear.

A skillet full of rattlesnake hot dog bites

The “rattlesnake” part? That comes from the spiral-sliced hot dogs that crisp up beautifully, so they look like the tail of something you don’t want to step on but definitely want to eat.

These little hot dog bites are the perfect game day appetizer, tailgate snack, or quick crowd-pleaser at your next backyard BBQ. Spicy, smoky, saucy, and easy to eat with a toothpick in one hand and a cold drink in the other so this one’s a no-brainer.

Table of Contents

Why You’ll Love Rattlesnake Hot Dog Bites

First off, who doesn’t love corn dog bites, crescent-wrapped franks, or spiral hams sliced just right? These bite size pieces hit that same nostalgic comfort food note but crank up the flavor dial. Think of them as corn dogs’ rowdy cousin but less fairground, more fire pit.

Inspired by burnt ends and smoky barbecue traditions, these hot dog bites bring in the perfect balance of sweet BBQ sauce, a tangy mustard base, and just enough heat to make you reach for seconds (and probably thirds). The crosshatch slicing technique gives them that awesome rattlesnake-tail look while letting the rub and sauce soak deep into every inch.

A close up shot of the hot dog bites.

Also, if you’re cooking for a crew of older kids or need a great option that’s not fussy but still delivers flavor by the forkful (or toothpickful), these hot dogs will absolutely deliver. Plus, they’re incredibly versatile because make them spicier or sweeter depending on your preference. Want to take it even further? Wrap them in crescent roll dough or nest them inside some puff pastry for extra indulgence.

Rattlesnake Hot Dog Bites Ingredients

The Dogs & Seasoning:

  • Full-sized Hot Dogs – The core of the recipe, spiral-sliced for max flavor and presentation.
  • Yellow Mustard – Works as a binder and brings tangy, punchy flavor.
  • Cowboy Candy Rub – Adds heat, sweetness, and a bold BBQ kick.

The Sauce:

  • Butter – Adds richness and helps bind everything together.
  • Favorite BBQ Sauce – Choose something smoky, sweet, or spicy; it’s really dealer’s choice.
  • Buffalo Sauce – For that wing-night heat and vinegary zip.
Cowboy Candy and FYR GLD sauce on the cutting board.

Optional Add-ons:

  • Serve with toothpicks for easy eating.
  • Add cream cheese, cornbread batter, or even wrap in crescent dough for elevated versions.
  • A drizzle of hot dog sauce or extra brown sugar glaze can level it up for the sweet tooths out there.

How to Make Hot Dog Bites

Smoking Hot Dogs

Scoring the hot dogs and adding FYR GLD sauce as the binder.

Grab your full-size hot dogs and slice them in a crosshatch pattern on the outside. This isn’t just for show because the scoring opens up surface area to soak in all the mustard and rub, giving you bite after bite of bold flavor. Slather each hot dog in yellow mustard, then coat them with your Cowboy Candy Rub until they’re well-seasoned and ready to go.

Seasoning the dogs before smoking.

Place the seasoned hot dogs on a prepared baking sheet or a wire rack. Set your smoker to medium-low heat (250F) and then toss on some wood chips or wood chunks for that deep BBQ flavor. Smoke the dogs for about 1 hour and then you’ll see the color start to darken and the cuts crisp up, creating that signature rattlesnake look.

Want a similar smoky appetizer? Check out these Smoked Pig Shots for another bite-sized BBQ winner.

Slicing the smoked dogs before adding the bbq sauce.

Make the Sauce

While the hot dogs bites are smoking, grab a small pot and melt your butter over medium heat. Add your BBQ sauce and buffalo sauce, stirring until everything is blended and bubbling. This sweet and spicy glaze is what takes these bites from backyard to legendary.

Slice, Sauce, and Finish

Once the hot dogs bites are darkened and smoked through, pull them off and slice them into 1 to 1.5 inch pieces. Toss them into a foil pan and pour your BBQ-buffalo glaze over the top, coating each bite in liquid gold. Throw the pan back on the smoker, uncovered, for another 20–30 minutes so that sauce caramelizes and clings to every edge.

Making the BBQ Sauce for the hot dog bites.

Serve ‘Em Up

Once the bites are glossy and sticky, pull them off the heat and let cool for about 10 minutes. Skewer each piece with a toothpick and then line them up on a platter. They’re ready to go—no forks, no plates, just pure bite-sized BBQ bliss.

Whether you’re throwing a party, tailgating, or just want to crank out something crowd-pleasing with minimal effort, these Rattlesnake Hot Dog Bites are locked, loaded, and ready to impress. They’re sweet, spicy, smoky, and totally snackable. So grab some hot dogs, fire up the smoker, and let the good times bite.

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Want more awesome hot dog recipes? Don’t miss Hot Dog Burnt Ends—another flavorful, fiery favorite that hits the spot every time.

What to Serve with Rattlesnake Hot Dog Bites

These bites are a full-flavored appetizer, but they pair great with creamy mac n cheese, grilled corn, or even some homemade ranch for dipping. Want to keep the handheld theme going? Whip up a tray of Cowboy Butter Sliders or Buffalo Chicken Stuffed Onion Rings. The combo will have your crew grinning between bites.

The smoked dogs on the smoker.

Looking to impress guests at your next game day gathering? Add these bites to a full BBQ board with Beer Brats and Cowboy Candy Stuffed Onion Rings.

Leftovers & Reheating Instructions

If you have any leftover hot dog bites (which honestly, good luck), toss them in an airtight container and store in the fridge for up to 3 days.

To reheat, place them on a baking sheet and warm in the oven at 350F for about 10 minutes, or until heated through. Want to revive that saucy magic? Drizzle on a little extra BBQ sauce before reheating. You can also use an air fryer for a crispier bite—5–7 minutes at 375F should do the trick.

More Bites

Hot Dog Bites FAQs

Can I make these ahead of time?

Yes! You can smoke the hot dogs and make the sauce the day before. When you’re ready to serve, slice, sauce, and finish them on the smoker or in the oven for that final glaze.

Can I make a milder version?

Absolutely. Skip the buffalo sauce and go with a sweeter BBQ blend, you could also even add a dash of brown sugar to the sauce for a caramelized finish. It’s great for older kids or anyone not into spice.

Can I wrap these in crescent dough or puff pastry?

Heck yes. For a corn dog bite vibe, wrap them in crescent roll dough or roll out some puff pastry, then bake at 375F until golden brown. Instant upgrade with that flaky texture.

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HONEY INFUSED. FLAME PERFECTED.

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A skillet full of rattlesnake hot dog bites
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Hot Dog Bites

These Hot Dog Bites are locked, loaded, and ready to impress. They’re sweet, spicy, smoky, and totally snackable. So grab some hot dogs, fire up the smoker, and let the good times bite.
Course Appetizer, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 People
Calories 258kcal
Author Derek Wolf

Ingredients

Hot Dogs:

BBQ Sauce:

  • ½ stick Butter cubed
  • ½ cup HNY FYR or your favorite BBQ sauce
  • ¼ cup Buffalo Sauce

Instructions

  • Start by scoring the outside of your hot dogs in a crosshatch pattern. Slathering your hot dogs with yellow mustard then thoroughly season with my Cowboy Candy Rub. Place your hot dogs on a baking wire rack evenly spaced out and set aside.
  • Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.
  • Add your hot dogs onto the smoker and cook for 1 hour. Then in a pot over medium heat, add everything for you bbq sauce to a boil and then pull off to cool.
  • After the hot dogs are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil. Cover in the bbq sauce and place back on the smoker uncovered to cook for 20-30 minutes.
  • When done, pull out and let cool for 10 minutes. Serve each with a toothpick. Enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 1151mg | Potassium: 300mg | Fiber: 5g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 0.5mg | Calcium: 188mg | Iron: 6mg

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]]> https://overthefirecooking.com/hot-dog-bites/feed/ 0 Rattlesnake Bites_Cover Image Close up of Rattlesnake Bites Ingredients Photo for Hot Dog Bites Scoring Hot Dogs Seasoning the Hot Dogs Slicing Smoked Dogs into Bites Mixing BBQ Sauce FYR GRILL Rattlesnake Bites on the Smoker The smoked hot dog burnt ends ready to be pulled from the smoker. Garlic Teriyaki Steak Bites over a bed of fried rice ready to serve. Maple Bacon Wrapped Salmon Bites Steak Bites with eggs and crispy potatoes. Hot honey salmon bits plated and ready to devour. Close up of the salmon bites HNY FYR A skillet full of rattlesnake hot dog bites