Appetizer Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/course/appetizer/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:51:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Appetizer Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/course/appetizer/ 32 32 FYR Grill Recipes https://overthefirecooking.com/fyr-grill-recipes/ https://overthefirecooking.com/fyr-grill-recipes/#respond Wed, 12 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38859 Derek Wolf hanging a tomahawk steak for cooking

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

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

]]> Derek Wolf hanging a tomahawk steak for cooking

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

Derek Wolf hanging a tomahawk steak for cooking

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

Table of Contents

What Makes the FYR Grill Different

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

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

Derek Wolf basting meat skewers over the FYR Grill

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

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

How to Use the FYR Grill

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

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

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​Best Recipes for the FYR Grill

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

Beef, Lamb and Pork

The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

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

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

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

Hanging Tomahawk Steaks

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

Grilled Raclette

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

Revolver Prime Rib

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

Grilled Vacio

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

Pizza Sausage Skewers

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

Grilled Lamb Chops

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

Meat Skewers Recipe

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

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

Grilled Butterflied Chicken Drumsticks with Queso

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

Grilled Chicken Fajita Quesadilla

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

Rotisserie Chicken

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

Chicken Bacon Ranch Tacos

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

Honey Korean Gochujang Wings

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

Honey Bacon BBQ Chicken Lollipops

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

Seafood

The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

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

Grilled Lobster Tails with Honey Cajun Butter

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

Grilled Lobster Tails with Beer Butter

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

Texas Fajitas

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

Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.
View Recipe
A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill

Grilled Salmon Fillets with Cowboy Butter

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

​

FAQs

What fuel should I use with the FYR Grill? 

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

Can you use the FYR Grill as a smoker? 

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

Where can I get a FYR Grill for my recipes? 

Right here!

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

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

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

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

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

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

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

Table of Contents

Why You’ll Love Steak with Jalapeño Popper Croquettes

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

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

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

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

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

​Steak with Jalapeño Popper Croquettes Ingredients

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

Why Use Golden Potatoes? 

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

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How to Make Steak with Jalapeño Popper Croquettes

Grilling the Steak

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

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

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

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

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

Making the Jalapeño Popper Croquettes

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

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

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

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

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

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

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

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

Making the Avocado Ranch and Serving

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

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

What to Serve with Steak with Jalapeño Popper Croquettes

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

For More Jalapeños

Leftovers and Reheating

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

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

FAQs

​How can I adjust the spice level? 

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

What are some other cheeses I could use? 

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

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

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

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW
A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them
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Steak with Jalapeño Popper Croquettes

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

Ingredients

Steak:

Croquettes:

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

Avocado Ranch:

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

Instructions

Croquettes:

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

Steak & Ranch:

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

Notes

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

Nutrition

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

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]]> https://overthefirecooking.com/jalapeno-popper-croquettes/feed/ 0 Steak and Jalapeno Popper Croquettes_Cover Image A Bite of Steak and Croquettes Cowboy Butter Banner Seasoning Steak and Peeling Potatoes Massing Potatoes and Adding Croquette Ingredients Forming Croquette Balls Dredging Croquettes Frying Croquettes jalapeno poppers on the grill Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served a plate filled with jalapeño chicken drumstick poppers with ranch next to a fire A Jalapeño Popper Smash Burger being held by the fire. BBQ Jalapeño Poppers cooked, glazed and served! Smoked fried jalapeño poppers, ready to dip in dressing. FYR GRILL A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them 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 Quesadilla https://overthefirecooking.com/venison-quesadilla/ https://overthefirecooking.com/venison-quesadilla/#respond Mon, 20 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38233 A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

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

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

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

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

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

Table of Contents

Why You’ll Love This Venison Quesadilla

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

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

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

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

Loaded Venison Quesadilla Ingredients

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

What Makes Venison Healthier? 

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

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

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HONEY INFUSED. FLAME PERFECTED.

NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS.

  • HONEY SWEETENED
  • CAYENNE KICK
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How to Make Loaded Venison Quesadillas 

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

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

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

Cooking and seasoning ground venison with a mix of taco spices

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

Browned ground venison in a cast iron skillet with taco seasoning

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

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

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

What to Serve with the Loaded Venison Quesadilla

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

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

Leftovers and Reheating

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

For More Quesadillas

FAQs

​Can I use a different type of cheese?

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

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

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

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

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

Ingredients

Venison:

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

Taco Seasoning:

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

Quesadilla:

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

Chipotle Lime Crema:

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

Instructions

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

Notes

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

Nutrition

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

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

]]> https://overthefirecooking.com/venison-quesadilla/feed/ 0 Loaded Venison Quesadilla_Cover Image Dipped Quesadilla HNY FYR Sauce and Ground Venison Cooking and Seasoning Venison Ground Venison Assembling Quesadilla Close up of Quesadillas Cheesy Steak Quesadilla Loaded Pull Pork Tacos Cheesesteak Quesadilla ready to be eaten! Chicken Bacon Ranch Quesadilla plated and ready to devour. Dipped quesadillas in the ranch. I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce. cookbooks A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background 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. 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…

The post Fried Potato Skins appeared first on Over The Fire Cooking.

]]> 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. 

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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.

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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
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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’…

The post Smoked Candied Salmon appeared first on Over The Fire Cooking.

]]> 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. Beer Cheese Dip with Sausage https://overthefirecooking.com/beer-cheese-dip/ https://overthefirecooking.com/beer-cheese-dip/#respond Fri, 26 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37890 Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing…

The post Beer Cheese Dip with Sausage appeared first on Over The Fire Cooking.

]]> Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing hits harder than a skillet of bubbling Beer Cheese Dip with some crumbled sausage. This one’s made with Sam Adams Octoberfest, a seasonal brew that brings those rich fall vibes straight into the melty cheese.

Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
Post sponsored by Sam Adams Octoberfest

According to Samuel Adams, “This hearty and smooth Märzen is a pröst to fall. Its deep amber color, mild pleasant sweetness, and light hop character is a hearty (but not heavy).” In other words, it brings in that fall-inspired maltiness that pairs perfectly with melted cheese and spicy sausage. It’s like the ultimate pub-style beer cheese dip, only cooked over fire and loaded with smoky flavor.

Sam Adams Octoberfest being poured into a glass, ready to enjoy with the Sausage Beer Cheese Dip.

Table of Contents

Why You’ll Love Sausage Beer Cheese Dip

The thing your taste buds realize after your first dip is that beer and cheese just freakin’ belong together. With a mix of sharp cheddar cheese, cream cheese, and whole milk, it’s creamy, savory, and all the things you dream about when it comes to cheesy dips.

A close up image of the beer dip showing the gooey cheese, sausage, and green onions.

Another thing you’ll love is the addition of spicy sausage. It’s a classic add that just makes sense. The Dijon mustard brings the right amount of tang, the Worcestershire sauce brings depth, and the cayenne pepper kicks in some heat. And then the Sam Adams Octoberfest? That’s the kicker. It gives the dip that malty, slightly sweet beer flavor that balances the richness of the cheese.

If you’re scrolling for more dip ideas, check out Best Dip Recipes. Easy Buffalo Chicken Dip with Stuffed Crust is definitely one of my all-time faves.

Ingredients for the Best Beer Dip

When you’re ready to make the best beer dip ever, here are the simple ingredients you’ll need to pull it all together. From prep to finish, this recipe should take you about two hours.

  • The Creamy Beer Dip — Spicy Italian sausage, a block of sharp cheddar, cream cheese, milk, and Sam Adams Octoberfest.
  • The Seasonings — Dijon mustard, Worcestershire sauce, garlic powder, cayenne, and a pinch of kosher salt.
  • Garnish — Green onions or parsley.

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How to Make Easy Beer Cheese Dip

Brown the sausage

Start by getting your grill nice and hot, about 350F for medium-high heat. Set a big cast-iron skillet right on the grates and let it warm up for a couple minutes. Then add in the sausage and let it sizzle away until it’s browned and cooked through to 165F. Don’t even think about draining that fat, because it’s liquid gold that’s going to flavor the rest of this dip.

The spicy Italian sausage is browned in the cast iron skillet. Shows before and after.

Make the roux

Next, sprinkle in some flour along with garlic powder and cayenne. Stir it around until everything comes together into a thick paste. This little step is what turns the skillet into a sauce-making machine. It’s the base that will hold all that cheese together later.

The sauce

Now comes the fun part, actually making the beer cheese sauce. Slowly pour in the Sam Adams Octoberfest, just a little at a time, whisking as you go. The beer bubbles, the paste loosens, and suddenly you’ve got this malty, rich base that smells insane. That Octoberfest is what sets this apart. It’s where the signature beer flavor really kicks in.

Derek builds the thick dip with some flour in the cast iron skillet. He layers in sharp cheddar cheese, which pairs beautifully with the Samuel Adam beer.

Once the beer’s worked in, stir in the Dijon mustard, Worcestershire, and whole milk. Keep whisking until it’s smooth and creamy.

Time to bring in the cheese. Toss in shredded sharp cheddar and a block of cream cheese, then keep things on low heat. Stir until everything melts into one creamy, dreamy sauce. If it’s too thick, splash in a little more milk. If you want a thicker dip, let it hang out and simmer until it tightens up.

Beer Cheese Dip Finishing touches

To finish it off, top the skillet with the sausage you cooked earlier and a handful of extra cheese. Slide it under the broiler until the top turns golden and bubbly. Pull it off the heat, scatter some fresh green onions over the top, and serve it hot with your favorite dippers.

Close-up of creamy beer cheese sauce being stirred with a wooden spoon on left. On the right, the dip is layered with browned spicy sausage.

Pro Tip: Don’t rush the whisk

Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly, too, because dumping it all in at once makes it harder to get that epic creamy texture.

What to Serve with Sausage Beer Cheese Dip

This skillet is perfect for game day (make sure to add it to your Super Bowl recipe roster), served with classic pretzel bites, homemade soft pretzels, or tortilla chips. But don’t sleep on fresh carrot sticks, celery sticks, or apple slices for a crunchy, refreshing contrast. Even baguette slices make it feel like a cheese fondue setup.

Close up of the Beer Cheese Dip after everything is cooked and ready to eat.

If you’re building a full charcuterie board, this dip is the centerpiece surrounded by meats, different kinds of cheese, and favorite dippers. Also, don’t forget the cold beer! Crack open the Sam Adams Octoberfest and let the festivities begin!

Sausage beer cheese dip Leftovers & Reheating

If you somehow end up with leftover beer cheese dip, let it cool to room temperature and then transfer it to an airtight container. Store in the fridge for up to 3 days.

For freezing, spoon into a freezer-safe container, cover with plastic wrap, and stash for later. When reheating, place the dip back in a skillet over low heat to restore the creamy texture. Add a splash of milk if needed.

More Cheese Dips to Try

Beer Cheese Dip FAQs

What’s the best type of cheese to use?

When it comes to cheese, you have some great options. Sharp cheddar cheese is classic, but mixing in Colby cheese, Swiss cheese, or even different kinds of cheese can give the dip a new spin.

What’s the best type of beer to use if I don’t have Samuel Adams Octoberfest?

For fall, Sam Adams Octoberfest is perfect. But depending on your favorite style, a pale ale gives a hoppy flavor, dark lagers bring more depth, and lighter beer delivers a milder flavor.

Can I make this in a slow cooker?

Yes! After browning the sausage and building the base, transfer to a slow cooker to keep warm for parties or special occasions.

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Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
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Beer Cheese Dip with Sausage

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
Calories 3246kcal
Author Derek Wolf

Ingredients

  • 3 links Spicy Italian Sausage without casing
  • 3 cups Sharp Cheddar shredded
  • ¾ cup Whole Milk
  • ⅔ cup Sam Adams Octoberfest
  • 1 block Cream Cheese
  • ½ cup All Purpose Flour
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1.5 tsp Cayenne Powder
  • Kosher Salt to taste

Instructions

  • Preheat your grill to medium high heat (about 350F)
  • Add a cast iron skillet to heat up for 2 minutes, then add in your ground sausage to cook until fully done and 165F internal (about 8-10 minutes). Pull off once but do not take out the fat from the skillet
  • Add to your skillet with the fat drippings your flour, garlic powder and cayenne powder and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your Sam Adams Octoberfest in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your mustard, milk and Worcestershire sauce. Finally, add your shredded cheese and cream cheese. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
  • Top your beer cheese with the sausage and some leftover shredded cheese.
    Optional: Place in the oven/broiler to get a nice crust on the cheese, then pull off and let cool
  • Serve with pretzels and chips for dipping, a cold Sam Adams Octoberfest and enjoy!

Notes

Pro Tip: Don’t rush the whisk
Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly too, because dumping it all in at once makes it harder to get that epic creamy texture.

Nutrition

Calories: 3246kcal | Carbohydrates: 101g | Protein: 178g | Fat: 230g | Saturated Fat: 108g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 76g | Cholesterol: 643mg | Sodium: 6729mg | Potassium: 2438mg | Fiber: 4g | Sugar: 25g | Vitamin A: 5085IU | Vitamin C: 11mg | Calcium: 3530mg | Iron: 10mg

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]]> https://overthefirecooking.com/beer-cheese-dip/feed/ 0 Sausage Beer Cheese_Cover Image Pouring a Glass of Octoberfest Ingredients Image_Close up of Chip FYR GRILL Cooking the Sausage Mixing the Cheese Adding Sausage to Cheese Final Shot of Beer Cheese Bite Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Smoked Steak Queso Dip cooked Over the Fire. Jalapeño popper dip The smoked cream cheese assembled on the smoker. Skillet Choriqueso Smoked Nashville Hot Chicken Queso ready to smash. Cowboy Candy Banner (1) Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions. 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
Print

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 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…

The post Hot Dog Bites appeared first on Over The Fire Cooking.

]]> 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.

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 skillet full of rattlesnake hot dog bites
Print

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

The post Hot Dog Bites appeared first on Over The Fire Cooking.

]]> 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