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

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

Table of Contents

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

What Makes the FYR Grill Different

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

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

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

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

How to Use the FYR Grill

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

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

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

​Best Recipes for the FYR Grill

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

Beef, Lamb and Pork

Carne Asada Baked Potato

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

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Cowboy Candy Rubbed Grilled Steak with Bacon Jam

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

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Hanging Tomahawk Steaks

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

View Recipe

Grilled Raclette

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

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Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.

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Grilled Vacio

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

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Pizza Sausage Skewers

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

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Grilled Lamb Chops

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

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Meat Skewers Recipe

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

View Recipe

Chicken

Grilled Butterflied Chicken Drumsticks with Queso

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

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Grilled Chicken Fajita Quesadilla

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

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Rotisserie Chicken

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

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Chicken Bacon Ranch Tacos

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

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Honey Korean Gochujang Wings

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

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Honey Bacon BBQ Chicken Lollipops

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

View Recipe

Seafood

Grilled Seafood Platter

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

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Grilled Lobster Tails with Honey Cajun Butter

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

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Grilled Lobster Tails with Beer Butter

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

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Texas Fajitas

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

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Shrimp Tostadas

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

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Grilled Salmon Fillets with Cowboy Butter

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

View Recipe

​

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

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

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

Post sponsored by Cowboy Charcoal

Why You’ll Love Beef Kebabs

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

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

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

Beef Kebabs Ingredients

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

How to Make Beef Kebabs

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

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

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

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

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

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

What to Serve with Beef Kebabs

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

Leftovers and Reheating

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

For More Skewers

Flake Steak Skewers

Pizza Steak Skewers

Teriyaki Bourbon Steak Skewers

Garlic Parmesan Chicken Skewers

Teriyaki Chicken Skewers

BBQ Chicken Bacon Ranch Skewers

FAQs

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By Derek Wolf

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

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Beef Kebabs

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

Course Dinner, Lunch, Main Course

Cuisine Middle Eastern

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 1415kcal

Author Derek Wolf

Ingredients

Kebabs:

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

Platter:

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

Sauce:

• 1 cup Melted Butter
• 1.5 tbsp Hot Sauce

Instructions

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

Notes

Homemade Fries

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

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

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

Nutrition

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

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

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

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

Table of Contents

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

Why You’ll Love Steak with Jalapeño Popper Croquettes

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

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

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

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

​Steak with Jalapeño Popper Croquettes Ingredients

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

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How to Make Steak with Jalapeño Popper Croquettes

Grilling the Steak

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

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

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

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

Making the Jalapeño Popper Croquettes

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

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

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

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

Making the Avocado Ranch and Serving

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

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

What to Serve with Steak with Jalapeño Popper Croquettes

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

For More Jalapeños

Bacon Wrapped JalapeNo Poppers

Surf and Turf Jalapeño Poppers

Jalapeño Chicken Drumstick Poppers

Jalapeño Popper Smash Burgers

Shrimp Jalapeño Poppers

Smoked Fried Jalapeño Poppers

Leftovers and Reheating

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

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

FAQs

Get stoked for life

Most Anticipated Grill of 2025

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

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

RESERVE YOURS NOW

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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 minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 1074kcal

Author Derek Wolf

Ingredients

Steak:

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

Croquettes:

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

Avocado Ranch:

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

Instructions

Croquettes:

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

Steak & Ranch:

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

Notes

Why Use Golden Potatoes? 

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

Nutrition

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

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

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

Table of Contents

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

Why You’ll Love This Venison Quesadilla

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

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

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

Loaded Venison Quesadilla Ingredients

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

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

Get stoked for life

HONEY INFUSED. FLAME PERFECTED.

NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS.

• HONEY SWEETENED
• CAYENNE KICK
• SMALL BATCH

taste HNY FYR

How to Make Loaded Venison Quesadillas 

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

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

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

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

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

What to Serve with the Loaded Venison Quesadilla

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

Leftovers and Reheating

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

For More Quesadillas

Easy Steak Quesadilla

Loaded Pulled Pork Quesadillas

Cheesesteak Quesadilla

Chicken Bacon Ranch Quesadilla

Buffalo Chicken Quesadilla

Chipotle Ranch Steak Quesadilla

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

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Venison Quesadilla

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

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 people

Calories 505kcal

Author Derek Wolf

Ingredients

Venison:

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

Taco Seasoning:

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

Quesadilla:

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

Chipotle Lime Crema:

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

Instructions

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

Notes

What Makes Venison Healthier? 

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

Nutrition

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

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

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

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

Sponsored by Montana Knife Company

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

Table of Contents

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

Why You’ll Love Steak Rice Bowl

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

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

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

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

Ingredients Round-Up

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

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

Bring the Flavor Home

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How to Make The Steak Rice Bowl

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

Prep the Steak

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

Sauce

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

Grilling Time

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

Slice Steak & Serve over rice

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

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

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

What to Serve with Steak Rice Bowl

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

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

Leftovers & Reheating Instructions

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

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

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

More Rice Bowls

Umami Ribeyes with Steakhouse Fried Rice

Grilled Steak Burrito Bowl

Shrimp Fried Rice

Steak Fried Rice

Teriyaki Chicken Skewers

Pineapple Shrimp Bowls

FAQs for Steak Bowls

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

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Steak Rice Bowl

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

Course Dinner, Lunch, Main Course

Cuisine American, Japanese

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 336kcal

Author Derek Wolf

Ingredients

Steak:

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

Donburi Sauce:

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

Garnish:

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

Instructions

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

Notes

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

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

Nutrition

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

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

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

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

Post sponsored by Turtlebox

Table of Contents

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

Why You’ll Love Gochujang Wings

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

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

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

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

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

Gochujang Wings Ingredients

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

Add flavor to everything you’re cooking

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How to Make Gochujang Wings

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

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

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

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

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

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

Serve, garnish with scallions, sesame seeds and enjoy!

What to Serve with Gochujang Wings

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

Leftovers and Reheating

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

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

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

For More Wings

Coca Cola Chicken Wings

Tequila Lime Wings Recipe

Smoked and Fried Sticky Wings

Baked Chile Lime Wings

Bacon Wrapped Chicken Wings

Honey Garlic Sriracha Fried Wings

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Honey Korean Gochujang Wings

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

Course Dinner, Lunch, Main Course

Cuisine Korean

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 2508kcal

Author Derek Wolf

Ingredients

Chicken Wings:

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

Glaze:

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

Garnish:

• Sliced Scallions
• Sesame Seeds

Instructions

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

Notes

What is Gochujang? 

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

Nutrition

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

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

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.

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
• Fried Potato Skins Ingredients
• Why Use Russets? 
• How to Make Fried Potato Skins
• ​What to Serve with Fried Potato Skins
• For More Potatoes
• Leftovers and Reheating
• FAQs
• Flavor X Fire & FOOD X Fire
• Fried Potato Skins Recipe

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. 

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. 

Add flavor to everything you’re cooking

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How to Make Fried Potato Skins

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

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.

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. 

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.

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

Chorizo Sweet Potato Hash Recipe

Steak and Potatoes

BBQ Volcano Potatoes

Birria Baked Potato

Carne Asada Baked Potato

Surf and Turf Baked Potato

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

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

Print

Fried Potato Skins

These fried potato skins, stuffed with freakin' delicious brisket and drizzled with jalapeño ranch, are perfect for any game day spread.

Course Appetizer, Lunch, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour 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

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

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.

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
• Ingredients Round-Up
• TROPICAL HEAT MEETS BBQ SWEET
• How to Make Smoked Candied Salmon
• The Prep
• The Smoker
• How to Choose the Best Salmon
• What to Serve with Smoked Candied Salmon
• Leftovers & Reheating Instructions
• Looking for more sticky-sweet goodness?
• FAQs for candied smoked salmon
• Most Anticipated Grill of 2025
• Smoked Candied Salmon Recipe

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.

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.

Get stoked for life

TROPICAL HEAT MEETS BBQ SWEET

NO HIGH FRUCTOSE CORN SYRUP. ALL FLAVOR.

• SWEET HEAT
• PINEAPPLE & GINGER
• SMALL BATCH

TASTE THE TIKI

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.

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.

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.

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.

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?

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Party Ribs

Candied Bacon

Cowboy Candy Burger

Cowboy Candy Stuffed Onion Rings

Cowboy Candy

FAQs for candied smoked salmon

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

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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 minutes

Cook Time 4 hours hours 15 minutes minutes

Cure 4 hours hours

Total Time 8 hours hours 30 minutes 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

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

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

Table of Contents

• Why You’ll Love Teriyaki Chicken Skewers
• Don’t Forget to Freeze!
• Teriyaki Chicken Skewers Ingredients
• ​Hawaiian Macaroni Salad
• TROPICAL HEAT MEETS BBQ SWEET
• How to Make Teriyaki Chicken Skewers
• Making the Teriyaki Sauce
• Prepping the Chicken
• Grilling the Chicken Skewers
• What to Serve with Teriyaki Chicken Skewers
• Leftovers and Reheating
• For More Teriyaki
• FAQs
• Flavor X Fire & FOOD X Fire
• Teriyaki Chicken Skewers Recipe

Why You’ll Love Teriyaki Chicken Skewers

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

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

Don’t Forget to Freeze!

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

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

Teriyaki Chicken Skewers Ingredients

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

Get stoked for life

TROPICAL HEAT MEETS BBQ SWEET

NO HIGH FRUCTOSE CORN SYRUP. ALL FLAVOR.

• SWEET HEAT
• PINEAPPLE & GINGER
• SMALL BATCH

TASTE THE TIKI

How to Make Teriyaki Chicken Skewers

Making the Teriyaki Sauce

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

Prepping the Chicken

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

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

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

Grilling the Chicken Skewers

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

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

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

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

What to Serve with Teriyaki Chicken Skewers

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

Leftovers and Reheating

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

For More Teriyaki

Teriyaki Bourbon Flap Steak Tips

Teriyaki Bourbon Steak Skewers

Teriyaki Ribs

Teriyaki Salmon

Teriyaki Pork Belly Burnt Ends

Sweet Teriyaki Sake Smoked Ribs

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Teriyaki Chicken Skewers

These teriyaki chicken skewers, paired with a sweet and spicy teriyaki marinade and bacon, pack a serious flavor punch!

Course Dinner, Lunch, Main Course

Cuisine Chinese

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Marinating Time 4 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 4 people

Calories 1744kcal

Author Derek Wolf

Ingredients

Skewers:

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

Marinade:

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

Teriyaki Sauce:

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

Instructions

Marinade:

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

Teriyaki Sauce:

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

Chicken:

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

Notes

Hawaiian Macaroni Salad

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

Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours. Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin’ delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

Nutrition

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

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

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

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

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

Post sponsored by Cowboy Charcoal

Table of Contents

• Why You’ll Love Pizza Sausage Skewers
• Pizza Sausage Skewers Ingredients
• Go-To Garlic Bread
• How to Make Pizza Sausage Skewers
• What to Serve with Pizza Sausage Skewers
• Leftovers and Reheating
• For More Pizza
• FAQs
• Flavor X Fire & FOOD X Fire
• Pizza Sausage Skewers Recipe

Why You’ll Love Pizza Sausage Skewers

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

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

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

Pizza Sausage Skewers Ingredients

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

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How to Make Pizza Sausage Skewers

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

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

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

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

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

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

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

What to Serve with Pizza Sausage Skewers

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

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

Leftovers and Reheating

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

For More Pizza

Flap Steak Pizza

Matambre A La Pizza

Skirt Steak Pizza Pinwheels

Pizza Cheesesteak

Smoked Pizza Burgers

Carne Asada Pizza

FAQs

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire

Food X Fire

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Pizza Sausage Skewers

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

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 People

Calories 1501kcal

Author Derek Wolf

Ingredients

Red Sausage Pizza:

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

White Sausage Pizza:

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

Garlic Parmesan Butter:

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

Instructions

• Preheat your grill for medium heat (around 350F) making the grill grate or the place where you lay your skewers at least 4 inches away from the heat.
• Begin by carefully skewering your sausage onto a two prong skewer or using two single prongs.
• Add the skewers to the grill to cook for about 7-9 minutes per side. Make sure to watch out for flare ups, and pull the sausages off or move the coals around it that becomes a problem.
• While the sausages cook, mix all the ingredients for the garlic parmesan butter sauce in a bowl of jar. Then set aside until ready to use.

  Optional: Drop a hot coal into your butter to "smoke" it. Let it sit in the butter for about two minutes, then remove with tongs and discard coal.
• Once the skewers are close to their final temperature (165F), begin topping them. Add the marinara and alfredo sauces and then top with cheese.
• Then build each sausage skewer with their toppings. Once finished, let the sausage cook (ideally covered) for 2-3 more minutes until the cheese is melted.
• Once done, top with parmesan cheese, red chili flakes and buffalo sauce (for the white sauce pizza). Pull off and let cool for 5 minutes.
• Baste with the garlic parmesan butter when done, pull off the skewers, slice and enjoy!

Notes

Go-To Garlic Bread

If you’re looking for an entirely protein-based meal, these pizza sausage skewers deliver. But, if you’re looking for an epic side, some garlic bread is so freakin’ delicious to round out the pizza flavors. To make garlic bread, grab a baguette or Italian loaf, mince 5 cloves of garlic, soften 1/2 cup butter, chop 2 tablespoons parsley and grate 1/4 cup of Parmesan or Pecorino cheese. They’re all the same ingredients as the garlic Parmesan butter, so I know you’ll be ready! You could also use a teaspoon of dried Italian seasoning in place of the parsley if you want. 

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

Nutrition

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

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