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

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

Sponsored by Cowboy Charcoal

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

Table of Contents

• Why You’ll Love Cheeseburger Fondue
• Ingredients Round-Up
• How to Make Cheeseburger Fondue
• Making the Cheese Fondue
• Grilling the Burgers
• Cheesburger Fondue, Final Assembly
• Pro Tip: Which Cowboy Charcoal is best?
• What to Serve with Cheeseburger Fondue
• More Cheesy Goodness
• Leftovers & Reheating Instructions
• FAQs for Cheeseburger Fondue
• This sauce is FYR!
• Cheeseburger Fondue Recipe

Why You’ll Love Cheeseburger Fondue

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

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

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

Ingredients Round-Up

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

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

How to Make Cheeseburger Fondue

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

Making the Cheese Fondue

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

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

Grilling the Burgers

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

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

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

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

Cheesburger Fondue, Final Assembly

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

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

What to Serve with Cheeseburger Fondue

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

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

More Cheesy Goodness

Skillet Choriqueso

Bacon Wrapped Jalapeño Cheese Fatty

Grilled Buffalo Chicken Wings with Melted Cheese

Cheese Stuffed Choripan

Cheesy Irish Tater Tots

Cheesy Patty Melt

Leftovers & Reheating Instructions

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

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

FAQs for Cheeseburger Fondue

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

Print

Cheeseburger Fondue

This incredible Cheeseburger Fondue recipe is a riff on a famous Japanese dish that's served on a sizzling hot skillet topped with cheese and dunked in the sauce. Add some fries to the side if you dare!

Course Dinner, Lunch

Cuisine American, Japanese

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 1025kcal

Author Derek Wolf

Ingredients

Beef:

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

Burger:

• 8-10 American Cheese Slices
• ½ cup Mayonnaise

Burger Buns

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

Instructions

Cheese Sauce:

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

Burgers:

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

Notes

Pro Tip: Which Cowboy Charcoal Makes a Difference

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

Nutrition

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

The post Cheeseburger Fondue 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

Print

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 homemade burgers, I’ve got a lot of favorites, but this Garlic Butter Burger is one at the top. Inspired by the classic Steak ‘n Shake Garlic Burger, this version is totally leveled up with a creamy garlic aioli, rich compound butter, and juicy smash burgers seared to perfection over open flame on my Breeo.

We’re loading garlic into every single layer—from the buttery goodness in the bun to the crisp edges of the thin patties. And trust me, the flavor doesn’t just show up—it kicks down the door and announces itself.

Whether you’re cooking for a crowd or making the ultimate burger night at home, this one’s guaranteed to be a new go-to. It’s bold, indulgent, and packed with next-level garlic flavor in every bite.

Post sponsored by Breeo.

I’m also stoked to be using the Breeo to make this epic burger recipe. Their smokeless fire pit is built for people who want flavor, flame, and function in every meal. From searing steaks to toasting buns, the Breeo undoubtedly helps me create some of my most memorable meals outdoors.

Table of Contents

• Why You’ll Love Garlic Butter Burgers
• Garlic Butter Burger Ingredients Round-Up
• How to Make the Garlic Butter Burger
• Pro-tip: double your garlic butter batch
• Breeo Time
• What to Serve with Garlic Butter Burgers
• Leftovers & Reheating Instructions
• More Smash Burger Deliciousness
• FAQs for Garlic Butter Burger
• HONEY INFUSED. FLAME PERFECTED.
• Garlic Butter Burger Recipe

Why You’ll Love Garlic Butter Burgers

Let’s be honest: a garlic butter burger just makes sense. You’ve got the richness of the melted butter with garlic, the creamy tanginess of the garlic aioli, and all of it wrapped up in a seared, juicy beef patty that’s smothered in melted American cheese. Those crispy edges alone make my taste buds happy.

We’ll dip the buns in our compound garlic butter before searing, because it gives that golden, crispy, toasted outside and a tender, soft bun center. That’s where the gourmet burger magic happens.

And if you’re filming a recipe for TikTok – make this one. The sear. The cheese pull. The smashed patties sizzling on a hot pan—yeah, it’s a full-blown show.

Using the Breeo here also makes a huge difference. The live fire adds a smoky edge that you just can’t fake. If you’ve been looking for a burger that brings that steakhouse flavor into your backyard, this is it.

If you’re craving more bold burger recipes that are super easy to make on the Breeo, check out: Cowboy Butter Burgers, Choripan Burger, and the Chimichurri Burger.

Garlic Butter Burger Ingredients Round-Up

• Burger Patty Beef — Grab some 80/20 ground beef to make sure every meat patty is juicy and flavorful. For seasonings, you can keep it simple with kosher salt, black pepper, and then garlic powder. Or, grab some of my Cowboy Butter seasoning. If you want to add another flavor twist, onion powder and a splash of Worcestershire Sauce would add even more depth.  

Get Derek’s Newest Spice Blend

Buy Now

• Garlic Aioli — This easy homemade burger sauce blends mayo, minced garlic, lemon juice, salt, and pepper. 
• Garlic Herb Butter — Melted unsalted butter is mixed in a small bowl with minced garlic and chopped parsley. 
• Burger Build — All that you need now is some burger buns and some American cheese for the top of each burger. I went with a Texas Toast style bread and it was freakin’ delicious. 

It’s always wild how a few simple ingredients can come together to create something so unforgettable. Knowing that you make it all happen right on your backyard grill or fire pit is also the best feeling. Especially if you’re using a Breeo to get that perfect live-fire sear. Now, without further ado, let’s walk through the easy steps to garlic burger bliss.

How to Make the Garlic Butter Burger

First, start by whipping up your garlic aioli and compound butter. You’ll need two separate bowls: one for the aioli (just mayo, garlic, lemon juice, salt, and pepper), and then one for the garlic butter (melted unsalted butter, garlic, and parsley). Keep them both covered with plastic wrap and chilled until you’re ready, because freshness is key.

Breeo Time

Preheat your Breeo or grill to medium-high heat (around 400F) for direct cooking. Grab your ground beef and form it into loose balls—about ¼ lb each. You should get 6–8, depending on how big you go. Next, toss them into the fridge, because firm is best.

Set a cast iron skillet, plancha, or griddle over the open fire until it’s hot and just starting to smoke. Then, add one burger ball at a time, press it flat using a burger press or spatula with a piece of parchment paper between the tool and the meat. This helps you get that signature classic smash burger crust.

Now hit it with your burger seasonings—a sprinkle of salt, pepper, and then some garlic powder on each side. Alternatively, you can make seasoning easy with my Cowboy Butter Rub!

After about 1-2 minutes, flip it, season the other side, and immediately top with the American cheese. Let it melt for another 1-2 minutes, then pull it off and let it rest.

Next, throw your bacon on and cook until crispy, then dip your burger buns (brioche buns or Texas Toast style) into the garlic butter—yes, bottoms and tops—and toast them in the skillet or over the fire until they’re perfectly golden brown.

Time to build: Start with your bottom bun, spread on the garlic aioli, add one or two burger patties, some bacon, a bit more aioli, and top with your top bun, garlic-butter-side up. That’s it. Juicy burger magic.

What to Serve with Garlic Butter Burgers

You really don’t need much to round out this burger—it’s already stacked with flavor. But if you want to go full-on diner mode, a side of French fries or crispy onion rings is a no-brainer. A cold beer or a classic root beer float just seals the deal.

And for the extreme garlic lovers out there? Serve it with roasted garlic cloves on the side for a buttery, spreadable add-on. This is also a killer burger to pair with fire-grilled veggies or even some smoky mac and cheese. Think comfort food, dialed all the way in.

Leftovers & Reheating Instructions

If you somehow end up with leftovers, store your burger patties and buns separately in an airtight container. The garlic aioli can be stored in the fridge for 2–3 days, and the garlic butter? That stuff keeps beautifully—use it on steak, toast, or grilled corn.

To reheat, place your burger meat back in a skillet over medium heat and cover it loosely to help retain moisture. Toast the buns fresh with more softened butter or leftover garlic butter for that same-day crisp.

Avoid microwaving the full burger assembled—it’ll ruin the texture of your soft bun and overcook the meat. Trust me, a hot pan is your best friend here.

More Smash Burger Deliciousness

Steakhouse Smash Burgers

Cheesy Onion Smash Burgers

Jalapeño Popper Smash Burgers

Peanut Butter and Jelly Smash Burgers

Chili Cheese Smash Burgers

Best Smash Burger Recipes

FAQs for Garlic Butter Burger

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

Print

Garlic Butter Burger

Garlic lovers, fire up your Breeo, because this Garlic Butter Burger recipe inspired by Steak and Shake is the ultimate bite.

Course Dinner, Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 1596kcal

Author Derek Wolf

Ingredients

Beef:

• 2 lbs of Ground Beef 80/20
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 1 tbsp Garlic Powder

Garlic Aioli:

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

Garlic Butter:

• 1.5 cup Unsalted Butter melted
• 2 tbsp Minced Garlic
• 1.5 tbsp Chopped Parsley

Burger:

• 8-10 American Cheese Slices
• Burger Buns

Instructions

• In two separate bowls, mix together all the ingredients for the Garlic Aioli and Garlic Butter.
• Preheat your grill to high heat (around 400F) for direct cooking.
• Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
• Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking.
• Add a burger ball to the skillet. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
• Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes.
• Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
• Finally, add your bacon to the skillet and cook to your desired crispiness.
• Dip the inside of the burger buns into the garlic butter and toast over the fire. Then, build your burger with the bun upside down, garlic aioli, 1-2 burger patties, bacon and more aioli.
• Add the burgers to the skillet and toast the buns. Once golden brown, serve and enjoy!

Notes

Pro-Tip: Double the Garlic Butter Batch

Double your batch of garlic butter and use it all week—on steaks, grilled corn, potatoes, or even a thick slice of sourdough toast. Blend in some parmesan and basil, and you’ll have your own Chef Shamy Garlic Butter spin ready to go on everything.

Nutrition

Calories: 1596kcal | Carbohydrates: 5g | Protein: 42g | Fat: 157g | Saturated Fat: 68g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 47g | Trans Fat: 6g | Cholesterol: 370mg | Sodium: 2277mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2319IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 5mg

The post Garlic Butter Burger appeared first on Over The Fire Cooking.

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

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

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

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

Post Sponsored by Breeo.

Table of Contents

• Why You’ll Love Salsa Macha
• Ingredients Round-Up
• Pro Tip: How to Pick the Best Chilis
• How to Make the Salsa Macha
• Heat the Oil
• Blend It Up
• Steak & Eggs with Salsa Macha (Bonus Skillet)
• What to Serve with Salsa Macha
• This sauce is FYR!
• Leftovers & Storage
• More salsa
• FAQs for Salsa Macha
• Flavor X Fire & FOOD X Fire
• Salsa Macha (with Steak & Eggs) Recipe

Why You’ll Love Salsa Macha

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

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

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

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

Ingredients Round-Up

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

• Salsa – Guajillo chiles, chile de árbol, garlic cloves, peanuts, and then sesame seeds. Everything gets soaked in plenty of oil—something neutral like canola oil, grapeseed oil, or vegetable oil works best to let the smoky flavors shine. Also, we’ll finish it off with a splash of apple cider vinegar, a pinch of sugar (white or brown sugar both work), and kosher salt to taste.

• Steak and Eggs Breakfast Skillet – You’ll cube up your favorite steak, toss it with Cowboy Butter seasoning and hot sauce, then pair it with golden brown potatoes and a few eggs cracked right into the pan. Simple, hearty, and built to hold up to that salsa heat.

How to Make the Salsa Macha

Heat the Oil

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

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

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

Blend It Up

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

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

Steak & Eggs with Salsa Macha (Bonus Skillet)

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

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

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

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

What to Serve with Salsa Macha

Honestly? Just about anything.

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

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

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

Leftovers & Storage

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

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

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

More salsa

Cheesy Skewered Skirt Steak with Salsa Verde

Steak Tacos with Corn Salsa

Skewered Picanha with Salsa Vinaigrette

Strip Steak Skewers with Salsa Vinaigrette

Smoked Salsa Verde

Grilled Tri-Tip with Charred Corn Salsa

FAQs for Salsa Macha

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

Salsa Macha (with Steak & Eggs)

Salsa Macha is a bold, classic Mexican salsa that brings the crunch and heat—kind of like Asian chili oil, but with smoky, nutty vibes. It’s the perfect topper for eggs, avocado toast, and just about anything else. Today, we’re building a steak and eggs skillet to lay down the base… but really, it’s all about that insane salsa flavor on top.

Course Breakfast, Dinner, Lunch, Sauce

Cuisine American, Mexican

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 1320kcal

Author Derek Wolf

Ingredients

Steak:

• 12 oz Steak cubed
• 2 tbsp Cowboy Butter Seasoning
• 2 tbsp FYR BLK Hot Sauce
• Canola Oil as needed

Salsa Macha:

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

Eggs:

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

Instructions

Salsa Macha:

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

Steak, Potatoes and Eggs:

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

Video

Notes

Protip: How to pick the best chilis

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

Nutrition

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

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

Here’s a promise: once you make this homemade ranch dressing and realize how easy it is, you’ll want to put it on everything. I know because that’s what happened to me! I use this dressing in tons of recipes. I’ve added it to everything from chicken and bacon (a truly, truly classic ranch combo) to steak, quesadillas, shrimp and even more chicken.

The homemade version is so freakin’ delicious, you’ll forget all about the store-bought bottles. The simple ingredients and easy prep make this a ranch dressing recipe you won’t want to pass up. 

Table of Contents

• Why You’ll Love Homemade Ranch Dressing
• Homemade Ranch Dressing Ingredients
• Fun Facts About Ranch Dressing
• This sauce is FYR!
• How to Make Homemade Ranch Dressing
• What to Serve with Homemade Ranch Dressing
• Leftovers and Reheating
• Chicken Bacon Ranch Everything
• FAQs
• Flavor X Fire & FOOD X Fire
• Homemade Ranch Dressing Recipe

Why You’ll Love Homemade Ranch Dressing

Our homemade ranch dressing gets its delicious, tangy flavors from a combination of sour cream, mayonnaise and real buttermilk. This mix of ingredients also creates a fantastic creamy consistency, so this ranch recipe works as both a dressing and a ranch dip. Fresh parsley and fresh dill add complexity and, well, freshness. We’ve got a real party in a bowl here!

Looking for other sauces or a new favorite condiment? Check out my recipes for Smoked Butter, Guinness BBQ Sauce and the Best Chimichurri Recipes.

Homemade Ranch Dressing Ingredients

• Creamy Base: We’ll use tangy sour cream and mayonnaise as our main ingredients. The buttermilk is to thin out the dressing, so add it according to your desired consistency. 
• Seasoning: I use chopped parsley and chopped dill, plus some garlic powder, kosher salt and black pepper. If you wanted, you could probably sub in fresh chives and use onion powder instead of garlic powder. This garlic flavor combo is my favorite way to make it, though, so maybe try it this way first and then experiment according to your taste buds. 

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

How to Make Homemade Ranch Dressing

​I said this dressing is an easy recipe. I wasn’t kidding. In the world of homemade dressings, it doesn’t get much simpler than this. Ready to make your own ranch? 

In a small bowl, mix together 2.5 tablespoons sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons chopped parsley, 1 tablespoon chopped dill weed, 1.5 teaspoons garlic powder, 1 teaspoon black pepper, kosher salt to taste and buttermilk to your desired consistency. Less buttermilk if you want it on the thicker side for a perfect dip; more buttermilk if you want it thinner as a homemade salad dressing.

Set it to the side until you’re ready to use it. I like to leave it in the fridge for 30 minutes so the flavors have a chance to meld, but it’s not totally necessary. 

There it is! The best ranch dressing. After tasting your own homemade ranch, I bet you’ll have a hard time going back to the store-bought stuff. 

What to Serve with Homemade Ranch Dressing

More like, what NOT to serve with homemade ranch dressing, because it goes with just about everything? This stuff is a game changer. You can pour it on chicken, chicken wings, bacon, steaks, tacos, quesadillas, salads, and more.

If you want to use it as a dipping sauce, I love it with shrimp and sliders, and you can also go with the classics of potato chips and fresh vegetables. Leave a comment and let me know your favorite way to use it!

Leftovers and Reheating

​This homemade ranch dressing will last in an airtight container or a mason jar in the fridge for up to two weeks. As far as reheating…don’t reheat it. Salad dressing recipes don’t want to be hot. 

Chicken Bacon Ranch Everything

BBQ Chicken Bacon Ranch Skewers

Chicken Bacon Ranch Sausage Skewers

Chicken Bacon Ranch Taquitos

Chicken Bacon Ranch Patty Melt

Chicken Bacon Ranch Skewers 

Chicken Bacon Ranch 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

Food X Fire

Print

Homemade Ranch Dressing

Here's a promise: once you make this homemade ranch dressing and realize how easy it is, you'll want to put it on everything.

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 68kcal

Author Derek Wolf

Ingredients

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

Instructions

• In a bowl, mix together all the ingredients for the ranch dressing.

Notes

Fun Facts About Ranch Dressing

​Things that I did not know about ranch dressing until I a) started making it all the time and b) came across this New York Times “Ranch Nation” article: 

• • Ranch dressing is the most popular dressing in America, with 40 percent of people saying it’s their favorite. 

• • Steve Henson, a Nebraska plumber, came up with the recipe when he was working in construction in Alaska. He and his wife bought a ranch in California, named it Hidden Valley Ranch, and started sending guests home with the dressing as a souvenir from the ranch’s steakhouse. That’s where the name comes from.

• • When they started expanding, the Hensons mailed ranch packets that people could mix at home. A shelf-stable bottle of store-bought ranch didn’t show up in supermarkets until 1983.

• • There’s a restaurant in St. Louis that serves 31 (?!?!) different kinds of ranch dressing.

The more you know!

Nutrition

Calories: 68kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg

The post Homemade Ranch Dressing appeared first on Over The Fire Cooking.

Get ready for the Best BBQ Sauce Recipes from Over the Fire Cooking. After all, all good barbecue deserves a killer BBQ sauce. Whether you’re grilling chicken, pork, beef, or perhaps need a dipping sauce for some crispy French fries, having the perfect sauce is everything. So, let’s dive in and discover your next favorite BBQ companion!

These easy BBQ sauce recipes – 7 in total – are my favorites, and soon they’ll be yours. Trust me. Homemade BBQ sauces are simple and can also become your secret weapon for your best over-the-fire dishes.

Table of Contents

• Why You’ll Love Homemade Over Store-Bought
• This sauce is FYR!
• My Best Homemade Barbecue Sauce Recipes
• 1. Alabama White Sauce Recipe
• 2. Sriracha BBQ Sauce Recipe
• 3. Guinness BBQ Sauce
• 4. Bourbon Mop Recipe
• 5. Honey BBQ Glaze Recipe
• 6. Honey Gold BBQ Sauce
• 7. Honey Chipotle BBQ Sauce
• Regional Styles: A Quick Breakdown
• How to Store Leftover
• Tips

Why You’ll Love Homemade Over Store-Bought

If it’s your first time making your own sauces, fear not. It’s so easy, you’ll soon wonder what took you so long. Also, don’t get me wrong, some fantastic pre-made sauces are out there (ahem, like this one), but making your own guarantees a spot-on flavor adapted to your taste buds.

A good, spicy homemade BBQ sauce can also transform anything from hot dogs to smoked chicken, add the perfect kick to wings, or make ribs finger-licking amazing. With endless variations, creating your own BBQ sauce is a must. So get yourself to the grocery store for your ingredients, fire up the grill, and then let’s dive into these epic recipes to elevate your barbecue game.

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

My Best Homemade Barbecue Sauce Recipes

When it comes to the best bbq sauce recipes, the possibilities are endless. However, I’ve rounded up seven of my go-to classic BBQ sauces. Time and again, these great recipes are the ones I keep coming back to because they are so freakin’ delicious.

1. Alabama White Sauce Recipe

Alabama white sauce is bold and creamy. It’s made with mayonnaise, apple cider vinegar, horseradish, garlic powder, and then some black pepper. This tangy sauce is perfect for smoked chicken or pulled pork. The balance of zesty and sweet flavors makes it, without a doubt, a standout for barbecue fans.

• Kosher Salt to taste
• 3 cups Mayonnaise
• 1.25 cups Apple Cider Vinegar
• 3 tbsp Prepared Horseradish
• 3 tbsp Brown Sugar
• 2.5 tbsp Dijon Mustard
• 1 Lemon juiced
• 2.5 tsp Cayenne Powder
• 2 tsp Black Pepper

Whisk together all the ingredients in a bowl until smooth. Adjust salt to taste and then refrigerate for 30 minutes before serving to allow the flavors to meld. Stir once more before serving for the best consistency.

Good On: Smoked chicken, pulled pork, brisket.

Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce for chicken halves that are to die for.

View Recipe

Huli Huli Ribs with Sriracha BBQ Sauce

Huli Huli Ribs with Sriracha BBQ Sauce for a Hawaiian inspired meal right at home.

View Recipe

Maple Guinness BBQ Pork Ribs

Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.

View Recipe

Smoked Ribs with Bourbon Mop Sauce

Smoked Ribs with Bourbon Mop Sauce to showcase our Sticky Bourbon Brown Ale!

View Recipe

Smoked Chicken Lollipops

Smoked Chicken Lollipops with Garlic Buffalo Sauce are a deliciously dunked and ready to devour!

View Recipe

Smoked Bologna Burnt Ends

Smoked Bologna Burnt Ends

View Recipe

Honey Chipotle Garlic Chicken Wings

These Honey Chipotle Garlic Chicken Wings are juicy, deliciously crispy and smothered in a sweet and spicy Honey Chipotle Garlic Sauce.

View Recipe

Regional Styles: A Quick Breakdown

If you’re diving into the world of best BBQ sauce recipes, knowing the regional styles is a must. Each region brings its own vibe, and understanding these differences can take your homemade sauces to the next level.

• Kansas City – Think thick, sweet, and tomato-based. These sauces often feature ketchup, molasses, and brown sugar for that signature sticky sweetness. Perfect for ribs, brisket, or also slathering on pulled pork sandwiches.
• Carolina – Carolina BBQ sauces split into two main camps. The eastern style is vinegar-forward with a sharp, tangy kick, ideal for pork. The western style, or Lexington dip, adds a tomato twist for a slightly sweeter vibe.
• Texas – Bold and smoky. Texas sauces are all about highlighting the meat. Tomato base, black pepper, garlic powder, and then a hint of chili powder bring out the rich, smoky flavors of brisket or ribs.
• Alabama – Hello, white sauce! This creamy, tangy masterpiece is made with mayonnaise, vinegar, and then some key spices. It’s perfect for smoked chicken or also as a dipping sauce.
• South Carolina – Golden BBQ sauce absolutely reigns here, because mustard. Mustard-based with apple cider vinegar and brown sugar, it’s tangy, sweet, and then Oh So Bold—absolutely great for pulled pork or also chicken wings.
• Memphis – Memphis sauces are undoubtedly thinner and spicier. Vinegar and tomato paste make up the base, with spices like cayenne and then garlic powder for heat. These are undoubtedly perfect for ribs or brisket.

Regional BBQ styles show that there’s no one-size-fits-all, because people have adapted different likes and dislikes. Absolutely, feel free to experiment with different styles because you never know what works until you do.

How to Store Leftover

Here’s the deal: only save the sauce that hasn’t touched food. Afterward, store leftovers in a mason jar or airtight container in the fridge for up to five days. When you’re ready to use it again, let it sit at room temperature for about 20 minutes. Finally, give it another stir, and then you’re good to go.

Tips

• Use a medium saucepan to simmer your sauce. Start on medium heat and then lower it to medium-low heat as needed.
• Add a splash of Worcestershire sauce, cayenne pepper, or liquid smoke for extra depth.
• For balance, sweeten sauces with dark brown sugar, maple syrup, or honey.
• Apple cider vinegar is undoubtedly your best friend for tangy BBQ sauces.
• Experiment with simple ingredients like garlic powder, onion powder, and then maybe some chili powder for a spicy kick.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

The post Best BBQ Sauce Recipes appeared first on Over The Fire Cooking.

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

Why You’ll Love This Smoked Chimichurri Recipe

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

Pro-tip for the Best Smoked Chimichurri

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

Ingredients Round-Up

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

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

How to Make the Smoked Chimichurri

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

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

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

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

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

How to Use Smoked Chimichurri

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

Leftovers & Reheating Instructions

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

More ideas for Smoked Chimichurri

Smoked Picanha with Spicy Smoked Chimichurri

Steak Bites with Smoked Chimichurri

Smoked Sausage Chimichurri Sandwich Recipe

Fire Baked Chimichurri Chicken Wings in Pizza Oven

FAQs for Smoked Chimichurri

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

Smoked Chimichurri

This is going to be your new favorite condiment. It takes great recipes to a whole new level with a smoky flavor that will have everyone wondering what your secret is.

Course Sauce

Cuisine Argentinian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 154kcal

Author Derek Wolf

Ingredients

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

Instructions

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

Nutrition

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

The post Smoked Chimichurri (The Ultimate Sauce for Grilled Meats) appeared first on Over The Fire Cooking.

This roundup is all about my favorite thing to take steak, seafood, vegetables — basically anything you grill — to the next level: flavored butter recipes! Whether you’re making herb butter, cowboy butter or smoked butter, know that homemade butter is your best friend in boosting flavor. I’m stoked to share all my techniques in my favorite recipes for butter! 

Table of Contents

• Why You’ll Love Butter Recipes
• Butter Recipe Basics
• This sauce is FYR!
• How to Make Clarified Butter
• The Best Herb Butter Recipes
• The Best Smoked Butter Recipes
• The Best Cowboy Butter Recipes
• Chili Butters & Other Spicy Butters
• Other Buttery Ideas
• What to Serve with the Best Butter Recipes
• Leftovers and Reheating
• FAQs
• Flavor X Fire & FOOD X Fire

Why You’ll Love Butter Recipes

If you’ve ever taken a bite of your dinner and thought it needed a little oomph to make it so freakin’ delicious, you’ve come to the right place. Flavored butter recipes — also often known as compound butter recipes — are an easy way to inject a kick into grilled meats and veggies. Because you mix butter with fresh herbs, spices, roasted garlic and more, the possibilities are endless. Once you make your own compound butter, you won’t want to stop! 

Butter Recipe Basics

• Start with clarified butter. Clarified butter is definitely better in high-heat cooking and grilling recipes. This is because the savory butter also has a higher smoke point. You could use regular unsalted butter for our compound butters too, but just keep in mind that the milk solids and water in regular butter can burn during smoking. That can leave you with some odd flavors, which no one wants! Don’t stress, though. I’ve got a tip on the best way to make your own clarified butter below. You can also find clarified butter at your local grocery store if you’d rather go that route.
• Be ready with fresh ingredients. Depending on your recipe, you’ll want basic ingredients like garlic, a combination of herbs like parsley or cilantro, lemon zest, lime zest or even orange zest. We’ll mix those ingredients in a small bowl with our butter.
• Give it a twist with pantry ingredients. My FYR Hot Sauces, honey, black pepper and kosher salt are all a great way to make a better butter. 
• If you’re making smoked butter, do NOT use a briquette. Since we’re infusing our butter with flavor from a smoking-hot coal, you want high-quality charcoal here. Please only use real wood or natural lump charcoal. Do not use briquettes or any charcoal that has been treated with chemicals. I always reach for Cowboy Charcoal because it burns super hot and super clean. That’s exactly what we need in these recipes.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

The Best Herb Butter Recipes

​Garlic herb butter is classic here, but there are as many herbed butter recipes are there are plants in an herb garden! Let me know your favorite in the comments below!

Venison Rack with Herb Butter

Venison Rack with Wild Herb Butter for something unique. Low and slow is the perfect game for a smoker, so that’s exactly what we did!

View Recipe

Herb Butter American Lamb Steaks

Grab some leg of lamb steaks and grill them over the fire with some herb butter sauce in this recipe!

View Recipe

Stuffed Lobster Tail with Garlic Butter

Lobster tails stuffed with crab and all doused in a savory garlic butter. Yes, please!

View Recipe

Grilled Steak and Shrimp with BLK Garlic Butter

Grilled Steak and Shrimp with BLK Garlic Butter for a spicy surf and turf dinner!

View Recipe

Garlic Butter Shrimp

Garlic butter shrimp is a tangy twist on Hawaiian-style garlic butter shrimp, with great garlic-citrus flavor and a crispy crunch.

Herb Butter NY Strip

Prime cut NY Strips basted in herb butter sauce for the win!

View Recipe

Grilled Garlic Butter Picanha

This Grilled Garlic Butter Picanha is perfect for a backyard dinner! It's made with golden-brown picanha steaks and spicy garlic butter. 

View Recipe

Parmesan Garlic Butter Mussels

Make something unique yet quick over the fire with these Garlic Parmesan Mussels. They are simple seafood steamed over the fire in cast iron perfect for an appetizer or dinner!

View Recipe

Reverse Seared Ribeye

The Reverse Seared Ribeye steak recipe with black garlic butter is one of my all-time favorites for the depth of flavor in every freakin' delicious bite.

View Recipe

Chipotle Garlic Butter Shrimp

Nothing better to warm you up than this Chipotle Garlic Butter Shrimp on a snowy day! A quick cook for a delicious meal!

View Recipe

Grilled Steak & Shrimp with Garlic Herb Butter

View Recipe

Grilled Lobster With Garlic Butter

View Recipe

The Best Smoked Butter Recipes

I’ve been on a kick of infusing butters, chimichurri and salsa verde with extra smoke flavor from a white-hot coal off the grill. It’s a simple technique, but make sure you follow the directions to get the best results. That hot honey butter is one of my favorite ways to dress up a steak right now!

Smoked Butter

As crazy as it sounds, we're dropping hot charcoal into a savory and spicy butter sauce that levels up ANY dish!

View Recipe

Smoked Steak Butter

Smoked Steak Butter will not only elevate your grilled steak, but will make almost anything taste incredible!

View Recipe

Hot Honey Butter

Hot honey butter combines sweet, spicy and smoky flavors, and it's so freakin' delicious on steak, seafood and more.

View Recipe

The Best Cowboy Butter Recipes

Cowboy butter is really just a catch-all term for a spicy herb and garlic butter. It’s a pretty versatile butter because it’s a delicious topping that can be served melted or as classic cold butter.

Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!

View Recipe

Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.

View Recipe

Cowboy Butter Sliders

Cowboy Butter Sliders are the ultimate comfort food. Tender sliced filets are slathered in the zesty spicy butter and paired with caramelized onions and gooey mozzarella cheese.

View Recipe

Grilled Ribeye with Cowboy Butter

Grilled Ribeye with Cowboy Butter

View Recipe

Coffee Crusted Venison Rack with Cowboy Butter

Coffee Crusted Venison Rack for a perfectly cooked venison dinner.

View Recipe

Chili Butters & Other Spicy Butters

For those of you that like something with a kick. Remember, you can also turn the heat up or down, and adding chilis, hot sauces and cajun seasoning can be just the thing a butter needs!

Chili Butter Steak and Shrimp

Chili Butter Steak and Shrimp for a spicy, savory surf and turf experience.

View Recipe

Coffee Crusted Ribeyes with Honey Chili Butter

These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.

View Recipe

Smoked Lobster Tails with Garlic Butter

Smoked Lobster Tails with Garlic Butter is a versatile seafood recipe—perfect for your next special occasion or casual Friday night dinner!

View Recipe

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!

View Recipe

Dirty Lobster Tails with Hatch Chile Butter Sauce

Delicious dirty lobster tails cooked right on top of some hot Cowboy Charcoal. Then, these Lobster Tails are then finished with a Hatch Chile Butter Sauce for extra flavor.

View Recipe

Grilled Lobster with Hot Honey Butter

Grilled Lobster with Hot Honey Butter for a sweet, spicy lobster treat.

View Recipe

Sriracha Butter Grilled Lobster Tails

With heat from sriracha and tang from garlic, we've got a dynamic duo of flavor for sriracha butter grilled lobster tails.

View Recipe

Surf and Turf Burger with Sriracha Chive Compound Butter

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!

View Recipe

Steakhouse Ribeyes with Horseradish Butter

We can all use a really good steak every once in a while. This Steakhouse Ribeye is loaded with garlic salt and paired with king oyster mushrooms, charred asparagus, horseradish butter and BUSH’S® Steakhouse Recipe Grillin’ Beans.

View Recipe

Steak Frites with Garlic Chili Butter

Steak Frites with Garlic Chili Butter for your elevated steak and fries dish.

View Recipe

Bourbon Butter for Grilled Steaks

We hosted an epic summer steak and fries party — and the bourbon butter I made to baste the grilled steaks 1,000 percent stole the show.

View Recipe

Other Buttery Ideas

Cilantro Lime Butter Scallops

These Cilantro Lime Butter Scallops are perfectly seared then topped off with a zesty citrus butter over top. A great seafood dinner!

View Recipe

Smoked Tequila Butter Shrimp

Another seafood recipe swimming in butter? Heck yes! Today we have a Smoked Tequila Butter Shrimp Recipe cooked over fire.

View Recipe

What to Serve with the Best Butter Recipes

As I like to say, the better question is what NOT to serve with these butter recipes. They take steaks, seafood, burgers and other meats to the next level. I also think it’s a great dipping sauce for cornbread, dinner rolls, or a slice of fresh bread. 

Another favorite sauce of mine is chimichurri. If you want another sauce to add to your meals that’s fresh and herby, then make sure to check out my Best Chimichurri Recipes!

Leftovers and Reheating

Once you’ve crafted your delicious butter mixture, proper storage is key to maintaining its rich flavor and quality. After you’ve prepared it, let the butter cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to 2 weeks. You can also freeze the butter in ice cube trays for up to 6 months.

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

The post The Best Butter Recipes appeared first on Over The Fire Cooking.

Grilling up some Smoked Salsa Verde in your backyard is one of the best ways to celebrate the art of homemade salsas. If it’s your first time making your own tomatillo salsa verde, buckle up. This is one of my favorite creative outdoor cooking recipes.

The great flavor of this easy recipe will blow your mind. It’s all about those heaps of fresh flavor with a hint of smokiness that’ll make you rethink store-bought green salsa.

Now that your taste buds are fired up, let’s fire up the grill and get this fiesta started. This is a freakin’ delicious and flavorful salsa that I happen to love drizzling over my spiced flank steak and eggs.

Table of Contents

• Why You’ll Love Smoked Salsa Verde
• Salsa Verde Sauce Ingredients Roundup 
• What kind of charcoal should I use to put into the salsa for the smoke?
• How to Make Smoked Salsa Verde
• What to Serve with Smoked Salsa Verde
• How to Store Leftover Salsa
• For More Smoked Sauces
• FAQs
• Flavor X Fire & FOOD X Fire
• Smoked Salsa Verde Recipe

Why You’ll Love Smoked Salsa Verde

So, why should you be stoked about this smoked salsa verde recipe? First off, it’s unlike any salsa you’ve ever tasted. Undoubtedly, my favorite part of the recipe is the charring process on my FYR Grill. The fire caramelizes the veggies and brings out their natural smokiness without any artificial flavors. Plus, adding a lump of coal at the end is pure fun. This amps up the smokiness to another level.

If you need some more inspiration about how to use your smoky green sauce, check out these recipes: Cheesy Skewered Skirt Steak with Salsa Verde, Steak Tacos with Corn Salsa, Steak and Egg Tacos, Grilled Steak Burrito Bowl, and Easy Steak Quesadilla. All of which are great candidates to substitute or add these smoked salsa verde to!

Salsa Verde Sauce Ingredients Roundup 

Okay, so before jumping into the full recipe, let’s go through the list of items you need from the local grocery store. Make sure to snag the freshest and best ingredients for this salsa verde recipe. You’ll need tomatillos, a white onion, a couple of jalapeño peppers, garlic cloves, fresh cilantro, green onions, fresh lime juice, and a bit of vegetable oil. Don’t forget to grab some kosher salt or sea salt to season everything just right. Simple, right?

How to Make Smoked Salsa Verde

Alright, let’s get to the fun part – making the salsa! First things first, preheat your grill to a high heat temperature, around 400 degrees F. We want it nice and hot to get a good char on those veggies.

While the grill is heating up, remove the husks from your tomatillos. Once your grill is ready, place the tomatillos, quartered onion, and jalapeno peppers directly on the grates. Let them char until they’re blackened and caramelized. Trust me, this step is crucial for developing that smoky flavor that makes this salsa verde recipe stand out.

Once your veggies are nicely charred, pull them off the grill and let them cool for a bit. Then, add them to your food processor (or immersion blender) along with the garlic cloves, lime juice, and a bit of water. Blend everything until you reach the consistency of your salsa preference. Some folks like it chunky, others smooth. In the end, it’s totally up to you!

After blending, mix in the chopped cilantro and green onion, which add even more flavor to your homemade salsa.

Now, for the smoky twist – place your salsa in a Mason jar and add a smoldering coal from the grill. Cover it quickly to trap the smoke, then set it aside to marinate for about 20-30 minutes.

Next, all you need to do is enjoy. Cheers!

What to Serve with Smoked Salsa Verde

This flavorful salsa is perfect with some crunchy tortilla chips, but don’t stop there! It’s also fantastic on top of grilled meats like flank steak or spare ribs or as a tangy topping for tacos and burritos. The touch of smoke and fresh ingredients make it versatile enough to complement a wide range of dishes.

How to Store Leftover Salsa

If you have any leftover smoked salsa verde, store it in an airtight container in the refrigerator. It should keep its fresh flavor for about 3-5 days. Give it a good sniff before serving to ensure it’s still fresh. You can also freeze it in ice cube trays if you want to save small portions for later.

For More Smoked Sauces

Smoked Butter

Smoked Steak Butter

Steak Bites with Smoked Chimichurri

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

Smoked Salsa Verde

Get ready to make my absolute favorite Smoked Salsa Verde. it's a fun way to add a genuine smoky flavor to all your foods, even when you don't have a smoker.

Course Sauce

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 71kcal

Author Derek Wolf

Ingredients

Smoked Salsa Verde Ingredients

• 5-6 Tomatillos husks removed
• 1 White Onions quartered
• 2-3 Jalapeno Peppers
• 2-3 Garlic Cloves
• 1/2 cup Chopped Cilantro
• ¼ cup Chopped Green Onions
• 2 Limes juiced
• ¼ cup Water
• Kosher Salt to taste
• 1 tbsp Vegetable Oil

Instructions

• Preheat your grill to high heat temperature (around 400F).
• Add your tomatillos, onion and jalapenos to the grill to char until blackened. Pull off once done.
• Add all the ingredients (but the cilantro and green onion) to a food processor and blend until the consistency that you like. Mix in the green onion and cilantro at the end.
• Add the salsa to a mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.

Video

Notes

What kind of charcoal should I use to put into the salsa for the smoke?

For the best smoky flavor, I recommend using Cowboy charcoal. It burns hot and clean, giving your salsa a great smoky taste without any unwanted chemicals or flavors. Just make sure to use a small, smoldering piece to avoid overpowering the salsa.

Nutrition

Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 130mg | Potassium: 236mg | Fiber: 3g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg

The post Smoked Salsa Verde appeared first on Over The Fire Cooking.

If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!

With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.

Table of Contents

• Sauce Origins
• My Experience
• Why You’ll Love Chimichurri
• Best Chimichurri Recipe Basics
• Tips for Making Chimichurri
• Best Chimichurri Recipes for Picanha Steaks
• Skillet Steaks
• Best Chimichurri Recipes for Grilled steaks
• Steak Sandwich Recipes
• Best Chimichurri for Lamb Recipes
• More Chimichurri-Inspired Recipes
• How to Smoke Chimichurri
• FAQs
• Flavor X Fire & FOOD X Fire

Sauce Origins

Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.

Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.

Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.

My Experience

I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.

One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!

One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.

If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.

Why You’ll Love Chimichurri

My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.

Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.

It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.

Best Chimichurri Recipe Basics

The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.

Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.

To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.

Best Chimichurri Recipes for Picanha Steaks

The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.

Skewered Picanha with Bone Marrow Chimichurri

Why is bone marrow chimichurri gaining popularity? This recipe will show you why!

View Recipe

Chimichurri and Cheese Stuffed Picanha

How about throwing some cheese in the mix for a stuffed picanha? Let’s freakin’ gooooo!

View Recipe

Smoked Picanha with Spicy Smoked Chimichurri

This amazing Smoked Picanha with Spicy Smoked Chimichurri is your ticket to Brazilian steakhouse flavor.

View Recipe

Picanha with Chimichurri Butter

Skewered Picanha with Chimichurri Butter, cooked rotisserie-style, is one of the easiest ways to make picanha steaks taste phenomenal.

View Recipe

Skillet Steaks

Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.

Steak Bites with Smoked Chimichurri

This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.

View Recipe

Steak and Eggs with Charred Scallion Chimichurri

This recipe knocks it out of the park with juicy steak, tender chunks of potato and fluffy scrambled eggs all topped off with homemade charred scallion chimichurri.

View Recipe

Best Chimichurri Recipes for Grilled steaks

Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.

Brazilian Steaks with Habanero Chimichurri

These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.

View Recipe

Parmesan Crusted Steak Skewers with Tomato Herb Chimichurri

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri. 

View Recipe

Beef Short Ribs with Chimichurri Butter

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.

View Recipe

Wagyu Secreto Steak with Roasted Chimichurri

American Wagyu is the best of the best when it comes to steak. Grilled over an open flame and then topped with roasted chimichurri, it's next-level perfection.

View Recipe

Rotisserie Beef Ribs with Chimichurri

Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.

View Recipe

Chimichurri Steak and Shrimp

Perfectly grilled filet mignon, smoky bacon and succulent shrimp are leveled up by our delicious chimichurri sauce.

View Recipe

Grilled Skirt Steak with Chimichurri

With a nice crusted outer layer and a tender, juicy inner layer, this cut is a fan favorite, especially because of the chimichurri sauce on top.

View Recipe

Beef Back Ribs with Chimichurri

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?

View Recipe

Steak Sandwich Recipes

Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.

Chimichurri Burger

Tender slices of picanha beef help create a totally unique and different way to make an insanely satisfying, over-the-top juicy burger.

View Recipe

Smoked Sausage Chimichurri Sandwich

Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!

View Recipe

Chimichurri Steak Sandwich

The Chimichurri Steak sandwich is my idea of the perfect meal, whether for lunch or dinner.

View Recipe

Cheese Stuffed Sausage Sandwich with Chimichurri

This Cheese Stuffed Sausage Sandwich is stuffed with gooey cheddar and layered with Italian sausage, a fried egg, and fresh chimichurri.

View Recipe

Cheese Stuffed Choripan with Tomato Chimichurri

This Cheese Stuffed Choripan is made of provolone-stuffed hoagie rolls topped with chorizo sausage, tomato chimichurri, and spicy habanero.

View Recipe

Chimichurri Marinated Tri-Tip with Grilled Fries

This delicious cut of meat is best served with a homemade chimichurri sauce full of fresh herbs and French fries on the side.

View Recipe

Pizza Sandwich with Chimichurri Sauce

The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.

View Recipe

Loaded Choripan with Spicy Serrano Chimichurri

Loaded Choripan for a delicious, hand held kind of dinner.

View Recipe

Steak Frites Sandwich with Chimichurri

Steak Frites Sandwich for a delicious way to enjoy the best of steak and freshly fried French fries all in one bite!

View Recipe

Chimichurri Steak Sliders

Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic beef burger sliders with onion rings.

View Recipe

Best Chimichurri for Lamb Recipes

Mint chimichurri anyone?! Check out the below recipes to see how I customize my chimichurri recipes to pair with all types of lamb!

Rotisserie Leg of Lamb with Chimichurri

Rotisserie Leg of Lamb is an epic recipe that pairs marinated and roasted lamb with a zesty chimichurri sauce.

View Recipe

Lamb Skewers with Mint Chimichurri

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.

View Recipe

Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.

View Recipe

More Chimichurri-Inspired Recipes

Discover the endless possibilities of chimichurri. These recipes, in particular, prove just how incredibly adaptable and delicious chimichurri can be.

Pancetta Empanadas with Citrus Herb Chimichurri

It is time to dive into these Fried Pancetta Empanadas. Fried them up, paired with Citrus Herb Chimichurri & we are ready to go!

View Recipe

Beef Empanadas with Chimichurri

Flavorful meat and melted cheese in a crispy dough are paired with my favorite chimichurri dipping sauce.

View Recipe

Fire Baked Chimichurri Wings

If you’re looking for a fun twist on regular old chicken wings, then you need to try these Fire Baked Chimichurri Wings!

View Recipe

Chorizo Pizza Bread with Tomato Chimichurri

Chorizo Pizza Bread is everything you love about pizza on a delicious piece of Italian bread!

View Recipe

Surf and Turf Jalapeño Poppers with Cilantro Chimichurri

Surf and Turf Jalapeño Poppers for a seafood twist on a griller's favorite appetizer.

View Recipe

Cheese Fries with Chimichurri Steak

This loaded plate of fries has steak, zesty chimichurri sauce and melted cheese for the ultimate comfort food dinner.

View Recipe

Smoked Chimichurri

This is going to be your new favorite condiment. It takes great recipes to a whole new level with a smoky flavor that will have everyone wondering what your secret is.

View Recipe

How to Smoke Chimichurri

If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!

Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.

Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.

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

The post Best Chimichurri Recipes appeared first on Over The Fire Cooking.