Birria Stuffed Bread is what happens when you take everything you love about slow-cooked beef, fire cooking, and melty cheese—and pack it into a toasty loaf of bread you can slice, dip, and devour. This is stuffed bread done right: fire-seared birria beef, loaded into an Italian loaf, and baked until bubbling and golden. Paired with that rich consomé on the side? It’s basically a beefy, cheesy lava bomb.

Sponsored by Cowboy Charcoal.

The best part? If you made my Birria Ramen, this is your go-to move for using the leftover meat. But even if you’re starting from scratch, this is one of the most flavor-loaded stuffed sandwich bread recipes out there. Especially when you slow-cook that meat over live fire with Cowboy Charcoal—the smoke, the depth, the crusty edges—it just doesn’t get better than that.

Table of Contents

• Why You’ll Love This Birria Stuffed Bread
• Birria Stuffed Bread Recipe Ingredients Round-Up
• ProTip for Stuffed Bread on the Grill
• This sauce is FYR!
• How to Make Birria Stuffed Bread
• Make the Birria Beef
• Assemble the Stuffed Bread
• Top and Serve
• What to Serve with Birria Stuffed Bread
• Leftovers & Reheating Instructions
• More Stuffed Bread
• FAQs for Birria Beef Stuffed Bread
• Most Anticipated Grill of 2025
• Birria Stuffed Bread Recipe

Why You’ll Love This Birria Stuffed Bread

This is the kind of dish that makes people stop talking mid-bite. It’s hot, cheesy, crispy, and packed with that smoky birria flavor we all can’t get enough of. The beef, made with a low and slow heat in a Dutch oven, becomes so tender it melts in your mouth. It soaks up every bit of flavor from dried chiles, tomato, garlic, and warm spices like cinnamon and bay leaf.

Then it’s shredded, cooled, and packed into a loaf of Italian bread with layers of mozzarella cheese. A few minutes in a hot oven and you’ve got cheesy stuffed bread you can slice and dip into a bowl of birria consomé. This recipe hits every note—crunchy, melty, meaty—and makes for the ultimate meal, whether you’re feeding a crew or just cooking for the weekend.

Craving more Birria recipes? No problem. Birria Fries, Birria Steak Pinwheels, Birria Egg Rolls, and Smoked Birria Burgers.

Birria Stuffed Bread Recipe Ingredients Round-Up

• Beef – chuck roast, kosher salt, black pepper, garlic powder, FYR BLK hot sauce
• Chiles – ancho, guajillo, and chipotle chiles, garlic cloves, water
• Braising – beef broth, tomatoes, white onion, oregano, black pepper, salt, cinnamon sticks, bay leaves
• Bread – Italian loaf, mozzarella cheese, diced red onions, chopped cilantro, sliced jalapeños

Once you’ve got that beef slow-cooked and ready, the rest of this stuffed bread recipe comes together fast. Let’s fire it up.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

Shop provisions

How to Make Birria Stuffed Bread

Make the Birria Beef

Start by preheating your fire to medium-high heat, around 375F. Season the chuck roast with kosher salt, black pepper, garlic powder, and a touch of FYR BLK hot sauce for heat. Sear each piece over the flames (or in the dutch oven) for 1–2 minutes per side until browned all over, then pull them off and set aside.

Place a Dutch oven directly over the fire and add your dried chiles (ancho, guajillo, and chipotle), sliced onion, garlic cloves, and chopped tomatoes. Char them for 30–45 seconds per side. Then pour in the water and let it all simmer over the fire for 7–8 minutes.

Once softened, remove from heat and blend everything into a smooth, rich paste. Set that aside.

Now toss your seared beef back into the Dutch oven with the chile paste, beef broth, Mexican oregano, bay leaves, cinnamon sticks, and the rest of your seasoning. Cover and simmer over medium heat until the beef is fall-apart tender—usually around 4 hours, give or take. Skim the fat from the top as it cooks.

Once the meat is done, discard the bay leaves and cinnamon sticks. Strain your birria beef from the consomé, shred it, and let it chill in the fridge for 30 minutes. Keep the consomé in a bowl for dipping.

Assemble the Stuffed Bread

Preheat your oven or grill for two-zone cooking at 400F. Slice your Italian loaf in half lengthwise, separating the top and bottom. Hollow out a shallow divot in the bottom half so you’ve got room to load it up.

Pile in that shredded birria beef until the loaf is packed. Then layer on thick slices of mozzarella cheese. Place it back on the grill or in the oven and bake for 4–6 minutes, or until the cheese is fully melted and gooey.

Top and Serve

Once it’s hot and melty, pull the birria-stuffed loaf off the heat. Sprinkle on some chopped cilantro, diced red onions, and then add the sliced jalapeños for heat and extra crunch. Slice it up, serve with a bowl of warm consomé, and then get ready to dunk.

What to Serve with Birria Stuffed Bread

This beef stuffed bread is rich, cheesy, and filling—so keep the sides light and simple. A crisp green salad with lime dressing cuts through the fat and then balances the heat. Fresh grilled corn on the cob brings a sweet, smoky flavor that also plays well with the beef.

If you’re going big, because why not, serve it alongside fire-roasted potatoes or elotes. And then, of course, a cold cerveza or smoky mezcal cocktail pairs perfectly with the bold spice and savory flavors in every bite.

Leftovers & Reheating Instructions

If you have leftovers (highly unlikely), wrap slices of the bread in foil and store them in an airtight container in the fridge. To reheat, grab your cast iron skillet or place in the oven at 325F for about 10 minutes.

You can also steam the birria beef separately and rebuild a fresh sandwich. Definitely avoid the microwave, because it’ll make the bread soggy and the cheese rubbery. And then don’t forget to also reheat the consomé for dipping.

More Stuffed Bread

Big Mac Stuffed Bread

Pepperoni Pizza Bread

Chorizo Pizza Bread

Jalapeño Popper Bread

Camp Ready Coal Roasted Bread

Jalapeño Cornbread

FAQs for Birria Beef Stuffed Bread

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

Print

Birria Stuffed Bread

The shredded beef Birria Stuffed Bread recipe is the perfect thing to make with your leftovers from the Birria Ramen. It's so easy and you'll love every freakin' delicious bite!

Course Dinner, Lunch

Cuisine American

Prep Time 45 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 45 minutes minutes

Servings 6 people

Calories 384kcal

Author Derek Wolf

Ingredients

Beef:

• 1 Whole Chuck Roast cubed
• 1.5 tbsp Kosher Salt
• 1.5 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• FYR BLK Hot Sauce

Chiles:

• 3 Ancho Chiles stemmed & seeded
• 3 Guajillo Chiles stemmed & seeded
• 2 Chipotle Chiles stemmed & seeded
• 8-10 Garlic Cloves
• 2 cups of Water

Braising & Seasonings:

• 2-3 cups Beef Broth
• 2 Tomatoes cubed
• 1/2 White Onion sliced
• 1.5 tbsp Mexican Oregano
• 2 tbsp Black Pepper
• 1 tbsp Kosher Salt
• 2 Cinnamon Sticks
• 2 Bay Leaves

Bread:

• Red Onions diced
• Cilantro chopped
• Jalapenos sliced
• Large Italian Loaf
• Mozzarella Cheese sliced

Instructions

Birria:

• Preheat your fire to medium high temperature (around 375F)
• Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
• Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
• Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
• Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
• Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.

Stuffed Bread:

• Preheat your oven for two zone cooking at 400F.
• Begin by slicing your Italian Style Loaf in half and separating the top from the bottom (set the tops to the side to be used later). Next, carefully pull out the excess bread so that you create a divot in the bun.
• Stuff with as much birria meat as you can, then cover in sliced mozzarella cheese. Add to the oven to cook for 4-6 minutes until the cheese is really melted.
• Top with chopped cilantro, red onion and jalapenos. Slice and serve with the consomme for dipping. Enjoy!

Notes

ProTip for Stuffed Bread on the Grill

Cook your birria beef low and slow over Cowboy Charcoal for that deep, smoky heat that adds legit flavor to the final sandwich. And when it comes time to melt the cheese, don’t rush—two-zone cooking at 400F lets you get that perfectly gooey cheese without burning your loaf.

Nutrition

Calories: 384kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 3355mg | Potassium: 1120mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5506IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 6mg

The post Birria Stuffed Bread appeared first on Over The Fire Cooking.

Let’s talk about the ultimate mash-up of BBQ greatness—Cowboy Candy Stuffed Onion Rings. That’s right. We’re stuffing sweet, spicy, smoky goodness into a crispy onion ring, wrapping it in bacon, tossing it on the smoker, and serving it up with a smoky chipotle aioli that might just change your life. If you’ve ever thought to yourself, “What if a Texas Twinkie and a jalapeño popper had a baby and it wore an onion ring as a halo?”—this is the recipe for you.

Loaded with Italian sausage, candied jalapeños (aka cowboy candy), and glazed with your favorite spicy BBQ sauce, these bad boys are rich, meaty, tangy, and addictive. Whether you’re looking for an unforgettable side dish, an epic appetizer, or something bold to serve up at your next cookout, this one brings the heat.

Table of Contents

• Why You’ll Love Cowboy Candy Stuffed Onion Rings
• Cowboy Candy Stuffed Onion Rings Ingredients
• How to Make Cowboy Candy Stuffed Onion Rings
• ​The Prep Work
• Stuff It Up
• Chill and Fire Up
• What to Serve with Cowboy Candy Stuffed Onion Rings
• Leftovers & Reheating Instructions
• More with Cowboy candy
• FAQs
• This sauce is FYR!
• Cowboy Candy Stuffed Onion Rings Recipe

Why You’ll Love Cowboy Candy Stuffed Onion Rings

These stuffed onion rings aren’t just food—they’re an event. Inspired by the mouthwatering combo of heat, sweet, and smoke you find in Texas BBQ, this recipe brings the same flavor energy you’d get from a jalapeño popper, but in a bigger, badder package. Imagine your classic crispy onion ring, only instead of a light little bite, it’s stuffed with spicy pork, loaded with sweet jalapeños, wrapped in bacon, and kissed by smoke until it’s golden brown and irresistible.

The mix of flavors here is what makes this dish stand out. You’ve got the juicy ground Italian sausage blending with cowboy candy (which adds just the right touch of sugar and spice), and it’s all seasoned with your favorite burger rub or Derek Wolf’s Cowboy Candy Rub for that extra kick of BBQ magic. Then comes the bacon—because if you’re gonna go bold, you might as well wrap bacon around it—and that final brush of BBQ sauce ties it all together like a smoked-up mic drop.

And while the prep can take a little time (grab a cold drink, throw on a speaker, and enjoy the vibe), the result is absolutely worth it. Whether you’re throwing down on the grill for game day or just flexing your backyard BBQ muscles, these onion rings are guaranteed to make you the hero of the patio.

Cowboy Candy Stuffed Onion Rings Ingredients

Here’s everything you’ll need to bring this perfect combination to life:

For the Stuffed Onion Rings:

• Whole Onions (yellow or white) – The backbone of the ring. Go for big, round ones for the perfect shape.
• Ground Italian Sausage – Juicy and savory with a little spice to stand up to the sweetness.
• Candied Jalapeños (Cowboy Candy) – Brings the sweet heat that makes this recipe pop.
• Sliced Bacon – For wrapping, crisping, and flavor-punching.
• Cowboy Candy Rub – Adds that signature BBQ flavor; use any of your favorite BBQ rubs if you’re in a pinch.
• Spicy BBQ Sauce – Glaze it up in the final minutes for a sticky, sweet, spicy finish.

For the Smoky Chipotle Aioli:

• Mayonnaise – Rich and creamy base for the dip.
• Chipotle in Adobo – Smoky heat that balances out the richness.
• Lime Juice – Adds brightness and cuts through the fat.
• Garlic – Because garlic makes everything better.
• Kosher Salt, to taste – Just a pinch to round it out.

Stock Up on Derek’s Newest Spice Blend

Buy Now

How to Make Cowboy Candy Stuffed Onion Rings

​The Prep Work

First, in a large bowl, combine your ground Italian sausage and chopped cowboy candy. Pro tip: keep that sausage cold. If it gets warm, it becomes tough to handle and won’t hold its shape. The chill makes for cleaner work.

Next, let’s work on the onions. Start by peeling your onions and then slicing them into thick 1” rings. You’re gonna want the biggest outside and inside rings to make the structure for your stuffed onion “donuts.” Think like an engineer—this is architecture for your taste buds.

Stuff It Up

Take an outer onion ring and pack in a handful of the sausage mix. Press it all the way around the inside of the ring, forming a solid donut shape. Then, slide a smaller ring into the center so it all stays intact. You’ll end up with a solid, meaty loop of glory.

Now it’s time to wrap bacon around the outside of each stuffed ring. Overlap each strip slightly to ensure coverage, but don’t overdo it—you want that bacon to crisp up, not turn rubbery. Set the rings on a tray and give them a good dusting with your Cowboy Candy Rub or favorite burger rub.

Chill and Fire Up

Place the rings in the fridge for 30 minutes to set. During this time, fire up your smoker for indirect cooking at 275 degrees F. Toss in a few wood chunks if you like a good smoky blast.

Now it’s time to smoke ’em low and slow. Set your onion rings on the smoker in a single layer and let ‘em cook for about 45–60 minutes, or until the internal temp hits 165F. Keep an eye on things—flare ups with the bacon can sneak up on you. In the final 10 minutes, brush on that spicy BBQ sauce and let it caramelize into a beautiful, tacky glaze.

While your rings are cooling, whip up the smoky chipotle aioli by mixing all the ingredients together in a bowl. Serve that creamy dip on the side and get ready to make some friends.

What to Serve with Cowboy Candy Stuffed Onion Rings

You’ve got a bold, meaty centerpiece—now you need some sides to match. These rings go great with homemade ranch, buffalo chicken sliders, or even grilled hot dogs if you’re going full BBQ spread. Add in a crisp coleslaw or some charred street corn and you’ve got a lineup worthy of any backyard bash.

And if you’re in the mood for quick sweet snacks after all that savory goodness, try throwing some candied bacon or grilled pineapple into the mix.

Leftovers & Reheating Instructions

If by some miracle you have leftovers (we’re impressed), stash them in an airtight container in the fridge for up to 3 days. To reheat, toss them in the air fryer at 375F for 6–8 minutes until they’re sizzling and crispy again. Avoid the microwave unless you like soggy bacon—we don’t judge, but we also don’t recommend it.

More with Cowboy candy

Cowboy Candy

Cowboy Candy Party Ribs

Cowboy Candy Burger

FAQs

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

Cowboy Candy Stuffed Onion Rings

Cowboy Candy Stuffed Onion Rings for a spicy, sweet and smoky onion ring experience!

Course Appetizer, Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 People

Calories 2328kcal

Author Derek Wolf

Ingredients

Onion Ring

• 1.5 lbs Ground Italian Sausage
• 2-3 Whole Onions ideally yellow or white
• 2 lbs Sliced Bacon
• ½ cup Candied Jalapenos chopped
• ¾ cup Cowboy Candy Rub
• 1.5 cups Favorite Spicy BBQ Sauce for glaze

Smoky Chipotle Aioli

• 1 cup Mayonnaise
• ¼ cup Chipotle in Adobo
• 1 medium Lime juiced
• 1 Garlic Clove pressed
• Kosher Salt to taste

Instructions

• Begin by peeling the outside layer of your onions and slicing into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our burger stuffed onion rings.
• In a bowl, mix together the ground italian sausage and the chopped candied jalapeños.
• Take an outside ring and grab a handful of sausage mixture and place it in the center. Shape the ground sausage to the outside of the onion then place the smaller inside ring into the ground beef to make a “donut” shape.
• Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the burger stuffed onion rings you like.
• Season all the onion rings with my Cowboy Candy Rub and set in the fridge for 30 minutes to set.
• Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
• Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal. In the last 10 minutes, drizzle your favorite spicy bbq sauce over the top and glaze the onion rings.
• Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
• In a bowl, mix together the smoked chipotle aioli and set to the side.
• Serve with aioli for dipping and enjoy!

Nutrition

Calories: 2328kcal | Carbohydrates: 107g | Protein: 59g | Fat: 188g | Saturated Fat: 57g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 74g | Trans Fat: 0.4g | Cholesterol: 302mg | Sodium: 4229mg | Potassium: 1799mg | Fiber: 23g | Sugar: 58g | Vitamin A: 1329IU | Vitamin C: 17mg | Calcium: 810mg | Iron: 21mg

The post Cowboy Candy Stuffed Onion Rings appeared first on Over The Fire Cooking.

When it comes to burgers, I’m always chasing new favorite ways to take the bold and craveable to a whole new level. And let me tell you, this Cowboy Candy Burger hits just right. It’s sweet, it’s spicy, it’s smoky—and stacked high with crispy bacon, a runny fried egg, and of course, a spoonful of sticky homemade Cowboy Candy made with my brand-new Cowboy Candy Rub.

What the heck is Cowboy Candy Rub? Well, it’s my new caramelized jalapeño pepper blend that you’re gonna want to sprinkle on everything. Trust me, it’s so good, it borders on addictive. You’re gonna love all the ways you can make the most of this epic seasoning, including the Cowboy Candy Grilled Steak with Bacon Jam.

Thanks to all the intense, sweet, and spicy jalapeño flavor combo my new rub brings to the beef, this burger is unbeatable. I’m talking texture, richness, heat, and that “grab-a-napkin” kind of mess that tells you you’re doing it right. Whether you’re making it for brunch, dinner, or straight-up food glory, this cowboy burger’s got you covered.

Table of Contents

• Why You’ll Love Cowboy Candy Burger
• Cowboy Candy Burger Ingredients Round-Up
• And It’s 🔥
• How to Make the Cowboy Candy Burger
• Cowboy Candy Recipe
• Pro-Tip: Save the syrup!
• Aioli action
• Burger Bliss
• Cowboy Candy Burger Assembly
• What to Serve with Cowboy Candy Burger
• Leftovers & Reheating Instructions
• More Burger Recipes
• FAQs for Cowboy Candy Burger
• Most Anticipated Grill of 2025
• Cowboy Candy Burger Recipe

Why You’ll Love Cowboy Candy Burger

If you haven’t made cowboy candy before, now’s the time to try these quick sweet snacks. It’s a great way to level up just about anything—the perfect combination of sweet heat from spicy peppers that is meant for burgers, hot dogs, and even baked beans. And when you combine that sweet heat with a juicy, cheese-covered burger, you get a flavor combo that’s straight-up addictive.

This recipe brings a little bit of everything: spicy hot peppers cooled by a creamy aioli, savory bacon alongside rich egg yolk, and a perfectly seasoned patty all kissed by fire. The spicy flavor of the Cowboy Candy cuts through the richness, and the whole thing is tied together with melty cheese and toasted buns. It’s a full-flavor experience in every bite. Plus, it’s super versatile—you can cook it over an open flame, on a gas grill, or in a cast iron skillet on your stove. 

Want the OG version of this burger? Check out the original Cowboy Candy recipe for a more classic take on this burger—no egg, no rub, just pure, sweet jalapeño heat. And if you’re still hungry for more bacon-loaded burger madness, don’t stop here. These are next on your list: BBQ Bacon Burger, Bacon Jam Burgers, and Mega Bacon Cheeseburger.

Cowboy Candy Burger Ingredients Round-Up

• Burger – Pick up some high-quality ground beef (80/20 is ideal), slices of cheese (American, jack, cheddar, your choice), and some of my killer Cowboy Candy Rub. 
• Cowboy Candy – For the star of this show, you’ll need a heaping pile of fresh jalapenos, brown sugar, apple cider vinegar, and more of the rub. 
• Sweet & Spicy Aioli – A tangy, creamy sauce made with mayo, a spoonful of leftover syrup (aka cowboy candy brine), Dijon mustard, hot sauce, and a bit more Cowboy Candy Rub. 
• Toppings – Grab some farm-fresh eggs, your favorite bacon, and some burger buns to round out this recipe. 

Now that you know what to get from the store (or delivery!), let’s make the most freakin’ delicious burgers on the backyard grill.

Cowboy Candy Is Here

And It’s 🔥

Jalapeño, brown sugar, and vinegar. This one hits all the right notes.

Cowboy Candy is the latest from Derek Wolf – built for those who like a little sweet with their spice.

BUY NOW

For more with my Cowboy Candy Rub, check out Cowboy Candy Party Ribs and Cowboy Candy Rubbed Grilled Steak with Bacon Jam!

How to Make the Cowboy Candy Burger

Cowboy Candy Recipe

First, let’s kick things off with the real star: the Cowboy Candy. Toss a cast iron skillet over medium heat, then add your brown sugar, apple cider vinegar, and Cowboy Candy Rub. Stir it all up until you get a smooth, sweet base. Bring it to a boil, then toss in those jalapeño slices and simmer them for about 2-3 minutes.

Using a slotted spoon, remove the peppers and set them aside. Keep boiling the syrup for another 5–6 minutes to thicken it up, then combine everything in a mason jar. Toss it in the fridge and let it rest for a few hours—or even better, a few days—to let those flavors develop into straight-up liquid gold.

Aioli action

Next, mix together your sweet & spicy aioli in a small bowl: mayo, cowboy candy brine, mustard, hot sauce, and more rub. Stir well and let it sit while you get to grilling.

Burger Bliss

Season your burger patties generously with my Cowboy Candy Rub. Next, go ahead and toss them in the fridge until ready to cook. Preheat your grill for two-zone cooking at medium-high heat (around 375F). Sear the patties for 3–4 minutes per side, and before pulling them off, top with cheese to melt into that gooey goodness.

In another skillet or over the fire, cook your bacon until it’s as crispy as you like it. Then fry your eggs—keep those yolks runny if you’re like me.

Cowboy Candy Burger Assembly

Finally, assemble your burgers: toasted buns, aioli, patty, egg, cowboy candy, more aioli, and the top bun. Done. Serve it hot and enjoy every smoky, spicy, juicy bite. Cheers!

What to Serve with Cowboy Candy Burger

This burger is loud and proud on its own, but if you want to build a full plate, I’ve got some go-to combos. I like pairing it with something that brings either crunch or a little cooling relief. Fried onions or onion rings are a no-brainer—they add texture and another layer of indulgence. If you’re keeping it classic, a pile of sweet potato fries or kettle chips on the side works great too.

I also love throwing some Bush’s Original Baked Beans on the plate, especially when you stir in chopped bacon and a spoonful of cowboy candy for that sweet and spicy twist. And hey, don’t forget the drink! This burger’s big on flavor, so a cold beer, a smoky old-fashioned, or a spicy Bloody Mary hits just right.

Leftovers & Reheating Instructions

If you end up with leftovers (which, honestly, is doubtful), you can absolutely save them for round two. Keep all the components separate when storing. So, burger patties in one container, toppings in another, and the buns on their own so they don’t get soggy.

When it’s time to reheat, throw the patties back in a cast iron skillet over medium heat for a few minutes until warmed through. Toast your buns fresh to bring back that golden brown crunch. As for the egg? Fry a fresh one—no one wants a rubbery yolk.

Your Cowboy Candy will last a few weeks in the fridge stored in that Mason jar, and don’t you dare toss the leftover syrup. That stuff is perfect for glazing hot dogs, brushing onto wings, or stirring into a spicy marinade.

More Burger Recipes

The Best Burger Recipes

Best Smash Burger Recipes

BBQ Bison Burger

Mega Bacon Cheeseburger

Charred BBQ Burger

Filet Mignon Burger

FAQs for Cowboy Candy Burger

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

Print

Cowboy Candy Burger

This breakfast-style farm burger features bold layers of Cowboy Candy, crispy bacon, a fried egg, and a few spicy surprises.

Course Breakfast, Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 1575kcal

Author Derek Wolf

Ingredients

Burger:

• 1 lbs Ground Beef
• 6-8 Sliced Cheese
• 1/4 cup Cowboy Candy Rub

Cowboy Candy:

• 1 lb Jalapeños thinly sliced
• 3 cups Brown Sugar
• 1 cup Apple Cider Vinegar
• ½ cup Cowboy Candy Rub

Sweet & Spicy Aioli:

• ½ cup Mayonnaise
• 1 tbsp Cowboy Candy Brine
• 1 tsp Cowboy Candy Rub
• 1 tsp Dijon Mustard
• 1 tsp Hot Sauce

Toppings:

• 2-3 Fried Egg
• ½ lb Chopped Bacon
• Burger Buns as needed

Instructions

Cowboy Candy:

• Add a cast iron skillet to medium heat.
• Place all the ingredients (outside the jalapenos) to the skillet and bring to a boil.
• Add the jalapeños to the rolling boil for 2-3 minutes, then use a slotted spoon to remove the softened jalapeños and set aside. Boil the sugar sauce for 5-6 more minutes, then pull off and add everything to a mason jar.
• Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.

Burgers:

• Mix together all the ingredients for the Sweet & Spicy Aioli and set to the side.
• Slather your burgers with oil and generously season with my Cowboy Candy Rub. Set in the fridge until ready to cook.
• Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
• Next, add your burgers to the grill and cook for 3-4 minutes per side or until the burgers are 165F. Before the burgers are done, top each with a slice of cheese to melt. Once everything is done, pull off to let it rest for 10 minutes.
• Add a cold skillet along with bacon and cook until done to your liking. Pull off and let cool.
• Add to the skillet an egg and fry until done to your liking. Pull off and set to the side.
• Start with your burgers with buns, aioli, burger, egg, cowboy candy, more aioli and top of burger. Serve and enjoy!!

Notes

Pro-Tip: Save the syrup!

That leftover syrup from your Cowboy Candy fixins? Use it to glaze ribs, brush on grilled veggies, stir into tangy BBQ sauce, or even mix into a Bloody Mary for a wild twist. It’s spicy, sticky gold—don’t let it go to waste.

Nutrition

Calories: 1575kcal | Carbohydrates: 203g | Protein: 47g | Fat: 69g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 232mg | Sodium: 1352mg | Potassium: 1748mg | Fiber: 23g | Sugar: 167g | Vitamin A: 2173IU | Vitamin C: 136mg | Calcium: 936mg | Iron: 22mg

The post Cowboy Candy Burger appeared first on Over The Fire Cooking.

Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything. Most people picture creamy brie cheese wrapped in prosciutto as a deliciously popular appetizer pulled from a hot oven during the holiday season. I had to take this crowd favorite for a spin over open fire. And it definitely does not disappoint. 

I made this prosciutto-wrapped brie with bacon jam with Président® Brie, which was so freakin’ delicious. The buttery, creamy texture and flavor of this soft cow’s milk cheese was perfect with the prosciutto and jam. The company was founded in 1933 in France’s Loire Valley, which means they have more than 75 years of French artisanship and tradition in their cheesemaking. The company also has the world’s widest range of specialty cheeses and numerous awards for its brie cheese and other products, including at the World Championship Cheese Contest in Wisconsin and the World Dairy Expo Contest, So, using Président’s rich brie in this recipe was a no-brainer.

Post sponsored by Président.

Table of Contents

• Why You’ll Love Brie Wrapped in Prosciutto
• Prosciutto-Wrapped Brie Ingredients
• Grilling Your Steak
• How to Make Brie Wrapped in Prosciutto
• Grilling the Prosciutto-Wrapped Brie
• Making the Bacon Jam
• Serving the Brie Wrapped in Prosciutto 
• What to Serve with Prosciutto-Wrapped Brie
• ​Leftovers and Reheating
• For More Pork
• ​FAQs
• Most Anticipated Grill of 2025
• Prosciutto Wrapped Brie with Bacon Jam Recipe

Why You’ll Love Brie Wrapped in Prosciutto

This prosciutto-wrapped brie is a medley of both flavors and textures. Since we wrap slices of prosciutto around the cheese and slowly grill the whole thing over the fire, it gets nice and crispy on the outside by gooey in the middle. It’s simple, it’s fun, it’s freakin’ delicious — it’ll definitely be the most popular app at your next party. 

Or, if you want to make this more than a fun appetizer, you can do what we did and serve the brie wrapped in prosciutto with crusty bread and steak! Meals based on cheese? Doesn’t get any better.

If you want more cheese-forward recipes, check out my Smoked Beer Cheese, BBQ Mac & Cheese, Chili Cheese Glizzburger and Chili Cheese Dog.

Prosciutto-Wrapped Brie Ingredients

• Brie: This part of the recipe is super simple, with one Président Brie cheese wheel, slices of prosciutto and — if you’re feeling extra — grilled steak. 
• Bacon Jam: This homemade bacon jam brings a TON of flavor. We’re making it with crumbled bacon, diced red onions, sliced jalapeño, maple syrup, brown sugar, oil and kosher salt. It’s easy to make, but if you’re looking to save time, you can always go with a premade bacon jam from your local supermarket. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

How to Make Brie Wrapped in Prosciutto

Grilling the Prosciutto-Wrapped Brie

First, preheat your fire to medium-high heat (about 350 degrees Fahrenheit). Next, break out your 8-ounce wheel of Président Brie and carefully wrap it in 10-12 slices of prosciutto.

Slather the whole thing with a little oil on top.

Place the brie wrapped in prosciutto on the grill. Let the cheese and meat slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle. Pull the melty brie off to cool for 2-3 minutes. 

Making the Bacon Jam

Time to add that sweet, salty, spicy topping! Start by preheating your grill to medium-high heat (about 350 degrees F) for direct cooking. About two minutes before you start cooking, place a cast iron skillet on the grill. 

Next, add 6-8 slices of bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.

Then, add 2 tablespoons neutral oil to the skillet, then 1 cup diced red onions and 1 sliced medium jalapeño. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This process should take about 4-6 minutes. 

Halfway through the cook, add 1.5 tablespoons brown sugar to deepen the color. When the onions are close to done, add in 2 tablespoons maple syrup and crumbled bacon. Simmer everything together and remove the skillet from heat.

Serving the Brie Wrapped in Prosciutto 

Once everything is done cooking, top the prosciutto-wrapped brie with bacon jam and serve with crusty bread and grilled steak. Enjoy!

What to Serve with Prosciutto-Wrapped Brie

This recipe is so freakin’ delicious with the steak and crusty bread we served here. If you’re looking for something a little different, you could serve your slice of brie with crackers and a grilled vegetable, like asparagus spears or zucchini. Some fried sage leaves as a garnish would be great too.

​Leftovers and Reheating

If you’ve got leftover brie wrapped in prosciutto, wrap it in parchment paper or wax paper, then place in an airtight container. Store in the fridge for up to three days. To reheat, place the whole thing on a baking sheet or in a cast iron skillet and warm up in the oven or on the grill at medium heat. If you wrap it in parchment paper, you can place that on the baking sheet under the brie for easy cleanup. 

For More Pork

Chorizo Stuffed Porchetta

Campfire Pork Loin

Tomahawk Pork Chops Recipe

Smoked Bacon Wrapped Pork Tenderloin

Hatch Chile Mezcal Pork Tacos

Bacon Wrapped Honey Cajun Pork Tenderloin

​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

Print

Prosciutto Wrapped Brie with Bacon Jam

Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 536kcal

Author Derek Wolf

Ingredients

Brie:

• 1 Président® Brie Cheese Wheel 8oz
• 10-12 Prosciutto Slices
• Grilled Steak Optional

Bacon Jam:

• 6-8 slices Bacon crumbled
• 1 cup Diced Red Onions
• 1 medium Jalapeno sliced
• 2 tbsp Maple Syrup
• 1.5 tbsp Brown Sugar
• 2 tbsp Neutral Oil
• Kosher Salt to taste

Instructions

Brie Cheese:

• Preheat your fire to a medium high heat (about 350F).
• Break out the Président® Brie Cheese and carefully wrap in prosciutto all over. Slather with a little oil on top.
• Add to the grill to slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle.
• Pull off to cool for 2-3 minutes, then serve with crusty bread and grilled steak. Enjoy!

Bacon Jam:

• Note: Use a premade bacon jam to speed things up!
• Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
• Add your bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.
• Then add oil in the skillet and add your thinly sliced onions and jalapenos. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This should take about 4-6 minutes to achieve.
• Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off.

Notes

Grilling Your Steak 

you’re serving this prosciutto-wrapped brie with grilled steak, here are a few tips to help you make the most of your meal. 

• Invest in a good steak. The right cut, such as a good filet mignon, ribeye steak, or New York Strip Steak can make all the difference from an OK meal to an unforgettable one.  
• Bring your raw steak to room temperature before grilling. Taking this step ensures even cooking throughout the center of the steak and also gets you a better crust.
• Check the internal temperature with a meat thermometer. You’ve invested in a tasty cut, and having this precision instrument will keep you from overcooking it.
• When you’re done cooking, let the steak rest before you cut it. And make sure you cut against the grain for the most tender, juicy bites. 

I’ve got more of these tips and recipe ideas in my roundup of my favorite grilled steak recipes, so check it out for some inspiration.

Nutrition

Calories: 536kcal | Carbohydrates: 17g | Protein: 19g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 711mg | Potassium: 314mg | Fiber: 1g | Sugar: 13g | Vitamin A: 462IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 1mg

The post Prosciutto-Wrapped Brie with Bacon Jam appeared first on Over The Fire Cooking.

When it comes to making the magic happen on the smoker, Cowboy Candy Party Ribs are an unbeatable recipe. They feature my new Cowboy Candy Rub, which is the legit flavor bomb you didn’t know you needed until now. They are also the slow-cooked, fall-off-the-bone kind of smoked ribs that break your heart a little when they’re gone.

In other words, these Cowboy Candy Party Ribs aren’t just your typical smoked ribs — they’re a full-blown BBQ flex. Whether you’re gearing up for a backyard bash, game-day spread, or just want to impress the neighbors, this one checks all the boxes.

Table of Contents

• Why You’ll Love Party Ribs with Cowboy Candy Rub
• Party Ribs Ingredients Round-Up  
• And It’s 🔥
• How to Make the Cowboy Candy Party Ribs
• First, Let’s Make Cowboy Candy
• Now for the Party Ribs
• Won’t slicing Ribs before smoking dry them out?
• The Rub
• What to Serve with Party Ribs
• Leftovers & Reheating Instructions
• FAQs for Cowboy Candy Party Ribs
• Cowboy Candy Party Ribs Recipe

Why You’ll Love Party Ribs with Cowboy Candy Rub

Honestly, ribs on their own are freakin’ delicious. But when you marry rich smoke flavor with a layer of sweet heat and caramelized BBQ glaze? Game-changer. These smoked party ribs are cut individually, which means they’re snackable, dippable, and dangerously easy to keep popping in your mouth.

The cowboy candy adds that perfect zing. Jalapeños bathed in sweet syrup bring a subtle heat that hits after the smoke. It’s bold but balanced. You’re getting that beautiful bark from the rub, a juicy bite from the meat, and then BOOM — a sweet burn from the glaze. The kind that leaves you licking your fingers and reaching for another.

Plus, the whole process is fun and chill. You prep a few things, set your smoker, and let it do its thing. You’ll be staring at a tray of ribs that taste like they came straight out of a BBQ joint — only better, because of the epic flavor we’re throwing down today is right in your own backyard.

If you’re having a ribs fest from your backyard smoker, don’t miss these other recipes: Jalapeño Watermelon BBQ Ribs, Fried Sticky Ribs, Smoked Party Ribs, Habanero Peach Smoked Ribs, and Maple Cajun Smoked Ribs.

Party Ribs Ingredients Round-Up  

• Ribs – You’ll want to pick up a couple of racks of pork ribs, some yellow mustard to help the rub stick, and my Cowboy Candy Rub.
• Crutch for Party-Style Smoked Ribs – You’ll also need unsalted butter, your favorite BBQ sauce, and a batch of homemade cowboy candy. You may already have some in the fridge.

Cowboy Candy Is Here

And It’s 🔥

Jalapeño, brown sugar, and vinegar. This one hits all the right notes.

Cowboy Candy is the latest from Derek Wolf – built for those who like a little sweet with their spice.

BUY NOW

• Cowboy Candy – You’ll need to grab a pound of jalapeños, apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and cayenne powder. 

Aside from the Cowboy Candy Rub and fresh jalapeños, odds are you already have most of this stuff hanging out in your pantry. Once you’re stocked, it’s time to fire things up.

For more Cowboy Candy recipes, check out Cowboy Candy, Cowboy Candy Burger, and Cowboy Candy Rubbed Grilled Steak.

How to Make the Cowboy Candy Party Ribs

Let’s get into it like we’re hanging out in the backyard with some cold drinks, good music, and a slow-smoking fire rolling in the pit.

First, Let’s Make Cowboy Candy

Start by heating up a cast-iron skillet over medium heat. Pour in your apple cider vinegar, granulated sugar, turmeric, celery seed, garlic, and cayenne. Give that mix a stir and bring it to a soft boil. It’ll start smelling like spicy candy in no time.

Now, throw in those thinly sliced jalapeños. Let them roll in that bubbling heat for a couple minutes — 2 or 3 is all they need — just enough to soften up and soak in the sweet heat. After that, scoop them out and keep the syrup simmering for another 5-6 minutes to let it thicken up into a sticky glaze.

Combine everything in a mason jar and stash it in the fridge. It’ll be tasty after a few hours, but give it 3–4 days if you want those flavors to really marry.

Now for the Party Ribs

Start with your pork ribs. Flip them over and remove that silver membrane from the back — it’s tough, doesn’t cook well, and messes with the texture. Once that’s off, slice the rack into single bones — one bone per piece. This is what sets them apart as “party ribs”. They’re easy to grab, snack on, and share without any utensils.

Won’t slicing Ribs before smoking dry them out?

Now, let’s clear up that big question I hear all the time. The answer is: Nope. Not when it’s done right.

Because we’re slicing the ribs while they’re still raw, they develop a flavorful bark all the way around each rib as they smoke. That crust locks in the juices and builds incredible texture.

What would dry them out? Slicing them after partially smoking — at that point, the outer bark has already started forming, and cutting into it mid-cook breaks that seal. So keep this in mind: slice them raw, get the bark going early, and let the smoke work its magic from every angle.

This method gives you everything you love about traditional smoked ribs — the flavor, the tenderness, the smoke — but served up party-style. That’s the real difference. Same smoked cooking process, different presentation — and way more fun to eat.

The Rub

Next up, rub each rib down with yellow mustard. This doesn’t add flavor — it’s just a binder to help your rub stick and build that crust. Then coat them generously with Cowboy Candy Rub. Don’t be shy here — heavy coverage equals bold flavor.

Get your smoker rolling at 250F. Use whatever wood you love — hickory brings the punch, apple adds that sweet smoke. Lay your ribs on the grates and let them ride until they hit an internal temperature of 165F — usually takes about 90 minutes.

Once they hit that mark, transfer them to a foil pan. For the crutch, toss in some unsalted butter, a good pour of BBQ sauce, and then a solid helping of your cowboy candy. Cover it up tight with foil and let it go another hour — this step is all about locking in moisture and layering flavor.

After that, pull the foil and let the ribs go uncovered for about 30 more minutes. This is where the glaze thickens, the sugars caramelize, and everything gets sticky, sweet, and smoky.

Let them rest for about 10 minutes, then stack ’em high and get ready to pass the napkins — these ribs are gonna steal the show. Cheers!

What to Serve with Party Ribs

These ribs bring the party, but every MVP needs a strong supporting cast. Serve them up with grilled corn on the cob slathered in chili-lime butter, a bright and creamy coleslaw to cut the heat, and maybe some pickled red onions for a pop of acid. Add in some buttery cornbread or thick Texas toast for sopping up extra sauce.

Need drinks? Cold beers, sweet tea, or even a spicy margarita pair beautifully. Whatever you serve, make sure it’s low-fuss — these ribs are the star.

Leftovers & Reheating Instructions

If you’re lucky enough to have leftovers, wrap them tightly in foil or pop them in a sealed container. They’ll last in the fridge for 3–4 days. When you’re ready to reheat, throw them in the oven at 300F for 15–20 minutes, wrapped in foil with a splash of apple juice or BBQ sauce to keep things moist. You can microwave them too — they’re still good, but just not as crispy.

Pro tip: Chop up the rib meat and throw it in tacos, on nachos, or even in an egg scramble the next day. It’s that versatile.

FAQs for Cowboy Candy Party Ribs

Stock Up on Derek’s Newest Spice Blend

Buy Now

Print

Cowboy Candy Party Ribs

Cowboy Candy Party Ribs are smoked ribs layered with the bold, sweet heat of my new Cowboy Candy Rub. Smoke them until that bark is perfect, then finish in a cowboy candy-BBQ sauce crutch for a tender, flavor-packed bite.

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 6 people

Calories 1151kcal

Author Derek Wolf

Ingredients

Ribs:

• 2 Racks of Ribs
• 1 cup Cowboy Candy Rub
• ¼ cup Yellow Mustard

Crutch:

• 6 tbsp Unsalted Butter
• 1 cup HNY FYR BBQ Sauce
• 1 cup Cowboy Candy recipe below

Cowboy Candy:

• 1 lb Jalapeños thinly sliced
• 1 cup Apple Cider Vinegar
• 3 cups Granulated Sugar
• 1/2 tsp Turmeric
• 1/2 tsp Celery Seed
• 1.5 tsp Granulated Garlic
• 1 tsp Cayenne Powder

Instructions

Cowboy Candy:

• Add a cast iron skillet to medium heat.
• Place all the ingredients (outside the jalapeños) to the skillet and bring to a small boil.
• Add the jalapeños to the rolling boil for 2-3 minutes, then pull off and set aside. Boil the sugar sauce for 5-6 more minutes, then pull off and add everything to a mason jar.
• Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.

Party Ribs:

• Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then slather in yellow mustard. Season generously with my Cowboy Candy Rub and set to the side.
• Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
• Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once then hit temperature, add to a foil bin with all the ingredients for the crutch. Cover in foil and place back on the smoker for one more hour.
• After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
• Serve and enjoy!

Notes

Will slicing ribs before smoking dry them out?

Nope. Not when it’s done right.

Because we’re slicing the ribs while they’re still raw, they develop a flavorful bark all the way around each rib as they smoke. That crust locks in the juices and builds incredible texture. What would dry them out? Slicing them after partially smoking — at that point, the outer bark has already started forming, and cutting into it mid-cook breaks that seal. So keep this in mind: slice them raw, get the bark going early, and let the smoke work its magic from every angle.

This method gives you everything you love about traditional smoked ribs — the flavor, the tenderness, the smoke — but served up party-style. That’s the real difference. Same smoked cooking process, different presentation — and way more fun to eat.

Nutrition

Calories: 1151kcal | Carbohydrates: 155g | Protein: 27g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 1072mg | Potassium: 1202mg | Fiber: 21g | Sugar: 121g | Vitamin A: 2499IU | Vitamin C: 93mg | Calcium: 691mg | Iron: 18mg

The post Cowboy Candy Party Ribs appeared first on Over The Fire Cooking.

Grilled Lobster Tails with Beer Butter might just be the most freakin’ delicious way to celebrate summer. Fresh lobster tails with a tangy beer butter sauce are just what you’re crew will love on a scorching hot day.

Sponsored by Samuel Adams

This grilled lobster tail recipe is impressive without being too fussy. Although I can’t say it won’t be messy with the spicy garlic herb butter dripping down your fingers if you dive right in without cutlery. This is undoubtedly the perfect meal for special occasions, enjoyed around the fire pit with friends, cold beers in hand, and soaking up every second of summer.

This tasty summer recipe showcases my favorite beer, the Samuel Adams Summer Ale. If you’ve never tried it, don’t wait. It’s a seasonal wheat ale with the perfect balance of citrus notes to wash down the grilled, melt-in-your-mouth lobster.

Table of Contents

• Why You’ll Love the Grilled Lobster Tails with Beer Butter
• Lobster Recipe Ingredients Round-Up
• ProTip for Cooking with Lobster
• Most Anticipated Grill of 2025
• How to Make Grilled Lobster Tails with Beer Butter
• Season
• Make the Beer Butter
• Grill the Lobster
• Serve It Up
• What to Serve with Grilled Lobster Tails with Beer Butter
• Leftovers & Reheating Instructions
• More Lobster Tail
• FAQs for Grilled Lobster Tails
• Grilled Lobster Tails with Beer Butter Recipe

Why You’ll Love the Grilled Lobster Tails with Beer Butter

This is that backyard magic. You’re not messing with a live lobster or making anything complicated. Just grab a few whole lobster tails, fire up the grill, and get ready for something that tastes like a vacation in your own backyard. The flavor of the fire hits the lobster meat just right—smoky, sweet, and also tender.

Then comes the beer butter, which turns this into a full-on flavor explosion. It’s packed with garlic, fresh herbs, a little heat from cayenne and red chili flakes, and then finished with a splash of citrusy beer to brighten it up. Add a cold Sam Adams to the mix, and it’s the perfect dinner for warm nights and good company.

If you’re looking for more epic lobster tail recipes, check out this post for a complete round-up: Best Lobster Tail Recipes.

Lobster Recipe Ingredients Round-Up

• Lobster — Whole lobster tails, kosher salt, garlic powder, black pepper, canola oil
• Beer Butter — For the cowboy butter with beer, you’ll need some unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne powder, and then some Sam Adams Summer Ale. 

Now that you know the fresh, simple ingredients to pick up at the grocery store (or get delivery!), let’s get to it. 

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

How to Make Grilled Lobster Tails with Beer Butter

Start by letting your raw lobster tails sit out until they hit room temperature. This helps them cook evenly over flame. Using a sharp knife or kitchen shears, cut down the top of the shell from the base to the tail fin, cutting into the tail meat but not all the way through. Flip and slice the bottom of the shell, too, so you can fully open it up like a book and expose the meat.

Season

Brush a little canola oil (or olive oil) over the exposed meat. Then season generously with kosher salt, garlic powder, and black pepper. Keep it simple and bold. That’s how lobster likes it.

Make the Beer Butter

In a small bowl, combine your melted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne, and the beer. Stir until smooth. This is your liquid gold—for basting and dipping. Note: I added a hot coal to my butter to make it a smoked butter. This is optional, but I dig the smoky flavor.

Grill the Lobster

To cook the Grilled Lobster Tails with Beer Butter, let’s preheat your grill to medium-high heat, around 400F. Place your lobster tails meat side down on the grill grates. Cook for 2–3 minutes, just until the meat turns white and the lobster shells turn bright red.

Then flip and baste with the butter mixture, letting that flavor soak in as you finish them off for another 1–2 minutes. Use a thermometer if needed—the internal temp should hit 145F for perfect, juicy lobster.

Serve It Up

Pull the grilled lobster tails off the grill, plate them hot, and pour some extra beer butter into a dipping bowl. Hit it all with a few lemon wedges on the side, crack open a Sam Adams Summer Ale, and you’re golden. Cheers!

What to Serve with Grilled Lobster Tails with Beer Butter

You don’t need much to make this meal shine, besides the cold Samuel Adams beer. That said, a few good sides can take it over the top. Crispy fries are always a hit, especially when they soak up that extra beer butter. A light summer salad with a tangy lemon juice vinaigrette brings some needed brightness to balance the richness of the lobster.

If you’ve got a crusty bread loaf lying around, throw it on the grill for a minute or two—then use it to mop up every last drop of melted butter. Grilled vegetables like asparagus or charred corn are also great options. And if you’re like me and want some extra heat, don’t be shy with a splash of hot sauce on the side.

Leftovers & Reheating Instructions

If you’re lucky enough to have leftover Grilled Lobster Tails with Beer Butter, don’t let them go to waste. Let the lobster cool completely, then remove the meat from the shell and store it in an airtight container in the fridge.

To reheat, toss gently in a cast iron skillet with a little leftover beer butter, or steam it with a splash of water over low heat. Skip the microwave—this isn’t the time to dry out your hard-earned lobster. And for those tracking macros or on a calorie diet, lobster is a lean, clean protein—just go easy on the butter… or don’t. You do you.

More Lobster Tail

Wood Plank Lobster Tails

Sriracha Butter Grilled Lobster Tails

Dirty Lobster Tails with Hatch Chile Butter Sauce

Smoked Lobster Tails

Parmesan Crusted Lobster Tails

Smoked Lobster Tails with garlic butter

FAQs for Grilled Lobster Tails

Get Derek’s Newest Spice Blend

Buy Now

Print

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.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 464kcal

Author Derek Wolf

Ingredients

Lobster Ingredients:

• 3-4 Whole Lobster Tails
• ½ tbsp of Kosher Salt
• ½ tbsp Garlic Powder
• ½ tbsp of Black Pepper
• Canola Oil as needed

Beer Butter:

• 2 sticks Unsalted Butter melted
• 2 tbsp Minced Garlic
• 2 tbsp Dijon Mustard
• 1.5 tbsp Chopped Parsley
• 2 tsp Red Chili Flakes
• 1 tsp Cayenne Powder
• 1 splash Sam Adams Summer Ale

Instructions

• Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin.
• Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.
• Slather with oil and season with salt, garlic powder and black pepper.
• Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.
• Preheat your grill to a medium high heat (around 400F).
• Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Flip the lobster tails and begin to baste using the sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal.
• Pull off and serve with the butter sauce for dipping and enjoy!

Notes

ProTip for Cooking with Lobster

Always start with room temperature lobster tails for even cooking. Cold meat right from the fridge will seize up on the grill on medium heat. Also, don’t walk away—lobster cooks fast. Stay close, baste often, and have your beer ready to toast when those tails hit the plate.

Nutrition

Calories: 464kcal | Carbohydrates: 4g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1180mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2060IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Grilled Lobster Tails with Beer Butter appeared first on Over The Fire Cooking.

Looking to kick back next to your grill for the day and enjoy an absolutely freakin’ delicious meal at the end of it? Birria ramen is calling your name. I’m going to be real with you: this birria ramen recipe requires some commitment. But know that it is 1,000 percent worth it. And since it’s another ramen recipe inspired by my friend Michael Duarte, who got me to try my hand at surf and turf ramen, you know it’s going to be off the charts. 

So, settle in and get ready to combine the comfort of ramen noodles with the flavors of Mexican birria. Literally the best of all worlds in a bowl.

Table of Contents

• ​Why You’ll Love Birria Ramen
• ​Birria Ramen Ingredients
• ​What Exactly IS Birria? 
• This sauce is FYR!
• How to Make Birria Ramen
• Prepping the Birria
• Braising the Birria
• Soft Boiling the Eggs
• Assembling the Birria Ramen
• What to Serve with Birria Ramen
• Leftovers and Reheating
• For More Birria
• ​FAQs
• Flavor X Fire & FOOD X Fire
• Birria Ramen Recipe

​Why You’ll Love Birria Ramen

With a combination of three different Mexican chiles and a flavor-packed braise, this beef birria takes any recipe up a notch. Birria originated in the same city that gave us tequila and mariachi music, so you know anything with birria meat is going to be so freakin’ delicious! I’ve made everything from birria pinwheels to birria tacos, egg rolls and burgers. So, it was only a matter of time before I went full send on this ramen fusion dish.

Speaking of time, make sure you leave yourself 4-5 hours for the birria braise. But good news, the braise is a mostly hands-off recipe. You could also braise the meat ahead of time if you want, since the ramen bowl itself can come together quickly. Overall, it’s a fun and delicious recipe that is guaranteed to be a crowd-pleaser.

Got time and want some other long, leisurely cooks? Check out my recipes for Braised Osso Buco, Foil Boat Brisket or Smoked Pulled Pork Sandwich.

​Birria Ramen Ingredients

• Beef: To make our beef birria, we’ll cube a whole beef chuck roast and season it with kosher salt, black pepper, garlic powder and my FYR BLK Hot Sauce. 
• Chiles: This combination of chiles — ancho, guajillo, chipotle — plus garlic cloves is what gets us the right amount of kick in this recipe.
• Braising & Seasonings: ​Our flavorful birria broth comes together thanks to beef broth, cubed tomatoes, sliced white onion, Mexican oregano, black pepper, sea salt, cinnamon sticks and bay leaves. 
• Ramen: For the noodles, similar to my surf and turf ramen recipe, make sure to get Buldak Ramen in the carbonara flavor. This ramen pack has a creamy, smooth taste that’s perfect for the birria ramen. To finish the flavorful broth for our noodles, we’ll stir in mayonnaise, minced garlic and egg yolks, then garnish everything with chopped cilantro, diced red onion and soft-boiled eggs.

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 Birria Ramen

Ready for a flavor bomb in a bowl? Buckle up and LET’S GOOOOOO!

Prepping the Birria

First, preheat your fire to medium-high heat (around 375 degrees Fahrenheit). Slather 1 whole chuck roast, cubed, with oil and liberally season with 1.5 tablespoons kosher salt, 1.5 tablespoons black pepper, 1.5 tablespoons garlic powder and FYR BLK to taste. Place on the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.

Next, place a large Dutch oven over the fire to preheat for 3-4 minutes. Add in your 3 ancho chiles, stemmed and seeded; 3 guajillo chiles, stemmed and seeded; and 3 chipotle peppers, stemmed and seeded; 1/2 white onion, sliced; 2 cubed tomatoes and 8-10 garlic cloves. Let those ingredients char in the Dutch oven for 30-45 seconds per side. Once charred, add 2 cups water and let simmer over the fire for 7-8 minutes. 

Once everything has simmered, pull the Dutch oven off heat. Place your sauteed chiles and veggies in a blender and blend until completely smooth. Then, pour your paste into a bowl.

Braising the Birria

To braise the birria, add all your chuck roast cubes to the Dutch oven, along with the chile paste, 2-3 cups beef stock and all of the braising seasonings — 1.5 tablespoons Mexican oregano, 2 tablespoons black pepper, 1 tablespoon sea salt, 2 cinnamon sticks and 2 bay leaves. Cover the Dutch oven and let that birria simmer over medium-high heat, until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.

Once the birria beef is tender, pull it off and dispose of the bay leaves, onions and cinnamon sticks. Strain your braising birria sauce from the tender meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef, then place in the fridge to cool for 30 minutes.

Soft Boiling the Eggs

It’s not really ramen without soft-boiled eggs, right? To make these delicious garnishes, bring enough water to cover 2-3 eggs to a rolling boil. Then, add the eggs to the water and cook for 6.5 minutes. When they’re done, remove them from the water with a slotted spoon and place in an ice water bath for 2-3 minutes. Peel the eggs so they’re ready to slice and serve when we assemble our ramen.

Assembling the Birria Ramen

To make the ramen noodles, place 2 packs Buldak Ramen noodles in a boiling pot of water to cook for 4-5 minutes until tender. Drain noodles when they’re done, but save ½ cup of hot noodle water.

In a bowl, mix together the Buldak Ramen sauce and seasoning packets, along with 2 tablespoons mayonnaise, 2 egg yolks and 2 tablespoons minced garlic. Then, pour your hot noodle water into that bowl and stir until the rest of the ingredients are fully incorporated. 

Add in the noodles to the sauce, then top with shredded beef birria, sliced soft-boiled eggs, chopped cilantro and diced red onions.

Serve and enjoy! 

What to Serve with Birria Ramen

With Mexican flavors and Japanese ramen, you have so many options for sides with this fusion ramen. You could go with blistered shishitos, grilled bell peppers or Mexican street corn to lean into that flavor profile. Or, you could make something like the sesame cucumber salad in my surf and turf ramen recipe or a simple salad to have the meal feel like more traditional ramen.

Leftovers and Reheating

Store any leftover beef birria in an airtight container in the fridge for up to three days. To reheat, use the Dutch oven method on the grill or stovetop at medium heat, with a little of the cooking liquid to keep the beef from drying out.

If you make extra soft-boiled eggs, peel those and store them whole in the fridge in another airtight container for up to three days. For the leftover noodles, store them separately from the ramen broth and the sauce. That’s because the noodles will continue absorbing the water, so they can get mushy if they’re stored together. You can reheat them gently in the broth as well!

For More Birria

Birria Baked Potato

Smoked Birria Burgers

Birria Grilled Cheese Sandwiches

Birria Fries

Birria Egg Rolls

Birria Steak Pinwheels

​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

Birria Ramen

Want to kick back next to your grill, then enjoy some freakin' delicious noodles with mouthwatering beef? Birria ramen is calling your name.

Course Dinner, Lunch, Main Course

Cuisine Japanese, Mexican

Prep Time 45 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 45 minutes minutes

Servings 6 people

Calories 498kcal

Author Derek Wolf

Ingredients

Beef:

• 1 Whole Chuck Roast cubed
• 1.5 tbsp Kosher Salt
• 1.5 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• FYR BLK Hot Sauce

Chiles:

• 3 ancho chiles stemmed & seeded
• 3 guajillo chiles stemmed & seeded
• 2 chipotle chiles stemmed & seeded
• 8-10 garlic cloves
• 2 cups of Water

Braising & Seasonings:

• 2-3 cups beef broth
• 2 tomatoes cubed
• 1/2 white onion sliced
• 1.5 tbsp mexican oregano
• 2 tbsp black pepper
• 1 tbsp sea salt
• 2 cinnamon sticks
• 2 bay leaves

Ramen:

• 2 packs Buldak Ramen carbonara
• 4 tbsp Mayonnaise
• 2 tbsp Minced Garlic
• 2 Egg Yolks
• Chopped Cilantro garnish
• Diced Red Onions garnish
• 2-3 Soft Boiled Eggs sliced

Instructions

Birria:

• Preheat your fire to medium high temperature (around 375F)
• Slather your chuck roast cubes with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
• Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
• Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
• Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
• Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.

Soft Boiled Eggs:

• Bring enough water to cover your eggs to a rolling boil.
• Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath for 2-3 minutes.
• Break off the shell, slice and serve.

Ramen:

• Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, but save ½ cup of hot noodle water
• In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic.
• Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated.
• Add in the noodles to the sauce then top with shredded birria, ramen eggs, sliced jalapeños and lime wedges. Serve and enjoy!

Notes

What Exactly IS Birria? 

Yes, here’s the question that’s on everybody’s minds: Derek, why are you so obsessed with birria? Well, because it’s a culinary masterpiece! This bold, flavor-packed dish comes straight out of the state of Jalisco in Mexico. It’s quickly become one of my favorite Mexican dishes because of its rich flavors and insane versatility.

Traditionally, birria is made with goat meat or lamb, braised in a smoky adobo with dried chiles, garlic, and warming spices. That combo gets you a deep, flavorful stew with just the right amount of kick. It’s perfect for tacos, dunking into consommé, or straight-up devouring with a warm tortilla. For most of my recipes, I’ve swapped in chuck roast to make beef birria. If you want to swap in one of the traditional proteins in a birria recipe, go for it! Let me know in the comments how it turns out.

Nutrition

Calories: 498kcal | Carbohydrates: 26g | Protein: 37g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 3445mg | Potassium: 1160mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5686IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 6mg

The post Birria Ramen appeared first on Over The Fire Cooking.

We recently hosted a big summer steak and fries party, which was absolutely epic — and exactly my type of meal. And while the grilled steak was so freakin’ delicious, the bourbon butter I made to baste the steaks 1,000 percent stole the show. Put this fun and easy recipe on your radar for your next dinner party this summer!

I made this bourbon butter with Pendleton Whisky Bourbon, a premium whisky that is all about living life to the fullest. I had the honor of doing an epic collab between Over the Fire Cooking and Pendleton Whisky at Memphis in May, where I cooked up some killer pairings that showcase the unique flavors of Pendleton’s lineup, including Bourbon, Rye, and Midnight. This bourbon butter recipe is keeping that fire alive!

Post Sponsored by Pendleton Whisky.

Table of Contents

• Why You’ll Love This Bourbon Butter
• Grilled Steak with Bourbon Butter Ingredients
• ​Ways to Use Bourbon Butter
• How to Make Bourbon Butter & Grilled Steak
• What to Serve with Grilled Steak with Bourbon Butter
• Leftovers and Reheating
• Better with Butter
• FAQs
• This sauce is FYR!
• Bourbon Butter for Grilled Steaks Recipe

Why You’ll Love This Bourbon Butter

What I love most about open fire cooking is the chance to bring people together and experience some really amazing food. Grilled steaks are great for this type of meal. It’s no secret that I love using butter and other smoked sauces on steak to level up the flavor. This bourbon butter may be my new go-to!

The Pendleton Whisky Bourbon has notes of caramel, vanilla and rye spice, and that good stuff really enhances the steaks. We paired everything with fries and a blue cheese salad to sit around the campfire after, but you could go with whatever sides you want!

Looking for other recipes with Pendleton? Check out my posts on Whisky Brined Chicken Wings, Smoked Party Ribs, Hot Smoked Salmon and Steak with Peppercorn Cream Sauce.

Grilled Steak with Bourbon Butter Ingredients

• Steak: Ribeyes or New York strip steaks are ideal for this dish, but you could pick your favorite cut. We’ll season them with steak rub. My Cowboy Butter Rub works well here since we’re already butter-forward in this recipe, but grab your favorite!
• Bourbon Butter: This sauce is the star. We’ll flavor melted butter with minced garlic, red chili flakes, chopped parsley, Pendleton Whisky Bourbon, black pepper and kosher salt to taste. 
• Sides: Like I said, I went with French fries and blue cheese salad, but you could serve whatever makes your taste buds happy.

Get Derek’s Newest Spice Blend

Buy Now

How to Make Bourbon Butter & Grilled Steak

First up, slather your 4 steaks in melted butter and season generously with 1/2 cup of your favorite steak rub. Then, preheat your grill to medium-high heat (around 375 degrees Fahrenheit) for direct grilling.

Place a cast iron skillet on the grill. Then, add in all your ingredients for the bourbon butter: 1/2 cup unsalted butter, 2 tablespoons minced garlic, 1 tablespoon red chili flakes, 1 tablespoon chopped parsley, 1.5 ounces Pendleton Bourbon, 1 teaspoon black pepper and kosher salt to taste. Let the bourbon mixture melt together.  

Next, add your steaks to the grill. Cook these bad boys until the internal temperature reaches 120 degrees F (about 10-18 minutes).

With a basting brush, baste the outside of the steaks with the bourbon butter as you flip them to get a nice crust. Once the steaks are done, pull them off the grill and let them rest.

Finally, slice up the steaks and top with more bourbon butter. Serve with fries and salad on the side and enjoy! I also couldn’t resist drizzling some Ranch sauce on top of the steaks. So, if you have extra from your salad, go for it.

What to Serve with Grilled Steak with Bourbon Butter

This grilled steak with bourbon butter was so freakin’ delicious with fries and blue cheese salad. But, I bet it would be awesome with some classic campfire or steakhouse sides as well. Baked potatoes, crusty bread, grilled veggies or a Caesar salad would round out the meal nicely.

If you looking for a cocktail to go with it, use some more of that Pendleton Bourbon to make a Gold Rush, an Old Fashioned or a Manhattan. I sometimes like to make Manhattans with maple syrup instead of simple syrup. Give it a try and let me know what you think!

Leftovers and Reheating

Wrap any leftover steak in aluminum foil, then place in an airtight container in the fridge for up to three days. To reheat, keep the steak wrapped in the foil and place on your grill at medium heat to gently warm up. You could add some more bourbon butter into the foil packet while you’re warming it up to make sure the meat stays tender and juicy. 

If you’ve got leftover bourbon butter, store it in a mason jar in the fridge for up to 2 weeks. To reheat, place butter in a small saucepan or cast iron skillet on the stovetop or the grill at medium low heat. 

Better with Butter

Sriracha Butter Grilled Lobster Tails

Cilantro Lime Butter Scallops

Steakhouse Ribeyes with Horseradish Butter

Herb Butter American Lamb Steaks

Smoked Tequila Butter Shrimp

Garlic Butter Burger

FAQs

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

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.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 790kcal

Author Derek Wolf

Ingredients

Steak:

• 4 Favorite Steaks Ribeye or NY Strip ideally
• ½ cup Cowboy Butter Rub or Favorite Steak Rub
• Melted Butter as needed

Bourbon Butter:

• ½ cup Melted Butter
• 2 tbsp Minced Garlic
• 1 tbsp Red Chili Flakes
• 1 tbsp Chopped Parsley
• 1.5 oz Pendleton Bourbon
• 1 tsp Black Pepper
• Kosher Salt to taste

Serving:

• French Fries
• Blue Cheese Salad

Instructions

• Slather your steak in oil and season generously with your favorite steak rub.
• Preheat your grill to medium high heat (around 375F) for direct grilling.
• Add a cast iron skillet with all the ingredients for the bourbon butter to melt.
• Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). With a basting brush, baste the outside of the steaks with the bourbon butter as you flip them to get a nice crust. Once the steaks are done, pull off and let rest.
• Finally, slice the steaks up and top with any more bourbon butter. Serve with fries on the side and enjoy!

Notes

Ways to Use Bourbon Butter

This bourbon butter recipe gave me so many other ideas on what to serve with it. Here are a few suggestions! If you try something you love, let me know in the comments. 

• Grill veggies like zucchini, asparagus or bell peppers and drizzle them with bourbon butter. 
• Grill chicken and toss it with this bourbon butter at the end. 
• Make your bourbon butter in a cast iron skillet and sauté shrimp in the mixture. 
• Drizzle the bourbon butter over some freakin’ delicious grilled scallops!
• Spike the bourbon butter with clover honey to make bourbon honey butter. Then, serve it as a dipping sauce with jalapeño cornbread.

Nutrition

Calories: 790kcal | Carbohydrates: 23g | Protein: 49g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 342mg | Potassium: 1053mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1926IU | Vitamin C: 3mg | Calcium: 512mg | Iron: 15mg

The post Bourbon Butter for Grilled Steaks appeared first on Over The Fire Cooking.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix brings the heat and the sweet in the best way possible. First, real maple sugar delivers a smooth, sweet punch. Then, smoked paprika and a pinch of cayenne are balanced perfectly with vanilla, caramel and bourbon-inspired warmth to tie it all together. This barbecue rub is bold, balanced, and built for serious backyard grilling action.

Undoubtedly, whether you’re cooking a rack of ribs, beef brisket, pork shoulder roast, or even sweet potatoes, the Maple Bourbon Rub delivers epic flavor. It’s bold, balanced, and built for the flame with layers of flavor. Use it on baby back ribs, pork belly, chicken wings—even smoked salmon. It’s a good dry rub that plays well with classic BBQ flavors and beyond. However, it also brings something extra that you’ve likely never tasted before.

Table of Contents

• Why You’ll Love the Maple Bourbon Spice Mix
• The Best BBQ Rub Recipes Round-Up
• FAQs for How to Use Maple Bourbon BBQ Rub
• More rubs By Derek Wolf
• Most Anticipated Grill of 2025

Why You’ll Love the Maple Bourbon Spice Mix

What started as a homemade maple bourbon BBQ rub turned into a Spiceology signature blend that I use on just about everything. While it nods to Memphis-style ribs, the Maple Bourbon Rub leans into sweet heat with a smoky twist. It’s made for large cuts like pork chops, turkey, and pork ribs.

Even better? It comes in two sizes. A 4.2 ounce shaker jar for your spice cabinet and a 22 ounce food service size, perfect for having right next to your grill when you’re making large batches of ribs.

So, what’s inside? This BBQ rub blends cane sugar, sea salt, and then some real maple sugar with savory notes of onion, garlic, black pepper, and also some paprika. Then come the layers—chili pepper, cayenne, and a touch of mesquite smoke for heat and depth.

Bottom line: when it comes to unique spice blends, this rub belongs by your grill. Because it’s versatile, flavor-packed, and ready for whatever protein you throw at it. To prove it, the recipes below show how to use Maple Bourbon BBQ rub.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

Looking for more ways to cook with your favorite bourbon? Check out Bourbon Marinated Ribeyes, Bourbon Bacon Pecan Salmon, Sriracha Bourbon Pork Belly, and then my Teriyaki Bourbon Steak Skewers.

The Best BBQ Rub Recipes Round-Up

Maple Bacon Bourbon Salmon Bites

If you’re a fan of sweet heat and bite-sized snacks, this one’s for you. These salmon bites get wrapped in crispy bacon, seasoned with Maple Bourbon rub, then glazed with a maple bourbon BBQ sauce for that caramelized finish. Smoke them up until the edges are crispy, and watch them disappear faster than you can say “another round.”

View Recipe

Pork Belly Burnt Ends With Maple And Bourbon

This is pork belly at its peak. We cube it up, hit it with the Maple Bourbon BBQ Rub, smoke it until that bark sets, then glaze with butter, brown sugar, bourbon, and maple syrup. They’re sweet, sticky, smoky, and basically candy with a meat addiction.

View Recipe

Bourbon Bacon Chicken Wings

You already know I love wrapping things in bacon, but these wings take it further. The wings get a solid layer of Maple Bourbon rub, then we wrap them in bacon, smoke them up, and baste with a sticky-sweet bourbon glaze that keeps you licking your fingers between bites.

View Recipe

Honey Fire Party Ribs

This is a ribs recipe that bites back—in a good way. Maple Bourbon brings out the caramel notes, while a honey hot sauce glaze dials up the fire. These are crowd-pleasers for backyard parties, game days, or any day ending in “y.”

View Recipe

Whisky Brined Chicken Wings

These wings start off in a smoky whisky brine, then get dried, seasoned with Maple Bourbon rub, and hit the grill until crispy. That brine gives them depth, and the rub brings everything into balance. Pair with a cold drink and call it a day.

View Recipe

Smoked Pulled Pork Sandwich

Classic pulled pork, elevated. The Maple Bourbon seasoning layers right into the bark while the pork smokes low and slow. Pile it high on a toasted bun with slaw and pickles, and you’ve got a sandwich that’s smoky, sweet, and built for summer.

View Recipe

Pork Belly Cinnamon Rolls

Yes, you read that right. We took soft cinnamon rolls and wrapped them in pork belly seasoned with—you guessed it—Maple Bourbon. Basted with glaze and smoked until golden, these are the wildest breakfast-dessert-dinner crossover you never knew you needed. They went viral for a reason!

View Recipe

Spatchcock Turkey

This bird means business. We spatchcock the turkey for even cooking, coat it in Maple Bourbon BBQ Rub, and smoke it until the skin crisps up and the meat is juicy as hell. Perfect for the holidays or any big gathering where you want to show off a little.

View Recipe

Double Smoked Ham

Take your store-bought spiral ham, coat it with Maple Bourbon seasoning, and throw it back on the smoker with a bourbon-maple glaze. The result? Sticky, crispy edges and juicy ham that tastes like it’s been cooked by fire gods.

View Recipe

Smoked Salmon

For this one, we go traditional. A salmon fillet gets a dry brine, then we coat it in Maple Bourbon BBQ rub seasoning and smoke it until it’s flaky and rich. Great on crackers, sandwiches, or just forked right off the board.

View Recipe

BBQ Maple Bourbon Ribs

These ribs are the real deal—slow-smoked with a heavy coat of Maple Bourbon seasoning, then glazed with a sticky mix of BBQ sauce, maple syrup, and a splash of bourbon. The bark sets up beautifully, the glaze caramelizes just right, and every bite pulls clean off the bone with smoky, sweet perfection.

View Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!

View Recipe

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!

View Recipe

Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!

View Recipe

Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table to make all your nacho dreams come true. Smoked two pork shoulders and shredded them a table full of delicious nachos.

View Recipe

Candied Bacon

Candied Bacon with a maple bourbon glaze is a tasty treat that is super easy to make in the Oklahoma Joe’s Highland Offset Smoker.

View Recipe

FAQs for How to Use Maple Bourbon BBQ Rub

More rubs By Derek Wolf

Beer Rub Recipes

My Beer Rub Recipes post highlights some of the very best ways to use my 10 beer rubs created with Spiceology to level up all your foods.

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

The post How to Use Maple Bourbon BBQ Rub appeared first on Over The Fire Cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your beer while you keep scrolling.

When it comes to bold flavor and open-flame cooking, I’ve always believed in keeping it simple, honest, and packed with real taste. That’s why I partnered up with Spiceology to create 10 beer-infused dry rubs made to bring big flavor to whatever you’re grilling, smoking, or baking in the oven.

Each spice rub was born from a basic idea: make your food taste better and have a little fun while doing it. We infused each rub with some of our favorite beer flavors, so it only made sense to put them in a beer can. They look great next to the grill, make an awesome gift, and they speak to what this whole thing’s about: good food, good fire, and a cold beer with friends.

Table of contents

• Why You’ll Love My Beer Rub Recipes
• Recipes with Sticky Bourbon Brown Ale
• More with Smoked Jalapeño Lager
• More with Sweet Carolina Blonde
  • More with Big Bad BBQ Ale
  • More with Cherry Chipotle Ale
  • More with Honey Mustard IPA
  • More with Hickory Peach Porter
  • More with Imperial Coffee Stout
  • More with Jalapeño Lime Pilsner
  • Mesquite Peppercorn Lager
• Shop the Beer Rubs & Master the Flame
• Most Anticipated Grill of 2025
• Beer Rub Recipes FAQs
• More Derek Wolf Rubs

Why You’ll Love My Beer Rub Recipes

First off, don’t let the packaging of each spice mixture fool you—what’s inside is the real deal. Each dry rub blend is packed with serious flavor, built to work with fire. From that sticky brown sugar crust to a warm cayenne kick, these rubs are designed to enhance whatever you’re throwing over the coals.

You’ll find heavy-hitters like black pepper, kosher salt, dry mustard, garlic powder, and chili powder—all mixed to create bold, balanced flavor that clings beautifully to every cut of meat or veggie. No shortcuts. As a result, you’ll just get real ingredients that bring out the best in your cook.

Whether you’re grilling for friends on a Saturday afternoon or just playing around with something new over the coals, my hope is simple—that these blends and beer rub recipes bring a little more flavor, a little more fun, and a whole lot more fire to your cooking. 

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

So let’s break down each one—and talk about what to cook with it, Over the Fire Cooking-style, of course. From spare ribs, to beer can chicken, to making bbq sauce, these spices are gonna be your favorite way to help your food pass the taste test, every single time.  

1. Sticky Bourbon Brown Ale

A Memphis-style rub layered with brown sugar, natural bourbon flavor, and then some brown ale notes. This one creates a sticky, caramelized crust perfect for pork, poultry, or also in a sauce.

Key Ingredients: Brownulated sugar, Worcestershire powder, dried beer extract, onion, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some bourbon-y, caramel-y and savory flavors to whatever you’re making. 

Recipes with Sticky Bourbon Brown Ale

Smoked Ribs with Bourbon Mop Sauce

Smoked Pork Burnt Ends

2. Smoked Garlic Jalapeño Lager

This is undoubtedly a bold upgrade to a the classic salt, black pepper, and garlic rub. With added jalapeño powder and mesquite smoke, it’s also perfect for brisket, beef cheek, or thick-cut ribs.

Key Ingredients: Jalapeño, chipotle, vinegar powder, mesquite, dried beer extract.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add garlicky and smoky flavor with a chile and vinegar zing to whatever you’re making. 

More with Smoked Jalapeño Lager

Smoked Garlic Jalapeño Beef Ribs

Garlic Butter Shrimp

Smoked Steak Queso Dip

Overnight Smoked Brisket

3. Sweet Carolina Blonde

Modeled after classic Carolina mop sauce, this tangy blend fuses apple cider vinegar, white vinegar powder, and then some of my favorite cayenne pepper for a flavorful kick.

Key Ingredients: Vinegar powders, cayenne, brown sugar, dried beer extract.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some of those iconic and sweet-vinegary Carolina sauce flavors (minus the mop) to whatever you’re making.

More with Sweet Carolina Blonde

Smoked Chicken with Alabama White Sauce

Texas Fajitas

4. Big Bad BBQ Ale

This is absolutely one of my favorite beer rubs, because it’s an all-purpose rub so can be used on a ton of different recipes. It’s great for meats and vegetables alike. Balanced with sweet, smoky, and savory notes, it’s a reliable go-to when you want to keep things classic.

Key Ingredients: Cinnamon, brown sugar, paprika, onion granules.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add those warm, sweet and savory flavors to whatever you’re making. 

More with Big Bad BBQ Ale

Pulled Pork BBQ Sandwich

Beef Melt

Hot Honey Wings

Hawaiian Chicken Skewers

Smoked Turkey Legs

Hot Honey Garlic Beef Jerky Recipe

5. Cherry Chipotle Ale

I absolutely love this combo on just about anything, because cherry adds so much depth. It’s a sweet-smoky rub pairing chipotle heat with tart cherry powder, perfect for pork chops or grilled chicken.

Key Ingredients: Cherry, chipotle, brown sugar, onion powder, citric acid.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add cherry chipotle flavor to whatever you’re making. 

More with Cherry Chipotle Ale

Cherry Chipotle Pineapple Glazed Ham

BBQ Brisket Burnt Ends

Cherry Coke Chicken Skewers

Smoked Bologna

BBQ Steak Sandwich

Cherry Chipotle Ham Steak and Eggs

6. Honey Mustard IPA

If you love the honey mustard combo, you’ll absolutely love this rub. It’s sweet, tangy, and sharp because it blends honey granules, mustard seed, and then some golden turmeric. Perfect for standout wings or also roasted vegetables.

Key Ingredients: Mustard seed, turmeric, honey, brown sugar, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a sweet and zingy flavor to whatever you’re making.

More with Honey Mustard IPA

Honey Mustard and Chili Baked Salmon

Crown Rack of Ribs

Guinness Pulled Beef Sliders

7. Hickory Peach Porter

You’ll love this one because it combines the sweetness of peaches with the kick of Aleppo peppers. Also, the brown sugar levels up the sweetness just right. This blend matches sweet peach powder with hickory smoke, delivering depth and sweetness that works beautifully on pork.

Key Ingredients: Peach, Aleppo pepper, brown sugar, citric acid, dried beer extract.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky-malty-sweet flavor to whatever you’re making.

More with Hickory Peach Porter

Habanero Peach Smoked Ribs

Peach Wings

Smoked Chicken Thighs with Spicy Peach Glaze

Smoked Hot Dog Burnt Ends

8. Imperial Coffee Stout

You’ll love this one if you’re into bold flavors because of the cocoa powder. The blend also features coffee and molasses granules. It’s tailor-made for smoked beef. Don’t underestimate this beer rub, the recipes made with it are so freaking delicious!

Key Ingredients: Coffee, cocoa powder, guajillo chile, molasses granules, red chili flakes.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a decadently rich flavor with a kick to whatever you’re making.

More with Imperial Coffee Stout

Coffee Crusted Ribeyes with Honey Chili Butter

Foil Boat Brisket

Brisket Melt

Poutine Burger

9. Jalapeño Lime Pilsner

If you love heat, you’ll love this rub because of the jalapenos combined with green chili peppers. Bright and zesty with jalapeño heat and a strong citrus note from lime, this one is perfect for tacos, shrimp, and also chicken recipes.

Key Ingredients: Jalapeño powder, lime, citric acid, green chili pepper, dried beer extract.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a chile citrus flavor to whatever you’re making.

More with Jalapeño Lime Pilsner

Texas Fajitas

Carne Asada Baked Potato

Steak Nachos

Cheesy Gordita Crunch

Chicken Bacon Ranch Taquitos

Rotisserie Chicken Chili

10. Mesquite Peppercorn Lager

You’ll absolutely love this one because of the deep pepper flavors combined with chipotle. Smoky mesquite and then some bold black peppercorns dominate this blend. It’s excellent for steak or grilled vegetables that can stand up to bold flavors.

Key Ingredients: Black pepper, red/green bell peppers, chipotle powder, chili peppers.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky cracked pepper flavor to whatever you’re making.

Mesquite Peppercorn Lager

Mesquite Peppercorn Lager Smoked Brisket

Shotgun Prime Rib

Teriyaki Bourbon Steak Skewers

Surf and Turf Jalapeño Poppers

Picanha Steak Sandwich

Hanging Prime Rib

Shop the Beer Rubs & Master the Flame

These beer rub recipes are an open invitation to cook with fire, explore bold flavors, and make every meal over the flame your own. Whether you’re a weekend griller just getting started or a seasoned fire cook looking to mix things up, this collection was made to help you go deeper into the craft.

First and foremost, each blend was designed with purpose, because your food deserves so much more than salt and pepper. Think of them as your flavor co-pilots, undoubtedly helping you build confidence and creativity every time you light the fire.

To start your beer rub recipes journey, find the full collection of rubs over at Spicelology, which also has a lot of other amazing spices to explore. For more recipes, pairing suggestions, and tips I’ve picked up along the way, also make sure to explore my blog. And, lastly, I hope these rubs bring as much joy to your fire cooking as they brought me in creating them. Cheers! 

For more ways to use these seasonings, check out my Best Marinade Recipes, The Best Grilled Steak Recipes and Cast Iron Skillet Recipes.

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

Beer Rub Recipes FAQs

More Derek Wolf Rubs

How to Use Maple Bourbon BBQ Rub

Learn how to use my sweet, smoky, and bold Maple Bourbon BBQ Rub, which adds rich flavor to ribs, pork, chicken, and more.

The post Beer Rub Recipes appeared first on Over The Fire Cooking.