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.

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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

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

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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

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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

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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

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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. 

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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

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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.

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

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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.

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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.

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.

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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.

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Sometimes the most freakin’ delicious meals come from leftovers. That’s exactly the case with this steak fried rice recipe. If you’ve got containers of takeout rice in your fridge, waiting for a new purpose, you’ve got dinner. Don’t have any day old rice? You can still make this recipe! Just know the texture of the rice might not be exactly the same as typical fried rice recipes, but it’ll still be pretty freaking delicious!

This steak fried rice recipe isn’t what you’d typically find in a restaurant. The tender, juicy filets topping the rice, which is packed with vegetables and garnishes, are a great way to take this staple to the next level. Also, did I mention it’s super easy? Your whole family will thank you when you make this for dinner tonight! 

Table of Contents

• Why You’ll Love Steak Fried Rice
• Steak Fried Rice Ingredients
• ​Homemade Yum Yum Sauce
• How to Make Steak Fried Rice
• What to Serve with Steak Fried Rice
• Leftovers and Reheating
• Steak, Rice & Eggs
• FAQs
• This sauce is FYR!
• Steak Fried Rice Recipe

Why You’ll Love Steak Fried Rice

To sum it all up, this steak fried rice is just a fun way to make fried rice at home. Seasoning the filets with my Cowboy Butter Rub adds a mouthwatering twist to a typical fried rice recipe, and I couldn’t resist adding some fun garnishes along with the vegetables you usually get in this dish. Leftover rice never looked so good. 

There are lots of options for how you can make this fried rice. You can cook it on your black stone, a large cast iron, a large wok or an open fire skillet like what I used on my grill. The keys are to watch the fire and your heat level so the steak fried rice doesn’t burn.

I know I keep mentioning leftover rice, but there’s a good reason: day-old cooked white rice helps to make the starch more crispy. So, if you don’t have any takeout containers in the fridge, make a pot the day before so you achieve that perfect texture. Everything in this recipe goes quickly, so it’s an ideal meal for busy weeknights. 

​Want more quick dinner ideas? Check out The Best Quesadilla Recipes, Spanish Garlic Shrimp and Best Smash Burger Recipes!

Steak Fried Rice Ingredients

• Steak: We’ll season filets with my Cowboy Butter Rub, soy sauce, minced garlic and unsalted butter.
• Fried Rice: ​Grab some day-old cooked white rice, eggs, frozen peas and carrots, more soy sauce, chopped scallions (just the whites), more minced garlic and sesame oil. 
• Garnishes: Those scallion greens come back here! Plus yum yum sauce — famous from Japanese steakhouses — and sesame seeds. 

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How to Make Steak Fried Rice

Let’s start this steak fried rice recipe by preheating a large skillet over a medium high heat fire (about 350 degrees Fahrenheit). Place your 3 filet steaks on the skillet and cook for 1-2 minutes on each side until you get a nice crust.

Slice into the steaks into cubes, then top with 2 tablespoons soy sauce, 2 tablespoons Cowboy Butter Rub, 1.5 tablespoons unsalted butter and 1.5 tablespoons minced garlic. 

Add some oil to the skillet and crack 2-3 fresh eggs into the skillet. Stir to scramble the eggs and cook them until they’re nice and fluffy. When they’re done, pull them off and keep warm. 

Add more oil to the skillet, then add 2 tablespoons minced garlic and 2 tablespoons of the white parts of the scallions to brown for 3-4 minutes. Then, add in the 3 cups cooked rice and stir until well incorporated.

To the rice, add 1/2 cup frozen peas and carrots, 3 tablespoons soy sauce, 1 teaspoon sesame oil and the cooked eggs. Stir until well incorporated.

When the fried rice is finished, place your sliced steak to the top of the fried rice. Garnish the dish with the green part of the scallions, sesame seeds and yum yum sauce. Serve and enjoy!

What to Serve with Steak Fried Rice

With steak, eggs, rice and veggies, we’ve got a complete meal in this steak fried rice recipe. You could serve with egg rolls, spring rolls or crab rangoon as appetizers (these Jalapeno Popper Egg Rolls are also epic), then finish with fortune cookies! 

Leftovers and Reheating

If you have leftover steak, wrap it in aluminum foil and store in an airtight container in the fridge for up to three days. To reheat, keep it in the aluminum foil and warm it up over the grill at medium heat. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.

Store any leftover rice in a separate airtight container for up to three days, then reheat in a skillet on the stove or grill at medium heat as well.

Steak, Rice & Eggs

Umami Ribeyes with Steakhouse Fried Rice

Chipotle Coffee Rub Steak & Eggs Skillet

Bourbon Prime Steak and Eggs

Steak and Eggs with Charred Scallion Chimichurri

Steak and Chili Oil Eggs

5 Tips to Better Campfire Eggs

FAQs

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

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Steak Fried Rice

Sometimes the most freakin' delicious meals come from leftovers. That's exactly what we get with this steak fried rice recipe.

Course Dinner, Lunch, Main Course

Cuisine American, Chinese

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 839kcal

Author Derek Wolf

Ingredients

Steak:

• 3 Filets cubed
• 2 tbsp Cowboy Butter Rub
• 2 tbsp Soy Sauce low sodium
• 1.5 tbsp Minced Garlic
• 1.5 tbsp Unsalted Butter
• Neutral Oil as needed

Fried Rice:

• 3 cups Cooked White Rice day old
• 2-3 Fresh Eggs scambled
• ½ cup Frozen Peas and Carrots
• 3 tbsp Soy Sauce
• 2 tbsp Chopped Scallions White Part
• 2 tbsp Minced Garlic
• 1 tsp Sesame Oil
• Neutral Oil as needed

Garnish:

• Sesame Seeds
• Yum Yum Sauce
• Chopped Scallions Green Part

Instructions

• Preheat a large skillet over a medium high heat fire (about 350F).
• Add your steak to the skillet and cook for 1-2 minutes on each side until you get a nice crust. Slice into cubes and top with soy sauce, seasoning, butter and minced garlic. Cook until 120F, pull off and keep warm.
• Add some oil to the skillet and add your cracked eggs. Stir and cook until nice and fluffy, then pull off and keep warm.
• Add more oil then add minced garlic and white part of scallions to brown for 3-4 minutes.
• Add white rice and stir until well incorporated. Add peas, carrots, soy sauce, sesame oil and cooked eggs. Stir until well incorporated.
• Add your sliced steak and shrimp to the top of the fried rice. Garnish with the green part of the scallions, sesame seeds and yum yum sauce. Serve and enjoy!

Notes

Homemade Yum Yum Sauce

You can buy yum yum sauce at most grocery stories and online, but making it at home is incredibly easy. It’s just mayonnaise, ketchup, garlic powder, paprika, rice vinegar and mirin.

To make your yum yum sauce, mix together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon sesame oil. Stir all the ingredients until you have a smooth sauce, and then refrigerate in an airtight container for up to five days. Drizzle on everything that you want to give a boost of flavor!

If you don’t have mirin, you can use dry sherry or marsala wine. I’ve also got a version with prepared horseradish in my Bloomin’ Onion Recipe, so you can take that for a spin too.

Nutrition

Calories: 839kcal | Carbohydrates: 44g | Protein: 130g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 383mg | Sodium: 1672mg | Potassium: 3072mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2338IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 7mg

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

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

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

Post sponsored by Breeo.

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

Table of Contents

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

Why You’ll Love Garlic Butter Burgers

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

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

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

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

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

Garlic Butter Burger Ingredients Round-Up

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

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

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

How to Make the Garlic Butter Burger

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

Breeo Time

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

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

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

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

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

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

What to Serve with Garlic Butter Burgers

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

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

Leftovers & Reheating Instructions

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

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

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

More Smash Burger Deliciousness

Steakhouse Smash Burgers

Cheesy Onion Smash Burgers

Jalapeño Popper Smash Burgers

Peanut Butter and Jelly Smash Burgers

Chili Cheese Smash Burgers

Best Smash Burger Recipes

FAQs for Garlic Butter Burger

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Garlic Butter Burger

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

Course Dinner, Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 1596kcal

Author Derek Wolf

Ingredients

Beef:

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

Garlic Aioli:

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

Garlic Butter:

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

Burger:

• 8-10 American Cheese Slices
• Burger Buns

Instructions

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

Notes

Pro-Tip: Double the Garlic Butter Batch

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

Nutrition

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

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If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe. We’re talking about a thick-cut, freakin’ delicious steak with a nice crust that will make you drool before the first bite.

To make the magic happen, we drill a hole in the steak’s long bone and hang it between the two fire sources on the FYR Grill. It’s almost like reverse searing or smoking a steak. Even though it’s a simple recipe, it’s got the absolute best flavor profile. The best way to achieve that flavor is starting with a slow smoke at a low temperature, locking in that deep, rich flavor, then finishing with a blazing-hot sear on the grill. 

Never tried cooking steak this way? Buckle up — this is one of the best steaks you’ll ever make! If this is the first time you’ve heard of reverse searing and want to do some more research, I have a whole article dedicated to How to Reverse Sear a Steak.

Table of Contents

• Why You’ll Love Hanging Tomahawk Steak
• Most Anticipated Grill of 2025
• Hanging Tomahawk Steak Ingredients
• A Brief History of the Tomahawk Steak
• From Butcher’s Secret to Steakhouse Star
• Why It’s a Next-Level Steak
• Bottom Line?
• This sauce is FYR!
• How to Make Hanging Tomahawk Steak
• Prepping Our Bone-In Steaks
• Making the Garlic Confit Chimichurri
• Grilling the Steaks 
• Finishing the Tomahawk Steak
• What to Serve with Hanging Tomahawk Steak
• Leftovers and Reheating
• More Tomahawk Steaks
• FAQs
• Flavor X Fire & FOOD X Fire
• Hanging Tomahawk Steaks Recipe
• A BRIEF HISTORY OF THE TOMAHAWK STEAK
• From Butcher’s Secret to Steakhouse Star
• Why It’s a Next-Level Steak
• Bottom Line?

Why You’ll Love Hanging Tomahawk Steak

Thanks to its unique look, there’s something downright primal about a long-bone tomahawk steak. Add in power tools and we’ve got full-on cowboy fire cooking vibes. The slow smoke lays the foundation for a tender steak that’s stacked with flavor. By cooking it this way, we can ensure we hit the desired internal temperature of the steak before creating the steak’s crust.

My smoked steak and grilled Tomahawk steak methods come together to make you the backyard BBQ hero. This recipe is perfect for a special occasion or just enjoying a good meal with the fam. I’m topping our big steaks with a garlic confit chimichurri, which is absolutely off the charts. Chimichurri is a classic South American cowboy sauce, so it felt like the right call to add it here. You can get a few other ideas for how to use chimichurri in my roundup of the Best Chimichurri Recipes!

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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

Hanging Tomahawk Steak Ingredients

• Tomahawk Steak: Grab a whole tomahawk steak, your favorite steak rub and some canola oil.
• Garlic Confit: We’ll use just garlic cloves and olive oil for this component. Super simple ingredients for big flavor!
• Chimichurri: We’ll make our chimichurri with chopped parsley, red wine vinegar, finely diced red chile, some of our garlic confit and a little of the reserved garlic confit oil. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

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

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How to Make Hanging Tomahawk Steak

Prepping Our Bone-In Steaks

Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.

Slather your steaks with a little canola oil (or in my case I used the FYR BLK sauce to add a bit of flavor), then thoroughly season your steaks on all sides with 2.5 tablespoons of your favorite steak rub. Once the steaks are seasoned, set them in the fridge for 1 hour to set.

Making the Garlic Confit Chimichurri

While our steaks are (literally) chilling, let’s make the garlic confit chimichurri. Preheat your grill to medium high heat temperature (around 375 degrees F) for direct cooking. Add a cast iron skillet with six whole garlic cloves and 1.5 cups olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering. 

Let the garlic brown (but not burn) and cook for 30-45 minutes, or until the cloves are extremely tender. Pull out the garlic cloves, smash them, and keep the olive oil hot (around 275 degrees F).

Add all the ingredients for the chimichurri —1 cup chopped parsley, 1/4 cup red wine vinegar, 2 tablespoons finely diced red chile and salt to taste — to a high heat bowl, including the smashed garlic. Then, pour the hot oil over the ingredients and let it sit for at least 2-3 minutes.

Grilling the Steaks 

To grill the steaks, build a three-zone fire in your FYR Grill. Wait until the fire is about medium to medium high heat (around 350 degrees Fahrenheit). Set up your hanging device over the pit. 

Next, pull your steak out of the fridge and then let them sit at room temperature for 15 minutes. Then, hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature reaches 110 degrees F on an instant-read thermometer. Keep adding charcoal and wood to maintain the temperature of the fire. When the steaks are done, pull off and let rest for 10 minutes. 

Finishing the Tomahawk Steak

Once the steaks have rested, place them on the grill and sear for about 1-2 minutes per side for a great crust. When the steaks are done, pull them off your grill. Serve up your steaks with the garlic confit chimichurri over top, slice and enjoy!

What to Serve with Hanging Tomahawk Steak

A big steak like this deserves some next-level sides. If you want to go full send, pair it with some grilled lobster tails or garlic butter shrimp for the ultimate surf and turf dinner.

Looking for something classic? Loaded baked potatoes and a side of grilled asparagus bring the perfect balance. Whatever you choose, make sure you’ve got a good drink in hand and plenty of hungry guests ready to feast.

Leftovers and Reheating

Got leftover hanging tomahawk steak? Lucky you! Wrap any remaining steak in plastic wrap or aluminum foil. Store the meat in an airtight container in the fridge for up to 3-5 days.

When it’s time to reheat, fire up your smoker or grill. Keep it low and slow at 225-250 degrees F until the steak warms through, then finish with a quick sear over direct heat to bring back that crust. Pro move? Slice it up for some killer steak sandwiches the next day. Trust me, you won’t regret it.

More Tomahawk Steaks

Tomahawk Steak with French Onion Crust

Tomahawk Steak

The Best Tomahawk Steak

How to Grill a Tomahawk Steak

Crusted Tomahawk Recipe

How to Cook a Tomahawk Steak on Charcoal

FAQs

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By Derek Wolf

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

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Hanging Tomahawk Steaks

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

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Calories 294kcal

Author Derek Wolf

Cost $100

Ingredients

Tomahawk Steak:

• 1 Whole Tomahawk Steak
• 2.5 tbsp Favorite Steak Rub
• Canola Oil as needed

Garlic Confit:

• 6 Garlic Cloves
• 1.5 cups Olive Oil

Chimichurri:

• 1 cup Parsley chopped
• ¼ cup Red Wine Vinegar
• 2 tbsp Finely Diced Red Chili
• 2 tbsp Garlic Confit
• Garlic Confit Olive Oil
• Salt to taste

Instructions

Steaks:

• Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.
• Lather your steaks with a little canola oil. Thoroughly season your steaks on all sides. Make sure to season the sides with your favorite steak rub. Once the steaks are seasoned, set in the fridge for 1 hour to set.
• Build a three zone fire in your FYR Grill. Wait until the fire is about medium to medium high heat (around 350F). Set up your hanging device over the pit.
• Pull out your steak and let sit at room temperature for 15 minutes. Hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature is 110F. Keep adding charcoal and wood to maintain the temperature of the fire.
• When the steaks are done, pull off and let rest for 10 minutes.
• Once rested, place your steak on the grill and sear for about 1-2 minutes per side for a great crust. Once the steaks are done, pull them off.
• Serve up your steaks with the garlic confit chimichurri over top, slice and enjoy!

Garlic Confit Chimichurri:

• Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
• Add a cast iron skillet with the whole garlic cloves and olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering.
• Let the garlic brown (but not burn) and cook for 30-45 minutes or until it is extremely tender. Pull out the garlic and smash them, and keep the olive oil hot (around 275F).
• Add all the ingredients for the chimichurri to a high heat bowl including the smashed garlic. Then pour the hot oil over the ingredients and let simmer for 2-3 minutes.

Notes

A BRIEF HISTORY OF THE TOMAHAWK STEAK

Big, bold, and built for meat lovers — the tomahawk steak is the ultimate showstopper. This bad boy, which resembles a tomahawk axe, is just like a ribeye. It’s basically a large cut of steak with a handle, and yeah, it’s as badass as it looks.

From Butcher’s Secret to Steakhouse Star

Butchers have known for ages that keeping the rib bone intact amps up the flavor and juiciness. But it wasn’t until steakhouses and fire-loving pitmasters got their hands on it that the tomahawk became a legend. Toss in the rise of social media, and boom — suddenly, everyone wanted to reverse-sear one of these beasts over an open flame.

Why It’s a Next-Level Steak

Slow-smoked, then seared over a screaming-hot fire, this hanging tomahawk recipe delivers a perfect crust, melt-in-your-mouth texture, and that primal, caveman cooking experience. Whether you’re hanging it over a fire or going for a skillet sear, this is the steak that demands attention.

Bottom Line?

The tomahawk isn’t just a cut of beef — it’s a statement. If you’re into power tools, fire, and unapologetically good food, this is the steak for you.

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 2741mg | Potassium: 344mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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Texas Twinkies, cowboy candy — sounds like there’s a real sweet tooth happening, right? Wrong! What our friends in Texas call candies are actually jalapeño dishes, like these Texas Twinkie stuffed onion rings. A classic Texas Twinkie is a brisket-stuffed jalapeño popper. Those are already so freakin’ delicious, so I decided to give it the stuffed onion ring treatment. If you like this Texas Twinkie onion rings recipe, then make sure to also give my chorizo stuffed onion rings, burger stuffed onion rings and Buffalo chicken stuffed onion rings a try! 

Table of Contents

• Why You’ll Love Texas Twinkie Stuffed Onion Rings
• Ingredients for Texas Twinkie Stuffed Onion Rings
• Tips for the Best Stuffed Onion Rings
• HONEY INFUSED. FLAME PERFECTED.
• How to Make Texas Twinkie Stuffed Onion Rings
• Making the Texas Twinkie Filling
• Stuffing the Onion Rings
• Smoking the Texas Twinkie Onion Rings
• What to Serve with Texas Twinkie Stuffed Onion Rings
• Leftovers and Reheating
• For More Spicy Peppers
• FAQs
• Flavor X Fire & FOOD X Fire
• Texas Twinkie Stuffed Onion Rings Recipe

Why You’ll Love Texas Twinkie Stuffed Onion Rings

What’s better than jalapeño poppers, onion rings and brisket? A freakin’ delicious recipe that combines all these incredible appetizers together! Plus, since we’ve got the whole operation outside, Over the Fire Cooking style, you don’t have to worry about making a mess preparing these onion rings inside. The BBQ rub and my HNY FYR BBQ Sauce give our Texas Twinkie onion rings that perfect touch of spicy sweetness to bring it all together. 

To make this recipe, you can use leftover brisket or pick up some from your favorite local BBQ joint. If you’re looking for inspiration, I’ve got recipes for foil boat brisket, smoked brisket and more. 

Ingredients for Texas Twinkie Stuffed Onion Rings

• Texas Twinkie Stuffing: We’ll make our Texas Twinkies with finely chopped brisket, diced jalapeños, cream cheese, cheddar cheese, kosher salt, black pepper and garlic powder. 
• Onion Rings: ​Grab whole yellow or white onions, sliced bacon, your favorite BBQ rub and some of my HNY FYR BBQ sauce. 

Get stoked for life

HONEY INFUSED. FLAME PERFECTED.

NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS.

• HONEY SWEETENED
• CAYENNE KICK
• SMALL BATCH

taste HNY FYR

How to Make Texas Twinkie Stuffed Onion Rings

Making the Texas Twinkie Filling

First up, let’s get your Texas Twinkie filling ready. That’ll be 1.5 pounds finely chopped brisket, 2 small diced jalapeños, 8 ounces cream cheese, 1/4 cup shredded cheddar cheese, 2 teaspoons kosher salt, 1 teaspoon black pepper and 1 teaspoon garlic powder. Mix the filling together thoroughly and set it to the side. 

Stuffing the Onion Rings

Now for the onion rings! Begin by peeling the outside layer of your 2-3 whole onions and slicing them into inch-thick rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our Texas Twinkie onion rings. 

Take an outside ring and grab a handful of filling and place it in the center. Shape the filling to the outside of the onion, then place the smaller inside ring into the filling to make a “donut” shape.

Next, wrap bacon around the outside and set it on a tray. Repeat these steps until you have all the stuffed onion rings you like — you’ll need 2 pounds of sliced bacon for all the rings.

Season all the onion rings with 3/4 cup of your favorite BBQ rub, then place them in the fridge for 30 minutes to set.

Smoking the Texas Twinkie Onion Rings

When you’re ready to cook, preheat your smoker for indirect cooking at 275 degrees Fahrenheit. Add some wood chunks or chips for added smoke flavor if you like.

Place the stuffed onion rings on the smoker to cook for 45-60 minutes or until they reach 165 degrees F internal. In the last 10 minutes, drizzle my HNY FYR BBQ sauce over the top and glaze the onion rings. You’ll use about 1.5 cups BBQ sauce in this step. Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.

Serve with more BBQ sauce for dipping on the side and enjoy!

What to Serve with Texas Twinkie Stuffed Onion Rings

These Texas Twinkie onion rings have plenty of meat, cheese and vegetables (yes, jalapeño peppers and onions count). So, they’re definitely a loaded main dish or appetizer. If you want some side dishes to complement the onion rings, go for a simple green salad or grilled sweet corn on the cob. 

Leftovers and Reheating

If you’ve got leftovers of these delicious stuffed onion rings, store them in an airtight container in the fridge for up to three days. Reheat in the oven or in an air fryer to keep them nice and crispy. 

For More Spicy Peppers

Cowboy Candy

Smoked Texas Twinkies

Surf and Turf Jalapeño Poppers

Bacon Jalapeño Popper Stuffed Burgers

Bacon Wrapped Jalapeño Cheese Fatty

Shrimp Jalapeño Poppers

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

Texas Twinkie Stuffed Onion Rings

What's better than jalapeño poppers, onion rings and brisket? All those delicious foods together in Texas Twinkie stuffed onion rings!

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 4 people

Calories 1766kcal

Author Derek Wolf

Ingredients

Texas Twinkie Stuffing:

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

Onion Ring:

• 2-3 Whole Onions ideally yellow or white
• 2 lbs Sliced Bacon
• ¾ cup Big Bad BBQ Ale or your Favorite BBQ Rub
• 1.5 cups HNY FYR BBQ Sauce for glaze

Instructions

• Mix together the Texas Twinkie filling thoroughly and set to the side.
• 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 Texas Twinkie stuffed onion rings.
• Take an outside ring and grab a handful of filling and place it in the center. Shape the filling to the outside of the onion, then place the smaller inside ring into the filling to make a “donut” shape.
• Next, wrap bacon around the outside and set it on a tray. Repeat these steps until you have all the stuffed onion rings you like.
• Season all the onion rings with your favorite BBQ Rub (I used my Big Bad BBQ Ale) 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 my HNY FYR 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.
• Serve with more BBQ sauce for dipping on the side and enjoy!

Notes

Tips for the Best Stuffed Onion Rings

• Give yourself time. The hardest part of this recipe is the prep. It’s kind of tedious and can take 30-45 minutes to stuff those onion rings.
• Use large onions. You’ll want the bigger size to get the right proportions for stuffing in the brisket. 
• Use thin-cut, cold bacon. Thin-cut slices of bacon are easier to wrap than the thick-cut stuff. If it warms up, the bacon gets more malleable and won’t wrap well, so keep it cold as much as you can.

Nutrition

Calories: 1766kcal | Carbohydrates: 87g | Protein: 75g | Fat: 127g | Saturated Fat: 48g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 51g | Trans Fat: 0.3g | Cholesterol: 319mg | Sodium: 4141mg | Potassium: 2012mg | Fiber: 21g | Sugar: 42g | Vitamin A: 1990IU | Vitamin C: 14mg | Calcium: 886mg | Iron: 22mg

The post Texas Twinkie Stuffed Onion Rings appeared first on Over The Fire Cooking.