BBQ recipes, product reviews, & how-to's
Got leftover brisket? This smoked brisket chili recipe is so good and will certainly be one you’ll want to bookmark for frequent use! In the world of BBQ, brisket is king. It can also be expensive, too. To get more bang for your buck, this…
Looking for a great side dish recipe to go along with that epic holiday feast (or steak dinner)? Fresh green beans with bacon and onions provides those perfect, complementary flavors to go along with that main dish! An Amazing Green Vegetable Side Dish Even though…
Apple crisp is easy to make. It takes about 20 minutes of prep time and 40-45 minutes of cooking on the grill. Start by preheating your grill to 375 degrees with hickory wood over indirect heat. NOTE: you can make this recipe using your oven, as well. However, there will be no smoke flavor added.
Peel honeycrisp apples, core and slice. I use a potato peeler to peel the apples, then this apple slicer and corer to cut each apple into 16 slices. Dice up each slice into three pieces. Toss into medium sized mixing bowl with 1/4 cup of sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon lemon juice. Mix ingredients together and then pour into cast iron skillet.
In a separate mixing bowl, combine a cup of oats, cup of flour, cup of brown sugar, and one stick of chilled butter, diced up into little cubes. Make sure the butter is cold. Frozen won’t mix well with the other ingredients and room temperature butter will be more difficult to divide up. With that said, mix these ingredients together until it becomes crumbly. Pour over the top of apples in the cast iron skillet.
Since this recipe calls for cooking this on your grill with indirect heat and using a smoking wood, you can indeed call this a smoked apple crisp. With that said, place the cast iron on the preheated grill and cook for 40 to 45 minutes. The crisp will be, well, crisp to the touch on top. Remove the cast iron apple crisp and let it cool down for a few minutes before serving.
Does apple crisp need to be refrigerated? To keep it fresh longer, it is recommended to refrigerate the apple crisp. This will last up to three to four days at peak flavor.
While this cast iron apple crisp (or smoked apple crisp, if you prefer) makes for an epic dessert, make sure you have something awesome for your main course! Need some inspiration? Here are a few recipe ideas for you:
A cast iron skillet filled with warm, cinnamon apples topped with a crisp made with oats, brown sugar, and butter. Add a touch of hickory smoke and it's the perfect dessert off the grill!
1. Substitute your favorite smoking wood in place of hickory if you prefer.
2. If honeycrisp apples are unavailable, use any apple except red delicious. Those are gross.
Nutrition information isn't always accurate.
Looking to learn how to smoke a turkey for the holidays (or just because it tastes dang good any time of year)? This smoked turkey recipe will walk you through all of the steps, from thawing to serving. Follow the details for how to smoke…
BBQ chicken often gets overlooked on the menu, especially when up against other meats like brisket, pulled pork, or ribs. Chicken lollipops are bacon wrapped drumsticks you can eat with your hands! Trimming the bone may take a few attempts to get down (good thing…
A wise man once said, “there has never been a sadness that can’t be cured by breakfast food”. That man was Ron Swanson, the fictitious TV character from Parks & Recreation. Since breakfast food and barbecue are two of my most favorite types of food, this quote speaks to me. What else speaks to me is combining leftover brisket and breakfast food together. Let’s break down this brisket breakfast skillet recipe, shall we?
The beauty of this brisket breakfast recipe is that you can cook it all in one pan, which means one or two less pans to wash afterward. I cook this outside in a cast iron skillet on my Aspire by Hestan grill. I start by sautéing onions and minced garlic with butter and a little avocado oil. Soon after, I throw on some diced red bell peppers and sliced jalapeño. Once that has been cooked to my liking, a pour these ingredients into a separate bowl.
Next come the potatoes. You can use either frozen shredded potatoes or cubed ones, but if you have leftover baked potatoes, even better. Dice up the baked potatoes into small cubes and fry in the pan, getting some nice crisp on at least one or two of the sides.
After you get some crispy sides to the potatoes, add in the leftover brisket and some cut up pieces of bacon. Now pour the ingredients from the bowl back into the cast iron skillet and mix together. To bring this breakfast skillet recipe altogether, make three divots in the food in the skillet for the eggs. Crack eggs, placing one in each divot. These eggs will take a little longer to cook as they won’t be completely on the skillet surface. It will help to cover the top with a lid. After a few minutes, sprinkle the top of the breakfast skillet with cheese. Remove from grill once cheese is melted and eggs are cooked to your liking. Sprinkle diced cilantro on top and serve.
To be honest, my kids were reluctant to eat this (they wanted pancakes and scrambled eggs). But once they did, this leftover brisket recipe won them over! Now this breakfast dish can be had whenever we have leftover brisket in the fridge. Or if there is a sadness that breakfast food needs to cure.
This breakfast skillet recipe with leftover brisket can be cooked all in the same pan! Perfect for breakfast, lunch, or dinner.
Nutrition information isn’t always accurate.
Note: this post for bacon wrapped filet mignon Polish sausage is sponsored by Omaha Steaks. I occasionally collaborate with brands I trust to help keep Learning to Smoke up and going. I’m speaking from my own genuine experience and am not being asked by the…
With this grilled peaches recipe, making dessert on the grill has never been easier! Peaches are in peak season in the summer, and using the grill is the perfect place to go. To make this recipe, all you need are four ingredients and five minutes…
Note: this post for grilled teriyaki salmon is sponsored by Omaha Steaks. I occasionally collaborate with brands I trust to help keep Learning to Smoke up and going. I’m speaking from my own genuine experience and am not being asked by the brand to mention anything specific.
Salmon tastes great coming off the grill. Adding a simple teriyaki marinade (and glaze) help take it to the next level. In this post, I will walk you through the easy process of making grilled teriyaki salmon. All you need are seven ingredients (six if you count the use of an orange for both zest and orange slices) and a grill!
Marinating adds extra flavor and enhances the flavor profile of the meat. Creating the marinade is simple. We start with pouring one cup of teriyaki sauce into a gallon-sized, resealable bag. Mix in a couple of tablespoons of your favorite seasoning for fish. For me, it’s Q-nami seasoning from Lane’s BBQ. It’s their Asian fusion rub and pairs very well on seafood. Add a teaspoon of minced garlic. Since this recipe ca for both thin orange slices and orange zest, you can zest one of the oranges for this ingredient for the marinade. Mix the ingredients in the bag before placing the salmon filet in.
The salmon I use for this recipe is Wild Alsakan Sockeye Salmon from Omaha Steaks. Not only are these salmon wild-caught in the USA, but they are also vacuum-sealed for freshness and cerified for sustainability and safety. I like to have my salmon filet cut into smaller portions for both serving and fitting in the bag. Place in the refrigerator and let marinade for 30-60 minutes. Note: if you want to grill on a cedar plank, start soaking it during this time.
Two things need to be done as the teriyaki salmon is close to finishing it’s marinating session. First is to get the grill preheated to 350 degrees over indirect heat. Some recipes call for hotter cooking temps of 400 degrees and finish sooner. Grilling at 350 degrees will minimize the fat bubbling to the surface and leaving a white film on top.
Second is to start slicing the oranges. I take about four oranges and start thinly slicing them longways, meaning they look like discs when sliced. I lay the slices in a column, side-by-side in pairs on either a greased cookie sheet or cedar plank. Take the marinating salmon from the fridge, remove from bag and lay skin-side down on oranges. Add some extra seasoning on top.
Take the prepped salmon to the preheated grill to cook. After 20 minutes, lift lid of grill and brush teriyaki glaze on the filet(s). Cook for another five minutes or until internal temps of grilled teriyaki salmon reach between 125-130 degrees. I highly recommend using an instant read digital thermometer, like the Thermpen ONE from Thermoworks. It’s my go-to for monitoring temps of everything I cook. Once these temps are reached, remove from grill, take a pic or two, and start eating!
Smoked salmon is a process that involves hours of brining, cooling, and smoking, but is mostly hands-off and low maintenance. My recipe post about How to make Smoked Salmon is another must-try!
Looking to add some more flavor to your salmon? This grilled teriyaki salmon is perfect for both seafood fan and land lover alike!
Nutrition information isn't always accurate.
Have you attempted making homemade french fries before? Do you wish you could make them taste like the epic fries at Five Guys? You can make these at home and they are easier than you’d expect. As long as you know THREE key tips, your…
