BBQ recipes, product reviews, & how-to's
Looking for ideas for your upcoming holiday meal? Well, you’re in luck! This BBQ holiday recipe guide is a compilation of main dishes, sides/appetizers, and dessert (yep, singular. I’m working on that). The list will be updated as more recipes get developed and posted, so…
Smoked turkey breast is a great idea for your smaller holiday gatherings, such as Friendsgiving. It’s an underrated meat the rest of the year. Not sure why because it tastes so dang good! In this post, we will go over the full process of how…
Folks seem to have a love – hate relationship with Brussels sprouts, mostly because some don’t know how to cook them. When Brussels sprouts are roasted, the outsides have a Milliard reaction and creates that tasty, browned crust. This roasted Brussels sprouts with bacon and Parmesan recipe will change the way you perceive this green vegetable! These go great when paired with chicken or smoked turkey.
The key to eating Brussels sprouts is to roast them. This can be done on your grill or oven when cooked on a pan or baking sheet. With this being a BBQ page, you best believe I prefer to cook roasted Brussels sprouts on the grill. To prep these, take one pound and peel off the outer leaves and discard. Rinse off the Brussels sprouts and pat dry. Then cut the sprouts in half with a knife and place in a bowl. In the bowl, drizzle olive oil, a quarter of a freshly squeezed lime, kosher salt, and minced garlic. Mix together. I like to use a smaller baking sheet that fits one pound of cut up Brussels sprouts perfectly.
Before placing sprouts on baking sheet, drizzle some olive oil on there so they don’t stick. Now put the sprouts on there in one even layer. Cut up four strips of bacon in 1/2 inch squares or 1×1/2 rectangles. Spread evenly over the baking sheet, preferably on the surface of the sheet where space between Brussels sprouts can be found. Now the bacon parmesan Brussels sprouts are ready for roasting.
Place the sheet of Brussels sprouts with bacon and Parmesan cheese on the grill and cook for 30 minutes at 375 degrees flipping sprouts over once during the cook. Do this to get more of that roasted texture on both sides. That extra crust will add to the flavor. No one wants cold, soggy, Brussels sprouts. I’m certain you will love the flavor of this side dish and you’ll want to roast your Brussels sprouts from now on!
Roasted Brussels Sprouts are the best way to eat this vegetable. But add bacon and garlic to them and you've got a side dish worth diving into! NOTE: this recipe can be cooked on either the grill or oven.
1. Preheat grill to 375 degrees over indirect heat. Prep Brussels sprouts by removing outer leaves and slice sprouts in half. Combine in a bowl with olive oil, garlic, lime juice, and kosher salt. Mix and place on a greased 9x12 baking pan. Place cut up bacon slices on pan mixed with Brussels sprouts.
2. Place on grill and cook for 25-30 minutes, turning sprouts over halfway through to get roasted flavor on both sides. Remove when done and sprinkle with grated parmesan cheese before serving.
1. Feel free to substitute cast iron skillet for baking sheet.
2. Keep excess leaves from Brussels sprouts in mix and cook. They make for nice little crunchy pieces to snack on.
Nutrition information isn’t always accurate.
Biscuits are the ultimate comfort food: they can be a side to your comfort food main dish or be the main dish itself. They are also acceptable to eat with any meal any time of the day. With a kiss of hickory smoke, as well…
Pork tenderloin is a fantastic cut of meat to cook up and is very versatile to different types of flavors. If you’re new to smoking, it is a great cut of meat to begin learning on (I have a recipe for that, by the way).…
Ham and cheese sliders are a smashing success in my home. Both the picky little eaters and adults alike love it! Using King’s Hawaiian rolls, a mixture of toppings, and the ham and cheese (of course), these sliders are quick to put together and quick to bake on the grill. Oh, and they are gone quick, too!
For this easy Hawaiian rolls sliders recipe, you’ll need Hawaiian rolls, ham, Swiss cheese, butter, dijon mustard, salt, pepper, dried onion flakes and parsley flakes. Oh, and a 9×11″ foil pan to put it all in.
Start out by getting your grill ready to be at 350 degrees over indirect heat. I like to use hickory wood, but feel free to use whichever smoking wood you like. Using a 12-pack of King’s Hawaiian rolls, take them out of the package and keep them all in piece (this is how they come). Take a bread knife and slice the rolls in half as if you’re making one big sandwich (because you kind of are). Keep the bread knife handy because you’ll need it again. Next, take a half pound of sliced ham and lay them on the bottom half of the sliced rolls. then pile on a half pound of Swiss cheese on top of that. Top the cheese with the top half of the rolls.
Now that the ham and cheese sliders are mostly assembled, it’s time to create the mixture to spread on top! In a small bowl, melt 1/4 Cup of butter (also known as 1/2 stick of butter or 4 Tbsp). In this same bowl, pour in 1 Tablespoon of dijon mustard, a teaspoon of Worcestershire sauce, and a half teaspoon each of salt and pepper. Mix ingredients together in the bowl. Then take a food brush (or basting brush) and brush all over the tops of the rolls, including sides. To top off the sliders (for now), take a couple of teaspoons of dried onion flakes and sprinkle them on, making sure each roll top is covered. Carefully pick up the sliders, keeping them all in one piece, and place in foil pan.
With the ham and Swiss sliders in the foil pan, place them on the grill at 350 degrees for 15 minutes. The tops will get a little brown and you will see the cheese melt down the sides. Once cooked, remove from the grill and let sit for a minute to allow the pan to cool. Take a spatula and scoop out the ham and Swiss sliders (still in one piece) onto a cutting board.
Melt an extra tablespoon of butter and use a food brush to dab the tops of the sliders. If you brush, then you will knock off the onion flakes baked into the tops of the rolls. Now that they are lightly buttered, sprinkle parsley flakes lightly on the tops of the Hawaiian rolls sliders.
Remember the bread knife I said to keep handy? Now is the time to use it again. Slice the rolls into 12 individual sliders. These savory (and mildly sweet) Hawaiian ham sandwiches will be eye-popping and I won’t judge you if you want to take pictures. Just get those pics in quickly before your family and guests come for them!
Want another easy crowd pleaser to go along with these? These s’mores sliders are perfect for dessert!
Ham and cheese sliders are mini sandwiches that pack a punch of flavor! Using Hawaiian rolls, slices of ham and Swiss cheese, and a mixture of other ingredients including Worcestershire sauce, onion flakes, and butter, these sliders are very popular and vanish quick!
1. This recipe can easily be made in the oven if a grill is not available.
2. I use hickory wood in my grill for these, but feel free to use whichever smoking wood you prefer.
3. Layer Swiss cheese to go a little outside of the sliders so they melt down and give you some crispy cheese edges. So good!
Nutrition information isn't always accurate.
This post is sponsored by Kingsford but the content and opinions expressed here are my own. Grilled steak kabob skewers are a classic summertime dish, but are good to be eaten any time of the year. Combining chunks of marinated steak and vegetables helps you…
The bacon wrapped jalapeno popper burger is a perfect blend of appetizer and main dish. A burger topped with bacon, three types of cheeses, roasted jalapeno, all packed within a toasted brioche bun? Does it get much better? You be the judge. For starters… Let’s…
If you’ve ever been to a gathering of sorts, especially those where watching sports is involved, then there’s a chance you’ve had smoked bacon wrapped jalapeno poppers. But have you had them stuffed with chorizo? And with a kiss of hickory smoke? Next level. I’ll explain how to make these grilled poppers in quick time.
For this recipe, you’ll need jalapenos, cream cheese, shredded cheddar cheese, chili lime seasoning, ground chorizo, and bacon. Before you start prepping the jalapeno poppers, preheat your grill to 375 degrees with hickory wood over indirect heat. Now that you’ve done this, grab a cutting board, sharp knife, spoon, and the jalapenos. Cut the stem off the tops of the jalapenos. Next, slice them in half longways and use the spoon to scoop out the insides (seeds, rib, placenta). I personally like using a small metal measuring spoon because it fits and scoops perfectly.
In a medium sized bowl, mix a pack of softened cream cheese, shredded cheddar cheese, and Oaxaca cheese together. Note: if you want to add a little heat to the poppers, mix in some shredded pepper jack cheese. Even hotter? Leave some of the jalapeno seeds in.
In a medium saucepan, cook up the ground chorizo. The chorizo I bought needed to be grinded up into smaller pieces so I used my spatula to break up the ground chorizo into even smaller bits. Cook these until done and set aside.
Take the spoon and scoop the cheeses into the sliced jalapenos. Now grab the strips of bacon and wrap one strip around one jalapeno popper. To keep the bacon from unraveling during the cook, I suggest wrapping the bacon a little tighter. Tucking in the ends of the bacon strips will help. Use toothpicks to hold together if you need. Once this is done, sprinkle chili lime seasoning on top of each jalapeno popper.
Place the bacon wrapped jalapeno poppers on a baking sheet and cook on the grill for 30 minutes. Remember, the grill should be at 375 degrees with indirect heat and smell of hickory. If you have a cooling rack that fits the size of your baking sheet, then put the jalapeno poppers on that while they cook as to not get the bottoms too crispy/burnt.
After 30 minutes, the smoked bacon wrapped jalapeno poppers with chorizo are done. Some folks like their bacon cooked to different degrees. If you want your bacon more crispy, then consider cooking a little longer. With the smoked bacon wrapped jalapeno poppers recipe done, you are now ready to be the hit of the party! That is, if you don’t keep them all to yourself. Note: if you’d like a different appetizer or side dish to try, may I suggest some elotes (Mexican street corn).
This recipe can absolutely be made in the oven! You won’t get that hint of smoke flavor, but the major flavor components will still be there.
If you’re looking for other creative ways to use chorizo, I recommend my popular chorizo breakfast burritos and my queso fundido recipes!
Become the hit of the party with this easy recipe for bacon-wrapped jalapeno poppers! Simply combine cream cheese and cheddar cheese in hollowed-out jalapeno halves and wrap them in bacon. Keto friendly, too. Easy win!
1. Place bacon-wrapped jalapeno poppers on cooking rack for more even cook and bacon crispiness.
2. Speaking of crisp of bacon, for each person this differs. This may take longer than 30 minutes to reach your desired crispiness.
3. This recipe can be made in the oven.
NOTE: Nutrition information isn't always accurate.
Smoked salmon on the grill is my favorite way to eat this fish (although grilled on a cedar plank is a close second). The texture of the salmon and smoky goodness infused provide a different element that baking in the oven just can’t match. In…
