This post is sponsored by Kingsford and I used Kingsford Wood Pellets for cooking all of these recipes in this post.

Most folks who cook on the grill primarily use it for meats. While cooking meat on the grill is my jam, just know you can use your grill to cook other foods as well. In this post, I put together a whole meal you can cook on one grill at the same cooking temps throughout. We start with a zesty spatchcocked chicken, then bacon & Brussels sprouts, and then finish it off with a skillet chocolate chip cookie for dessert! I will break down the cooking for each dish separately and all recipe cards will be at the end of each section. Used Kingsford wood pellets for each of these recipes

Grilled Zesty Spatchcock Chicken

In the BBQ world, chicken doesn’t get as much love as it should. Don’t get me wrong, I do love me a good brisket and some pulled pork, but spatchcock chicken is a winner to cook because not only is it super flavorful, but it’s also cheap to buy and quicker to grill.

Before you cook the chicken, it is important to note that you will want to brine the bird overnight. I suggest you buy your chicken the day before and brine it before you go to bed. Brining helps bring more flavor to the bird and adds much needed moisture to the white meat parts. You can do either a wet or dry brine, but for this recipe I’m using a wet brine. Simply get a food grade bucket (preferably five gallon size) and fill it with two gallons of water, one cup of kosher salt, one cup of sugar, a couple of tablespoons of Santa Maria seasoning, and a cut up lime. Stir these ingredients together and place the chicken in brine. Place bucket in fridge to keep cool for at least 18 hours. NOTE: you don’t have to spatchcock the chicken for the brine as this can be done afterward.

When it’s time to cook your grilled zesty spatchock chicken, make sure you have begun to preheat your pellet grill to 375 degrees on indirect heat using Kingsford Wood Pellets (I used the Classic blend of hickory, oak, and cherry). Also, take the bird out of the bucket and rinse it off. This way, the bird doesn’t taste too salty. Once done, place on a large cutting board.

To spatchcock, the bird, get a sharp pair of kitchen scissors or a sharp chef’s knife. Either way, make sure you use a sturdy, sharp blade. turn the chicken on it’s front and press down hard on the spine. Doing this will help break bones in the back of the chicken and make it easier to cut. Then take your scissors (or knife) and cut along one side of the spine from bottom to top. Repeat on the other side of the spine. Once this is done, turn the bird back over and make sure the legs fold inward (they will be much looser since disconnected from the spine).

With the bird spatchcocked, it’s time to make it zesty! Get a bottle of zesty Italian dressing and pour over the chicken, enough to cover the whole bird. the zesty Italian dressing is runny so you shouldn’t have to use a ton. Spread with either your hand or with a basting brush. Then bust out the seasoning and put on a moderate amount. I like to use Santa Maria seasoning, but feel free to personalize this recipe and use whichever seasoning or rub floats your boat.

Now that the bird is spatchcocked and seasoned, it’s time to place on the grill. Make sure to place the chicken on one side of the grill with enough space to add the pan (or skillet) of bacon & Brussels sprouts (we’ll get to the side dish very soon). Cook the chicken until internal temp at center of the thickest part of the chicken breast reaches 161 degrees. This could take just over an hour. I like to spritz the bird once or twice with a 50/50 mixture of apple juice and apple cider vinegar.

With about 20-30 minutes left in the cook, I like to apply another round of zesty Italian dressing to the spatchcock chicken to help the flavor cook in. When bird reaches 161 degrees in the white meat portion, remove the spatchcock chicken from the grill and place on a cutting board to rest for about 15 minutes prior to slicing. This is done to help the moisture build up inside for maximum juicy flavor. Also, the meat will get a few degrees hotter due to carryover temps and will reach the desired 165 degrees the USDA recommends for poultry.

Zesty Grilled Spatchcock Chicken

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Cooking a whole chicken on the grill and getting great flavor is simple to achieve with this recipe! Brine overnight, season with zesty Italian dressing and Santa Maria seasoning and you'll have one tasty bird to feast on!

Print

Ingredients

• FOR BRINE:
• 2 gallons water
• 1 Cup kosher salt
• 1 Cup sugar
• 2 Tablespoons Santa Maria seasoning
• 1 lime, quartered
• FOR GRILL:
• 1 whole chicken (around 5 lbs)
• 1/2 Cup zesty Italian dressing
• 2 Tablespoons Santa Maria seasoning

Instructions

1. Brine whole chicken by combining water, kosher salt, sugar, seasoning, and lime in a large food-grade bucket. Place chicken in brine and place in fridge overnight.
2. Once brining is done, remove chicken from brine and rinse. Preheat grill to 375 degrees over indirect heat. Spatchcock chicken by removing spine from the back. Flip chicken over and apply zesty Italian dressing and Santa Maria seasoning. Place on grill. Spritz occasionally with mixture of apple juice and apple cider vinegar. Apply zesty Italian dressing with about an hour in. Cook until internal temp in thickest part of white meat reaches 161 degrees (carryover temp will get bird up to 165). Rest 15 minutes before carving.

Notes

1. This can be cooked on a pellet grill, regular grill with indirect heat, or even the oven. For best results, cook on grill to get wood smoke-infused flavor.

2. If you don't have Santa Maria seasoning, then your favorite seasoning or rub for chicken will work just fine.

3. You can spatchcock chicken either before or after the brine.

Nutrition Information:

Yield: 6 servings Serving Size: 6 oz
Amount Per Serving: Calories: 374Total Fat: 22gSaturated Fat: 7gCholesterol: 160mgSodium: 320mgCarbohydrates: 0.1gFiber: 0gProtein: 40g

Nutrition information isn’t always accurate.

Roasted Bacon & Brussels Sprouts

Folks seem to have a love – hate relationship with Brussels sprouts. I used to despise them for a long time, but that was before I learned how to cook them right. When Brussels sprouts are cooked properly, they will change the way you perceive the green vegetable. Adding bacon sure helps, too!

The key to eating a tasty dish of bacon & Brussels sprouts is to roast them. This can easily be done on your grill when cooked in a pan or baking sheet. To prep the Brussels sprouts, take one pound of them 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. Also put any extra leaves that fall off in the bowl, too (they get crunchy roasted easily and taste good). 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 thick cut bacon in 1/2 inch squares or 1×1/2 rectangles (like I did). spread evenly over the baking sheet, preferably on the surface of the sheet where space between Brussels sprouts can be found.

Place the sheet of bacon & Brussels sprouts on the grill next to the zesty Italian spatchcock chicken and cook for 20-25 minutes, flipping sprouts over once during the cook. Keep the grill temp at 375 degrees. Do this to get more of that roasted texture on both sides. That extra crust will add to the experience. If the roasted bacon & Brussels sprouts are finished before the chicken is ready, then cover baking sheet with aluminum foil and keep warm in your oven. 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 Bacon & Brussels Sprouts

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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.

Print

Ingredients

• 1 lbs Brussels sprouts, halved
• 4 strips thick cut bacon, cut into 1x1/2 inch rectangles
• 2 Tablespoons olive oil
• 1 Tablespoon kosher salt
• 2 cloves garlic, minced
• 1/2 teaspoon lime juice
• 1/8 grated parmesan cheese

Instructions

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.

Notes

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:

Yield: 6 servings Serving Size: 3 oz
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 250mgCarbohydrates: 8gFiber: 3gProtein: 7g

Nutrition information isn’t always accurate.

Skillet Chocolate Chip Cookie

What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.

Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Since your pellet grill is likely still on and those Kingsford wood pellets are keeping that aroma going, place the skillet on the grill and cook for about 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.

To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).

Skillet Grilled Chocolate Chip Cookie

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Take your chocolate chip cookie to the next level by cooking the cookie dough in a cast iron skillet on your grill with a touch of hickory smoke! And topping with ice cream when done! Note: can be done in either grill (indirect heat) or oven.

Print

Ingredients

• 1/2 Cup butter, room temperature
• 1/2 Cup sugar
• 1/4 Cup brown sugar
• 1 teaspoon Mexican vanilla
• 1 egg
• 1 1/4 Cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Cups chocolate chips
• FOR TOPPINGS:
• 3 scoops vanilla ice cream
• chocolate syrup, to taste
• caramel syrup, to taste

Instructions

1. Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
2. Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).

Notes

1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.

2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.

Nutrition Information:

Yield: 6 servings Serving Size: 8 oz
Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g

Nutrition information isn’t always accurate.

Note: this post is done in collaboration with Omaha Steaks.

Tomahawk ribeye steaks have been gaining in popularity due to their visual appeal and size. You see them on social media and they make your eyes pop out and your jaw drop like on those old cartoons. It also helps that more butchers are carrying them now. But have you cooked a tomahawk ribeye steak before? Do you want some guidance? Then you’ve come to the right place.

THE DIFFERENCE OF A TOMAHAWK RIBEYE STEAK

At first glance, the tomahawk ribeye steak has a demanding presence due to its size. The thickness of the steak is roughly two inches and has a rib bone sticking out that makes the entire cut about 20 inches long!

The tomahawk has the same components of a standard ribeye steak: the longissimus dorsi (center or actual rib eye), complexus, and my favorite part, the spinalis (aka-ribeye cap). The main differences are, as stated above, the thickness of the steak and the bone protruding out. It won’t taste any different than a normal ribeye, unless it has different marbling, been dry-aged, etc. So really, you’re getting a tomahawk ribeye steak for aesthetics and a bigger appetite (or splitting the steak with others).

PREPARING THIS BIG ‘OL STEAK

Having a bigger, more expensive cut of steak doesn’t necessarily mean you need to get fancy with the ingredients. The ribeye steak packs a lot of natural flavor and doesn’t need much help from a pile of spices. I like to put a light-to-medium coating of kosher salt, black pepper, and garlic powder over all the meat section of the tomahawk (no need to season the bone). However, I do like to add a few more ingredients when it comes time to sear. More on that later.

HOW TO REVERSE SEAR A STEAK

I’m a firm believer in the reverse sear method. You know how some folks immediately sear the steak for a few minutes and then put it in the oven to cook internally until done? Well, reverse sear is the opposite of that. The key to how to reverse sear a steak is to slow cook first, sear last. With the slow cook, I love to smoke the meat to infuse that smoke flavor into it. I prefer using either hickory, oak, or pecan wood. I smoke it at 225 degrees until internal temp reaches around 120-125 degrees. To measure internal temps, I love using the Thermapen Mk4 from Thermoworks. Gets me fast, accurate results every time! Then I remove the steak and get the grill hot enough for searing.

A true searing temp begins around 550 degrees. Searing helps develop a tasty crust to the steak which adds another element to the flavor. You can sear directly on the grates of the grill, in a cast iron skillet, or even put the steak directly on the hot coals (aka- caveman style!). I prefer the cast iron skillet because the surface of the meat gets a more even crust cooked into it that way.

Do you want to know a secret to reverse searing a tomahawk ribeye steak in a cast iron skillet? Turn the skillet upside down! If not, the long bone on the tomahawk will keep the whole surface of the meat from touching the surface inside the skillet. But turning the cast iron skillet upside down gives you a flat surface to cook on and the bone won’t interrupt the sear. I recommend searing with avocado oil (good for high temp cooking), a clove of garlic, and a sprig of rosemary. Sear for 1-2 minutes on each side before removing.

RESTING, SLICING THE TOMAHAWK

Once your tomahawk ribeye steak has reached the desired internal temp, place it on a large cutting board to rest. At this point is the ideal time to place a tablespoon of butter on top and let the butter melt into the steak during the rest. I like to use garlic herb butter from Better Butter because it has garlic, herbs, and a bit of Parmesan cheese in it.

As the ribeye steak is resting, it will likely experience carry over temp increase of a few degrees. That’s because the meat has been exposed to really hot temps and while the external is cooling off, the internal is still holding in that heat. Remember that meat is muscle and as it relaxes, it’s like sweating. Except that it’s sweating those savory meat juices. Let rest about 15-20 minutes before slicing for optimal flavor.

RECIPES THAT PAIR WELL WITH RIBEYE STEAKS

Classic Chimichurri Sauce

Smoked Mac and Cheese

Green Beans w/Bacon & Onion

Roasted Brussels Sprouts with Bacon

Elotes Recipe

TOMAHAWK RIBEYE STEAK RECIPE

Tomahawk Ribeye Steak (Reverse Sear)

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 15 minutes

Total Time: 1 hour 50 minutes

Tomahawk ribeye steaks have grown in popularity and availability in meat departments, but can also get pricey. Want to make sure you get the results you deserve from cooking it? With a few simple ingredients and the reverse sear method, you will look like a grilling expert and serve up some of the best tasting steak you'll ever have!

Print

Ingredients

• 1 tomahawk ribeye steak (about 48 oz.)
• 1 Tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 clove garlic
• 1 sprig rosemary
• 1 Tablespoon butter

Instructions

1. Preheat grill to 225 degrees on indirect heat with hickory wood. Mix kosher salt, black pepper, and garlic powder together then sprinkle evenly on tomahawk ribeye steak

2. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. Remove steak from grill and place on a large cutting board.

3. Place butter on top of tomahawk ribeye steak and let rest for 15-20 minutes before slicing.

Notes

1. Cast iron skillet turned upside down on the grill keeps the elongated bone from the tomahawk ribeye steak from pulling up on part of the steak and ensures the entire surface of the meat gets seared.

2. Feel free to substitute hickory wood for oak or pecan.

Nutrition Information:

Yield: 8 Serving Size: 6 oz
Amount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 15gCholesterol: 160mgSodium: 130mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g

Nutrition information isn't always accurate.

Another year, another list of must-haves when working the grill. I’ve compiled another list of some of my favorite things I personally love using.

CAMP CHEF WOODWIND WiFi GRILL

I was fortunate to get my hands on one of these Camp Chef Woodwind WiFi grills and I have loved using it! Most pellet grills are using WiFi capabilities now and Camp Chef has joined the ranks. The WiFi controller has a nice color display and even a protective cover to keep it from getting scratched, rained on, breathed on wrong, etc. Not only can you control temps, but also the level of smoke flavor you impart, too. The ash can below the grill where the auger is makes for very quick cleaning without having to remove all the parts from inside the grill to get to it like you do with other pellet grills. The Camp Chef app is simple, yet very well done. Easy to control and monitor temps while away from the grill.

If you’re considering this grill, I highly recommend the version with the sidekick attachment. Having this burner attached to the grill opens up more cooking options, from simmering a pot of baked beans, to searing steaks, or even cooking pizzas with the artisan oven attachment.

THERMOWORKS THERMAPEN MK4

Ever since I jumped headfirst into the world of barbecue, I learned quickly that a quick, accurate digital thermometer is a must. With super fast readings in only 2-3 seconds, I use the Thermapen Mk4 for EVERYTHING that I cook. Every. Single. Time. I swear by it and even though I’ve had my first one for over three years now, it still works like a charm. Haven’t even needed to change the batteries in it yet. I’ve become a fan boy of the Thermapen Mk4. I’ve been collecting other colors in the rainbow. Find your favorite color on the Thermoworks website!

GRILL TORCH by JJGEORGE

When I’m cooking with coals, my favorite way to get them lit is by using this grill torch from JJGeorge. Using it is simple: attach the torch to a small can of propane, turn the knob on the torch to crank up the gas, then press the ignite button and now you have fire! Coals light up quicker and who doesn’t love holding a stick that blows fire? Check it out on Amazon.

DALSTRONG 10″ KNIFE

Whenever I use this knife in my pictures and videos on social media, it grabs people’s attention. I think some lose focus on the meat and are mesmerized by the look of this Japanese super steel blade with 66 layers of folded steel, the rock-hollow divots, and curved blade near the tip. This sharp knife is technically known as the Shogun Series 10″ Butcher’s Breaking Cimitar Knife, but I call it my little machete. I love using it for larger cuts, such as brisket, ham, turkey, or even for showing off while cutting steaks. Strong enough for cutting through cartilage and precise enough for trimming fat. Oh, and the handle forms to my hand so well. Wow your friends and family with one of your own!

NITRILE GLOVES

I have featured nitrile gloves in other BBQ Essentials lists before, but I’m constantly asked what type of gloves I’m using that it bears repeating. Nitrile gloves are great for handling food to prevent the spread of bacteria and you don’t have to wash your hands 12,000 times while prepping and cooking food (I may have exaggerated a little on the handwashing, but still). I prefer to use the nitrile gloves from Gloveworks HD.

LARGE CUTTING BOARD

When prepping and slicing larger cuts of meat such as turkey or brisket, having a larger surface to prep and finish on is super convenient. Having grooves in the board to catch juices is important, too. There are many good cutting boards out there, but I have chosen this Camp Chef Professional Bamboo Cutting Board because of how deep the grooves are and the little pocket in one of the corners to hold even more excess juices. This board is HUGE, measuring at dimensions of 26.5 x 17.25 x 1.33. I have used this one for over a year and it has held up very well. This board is actually a perfect fit for this patio cart, too.

LOOKING FOR MORE BBQ ESSENTIALS?

Well, you’re in luck! Check these other posts for more of my favorite tools in BBQ: