BBQ recipes, product reviews, & how-to's
Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine’s Day, or any gathering that you’re looking to impress. The combo of lean, beefy flavor…
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.
Let’s reference the bacon wrapped jalapeno popper recipe from a previous post. To make these, you’ll need jalapenos, cream cheese, shredded cheddar cheese, chili lime seasoning, 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).
In a medium sized bowl, mix a pack of softened cream cheese and shredded cheddar 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. Take the spoon and scoop the cheeses into the sliced jalapenos. Sprinkle the chili lime seasoning on top. 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. Once this is done, sprinkle a little more chili lime seasoning on top.
Now that the grill is up to 375 degrees (remember, indrect heat), place the poppers on a baking sheet or cooling rack and cook for 30 minutes or until the bacon reaches your desired crispiness.
Since the jalapeno poppers will take a half an hour to cook, now is the time to get the burgers prepped. Using a pound of 80/20 ground beef, mix in a bowl with Worcestershire sauce, kosher salt, pepper, and garlic powder. Make 1/3 pound burgers, so divide the one pound of ground beef into thirds (math is power, y’all).
On a separate grill, use direct heat to cook your burgers. Flip once during the cook, twice if you need. When nearing the finish, place a slice of pepper jack cheese on the burgers. Remove when cheese is melted.
Don’t underestimate the clout the hamburger bun brings to this bacon wrapped jalapeno popper burger, or any burger for that matter. I prefer brioche buns because they provide a little more dense flavor that only enhances the burger eating experience. With this said, toast the buns face down. Toast them to your liking, but I recommend getting them golden brown before removing from the grill.
Now that everything is done cooking, put it together! Put the beef patty on first, then the jalapeno poppers. You can fit either two or three on top. Since I like a little sauce, I like to mix ketchup, mayo, and hot sauce together and use as a spread on the bottom half of the bun.
Make sure to snap a picture of your freakin’ amazing bacon wrapped jalapeno popper burger because it won’t last long!
Cheeseburgers are good, but cheeseburgers with bacon wrapped jalapeno poppers on top are better.
1. To make optional sauce, combine 1/4 Cup mayo, 1/8 Cup ketchup, 1 tsp hot sauce in small bowl. Mix until blended.
2. To make this burger spicier, keep some jalapeno seeds in the poppers. Also, put shredded pepper jack cheese in them.
3. It is recommend to prep and cook the burgers while the poppers are on the grill to optimize time.
Nutrition information isn’t always accurate.
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…
This post is sponsored by Omaha Steaks and contains affiliate links. The FCC makes me say this for some reason. If you’re reading this blog post, chances are very high that you’ve had a ribeye steak before. You’ve probably come here because you’re curious of…
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.
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).
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.
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.
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.
Roasted Brussels Sprouts with Bacon
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!
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.
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 isn't always accurate.
Note: this post is sponsored by Omaha Steaks. Do you ever dream of a world in which one steak is actually two steaks? Or have you found yourself wanting a more tender cut of beef AND one that is a little more firm? Well that…
If you’ve ever been to a Brazilian steakhouse (aka- churrascaria or rodizio-style), chances are you’ve had picanha. The servers that come by your table will bring this beef on the skewer that is shaped like a “C” and slice it off the front and onto…
Tomahawk ribeye steak is becoming more popular thanks to an increase in folks who like to grill and BBQ influencers (such as myself) on social media promoting these magnificent cuts of beef. These steaks are a bit pricey at the butcher and that alone can make it intimidating for a newbie who is afraid he/she will screw it up. Don’t worry about screwing it up. I’m here to make sure you won’t screw it up.
The main thing that makes the tomahawk ribeye steak different than a regular ribeye is the giant rib bone attached, measuring about 18-22 inches long. It definitely brings a “wow factor” to the meal. It drops jaws, turns heads, and makes some grown men cry (don’t judge me).
Another element that makes the tomahawk ribeye different is the thickness. Since the rib bone is attached, the ribeye will be around 2 to 2.5 inches thick. Some butchers can cut a regular ribeye this thick for you if you special order them that way, but right off the shelf you end up with an inch of thickness or less so they can sell more steak to more people. Expect a tomahawk ribeye to be around three pounds: two pounds of beef, about a pound of bone.
Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. I prefer mine with a simple salt and pepper-based rub. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder (feel free to mix in a couple more ingredients such as onion powder or paprika). Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. It is okay for beef to sit out a little while, not so much for poultry or pork.
You may be familiar with searing: the process of grilling the meat at a high temp (usually 550F and above) to start off and then moving to the oven at a lower temp until done. Reverse searing is the opposite of that (hence the name) because you start off by cooking at a low temperature and then finish it off with the high heat on a direct surface.
Why reverse sear instead of traditional sear? Because you can infuse smoke flavor into the tomahawk ribeye steak first and then sear to lock in that flavor AND those juices from the meat! I like to use smoking woods such as hickory, oak, or pecan for beef. Smoke it between the 225-250F range until internal temp reaches about 125F. This can take about an hour.
While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from Thermoworks, you will have a better feel for when to get the sear going on the other grill.
NOTE: don’t feel ashamed if you sear on a skillet on the stove burner in your house. As long as you have a hot surface to cook on you’ll be fine. But there’s a chance you may set off the smoke alarm in your home.
While some folks like to sear on the grill grates, I prefer on a cast iron skillet. Reason for being is that the hot cast iron will cover the entire surface of the steak so you get more of that savory crust as compared to the lines where the grates are. Also, you can throw ingredients such as butter, garlic, and rosemary onto the cast iron to add flavors to that crust.
Are you ready to hear a cooking hack? Turn the cast iron skillet upside down! Do this so you can get the entire surface of the tomahawk ribeye steak seared. You’ll notice if you try to lay the steak in the skillet, the bone keeps the bottom portion of the steak from hitting the surface. Turning the cast iron upside down gives you a perfectly even sear on each side. Sear for 1-2 minutes on each side or until internal temp reaches 135F, which is good for medium rare.
Once the tomahawk ribeye steak has reached your desired finishing temp, remove from the heat and let it rest for a good 20 minutes before slicing. This way, you let the juices build up and the meat will stop cooking inside. Slice against the grain and feel free to devour right off the cutting board!
Goes well with corn pudding on the side!
Tomahawk ribeye steaks can be intimidating to cook in large part due to the size and price. You want to make sure you cook it right and don't waste your money. Following this recipe will make you look like an expert right away!
1. To sear entire surface of tomahawk steaks, turn the cast iron skillet upside down. This way, the bone doesn't keep the lower portion of the steak from touching the surface.
2. Feel free to sear in a cast iron on your stove top if you don't have another grill accessible.
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