BBQ recipes, product reviews, & how-to's
Caramelized onions elevate the flavor of regular onions to a whole new level. Caramelizing onions is a very simple process: cook the sliced onions with butter and salt at a medium-low temp for about an hour. They make a great topping for burgers and sandwiches.…
Roasted garlic mashed potatoes are so good that you can skip the gravy and eat them as is! The depth of flavor from the roasted garlic and the rich, buttery taste of yellow potatoes make this garlic mashed potatoes recipe the best out there! Ingredients…
This chimichurri recipe is the best steak sauce you can have with your meat! The flavors of herbs, vinegar, garlic, red pepper and olive oil create a truly unique sauce that goes perfectly with steaks and other grilled meats. In this chimichurri recipe, we will discuss origins and walk you through the process.
Chimichurri is an uncooked green sauce originating from Argentina. The sauce is comprised of main ingredients such as parsley, garlic, olive oil, and vinegar. Chimichurri is a savory sauce that usually paired with grilled meats such as steak and chicken.
Note: while most chimichurri is green, there’s also a spicier red chimichurri variety that is made with roasted red peppers.
To make chimichurri, first start by dicing up a half cup of Italian parsley and placing into a small mixing bowl. Usually you see two different types of parsley in the produce section: flat and curly. The flat leaf parsley is also known as Italian parsley and what is preferred for chimichurri.
Next, mince two cloves of fresh garlic, dice up half of a fresh shallot and also add in a teaspoon of dried oregano and red pepper flakes. Olive oil and vinegar give the nice balance of bitter and umami the chimichurri needs, as well as the wet ingredients to make this a sauce. Finish with one half teaspoon of both salt and pepper.
If you don’t have two cloves of fresh garlic, use three teaspoons of minced garlic from a jar. One teaspoon of minced garlic from the jar equals one clove.
So why more garlic from the jar than fresh cloves? The reason for the difference is fresh garlic has a richer flavor while jarred garlic is a little more watered down due to the preservation process.
Between dicing the parsley and garlic, as well as mixing the ingredients altogether, this chimichurri recipe will take only five minutes to make. Completely worth the time if you ask me!
While fresh chimichurri is best, my buddy Al Frugoni has a chimichurri seasoning that you simply add olive oil and red wine vinegar to. Its great for when you are in a hurry or don’t have all of the ingredients on hand.
What’s awesome about chimichurri is that it is good for up to three weeks when stored in the refrigerator! If you keep it at room temperature, then it will be good for up to seven days. It will taste better the longer it is aged because it goes through a pickling process. This is mainly caused by the red wine vinegar in the recipe.
Chimichurri with steak is the best! But also goes well with other meats. Here are some recipes that go perfectly with chimichurri sauce:
New York Strip Steak & Smoked Shrimp
Chimichurri is a classic sauce that is perfect for grilled meats such as steak and chicken. Chimichurri main ingredients are parsley, garlic, olive oil, and red wine vinegar. Either spread on the meat or dip slices into the sauce. Either way its a perfect pairing!
Note: Nutrition information isn’t always accurate.
This tangy cilantro lime crema is so easy to make that I can’t believe I was intimidated to try it for so long! This recipe uses common ingredients found in the refrigerator and pantry and only takes less than five minutes to make! What is…
An epic party dip that is super easy to make, this smoked Buffalo chicken dip combines the flavors of Buffalo style chicken, cheeses, and Rotel. Add in some hot sauce for an extra kick and a kiss of smoke flavor then you’ve got the perfect…
Break away from the traditional cheese ball by making this jalapeño popper cheese ball using smoked cream cheese and ingredients to make bacon wrapped jalapeño poppers! This is my favorite way to make a cheese ball and I’ll walk you through the easy recipe!
Here are the cheese ball ingredients needed for this recipe:
Preheat the grill to 250 degrees over indirect heat. A hard smoking wood such as oak or hickory is recommended. Depending on the grill, it can take between 10-30 minutes to bring grill up to 250 degrees. This will give us plenty of time to prep the cream cheese (and other ingredients for later use).
The main ingredient in this smoked cream cheese ball is, of course, the cream cheese itself. I prefer to use an 8 oz. brick of Philadelphia cream cheese because I think it has a better flavor than the generic brands. Score the top of the cream cheese with 1/4 inch deep cross cuts about an inch apart. Season the top with taco seasoning, fajita seasoning, or your favorite Mexican inspired rub.
Place scored and seasoned cream cheese on a baking sheet lined with foil and smoke for an hour. Remove from the grill and let rest about 10 minutes before proceeding to the next step.
Place smoked cream cheese in a small mixing bowl, along with 1/4 cup of sour cream. Also add in most of 3 strips of diced bacon and most of one diced jalapeño. I say “most of” because we’ll use a little of these ingredients to coat the outside of the smoked cheese ball later. With that said, also add most of 1/2 cup of shredded cheddar cheese. Mix ingredients well by hand.
Form the smoked cheese ball by rolling with both hands and creating a sphere shape. Remember when I said use “most of” diced bacon, jalapeño, and shredded cheddar cheese? Here’s where the remaining portions of these ingredients come in. Sprinkle them, along with 1/4 cup of sliced almonds, on a cutting board or large plate, making a 6 to 8 inch radius.
Roll the smoked cheese ball around in these ingredients until you get an even coating on the outside.
Most cheese ball recipes say to cover in plastic wrap and place in the refrigerator for at least an hour before serving. While you can always make this ahead of time and use this method, it is recommended to serve immediately. The reason I prefer this is because the jalapeño cheese ball will be softer and easier to dip into. Speaking of…
Crackers, pretzels, and vegetables (carrots, celery) are ideal for dipping into the jalapeño popper cheese ball. I also like corn chips, such Fritos Scoops, for dipping as the cheese ball will have a more firm texture than most dips. Slices of baguette or a crostini works great, too!
Here are some other appetizers you can make using your grill and/or smoker!
Bacon Wrapped Jalapeño Poppers with Chorizo
Chicken Bacon Ranch Hawaiian Sliders
Mexican Street Corn Dip (Elote Dip)
Break away from the traditional cheese ball by using smoked cream cheese and ingredients to make bacon wrapped jalapeño poppers!
NOTE: Nutrition information isn't always accurate.
This easy Mexican street corn dip, also known as elotes dip or esquites (Mexican street corn salad), takes the popular Mexican corn treat and turns it into one of the best tasting dips you’ll ever try! Grill the corn to your liking and incorporate with…
Grilled sweet potatoes are the perfect Thanksgiving side dish! These are essentially baked potatoes on the grill, but with the addition of a nice smoky flavor. This sweet potato recipe is more like a candied yams recipe in that we add brown sugar and marshmallows…
Smoked cream cheese is one of the easiest, tastiest appetizers you’ll ever make! It’s one of the best game day snacks out there and I’ll show you the steps to this easy appetizer.
The ingredients list is short for this smoked cream cheese recipe. All you will need is an 8 oz. block of cream cheese, chili lime seasoning, and some pepper jelly. Add a kiss of smoke flavor and you have the perfect blend of creamy, savory, sweet, and heat.
Making smoked cream cheese dip is super simple. Place an 8 oz. brick of cream cheese on a baking sheet and score the top of the cheese with hash marks about 1/4 inch deep. Next, sprinkle some chili lime seasoning on top. And just like that, it is prepped and ready for the grill!
With the grill preheated to 225 degrees, place the cream cheese on the grill and let it smoke for 90 minutes. A hard wood such as hickory is preferred when you smoke cream cheese.
With the cream cheese now smoked, off the grill and onto a large plate, take 1/4 cup of your favorite pepper jelly and spread on top. Serve with crackers or crostini. It may be best to double this tailgate recipe as this game day snack will go quick!
Crostini is easy to make. Simply take a baguette or even King’s Hawaiian rolls and slice into 1/2 inch slices. Top with melted butter (and some seasonings if you wish), place on a baking sheet, and broil for two minutes or until the edges are brown. The King’s Hawaiian crostini especially makes for the best dipping vehicle to get this cream cheese with pepper jelly in your mouth!
You can store this smoked cream cheese dip in an airtight container and keep cool in the refrigerator for up to three days. Reheat in the microwave for 20 seconds and serve again!
Bacon Wrapped Jalapeno Poppers with Chrorizo
Smoked Prosciutto Wrapped Brie
Smoked cream cheese is one of the easiest, tastiest appetizers you'll ever make! It's one of the best game day snacks out there and only needs three ingredients.
NOTE: Nutrition information isn't always accurate.
Homemade smoked mac and cheese is the ultimate comfort food. I’ve tried different macaroni and cheese recipes over the years and this one is a winner! Using this tried and true recipe, and adding smoke flavor, makes this the ultimate side dish for any BBQ!…
