This white bean chicken chili is a warm, hearty bowl of deliciousness that is also a healthier alternative to traditional red meat chili. Follow along and learn how to make this fall food that can be eaten any time of year! White Chicken Chili Recipe…
Want to make a flavorful chicken that is more evenly cooked and is done faster? Then smoked spatchcock chicken will become your favorite method for this yardbird! This complete guide will walk you through every step of the process, from how to brine, spatchcock chicken,…
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.
Breakfast burritos are one of my most favorite things to eat on the planet. Turns out they are super simple to make, too. This chorizo breakfast burrito recipe will be one that you will keep coming back to! Let me show you the details. What…
This classic gooey butter cake recipe is a dessert that has ingredients of a cake but is served up like a brownie. With it’s buttery crust and flaky, gooey, cream cheese-based top, it’s one of the best dessert recipes out there! As a native of…
This bacon jam recipe is so easy and makes the perfect topping for burgers and appetizers! Follow these easy steps to make this game changing topping!
Bacon jam is a perfect blend of sweet and savory. Bacon jam ingredients include the savory flavors of bacon and onions, but also a balance of sweet with brown sugar and maple syrup. Throw in garlic and apple cider vinegar and there is all you need to make this recipe. Other recipes slightly vary in ingredients, but this one is pretty solid.
Prepping and cooking the ingredients for this bacon jam recipe will take a full hour, with 10 minutes dedicated to prep and 50 minutes cooking. Most of the cooking time will be simmering, so it is not as labor intensive.
Now that we have this covered, let’s get into how to make bacon jam!
To begin making this bacon jam recipe, take a large cast iron skillet and set the stove to medium-low heat. Next take a 16 oz. pack of bacon and dice up the strips. Once that is done, place half of the batch in the skillet. The reason we split this up into two batches is to make sure the diced bacon pieces cook more evenly. Cook bacon until brown, but not crispy. This is because we will be putting it back in and cooking it later.
Remove from skillet and place on paper towels to help absorb grease. Bring in the second batch and repeat the process. Set bacon pieces aside, leaving about two tablespoons of bacon grease in the skillet for the next step.
With bacon grease still in the cast iron skillet, add one diced yellow onion. You can even slice the onion into longer strips if you prefer. Cook the onion for about 5-10 minutes or until it becomes translucent, even with a little browning on some of the edges. At this point, bring in your minced garlic. We add this at the end as to not overcook the garlic and lose it’s potency.
Cook onion and garlic together for a minute and then bring the bacon back to the skillet. Mix the ingredients together and prepare for the rest of the ingredients to be added.
With the bacon, onion, and garlic in the skillet, bring the rest of the ingredients altogether by added 1/3 cup of apple cider vinegar, 1/3 cup of brown sugar, and 1/4 cup of maple syrup. Stir ingredients in skillet and bring to a boil.
Let boil for a minute and then reduce to a simmer for 30 minutes. Simmering allows the liquids in the pan to thicken, making for the perfect consistency for bacon jam. After it is done simmering, we then let it sit for a few minutes so it can cool down to room temperature before serving.
Bacon jam makes for the perfect topping for burgers. It also works great with appetizers such as charcuterie boards, crackers, and smoked cream cheese. I’ve even made peanut butter & bacon jam sliders with it and have had excellent results!
If sealed in an airtight container such as a glass jar or plastic Tupperware container, bacon jam can be stored for up to 3-4 weeks.
Now that you’ve learned how to make bacon jam, try it with some of these recipes:
This bacon jam recipe is so easy and makes the perfect topping for burgers and appetizers! Follow these easy steps to make this game changing topping!
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!…
Do you like hot wings, but also like that sweet flavor? These mango habanero chicken wings provide a nice balance of sweet and heat while taking your tastebuds for a ride. It’s makes for the best tailgate food! What are Drums and Flats? When buying…
Smoked beef birria tacos are next level! These flavorful, melt-in-your-mouth tacos dipped in a slowly simmered consommé will hit all the right spots with your taste buds!
Birria is a meat stew from Mexico, traditionally made with goat or beef. The stew also consists of an adobo of dried chili peppers, garlic, and spices. These ingredients are combined and simmer for a few hours before shredding the meat and serving.
In this recipe, we will use this beef birria to make tacos, as well as use the remaining consommé for dipping.
Some ingredients to highlight for smoked beef birria tacos are as follows:
Beef: chuck roast and beef short ribs. Make sure to cut the chuck roast into chunks for easier shredding.
Chiles: traditionally, dried guajillo and ancho peppers are preferred. This recipe will use dried guajillo and chipotle peppers in adobo because this type of chipotle pepper is easier to find. Make sure to cut off the stems of the dried peppers and empty out the seeds.
Mexican oregano: differing from traditional oregano (from the Mediterranean) that has a minty undertone, Mexican oregano has a hint of citrus flavor to it.
Cinnamon: this really adds to the aroma of the birria and adds a subtle, woody flavor.
Prep the meat: preheat grill to 225 degrees over indirect heat with hickory wood. Cut the chuck roast into 3″ chunks so they will be cook more thoroughly and be easier to shred. Take these and the beef short ribs and season with kosher salt, pepper, and garlic powder on all sides. Place meat on grill and smoke for 30 minutes. Sear meat on all sides in Dutch oven.
Blend ingredients: bring water, beef broth, peppers, garlic cloves, and seasonings together in a blender and set on medium speed for 20 seconds or until smooth.
Simmer: pour into Dutch oven with smoked and seared beef. Add a full onion, peeled and quartered, to the pot and simmer for three hours or until beef is tender. I recommend using a Thermapen ONE from Thermoworks to monitor temps. Shred beef and put back in pot at this point. Simmering temps should be around 350 to 375 degrees.
Taco time: Dip street taco-sized corn tortillas into the consommé in the Dutch oven, coating each side. Cook on griddle over medium heat and sprinkle Oaxaca cheese on top.
Consommé: the remaining liquid from the birria. Can also be referred to as braising liquid. Spoon out consommé with a ladle and pour into a bowl for dipping.
Go with a 7 quart Dutch oven or bigger. This is to make sure you can fit all of the ingredients for the smoked beef birria. The Dutch oven I use is 8 quarts and works wonderfully.
Separate the beef and the consommé for storage in two differentcontainers. These can be stored in the refrigerator for up to four days.
One of my favorite side dishes for Mexican dishes are these grilled elotes. You can also serve up with refried beans and Spanish rice. Tortilla chips and guacamole are also a perfect pairing.
Smoked beef Birria tacos combines a classic Mexican meaty stew with consommé dipped corn tortilla shells and melty cheese. Your dream tacos are waiting to be made!
Nutrition information isn't always accurate.
Chicken bacon ranch Hawaiian roll sliders are some of the best tasting sliders I’ve ever made! Using Hawaiian rolls, chicken, bacon, ranch, and cheese, these bacon ranch chicken sliders are going to be the talk of your next gathering! What are Sliders? Sliders are basically…
