BBQ Holiday Recipe Guide

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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 keep checking back!

MAIN DISHES

Smoked Prime Rib

Smoked prime rib sliced and ready to feast on!
Smoked prime rib cooked to medium rare.

Prime rib is the crown jewel to any holiday meal! Bone in or boneless, this recipe is has you covered. Adding some smoke flavor will help you win over any hungry crowd!

Twice Smoked Ham

Smoked ham getting some orange juice poured on it during the cooking process.
Adding some flavor to cook into this ham.

Take that store-bought ham and smoke it again with wood flavor of your choice! Also, make a glaze that will taste much better than that packet you got in the package.

Holiday Smoked Turkey

Smoked turkey finishing on the grill.
This smoked turkey recipe is simple and packs a tasty punch!

Smoking a turkey for the holidays just might become your new favorite tradition! With the help of a brine, smoke flavor, and garlic butter, this juicy, flavorful bird will be an upgrade from the holiday turkey you grew up with.

Smoked Turkey Breast

Action shot of the smoked turkey breast on the grill.
Action shot of the smoked turkey breast on the grill.

Having a smaller gathering this year? Smoked turkey breast is quicker to cook than a full turkey and still tastes amazing! Brine, rub and smoke is all you need!

BBQ Smoked Brisket

Smoked BBQ brisket slices are like manna from heaven!
The flat portion of the smoked BBQ brisket sliced and ready to devour!

Brisket is the king of all barbecued meats. With some folks wanting to buck tradition for their holiday meals, I added this one to the BBQ holiday recipe guide. It can be intimidating to cook due to the time and cost, but this recipe will guide you and make you look like a natural to your friends and family!

Smoked Teriyaki Pork Tenderloin

Smoked Teriyaki Pork Tenderloin sliced on the cutting board.
Pork tenderloin is quick and simple to cook up on the grill. This will make you look like a pro with little effort!

Pork tenderloin lends itself well to many different variety of seasonings and styles. Marinating in teriyaki, smoking on the grill with cherry wood, and searing provide an excellent way to eat this excellent cut of meat!

SIDES/APPETIZERS

Smoky Ham & Cheese Sliders

ham and cheese sliders ready to eat!

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!

BBQ Pulled Pork Nachos

Pulled pork nachos finished and on the grill. How many are you eating?
Pulled pork nachos finished and on the grill. How many are you eating?

BBQ pulled pork nachos are an excellent use of leftover pulled pork. They can be served up as either an appetizer for a small crowd or a main dish for a small gathering.

Roasted Brussels Sprouts w/ Bacon

Roasted brussels sprouts with bacon and parmesan cheese.
Roasted brussels sprouts with bacon and parmesan cheese.

In my opinion, 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!

Southern Corn Pudding

Southern corn pudding fresh out of the cast iron dutch oven!
Southern corn pudding fresh out of the cast iron dutch oven!

A recipe from Chef Anthony DiBernardo from Swig & Swine in South Carolina, this side dish is comfort food at its finest.

Cast Iron Biscuits

These cast iron biscuits have a smoky flavor to them.
These cast iron biscuits have a smoky flavor to them.

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, which makes them a perfect addition to this holiday meal guide! With a kiss of hickory smoke, this recipe will make you want to eat biscuits with every meal!

Smoked Chicken Wings

Smoked chicken wings ready for eating!
Smoke+rub+sauce=Amazing flavor!

Smoked chicken wings are great for watching football during the holidays…or any time of the year! Get some smoke flavor first, then crank the heat to get a crispy skin. Sauce them and you’ve got yourself an awesome appetizer!

DESSERT

Smoked Candied Pecans

Smoked candied pecans on the grill
Smoked candied pecans are the best way to eat pecans!

These smoked candied pecans are perfect for holiday snacking! Mixing ingredients like brown sugar, maple syrup, and cinnamon, then adding a hint of hickory smoke flavor take pecans to the next level.

Smoked Candied Pecan Pie

Smoked candied pecan pie vanishes fast!
Smoked candied pecan pie is next level!

Take those smoked candied pecans and put them in a pie! With the help of sugar, butter, and a kiss of hickory smoke, this smoked candied pecan pie is exactly what your family and friends want for a holiday dessert!

Smoked Turkey Breast

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Smoked turkey breast sliced and ready to eat
Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round!

Smoked turkey breast is a great idea for your smaller holiday gatherings. It’s an underrated meat the rest of the year. Not sure why because it tastes so dang good! With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. I recommend saving this recipe for future use during the rest of the year.

Thawing the Turkey Breast

Sometimes you can find turkey breasts already trimmed and ready to go. I haven’t been so lucky, so I will usually buy them bone-in and frozen. Regarding the thawing process, rule of thumb says to thaw in your fridge for days before use. With frozen, bone-in turkey breasts, that means about three days in the fridge.

However, if you want to thaw it out much faster I recommend submerging in cold water. Some folks will tell you to fill up your kitchen sink with cold water with the package of turkey in there. I like to put the turkey in a five-gallon bucket (like the one’s you get from The Home Depot) and fill with cold water. Then I put in my fridge for a few hours. Depending on the weather where you are at, you could also put in your garage. Or if you are short on space, put it in a cooler with cold water and some ice cubes. Either way, it will thaw out in about four or five hours instead of three or four days. NOTE: the turkey should still be in the original packaging.

To Brine, or Not to Brine?

Raw, trimmed turkey breast brined and seasoned.
Turkey breasts seasoned and ready for the cherry smoke.

Once the turkey has thawed, you will need to choose whether or not to brine. I say brine. Brining will help add some flavor to a rather bland bird. Simply remove the turkey from its packaging and remove the extras from it’s cavity (gravy packet, turkey neck, etc.). In a food-grade brining bucket, Pour in two gallons of water, one cup of kosher salt, one cup of sugar, some BBQ rub you plan on using for the smoking process, a cup of apple juice, and a couple of bay leaves. Brine for 12-14 hours. Make sure to rinse bird off before prepping to cook.

If you are trimming the bone-in turkey breast, I recommend watching the following video. Once I film myself doing this, I will post one of my own. But in the meantime, check this one out:

Prepping, Cooking the Smoked Turkey Breast

Action shot of the smoked turkey breast on the grill.
Action shot of the smoked turkey breast on the grill.


Before you begin the simple prep for this smoked turkey breast, preheat your grill to 250 degrees over indirect heat with cherry wood. Regarding the seasonings, I like to use premader seasonings that have a stronger pepper flavor. While I am using Q-nami rub from Lanes BBQ for this one, feel free to use a rub of your choice that you think pairs well with poultry. If you are looking for a good turkey rub, I suggest checking out my friend Susie Bulloch’s website, Hey Grill Hey.

I go moderate with the application of the rub/seasoning. Make sure to apply on both sides of the turkey breasts. Take out to your preheated grill and let it smoke until internal meat temp reaches 162 degrees. This may take a couple of hours. During the cooking process, melt two tablespoons of butter and apply on the turkey breasts to help keep the tips from drying out.

According to the USDA, poultry is done at 165 degrees. I say to remove turkey at 162 because the meat will continue to cook internally as it rests. The closer you get it to 165, it will be most tender and juicy. I recommend resting 10-15 minutes before slicing.

Regarding slicing, slice thin if you want to serve it up like your classic BBQ joints. It will also go further for larger crowds. I sometimes go thicker because that’s how I like them. Either way, the flavor will be there and I’m positive you will love cooking this up any time of the year!

Yield: Two turkey breasts

Smoked Turkey Breast

Smoked turkey breast sliced and ready to eat

Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Brine, rub and smoke is all you need!

Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours

Ingredients

  • FOR BRINE
  • 1 gallon water
  • 1/2 Cup kosher salt
  • 1/2 Cup sugar
  • 2 Tablespoons rub/seasoning of your choice
  • 1 Cup apple juice
  • 2 bay leaves
  • FOR TURKEY
  • 3 Tablespoons rub/seasoning of your choice
  • 2 Tablespoons butter, melted

Instructions

  1. For brining trimmed turkey breasts, fill food grade container with water, kosher salt, sugar, seasoning, apple juice, and bay leaves. Stir well with long, wooden spoon. Place turkey breasts in container and put in refrigerator for at least eight hours.
  2. After brining is done, preheat grill to 250 degrees over indirect heat with cherry wood. Apply rub/seasoning on both sides of turkey breast and place on grill. Apply melted butter about an hour into the cook.
  3. Remove when internal meat temp reaches 165 degrees and let rest 10-15 minutes before slicing.

Notes

1. If you don't have a rub/seasoning you like for turkey, a simple 50/50 mixture of salt and pepper will do.

2. Resting before slicing helps the meat have a juicier bite. If you start slicing right away, more juices will flow out and the meat will have a dryer texture.

Nutrition Information:

Yield:

10 serving (4 oz.)

Serving Size:

4 oz
Amount Per Serving: Calories: 152Total Fat: 1gSaturated Fat: 0.5gCholesterol: 94mgSodium: 115mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 34g

Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Poultry

Roasted Brussels Sprouts with Bacon

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Brussels sprouts are best served when roasted. And paired with bacon.

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, the taste will surprise you (in a good way). This roasted Brussels sprouts with bacon recipe will change the way you perceive this green vegetable! Goes great when paired with chicken or smoked turkey.

Prepping the Roasted Brussels Sprouts with Bacon

Prep is quick and simple.

The key to eating 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 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.

Getting Roasted!

Topping this dish with grated Parmesan cheese.

Place the sheet of Brussels sprouts with bacon 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. If the roasted Brussels sprouts with bacon 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!

The Recipe!

Yield: 6 servings

Roasted Bacon & Brussels Sprouts

Roasted Bacon & Brussels Sprouts

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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

© Dan Phelps
Cuisine: BBQ / Category: Sides

SMOKY, FLAKY CAST IRON BISCUITS

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Smoky, flaky cast iron biscuits go great with jam…or even with no jam at all!

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 as the appeal of making them in a cast iron, this recipe will make you want to eat biscuits with every meal!

Can I Make These in my Oven?

Biscuit-y, Smoky, flaky, buttery goodness!

Of course! If you don’t have access to a grill that can provide you indirect heat, or don’t want to go outside in the elements, then put them in the oven! They’ll still taste great, but without that hint of hickory smoke to them.

Combining the ingredients

Getting down to business, start by getting a large mixing bowl. Add two cups of flour, along with a tablespoon of baking powder, a tablespoon of sugar, and a teaspoon of salt. Mix these dry ingredients together. I prefer to mix with my hands, but with a mixing spoon will work just fine.

Next comes what might be the most important ingredient here: butter. The key to flaky cast iron biscuits (or any homemade biscuit, for that matter) is cold butter. The colder, the better. This is why I highly recommend a frozen stick of butter for this recipe. I simply grate the butter with a cheese grater and freeze my hand off in the process, but it’s worth it. It is okay if you don’t get the entire stick of butter grated. At least six tablespoons worth will suffice. I recommend grating onto a smaller cutting board so you can slide it all into the mixing bowl with less mess.

Mix the grated butter into the dry ingredients. Pour in a 1/2 cup of heavy whipping cream and a 1/2 cup of milk and mix altogether. You should form one big, flaky ball of dough.

How many times do you fold?

One debate when it comes to making biscuits is how many times to fold the dough, if at all. Some swear by four times, five times, etc. I’ve tried folding the dough as much as six times to get more layers and help with the flaky crust. But, in my experience, three times is the charm. When folding the dough, make sure to spread some flour on the board or surface you’re working with first.

Spread some flour on the surface so the dough doesn’t stick.

Smash down the dough with your hands until the dough is about 1-1.5 inches thick. Use a cookie or biscuit cutter to cut circles in the dough. This will make seven biscuits, which is all that the cast iron will hold.

Move these biscuits over to a medium-to-large size cast iron skillet (10-12 inches). I like to lay down some parchment paper in the cast iron to help keep the bottoms of the biscuits from burning, especially when the grill I am using has the indirect heat source coming from the bottom.

Cast Iron Biscuits on the Grill

Are you going with jam? Honey? Or eating as is? There’s no wrong answer.

Before starting the whole biscuit making process, it is important that you get your grill preheated. This can take some time, especially since we are going to a higher temp with indirect heat. Make sure to use hickory wood chunks for your charcoal grill (go indirect heat) or hickory pellets for your pellet grill. Place cast iron biscuits on the grill for about 20 minutes.

You’ll know the biscuits are done when you touch the top and they feel firm. Another indicator is to look at the bottom of the biscuits to see if they are getting brown. I prefer tapping the tops. When done, remove from grill and let rest for a few. You can brush melted butter on top of them now to add some of that buttery flavor. If you want them to look more golden brown on top then I suggest brushing with melting butter before they cook on the grill.

These smoky, flaky cast iron biscuits are great with almost any meal, especially pulled pork, chicken, or even my twice smoked ham!

Yield: 7 biscuits

Smoky, Flaky Cast Iron Biscuits

Smoky, Flaky Cast Iron Biscuits

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, this recipe will make you want to eat biscuits with every meal!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup butter, cold (frozen preferable)
  • 1/2 Cup heavy whipping cream
  • 1/2 Cup milk

Instructions

  1. Preheat grill to 400 degrees over indirect heat using hickory wood. In a large mixing bowl, add flour, baking powder, sugar, and salt. Mix together. Take cold stick of butter (preferably frozen) and grate. Mix into other ingredients. Pour heavy whipping cream and milk in bowl and mix until ingredients are combined.
  2. On a large surface, sprinkle flour. Take ball of dough and flatten until about an inch thick. Fold and flatten three times (roughly an inch thick each time. Cut into circles with cookie/biscuit cutter. This should make seven biscuits.
  3. Take medium-to-large cast iron skillet and line inside with parchment paper. Place six biscuits around the inside perimeter of skillet with the last one going in the center.
  4. Place cast iron on grill for 20 minutes. Biscuits are done when they begin to get firm on top. Remove and give a few minutes to cool down before eating.

Notes

1. Put butter on tops of biscuits either before going on the grill or after. Putting them on before should help them look more golden brown.

2. This recipe can easily be adapted to be made in the oven. However, there will be no hickory smoke flavor.

3. Frozen butter is highly recommended for this recipe as it is a key to flaky biscuits.

Nutrition Information:

Yield:

7 biscuits

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 4gCholesterol: 4mgSodium: 350mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 5g

Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Sides

Smoked BBQ Teriyaki Pork Tenderloin

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Smoked teriyaki pork tenderloin is great over a bed of rice.

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). In this post, I’m mixing it up by using some teriyaki for both a marinade and a glaze. The process is simple and the finished product will win over your taste buds!

Prepping the Pork Tenderloin

Pork tenderloin usually comes in a pack of two. They are about 12 inches long and 2-3 inches thick. There will be a good amount of silver skin on them, so grab a boning knife and trim it off. Do this by using the tip of the knife to poke under the filmy skin you see, push through, and push the blade forward to trip along it longways. See video below for full process.

The Teriyaki Marinade

With the tenderloins prepped, now it’s time to make the marinade. Doing this is fairly simple. Take 1/2 Cup of teriyaki sauce and pour into a gallon-sized resealable plastic bag. Add 1/4 Cup of Worcestershire sauce, three cloves of garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of ground ginger.

Pork tenderloins marinated, seasoned, and ready for smoke!

Mix around in bag and then place pork tenderloins in. Mix around again to make sure the tenderloins get covered. I recommend marinating for 4 to 5 hours.

Smoking, Searing, Slicing

Preheat your grill to 250 degrees over indirect heat. Pork lends itself well to different flavors of smoking wood, but cherry wood is the one I’m using for this recipe. Once the grill is up to temp, place the pork tenderloins on the grill and close the lid. After 30 minutes, check the temps with a digital meat thermometer. Pork is safe to eat at 145 degrees, which is good for medium doneness. But we want to pull these off at around 140 degrees because the internal temp will go up as it gets seared.

Speaking of searing, temps usually start at 500 degrees. If you’re using a pellet grill to smoke, make sure to have another grill hot and ready with direct heat. If cooking indirect on a charcoal grill, then get the coals hotter and move the pork tenderloin directly over the coals. Sear about 1-2 minutes on each side. Remove when internal temps reach about 145. When you’ve placed them on your cutting board, brush with teriyaki glaze and sprinkle on some sesame seeds. Let it rest about 10 minutes before slicing.

Getting some sear action in the cast iron.

When cooking meat, its recommended to let it rest before slicing. The reason for this is to let the juices build up inside and help the flavor and tenderness. If you slice too soon, you can lose those juices and the meat can dry out a little. I like to serve the slices of this smoked teriyaki pork tenderloin on a bed of rice with a side of broccoli. But these slices are amazing by themselves, so it’s okay to sneak a few to sample before serving.

Yield: 8 servings

Smoked Teriyaki Pork Tenderloin

Smoked Teriyaki Pork Tenderloin sliced on the cutting board.

Pork tenderloin lends itself well to many different variety of seasonings and styles. Marinating in teriyaki, smoking on the grill with cherry wood, and searing provide an excellent way to eat this excellent cut of meat!

Prep Time 4 hours
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 5 hours

Ingredients

  • 2 pork tenderloins, trimmed
  • 1/2 C teriyaki sauce
  • 1/4 C Worcestershire sauce
  • 3 cloves garlic
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t ground ginger
  • 2 T rub of your choice
  • 1/4 C teriyaki glaze
  • 1 t sesame seeds

Instructions

  1. Trim silver skin from pork tenderloins. In a gallon sized resealable plastic bag, Mix teriyaki sauce, Worcestershire sauce, garlic, salt, pepper, and ground ginger. Place tenderloins in bag. Mix around and place in refrigerator for 4 to 5 hours.
  2. Preheat grill to 250 degrees using indirect heat and cherry wood for smoke flavor. Season tenderloins with rub, then place on grill, put lid on, and cook until internal temp reaches 135-140 degrees. This may take about 40 minutes.
  3. Remove and sear on a hot surface (grill, cast iron, etc) for 1-2 minutes on each side. Or until internal temp reaches 145 degrees. Remove and place on cutting board. Glaze with teriyaki. Sprinkle sesame seeds on top. Rest 10 minutes before slicing to get maximum flavor out of meat.

Notes

1. You can do a faster method and marinate for one hour. You will still get some good teriyaki flavor, but 4-5 hours is recommended.

2. If using a charcoal grill for smoking, you can cook directly over the coals for the sear.

Nutrition Information:

Yield:

8 servings

Serving Size:

5 oz
Amount Per Serving: Calories: 230Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gCholesterol: 130mgSodium: 500mgCarbohydrates: 2gFiber: 0gSugar: 4gProtein: 36g

Note: Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Pork

Smoky Ham and Cheese Sliders

Dan PhelpsLeave a comment
These smoky ham and cheese sliders are quite popular with both small and large groups alike.

Ham and cheese sliders are a smashing success in my home. Both the picky little eaters and adults alike love it! Using 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!

What do I Need for Ham and Cheese Sliders?

For this 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.

Getting the Sliders Ready

The main ingredients for these sliders.

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 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 kinda 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.

On the Grill…and After

With the ham and cheese sliders in the foil pan, place them on the grill at 350 degrees for 15-20 minutes. I seem to have the best luck around 17 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 sliders (still in one piece) onto a cutting board.

Take a picture quick before they disappear!

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 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 ham and cheese sliders 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!

The Recipe!

Yield: 12 sliders

Smoky Ham and Cheese Sliders

ham and cheese sliders ready to eat!

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!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • One 12-pack of Hawaiian rolls
  • 1/2 lb sliced ham
  • 1/2 lb sliced Swiss cheese
  • 5 Tbsp butter, melted
  • 1 Tbsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp dried onion flakes
  • 1 tsp parsley flakes

Instructions

  1. Preheat grill to 350 degrees. Slice 12-pack of Hawaiian rolls (stuck together) in half. Lay slices of ham on the bottom half of rolls, then the Swiss cheese. Place the top half of rolls on top. Move to foil pan (preferably 9"x11").
  2. In a small bowl, mix 4 Tbsp. of melted butter, dijon mustard, Worcestershire sauce, salt and pepper. Brush mixture on top of rolls. Sprinkle on dried onion flakes. Place sliders inside grill for 15-20 minutes.
  3. Remove pan of sliders from grill. Use spatula to remove connected sliders and place on cutting board. Melt 1 Tbsp. butter and dab on top of rolls. Sprinkle parsley flakes on top. Slice into 12 individual sliders and serve.

Notes

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:

Yield:

12 sliders

Serving Size:

1 slider
Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 5gCholesterol: 50mgSodium: 486mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 10g

Nutrition information isn't always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Pork

Grilled Steak Kabob Skewers (with marinade)

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Grilled Steak Kabob Skewers on the grill
A summertime classic that can be enjoyed year round!

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 and your guests get a balanced meal on one skewer. Let’s dive into the quick process of cooking these up (along with the marinade recipe)!

Which Type of Steak Should I Use?

To be honest, whichever cut of beef you enjoy the most should be used for your grilled steak kabob skewers. For this recipe, I’m using tri-tip, which comes from the bottom sirloin of the cow and has tremendous flavor (click here if you want to learn more about tri-tip).

Slice up the steak into 1-2 inch cubes. The size of the cubes will depend on two things: 1) the amount of steak you have and 2) the number of people you will be cooking for. Since tri-tip roasts usually weigh around two pounds each, I cut mine into 2-inch cubes for my family. Then I put the cubed up steak into a gallon-sized storage bag and begin to make the marinade.

Marinating the Steak

Marinating the beef will enhance the flavor and make for a better kabob experience. For these kabobs, I created a marinade consisting of half cup teriyaki sauce, one-fourth cup Worcestershire sauce, three cloves of minced garlic, and a half teaspoon of both salt and pepper. Mix the ingredients in a medium-sized bowl and pour the freshly made marinade into the same gallon-sized storage bag the steak is in. Marinate in the refrigerator for at least an hour or up to 24 hours. When ready, remove steak from marinade and put on skewers. Speaking of…

Prepping and Grilling the Steak Kabob Skewers

Before prepping the grilled steak kabob skewers, get the grill ready. Fire up a batch of Kingsford Charcoal in a charcoal chimney starter. You’ll want to get the coals to where they are mostly grey in color before cooking on them. The ideal temp for your grill will be 400 degrees.

Getting them Kingsford coals hot and ready for the grill.

As you wait for the coals to heat up, prep the skewers by rinsing and slicing up the vegetables. For this recipe, I’m using mushrooms, red onion, and sweet mini peppers. If you don’t have access to sweet mini peppers, bell peppers will work fine. Regarding the skewers themselves, if using wood skewers then soak them in water for 30-60 minutes before using. If metal skewers, be sanitary and wash them.

Organize the steak and veggies on each skewer in a way to make sure you have enough of each ingredient on them for your family and/or guests. I recommend using two skewers per kabob to prevent the steak and veggies from spinning around when you flip them over. That way, you aren’t trying to spin certain pieces to the right side over a very hot grill. By the time you are done organizing the kabobs, place them on the grill over the heated Kingsford coals. Cook for four minutes on both sides or until desired level of doneness.

Kabobs ready to eat! How many are you taking down?

You can either eat your grilled steak kabob skewers right on the skewer itself or slide the steak and veggies off onto a plate. Enhance the experience by putting a little seasoned salt. Check out more awesome recipes from Kingsford by clicking here!

The Recipe!

Yield: 8 skewers

Grilled Steak Kabob Skewers (with marinade)

Grilled Steak Kabob Skewers ready to eat

Grilled steak kabob skewers can be enjoyed year-round and are a good way to ensure you get a balance of meat and veggies. The garlic teriyaki steak marinade in this recipe enhances the flavor!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 pounds steak, cubed
  • 1/2 Cup teriyaki sauce
  • 1/4 Cup Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 sweet mini peppers
  • 16 mushrooms
  • 1/2 cup red onion
  • 2 Tbsp seasoned salt (optional)

Instructions

  1. For Marinade: combine teriyaki sauce, Worcestershire sauce, garlic, salt and pepper in medium-sized bowl. Mix and pour into gallon-sized storage bag.
  2. Cube up steak into 1-2 inch pieces. Place cubes of steak into marinade and place in refrigerator for a minimum of one hour.
  3. Preheat grill to 400 degrees using direct heat. Prepare vegetables by rinsing mushrooms and sweet mini peppers. Slice red onion layers into 1-inch squares. Place steak and vegetables on pre-soaked wood skewers (or washed metal skewers).
  4. Place steak kabob skewers on grill and cook for 4-5 minutes on both sides. Remove and enjoy!

Notes

1. Steak can marinade for a minimum of one hour or up to 24 hours.

2. It is recommended to have extra of the vegetable ingredients in case some break when being poked with the skewers.

3. Use your favorite cut of steak for these.

4. Steak will have great flavor as it, but apply seasoned salt for veggies (and steak if you prefer).

Nutrition Information:

Yield:

8 kabobs

Serving Size:

1 kabob
Amount Per Serving: Calories: 180Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gCholesterol: 42mgSodium: 107mgCarbohydrates: 2gFiber: 0.5gSugar: 1gProtein: 13g

Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Beef

BACON WRAPPED JALAPENO POPPER BURGER

Dan PhelpsLeave a comment
Bacon wrapped jalapeno popper burger is a delicacy for the tastebuds.

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 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.

Bacon wrapped jalapeno poppers finished and ready to eat.
Bacon-wrapped jalapeno poppers are easy to make and a bit hit at parties!

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.

Where’s the Beef?

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).

Grilling burgers over an open flame is my jam.

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.

Buns are the X-factor

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.

Bringing it All Together

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.

A simple mixture of ketchup, mayo, and hot sauce makes for a tasty burger topping with a little kick.

Make sure to snap a picture of your freakin’ amazing bacon wrapped jalapeno popper burger because it won’t last long!

The Recipe!

Yield: 3 burgers

Bacon Wrapped Jalapeno Popper Burger

Bacon Wrapped Jalapeno Popper Burger

Cheeseburgers are good, but cheeseburgers with bacon wrapped jalapeno poppers on top are better.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 5 jalapenos, sliced long ways
  • 4 oz cream cheese, softened
  • 1/2 Cup shredded cheddar cheese
  • 1 Tbsp chili lime seasoning
  • 9 strips bacon
  • 1 lb ground beef (80/20 preferrred)
  • 1 Tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 3 slices pepper jack cheese
  • 3 brioche buns

Instructions

  1. Preheat grill to 375 degrees over indirect heat. Cut jalapenos in half, slicing long ways. Take spoon to scoop out seeds. In separate bowl, combine cream cheese and cheddar cheese. Place mix into each jalapeno half. Wrap filled jalapeno halves with one strip of bacon each. Apply chili lime seasoning on top when done.
  2. Place bacon-wrapped jalapeno poppers on cooling rack or baking sheet and place in grill for 30 minutes or until bacon is to desired crispiness. Remove when done.
  3. While poppers are cooking, combine ground beef, Worcestershire sauce, kosher salt, pepper, and garlic powder in medium-sized bowl. Mix ingredients together with hands. Form into 1/3 lb. patties.
  4. On separate grill, place hamburger patties on grill over direct heat. Flip once or twice until done. When almost done, place slices of pepper jack cheese on burgers. Remove burgers from grill when cheese is melted.
  5. Toast brioche buns on grill until golden brown. Put burger patty on bottom part of the bun, then place bacon wrapped jalapeno poppers on top. Put top bun on and eat up!

Notes

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:

Yield:

3 burgers

Serving Size:

1/3 lb burger
Amount Per Serving: Calories: 750Total Fat: 45gSaturated Fat: 22gCholesterol: 96mgSodium: 1560mgCarbohydrates: 39gSugar: 3gProtein: 40g

Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Beef

BACON WRAPPED JALAPENO POPPERS

Dan PhelpsLeave a comment
Bacon wrapped jalapeno poppers finished and ready to eat.
Bacon-wrapped jalapeno poppers are easy to make and a bit hit at parties!

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 bacon wrapped jalapeno poppers. These hollowed out peppers stuffed with cheese are always a hit. But wrapped in bacon? Even better. Add a kiss of hickory smoke? Next level. I’ll explain how to make these grilled poppers in quick time.

Prepping the Poppers

For this recipe, 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).

Prepped and ready for the grill!

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.

Bringing the Poppers Together

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.

Bacon-wrapped jalapeno poppers are easy to make and a winner at parties!

After 30 minutes, the bacon wrapped jalapeno poppers 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 bacon wrapped jalapeno poppers 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).

The Recipe!

Yield: 24 poppers

Bacon-wrapped Jalapeno Poppers

Bacon wrapped jalapeno poppers finished and ready to eat.

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!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 12 jalapenos, halved and scooped out
  • 1 8 oz. block of cream cheese, softened
  • 1 Cup shredded cheddar cheese
  • 2 Tablespoons chili lime seasoning
  • 24 strips bacon

Instructions

  1. Preheat grill to 375 degrees over indirect heat. Cut jalapenos in half, slicing long ways. Take spoon to scoop out seeds. In separate bowl, combine cream cheese and cheddar cheese. Place mix into each jalapeno half. Wrap filled jalapeno halves with one strip of bacon each. Apply chili lime seasoning on top when done.
  2. Place bacon-wrapped jalapeno poppers on cooling rack or baking sheet and place in grill for 30 minutes or until bacon is to desired crispiness. Remove when done.
  3. Enjoy!

Notes

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.

Nutrition Information:

Yield:

24 servings

Serving Size:

1 popper
Amount Per Serving: Calories: 120Total Fat: 8.3gSaturated Fat: 4gCholesterol: 18mgSodium: 220mgCarbohydrates: 3gSugar: 1gProtein: 5g

NOTE: Nutrition information isn't always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Pork

HOW TO MAKE SMOKED SALMON ON YOUR GRILL

Dan PhelpsLeave a comment
Smoked salmon is a timely process, but is low maintenance. Oh, and it tastes really good, too!

Smoked salmon is my favorite way to eat this fish (although grilled on a cedar plank is a close second). The texture of the salmon and smokey goodness infused provide a different element that baking in the oven just can’t match. In this recipe post, I’ll go over the brining, drying, and smoking of the salmon. While the overall time will take many hours, the labor is minimal and the results are outstanding!

This video walks you through the process!

Brining the Salmon

To make the brine, you’ll need to start with four cups of water and one cup of soy sauce. Then add 1/4 cup kosher salt, 1/2 cup brown sugar, two cloves minced garlic, 1/2 teaspoon onion powder and 1/2 teaspoon ground ginger. Mix all of the ingredients together in a medium-sized mixing bowl until no granules remain at the bottom of bowl.

Brine ingredients. Not pictured: water.

As far as a container to hold the salmon and the brine, it depends on the size of the salmon fillet. A 13″ x 9″ pan should be fine, especially if you cut the salmon into sections beforehand. Also, you need to make sure you can fit container in your fridge. If not, then put in a cooler with some ice (make sure the cooler isn’t stored in a hot place). Brine for a total of eight hours.

Developing the Pellicle

After brining, remove the salmon fillet from the solution and rinse briefly. If you don’t, then the outside of the salmon will taste a wee bit salty. Pat dry with a paper towel and then place the fillet(s) on a cooling rack and in the fridge for five hours. In my experience, no excess drips from the salmon during this time. If you are concerned, place a cutting board underneath the cooling rack to be safe.

Placing the salmon in the fridge on a rack to cool for hours helps it develop a pellicle. The pellicle is a thin layer of protein on the surface of the meat. This pellicle is great for absorbing smoke. Hence, this process is vital for smoked salmon to be…well, smoked.

Smoking the salmon

Brush the salmon once an hour with maple syrup to give it that glaze.

Speaking of smoked, let’s get the grill going! Preheat your grill to 170 degrees over indirect heat, using pecan wood. Keep the salmon on the cooling rack and place in the grill and let smoke until internal temps reach around 140 degrees. This will take around four hours. Each hour while the salmon is on the grill, brush maple syrup on the fillets, coating the top and sides. I highly recommend using a digital thermometer, like the Thermapen Mk4 from Thermoworks, to monitor temps during the process.

With most meats, I recommend a resting period before digging in. But this smoked salmon can be eaten right away! The smoked salmon should have a flaky texture when you dig in with a fork. My family agrees this is their favorite way I cook salmon and your family and friends might feel the same!

The recipe!

Yield: Four servings

Maple Glazed Smoked Salmon

Smoked Salmon fillet finished

Smoked salmon is a process that involves hours of brining, cooling, and smoking, but is mostly hands-off and low maintenance. This maple glazed smoked salmon just might become your favorite way to eat this fish!

Prep Time 13 hours
Cook Time 4 hours
Total Time 17 hours

Ingredients

  • 1 salmon fillet (16 oz)
  • 4 Cups warm water
  • 1 Cup soy sauce
  • 1/2 Cup brown sugar
  • 1/4 Cup kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 Cup maple syrup

Instructions

  1. In medium-sized bowl, combine water, soy sauce, kosher salt, brown sugar, minced garlic, onion powder, and ground ginger. Stir until dissolved.
  2. Place salmon in 13" x 9" container and pour in solution. Place container in refrigerator for eight hours. Rinse salmon when done brining and place on cooling rack. Place back in refrigerator for five hours.
  3. Preheat grill to 175 degrees over indirect heat, using pecan wood for smoke. Keep salmon on cooling rack and place in grill for four hours, brushing with maple syrup once an hour. Smoke until internal temp reaches 140 degrees.

Notes

1. If you salmon fillet is too big for container (for brining), slice into smaller serving portions.

2. Salmon is technically ready to eat at 125 degrees internal temp, but 140 would seem appropriate for the smoking process.

3. Smoked salmon should have a flaky texture when digging in with a fork.

Nutrition Information:

Yield:

4

Serving Size:

4 oz
Amount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gCholesterol: 27mgSodium: 2267mgCarbohydrates: 2gFiber: 0gSugar: 13gProtein: 21g

Nutrition information isn’t always accurate.

© Dan Phelps
Cuisine: BBQ / Category: Misc. Meats