Ever since I got into smoking meat, I’ve been told that brisket burnt ends are the pinnacle of barbecue. To be honest, I never had much of an interest in making them. After waiting 12-14 hours of smoking a brisket, then letting it rest for…
This smoked shrimp recipe is one I have been longing to post ever since I first made it. I usually like to try the recipe out a few times to make sure I’ve got the best taste possible. I love this smoked shrimp recipe so…
Do you love pulled pork, but don’t have all day to smoke it? Did you know you can get the same salivating results in about half the time? The hot and fast pulled pork method will shave hours off your cook time and give you…
Caramelized onions elevate the flavor of regular onions to a whole new level. They make a great topping for burgers and sandwiches. They’re very easy to make, too. In this recipe, I’ll show you the simple and easiest way of how to make caramelized onions!…
This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it. Putting steak slices…
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!
Making roasted garlic is super easy! Simply take a garlic bulb and cut off a half inch from the tips of the cloves. Drizzle olive oil on the freshly cut open top and sprinkle salt. Wrap in foil from the bottom of the garlic bulb and loosely twist on top. Put in the oven or the grill at 400 degrees for 35-40 minutes. And that’s it! Congrats on making roasted garlic!
Roasted garlic brings a different flavor than fresh garlic. Fresh garlic will have a stronger taste, but roasted garlic will have a more mellow, deeper flavor that is both sweet and nutty. This is due to the chemical changes in the garlic as it roasts.
This roasted garlic mashed potatoes recipe calls for yellow potatoes. I prefer yellow potatoes because they are more buttery in flavor. Yukon gold potatoes are part of the yellow potato family and are the best tasting in my opinion. If yellow potatoes aren’t available, the classic Russet potato will work too.
Peel three pounds of potatoes and dice into 1-2 inch chunks. Place in a pot of boiling water for 15 minutes or until the potatoes can be poked through and break easily with a fork. This also helps for smooth potatoes with no lumps.
Once potatoes are done boiling, pour into a colander in the sink so water can drain through. The potatoes will be hot and steamy, so be ready for that steam facial (especially if you wear glasses).
Put the boiled potatoes in a large mixing bowl. Also take the roasted garlic and squeeze into bowl. Squeeze all of the cloves in for a stronger roasted garlic flavor. You can also squeeze in half if you prefer a subtle hint of garlic flavor.
Next, pour in a half cup of heavy cream, throw in four tablespoons of butter, and then 1 tablespoon of salt. Use a hand mixer and blend for 1-2 minutes on high for smooth mashed potatoes. For more lumps in the mashed potatoes recipe, blend a little less. Add more salt to taste as preferred.
Mashed potatoes and gravy go together like milk and cookies, peanut butter and jelly, chips and salsa! Brown gravy is really good with this, as well as poultry gravy.
But in my humble opinion, these creamy roasted garlic mashed potatoes are so good that no gravy is needed! I made these as a side dish to my smoked pork steaks and was glad I skipped the gravy. I usually eat this with no gravy because I love the deep flavors and the texture.
When placed in an airtight container in the refrigerator, these mashed potatoes can be stored for up to four days. Reheat them in the microwave until the perfect warmth has been achieved. Stir during the reheating process as needed.
Roasted garlic mashed potatoes combine the deep, mellow flavor of roasted garlic and the rich, buttery taste of yellow potatoes. So good you can skip the gravy!
NOTE: Nutrition information isn't always accurate.
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…
When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street…
If you happen to have leftover brisket, then brisket quesadillas are a must try! You know it’s gonna be a good one when a recipe calls for meat and cheese to come together in a soft flour tortilla. Let me walk you through the process.
This brisket quesadilla recipe calls for cooked brisket. You can either use a brisket that’s just come off the smoker or the leftovers of one that was cooked up to three days prior. Lightly season the brisket with a Mexican inspired seasoning. We are lightly seasoning because the brisket was heavily seasoned when it was originally cooked.
Chop the brisket into smaller, bite sized pieces for better distribution throughout the quesadilla. Look to use one pound of diced brisket pieces for this recipe.
For the cheddar and Oaxaca cheeses, it is best to shred these yourself because they will melt easier. Pre shredded cheeses are coated with anti-caking agents to keep the pieces from sticking together in the bag. With that said, it also keeps them from melting as easy. Look for cheddar cheese in block form and Oaxaca in a pre-packaged ball at the store. Oaxaca cheese will most likely be in a Latin foods refrigerated section separate from the more common cheeses in the United States.
To be on the safe side, plan for two cups each of shredded cheddar and Oaxaca cheeses.
We’ll be using one jalapeño, one third cup of onion, and one third cup of tomato. All of these vegetables should be diced into half inch pieces at their biggest. Substitute red bell pepper for tomato when there are allergies or want something different.
It is recommended to sauté the onion and jalapeño (and red bell pepper) for a few minutes at medium heat prior to using in this brisket quesadilla recipe.
When it comes to beef brisket quesadillas, I am a firm believer in using flour tortillas for this recipe. Flour tortillas are softer and more pliable. My favorite are the uncooked flour tortillas that you can find at most grocery stores and places like Costco or Sam’s Club. They will be in the refrigerated section, most likely in a Latin foods section.
Make sure to cook these flour tortillas in a pan on medium heat for 30-45 seconds on each side. Since this recipe calls for two tortillas per quesadilla, plan to use eight of them.
With all of the ingredient amounts specified above, now the time has come to assemble the quesadillas! Start by taking a warmed flour tortilla and layer a half cup of shredded cheese, quarter pound of brisket, diced jalapeño, onion, and tomato, half cup of shredded Oaxaca cheese, and top with another flour tortilla. Repeat this process until you have made four beef brisket quesadillas.
On a griddle preheated to medium-low heat, place your quesadillas down. Cover them if possible to help the cheese melt better. Cook on each side for two minutes. Some griddles cook hotter than others, so make sure the tortillas aren’t getting burnt by using your spatula to gently lift one side to check.
Once they are done cooking, remove and start slicing for serving immediately.
Quesadillas are best when dipped in sauce! I have a super easy recipe for cilantro lime crema that goes perfectly with brisket quesadillas! You can also do salsa or queso dip for these.
A full brisket, or packer brisket, has two portions: the point and the flat. The point is the fattier, more tender portion while the flat is the more firm, leaner portion. I prefer to use pieces from both the point and the flat so I get the best of both worlds.
Yes! These quesadillas can be reheated when stored properly in an airtight container, such as a Ziploc bag, in the refrigerator for up to three days.
Got leftover brisket? This brisket quesadilla recipe combines meat, cheeses, and warm flour tortillas. The recipe for success if you ask me.
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…
When you go to a BBQ restaurant, you will most likely see banana pudding listed as a dessert. This is a classic treat served up at family gatherings and backyard cookouts. I’ll show you how to make this easy banana pudding desert to finish off…
These smoked meatball sliders on Hawaiian rolls are the perfect way to feed a family or small crowd. The combination of meatballs, marinara, and cheese make these sliders perfect for any weeknight meal!
Here are the ingredients you’ll need to make these meatball sub sliders:
While this recipe calls for homemade meatballs smoked on the grill, you can easily use frozen meatballs purchased from the store instead. This will save you time, but won’t give you the freshness of the meat or the infused smoky flavor.
If you choose homemade meatballs, here’s what you do. In a large mixing bowl, put in a pound of ground beef and a pound of ground pork. Next, put in one egg and a cup of dried bread crumbs. Note that if you don’t have bread crumbs on hand, you can crush up croutons for this recipe.
Finally, put in the seasonings of 1 teaspoon of salt and Italian seasoning, as well as 1/2 teaspoon of pepper, paprika, garlic powder, and dehydrated minced onion. Mix all of the ingredients together by hand until well absorbed.
Take a 1/4 cup size amount of the meat mix and shape into round meatballs. Place on either a baking sheet lined with parchment paper or a cooling rack. This recipe should make 24 of them. While the meatball sliders recipe calls for 12, you can either half this recipe or get another pack of rolls.
In a grill preheated to 275 degrees over indirect heat, cook meatballs for one hour or until their internal temp reaches 165 degrees. I like to use my trustworthy Thermapen ONE from Thermoworks to make sure I get the quickest, most accurate readings.
Once these are done cooking, remove from the grill and place meatballs in a large mixing bowl with marinara sauce. Adjust the temperature of the grill to 350 degrees. This is in preparation for cooking the meatball sub sliders.
To make the Hawaiian roll meatball sliders, slice a 12-pack of King’s Hawaiian rolls in half, separating the top from the bottom. Place the bottom portion on a greased baking sheet or foil pan. This is common practice on all of my slider recipes, including these s’mores sliders you can make for dessert!
Spread marinara sauce on the bottom portion of the rolls by using a large spoon to spread evenly. Place a saucy meatball on top of each roll, using 12 meatballs in total. Top meatballs with slices of provolone cheese. Six slices will cover the tops of the meatballs well, but you can use more for extra cheesiness.
Next, place top portion of Hawaiian rolls on to complete the sandwich. Brush melted butter on top of rolls and sprinkle on Italian seasoning.
Place rolls in grill at 350 degrees over indirect heat for 15 minutes. You’ll notice the provolone cheese melting on the sides and the tops of the rolls have a toasted texture. Remove from the grill, sprinkle grated Parmesan cheese on top, and serve!
Dip you sliders in a bowl of marinara to get that extra saucy flavor! It is suggested to warm the marinara if pulling from the refrigerator.
These hearty Hawaiian roll meatball sliders are perfect for feeding a family or a small crowd! Can be made on the grill or in the oven.
For meatballs
For Sliders
NOTE: Nutrition information isn't always accurate.
Put a spin on your traditional burger and serve it in slider form on a sweet roll! These Hawaiian roll cheeseburger sliders are easy to make and use ground beef instead of patties. Check out the process this easy cheeseburger sliders recipe! Ingredients for Hawaiian…
Welcome to the website (which is new and under construction this week) for those who love to BBQ! The purpose of this site is to be a friendly forum in which new smokers can feel welcome to learn with me AND for those you veterans who are willing to share their wisdom to help us rookies progress. Thank you for visiting!
Smoked bratwurst. Mmmmm.
Caramelized onions elevate the flavor of regular onions to a whole new level. They make a great topping for burgers and sandwiches. They’re very easy to make, too. In this recipe, I’ll show you the simple and easiest way of how to make caramelized onions!…
This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it. Putting steak slices…
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…
When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street…