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How to Caramelize Onions

How to Caramelize Onions

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.…

Steak and Chimichurri Sandwich

Steak and Chimichurri Sandwich

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

Roasted Garlic Mashed Potatoes

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 for Garlic Mashed Potatoes

Ingredients needed for garlic mash recipe
  • Yellow potatoes – Yukon gold preferred
  • Roasted garlic
  • Heavy cream – okay to substitute milk
  • Sour cream
  • Butter
  • Salt

Roasting the Garlic

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!

The Flavor of Roasted Garlic

Roasted garlic getting squeezed into mixing bowl.

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.

Which Potatoes to Use for this Recipe

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.

Prepping the Potatoes

Peeling yellow potatoes.

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).

Mix the Rest of the Ingredients

Using a hand mixer to mash potatoes.

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.

What to Serve with Roasted Garlic Mashed Potatoes

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.

Storing the Roasted Garlic Mashed Potatoes

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.

Main Dishes to Pair with Garlic Mash

Reverse Seared Tomahawk Steak

Smoked Turkey

Smoked Pork Tenderloin

How to Smoke and Sear Tri Tip

Smoked Spatchcocked Chicken

Garlic Mashed Potatoes Recipe

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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!

Ingredients

  • 3 lbs. yellow potatoes
  • 1 head roasted garlic
  • 8 oz. sour cream
  • 1/2 Cup heavy cream
  • 4 Tbsp butter
  • 2 tsp salt

Instructions

    1. Cut off top of garlic bulb and drizzle olive oil and sprinkle salt. Wrap in foil, face up, and put in 400 degree oven or grill for 35 minutes. Remove.
    2. While garlic is roasting, peel and cut yellow potatoes into 2-inch pieces. Place in large pot with 3 quarts of water. Bring to a boil.
    3. Boil potatoes for 15 minutes or until pieces can be easily poked through with a fork. Drain water and place potatoes in a large mixing bowl.
    4. In the same large mixing bowl, squeeze cloves of roasted garlic in. Add heavy cream, sour cream, butter, and salt.
    5. Use a hand mixer to blend ingredients for at least two minutes until smooth. Add salt as desired. Serve immediately.

Notes

  1. If short on time and/or don't have a bulb of garlic on hand, use 3 teaspoons of minced garlic from a jar.
  2. Can substitute Russet potatoes for yellow.
  3. Milk will work if no heavy cream is available.

Nutrition Information:
Yield: 10 servings Serving Size: 1 cup
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 9g

NOTE: Nutrition information isn't always accurate.

Chimichurri Recipe

Chimichurri Recipe

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…

Smoked Tri Tip Street Tacos

Smoked Tri Tip Street Tacos

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…

Brisket Quesadillas

Brisket Quesadillas

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.

Ingredients for Brisket Quesadillas

  • Brisket – can use either freshly smoked brisket or leftovers
  • Shredded cheddar cheese – freshly grated melts better
  • Oaxaca cheese – a soft, melty Mexican cheese
  • Flour tortillas – I prefer premade, uncooked flour tortillas for this one
  • Jalapeño
  • Onion
  • Tomato
  • Seasoning

Prepping the Brisket Pieces

Dicing up cold brisket slices.

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.

Shred Your Own Cheese

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.

Dice the Vegetables

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.

Which Type of Tortillas Should I Use?

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.

Assembling the Beef Brisket Quesadillas

Putting the quesadilla together.

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.

How Long To Cook Brisket Quesadillas

Brisket quesadilla finishing up on the griddle.

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.

Recommended Dipping Sauces

Cilantro lime crema pairs perfectly with this dish.

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.

Which Part of the Brisket Should I Use for this Brisket Quesadilla Recipe?

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.

Can I Reheat Quesadillas?

Quesadillas ready to be eaten on the cutting board.

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.

Similar Recipes to Try

Smoked Beef Birria Tacos

Grilled Elotes

Brisket Breakfast Hash

Barbacoa Tacos

Stack of brisket quesadillas cut into fourths.

Brisket Quesadillas

Yield: 4 quesadillas
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Got leftover brisket? This brisket quesadilla recipe combines meat, cheeses, and warm flour tortillas. The recipe for success if you ask me.

Ingredients

  • 8 flour tortillas (8 inches)
  • 1 lb. brisket, diced
  • 2 Cups shredded cheddar cheese
  • 2 Cups shredded Oaxaca cheese
  • 1 jalapeno, diced
  • 1/3 Cup onion, diced
  • 1/3 Cup tomato, diced
  • 2 tsp Mexican seasoning

Instructions

  1. Preheat griddle to medium low heat.
  2. On a warm flour tortilla, evenly layer as follows: 1/2 cup shredded cheddar cheese, 1/4 cup diced brisket, 1 Tbsp jalapeno, 1 Tbsp onion, 1 Tbsp tomato, and 1/2 cup shredded Oaxaca cheese. Top with another tortilla. Repeat process three more times to make four quesadillas.
  3. Cook on griddle at medium low heat for two minutes. Flip and cook for an additional two minutes or until cheese is melted. Cover while cooking to help cheese melt more thoroughly.
  4. Remove from griddle and cut into fourths. Serve immediately.

Notes

  1. Substitute tomato for red bell pepper.
  2. Sauté jalapeno and onion for a few minutes before adding to recipe.
  3. Uncooked flour tortillas are preferred. Cook them on the griddle or in a separate pan for 90 seconds total (45 seconds per side).

Nutrition Information:
Yield: 8 Serving Size: 1/2 quesadilla
Amount Per Serving: Calories: 625Total Fat: 36gSaturated Fat: 17gCholesterol: 96mgSodium: 902mgCarbohydrates: 46gFiber: 4gSugar: 3gProtein: 28g

NOTE: Nutrition information isn't always accurate.

Tangy Cilantro Lime Crema

Tangy Cilantro Lime Crema

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…

Banana Pudding Dessert

Banana Pudding Dessert

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…

Smoked Meatball Sliders

Smoked Meatball Sliders

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!

Ingredients for Hawaiian Roll Meatball Sliders

Meatball sub sliders with the cheese pull!

Here are the ingredients you’ll need to make these meatball sub sliders:

  • Ground beef
  • Ground pork
  • Bread crumbs – you can crush up croutons to make these as well
  • Egg
  • Seasonings – salt, pepper, paprika, garlic, minced onion, Italian seasoning
  • Hawaiian rolls
  • Marinara
  • Provolone cheese
  • Grated Parmesan cheese
  • Melted butter

Can I Use Frozen Meatballs for 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.

Making the Meatballs

Mixing the ingredients and making meatballs.

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.

How Long to Cook the Meatballs

Smoked meatballs on the grill.

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.

Assembling the Hawaiian Roll Meatball Sliders

Placing meatballs on the bottom portion of each Hawaiian roll.

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.

How Long to Cook Sliders at 350 Degrees

Baking in the grill for 15 minutes at 350 degrees.

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!

Want Your Smoked Meatball Sliders Extra Saucy?

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.

Other Sliders to Try

Smoky Ham & Cheese Sliders

Chicken Bacon Ranch Sliders

Buffalo Chicken Sliders

Cheeseburger Sliders

Smoky Cuban Sliders

S’mores Sliders

Meatball Sliders Recipe!

Smoked Meatball Sliders

Smoked Meatball Sliders

Yield: 12 sliders
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

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.

Ingredients

For Meatballs

  • 1/2 lbs. ground beef
  • 1/2 lbs. ground pork
  • 1/2 Cup bread crumbs
  • 1 egg
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp minced onion (dehydrated)
  • 1/4 tsp pepper
  • 1/4 tsp paprika

For Sliders

  • 12 meatballs
  • 3 Cups marinara
  • 6 slices provolone cheese
  • 12-pack Hawaiian rolls
  • 2 Tbsp melted butter
  • 1 Tbsp Italian seasoning
  • 1/4 Cup Parmesan cheese

Instructions

For meatballs

  1. Preheat grill to 275 degrees over indirect heat with hickory wood.
  2. Combine all ingredients in large bowl and mix well by hand.
  3. Take 1/4 cup of meat mixture and form 12 round balls. Place on baking sheet lined with parchment paper.
  4. Let bake for an hour or until internal temp of meatballs reaches 165 degrees. Remove and place in bowl of marinara.

For Sliders

  1. Preheat grill to 350 degrees over indirect heat.
  2. Cut 12-pack of Hawaiian rolls in half and place bottom portion on a greased baking sheet or foil pan.
  3. Spread marinara sauce on bottom half of rolls with a spoon. Place meatballs on top of each roll, then cover with provolone cheese slices until all meatballs are covered.
  4. Place top half of rolls on and brush with melted butter. Top with Italian seasoning.
  5. Place on grill for 15 minutes. Sprinkle Parmesan cheese on top and serve.

Notes

  1. This recipe can be made in the oven instead of the grill.
  2. Have a bowl of marinara for dipping meatball sliders to make them extra saucy.
  3. Can substitute frozen meatballs for fresh. Make sure to follow directions for frozen meatballs to cook them first before using with the slider recipe.
  4. Use a digital thermometer, such as the Thermapen ONE, for quick and accurate temps.

Nutrition Information:
Yield: 12 Serving Size: 1 slider
Amount Per Serving: Calories: 218Total Fat: 9gSaturated Fat: 4gCholesterol: 40mgSodium: 405mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 14g

NOTE: Nutrition information isn't always accurate.

Hawaiian Roll Cheeseburger Sliders

Hawaiian Roll Cheeseburger Sliders

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…