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Short Rib Sandwich w/ Mint Chimichurri and Dr Pepper BBQ Sauce

Short Rib Sandwich w/ Mint Chimichurri and Dr Pepper BBQ Sauce

Yo shorty it’s yo birthday! You may cook this Short Rib Sandwich in your backyard, but it will feel like you in da club. The Mint Chimichurru and Dr. Pepper BBQ sauce is money and takes this dish to the next level. Tips / Suggestions

Mambo Sauce Chicken Dip

Mambo Sauce Chicken Dip

This ain’t your momma’s mambo. Give Lou Bega a run for his money with this Mambo Sauce Chicken Dip for your next summer cookout. It’ll put all the store-bought dips from your so called “guests” to shame.

Sriracha Almond Cedar Planked Salmon

Sriracha Almond Cedar Planked Salmon

Print Recipe

Psst, the mermaids gave us this one. This Sriracha Almond Cedar Planked Salmon is straight out of King Trident’s palace. Don’t tell anyone where you got this one.

Tips / Suggestions

  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • If the amount listed for the bbq sauce is too spicy, just substitute half of the sriracha with bbq marinade of choice.
  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.

Sriracha Almond Cedar Planked Salmon

Recipe by BacusBBQ
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

kcal

Ingredients

  • 1 1 whole salmon filet

  • 1 cup 1 sriracha almonds crushed

  • 2 tbsp 2 seafood seasoning of choice

  • 2 tbsp 2 cilantro chopped

  • BBQ Sauce (optional)
  • 1/2 cup 1/2 sriracha

  • 1 cup 1 ketchup

  • 2 tbsp 2 dijon mustard

  • 2 tbsp 2 apple cider vinegar

  • 1 tbsp 1 molasses

  • 2 tbsp 2 brown sugar

  • 1 shot 1 bourbon

Directions

  • Take the almonds, add to a blender, and blend till crushed.
  • Add the sauce ingredients to a sauce pot, bring to a boil, and simmer for at least 20 minutes, or until your desired thickness. Set aside. Pour into a sauce bottle onced cooled.
  • Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat the salmon with the seafood seasoning. Then, spread the crushed almonds evenly on top of each filet.
  • Heat your grill to 400 degrees F. Add the planked salmon to the grill and cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F.
  • Remove the salmon from the grill, top with the cilantro / BBQ sauce, and dig in.
Rotisserie Duck with a Bourbon Peach Glaze

Rotisserie Duck with a Bourbon Peach Glaze

We’re quackers for rotisserie around here. This rotisserie duck with a bourbon peach glaze is possibly the best dish we’ve rotated around the spit in awhile. You’ll have guests flying into your pond from everywhere for this one. Tips / Suggestions

Smoked Party Ribs

Smoked Party Ribs

“Hey everybody, we’re all gonna get laid!” Well, maybe not, but these Smoked Party Ribs are the next best thing. We used Dale’s BBQ sauce to add an extra zing and recommend trying it out. Tips / Suggestions

Grilled Lobster Tails with Garlic Sauce

Grilled Lobster Tails with Garlic Sauce

Print Recipe

Can you believe they used to feed lobster to prisoners? These grilled lobster tails with garlic sauce or fit for a king let alone convicts.

Tips / Suggestions

  • If you’re a little unsure about how to butterfly the lobster tails, please watch my video on the whole cook. It’s much easier to see it than describe in writing.
  • I recommend using a non-stick spray on the grill grates before cooking the lobster. The last thing you want is to the lobster meat to stick to the grates.
  • I suggest cooking the coals down a good bit until they are grayed over. This will help prevent flare ups on the lobster meat. You don’t want to scorch the tails.

Grilled Lobster Tails with Garlic Butter

Recipe by BacusBBQ
Servings

2

servings
Prep time

20

minutes
Cooking time

8

minutes
Calories

kcal

Delicious lobster tails butterflied, grilled over hot coals, and smothered with garlic butter. You won't want to share this dish.

Ingredients

  • 4 4 lobster tails

  • 1 tbsp 1 salt

  • 1 tbsp 1 cracked black pepper

  • 1 1 lemon halved

  • 4 tbsp 4 butter unsalted

  • 1 tbsp 1 minced garlic

  • 1 tbsp 1 chopped parsley

Directions

  • First you need to butterfly the tails. Take each lobster tail and remove the legs. Flip over and (using kitchen scissors) cut the top shell above the meat, right down the middle. Don't cut through the tail end.
  • Then, take a knife and cut through the top shell all the way through the meat and bottom shell. Be sure not to cut through the tail and the very end of the where the head would be. This will allow you to separate and butterfly each lobster tail.
  • Season each tail with salt / pepper and set aside.
  • Add the butter / garlic to a small sauce pot and set aside.
  • Heat your grill to around 400 degrees F. Please each tail down on the grill (meat side down) and cook for roughly 4-5 minutes. When you put the tails on the grill, place the sauce pot on the grill as well. You can also add the lemons to the grill.
  • Flip the tails over and continue to cook. Take the now melted garlic butter, add the parsley, mix well, and baste each tail with the garlic butter. Once the internal temperature reaches your desired doneness (typically 135-140 degrees F), remove from the grill, top with more of the garlic butter, squeeze the grilled lemons over top, and dig in.
Chili Crisp Smothered Porterhouse Steak

Chili Crisp Smothered Porterhouse Steak

Chilly? It’s summer so not that kind of chilly. This Chili Crisp Smothered Porterhouse Steak is the perfect summer entree to heat things up. The perfect blend of heat and crisp are sure to put a smile on any face. Tips / Suggestions

Chili Crisp Chicken Wings

Chili Crisp Chicken Wings

Nothing gets the people going like a bowl of chicken wings. These Chili Crisp Chicken Wings may just be some of the best you’ve had. They have the kick from the chili and that crisp texture that leads to wings quickly disappearing and screams for 

Beef Rib Birria Smothered Salmon

Beef Rib Birria Smothered Salmon

Unda’ da sea, just you and me? No, it will be you and as many guests that will fit on your patio when you dish out this Beef Rib Birria Smothered Salmon for dinner this spring. It will satisfy land lubbers and sea dogs alike. We recommend making extra.

Tips / Suggestions

  • I highly recommend making the birria one day and then grilling the salmon the next. It’ll just be easier for you time-wise. Plus, the birria will be good for several days stored in the fridge.
  • You can sub in a chuck roast or other similar type beef if you don’t have short ribs. Any of them will be good.
  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Beef Rib Birria Smothered Salmon

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

4

hours 

20

minutes
Calories

kcal

The ultimate surf and turf. Delicious cedar planked salmon smothered in a generous helping of beef rib birria. Add the birria sauce for dipping and you'll be smiling from ear to ear.

Ingredients

  • Beef Rib Birria
  • 1-2 lbs 1-2 beef short rib bone-in

  • 4 cups 4 beef broth

  • 1/4 cup 1/4 apple cider vinegar

  • 2 tbsp 2 avocado oil

  • 4 tbsp 4 brisket rub (or just a 50 / 50 mixture of salt / pepper)

  • Birria Sauce
  • 3 3 guajillo chiles dried (seeds removed)

  • 3 3 ancho chiles dried (seeds removed)

  • 2 2 chiles de arbol dried (seeds removed)

  • 1/2 1/2 white onion peeled

  • 3 3 garlic cloves peeled

  • 2 2 roma tomatoes

  • 1/2 tbsp 1/2 black peppercorn

  • 2 2 bay leaves

  • 1/4 tsp 1/4 cinnamon

  • 1/2 tbsp 1/2 oregano

  • 1/2 tbsp 1/2 coriander seeds

  • 1/4 tsp 1/4 cloves ground

  • Salmon (Cedar Planked)
  • 1 1 whole salmon filet (skin on)

  • 2 tbsp 2 seafood seasoning of choice

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 cilantro chopped

Directions

  • Beef Rib Birria
  • Rub half of the avocado oil over the beef ribs. Cover all sides with the brisket rub. Set aside while you make the birria sauce.
  • Add all of the birria sauce ingredients to a pot (except the beef broth and apple cider vinegar), add water till everything is covered, and bring to a boil. Then, simmer for 20 minutes. Dump the pot of ingredients into a strainer
  • Move all of the strained ingredients to a blender, add the beef broth / apple cider vinegar, and blend till it's extremely smooth (at least as much as you can). Set aside.
  • Heat a dutch oven to medium high heat. Add the rest of avocado oil. Hard sear all sides of the beef ribs to your liking. I prefer a little more than just browning.
  • Leave the ribs in the dutch oven after the last sear, turn off the heat, and pour the sauce over top.
  • Heat your grill to 300 degrees indirect. Add the dutch oven to the grill (with lid on) and cook until the meat is fall of the bone. It can typically take anywhere from 3-4 hours.
  • After done cooking, remove the ribs bones (although leave in the pot) and shred the meat as much as possible. You can use the bones to help tear it apart while in the sauce. Mix thoroughly. Set aside or put on the stovetop at low heat just to keep warm.
  • Salmon (cedar planked)
  • Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat each portion with the seafood seasoning.
  • Heat your grill to 400 degrees F. Add the planked salmon to the grill. Cook for roughly 15 minutes until almost cooked through. Scoop the birria meat on top of the salmon and smother each filet. Continue cooking until the internal temperature of the salmon reaches 125 degrees F., or your desired doneness.
  • Remove the salmon from the grill and top with 1 tbsp of the cilantro.
  • Pour some of the birria sauce into a small bowl and top with the rest of the cilantro.
  • When taking a bite of the birria smothered salmon, first dip into the birria sauce. You won't regret it. The ultimate surf and turf.
Tomahawk Steak with Pan Seared Asparagus and Cashews

Tomahawk Steak with Pan Seared Asparagus and Cashews

Mel Gibson’s tomahawk in The Patriot has nothing on this Tomahawk Steak with Pan Seared Asapargus and Cashews. Your guests will be pounding their silverware on the table like wild indians chanting for more steak. Take your tomahawk game to the next level and give 

Cinnamon Toast Crunch Salmon

Cinnamon Toast Crunch Salmon

Can you see why guests love the taste of Cinnamon Toast Crunch Salmon? If not, than this recipe is for you. Good luck shooing them out the door when dinner is over though, as they’ll be whining for another plate Tips / Suggestions

Reverse Seared Rack of Lamb with Chimichurri

Reverse Seared Rack of Lamb with Chimichurri

Lamb, the final frontier. This Reverse Seared Rack of Lamb with Chimichurri is worth traveling light years to eat. Count on your guests demanding seconds when buying ingredients.

Tips / Suggestions

  • If you have time marinate overnight. In my opinion you’ll better flavor, although we don’t always have the time.
  • Be careful when searing the fatty side of the lamb rack. Your grill can flare up very easily, just be prepared to move it around when it does flare up too much.
  • Another variation is to cut up the lamb chops when searing, instead of the whole rack. Either way works well, although this will cook a little faster and give them some more crust.
Print Recipe

Reverse Seared Rack of Lamb with Chimichurri

Recipe by BacusBBQ
Servings

2

servings
Prep time

4

hours 

20

minutes
Cooking time

45

minutes
Calories

kcal

Rack of lamb smoked, seared over high heat, and topped with a delicious chimichurri style sauce.

Ingredients

  • 1 1 rack of lamb

  • Chimichurri Sauce
  • 1.5 cups 1.5 olive oil

  • 2/3 cup 2/3 red wine vinegar

  • 1 1 lime juiced

  • 1 1/2 cups 1 1/2 finely chopped parsley

  • 2 cups 2 finely chopped cilantro

  • 2 cups 2 finely chopped mint

  • 1/4 cup 1/4 chopped green onion (white end)

  • 1/4 cup 1/4 chopped green onion (green end)

  • 1 tbsp 1 salt

  • 1 tbsp 1 black pepper

  • 1 tbsp 1 red pepper flakes

  • 2 tbsp 2 minced garlic

Directions

  • Combine all ingredients for the chimichurri sauce. Set aside some of the chimichurri to use as a topping after the lamb is cooked.
  • Trim any excess fat off of the rack of lamb. Place the lamb into a large plastic bag, pour the chimichurri over top, and mix thoroughly. Set aside in the refrigerator for 4 hours. If you have the time you can marinate over night.
  • Heat your grill to 250 degrees F indirect. Add a smoking wood of your choice, set the lamb on the grill, and smoke until the internal temperature reaches 110 degrees F.
  • Remove the lamb from the grill, heat your grill to 600 degrees F direct. Continue cooking the lamb for roughly 1 to 1.5 minutes per side, or until your desired doneness is achieved. I prefer 125 to 130 degrees F.
  • Slice the rack into chops, top with some of that leftover chimi, and dig in.
Jerk Rotisserie Chicken

Jerk Rotisserie Chicken

Normally you don’t want to be caught jerking off around the grill, but here’s a rare exception. This Jerk Rotisserie Chicken is a crowd pleaser and packs a ton of flavor into a traditionally bland piece of poultry.

Pineapple Teriyaki Maui Wowie Chicken

Pineapple Teriyaki Maui Wowie Chicken

Crack a couple of cold ones and get hyped for this Pineapple Teriyaki Maui Wowie Chicken. Escape the winter cold with a tropical flavor profile that is sure to please. The extra island zing will have your guests hanging ten and asking for more. Tips 

Dill Sauce Smothered Cedar Planked Salmon

Dill Sauce Smothered Cedar Planked Salmon

If you’re looking to kick your cedar planked salmon up a notch, look no further than this Dill Sauce Smothered Cedar Planked Salmon. The dill sauce adds another level of flavor to the already potent salmon. Become the sauce boss you’ve always dreamed of becoming and give this recipe a shot.

Tips / Suggestions

  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Dill Sauce Smothered Cedar Planked Salmon

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

kcal

Delicious cedar planked salmon smothered in a creamy lemon dill sauce.

Ingredients

  • 1 1 whole salmon filet

  • 1 1 lemon cut into slices

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 seafood seasoning of choice

  • 1 tbsp 1 fresh dill finely chopped

  • Lemon Dill Sauce
  • 1 1 lemon zested

  • 1 1 lemon juiced

  • 1 cup 1 greek yogurt

  • 1 cup 1 sour cream

  • 2 tbsp 2 stone ground mustard

  • 1 tbsp 1 minced garlic

  • 2 tbsp 2 fresh dill finely chopped

  • 1 tbsp 1 seafood seasoning of choice

Directions

  • Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Rub the salmon with the olive oil and coat with the seafood seasoning.
  • Mix all of the lemon dill sauce ingredients and set aside.
  • Heat your grill to 400 degrees F. Add the planked salmon to the grill, smother each filet with a spoonful of dill sauce and a lemon slice. Then cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F., or your desired doneness.
  • Remove the salmon from the grill, top with additional dill, and dig in.
Pineapple Bourbon Glazed Mangalitsa Ham

Pineapple Bourbon Glazed Mangalitsa Ham

Say aloha to this pineapple bourbon glazed Mangalitsa ham! It’s the perfect holiday dish to get your guests’ minds off the harsh winter cold and fly them to the sandy beaches of O’ahu. Pair this dish with a nice Sauvignon Blanc and everyone will be 

Shrimp Santorini

Shrimp Santorini

Ahh the Grecian island of Santorini. You’ll leave penniless, but not without a full stomach. Indulge in this Shrimp Santorini recipe and get a taste of the Greek good life without the thousands of miles of air travel and long, desperate phone conversations with your 

Smoked Cheerwine Baby Back Ribs

Smoked Cheerwine Baby Back Ribs

So you’re Brad Pitt? That don’t impress me much, but these Smoked Cheerwine Baby Back Ribs sure do. I’m throwing these into the mix for Thanksgiving and will not be surprised at all if they steal the show from Mr. Turkey. As always, the magic comes from the low and slow smoker. Pay attention to the spritz/wrap, and you just may have found your go to pork recipe.

Tips / Suggestions

  • To me, the easiest way to pull off the membrane on the ribs is to use a paper towel and start on the smaller end of the rack. Use the paper towel to pinch the membrane until you are able to pull some of it up. Then grab it with the paper towel and start pulling slowly until it all comes off. If you need to, use a small knife to get under the membrane.
  • I trim the ribs a little before I smoke them. Cut any loose fat off and if need be, trim the ends off a little if the rib bone / meat is too small or skinny. This part usually burns anyways, so unless you like that, just remove it from the rack.
  • As I noted in the recipe, a great way to measure the doneness of the ribs is the bend test. Using tongs, pick up each rack in the middle and look for a slight bend that causes the meat to tear a little. This typically means they are done and ready to eat.
Print Recipe

Smoked Cheerwine Baby Back Ribs

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

5

hours 
Calories

kcal

Baby back ribs smoked low and slow and smothered with an insanely tasty Cheerwine BBQ sauce.

Ingredients

  • 2 2 racks of baby back ribs (membrane removed)

  • 8 tbsp 8 yellow mustard

  • pork or BBQ seasoning of choice

  • 8 tbsp 8 hot honey

  • 6 tbsp 6 butter non-salted (cut into 12 slices)

  • Spritz
  • 1 cup 1 apple cider vinegar

  • 1 cup 1 water

  • 2 tbsp 2 worcestershire sauce

  • Cheerwine BBQ Sauce
  • 12 oz 12 Cheerwine (1 bottle)

  • 1.5 cups 1.5 ketchup

  • 1 tbsp 1 molasses

  • 1/4 cup 1/4 brown sugar

  • 1 tbsp 1 worcestershire sauce

  • 1 tbsp 1 pork or BBQ seasoning of choice

Directions

  • Remove the membrane from the ribs. Coat the ribs all over with the mustard and then liberally apply the seasoning till every area of pork is completely covered. Set aside.
  • Heat a pan over medium heat and add the BBQ sauce ingredients. Once it starts to boil, reduce to a simmer. and continue to cook (stirring frequently) until the sauce reaches your desired thickness. It was roughly 25 minutes for me. Set aside, and once cool, add to a squirt bottle.
  • Heat your smoker (or grill) to 225 degrees F indirect. Add a wood chunk or two of your choice. I prefer apple or pecan.
  • Smoke for 3 hours. Every 45 minutes spray the ribs with a mixture of even mixture of apple cider vinegar / water and 1 tbsp of worcestershire sauce.
  • Take a sheet of aluminum foil and place 3 slices of butter on top. Add 2 tbsp of hot honey and then place one of the rib racks on top, bones facing upwards. Add 3 more slices of butter, 2 tbsp of hot honey, several sprays of the apple cider vinegar mix, and wrap the ribs tightly in the foil. Repeat this same process for the other rack.
  • Place the ribs back on the grill, bone side facing upwards. Smoke (still at 225 degrees F) for roughly 1.5 hours.
  • Remove the ribs from the foil, place the racks bone side down on the smoker, smother with the bbq sauce, and cook for another 30 minutes. The ribs are done when you pick them up in the middle of the rack and they bend, slightly tearing the meat.
  • Remove the ribs from the smoker and wrap loosely in foil. Let rest for 15- 20 minutes. Then, slice up, serve with additional bbq sauce, and dig in.
Peter Luger Style Cowboy Hawk Steak

Peter Luger Style Cowboy Hawk Steak

Save yourself the trip to Brooklyn, and make this Peter Luger Style Cowboy Hawk Steak in the comfort of your own backyard. The secret sauce is 800°+ of intense heat from a broiler or infrared grill coupled with Luger’s generous salt preparation. Don’t be scared 

Citrus and Tequila Chicken Thighs

Citrus and Tequila Chicken Thighs

Who doesn’t like a nice set of thighs? These Citrus and Tequila Chicken Thighs will spice up any gathering with a South of the Border flair. The tequila and citrus flavors maintain an excellent synergy that compliment the relatively fatty cut of chicken. Give this 

Cedar Planked Salmon Pinwheels

Cedar Planked Salmon Pinwheels

Bust out the planks. These cedar planked salmon pinwheels are a simple yet elegant dish that just so happens to have bacon AND bourbon. We’ll leave it up to you to bring the other B-word thing to complete the trifecta.

Tips / Suggestions

  • Depending on where you pick up the salmon filet, if you can, have the butcher remove the skin from the whole filet. It’ll make your life easier.
  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Cedar Planked Salmon Pinwheels

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

kcal

Salmon pinwheels stuffed with a jalapeno / bacon cream cheese mixture, cooked on cedar planks, and smothered in hot honey. Salmon doesn't get much better.

Ingredients

  • 1 1 salmon filet (skin removed)

  • 1 1 jalapeno

  • 1/2 1/2 pack of bacon - thin cut

  • 1 tbsp 1 pork seasoning of choice

  • 1 tbsp 1 bourbon

  • 1 1 block of cream cheese

  • 3 tbsp 3 seafood seasoning of choice

  • 3 tbsp 3 hot honey

  • 1 tbsp 1 cilantro chopped

Directions

  • Remove the core from the jalapeno and finely chop. Take the bacon and cut up into small pieces. Heat a pan over medium heat, add the bacon, and add the pork seasoning. After a few minutes add the jalapeno and cook until the bacon is done. Add the bourbon and stir for roughly 30 seconds.
  • Add the cream cheese and bacon / jalapeno mixture to a bowl. Mix thoroughly. Set aside.
  • Take the salmon filet and liberally coat with the seafood seasoning. Add the cream cheese mixture and spread evenly over top of the salmon. Starting at one end, tightly roll up the salmon. Take butcher string and tie around the salmon, creating 1.5 to 2 inch thick sections. Then, cut between each piece of butcher string, creating salmon pinwheels, which are now held together by the string.
  • Take 2 cedar planks (or 1 large one) and torch both sides until they are charred. Place the salmon wheels on top. Coat the top of the pinwheels with more seafood seasoning.
  • Heat your grill to 400 degrees F direct. Place the cedar planked pinwheels on the grill and cook for roughly 20 minutes or until the salmon is to your desired doneness. I prefer 125 degrees F for farm caught. 5 minutes before you remove the salmon from the grill, coat each pinwheel with hot honey.
  • Remove the salmon from the grill and let cook for 5 minutes. Finally, top with cilantro (or herb of choice) and dig in.

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NY Strip Tataki with Ponzu Sauce

NY Strip Tataki with Ponzu Sauce

Bonzai! This NY Strip Tataki with Ponzu Sauce is officially the fastest cook on this site! 30-40 seconds and it’s done! No meat thermometers, magic crystals or witchcraft required to produce a perfecto product and the Ponzu sauce will have your guests turning Japanese before 

Mediterranean Pesto Salmon

Mediterranean Pesto Salmon

This Mediterranean Pesto Salmon is the perfect weekend escape for you and your guests. Dressing up salmon can be tricky, but this pesto is quick and cooks easy. Pair this salmon with a quality Sauvignon Blanc and you’ll have the perfect combo to sail your 

Rotisserie Picanha

Rotisserie Picanha

It’s difficult to find decent rotisserie picanha outside of a Brazilian steakhouse, but that all changes here and now. The rotisserie setup and maintenance on this recipe is slightly advanced, but worth it for one of the best steaks you’ll have this summer. Do yourself a favor and snag some quality picanha from your butcher and cap off the summer with this gem.

Tips / Suggestions

  • I like to set up my coal to one side of the grill, while the other side has nothing. This prevents the wings from getting scorched since they are not constantly under the high heat. You can also place some coal on both sides with a drip pan in the middle so the heat is not directly below the wings. Try different set ups and determine which you like best.
  • If you’d rather remove the steaks from the skewer instead of cutting meat off the skewer, be sure cut with the grain when slicing the picanha into steaks.
  • If you really want to elevate the beef, add some chimichurri on top. You won’t regret it.
Print Recipe

Rotisserie Picanha

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

kcal

Picanha cut into steaks, skewered, and rotisserie cooked over hot coals.

Ingredients

  • 1 1 picanha steak (2-3 lbs)

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 steak seasoning of choice

Directions

  • Take the picanha and slice into 1-1.5 inch steak against the grain. Take each steak, form a "C" shape (with the fat on the outside), and put onto a rotisserie skewer.
  • Rub olive oil all of the skewered steaks. Liberally cover all sides with the steak seasoning of choice.
  • Add coal to one half of your grill, light, and wait until all of the coal has grayed over.
  • Place the rotisserie picanha over the coals and turn on. cook until the internal temperature is roughly 125 to 130 degrees F. If this is too rare for you, just cook a little longer. I like my steaks on the rarer side.
  • Remove the picanha from the grill (let rest for 5-10 minutes), then slice directly off the skewer, and dig in. You'll be in beefy steak heaven.
Cashew Crusted Rack of Lamb

Cashew Crusted Rack of Lamb

Sir do you have the time? Oh, it’s Lamb-o-Clock?! This cashew crusted rack of lamb pulls out all the stops. Only invite your favorite people over for this bad boy. It’s the dish that will result in desperate FaceBook messages from your guests begging you 

Teriyaki Cedar Planked Salmon

Teriyaki Cedar Planked Salmon

Yo ho yo ho it’s a salmon life for me. The teriyaki notes in this dish elevate the salmon’s already potent flavor. Combined with the cedar plank, this simple yet savory dish has all the weapons to avoid any mutany at the dinner table. Tips 

Asian Style Stuffed Onions

Asian Style Stuffed Onions

Unfortunately everything isn’t made of meat, but that doesn’t mean we can’t stuff it with meat. These pork stuffed onions will be a hit at your next get together. They are relatively easy to prep/cook and won’t break the bank. Kick off football season right with a tray of these beauties.

Tips / Suggestions

  • Save any leftover stuffing you have. It really goes well with pasta or rice as a second meal.
  • Take your time coring out the onion. Don’t be in a hurry. The last thing you want to do is pierce the outer layer. You can also use a small spoon if you don’t have a melon baller.
  • I suggest using this as an appetizer. It’s really tasty, but strong for a full meal.
Print Recipe

Asian Style Stuffed Onions

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

kcal

Delicious sweet onions stuffed with an Asian style pork mixture, cooked until tender, and the smothered in a teriyaki sauce. You'll love this dish.

Ingredients

  • 1 lb 1 ground pork

  • 2 2 sweet onions

  • 2 tbsp 2 cilantro chopped

  • 4 cloves 4 garlic chopped

  • 1.5 tbsp 1.5 Golden Mountain sauce

  • 1/2 tbsp 1/2 rice vinegar

  • 1/2 tbsp 1/2 ground ginger

  • 3 tbsp 3 toasted sesame oil

  • 1/2 cup 1/2 cashews (unsalted) chopped

  • 1 1 bell pepper chopped

  • 3 tbsp 3 teriyaki sauce of choice

  • 2 tbsp 2 green onions chopped (green end)

  • 2 tbsp 2 pork seasoning of choice

  • 1 1 lime cut in half

  • 1 tbsp 1 sriracha

  • 1 tbsp 1 panko

Directions

  • Take both onions and chop off the bottom (root side) so that they can stand upright. Also, chop off a small portion of the top before coring. Carefully scoop out the inside of the onions (from the top) so that the exterior of the onion is roughly 1/4'' to 1/3'' thick. Ideally a melon baller is to be used to make this a quicker process.
  • Take half of the removed onion pieces and save them for the filling. The other half can be save for another dish.
  • Coat both onions with toasted sesame oil and apply the seasoning over the exterior of both onions. Place them in a small pan (standing upright) to make it easier to move them around.
  • Heat a pan over medium high heat. Once hot, add toasted sesame oil, sweet onions, and the bell pepper. Cook for roughly 3 minutes. Add the pork, golden mountain sauce, rice vinegar, garlic, and ginger powder. Mix together and cook for around 8-10 minutes.
  • Add the cashews and stir. Turn off the heat. Add the green onions and stir again. Fill up your onions as much possible till they're essentially overflowing.
  • Heat your grill to 350 degrees F (or oven). Place the onions on a small cast iron pan and set them on the grill. Cook for 45 minutes. During the last 15-20 minutes add the panko.
  • Carefully remove the onions from the pan and set on a plate or cutting board. Top with teriyaki sauce, sriracha, lime juice, cilantro, and sesame seeds. Before serving, carefully slice in half and serve a half per person. Then, dig in!
Old Bay Fried Chicken Sandwich

Old Bay Fried Chicken Sandwich

Old Bay instantly makes anything better. Fish, taxes, your mother-in-law. The sky is the limit. This Fried Chicken Sandwich is taken to the next level with a bit of help from Maryland’s finest spice. Tips / Suggestions

Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Do you want to eat like a daimyo? Or a samurai? Maybe ninjitsu is more your speed? Regardless, this Japanese-inspired Kurobuta Pork will have your guests karate chopping each other over the last ribs. Only invite guests with honor, because your hands will be full 

Tequila Shrimp with Pineapple Salsa

Tequila Shrimp with Pineapple Salsa

Ahh tequila, my best friend and worst enemy. As long as you use the tequila on the shrimp the police likely won’t become involved. The pineapple salsa adds just the right zing to compliment the tequila in this dish. Your guests will likely finish whatever tequila you have left over so expect to have well fed and drunken people lingering around your house asking for seconds.

Tips / Suggestions

  • If you’re unsure on how to cut the bowl for the pineapple, watch my video within the recipe post (on IG). It doesn’t have to be perfect, just as long as it will hold the salsa / shrimp.
  • You can eat this as a meal, but I think it’s better as an appetizer. It has a strong flavor and is best with a bite or two.
  • How to tell if the pineapple is ripe. Just give it a squeeze. It should be firm but give a little. Too much in either direction it’s not ripe or even too ripe.
Print Recipe

Tequila Shrimp with Pineapple Salsa

Recipe by BacusBBQ
Servings

2

servings
Prep time

30

minutes
Cooking time

3

minutes
Calories

kcal

Delicious tequila flavored shrimp nestled in a pineapple bowl of you guessed it, pineapple salsa.

Ingredients

  • 1 lb 1 shrimp

  • 1 shot 1 tequila

  • 1 tbsp 1 seafood seasoning

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 butter

  • Pineapple Salsa
  • 1 1 pineapple (whole)

  • 1 cup 1 bell pepper chopped

  • 1 cup 1 grape tomatoes chopped

  • 2 tbsp 2 vidalia onions finely chopped

  • 2 tbsp 2 cilantro chopped

  • 2 2 limes, juice from

  • 1 tsp 1 seafood seasoning of choice

Directions

  • Add the shrimp, 1 tbsp olive oil, and seasoning to a bowl. Mix thoroughly and set aside.
  • Cut off one side of the pineapple outer skin (keeping the stem attached). Next, cut around the outer edges of the pineapple and then cut the inside into small chunks. Using a spoon, scoop out the pineapple into another bowl. By the time you're done you should have a pineapple bowl. Pour any remaining juice into the same bowl as the scooped out pineapple.
  • Chop up a little less than 1/2 of the pineapple you cut out, add to a mixing bowl with all of the salsa ingredients, and mix thoroughly. Then add the mixed salsa back to the pineapple bowl.
  • Heat your grill to around 375 degrees F. Add 1 tbsp of olive oil to a pan and once hot, add the shrimp and cook for roughly 1.5 minutes. Flip the shrimp over, add the butter and tequila, and mix together. Cook for another 1.5 minutes.
  • Once the shrimp are cooked through, remove from the pan and add to the bowl of pineapple salsa, Mix together, serve up, and dig in.
Spicy Spanish Garlic Shrimp

Spicy Spanish Garlic Shrimp

¡Viva el rey! That’s what your guests will be saying once they’ve had a serving of these delicious Spanish Garlic Shrimp. Another relatively easy recipe that will dazzle the taste buds and doesn’t look half bad either. Guests will be trying to lick your cast 

Sweet Chili Cedar Planked Salmon

Sweet Chili Cedar Planked Salmon

A cedar plank is a little surfboard that carries a filet of salmon across the waves of flavor and into your mouth. This sweet chili variety is a beach party in your mouth, so grab some planks and get grilling before the tide comes in. 

Cheerwine BBQ Chicken

Cheerwine BBQ Chicken

Cherry Coke is for pleebs. Cheerwine is the preferred cherry-flavored soft drink of winners, and it simply makes this BBQ Chicken. I dare say it “kicks it up a notch” and will take you deep into Flavortown®, no passport required. I’d insert another lifted Food Network catch phrase but the Cheerwine does the heavy lifting here.

Tips / Suggestions

  • Before grilling the chicken, make sure the wood has burned all the way down and is just smoldering. You don’t want flames hitting the chicken, just the heat. Sometime I get impatient and put the chicken on too early, but you gotta wait to avoid it from being burned.
  • If you live an area where you can’t find Cheerwine, substitute Dr. Pepper. I prefer using Cheerwine for the BBQ sauce, but Dr. Pepper is a great substitute.
  • This is also great recipe for chicken wings. Coat them is that delicious BBQ sauce and dip into some ranch. You won’t regret it.
Print Recipe

Cheerwine BBQ Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

kcal

Chicken grilled over a wood fire and smothered in a Cheerwine BBQ sauce.

Ingredients

  • 2 lbs 2 chicken (drums / thighs)

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 poultry seasoning of choice

  • Cheerwine BBQ Sauce
  • 12 oz 12 Cheerwine (bottle)

  • 1.5 cups 1.5 ketchup

  • 1 tbsp 1 molasses

  • 1/4 cup 1/4 brown sugar

  • 1 tbsp 1 worcestershire sauce

  • 1 tbsp 1 pork seasoning of choice

  • 1 tsp 1 cracked black pepper

Directions

  • Add the olive oil, chicken, and poultry seasoning to a mixing bowl and mix thoroughly. Be sure to rub the seasoning underneath the skin as well. Set aside.
  • Heat a pan over medium heat and add the BBQ sauce ingredients. Once it starts to boil, reduce to a simmer. and continue to cook (stirring frequently) until the sauce reaches your desired thickness. It was roughly 25 minutes for me. Set aside, and once cool, add to a squirt bottle.
  • Start a wood fire on your grill. Once it has burned down and started to smolder, add the chicken to the grill.
  • Cook for roughly 15 minutes, flipping / rotating the chicken several times. Sauce the chicken all over and cook for another 5 minutes, or until the internal temperature reaches 165 degrees F. Be sure NOT to use all of the sauce while coating the chicken. You'll want to save some as a side, when eating.
  • After letting the chicken rest for 5-10 minutes, serve hot, with a side of the Cheerwine BBQ sauce. You won't regret it.
Paella on the Grill

Paella on the Grill

If you’ve had gumbo, you’re going to love paella. This Spanish dish is perfect for small and large gatherings alike. It has something for everyone and prints smiles almost as good as a jet ski.

Bang Bang Shrimp

Bang Bang Shrimp

“I’m here for the Bang Bang.” That’s what your guests will say when you open the door. Hope you made enough because these shrimp will go quick.

Buffalo Style Chicken Wings and Blue Cheese 

Buffalo Style Chicken Wings and Blue Cheese 

Buffalo chicken wings … the final frontier. Not really, but the cook can make or break a good batch of wings. It’s easy to overcook wings leaving you with a couch full of friends that won’t return your phone calls. Peep the recipe but check out the Instagram link to get your cook game on point.

Tips / Suggestions

  • For the blue cheese dip add as much blue cheese as you want (or as little). That’s what I love about making it at home. Everyone has a different level of blue cheese they like or tolerate. This way you can make it exactly the way you like.
  • If you want a more traditional buffalo sauce you will use Frank’s Red Hot sauce. I used a hot sauce I really enjoy and it was great. Not too strong of a buffalo flavor. Experiment with hot sauces you like.
Print Recipe

Buffalo Style Chicken Wings and Blue Cheese

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

kcal

Chicken wings grilled over wood and tossed with a homemade buffalo style sauce. To make things even better, a homemade blue cheese dressing for dipping.

Ingredients

  • 3 lbs 3 chicken wings

  • 2 tbsp 2 olive oil

  • 4 tbsp 4 poultry seasoning of choice

  • Buffalo Sauce
  • 1.5 cups 1.5 hot sauce of choice (most prefer Franks)

  • 1 tbsp 1 worcestershire sauce

  • 16 tbsp 16 unsalted utter (2 sticks) at room temp

  • 3 tbsp 3 apple cider vinegar

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 cayenne pepper

  • 1/2 tsp 1/2 paprika

  • 1/2 tsp 1/2 salt

  • Blue Cheese Dip
  • 1/4 cup 1/4 crumbled blue cheese

  • 1/4 cup 1/4 mayonaise

  • 1/4 cup 1/4 sour cream

  • 1/4 1/4 lime

  • 1 tbsp 1 parsley finely chopped

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 cracked black pepper

Directions

  • Add the wings to a bowl and coat with the olive oil. Add the seasoning and mix thoroughly. Set aside.
  • Heat a sauce pan to medium low heat. Add all of the buffalo sauce ingredients (except the butter). Mix thoroughly.
  • Once you see the sauce begin to simmer, turn off the heat, and stir in the butter. Keep stirring until all of the butter is melted. Once the butter has melted add the salt, stir again, and set aside.
  • Mix all of the blue cheese ingredients thoroughly in a small bowl and set aside.
  • Light your grill (or fire pit) with wood logs (I used oak). Once the firewood as burned down and mostly just smoldering, spread the coals out, and then add the wings to the grill. Cook for roughly 15-20 minutes, rotating frequently. When the internal temperature reaches 165 degrees F they are done.
  • Add the wings to a mixing bowl and coat with the buffalo sauce. Toss the wings until fully coated. Serve the wings with the blue cheese dip, top with parsley, and dig in. You will only need 1/2 to 3/4 of the sauce. Save the rest for another use.
Cheesy Grilled Chicken Quesadilla

Cheesy Grilled Chicken Quesadilla

You’ll be cheesed to meet these simple, but delicious chicken quesadillas. They cook quick and will be eaten even quicker. Sometimes the simplest dishes are the most popular.

Skirt Steak Sammy with Bourbon Fired Peppers

Skirt Steak Sammy with Bourbon Fired Peppers

Boom it’s sandwich time! Put your grandma’s sandwiches to shame with these bad boys. She won’t be crying long once she’s taken a bite.

Mediterranean Flavored Double Cut Lamb Chops 

Mediterranean Flavored Double Cut Lamb Chops 

Tips / Suggestions

  • You can cut some fat off of the lamb and use that to sear with instead of oil. I’ve done this with steaks as well. It works great to oil the cooking surface.
  • I suggest marinating the lamb overnight or even up to 24 hours. Sometimes you don’t think about or just don’t have the time, but it’s worth it to add more flavor.
  • Another variation is to cut up the lamb chops individually instead of double cut. Either way works well, although this will cook a little faster and give them some more crust.
Print Recipe

Mediterranean Flavored Double Cut Lamb Chops

Recipe by BacusBBQ
Servings

3

servings
Prep time

4

hours 
Cooking time

1

hour 
Calories

kcal

Marinated double bone lamb chops smoked and finished with a high heat sear, then smothered in a Mediterranean style chimichurri.

Ingredients

  • 1 1 rack of lamb (French cut)

  • 16 oz 16 Greek salad dressing (bottle)

  • 3 tbsp 3 Mediterranean style seasoning

  • Mediterranean Style Chimichurri
  • 1 cup 1 olive oil

  • 1/4 cup 1/4 red wine vinegar

  • 1 bunch 1 parsley finely chopped

  • 1 tbsp 1 olive tapanade

  • 1 cup 1 mint finely chopped

  • 1 cup 1 oregano chopped

  • 1 1 lemon juiced

  • 2 tsp 2 minced garlic

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

Directions

  • Score the fat cap of the rack of lamb, place in a large ziploc bag, and pour the entire bottle of Greek dressing into the bag. Marinate for a minimum of 4 hours.
  • Combine the chimichurri ingredients and set aside for at least 1 hour.
  • Remove the lamb from the marinade and then spread the seasoning all over. Set aside.
  • Heat your smoker to 250 degrees F indirect. Add a wood chunk of your choice (I prefer apple or hickory). Place the lamb on the smoker and smoke until the internal temp reaches 110 degrees F internal. Remove from the smoker and slice into double cut lamb chops.
  • Heat a soapstone to 550 degrees F (or use a cast iron surface) on your grill. Add a high heat oil to sear with and then place the chops on the soapstone for roughly 1 minute. Flip and cook for another 1 minute.. Then, sear the short side for roughly 30 seconds. Remove from the grill (or when it's cooked to your desired doneness), set aside, and let rest for at least 5-10 minutes.
  • Serve the lamb chops as they are or cut them into individual chops before eating. Top with the chimichurri and dig in.
Old Bay Tequila Shrimp 

Old Bay Tequila Shrimp 

Old Bay? Tequila? Shrimp? Thats the universal combination for a good time folks. This is your go to recipe to impress for that next weekend cookout.

Ribeye Grilled Caesar Salad

Ribeye Grilled Caesar Salad

Impress your significant other next time you make a salad with this gorgeous ensemble. It’s got all that weird salad stuff, but a hearty serving of delicious ribeye!

Mediterranean Style Baked Halibut

Mediterranean Style Baked Halibut

• tip1
• tip2

Print Recipe

Mediterranean Style Baked Halibut

Recipe by BacusBBQ
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

kcal

Halibut nestled among a mixture of tomatoes, feta, lemon, and olives, and baked to perfection. This is an extremely easy and quick recipe you can whip up for a fantastic meal.

Ingredients

  • 2 2 halibut filets (12-16 oz total)

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 seafood seasoning

  • 2 cups 2 cherry tomatoes (halved)

  • 2 cups 2 feta cheese (1/2'' cubes)

  • 1 cup 1 kalamata olives

  • 2 tsp 2 minced garlic

  • 1 tbsp 1 salt

  • 1 tbsp 1 pepper

  • 1 1 lemon cut into thin slices

  • 1 tbsp 1 parsley chopped

Directions

  • Heat your grill to 375 degrees F indirect (or use an oven). Rub 1 tbsp olive oil over the halibut and season one side of the fish. Place the fish in a cast iron pan.
  • Add the tomatoes, feta, and olives to the pan surrounding the halibut. Evenly spread the minced garlic over the mixtures and then add the salt / pepper (not on top of the fish). Place the lemon slices throughout the pan while adding a 2-3 slices on top of the fish. Add 1 tbsp olive oil over the mixture (not including the fish).
  • Place the pan on the grill (or oven) and bake for close to 20 minutes, or until the fish is cooked and flakes away. Remove from the grill, top with parsley, and dig in.
Skirt Steak Tacos with Roasted Salsa

Skirt Steak Tacos with Roasted Salsa

It’s summer and sundress season is in full swing. These skirts (steak tacos) are just as good to look at but taste even better. They have a serious wham!

Cowboy Hawk on a Salt Block

Cowboy Hawk on a Salt Block

Say howdy to this cowboy and get ready for one of the best cooked steaks of your cow hand life.

Asian BBQ Beef Short Rib Shorties

Asian BBQ Beef Short Rib Shorties

• tip 1
• tip 2

Print Recipe

Asian BBQ Beef Short Rib Shorties

Recipe by BacusBBQ
Servings

2

servings
Prep time

10

minutes
Cooking time

6

hours 
Calories

kcal

Slow smoked beef short rib shorties smothered in an Asian BBQ sauce and dusted with green onions.

Ingredients

  • 4 4 beef short ribs (cut into 2-3'' length pieces)

  • 2 tbsp 2 chopped green onions (green end)

  • 4 tbsp 4 BBQ seasoning of choice

  • 4 tbsp 4 Asian BBQ sauce of choice

  • Beef Ribs Spritz
  • 1 cup 1 beef stock

  • 1/4 cup 1/4 apple cider vinegar

  • 2 tbsp 2 hot sauce

Directions

  • Heat your smoker to 225 degrees F indirect. Add wood of choice for smoking (I used apple).
  • Trim any excess fat off of your short ribs. Rub them all over with olive oil and generously coat them with the BBQ seasoning on all sides.
  • Place the ribs on the smoker and smoke for 45 minutes. While the ribs are smoking, mix the ingredients for the spritz.
  • After the first 45 minutes spray the ribs with the spritz. Repeat this process 5 times.
  • Once the ribs reach an internal temperature of 195 degrees F internal, coat the ribs with the BBQ sauce.
  • Finally, when the ribs reach an internal temperature of 202 degrees F, remove them from the smoker, let rest for 30 minutes, then top with the green onions, and dig in.
Rotisserie Bacon Wrapped Chicken Breasts 

Rotisserie Bacon Wrapped Chicken Breasts 

This chicken was lonely, so I wrapped it in some bacon. Now they’re good friends. Tastes good too.

Pan Seared Australian Wagyu Strip Steak

Pan Seared Australian Wagyu Strip Steak

Take a journey down unda’ and see how the Austrailians are given the Japanese a run for their money on the Wagyu game.

Smoked and Stuffed Vidalia Onions

Smoked and Stuffed Vidalia Onions

Tips / Suggestions

  • Take your time coring out the onion. Don’t be in a hurry. The last thing you want to do is pierce the outer layer. You can also use a small spoon if you don’t have a melon baller.
  • I strongly suggest splitting an onion with someone, or even dividing into quarters. The flavor is great, but it’s very strong. To me it would be extremely difficult to eat a whole one. In my opinion they are a great appetizer to split with multiple people.
Print Recipe

Smoked and Stuffed Vidalia Onions

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

kcal

Spicy stuffed and smoked vidalia onions with a cheesy pasta filling.

Ingredients

  • 2 2 Vidalia onions (large)

  • 1/2 cup 1/2 panko

  • 1/2 cup 1/2 mozzarella shredded

  • 1 tsp 1 hot sauce

  • 2 tbsp 2 olive oil

  • 1/2 cup 1/2 celery chopped

  • 1/2 cup 1/2 red pepper chopped

  • 1 tsp 1 minced garlic

  • 3/4 cup 3/4 pasta sauce

  • 3 tbsp 3 BBQ seasoning of choice

  • 1/2 cup 1/2 parsley chopped

Directions

  • Take both onions and chop off the bottom (root side) so that they can stand upright. Also, chop off a small portion of the top before coring. Carefully scoop out the inside of the onions (from the top) so that the exterior of the onion is roughly 1/4'' to 1/3'' thick. Ideally a melon baller is to be used to make this a quicker process.
  • Take half of the removed onion pieces and save them for the filling. The other half can be save for another dish.
  • Coat both onions with olive oil and apply the seasoning over the exterior of both onions. Place them in a small pan (standing upright) to make it easier to move them around.
  • Heat up a frying pan to medium heat. When hot, add olive oil, red peppers, celery, and onions for 4-5 minutes, stirring occasionally.
  • Add the minced garlic to the pan with the Panko, mozzarella, pasta sauce, and more seasoning for 2-3 minutes, stirring occasionally. Then, before removing the pan from the heat, add the parsley and stir into the mixture.
  • Place the sauce mixture into the cored onions until they are filled all the way up.
  • Heat up your smoker / grill to 350 degrees indirect, add wood chips / chunk of your choice (I used a bourbon barrel bung), and place the onions on the smoker for about 45 minutes.
  • During the last 20 minutes, add some additional Panko to the top of the onions. During the last 5 minutes add some additional mozzarella.
  • Once the onions are cooked and tender, remove from the smoker, add hot sauce and additional parsley to the tops of the onions, and dig in. They are pretty strong, so I suggest splitting one onion with someone else.
Korean Short Ribs with Grilled Pineapple

Korean Short Ribs with Grilled Pineapple

These might be short ribs, but they certainly aren’t short on flavor. Mix it up with this Korean version of a classic cut.

Caveman Style Sirloin Filets

Caveman Style Sirloin Filets

You like’a the juice? You like’a the juice.

Smoked Chuck Roast Chili

Smoked Chuck Roast Chili

Tips / Suggestions

  • This chili is definitely better the next day. As hard as it is to wait, I think it’s better to cook the chili and put in the fridge till tomorrow’s dinner.
  • If you like an even smokier flavor, feel free to double the time smoking. It won’t overcook the chili.
  • If you don’t have a wax pepper, feel free to use a jalapeno or another type of pepper you prefer.
Print Recipe

Smoked Chuck Roast Chili

Recipe by BacusBBQ
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

15

minutes
Calories

kcal

An extremely flavorful smoked chuck roast chili smothered with all the fixins'.

Ingredients

  • 1.5 lbs 1.5 beef chuck (boneless)

  • 1 tbsp 1 olive oil

  • 1 1 bell pepper (any color) diced

  • 1 1 Hungarian wax pepper diced

  • 1 1 Vidalia onion diced

  • 1/2 cup 1/2 beef seasoning of choice

  • 1 15oz can 1 kidney beans

  • 2 14.5oz cans 2 diced tomatoes

  • 1 6oz can 1 tomato paste

  • 1.5 cups 1.5 beef broth

  • 2 tbsp 2 Worcestershire sauce

  • 1 tbsp 1 steak seasoning of choice

  • 2 tbsp 2 hot sauce

  • 1/2 cup 1/2 shredded cheese of choice

  • 1 tbsp 1 sour cream

  • 1 tbsp 1 chives chopped

Directions

  • Cut the chuck into small 1/2'' bites. Heat a pot to 400 degrees F. Add olive and when hot, add the chuck and 1 tbsp steak seasoning, and brown the meat for roughly 2-3 minutes. Remove and set aside. This will be done in 2 batches.
  • Add the onions, bell pepper, and wax pepper to the pot and cook for 3 minutes, stirring frequently.
  • Add the beef stock, chuck roast, kidney beans, diced tomatoes, tomato paste, Worcestershire sauce, hot sauce, and the beef seasoning. Mix thoroughly. Leave lid off and smoke for 45 minutes at 275 degrees F.
  • Bring the chili to a boil, put the lid on, and simmer for at least 1.5 hours. Once it's done to your liking, scoop the chili into a bowl, top with cheese, sour cream, chives, and dig in.
Pineapple Teriyaki Wings

Pineapple Teriyaki Wings

You spin me right ’round, baby, right ’round. This may become your go-to wing recipe for the Spring and Summer.

Smoked Banana Pepper Poppers

Smoked Banana Pepper Poppers

A sweet non-meat treat that will lift you off your feet. In all seriousness these are heli-good.

Japanese Wagyu Ribeye on a Soapstone

Japanese Wagyu Ribeye on a Soapstone

Tips / Suggestions

  • If you don’t have a soapstone, that’s fine. A stainless steel pan or cast iron can be a great substitute.
  • Do NOT cook over a direct flame. Because of the high fat content, you’ll most likely create a fireball to go with your burnt steak.
  • Again, do NOT use any kind of oil or butter to cook the steak with. Due to the high fat content in the steak, the fat will melt out very quickly and act as a cooking oil.
  • You don’t need anything but salt and pepper. You can actually just use salt if you prefer, but don’t add any kind of steak seasoning or something similar. You want to taste the natural flavor of the wagyu as much as possible.
  • Feel free to cook slices of the steak to different internal temperatures (if you’re ok with that). I’ve tried it nearly raw and medium rare. Both are great and offer different flavor profiles in my opinion. The quality of the meat is just amazing.
Print Recipe

Japanese Wagyu Ribeye on a Soapstone

Recipe by BacusBBQ
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

kcal

Japanese wagyu ribeye with salt / pepper and quickly seared on a soapstone is so delicious you won't want to share.

Ingredients

  • 1 1 ribeye of Japanese wagyu (roughly 1'' thick)

  • 1 tsp 1 salt

  • 1 tsp 1 ground pepper

Directions

  • Lightly season both sides of the ribeye with salt and pepper. Set aside.
  • Heat your soapstone to 450-500 degrees F. No oil is needed.
  • Place your steak on the stone and cook for 45 seconds to 1 minutes per side. Again, you won't need any oil. The abundance of fat within the steak will be plenty to cook with.
  • Remove the steak from the stone and cut into 1/2'' to 3/4'' wide slices. Take these slices and add them back to the stone and cook for 20-30 seconds on each non cooked side.
  • Remove the steak slices from the heat and dig in. No salt, sauce, or anything else needed. You'll be amazed how buttery and delicious it will be!
Kung Pao Chicken

Kung Pao Chicken

Hiyah! Kick your taste buds in the mouth with this black belt dish.

Blackened seasoned cod with lemon

Blackened seasoned cod with lemon

What’s for dinner? It can be quite the codmire. Dispel all mystery with this home run blackened cod with lemon.

Rotisserie Asian BBQ Chicken Wings

Rotisserie Asian BBQ Chicken Wings

Tips / Suggestions

  • Be sure to spray the basket with cooking spray to prevent the wings sticking when you remove them from the basket.
  • If you don’t have a rotisserie basket, you can also use a large skewer to hold the wings over the coals and flip every couple minutes. This also works really well.
  • I like to set up my coal to one side of the grill, while the other side has nothing. This prevents the wings from getting scorched since they are not constantly under the high heat. You can also place some coal on both sides with a drip pan in the middle so the heat is not directly below the wings. Try different set ups and determine which you like best.
Print Recipe

Rotisserie Asian BBQ Chicken Wings

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

kcal

Spicy rotisserie chicken wings charred over coal and smothered in an Asian BBQ sauce.

Ingredients

  • 1.5 lbs 1.5 chicken wings

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 spicy poultry seasoning of choice

  • 1 cup 1 Asian BBQ sauce of choice

  • 1 1 lime (halved)

  • 2 tbsp 2 chopped cilantro

Directions

  • Place wings into a mixing bowl, add the olive oil / spicy seasoning, and mix thoroughly. Set aside.
  • Add coal to one half of your grill, light, and wait until the all of the coal has grayed over.
  • Place the wings in a rotisserie basket, set on the grill, and turn on the rotisserie.
  • Roughly 15 minutes into the cook, start pouring some of the BBQ sauce over the wings as they cook. Once the wings are 165 degrees F internal you're ready to remove them from the grill (usually around 15-20 minutes).
  • Move the wings to another mixing bowl, add more BBQ sauce, squeeze the limes over top, and mix thoroughly. Finally, move the wings to a plate, top with the cilantro, and dig in.

Feta Smash Burgers w/ Pesto Truffle Mayo

Feta Smash Burgers w/ Pesto Truffle Mayo

Smash into spring with these succulent yet refined feta smash burgers!

Bacon Wrapped Pickle Spears

Bacon Wrapped Pickle Spears

Print Recipe

Bacon Wrapped Pickle Spears

Recipe by BacusBBQ
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

kcal

Pickle spears wrapped in bacon and dipped on sriracha ranch. An absolutely delicious and easy appetizer for any occasion.

Ingredients

  • 4 4 pickle spears

  • 1 tbsp 1 bbq seasoning of choice

  • 4 strips 4 thin cut bacon

  • 1 tbsp 1 sriracha

  • 1/4 cup 1/4 ranch

Directions

  • Wrap each pickle spear as tightly as you can with 1 strip of bacon. Then dust each bacon wrapped pickle with the bbq seasoning.
  • Thoroughly mix the ranch and sriracha together and set aside.
  • Heat up you grill to 400-425 indirect. Wrap the grill grate with aluminum foil to prevent the bacon from dripping into the grill and burning.
  • Place the pickles on a wire rack and then set on the grill for 25 to 30 minutes, or until the bacon is as done as you like.
  • Remove the pickles from the grill and let rest for at least 5 minutes. Dip into the ranch / sriracha mixtures and enjoy.
Blueberry Jam Cedar Planked Salmon

Blueberry Jam Cedar Planked Salmon

Jam into March with this beauty. It tastes gorgeous.

Elote (Mexican Style Street Corn)

Elote (Mexican Style Street Corn)

Órale! Take a trip south of the border and experience the best corn of your life.

Smoked Ham with a Bourbon Honey Glaze

Smoked Ham with a Bourbon Honey Glaze

Tips / Suggestions

  • If you can upgrade your pork game, go with a Kurobuta ham. Your taste buds won’t regret it.
  • The great thing about cooking a ham, is that it can last for days. I actually think it tastes better the next day. It’s hard to beat a good ham sandwich.
Print Recipe

Smoked Ham with a Bourbon Honey Glaze

Recipe by BacusBBQ
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

kcal

Smoked / cured boneless ham reheated and smothered with a bourbon honey glaze

Ingredients

  • 6 lb 6 boneless / cured ham

  • Bourbon Honey Glaze
  • 1/2 cup 1/2 light brown sugar

  • 1/4 cup 1/4 maple syrup

  • 1/4 cup 1/4 dijon mustard

  • 2 tbsp 2 bourbon

  • 1 tbsp 1 hot honey

  • 1 tbsp 1 chopped mint

Directions

  • Place the ham in a pan. Add water to the pan until the bottom is covered (roughly 1/4 inch). Cover with aluminum foil.
  • Mix the ingredients for the glaze in a sauce pot and boil until it becomes fairly thick.
  • Heat grill to 325 degrees indirect and then place the ham on the grill. Cook for 10 minutes per pound. During the last 10 minutes, remove the foil, and coat the entire ham with the glaze.
  • Remove the ham from the grill and let rest for 10 minutes. Slice up and dig in.
Elevated Asparagus

Elevated Asparagus

Need a life coach? What you really need is this elevated asparagus in your life. You’re welcome.

Bourbon Berry Bison Ribs

Bourbon Berry Bison Ribs

Buffalo Bill stopped by to say Hi. These ribs are $$$.

Smoked Beef Brisket

Smoked Beef Brisket

Print Recipe

Smoked Beef Brisket

Recipe by BacusBBQ
Servings

10

servings
Prep time

12

hours 

30

minutes
Cooking time

11

hours 
Calories

kcal

Insanely juicy brisket smoked low and slow.

Ingredients

  • 10 lb 10 whole beef brisket

  • 2 sheets 2 butcher paper

  • brisket rub of choice

  • yellow mustard

Directions

  • Trim up brisket to your desired preference. The amounts / serving sizes / cook time will obviously vary depending on how large of a brisket you have. Remove the hard fat and any loose fat / silver skin on top of the flat. Trim any rough looking sides of the brisket and reduce the thickness of the fat cap to roughly 1/4''. Also, remove any thin outer pieces of the brisket as these will overcook. If you haven't done this much (or at all), I highly recommend searching for videos online, as seeing it visually will really help.
  • Cover the entire brisket with yellow mustard that will act as your binder (you don't have to use a binder, just depends on your taste). Liberally (and evenly) coat the brisket all over with the rub. Place the seasoned brisket in an aluminum pan and cover with foil overnight (roughly 12 hrs, but could be a little longer).
  • Heat up your smoker to 225 indirect. Add wood chunks of your choice. I spread closer to the outer edges of the smoker so the the smoke will continue to roll for most, if not all, of the cook.
  • The type of smoker you use is important because it dictates how to set the brisket on the smoker. For me, since the heat is coming from below I placed the brisket on the smoker fat cap side down, as this will protect the meat during the entire cook.
  • Smoke the brisket until the thickest part of the flat reaches around 165 degrees. You also want to make sure that the bark is nice and dark and the fat has rendered. If it's 160 or 170 that's fine, there's just more to it than the temperature. Also, be sure the grill doesn't fluctuate lower than 205 or higher than 245. You want to keep a consistent temp throughout.
  • Once the above steps are met, remove the brisket from the grill and wrap with butcher paper as tight as you can get it. If you'd like you can add beef stock, beef tallow, etc., before you wrap. Use a few sheets to help keep any juice from leaking out. Ensure that the fat side is up so the so the top is sitting in the juices.
  • Put the brisket back on the smoker and cook until the internal temp reaches 202 to 203 degrees. Remove from the grill and place the brisket in a cooler and cover with a towel. Let rest for a minimum of 2 hours.
  • After the brisket has rested, set on a large cutting table, and begin cutting around 1/3 of the way down from the point end. Slice from there all the way to the flat end in thin slices. The remaining portion (from the point end) needs to be cut thin at an angle.
Spicy Honey Butter Chicken Drumsticks

Spicy Honey Butter Chicken Drumsticks

Print Recipe

Spicy Honey Butter Chicken Drumsticks

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

kcal

Grilled chicken drumsticks smothered with a spicy honey butter sauce.

Ingredients

  • 8 chicken drumsticks

  • 2 tbsp olive oil

  • 2 tbsp chicken or BBQ seasoning of choice

  • 1 tbsp finely chopped herb of choice (I use parsley or cilantro)

  • Juice from 1/2 a lime

  • Spicy Honey Butter Sauce
  • 2 tbsp butter

  • 2 tbsp hot honey (regular honey is fine too)

  • 1 tbsp sriracha

  • Juice from 1/2 a lime

Directions

  • Coat the chicken drumsticks with the olive oil and chicken seasoning. Set aside. Mix all of the ingredients for the butter sauce.
  • Heat grill to 400 degrees direct. Place the chicken on the grill and turn every 3-5 minutes for approximately 20 minutes, or until your desired doneness is achieved.
  • During the last 5 minutes of cooking, coat each drumstick all over with the spicy honey butter sauce
  • Remove the chicken from the grill, top with any remaining sauce, lime juice, chopped herb, and dig in.
Smoked Beef Short Ribs (Dino Ribs)

Smoked Beef Short Ribs (Dino Ribs)

Yaba Daba Doo! Technically they’re not from a dinosaur, but your guests won’t know any better. Treat your party with these Smoked Beef Short Ribs (Dino Ribs) that are sure to impress. Tips / Suggestions