Recent Posts

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

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

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

  • The filet side usually cooks a little faster than the strip side of the porterhouse. Just keep this mind while cooking the steak. I tend to sear the filet side shorter when searing the sides, or just remove a little earlier than you typically would.
  • Try to save some of the chili crisp sauce to dip or top the steak when eating. It really just depends on how much spice you like.
  • I definitely recommend using a bluetooth thermometer when cooking. The last thing you want do is overcook the steak, and it takes the guessing game out.
Print Recipe

Chili Crisp Smothered Porterhouse Steak

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

kcal

A delicious pan seared porterhouse smothered in a chili crisp sauce.

Ingredients

  • 1 1 porterhouse (at least 1.5 to 2'' thick)

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 steak rub of choice

  • 2 tbsp 2 chili crisp

  • 1 tbsp 1 soy sauce (low sodium)

  • 1/2 1/2 lime juiced

  • 2 tbsp 2 butter

Directions

  • Rub 1 tbsp olive oil all over the porterhouse. Season all sides with the steak rub. Set aside at room temperature.
  • Mix the chili crisp, soy sauce, and lime juice. Set aside.
  • Heat a cast iron pan to medium high heat (roughly around 375 degrees F). Add 1 tbsp olive oil. Once hot, add the steak to the pan and cook for around 1-2 minutes. Flip and continue cooking for another 1-2 minutes. Repeat this process moving the porterhouse around the pan as you flip to try and get an even sear all of the way around.
  • During the last minute of cooking, rub the chili crisp sauce all over one side. After 30 seconds, flip, and rub the sauce over the second side and cook for the remaining 30 seconds.
  • Once the steak reaches your desired doneness, remove from the pan, and let rest for roughly 10 minutes. I prefer removing at 125 degrees F as it will cook a little bit more while resting.
  • While the steak is resting, place the butter on top so it will melt. After the 10 minutes have passed, slice up, and dig in.
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. 

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 this one a shot next cook.

Print Recipe

Tomahawk Steak with Pan Seared Asparagus and Cashews

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 
Cooking time

3

hours 
Calories

kcal

A large tomahawk steak reversed seared over high heat, nestled on a bed of pan seared asparagus mixed with parmesan / cashews, and smothered with a spicy mint compound butter.

Ingredients

  • 1 32 oz 1 tomahawk steak

  • 1 bundle 1 asparagus

  • 5 tbsp 5 olive oil

  • 2 tbsp 2 steak rub of choice

  • 2 tbsp 2 all purpose seasoning of choice

  • 1 cup 1 cashews chopped

  • 1 cup 1 fresh parmesan shredded

  • Spicy Mint Compound Butter
  • 1 stick 1 butter (8 tbsp)

  • 1 tbsp 1 red pepper flakes

  • 1 tsp 1 salt

  • 1 tsp 1 cracked black pepper

  • 1 tbsp 1 honey

  • 2 tbsp 2 mint finely chopped

Directions

  • Several hours before you beginning cooking, take the stick of butter out of the refrigerator and let sit at room temperature. After at least a few hours have passed, mix all of the compound butter ingredients. Wrap in saran wrap and mold to form a stick of butter. Then, set in refrigerator to harden up.
  • Rub 2 tbsp olive oil all over the steak and season all sides with the steak rub. Heat your grill to 250 degrees F indirect. Place the steak on the grill and cook until an internal temperature reaches 110 degrees F.
  • While the steak is cooking, trim the ends off of the asparagus, and discard the ends. Add 2 tbsp olive oil and all purposes seasoning to the asparagus and mix thoroughly, ensuring to coat all sides. Set aside.
  • Once the steak reaches 110 degrees F, remove from the grill, and set aside. Heat your grill to around 425 degrees F, add a cast iron pan, and 1 tbsp olive oil. Once hot, add the asparagus and saute for 4 minutes. Flip the asparagus over, add the cashews, and continue to cook for another 4 minutes. Flip over the asparagus one more time, add the parmesan, and cook for 1 more minute. Remove from the grill and set aside.
  • Turn up your grill to high heat (roughly 550-600 degrees F). Set the steak on the grill and cook for roughly 1 minute per side. Then, sear the sides for roughly 15-30 seconds. Once the internal temperature has reached 130 degrees F, remove from the grill, set on the pan of asparagus, and let rest for 5-10 minutes.
  • While the steak rests, place 2 tbsp of the compound butter on top, and melt with a butane torch. Be sure to not hold the flame in one spot for too long as to not burn the butter. After the steak has rested for 5-10 minutes, remove from the pan, transfer to a cutting board, and slice up. Then add the sliced up steak back to the pan, pour any remaining steak juices over top, and dig in.
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

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.

Print Recipe

Jerk Rotisserie Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

24

hours 
Cooking time

20

minutes
Calories

kcal

Chicken thighs and drums soaked overnight in a spicy jerk marinade, spun over hot coals, and nestled over a mixture of pineapple, rice, and cilantro.

Ingredients

  • 4 4 chicken thighs (skin on) - typical for 1 pack

  • 3-5 3-5 chicken drumsticks

  • 2 cups 2 white rice (cooked)

  • 1-2 cups 1-2 chopped pineapple

  • 4 tbsp 4 chopped cilantro

  • Jerk Seasoning
  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 1/2 tbsp 1/2 garlic powder

  • 1/2 tsp 1/2 onion powder

  • 1 tsp 1 cayenne pepper

  • 1/2 tsp 1/2 spanish paprika

  • 1/2 tsp 1/2 five spice

  • 1 tsp 1 brown sugar

  • 1 tsp 1 thyme dried

  • 1 tsp 1 red pepper flakes

  • 1/4 tsp 1/4 cinnamon ground

  • 1/4 tsp 1/4 clove ground

  • 1/4 tsp 1/4 cumin ground

  • Marinade
  • 1/2 1/2 white onion chopped

  • 8 8 green onions (roots trimmed off)

  • 6 cloves 6 garlic peeled

  • 4 4 jalapenos cored and stems removed

  • 4 tbsp 4 jerk seasoning

  • 2 tbsp 2 ginger ground

  • 2 tbsp 2 apple cider vinegar

  • 1/2 cup 1/2 orange juice

  • 2 tbsp 2 golden mountain sauce

  • 1 1 lime (juiced)

Directions

  • Mix all ingredients for the jerk seasoning and set aside.
  • Add all of the marinade ingredients into a blender. Blend until it becomes a liquid. Using a bowl or ziploc bag, combine the marinate with the chicken. Mix thoroughly. Ensure the marinade gets underneath the skin. Cover and set in the refrigerator overnight.
  • The next day remove the chicken from the refrigerator, pat dry, and set aside at room temperature for roughly 30 minutes.
  • Set up your grill for a rotisserie and heat the coals till they gray over.  Place the chicken in a rotisserie basket, set over the grill, and cook for roughly 15-20 minutes.
  • While the chicken is cooking, prepare a mixture of white rice, chopped pineapple, and chopped cilantro. Set aside.
  • Remove the chicken from the rotisserie and let rest for 5 minutes, Serve over a plate of the rice mixture and dig in.
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 

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 hoola-hooping by night’s end.

Tips / Suggestions

  • If you can, splurge for the Mangalitsa ham. It’s essentially the wagyu of pork. Tons of flavor and extremely juicy due to all of the fat. If not, try Kurobuta pork. This is still somewhat expensive, but much cheaper than Mangalitsa.
  • I didn’t do this in my video, although I recommend reducing down the glaze as noted in the recipe. This will help thicken it up some before smothering the ham with it.
  • Be sure to use cheap bourbon. Don’t use the good stuff. Additionally, if you don’t have any orange juice sitting around, use apple juice or something similar. It’s not a hard fast rule that you have to use orange juice.
Print Recipe

Pineapple Bourbon Glazed Mangalitsa Ham

Recipe by BacusBBQ
Servings

8

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

kcal

Ingredients

  • 1 8-10 lb 1 mangalitsa ham (bone-in), fully cooked

  • water

  • orange juice

  • 1/2 1/2 small pineapple, cut into cubes

  • 1/2 cup 1/2 bourbon of choice

  • 1 cup 1 light brown sugar

  • 1 tbsp 1 melted butter

  • 2 tbsp 2 deli mustard

  • 1 tsp 1 pork seasoning of choice

Directions

  • Trim any excess fat off of the ham and score in a diamond pattern. Set a wire rack inside of a baking dish. Place the ham (fat side up) on the wire rack elevating the ham above the bottom of the baking dish. Add an equal parts mixture of water and orange juice until it fills the pan roughly 1/4'' to 1/2'' deep.
  • To make the glaze mixture, add the sugar, pineapple, butter, bourbon, mustard, and seasoning to a blender. Blend well and then pour into a sauce pot. Heat till boiling, then reduce to your desired consistency, in order to thicken it up.
  • Heat your grill to 325 degrees indirect. Set the pan (with the ham) on the grill and baste with half of the glaze mixture. Cover the ham with foil and cook for roughly 15 minutes per pound.
  • Every 30 minutes apply the glaze and re-cover with foil. During the last 30 minutes of cooking remove the foil. When done, lightly torch the exterior to crisp it up a little. If you don't have a torch, throw in the broiler for 10-15 minutes.
  • Let the ham rest for 30 minutes with foil on top. Then, slice up and dig in.
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 

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 of the salt. Luger’s month-long dry-aging process is optional, but recommended!

Tips / Suggestions

  • The best way to cook this way is entirely up to you. If you like more / less crust or prefer medium over medium rare, just adjust the times to what you want. The durations I gave are a guideline but they can vary some in either direction. The great thing about cooking this way is that it’s very easy to monitor. You don’t need a temperature probe to see how done the steak is. Since it’s already cut up, just take a look with your own eyes.
  • If you don’t have American wagyu that’s fine, just try to get the best cut you can. It makes all the difference in the world especially since you’re only using salt. Just make sure the cut is at least 1.5 – 2 inches thick.
  • I suggest forming a little more of a crust on the side of the steak that will be facing down in the cast iron pan. That side will soften some due to sitting in the butter. Additionally, the side that will be facing up in the pan will build some additional crust during the final cooking step.
Print Recipe

Peter Luger Style Cowboy Hawk Steak

Recipe by BacusBBQ
Servings

2

servings
Prep time

30

minutes
Cooking time

6

minutes
Calories

kcal

American wagyu cowboy hawk steak cooked to perfection, just as done in the famous Peter Luger Steakhouse.

Ingredients

  • 1 1 American wagyu cowboy hawk steak (roughly 32 oz and 1.5-2'' thick)

  • 4 tbsp 4 salt

  • 1/4 cup 1/4 clarified butter (melted)

  • 1 tbsp 1 olive oil

Directions

  • Rub olive oil all over the steak and generously coat all sides with the salt. Set aside at room temp for 30 minutes.
  • Heat your broiler or infrared grill to roughly 800-900 degrees. Add the steak to the grill and cook for roughly 2 minutes until you have a nice crust. Flip over and cook for another 2 minutes.
  • Remove the steak from the grill and cut into slices (the meat should be rare on the inside). Carefully place the steak slices into a cast iron pan and pour the melted clarified butter over top of the beef. Be sure that the slices are pushed together in the pan (refer to the photo for this recipe).
  • Place the pan on the grill and cook for another 2-4 minutes, depending on how rare you want to steak cooked. Once done, remove from the grill, wait 5 minutes, and dig in.
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 Edit | Quick Edit | Trash

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 the last bite is done. We recommend doubling this recipe as guests will be demanding seconds.

Tips / Suggestions

  • If you don’t have an infrared grill or a sear station, just get a cast iron pan as hot as you can and go through the same process. You’re just looking for a quick sear on both sides.
  • The higher quality beef you can get, the better. It really makes a difference with this dish.
  • This is a great appetizer for a small party. I would suggest cutting the slices in half (or even thirds) and adding toothpicks to them.
Print Recipe

NY Strip Tataki with Ponzu Sauce

Recipe by BacusBBQ
Servings

2

servings
Prep time

24

hours 
Cooking time

2

minutes
Calories

kcal

Quickly seared NY strip steak, slice up, and smothered in a delicious ponzu sauce. Your taste buds will thank you.

Ingredients

  • 1 16 oz 1 new york strip steak

  • 1 tbsp 1 steak seasoning

  • 1 tbsp 1 sesame seeds

  • 2 tbsp 2 toasted sesame oil

  • 2 tbsp 2 green onions chopped (green end)

  • Ponzu Sauce
  • 4 tbsp 4 soy sauce (low sodium I prefer)

  • 1/2 lime 1/2 juice from

  • 1 lime 1 zest (just use same lime has was used for juice)

  • 1 1 kombu piece (roughly 2 inches square)

  • 2 tbsp 2 mirin

  • 2 tsp 2 rice vinegar

  • 2 tbsp 2 grated ginger

Directions

  • Combine all the ingredients for the ponzu sauce. Mix thoroughly and refrigerate overnight.
  • Before you begin preparing the steak the next day, remove the ponzu sauce from the refrigerator and run through a strainer. Set aside and let come up to room temperature.
  • Rub 1 tbsp of toasted sesame oil over the steak and cover both sides with the steak seasoning. Using an infrared sear station (gets up to 1500 degrees F), sear both sides of the steak for roughly 30-40 seconds. Set aside and let rest for 5-10 minutes. Keep in mind that the steak is to be rare.
  • Slice the steak into thin (or relatively thin) strips. Lay the strips flat on a raised edge plate. Pour 1 tbsp toasted sesame over top of the beef, along with the ponzu sauce. Top with sesame seeds, green onions, and dig in.
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 

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 to invite them over again.

Tips / Suggestions

  • Be sure to monitor how the cashew crust is forming. If it’s crisping up sooner than you want to pull the lamb off, place a sheet of aluminum foil over top to prevent it from being burned.
  • 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.
Print Recipe

Cashew Crusted Rack of Lamb

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

kcal

A delicious rack of lamb coated with a cashew crust, roasted to perfection, and smothered with a rosemary red wine sauce.

Ingredients

  • 1 1 8 bone rack of lamb

  • 1/4 cup 1/4 bbq seasoning of choice

  • 2 tbsp 2 olive oil

  • 2 cups 2 whole cashews (low or no salt)

  • 2 cups 2 panko

  • 1/4 cup 1/4 mustard of choice (I used dijon)

  • Rosemary Wine Sauce
  • 2 2 garlic cloves smashed

  • 3 sprigs 3 fresh rosemary

  • 1/2 1/2 lemon (juiced)

  • 1/2 cup 1/2 beef stock

  • 1 tbsp 1 butter

  • 1/4 cup 1/4 red wine

  • 1 tbsp 1 corn starch

  • 1 tbsp 1 water

Directions

  • Take the rack of lamb and remove the fat cap. Season all sides and set aside. You can choose to leave the fat cap as is and just score it. It really depends on how much fat your lamb has. It's a judgement call. I didn't feel the need to keep it.
  • Heat a cast iron pan to medium high heat. Add olive oil. Once hot, sear all sides of the lamb. This usually takes a couple minutes per side. Once it's nicely browned you're good. Don't clean out the pan.
  • Add the cashews and panko to a blender. Thoroughly blend. Rub the mustard all over the lamb and then coat all sides with the cashew / panko mixture. Spread as evenly as possible.
  • Heat your grill or smoker to 300 degrees F indirect. Add a wood chunk of choice. I used hickory. Set the lamb on the smoker and cook until the internal temperature is 125 to 135 degrees F. This is up to you depending on how rare you like lamb. I prefer closer to 125 F.
  • While the lamb cooks, take the same pan used for searing the lamb and bring to medium heat. Add the butter and garlic. Once the butter has melted and garlic browned a little, add the wine, beef stock, corn starch, water, rosemary, lemon juice, and mix well, de-glazing the pan. Cook (stirring frequently) until it has thickened a little bit (roughly 5-10 minutes). Remove the pan from the heat and strain the sauce into a bowl. Set aside.
  • Once the lamb is done cooking, remove from the smoker and let rest for 5-10 minutes. Slice into chops, pour some of the sauce over top, and dig in.
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 

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

  • It’s tempting to put all of the chicken in the fryer at once, but don’t do it. Make sure each piece is fried separately. The heat of the oil will drop significantly if you do so all at once and you’ll end up with lackluster fried chicken
  • If you plan on frying foods more often, order a container that can be used to reuse the oil each time. I found one on Amazon that comes with a filter. Just run the oil through the filter and into the container. It’ll be as good as new, although a little better than before.
Print Recipe

Old Bay Fried Chicken Sandwich

Recipe by BacusBBQ
Servings

4

servings
Prep time

24

hours 
Cooking time

32

minutes
Calories

kcal

Chicken thighs marinated overnight in pickle juice, fried, and smothered with an Old Bay mayo. This sammy will have you coming back for more.

Ingredients

  • 4 4 chicken thighs boneless / skinless

  • 4 cups 4 vegetable oil

  • pickle juice

  • 4 4 brioche burger buns

  • 1 cup 1 shredded lettuce

  • pickle chips / slices

  • Breading
  • 1-3/4 cups 1-3/4 all purpose flour

  • 2 tsp 2 paprika

  • 1 tsp 1 baking powder

  • 1 tsp 1 salt

  • 1 tsp 1 oregano

  • 2 tsp 2 Old Bay seasoning

  • 1 pinch 1 black pepper

  • Old Bay Sriracha Mayo
  • 1/2 cup 1/2 mayonaise

  • 1 tbsp 1 hot honey

  • 1 tbsp 1 Old Bay seasoning

  • 1 tbsp 1 Sriracha

Directions

  • Spread the chicken thighs over saran wrap and then cover with another layer of saran wrap. Using a mallet, small cast iron pan, or even a hammer, pound the chicken till it's relatively flat or has a consistent thickness.
  • Place the chicken in a bowl and pour pickle juice over top till all of it is completely covered. If you need to add a little water to cover completely, this is fine. Set in the refrigerator and marinate over night. If you can do 2 nights, even better.
  • Remove the chicken from the fridge and set to the side at room temperature for around 1 hour. Thoroughly mix all of the breading ingredients in a shallow bowl or baking dish.
  • Take each piece of chicken one at a time, dredge in the breading, and set aside. Repeat this process one more time to make sure each piece is completely covered.
  • Heat your grill to 375-400 degrees F direct. Place a large cast iron pan or wok over the grill, add the oil to the pan, and heat until the oil is 375 degrees F. Slowly (and one at a time) add each piece of chicken to the pan and fry for roughly 4 minutes per side. Once the skin is golden brown you should be good to go, but you can check that the internal temperature is 165 degrees F. Set the chicken on a wire rack over a paper towel to cool.
  • Toast the buns. Mix all of the mayo ingredients. Spread the mayo over the bottom half of the bun, add the shredded lettuce, fried chicken, a little more mayo, pickle slices, other toasted bun half, and dig in. If you'd like, add two pieces of chicken, depending on how thick the pieces are.
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 

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 iron pan clean after this one is gone.

Tips / Suggestions

  • Be sure to keep plenty of space between the shrimp when searing. This will give them a better crust before flipping over. I like to check the first one I set down by lifting up slightly to see if it has a good sear.
  • This dish can be pretty spicy. Go lighter on the paprika or red pepper flakes if you’re concerned.
  • If you don’t have sherry cooking wine, just use any cheap red wine you have. Or you could use a cheap white wine.
Print Recipe

Spicy Spanish Garlic Shrimp

Recipe by BacusBBQ
Servings

2

servings
Prep time

10

minutes
Cooking time

4

minutes
Calories

kcal

Spicy Spanish garlic shrimp pan seared and finished off in sherry wine and lime juice will leave you wanting more. The best part is, it's super easy and only takes minutes.

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 3 cloves 3 finely chopped garlic

  • 2 tbsp 2 olive oil

  • 3/4 tsp 3/4 smoked spanish paprika

  • 3/4 tsp 3/4 red chili flakes

  • 1 tsp 1 salt

  • 1 tsp 1 cracked black pepper

  • 1 1 lime cut in half

  • 3 tbsp 3 sherry cooking wine

  • 2 tbsp 2 chopped cilantro

Directions

  • Add the shrimp, paprika, salt, and pepper to a bowl. Mix thoroughly. Set aside.
  • Heat your grill to around 350 to 375 degrees F. Place a cast iron pan on the grill and add the olive oil. Once hot, add the garlic and chili flakes. Cook for 1 minute, stirring frequently.
  • Add your shrimp to the hot pan and sear for 1 to 1.5 minutes. Be sure that the shrimp are completely flat on the pan and not too close to the other shrimp.
  • Flip the shrimp over, add the sherry wine, and juice from one of the lime halves. Cook for roughly 1.5 minutes.
  • One the shrimp are done cooking, remove from the pan, top with juice from the other lime half, spread the cilantro over top, and dig in.
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 

Paella on the Grill

Paella on the Grill

This paella is easy to cook and no one is leaving the table hungry. It has a full compliment of shrimp, clams, chicken and chorizo that cover all the important food groups. Recipe is relatively easy to prep and cooks quick for a potentially last minute dish that will leave your guests asking for more.

Tips / Suggestions

  • One of the great things about this dish is that you can literally add anything to it. Just go to the grocery and pick up what’s fresh. If there’s fresh fish available, use that. I typically love mussels but there weren’t any available so I used clams.
  • After you remove the paella from the pan you can cover with foil for 10 minutes before squeezing the lemon juice and adding the parsley. That way you can get everyone seated, bring the dish to the table, and then remove the foil. It keeps the dish a little warmer and will definitely impress everyone seeing it for the first time.
  • When placing the clams in the paella, push the hinge side into the dish so that they open upwards. Additionally, when buying clams, if their mouths are open, slightly hit the top of the shell and they should close. If not they may have gone bad.
Print Recipe

Paella on the Grill

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

kcal

Paella cooked on the grill and loaded with chorizo, shrimp, clams, and chicken. This is a great family dish and easier to make than it looks.

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 1 lb 1 clams

  • 2 2 chicken breasts skinless / boneless

  • 1/2 lb 1/2 chorizo ground

  • 1 1 can of diced tomatoes 15oz

  • 1/2 1/2 vidalia onion diced

  • 1 1 bell pepper chopped

  • 1 tsp 1 black pepper

  • 1 tsp 1 salt

  • 1 tsp 1 Spanish paprika

  • 1 1 pinch of saffron

  • 3 tbsp 3 olive oil

  • 2 2 garlic cloves crushed

  • 2 cups 2 Arborio rice

  • 2 cups 2 chicken broth

  • 2 cups 2 beef broth

  • 2 tbsp 2 parsley chopped

  • 1 1 lemon sliced into wedges

Directions

  • Cut up the chicken into small chunks or strips, season heavily with salt and pepper, mix thoroughly, and set aside.
  • Add the shrimp to a mixing bowl with the salt / pepper and a pinch of paprika. Mix thoroughly and set aside.
  • Light up your grill and place a paella pan over top (or a large cast iron pan). I would suggest around 375 degrees F would be ideal. Once hot, add 1 tbsp olive oil, and then add the chorizo to cook for about 2 minutes, stirring frequently. Remove from the pan and set aside.
  • Add the remaining olive oil to the pan and once hot, add the chicken and cook (also turning frequently) for around 4-5 minutes until you have a nice sear all around. Remove from the pan and set aside.
  • Add the onions, peppers, and salt / pepper to the pan and cook for around 2 minutes, stirring frequently. Then mix in the saffron, paprika, and mix thoroughly.
  • Add the diced tomatoes and cook for 2 minutes stirring frequently.
  • Add the Arborio rice, chicken / beef stick, mix well, and then distribute the rice evenly throughout the pan. Then add the chicken and chorizo spreading across the entire pan.
  • Cook for roughly 8-10 minutes, not mixing anything in the pan. It really depends on how quickly the rice absorbs the juices. You need to go more on look than time. I rotate the pan every couple minutes just to even out any heat disparities, similar to what you would do with smoking a rack of ribs.
  • Now, softly nestle the clams and shrimp throughout the pan and cook for another 3-5 minutes. Once the clams have all opened they are done. I also like to turn over the shrimp half way through.
  • Remove the pan from the grill, top with juice from several of the lemon wedges, and spread the parsley over top. Nestle the remaining lemon wedges throughout the outer edges of the pan (for others to use) and dig in.
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 Wings. You either make good wings or you don’t. You also either have friends or you don’t. Psst, there’s a correlation. These simple wings build friendships along with smiles.

Cheesy Grilled Chicken Quesadilla

Cheesy Grilled Chicken Quesadilla

Tips / Suggestions

  • I love grilled chicken, but also try this with grilled skirt steak. That’s hard to beat as well.
  • I didn’t use any limes, although I suggest cutting one up and squeezing the lime juice over top before folding the tortilla.
  • You can also substitute butter for olive oil when placing the tortilla on the cast iron. This could give a slightly better crust. There’s not too many times where butter didn’t make things better..
Print Recipe

Cheesy Grilled Chicken Quesadilla

Recipe by BacusBBQ
Servings

1

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

kcal

Quesadilla stuffed with grilled chicken, salsa, avocado, cilantro, hot sauce, and melted cheese.

Ingredients

  • 1 1 tortilla - large

  • 1 1 chicken breast

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 poultry seasoning or favorite BBQ rub

  • 1 cup 1 shredded cheese of choice

  • 1 1 avocado - cut up into slices

  • 2 tbsp 2 salsa

  • 1 tsp 1 hot sauce

  • 1 tbsp 1 cilantro chopped

  • 1/2 cup 1/2 sour cream

Directions

  • Slice the chicken breast in half (lengthwise). Rub 1 tbsp olive all over and coat with the poultry seasoning. Set aside.
  • Heat your grill to 400 degrees F direct. Grill both chicken breast halves until the internal temperature is 165 degrees F. This can take around 3-5 minutes per side. Remove the chicken from the grill, let rest for 5 minutes, and then cut into slices.
  • Add a cast iron pan to the grill and coat with 1 tbsp olive oil. When hot, place the tortilla on the iron. Then add the chicken (from one of the breast halves) and shredded cheese to one side of the tortilla. After 1-2 minutes, fold the tortilla and flip over. Cook for another 1-2 minutes.
  • Once the cheese has melted, open up the tortilla and add the salsa, half of the avocado slices, cilantro, and hot sauce. Fold the tortilla back up, flip over, and cook for another minute. Remove from the grill, slice into wedges, and start dipping with the sour cream. You won't regret it.
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 

Chooo Chooo. Next stop flavor town. Unfortunately we don’t have the guy with the drop top and wild hair but these chops speak for themselves.

Old Bay Tequila Shrimp 

Old Bay Tequila Shrimp 

Tips / Suggestions

  • It’s a good idea to soak the skewers in water for an hour or two if you can. Otherwise, just keep an eye on them to make sure they don’t catch fire during grilling.
  • A half of stick of butter works just as well for the butter mixture. I use a little bit more to dip some grilled bread into…so good.
  • Another option to enhance the dish a little more. Grilled the lime halves first until they’re charred and then squeeze them. It’ll add another layer of flavor.
  • McCormick’s Old Bay is perhaps the most iconic seafood spice, and we’re using plenty here on these shrimp. Mix in a little tequila and you may just find yourself having the best meal of the summer. Take pictures in case you don’t remember.
Print Recipe

Old Bay Tequila Shrimp

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

8

minutes
Calories

kcal

Skewered shrimp coated with Old Bay, grilled, and bathed in a tequila lime butter sauce

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 Old Bay seasoning

  • 2 tbsp 2 chopped cilantro

  • 1 1 lime half juiced

  • Butter Mixture
  • 1 stick 1 butter non-salted

  • 1 tsp 1 tequila

  • 1/2 tsp 1/2 Old Bay seasoning

  • 1 1 lime half juiced

Directions

  • Combine the shrimp, olive oil, Old Bay, and mix thoroughly. Then, skewer the shrimp (should take 3-4 skewers).
  • Oil your grill grates with cooking spray. Heat your grill to 425 degrees F direct. Combine the butter mixture ingredients into a sauce pot and place on the grill.
  • Place the shrimp skewers on the grill and cook for roughly 2-3 minutes.
  • Flip the shrimp and cook for another 2-3 minutes. When finished, remove from grill, take all of the shrimp off the skewers, and place in a bowl.
  • Once the butter mixture has melted, stir thoroughly, and then pour over the shrimp. Squeeze the other lime half over top, add the cilantro, and dig in.
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

Halibut. Halibut. Halibut. Did a delicious halibut appear in front of you? Didn’t think so. This is your go to recipe for a delicious summer halibut that won’t fail to impress. Get cooking.

Skirt Steak Tacos with Roasted Salsa

Skirt Steak Tacos with Roasted Salsa

Tips / Suggestions

  • If you only have 2 hours for the marinade, that works too. I just prefer longer to enhance the flavor even more.
  • I like to use 2 browned tortilla shells for each taco so they don’t break and you’re filling falls out.
  • When broiling the veggies, keep an eye on the garlic. You may have to remove the cloves sooner than later as they will cook much faster.
  • I only used 1 jalapeno for the salsa since my kids don’t like spicy food. I would suggest using 2 or 3 jalapenos if no one has an issue with spicy food.
Print Recipe

Skirt Steak Tacos with Roasted Salsa

Recipe by BacusBBQ
Servings

4

servings
Prep time

4

hours 
Cooking time

10

minutes
Calories

kcal

Marinated skirt steak tacos topped with a roasted salsa and bourbon fire peppers.

Ingredients

  • 1 1 skirt steak (1.25 to 1.5 lbs)

  • 2 tbsp 2 beef seasoning of choice

  • 1 1 bell pepper sliced into thin strips

  • 1 tbsp 1 olive oil

  • 1 tbsp 1 all purpose seasoning of choice

  • 1 shot 1 bourbon

  • 1 bag 1 soft taco tortillas

  • 1/2 cup 1/2 cotjja cheese

  • 1 1 lime sliced into wedges

  • 1/4 cup 1/4 chopped cilantro

  • Marinade
  • 1/2 cup 1/2 orange juice

  • 1/4 cup 1/4 Worcestershire sauce

  • 1 1 lime juiced and zested

  • 2 2 garlic gloves smashed

  • 1/2 1/2 red onion chopped

  • Roasted Salsa
  • 3 3 tomatoes medium size

  • 1/2 1/2 vidalia onion

  • 1 1 jalapeno whole

  • 3 3 garlic cloves (not peeled)

  • 1 tbsp 1 seasoning of choice

  • 1/2 cup 1/2 cilantro chopped

  • 1 1 lime juiced

  • 1 tbsp 1 black pepper

Directions

  • Mix all of the marinade ingredients thoroughly and pour into a container or ziploc bag. Add the skirt steak, mix, and marinate for 4 hours.
  • Turn on your broiler. Place the tomatoes, jalapeno, garlic, and onion onto a tray and place near the top of the oven. Cook until the skins are blistered. Flip the vegetables and repeat. Total time typically takes between 6-10 minutes.
  • Remove the vegetables from the oven, peel the tomato and garlic skins, and place everything into a blender. Pulse the veggies a few times. Add the cilantro, lime juice, and pepper. Pulse a few more time until the consistency is what you prefer. Remove the salsa from the blender, pour into a bowl, and set aside in the refrigerator.
  • Turn on your stove to medium heat, add a pan, and the olive oil. Once hot, add the bell pepper strips, all purpose seasoning, and cook for 2-4 minutes. Pour the bourbon over top and cook for another 2 minutes. Remove the peppers from the pan and set aside.
  • After you remove the peppers, keep the pan hot, add some more olive oil, and brown both sides of the tortillas. Place the tortillas into a taco shell holder.
  • Heat your grill to 500 degrees F. Remove the steak from the marinade (remove any excess marinade), season both sides, and place on the grill for roughly 3-5 minutes per side, or until your desired doneness. Remove from the grill, let rest for 5 minutes, and slice up into thin strips.
  • Fill the taco tortillas with the peppers, steak, and salsa. Top with the cotija cheese, juice from a lime wedge, cilantro. and dig in.
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

Hey shortay! It’s yo birthday! And it wil feel like it when you put one of these gorgeous beauties in your mouth.

Rotisserie Bacon Wrapped Chicken Breasts 

Rotisserie Bacon Wrapped Chicken Breasts 

• tip 1
• tip 2

Print Recipe

Rotisserie Bacon Wrapped Chicken Breasts

Recipe by BacusBBQ
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

kcal

Chicken breasts wrapped in bacon, rotisseried over coal, and smothered with bourbon BBQ sauce.

Ingredients

  • 2 2 boneless skinless chicken breasts

  • 5 tbsp 5 bbq or poultry seasoning of choice

  • 9 strips 9 thin cut bacon

  • 1 tbsp 1 chopped cilantro

  • Bourbon BBQ Sauce
  • 1 cup 1 ketchup

  • 1 tbsp 1 maple syrup

  • 2 tbsp 2 brown sugar

  • 1 tbsp 1 apple cider vinegar

  • 1 tbsp 1 bourbon

  • 1 tbsp 1 bbq or poultry seasoning of choice

Directions

  • Place the chicken into a mixing bowl, add 3 tbsp of seasoning, and mix thoroughly. Set aside.
  • Take the slices of bacon and weave them together to create a blanket for the chicken. Place the chicken breasts in the middle of the bacon blanket and wrap as tight as you can get it. Season the bacon wrapped chicken with 2 tbsp of the seasoning.
  • Set up your grill for a rotisserie and heat the coals till they gray over. Place the bacon wrapped chicken into a rotisserie basket and set on the grill. Cook for roughly 15-20 minutes.
  • While the chicken cooks over the coals, combine the BBQ sauce ingredients in a sauce pot. Place the pot next to the coals so it can begin to heat up.
  • During the last 10 minutes or so of cooking mix the BBQ sauce and coat the chicken thoroughly while it continues to rotate over the coals. Remove the remaining sauce from the grill and set aside.
  • Once the chicken is cooked to 165 degrees F internal, remove from the grill. It took me roughly 30-40 minutes total. Cut up the bacon wrapped chicken into slices, top with more BBQ sauce and the cilantro, and dig in. You can also take the slices and dip them into the sauce if you're feeling dangerous.
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

Step into the onion ring and peel back the flavor explosion in these beauties.

Korean Short Ribs with Grilled Pineapple

Korean Short Ribs with Grilled Pineapple

Tips / Suggestions

  • Save some of the marinade for the pineapple. Rub the marinade all over the pineapple slices and let sit for 30 minutes before grilling the pineapple.
  • If you’re under a time crunch you could marinate the short ribs for just several hours, although I highly recommend 24 hours. I’ve had them both ways and the extra time definitely makes a difference,
  • Keep a close eye on the ribs when grilling them. They can burn pretty easily, but is should only take 5 minutes or less. You can tell their done with there’s a nice char on both sides. A little char = lots of flavor.
Print Recipe

Korean Short Ribs with Grilled Pineapple

Recipe by BacusBBQ
Servings

3

servings
Prep time

24

hours 
Cooking time

20

minutes
Calories

kcal

Shorts ribs sliced thin, soaked overnight in a pineapple / asian flavored marinade, and grilled over hot coals. These ribs are so good they're hard to share. Add in the grilled pineapple and rice and you'll be even happier.

Ingredients

  • 2 lbs 2 beef short ribs (sliced thin lengthwise across the rib bones)

  • 1 tbsp 1 salt

  • 1 tbsp 1 black pepper

  • 1 cup 1 light brown sugar

  • 1 tbsp 1 sesame seeds

  • 1 tbsp 1 green onions chopped (green end)

  • 1 1 pineapple cut into slices (or discs)

  • Marinade
  • 1/2 cup 1/2 Golden Mountain sauce

  • 1 cup 1 freshly cut pineapple

  • 1/4 cup 1/4 light brown sugar

  • 2 tbsp 2 mirin

  • 2 tbsp 2 chopped ginger

  • 1 tbsp 1 minced garlic

  • 1/2 cup 1/2 red onion chopped

  • 1 tbsp 1 roasted sesame oil

  • 2 tbsp 2 hot sauce

  • 2 tbsp 2 hoisin sauce

Directions

  • Season the ribs with the salt and pepper on both sides. Rub the brown sugar all over the ribs on both sides. Set aside while make the marinade.
  • Thoroughly combine all ingredients for the marinade in a bowl or large ziploc bag. Add the short ribs, mix well, and place in the refrigerator overnight (I prefer 18-24 hours).
  • Heat your grill to 450 degrees F. Place the pineapple on the grill and cook until each side has some good char on it. Don't worry, it's very hard to over grill pineapple.
  • Remove the ribs from the marinade and wipe off any excess. Place the ribs on the grill for roughly 5 minutes per side. Remove from the grill, top with sesame seeds / chopped green onions, and dig in. You can chop up the pineapple and mix with the rice as well. Makes for a really great combo.
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

Chuck Chuck HIKE! (Real) Football is months away but this chili is right here, right now. Kick it up a notch with this meaty recipe.

Pineapple Teriyaki Wings

Pineapple Teriyaki Wings

Tips / Suggestions

  • Using this type of basket, I recommend stopping the rotisserie for a few minutes at a time to where the wings are directly being hit by the heat. This will ensure they get that char you want. If you don’t they can move around too much in the basket and not get the char you’re looking for.
  • Be sure to char the wings before you smother with bbq sauce. Otherwise they can sometimes get too soggy.
  • 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

Pineapple Teriyaki Wings

Recipe by BacusBBQ
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

kcal

Wings cooked over coal in a rotisserie basket with chopped pineapple and smothered with a teriyaki bbq sauce.

Ingredients

  • 1.5 lbs 1.5 chicken wings

  • 4 cups 4 pineapple cut into small chunks

  • 3 tbsp 3 olive oil

  • 3 tbsp 3 poultry seasoning of choice

  • 1 cup 1 teriyaki bbq sauce of choice

  • 1 1 lime cut in half

  • 2 tbsp 2 cilantro chopped

Directions

  • Combine the chicken wings, olive oil, and poultry seasoning, Mix thoroughly and set aside.
  • Add coal to one half of your grill, light, and wait until all of the coal has grayed over.
  • Place the wings and pineapple in a rotisserie basket, set on the grill, and turn on the rotisserie.
  • Cook the wings until they have charred. Pour the teriyaki bbq sauce over the wings and continue cooking until the internal temp is 165 degrees F.
  • Move the wings to a mixing bowl. Add the lime juice, cilantro, and toss until evenly coated.

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

Kuroge-washyu
Fill the air, sweet aroma
Cleanse my soul with beef

Kung Pao Chicken

Kung Pao Chicken

Tips / Suggestions

  • I love spicy food, although went I pretty light with the dried chile peppers since my kids wanted to try it. Feel free to add 8-10 peppers for some more kick. The thing I love about dried chile peppers is the type of heat it brings, as it builds up over time. It’s not a kick in the face after one bite.
  • This list of veggies is basically just a guide. You can use any type of peppers you want, or if you want to experiment with different types (peas, carrots, etc.). There’s really no wrong way to make this dish in my opinion.
  • I think this dish (similar to chili) is better the next day and it keeps pretty well in the refrigerator. I would suggest making more than noted in the recipe and saving some for later in the week.
Print Recipe

Kung Pao Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 
Cooking time

14

minutes
Calories

kcal

Sweet and spicy Kung Pao chicken that will knock your socks off (in a good way).

Ingredients

  • 1.5 lbs 1.5 boneless chicken breast

  • 4 tbsp 4 vegetable oil

  • 6 cloves 6 garlic chopped

  • 2 2 bell peppers chopped (you pick the colors)

  • 6 6 dried de arbo chiles

  • 5 5 green onions chopped (both green and white ends)

  • 1/2 cup 1/2 cashews chopped

  • 2 tbsp 2 freshly chopped ginger

  • 2 tbsp 2 roasted sesame oil

  • 1 cup 1 jasmine rice

  • 2 tbsp 2 cilantro chopped

  • Marinade
  • 2 tbsp 2 cooking sherry

  • 2 tbsp 2 Golden Mountain sauce

  • 2 tbsp 2 corn starch

  • Kung Pao Sauce
  • 1/2 cup 1/2 chicken stock

  • 6 tbsp 6 golden mountain sauce

  • 2 tbsp 2 hoisin sauce

  • 2 tbsp 2 rice vinegar

  • 2 tbsp 2 white sugar

  • 2 tbsp 2 cooking sherry

  • 1 tbsp 1 corn starch

Directions

  • Slice the chicken breast into cubes and place in a ziploc bag. Add the marinade ingredients, mix thoroughly, and set in the refrigerator for 1-2 hours.
  • Heat your wok to 450-500 degrees F, add half of the vegetable oil, and slowly add the chicken. Cook for 5 minutes, flipping quite frequently. Remove the chicken and set aside.
  • Add more vegetable oil to the wok, along with the bell peppers, garlic, ginger, white ends of the green onions, and dried chiles. Cook for 1-2 minutes.
  • Pour the Kung Pao sauce over top and reduce for roughly 2 minutes, or until it starts thickening up. Add the chicken and cook for 1-2 minutes.
  • Add the cashews, roasted sesame oil, and green onions (green end). Reduce heat to a simmer and cook for 2-3 minutes.
  • Lay a bed of cooked rice on a plate, top with the Kung Pao chicken, dust with the cilantro, and dig in.
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

Fly like an eagle! These aren’t eagle wings but you’ll be soaring nevertheless.

Cedar Planked Salmon with Guacamole

Cedar Planked Salmon with Guacamole

Tips / Suggestions

  • Feel free to make any adjustments to the guacamole. I used lemon, but you could use lime. In general, any type of guacamole will taste great with the salmon.
  • If you don’t have time to soak the plank for an hour, just rinse with cold water, and pat dry. Keep a spray bottle filled with water in case the plank catches fire.
  • You may hearing popping noises when the plank is being charred. This is perfectly normal as water is evaporating. Soon, you’ll be smelling that incredible cedar smoke.
Print Recipe

Cedar Planked Salmon with Guacamole

Recipe by BacusBBQ
Servings

2

servings
Prep time

1

hour 
Cooking time

20

minutes
Calories

kcal

Cedar planked salmon topped with chopped lemon guacamole. You won't want to eat salmon any other way.

Ingredients

  • 2 portions 2 salmon

  • seafood seasoning of choice

  • 2 tbsp 2 avocado oil

  • 1 1 cedar plank

  • Lemon Guacamole
  • 1 1 avocado chopped

  • 1/2 cup 1/2 onions chopped

  • 1/4 cup 1/4 cilantro chopped

  • 2 tbsp 2 avocado oil

  • 1/2 cup 1/2 tomatoes chopped

  • 1 tbsp 1 seafood seasoning

  • 1 1 lemon quarter juiced

Directions

  • Soak the cedar plank in water for 1 hour. While the plank is soaking combine all of the ingredients to make the chopped guacamole.
  • Heat grill to 375 degrees direct. Place the cedar plank on the grill for 2-3 minutes and then flip over for another 2-3 minutes until the plank is slightly charred. It might make popping noises during this time, which is perfectly ok.
  • Coat the salmon with avocado oil and dust with the seafood seasoning.
  • Remove the plank from the grill, place the salmon portions on top of the plank, place back on the grill, and cook until the internal temperature of the salmon reaches 120 degrees (for wild caught). If you'd like the salmon more done feel free to cook longer, I just think this is the perfect temp for delicious salmon.
  • Remove the salmon from the grill, (I leave it on the plank when serving as it creates too much mess to try and remove from the plank), top with the guacamole, 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

Yo dawg, we heard you like pickles so we wrapped your pickles with bacon.

Blueberry Jam Cedar Planked Salmon

Blueberry Jam Cedar Planked Salmon

Tips / Suggestions

  • While charring the cedar plank, you may hear some popping. This is perfectly normal. The wood is drying / contracting from the heat.
  • Keep a small spray bottle of water to put out any flare ups on the cedar plank in case they happen. For me it hasn’t happened very often, but you want to be prepared.
  • 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.
  • 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.
Print Recipe

Blueberry Jam Cedar Planked Salmon

Recipe by BacusBBQ
Servings

3

servings
Prep time

2

hours 

15

minutes
Cooking time

15

minutes
Calories

kcal

Cedar planked salmon smothered with blueberry jam and topped with lime slices.

Ingredients

  • 1 filet 1 salmon (roughly 1-1.5 lbs)

  • 1 1 cedar plank

  • 1 1 lime sliced

  • 2 tbsp 2 bbq seasoning of choice

  • 1 cup 1 blueberry jam

Directions

  • Soak cedar plank in water for 1-2 hours.
  • Heat your grill to 375 degrees direct. Place the cedar plank on the grill for 2-3 minutes and then flip over for another 2-3 minutes until the plank is slightly charred on both sides. Remove the plank from the grill.
  • Place the salmon on the cedar plank (skin side down, if skin is attached), dust with a bbq seasoning of choice, and top with a line of lime slices down the entire length of the fish. Place the plank / salmon on the grill. Additionally, pour the blueberry jam in a sauce pot and place on the grill.
  • After the salmon has cooked long enough to nearly reach your desired internal temperature (mine is 120 F for fresh caught) baste with the blueberry jam covering the entire filet.
  • Once the salmon is done cooking, remove from the grill, and dig in. Don't bother trying to remove from the plank. It's much easier just to leave it on the plank and eat from there.
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

At last, the ham you’ve been looking for 🐷🔥

Elevated Asparagus

Elevated Asparagus

Tips / Suggestions

  • Another easy way to separate the base of the asparagus is to grab both ends and carefully snap. It should break apart at the weak point of where is needs to be removed.
  • Asparagus holds up pretty well on the grill. If you’d like to get more char, feel free to grill longer before throwing in the pan.
  • Compound butter is very easy to make. Just let a stick of butter sit a room temp and then mix in salt / pepper, finely chopped herbs of choice, and minced garlic. Wrap in saran wrap and let sit in the refrigerator for a couple hours.
Print Recipe

Elevated Asparagus

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

8

minutes
Calories

kcal

Asparagus lightly grilled, then sauteed with compound butter, bacon, and parmesan cheese, then topped with chopped almonds and lime juice.

Ingredients

  • 1 lb 1 asparagus

  • 2 tbsp 2 olive oil

  • 1/2 cup 1/2 roasted almonds chopped

  • 1 tbsp 1 butter

  • 2 tbsp 2 all purpose seasoning of choice

  • 1/2 1/2 lime - juiced

  • 4 strips 4 thin cut bacon

  • 2 tbsp 2 parmesan grated

Directions

  • Cut off ends off the asparagus, place the tips in a ziploc bag, add olive oil, the seasoning, and mix throughly.
  • Heat your grill to 375 direct. Place the asparagus on the grill for 2-3 minutes on each side to obtain a little char. Remove from the grill and set aside.
  • Add the bacon to a pan, place on the grill, and cook until crispy. Remove the pan from the grill, set the bacon on a paper towel, and wipe the pan clean. Once cooled, chop the bacon into bits.
  • Place the pan back on the grill, add a little olive oil, the slightly charred asparagus, and butter. Cook for 30 seconds.
  • Add the parmesan and bacon to the pan and mix thoroughly. After 1-2 min remove the pan from the grill, place the asparagus on a plate, squeeze lime juice over top, dust with the almonds, and dig in.
Bourbon Berry Bison Ribs

Bourbon Berry Bison Ribs

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

Smoked Beef Brisket

Smoked Beef Brisket

You like’a the juice? yeah, you like’a the juice.

Cuban Sandwich

Cuban Sandwich

Print Recipe

Cuban Sandwich

Recipe by BacusBBQ
Servings

1

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

kcal

A Cuban style sandwich loaded with all the toppings.

Ingredients

  • 1 1 medium to large fresh sub roll cut in half

  • 4 tbsp 4 butter

  • 1/2 lb 1/2 cooked pulled pork

  • 2 tbsp 2 bbq sauce of choice

  • 3 slices 3 ham

  • 2 2 eggs

  • 1 tbsp 1 all purpose seasoning

  • 4 slices 4 pickle

  • 3 slices 3 swiss cheese

  • 1 tbsp 1 spicy brown mustard

  • 1 tbsp 1 hot sauce

Directions

  • Heat your griddle to 400 degrees.  Once hot, add the butter and melt down, and then place the roll halves on the griddle for 2-3 minutes to toast them.  Remove from the griddle.
  • Add the pork to the griddle along with the bbq sauce, mix, and heat through for 5 minutes.  Remove from the griddle.
  • Add the ham to griddle and cook for 2 minutes on each side.  Remove from the griddle.
  • Crack both eggs on the griddle, top with the seasoning, and cook till desired doneness on each side.  Remove from the griddle.
  • Compile the ham, pulled pork, pickles, cheese, eggs, spicy brown mustard, and hot sauce in the sub roll and place back on the griddle for 4-5 minutes on each side to toast the outside and melt the cheese.  Remove from the griddle and dig in.
Crab Cakes with a Spicy Tartar Sauce

Crab Cakes with a Spicy Tartar Sauce

Print Recipe

Crab Cakes with a Spicy Tartar Sauce

Recipe by BacusBBQ
Servings

2

servings
Prep time

2

hours 

20

minutes
Cooking time

10

minutes
Calories

kcal

Crab cakes seared on a hot griddle and topped with a delicious spicy tartar sauce.

Ingredients

  • 2 tbsp olive oil

  • 1 tbsp chopped parsley

  • Crab Cake Mixture
  • 1/2 lb crab meat

  • 1 egg

  • 1.5 tbsp mayo

  • 1/2 tbsp sriracha

  • 1 tsp worcestershire sauce

  • 1 tsp old bay

  • 1/4 cup finely chopped celery

  • 1 tbsp chopped parsley

  • 1/4 cup panko

  • Tartar Sauce
  • 2 tbsp mayo

  • 1/2 tbsp sweet relish

  • 1/2 tbsp dijon mustard

  • 1/2 tsp old bay

  • 1/2 tsp sriracha

  • Juice from 1/2 a lemon

Directions

  • Mix all crab cake ingredients, roll into similar sized cakes, and set in the refrigerator for 2 hours.
  • Mix all of the ingredients for the sauce
  • Heat the griddle to 400 degrees, add olive, and once hot place each crab cake on the griddle.  Cook for 3-5 minutes.  Flip and cook for another 3-5 minutes.  Cakes should be browned nicely on both sides and cooked through.
  • Remove the crab cakes from the griddle, top with the tartar sauce / chopped parsley, 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