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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 

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 bank to extend existing credit lines. This recipe is relatively quick and easy, unlike the conversation you’ll have with your financial planner after your return from Santorini.

Print Recipe

Shrimp Santorini

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

kcal

Ingredients

  • 2 lbs 2 shrimp peeled and deveined

  • 1/2 1/2 red onion, cut into strips

  • 2 handfuls 2 cherry tomatoes, halved

  • 1/2 1/2 large bell pepper, cut into strips

  • 1 handful 1 kalamata olives, seeded and halved

  • 1 block 1 feta cheese crumbled

  • 5 tbsp 5 olive oil

  • 1 tbsp 1 black pepper

  • 4 tbsp 4 mediterranean style seasoning of your choice

  • 1 1 cucumber, peeled, seeds removed, and chopped

  • 1 1 lemon halved

  • 1 handful 1 basil chopped (or herb of choice)

Directions

  • Combine the shrimp, 2 tbsp olive oil, 2 tbsp seasoning, and mix well. Set aside.
  • Combine the onions, tomatoes, bell peppers, feta cheese, olives, 2 tbsp olive oil, 2 tbsp seasoning, and mix well. Add to a large cast iron pan. Set aside.
  • Heat your grill or oven to 375 degrees F indirect. Place the above veggie mixture on the grill and bake for roughly 15-20 minutes. Add the lemon halves to the grill as well
  • When the veggies are almost done cooking, begin to cook the shrimp. Heat a pan to medium high heat, add olive oil, and cook the shrimp for roughly 2-4 minutes per side until cooked all the way through.
  • Add the cooked shrimp to the baked veggies, top with cucumber, squeezed lemon juice, and basil. Mix well and dig in.
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 

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 recipe a try and you won’t be disappointed.

Tips / Suggestions

  • Burn the wood down till have mostly have embers. You want to cook the chicken over smoke / heat, not flames, as it will get burned.
  • Server the chicken with roasted vegetables or rice. It makes one heck of a meal.
Print Recipe

Citrus and Tequila Chicken Thighs

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 

30

minutes
Cooking time

20

minutes
Calories

kcal

Chicken thighs marinated in a citrus / cilantro mixture, grilled over wood, and basted in a tequila lime butter sauce.

Ingredients

  • 8 8 chicken thighs (bone-in)

  • 4 tbsp 4 butter unsalted

  • 1 1 lime juiced

  • 1 tsp 1 tequila

  • 1 tbsp 1 honey

  • 1 tbsp 1 chopped cilantro

  • Citrus Cilantro Marinade
  • 1 handful 1 chopped cilantro

  • 1 tbsp 1 chili powder

  • 1 tbsp 1 spicy chicken seasoning of choice

  • 1 tbsp 1 cumin

  • 1 tbsp 1 minced garlic

  • 1 tsp 1 salt

  • 1 tsp 1 cracked pepper

  • 2 2 limes juiced

  • 1/2 cup 1/2 orange juice

  • 1/4 cup 1/4 olive oil

Directions

  • Add the marinade ingredients to a large bowl and mix thoroughly. Add in the chicken thighs and mix thoroughly. Be sure to coat all sides of the chicken, even under the skin. Refrigerate for at least 2 hours. Before grilling, remove from the refrigerator and let come up to room temperature for at least 30 minutes.
  • Add the butter, lime juice, tequila, and honey to a sauce pot. Set aside.
  • Fire up the grill with your wood of choice. Once the wood has burned down and is mostly coals, add the chicken thighs to the grill. Additionally, add the sauce pot to the grill so the butter mixture can melt.
  • Grill for roughy 20 minutes (flipping every 5 minutes or so) until the internal temperature is 165 degrees F. During the last 5 minutes of grill baste each side of the chicken with the butter mixture.
  • Remove the chicken from the grill, top with the 1 tbsp of chopped cilantro, let rest for at least 5-10 minutes, and then dig in.
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 

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 taste buds to the Greek islands. ⛵⛵⛵

Tips / Suggestions

  • Another fun way to prepare this dish is to cook / serve individual salmon portions in their own small cast iron pan. That way you won’t need plates. Your guests will be even more impressed.
  • You can also add chopped cucumbers right before eating. Or just have on the side to keep cold. It can be a nice complement to the overall dish.
Print Recipe

Mediterranean Pesto Salmon

Recipe by BacusBBQ
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

kcal

Pesto slathered salmon nestled in a pan of delicious Mediterranean flavors. It'll be hard to eat this dish at a slow pace.

Ingredients

  • 2 2 salmon portions (skin on)

  • 1 tbsp 1 seafood seasoning of choice

  • 2-4 tbsp 2-4 pesto

  • 2 tbsp 2 fresh basil chopped

  • 1 1 lemon cut in to slices

  • 1/4 1/4 red onion chopped into strips

  • 2 cups 2 cherry tomatoes cut in half

  • 4 tbsp 4 kalamata olives (pitted)

  • 1 1 bell pepper chopped

  • 2 cloves 2 garlic chopped

  • 1/2 block 1/2 feta cut into cubes or crumbled

  • 2 tbsp 2 olive oil

  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 1 tbsp 1 red pepper flakes

Directions

  • Combine the onions, tomatoes, olives, pepper, garlic, feta, olive oil, salt / pepper, and red pepper flakes into a large bowl and mix thoroughly. Set aside.
  • Take a large cast iron pan, place the salmon portions in the middle, rub olive oil over top, coat with the seafood seasoning, and then top both portions with the pesto. Add the mixture (noted in step 1) to the cast iron pan filling in any gaps around the salmon. Be sure to not cover up the salmon. Then place the lemon slices around the outer edges of the pan. Save a few slices for the end of the cook.
  • Heat your grill (or oven) to 400 degrees F. Place the cast iron pan on the grill and cook for roughly 15-20 minutes, or until the salmon is to your desired doneness. I prefer 125 degrees F internal for farm raised.
  • Remove the pan from the grill, spritz lemon juice over top, add the basil, and dig in.
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