Tag: grill

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.

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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.
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.

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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.
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 

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