Tag: kamado joe

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