BBQ & Smoking
Pellet grills, smokers, kamados, brisket and ribs, BBQ recipes, techniques, accessories and maintenance.
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Stories from Over The Fire Cooking by Derek Wolf. Show all stories · All sources
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Grilled Steak Pasta Salad Recipe (In Description)
Ingredients Steak 2-3 NY strip steaks 2 tbsp Cowboy Campfire Rub Oil, as needed Spicy Caesar Dressing ½ cup Mayonnaise ¼ cup freshly grated parmesan 2 tbsp fresh lemon juice 1½ tbsp Calabrian chili paste 1 tbsp Dijon mustard 2 tsp Worcestershire sauce 2 cloves garlic, grated 1 tsp hot honey 1 tbsp olive oil Salt and black pepper, to taste Pasta Salad 12 oz rotini or fusilli pasta ½ cup shaved parmesan 1 cup garlic croutons, crushed ¼ cup chopped parsley Freshly cracked black pepper Instructions Mix all the ingredients for the dressing. Season to taste and refrigerate. Boil the pasta in salted water until al dente. Drain, rinse briefly under cold water, and let cool. Preheat your grill for direct high heat, around 450–500F. Coat the steaks with oil and season with my Cowboy Campfire Rub. Cook over direct heat for about 3–5 minutes per side, depending on thickness, until 120F internal for medium-rare. Grill the lemon halves cut-side down until charred. Let the steaks rest for 8–10 minutes, then slice against the grain. Toss the cooled pasta with the rest of the pasta salad ingredients and about three-quarters of the dressing. Top the pasta salad with sliced steak, crushed croutons, extra parmesan, the remaining dressing, a squeeze of grilled lemon, and a little Calabrian chili oil. Serve immediately and enjoy!
BBQ Dill Pickle Ribs Recipe (In Description)
Recipe: Servings: 6 People Prep: 30 minutes Cook: 3 hours Ribs: 2 Racks of Ribs 1 cup Favorite BBQ Rub BBQ Dill Pickle Sauce: 1 cup Favorite BBQ Sauce 2 tbsp Dill Pickle Juice 2 tbsp Local Honey 1 tsp Fresh Dill, chopped 1 tsp Ranch Seasoning (Optional) Crutch: 6 tbsp Unsalted Butter BBQ Dill Pickle Sauce Instructions: Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then season generously with your favorite bbq rub and set to the side. Mix together all the ingredients for the BBQ Dill Pickle Sauce and set to the side. Preheat your smoker using Cowboy Lump Charcoal for 250F cooking indirectly. Add wood chips or wood chunks if you desire. Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once they hit temperature, add to a foil bin with the butter and BBQ Dill Pickle Sauce. Cover in foil and place back on the smoker for one more hour. After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes. Serve and enjoy!
Steak and Egg Tacos Recipe (In Description)
Recipe: Servings: 4 People Prep: 15 minutes Cook: 30 minutes Steak: 1-2 Whole Ribeyes 3 tbsp Bourbon Prime Rub Oil, as needed Eggs: 3-4 Fresh Eggs Everything Bagel Rub, optional Canola Oil as needed Smoked Cilantro Chimichurri: ½ cup Parsley chopped 1/2 cup Cilantro, chopped ¼ cup Red Wine Vinegar 4-6 Garlic Cloves, minced 2 tbsp Red Onions, finely diced 1 tbsp Red Chili Flakes Olive Oil to desired consistency Salt to taste Tacos: Corn Tortillas Shredded Cheese Hot Sauce, garnish Instructions: Steak & Eggs: Begin by slathering your steak in oil and seasoning with salt, pepper and garlic powder. Preheat your fire to high heat (around 450F) for direct grilling. Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks into bite size cubes. Add a cast iron skillet to the grill and wait until it's smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Smoked Cilantro Chimichurri: Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Tacos: Add a cast iron skillet over medium heat to preheat. Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some Hot Sauce if you desire. Serve and enjoy!
Lobster Tail Stuffed Egg Rolls Recipe (In Description)
Recipe: Servings: 4 Egg Rolls Prep: 30 Minutes Cook: 15 Minutes Surf & Turf 4 Small Lobster Tails, shelled w/tail meat kept whole 2 Steak Strips, cut into strips 1 tbsp Neutral Oil Cowboy Campfire, as needed Filling ½ cup Mayonnaise ¼ cup Panko Crumbs 1 cup Shredded Mozzarella, divided 1 tbsp Cowboy Campfire Seasoning 1 tbsp Green Onion, thinly sliced 1 tbsp Minced Garlic 1 tsp Lemon Juice 1 tsp Sriracha Sauce Wrapping & Frying 4 Egg Roll Wrappers 1 Egg, beaten, for sealing Neutral Oil, for frying For Finishing Melted Butter, for brushing Lemon Wedges Spicy Remoulade or Garlic Butter, for dipping Instructions: Preheat your grill using Cowboy Lump Charcoal for direct cooking around 400F Sear the steak in butter and oil over high heat, about 1 minute per side each. Set aside. Mix together everything from the filling into a bowl. Place the lobster tail down with the fin outside wrapper. Top with filling, steak and sprinkle it with remaining cheese. Fold and roll tightly, sealing with egg, leaving the tail exposed. Repeat with remaining wrappers. Fry in 350°F oil for 3-4 minutes, turning, until golden and crisp. Drain, then brush the tail with butter. Slice and serve hot with remoulade or garlic butter. Enjoy!
Smoked Party Ribs Recipe (In Description)
Recipe: Servings: 6 People Prep: 30 minutes Cook: 3 hours Ribs: 2 Racks of Ribs 1 cup Favorite BBQ Rub ¼ cup Yellow Mustard Crutch: 2 oz Pendleton Whisky 4 tbsp Unsalted Butter 2.5 tbsp Favorite BBQ Sauce 2 tbsp Brown Sugar 2 tbsp Maple Syrup 1 tbsp Hot Sauce Instructions: Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then slather in yellow mustard. Season generously with your favorite bbq rub and set to the side. Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire. Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once then hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch. Cover in foil and place back on the smoker for one more hour. After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes. Serve and enjoy!
The Spiral Hot Dogs (Recipe In Description)
Recipe: Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Ingredients: 4 all-beef hot dogs 4 wooden or metal skewers 4 hot dog buns 1 tbsp neutral oil ½ cup guacamole ½ cup pico de gallo ¼ cup mayonnaise ¼ cup yellow mustard Instructions: Preheat your fire pit for medium-high heat, around 375F. Place a large cast iron skillet over the fire to preheat. Push a skewer lengthwise through the center of each hot dog. Starting at one end, hold a sharp knife at roughly a 45-degree angle against the hot dog. Slowly rotate the skewer while keeping the knife in place to create one continuous spiral cut from end to end. Gently stretch each hot dog along the skewer to open up the spiral and expose more surface area for browning. Add the oil to the preheated cast iron skillet, then add the spiral hot dogs. Cook for 6–8 minutes, turning frequently, until browned and crispy on all sides. During the final couple minutes of cooking, add the buns cut-side down to the skillet and toast until golden brown. Remove the hot dogs from the skillet and carefully pull out the skewers. Place each spiral hot dog into a toasted bun. Top each hot dog with guacamole and pico de gallo, then drizzle with mayonnaise and yellow mustard. Serve immediately and enjoy!
Smoked Peter Luger Steak Recipe (In Description)
Recipe: Servings: 4 People Prep: 15 minutes Cook: 1 hour 15 minutes Steak: Steak of Your Choosing, at least 1.5” thick Coarse Sea Salt, as needed Chopped Parsley, for garnish Butter: 3 tbsp Clarified Butter, melted 1 tbsp Garlic Paste Kosher Salt, to taste Instructions: Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes. Next, in a bowl mix together all the ingredients for the butter and set aside until ready to use. Preheat your smoker to 250F. Add the steaks to cook until 100F internal. Pull off, pat completely dry and let rest for 15 minutes. Preheat your pizza oven to 850F for direct cooking. You can easily do this in a broiler or salamander grill as well. Preheat a cast iron skillet in the oven until smoking hot. Sear off quickly to get that incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows: Rare = 45 seconds to 1.5 minutes Medium Rare = 1.5-2 minutes Medium = 2-2.5 minutes Medium Well = 2.5-3 minutes Well Done = 3+ minutes Once done, pull off and let the steaks cool. Slice up into finger size slices. Place the steaks on another hot cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over. Garnish with chopped parsley and enjoy!
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