Beef Steak Teriyaki

Each time I was pregnant with my girls I had one craving. Teriyaki. Especially sticky rice and stir fried vegetables. My youngest just turned 14 but it remains one of my favorite meals and one we repeat often.
Grilled Chicken Teriyaki is amazing but recently I tried using the same recipe for beef and it is just as good! Sometimes I even do a little each of chicken and beef so everyone can have their favorite.

This teriyaki sauce is so simple and quick to make and I bet you have the ingredients in your cupboard already. It freezes great as well so sometimes I make a double while I’m at it and put half in a freezer container for another meal.

Smoked Turkey

If ever there was a year to do something less traditional for Thanksgiving I think it would be 2020, right? When we’re able to have company for Thanksgiving again I think it would be fun to do 2 turkeys, one my favorite spatchcocked and dry brined and another this smoked beauty.
This method includes a wet brine and a spice rub before smoking. You could omit the spice rub as well if want a more traditional flavor. If you do a different spice rub just hold off on the salt as the salt in the wet brine is plenty to season the turkey.
You could even smoke this the day before as smoked foods tend to taste even smokier and more flavorful as they sit.

Grilled Greek Chicken Kabobs

I first shared this recipe about 10 years ago. (10 years?! No wonder there are so many recipes on here!) It was buried in a blurry picture and did not do this gem justice. I make it often still (which says a lot because I love alot of variety!) and it remains one of my most favorite meals. I especially love it served with cucumber salad with za’atar and sourdough naan but I have also served it with rice, as a burger alternative for BBQs. It is just crazy good combined with grilled lemons. Which I could squeeze over ANYTHING and love!

I have cooked this on an indoor grill pan and it is still so good. My favorite is cooked on an outdoor grill though to get just a little char and extra flavor. But if you don’t have a grill this recipe is worth making!

Grilled Vegetable Salad

If you need a side dish recipe for the 4th of July or upcoming BBQ season this one right here is ready to knock your socks off!
I can eat this for a few days and not get sick of it.  It makes a great quick make ahead lunch or a great side dish for a main course.
Sometimes I double the amount of vegetables in it as well.  If I have fresh basil I throw some of that in too.

The vegetables can be adjusted to what you have on hand and the orzo could be swapped out for quinoa or another grain too.  Or even left out entirely if you want a grain free salad.

I adore piquillo peppers and nearly had a panic attack when the 2 stores I usually found them at stopped selling them!
When I spotted them at our local Winco supermarket I might have bought a few.. okay I cleared out the shelf and bought all 9 jars they had.
If you can’t find them you can use bell peppers instead.
I find using an indoor grill pan works great for this but if you are doing this on a big grill make sure to watch you don’t loose your cherry tomatoes down the grate!

GRILLED VEGETABLE SALAD

8 ounces whole wheat orzo

For the dressing:
3 Tablespoons olive oil
4 Tablespoons lemon juice
zest of 1 lemon
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley
salt and pepper to taste

For the grilled vegetables:
olive oil, for brushing
salt and pepper
2 small green zucchini
1 onion
Piquillo Peppers, about 4
2 cups broccoli florets
1 pint cherry tomatoes

Cook the orzo (or other grain) according to package directions.   Toss with dressing ingredients and let cool while you grill the vegetables.
Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
Brush everything with olive oil and grill over medium high heat in batches.
Chop everything except the cherry tomatoes and toss with the dressed orzo.
Serve warm or chill until serving.

Homemade Steak Sauce


“Steak sauce” is a little misleading, as this sauce is great on other things too.  Grilled chicken is particularly good with it, even veggies too.
I am baffled at recipes for steak sauce, BBQ sauce, or other homemade condiments and the main ingredient is ketchup.  If you are going to the trouble of making a homemade condiment do yourself a favor and use tomato products, not a premade ketchup as a base.
The end of summer is fast approaching.  But do yourself a favor and have at least one more grill night and take a tiny bit of time to make this easy amazing sauce.  I’m sure we’ll have it in winter even!

HOMEMADE STEAK SAUCE

1 white or yellow onion, chopped (approx 1 1/2 cups)
3 cloves garlic, minced
16 oz can tomato sauce
6 oz tomato paste
1/2 cup brown sugar
1/4 cup Worcestershire
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 tsp mustard powder

In a medium pot saute the onion and garlic over medium heat until softened and fragrant.
Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.

Smoked Mac and Cheese

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Do you have a favorite BBQ side dish? This was so fantastic, and unique and different.  Plus, in the summer when the smoker is going for a protein its great to be able to throw a side dish in there and not have to cook it in the house.  If you love smoked cheese you will love this!

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SMOKED MAC AND CHEESE

1/2 cup unsalted butter
1/2 cup flour
4 cups milk
1 lb shredded cheese
salt and pepper to taste
1 pound elbow noodles, slightly under cooked

Melt butter in a large saucepan over medium heat.  Whisk in flour and cook for a minute.
Add milk slowly, whisking in.  Cook until thickened and smooth.
Add cheese and stir until smooth.
Season with salt and pepper.
Place in a greased foil pan and hot smoke for 1-2 hours, to desired smokiness.

Smoked Corn on the Cob

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This is really a recipe.. just an awesome suggestion.  If you have a smoker running throw some shucked corn on the cob where ever you have an empty spot and an hour later you have the most amazing corn on the cob!
You can brush some melted butter or olive oil on it before hand and sprinkle with seasoning, or just throw it in plain like we did and really let the smoke flavor shine.
So good!
Next time I’m making extra so I can use the leftovers to make some smoky corn fritters!

BBQ Bacon Burgers

BBQ Bacon Burgers
Not going to lie.  I could barely eat half of one of these.  Next time I might make them slider style.  My hubby had no problems polishing one off though.
My Dad couldn’t cook many things but he was the grill master at our house.  Summers were BBQ season at our house when I was a kid.  We didn’t have AC and if it was hot out he would grill dinner to keep the house cooler.  So I always feel like making BBQ food when the weather starts to warm up.  These are over the top burgers, great to make for Father’s day or a BBQ.
There is a trick to making the onion strings I’m going to share with you.  After you coat the onion rings in the buttermilk and seasoned flour let them rest for a bit on a tray.  The buttermilk starts to absorb the flour a little bit and you’ll get a better crunch.

BBQ BACON BURGERS

Green leaf lettuce
Sharp cheddar
BBQ Sauce
Onion strings (See recipe at end)
Hamburgers, grilled, or cooked in an iron skillet
Bacon, cooked crisp (Homemade for extra points!) 🙂
Hamburger Buns (Homemade for even more extra points!)

Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty.  Cook on a grill or in a cast iron skillet over medium heat.  Flip after a few minutes, when the first side is well browned.  After a couple minutes on the second side top with cheese and cover to melt.  Make sure to lightly butter the inside of the buns and toast in a skillet.  I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.

For the onion strings:
1 onion, thinly sliced (white or yellow is fine)
2 cups buttermilk
2 cups flour
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Oil, for cooking

Pour buttermilk over the onions rings and toss to coat well.   Combine the flour and seasonings in a shallow bowl.  Take a small handful of onion rings and coat in the seasoned flour, shaking off excess.  Place on a tray while you repeat with remaining onions.  Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
Cook in batches until golden brown.  Place on a wire rack over a baking sheet when cooked, repeating with the rest.

DIY Smoked Bacon

DIY Smoked Bacon

I love a good kitchen experiment.  This takes kitchen experiments to all new level though.  If you’ve never had homemade bacon you have no idea what you’re missing.  It makes bacon from the store seem so wrong and inferior.  It is really very easy and while it takes some time you don’t have to do much during the time.  If you don’t have a smoker yet I don’t know what better argument there is than homemade smoked bacon 🙂

I like to cut the pork belly into manageable sizes, since it makes it easier to cure them in ziplock bags and also when it comes time to slice it later on.  The rub amounts are for each pound of pork belly, so adjust accordingly.  I did half of mine in brown sugar rub, and the other half in the peppercorn herb rub.  We go back and forth on which we like better and I honestly can’t tell you which is better!  Next time I might try adding a little maple syrup as well.  You can play around with the seasonings, just be sure to use the right amount of tenderquick, as that will keep bad bacteria from growing.  You can use pink salt, but you need to be careful when using that, as too much can actually be lethal.  I feel like tenderquick is a little safer for a home kitchen.

Pork belly, rind on

BROWN SUGAR RUB:
1 T Morton’s tenderquick
1 T brown sugar
1 tsp garlic powder
1/2 tsp black pepper

CRACKED PEPPERCORN AND HERB RUB:
1 T Morton’s Tenderquick
1 tsp sugar
1 T crushed black peppercorns (Using the side of a chef’s knife, press down to crack)
1 tsp garlic powder (or 1 crushed garlic clove)
1 tsp minced fresh rosemary
1 tsp minced fresh thyme leaves
1 crumbled dried bay leaf

Place pork belly in a shallow pan and rub all sides with rub.  Place in a ziplock bag with any remaining rub.
Refrigerate for 7 days, turning ever day to redistribute the rub and any liquid.
DIY Smoked Bacon

After 7 days it’s time to rinse the rub off.  You don’t want to skip this, as the bacon will be too salty if you don’t.

DIY Smoked Bacon

After you have rinsed the pork belly, place it on a wire rack set over a rimmed baking sheet and refrigerate for 2 days.

DIY Smoked Bacon

Time to smoke!  Hot smoke, rind side up, for about 2 hours (we used a mix of hickory and cherry) or until it reaches 150 degrees.
If you don’t have a smoker you could bake it in the oven at about 200 degrees on a rack set over a rimmed sheet.  But for optimal flavor, we’re going to smoke. 🙂

DIY Smoked Bacon

Above is what the rind side looks like when done, below is rind side down:

DIY Smoked Bacon

Trim the rind off.  Unless you want rind-on bacon, then you would leave it on.

DIY Smoked Bacon

Cool, then slice in desired thickness.  It’s easiest if you slice with fat side down.

DIY Smoked Bacon
You’ll want to cut the ends off to get nice neat slices.  But you don’t want to waste any!  So cut the ends into 1/2 inch cubes, or lardons.  You can throw these in a freezer ziplock and they won’t freeze together solid.  You can pull out however much you want at a time.  These are great for chili, cook until crisp to top baked potatoes, salads… pretty much anything you want to taste amazing.
DIY Smoked Bacon

To store the bacon I weigh out half pound amounts, wrap in butcher paper and freeze.

Smoked Pork Chops

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I think this is my new favorite BBQ recipe.  We tried smoked pork chops awhile back from a good butcher and ever since we’ve wanted to try making them.  While it does take some time, most of it is hands off and easy.  By brining the chops overnight they’ll stay very moist, even after cooking for over 3 1/2 hours.  You could skip the rub part but it adds great flavor.  I make my own BBQ seasoning and I’m sharing that with you today.  I found myself reaching for the same blend of spices when making BBQ so I finally started mixing up a bigger batch of it and keep a jar on hand.
You could make these even a few days ahead of time, then throw on the grill or even in a skillet when ready to serve.  They are smoky and sweet and the perfect thing for the trickle of summer left!
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Smoked Pork Chops

6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
Apple wood for smoking

Brine:
8 cups water
1 cup brown sugar
1/2 cup kosher salt
6 cloves garlic, crushed
2 bay leaves
1 T black peppercorns

Rub:
1 cup brown sugar
1/4 cup Smoky BBQ Seasoning*

Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar.  Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water.  Make sure it is cold before adding the pork chops.  (I use a plastic container from a restaurant supply store for brining, but even a bowl will work.  Preferably taller, not too shallow, since you want to submerge the chops.)
Use a plate to weigh down the pork chops to completely submerge them.  Cover and put in the fridge to brine overnight.
In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt.  Blot dry with paper towels and place the chops on a wire rack over a baking sheet.  Place in the fridge for at least a few hours to dry.  This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
Mix together the rub ingredients and rub on both sides of the chops.  30 minutes before you are ready to smoke soak the wood in water.
Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.

*Smoky BBQ Seasoning
1/4 cup smoked paprika
2 T brown sugar, optional
2 T garlic
2 T toasted onion powder
2 T kosher salt
2 tsp black pepper
1 tsp chili powder (add more for a spicier seasoning)



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