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Homemade Hamburger Helper Recipe - Cooked by Julie

20-03-2022 · Instructions. Start by breaking up and browning the ground beef completely over medium-high heat. This should take about 5-8 minutes. Add the spices, tomato paste, salt, pepper, and onions. Mix well and cook for 2-3 minutes. Stir in the fresh garlic and cook for 20 seconds.

20-03-2022

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This homemade hamburger helper recipe is a blend of macaroni and ground beef in a creamy cheese sauce. The ultimate weeknight meal made in under 30 minutes!

homemade hamburger helper in a black skillet with chives on top.

I love quick and easy macaroni recipes made from scratch. Some of my favorites include 4 cheese mac and cheese and crockpot cheesy beef goulash. However, if you’re looking to make something that’s kid-friendly, this beefaroni or this homemade hamburger helper is a perfect choice!

Why You’ll Love This Recipe

  • It’s creamy, cheesy, and loaded with tender beef and spices.
  • So much better than store-bought boxed hamburger helper.
  • You can adjust this recipe to your liking.
  • It’s a one-pot meal.
  • Even the grownups will enjoy this!

Ingredient Notes

  • Pasta – Traditionally hamburger helper is made with elbow macaroni but feel free to use any type of short-shaped pasta. Farfalle, rigatoni, cavatappi, or penne works for this recipe.
  • Ground Beef – I used 90/10 lean ground beef but you can use 80/20 beef or ground turkey instead.
  • Cheese – Cheddar cheese works best but you can use whatever cheese you have on hand.
  • Beef Broth – If you don’t have beef stock you can use chicken stock or water.
  • Milk – Use whole milk for best results.
  • Heavy Cream – I like to add it at the end to make it extra creamy!
  • Tomato Paste – Ketchup works too.
  • Salt and Pepper – Make sure to season this very generously with salt and pepper. It will be extremely bland otherwise.
four photo collage showing how to make hamburger helper.

How To Make

  1. Start by breaking up and browning the ground beef completely over medium-high heat. This should take about 5-8 minutes.
  2. Add the spices, tomato paste, salt, pepper, and onions. Mix well and cook for 2-3 minutes.
  3. Stir in the fresh garlic and cook for 20 seconds. Add the beef broth and whole milk. Let it come to a simmer.
  4. Once it comes to a simmer, add the macaroni, cover, and cook for 6 minutes while stirring frequently.
  5. Add the heavy cream, cheddar cheese, and season generously with salt and pepper. Mix well, cover, and cook for 1 minute.
  6. Garnish with fresh chives or parsley, if desired, and enjoy warm!
hamburger helper in a skillet with a wooden spoon.

Top Tips

  • If your kids are picky eaters and don’t like onions, feel free to grate the onions instead or simply omit them and add onion powder instead.
  • If you want it extra creamy, add more beef broth and whole milk.
  • Place any leftovers in an air-tight container and refrigerate for up to 3 days.
  • Enjoy this with cheesy garlic bread and a simple salad.
  • Want to make it spicy? Add a generous sprinkling of red crushed pepper flakes.
hamburger helper in a skillet up close.

More Recipes You’ll Enjoy

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

homemade hamburger helper in a black skillet with chives on top.
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This homemade hamburger helper recipe is a blend of macaroni and ground beef in a creamy cheese sauce. The ultimate weeknight meal made in under 30 minutes!
  • Start by breaking up and browning the ground beef completely over medium-high heat. This should take about 5-8 minutes. 
  • Add the spices, tomato paste, salt, pepper, and onions. Mix well and cook for 2-3 minutes. 
  • Stir in the fresh garlic and cook for 20 seconds. Add the beef broth and whole milk. Let it come to a simmer. 
  • Once it comes to a simmer, add the macaroni, cover, and cook for 6 minutes while stirring frequently. 
  • Add the heavy cream, cheddar cheese, and season generously with salt and pepper. Mix well, cover, and cook for 1 minute. 
  • Check for seasoning, garnish with fresh chives or parsley, if desired, and enjoy warm! 
  • If your kids are picky eaters and don’t like onions, feel free to grate the onions instead or simply omit them and add onion powder instead.
  • If you want it extra creamy, add more beef broth and whole milk.
Calories: 828kcal | Carbohydrates: 65g | Protein: 37g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 663mg | Potassium: 673mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1303IU | Vitamin C: 2mg | Calcium: 439mg | Iron: 3mg
Mention @cookedbyjulie or tag #cookedbyjulie!
Cheesy Irish Tater Tots - Over The Fire Cooking

11-03-2022 · Assemble Your Cheesy Irish Tater Tots . First, cut your corned beef into bite-sized pieces. Slice it against the grain first, then chop it into smaller pieces. Cutting against the grain shortens the muscle fibers for a more tender bite! Next, heat your smoker to 375ºF, then add the cooked tater tots to a cast-iron skillet. Set the skillet onto the smoker, then load the tater tots …

11-03-2022
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These Cheesy Irish Tater Tots are the perfect St. Patrick’s Day appetizer! They’re made up of crispy, golden-brown tater tots that are loaded with tender, bite-sized pieces of smoked corned beef, gooey and melty cheddar cheese, and a few delicious toppings!

 

Prep the Corned Beef for Cheesy Irish Tater Tots

First, pull the corned beef out of its bag and place it into a food-safe bowl with enough water to cover the meat. Let the meat soak for four hours in total, but change the water out two hours through the soaking time.

The water helps pull out any excess salt from the brining/corning process, so swapping it out for new water ensures that you’re pulling out all the excess salt, not just some of it. 

 

Raw Corned Beef Hash sitting on the smoker.

Cheesy Irish Tater Tots Need Smoked the Beef!

So, now it’s time to grill the corned beef for Cheesy Irish Tater Tots. First, slather the beef with oil and season it liberally with your favorite beef seasoning. Next, preheat your Oklahoma Joe’s Bronco Smoker to 250ºF. Add in some wood chips or wood chunks to give the beef some added smoky flavor. 

Set the beef into the smoker. Make sure you place it fat side up so the fat can drip down over the rest of the meat as it cooks to baste it. More moisture is never a bad idea! 

Corned Beef Hash getting placed in a cooking tray with Irish beer.

For more with corned beef, check out my Smoked Corned Beef Sandwich with Guinness!

Cheesy Irish Tater Tots will be perfect with this cooked corn beef hash.

Let the beef cook for 2.5 hours, then pull it off the grill and place it into a foil bin. Pour in beef stock and the Irish beer of your choice, because are these really Cheesy Irish Tater Tots without an Irish beer? Next, cover the foil bin with a sheet of foil and set it back on the smoker. Cook for another 2.5-3 hours or until the internal temperature of the meat is 202ºF. 

Next, pull the foil bin off of the grill and allow the beef to rest for 30 minutes to give all of that moisture and flavor time to settle back into the meat. Be sure that you save the au jus from the foil bin. We’ll use it later to finish off our Cheesy Irish Tater Tots!

 

Assemble Your Cheesy Irish Tater Tots

First, cut your corned beef into bite-sized pieces. Slice it against the grain first, then chop it into smaller pieces. Cutting against the grain shortens the muscle fibers for a more tender bite! 

Next, heat your smoker to 375ºF, then add the cooked tater tots to a cast-iron skillet. Set the skillet onto the smoker, then load the tater tots up with shredded Irish cheese. If you have time, shred your own cheese. Freshly shredded cheese has better flavor and a creamier, meltier texture. 

Let the tater tots cook for 2-3 minutes to allow the cheese time to melt, then top them off with the chopped corned beef. Drizzle the Cheesy Irish Tater Tots with the reserved au jus for a little extra moisture and flavor. Allow the tots to cook for just another couple of minutes to make sure everything is nice and hot. 

For other shareable meals, check out my Pulled Pork BBQ Nacho Table, Cheesy Buffalo Chicken Sliders, Loaded Buffalo Chicken Kettle Chips and Colorado Golden BBQ Wings.

 

Time to Serve!

Finally, pull the Cheesy Irish Tater Tots off of the smoker and finish them off with chopped scallions, diced tomatoes, and a dollop of your favorite sour cream. 

Now, eat up!

Cheesy Irish Tater Tots are assembled and ready to eat!

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Cheesy Irish Tater Tots are perfect for sharing!
Course: Appetizer, Main Course
Keyword: Cheesy Irish Tater Tots
  • 3 lb Corned Beef Brisket Flat
  • 3 tbsp Favorite Beef Seasoning
  • 2.5 cups Beef Stock
  • 12 oz Irish Beer
  • 1 lb Frozen Tater Tots baked
  • 1.5 cups Shredded Irish Cheddar Cheese
  • Sliced Scallions for garnish
  • Diced Tomatoes for garnish
  • Sour Cream for garnish
  1. Start by pulling your prepared corned beef brisket out of the bag and placing it into a food safe bowl with water to soak for 4 hours. Half way through the soak, discard the water and refill it. This will help to pull out any excess salt from the brining/corning process.
  2. When the corned beef is ready, lather it with some oil and thoroughly season it with your favorite beef seasoning. Preheat your Oklahoma Joe’s Bronco Smoker to 250F with some wood chips or wood chunks for added smoke flavor. Add the seasoned corned beef to the smoker, fat side up, to cook for 2.5 hours.
  3. Next, pull off your corned beef and place it into a foil bin. Add to the bin some beef stock and Irish beer, then cover with a sheet of foil and place back on the smoker. Cook for another 2.5-3 hours until it reaches over 202F internal. Once it is done, pull it off, save the au jus from the foil bin and let it rest for 30 minutes.
  4. Grabbing a sharp knife, slice the corned beef against the grain and chop it up. Add your cooked tater tops to a cast iron skillet on to your Oklahoma Joe’s Bronco Smoker at 375F. Cover your tater tots with shredded Irish cheese and let cook for 2-3 minutes to melt. Next, add your chopped corned beef to the skillet drizzled with some of the au jus from the smoker. Let cook for 1-2 more minutes, then pull off the smoker.
  5. Garnish with chopped scallions, diced tomatoes and a dollop of sour cream. Enjoy!
Calories 734 Calories from Fat 450
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Braided Skirt Steak - Over The Fire Cooking

10-01-2022 · In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too.

10-01-2022
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Braided Skirt Steak on the coals! A familiar cut with some classic flavors, but braided for an unique, coal cooking flare. Have you tried to cook on the coals yet? It’s easier than you think, and makes for a fun and delicious meal. I started with a crisp, smoky and zesty marinade for these braided skirt steaks. They were then cooked and served along with some salsa verde. Grab your charcoal and let’s get to grilling!

Braided Skirt Steaks

Oh, skirt steaks. This long, thin and lean cut of meat is one of my favorites to cook. While it might not be known for being the most tender cut of meat, it is one of the more flavorful ones. Also, due to how thin it is, it cooks really fast. Today, I decided to have some fun and do braided skirt steaks, so let’s talk about this braid. 

Does that braid add anything to these skirt steaks. Well, if you believe in style points then yes! I mean, don’t they say you eat with your eyes first? In reality, the braid is just a fun way to switch up the cook, but it doesn’t really change anything about the flavor. 

Braided Skirt Steaks in their marinade.

For more skirt steak recipes, check out Cheesy Skewered Skirt Steak with Salsa Verde, Chipotle Adobo Skirt Steak and Grilled Skirt Steak with Chimichurri.

I will say, I like how it makes the cut of meat a bit taller and more narrow. To me, this makes the skirt steak easier to manage while it’s on the coals. Is it a big difference? Not really. But, it’s still fun.

How to Marinade the Braided Skirt Steaks

Well, before cooking and marinating comes the braiding. I started by cutting my skirt steaks into three long strips, braided them and secured both ends with a toothpick. Now set these to the side and let’s make the marinade. 

For the marinade, toss all the ingredients and a blender and blend until almost smooth. I say almost because we still want to have some chunks of garlic visible in the marinade. Check the photos for the texture we’re looking for here. 

Braided Skirt Steaks getting laid on the coals.

Braided Skirt Steaks after their first flip.

Now, place the Braided Skirt Steaks in a large dish and cover them with the marinade. Make sure to pick the skirt steaks up and allow them to sit on top of some marinade so the bottom of the steaks soak in flavor too. From here we will cover and set them in the fridge to soak. Leave them here for at least 4 hours, but ideally overnight. 

For more information about cooking on the coals, check out my article: Cooking on the Coals. For additional recipes, check out Coal Roasted Baja Lime Lobster, Dirty Skirt Steak Tacos, Camp Ready Coal Roasted Bread and Dirty Tomahawk Steaks with Steakhouse Butter.

Coal Cooking

The following day, light up your charcoal and let the coals catch fire. Then, spread the coals across your grill and wait until they are burning white hot. Next, grab your braided skirt steaks and place them directly on the coals. We’ll let them cook about 5-7 minutes per side, flipping as needed. 

After your braided skirt steaks have hit an internal temperature of 120F, remove them from the grill to rest. Next, slice into the steaks (don’t forget to remove the toothpicks!) and garnish with scallions, cilantro and some fresh jalapeños. Grab a dipping bowl with some salsa verde and then dig in! Best enjoyed with friends and family. Cheers!

Braided Skirt Steaks sliced, garnished and ready to eat!

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Keyword: Braided Skirt Steaks
  • 3 Whole Skirt Steaks
  • Sliced Jalapeños for garnish
  • Chopped Scallions for garnish
  • Chopped Cilantro for garnish
  • Salsa Verde for serving
  • 12 Cloves of Garlic
  • 1/4 cup Cilantro
  • 3 tbsp Chipotle Puree
  • 1.5 tbsp Soy Sauce
  • 1.5 tbsp White Wine Vinegar
  • 1.5 tbsp Light Beer
  • 2 medium Limes juiced
  • 1 tbsp Canola Oil
  1. Begin by slicing lengthwise (against the grain) each of your skirt steaks into 3 equally sized pieces. When done slicing, begin braiding each filet then securely pin the two ends with a toothpick. Repeat this for both of your skirt steaks.
  2. In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too. Cover the steaks and let marinade in the fridge for at least 4 hours but ideally overnight. About 30 minutes before cooking, pull the tray out to let the steaks come to room temperature.
  3. Next day, preheat a high heat lump charcoal or real wood fire. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.
  4. Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 5-7 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 8 minutes.
  5. Chop the steak up and garnish with sliced jalapenos, chopped scallions and chopped cilantro. Serve with a side of Salsa Verde and enjoy!
Amount Per Serving (0.5 Skirt Steak)
Calories 459 Calories from Fat 207
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Grilled NY Strips with Garlic Chili Sauce - Over The Fire Cooking

18-04-2022 · First, preheat the fire for direct grilling at around 400ºF. The Grilled NY Steaks with Garlic Chili Sauce cook hot and fast! Pull the steaks out of the fridge and brush any excess salt off of the outside. Next, add the steaks onto the hot grill directly over the heat. Cook the NY strips for 3.5-4 minutes on one side, then flip and cook them ...

18-04-2022
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These Grilled NY Strips with Garlic Chili Sauce are a spicy, tangy, and savory flavor explosion. They’re made with a simple dry brine, perfectly grilled NY strips, and my take on a sweet and spicy Thai steak sauce called Crying Tiger Sauce. 

 

Grilled NY Strips with Garlic Chili Sauce Starts with a Brine

Today, we’ll start your Grilled NY Strips with Garlic Chili Sauce with an overnight dry brine. You can also do a quick dry brine in the fridge if you’re short on time, but if you’re planning ahead, plan for an overnight brine. This is because the longer the NY strips sit with the brine, the more tender and flavorful they will be. 

To brine the steaks we’ll first add them to a baking sheet. Preferably, use a baking sheet with an elevated grate. If you don’t have that, no worries. A plain old baking sheet works just fine, too! Next, generously coat the outside of each steak with kosher salt. Place the baking sheet into the fridge and let the brine work its magic.

Grilled NY Strip steaks getting started on the grill.

Again, overnight is best if you have the time for it! However, if you are on more of a time crunch, a minimum of 40 minutes will work too. It won’t have quite the same effect, but will still taste delicious nonetheless!

 

Make the Garlic Chili Sauce for Your Grilled NY Strips

Before we on to cooking our steaks, let’s whip up a quick sweet and spicy sauce. This sauce is based on a Thai steak sauce called Crying Tiger Sauce. The ingredient we’re missing is toasted rice flour, which is pretty hard to come by. So, I made my own version of Crying Tiger Sauce with more accessible ingredients…and it’s pretty darn great. (If I do say so myself!)

To make the Garlic Chili Sauce, simply mix together soy sauce, fish sauce, minced garlic, Thai chili paste, honey, chopped cilantro, chopped scallion, and lime juice. 

That’s it!

For another great recipe utilizing Crying Tiger Sauce, check out Marinated Steak with Thai Chili Sauce.

 

Grilling Time for our NY Strips! 

Now, it’s time to grill the NY strip steaks. Set the garlic chili sauce aside for now, doing so will give the flavors even more time to meld together.

First, preheat the fire for direct grilling at around 400ºF. The Grilled NY Steaks with Garlic Chili Sauce cook hot and fast! Pull the steaks out of the fridge and brush any excess salt off of the outside. Next, add the steaks onto the hot grill directly over the heat. Cook the NY strips for 3.5-4 minutes on one side, then flip and cook them for another 3.5-4 minutes. To make sure they’re done, I recommend probing each NY strip to verify that the internal temperature is 125ºF. Once they hit that, they’re good to go. 

Steaks resting on the cutting board after being pulled off the grill.

Sliced NY Strips ready to be topped with the Garlic Chili Sauce.

Pull the cooked steaks off of the grill and then set them onto a cutting board to rest for 10-12 minutes. We want to give the flavor and juices time to settle back into the meat because slicing into them too soon will cause all of that delicious goodness to seep out. Dry and flavorless steak gets a no from me! Grilled NY strips with garlic chili sauce deserve so much better than that! 

For more grilled steaks, check out my Grilled Steak with Peanut Butter Sauce, Grilled Filets with Chile Vinegar Sauce and Maui Wowee Grilled Ribeyes.

Let’s Serve Our Grilled NY Strips with Garlic Chili Sauce!

Now is the time we dig in to our beautifully Grilled NY Strips. First, slice the steaks up and then top them off with a drizzle of the prepared Garlic Chili Sauce. 

Next, dig in to this incredible, spicy, tangy, and savory meal. I’ll warn you here now: you’ll probably be going back for seconds…maybe even thirds.

Grilled NY Strips with Garlic Chili Sauce are served!

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Grilled NY Strips with Garlic Chili Sauce sitting on a cutting board in front of the flames.
Keyword: Grilled NY Strips with Garlic Chili Sauce
  • 3-4 NY Strips
  • Kosher Salt to taste
  • Sliced Limes for garnish
  • 2 tbsp Soy Sauce
  • 2 tbsp Fish Sauce
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Thai Chili Paste
  • 1 tbsp Local Honey
  • 1 tbsp Chopped Cilantro
  • 1 tbsp Chopped Scallion
  • 3 medium Limes juiced
  1. Add your steaks to a baking sheet (preferably with an elevated grate). Generously season your steaks with the kosher salt on all sides. If you have the time, place the steaks in the fridge overnight (uncovered) to dry brine. If you are at a time crunch, place in the fridge for 30-40 minutes for a quick dry brine.
  2. The next day, preheat your fire for direct grilling (around 400F).
  3. In a bowl, mix together all the ingredients for the Garlic Chili Sauce. Set to the side until ready to use.
  4. Pull out your steaks and brush off any excess salt. Add your steaks to the grill to cook for about 3.5-4 minutes per side or until they are 125F internal. Once the steaks have hit temperature, pull them off and let them rest for 10-12 minutes covered.
  5. Once the steaks are rested, slice them up and top with a drizzle of the Garlic Chili Sauce. Serve and enjoy!
Grilled NY Strips with Garlic Chili Sauce
Calories 405 Calories from Fat 216
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Bacon Wrapped Shrimp Skewers - Over The Fire Cooking

30-03-2022 · Instructions. Begin by adding all the shrimp to a large food safe bowl and lathering with oil. Season generously with Maple Bourbon or your favorite BBQ seasoning. Next, wrap each shrimp with half slices of bacon (go even smaller on the bacon if …

30-03-2022
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These Bacon Wrapped Shrimp Skewers take the perfect combination that is shrimp and bacon and take it to the next level! 

This recipe is made with tender, perfectly spiced shrimp that’s wrapped in crispy bacon then doused in a sweet and spicy maple bourbon glaze. These skewers are quick to cook and absolutely delicious!

Post Sponsored by Buffalo Trace

 

Prep the Shrimp for Bacon Wrapped Shrimp Skewers

So, we start our shrimp skewers with three pounds of large shrimp. Make sure they’re peeled and deveined before proceeding with the recipe. You can buy already prepped shrimp or do this yourself. 

The key to our Bacon Wrapped Shrimp Skewers, the Buffalo Trace.

First, we season of course! Add all of the shrimp to a large bowl, drizzle with oil, and sprinkle with the BBQ seasoning of your choice. I highly recommend my Maple Bourbon Seasoning because it ties in the sweet and spicy flavors in the maple bourbon glaze perfectly! Next, stir gently to coat the shrimp entirely because we want flavor on every piece. 

 

Bacon-Wrap Those Shrimp Skewers

 

So, now we wrap the shrimp in bacon! I use half a slice of thick-cut bacon for each piece of shrimp, but you can certainly go even smaller if needed. Wrap each shrimp tightly with bacon, then add each bacon wrapped piece of shrimp to your skewers to hold the bacon in place. I recommend using two-prong skewers or two separate skewers because it will help keep the bacon more secure as the shrimp cooks.

Next, set the prepped bacon wrapped shrimp skewers aside so you can prep your maple bourbon glaze.

For more bacon wrapped goodness, check out my Chicken Bacon Ranch Sausage Skewers, Bacon Wrapped Honey Cajun Pork Tenderloin and Bacon Wrapped Jalapeño Cheese Fatty.

 

Bacon Wrapped Shrimp Skewers getting placed on the grill.

Maple Bourbon Glaze For Our Bacon Wrapped Shrimp Skewers

Next up, our maple bourbon glaze.

Buffalo Trace, butter, maple syrup and hot sauce all melting together for our glaze.

First, preheat your grill for two-zone indirect cooking at medium-high heat at around 350ºF. Add a basting cast-iron skillet to the grill to preheat directly over the flames. Pour in the Buffalo Trace Bourbon and allow that to simmer for 2-3 minutes. Next, add in the unsalted butter, maple syrup, and hot sauce. Use as much or as little hot sauce as you like, depending on your spice preferences. 

Let the maple bourbon glaze simmer for one more minute, then pull the skillet off of the grill so the glaze can cool. 

This maple bourbon glaze is exactly what bacon wrapped shrimp skewers need! 

For more with Maple Bourbon, check out my Maple Bourbon Smoked Salmon, BBQ Maple Bourbon Ribs and Spicy Maple Bourbon Candied Bacon.

 

Bacon Wrapped Shrimp Skewers after the first flip.

Time to Cook!

Next, we grill our bacon wrapped shrimp skewers. Add the skewers to the cooler side of the grill and cook first for 3-4 minutes. Next, flip the skewers and baste the shrimp with the maple bourbon glaze to add more moisture and flavor. Cook for an additional 3-4 minutes or until the shrimp is opaque and the bacon is cooked and crispy. 

Be careful to not over-cook the shrimp. Overdone shrimp is tough and chewy, and no one likes tough and chewy shrimp! Don’t worry, though. Basting the shrimp with the maple bourbon glaze helps immensely to prevent it from drying out! 

The shrimp after being garnished.

 

Serve Your Bacon Wrapped Shrimp Skewers

And the moment we’ve all been waiting for…The part where you get to eat the bacon wrapped shrimp skewers! First, pull the skewers off the grill and allow them to rest for a minute or two to give the flavor and moisture time to settle into the shrimp.

Next, garnish with chopped chives and serve!

Bacon Wrapped Shrimp Skewers up close and ready to eat!

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

Bacon Wrapped Shrimp Skewers ready to serve.
Course: Appetizer, Main Course
Keyword: Bacon Wrapped Shrimp Skewers
  • 3 lbs Large Shrimp peeled & deveined
  • 2 lbs Sliced Bacon cut in half
  • ½ cup Maple Bourbon Seasoning or your favorite bbq seasoning
  • 2 tbsp Canola Oil
  • Chopped Chives for garnish
  • ½ cup Unsalted Butter
  • ¼ cup Maple Syrup
  • 1.5 oz Buffalo Trace Bourbon
  • 1 tbsp Hot Sauce
  1. Begin by adding all the shrimp to a large food safe bowl and lathering with oil. Season generously with Maple Bourbon or your favorite BBQ seasoning. Next, wrap each shrimp with half slices of bacon (go even smaller on the bacon if needed) and add to your skewers. I recommend using two prong skewers or two skewers as it will keep them more secure. Add all the shrimp to the skewers then set aside until ready to cook.
  2. Preheat your grill for two zone indirect cooking at medium high heat temperature (around 350F).
  3. Add a basting cast iron skillet over the flames to preheat. Add your Buffalo Trace Bourbon to simmer for 2-3 minutes, then add the rest of the Maple Bourbon Glaze ingredients to melt. Let simmer for 1 more minute, then pull off and let cool.
  4. Once the butter is done, pull off and add your shrimp to the cool side of the grill to cook for 3-4 minutes per side. Once you flip the first time, begin carefully basting with the Maple Bourbon Glaze. When the shrimp are done, pull off and rest for 1-2 minutes.
  5. Garnish the shrimp with chopped chives, serve and enjoy!
Bacon Wrapped Shrimp Skewers
Calories 1532 Calories from Fat 1107
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Loaded Steak Fries - Over The Fire Cooking

12-02-2022 · Cover in the marinade and place in the fridge for 4 hours but ideally overnight. Next day, preheat a high heat lump Cowboy Charcoal. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook. Blow off any loose ash from the coals and place your steaks down on top of the coals.

12-02-2022
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These Loaded Steak Fries are the ultimate appetizer or meal! Tender and juicy bite-sized pieces of skirt steak are layered over crispy waffle fries then topped with queso, homemade charred salsa, guacamole, sour cream, cilantro, and red onions.

This crowd-pleasing recipe is ready in a quick 30 minutes!

 

Post sponsored by Cowboy Charcoal

 

Marinate the Steak

Let’s be honest. Loaded steak fries are nothing without grilled steak. And grilled steak is nothing without an incredible marinade. This simple yet flavorful marinade carries the flavor of this appetizer to new heights.

To make the marinade, combine fresh cilantro, garlic, lime juice, orange juice, soy sauce, green onions, chipotle puree, achiote paste, and salt in a blender. Process the mixture until smooth.

Next, place the skirt steaks into a food-safe container, pour the marinade over top, and set it in the fridge for at least four hours, but ideally overnight. The longer the meat sits in the marinade, the more flavor it soaks up!

 

Skirt steak laid on the coals for the perfect topping to our Loaded Steak Fries recipe.

Time to Grill That Steak for Our Loaded Steak Fries!

Next, we grill the steak for these loaded steak fries! First, light a chimney of Cowboy Charcoal and allow the lump charcoal to heat until over 75% is white-hot (when they have become ashen). Now, you are ready to cook!

Coals ready for grilling.

Blow off any loose ash from the coals, then place the steaks directly on top of the coals. Allow them to cook for 4-6 minutes per side, flipping and blowing off loose ash as needed so the meat doesn’t get too charred.

The steak is done when it reaches an internal temperature of 120ºF. Pull it off of the grill, and set it aside to rest for around 10 minutes before slicing to give the moisture and flavor time to settle back in.

 

Skirt steaks after they've been flipped on the coals.

For more cooking on the coals, check out my Braided Skirt Steak, Coal Roasted Baja Lime Lobster and Coal Roasted Oysters.

You can also learn more about cooking on the coals in my article – Cooking on the Coals.

Charred Salsa for Loaded Steak Fries

This charred salsa is dangerous. Only because it’s so good that you will never put up with jarred salsa ever again.

First, place the tomato, onion, bell pepper, and jalapeño onto the hot coals. Allow them to cook for 3-4 minutes or until they’re charred. Don’t skip the charring! It adds another incredible layer of smoky flavor not only to the salsa, but to the loaded steak fries as well.

Roasting our veggies on the coals to make the perfect Loaded Steak Fries salsa.

Pull the veggies off of the grill, then prep each of them for the salsa. First, remove the stem and seeds from the bell pepper, tomato, and jalapeño. Next, remove the outside skin of the onion.

Place the charred and prepped veggies into a food processor and blend until they reach your desired texture. You can process longer and make a really smooth salsa or process less for a chunkier one!

 

For more fun, finger food recipes check out my Pulled Pork BBQ Nacho Table, Loaded Buffalo Chicken Kettle Chips and Cheesy Buffalo Chicken Sliders.

 

Load Up Your Loaded Steak Fries

So, now it’s time to load up our fries. First, slice your steak into bite-sized pieces. Be sure to slice against the grain to shorten the muscle fibers for a more tender texture.

Next, lay cooked fries out onto a large plate. I like to use waffle fries for loaded steak fries because they create a nice platform for all of the toppings! Drizzle the fries with queso, add on the chopped steak, then finish the fries off with the charred salsa, guacamole, sour cream, chopped red onions, and chopped cilantro.

Next, devour! I recommend serving these loaded steak fries right away so the fries remain nice and crispy!

Loaded Steak Fries plated and served.

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on YouTube!

Loaded Steak Fried, a shot from the top of the plate.
Course: Appetizer, Main Course
Keyword: Loaded Steak Fries
  • ¼ cup Cilantro
  • 4 Garlic Cloves
  • 3 medium Limes juiced
  • 2 Navel Oranges juiced
  • 2.5 tbsp Soy Sauce
  • 2 tbsp Green Onions
  • 1.5 tbsp Chipotle Puree
  • 1 tbsp Achiote Paste
  • Salt to taste
  • 1 Red Bell Pepper
  • 1 Roma Tomato
  • ½ Red Onion
  • 1 Jalapeño
  • 3-4 Garlic Cloves
  • ¼ cup White Vinegar
  • 3 medium Limes juiced
  • Kosher Salt to taste
  • 2 lbs Waffle Fries of your choosing or homemade
  • 2 cups Queso of your choosing or homemade
  • Guacamole
  • Sour Cream
  • Chopped Cilantro
  • Chopped Red Onions
  1. Begin by adding all of the ingredients for the marinade to a blender/food processor. Blend till smooth, then add your skirt steaks to a food safe container. Cover in the marinade and place in the fridge for 4 hours but ideally overnight.
  2. Next day, preheat a high heat lump Cowboy Charcoal. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.
  3. Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 4-6 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 10 minutes.
  4. As the steaks rest, add your tomato, bell pepper, onion and jalapeno to the coals to char for 3-4 minutes. Pull them off and begin prepping them. Remove the stem & seeds of the bell pepper, tomato and jalapeno. Remove the outside skin of the onion, then place the charred veggies plus all the ingredients for the salsa to a food processor and blend. Place in a bowl for serving.
  5. Next, slice your steaks against the grain into bite size pieces and begin building your fries. Lay out your fries on a large plate and drizzle your queso over the top. Add the chopped steak, salsa, guacamole, sour cream, chopped red onions and chopped cilantro. Serve and enjoy!
Calories 770 Calories from Fat 396
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Lobster Skewers with Bang Bang Sauce - Over The Fire Cooking

22-10-2021 · Finally, lather the lobster with oil and season with salt, pepper and garlic powder. In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use. Preheat your Cowboy Charcoal for high heat direct grilling (around 400F). Add a small skillet to the grill to preheat for 1 minutes.

22-10-2021
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Lobster Skewers with Bang Bang Sauce for a fun and delicious dinner. I fired up my grill with some Cowboy Charcoal and cooked these lobster tails over the coals on some skewers. It’s always important to have a consistent heat source when cooking over the fire. It becomes even more important when you’re cooking a meat as delicate as lobster tails. I naturally reached for my Cowboy Charcoal because their charcoal provides exactly that: a clean burning and consistent heat source. I finished these lobster tails with some Bang Bang Sauce and they were so freaking delicious. Keep reading to find out how to recreate this awesome meal. 

Sponsored by Cowboy Charcoal

Lobster Skewers and Bang Bang Sauce

Today, I’m kicking this Lobster Skewers with Bang Bang Sauce recipe off by preparing my lobster tails. There are so many different ways to cut open a lobster tail, but the way we’ll tackle it today is actually by flipping the tail over and cutting away the bottom/underbelly portion of the lobster tail. To do this, flip the tail over and cut along the line where the thin, translucent portion of the underbelly connects with the hard outer shell. Peel that portion of the tails away from the meat, keeping the lobster meat intact with the top portion of the tail shell. 

Lobster Skewers and Bang Bang Sauce

Lobster Skewers with Bang Bang Sauce after the first flip.

Now, we’ll skewer these lobsters! Take a small skewer and run it through the tail starting from the bottom and ending at the top of the tail length wise. Complete this process for each lobster tail. Next, comes the seasoning process. I really wanted the Bang Bang Sauce to be the star of the show, so I only seasoned these lobster skewers with a dab of oil and then a sprinkle of salt, pepper and garlic powder. 

Set the lobster tails aside after seasoning them. We’ll quickly mix together the Bang Bang Sauce next so that it has time to chill in the fridge. For this sauce all you have to do is mix all the ingredients together in a medium sized sauce bowl. Bang bang, the sauce is done! Place it in the fridge and then head out to the fire. 

Want more lobster? Check out this Smoked Lobster Tails with Spicy Garlic Butter or Stuffed Cajun Lobster Mac and Cheese Recipe!

Maintaining Consistent Heat with Charcoal

As previously mentioned, I grilled these lobster skewers over some hot Cowboy Charcoal. Since I know lobster tails are a very delicate protein, charcoal is always my go to. I like to fill a charcoal chimney to the brim with lump charcoal and then set it over a couple fire starters. This allows all the charcoal to quickly catch fire before spreading it across the base of my grill. 

Lobster Skewers with Bang Bang Sauce being basted with herb ghee.

Lobster Skewers with Bang Bang Sauce close up.

When cooking with lobster tails specifically, I like to dump the charcoal into the grill a bit before all the coals are bright orange in color because it slowly raises the heat. This will allow me to slowly cook the lobster, with an even controlled heat. Then, as the remaining charcoal ignites, the heat spikes, which helps caramelize the herb butter I basted on top of the lobster skewers as they were cooking. 

Oh yeah, did I mention these lobster tails are based with herb butter?! As if the Bang Bang Sauce wasn’t enough. 

I actually used ghee (aka clarified butter) for this herb baste. Before putting the lobster skewers on the fire, I used a cast iron sauce bowl to melt the ghee and tossed in a variety of different spices and herbs (see exact recipe ingredients below) to infuse with the ghee as it heated up.  

How about more on sauce and skewers? Check out this Grilled Steaks with Peanut Butter Sauce recipe, or this Teriyaki Bourbon Steak Skewers recipe!

Lobster Skewers with Bang Bang Sauce

The Bang Bang Sauce Drizzle

After the butter baste has melted together, remove it from the grill and add on the lobster skewers with the meat side down at first. Let them cook here for a minute or two, then flip them over.

Next, we start basting the lobster skewers with the butter mix. I used a spoon to spread it across each lobster tail. Then, cook the lobster skewers tail side down for two to three minutes before removing them from the grill. 

Now the fun part, the Bang Bang Sauce. Place your cooked lobster skewers on a serving dish and then give each one a generous drizzle of our homemade bang bang sauce. Alternatively, you could keep the sauce on the side and let everyone dip and/or drizzle their lobster skewers as they desire. Use the skewer to pull the lobster meat from the shell and chow down! Best enjoyed with friends and family. Cheers!

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Lobster Skewers with Bang Bang Sauce

Lobster Skewers with Bang Bang Sauce being basted with herb ghee.
Keyword: Lobster Tails with Bang Bang Sauce
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 2 tsp of Canola Oil
  • ¼ cup of Clarified Butter
  • 1.5 tsp of Red Chili Flakes
  • 1.5 tsp of Chopped Scallions
  • 1.5 tsp of Chopped Cilantro
  • ¼ cup of Mayonnaise
  • 2 tbsp of Sweet Chili Paste
  • 1.5 tbsp of Rice Wine Vinegar
  • 1 tbsp of Sriracha Sauce
  • 2 tsp of Honey
  1. First, take your wooden skewers and submerge them in water. Let them sit in the water for at least 15 minutes. This will help them not burn as bad over the flames.
  2. While the skewers soak, take some kitchen shears and carefully remove the lobster tail belly shell. Cutting along the sides of the shell, you can easily peel the belly shell off once fully cut. Do this to all the lobster tails. Next, take your skewers and skewer the meat of the lobster keeping it close to the top of the shell. Repeat this for all the lobsters. Finally, lather the lobster with oil and season with salt, pepper and garlic powder.
  3. In a bowl, mix together the ingredients for the Bang Bang Sauce. Set aside until ready to use.
  4. Preheat your Cowboy Charcoal for high heat direct grilling (around 400F).
  5. Add a small skillet to the grill to preheat for 1 minutes. Melt your clarified butter, then add the red chili flakes, chopped scallions and cilantro. Stir together and let gently simmer over the flames while you add your lobster tails, flesh side down, to the grill. Cook the lobster tails for 1-2 minutes on the first side, then flip over so the shell is towards the fire. Begin basting the lobster with the butter sauce and continue cooking for 2 minutes. Once the lobster tails are opaque white, pull them off and let cool for 1 minutes.
  6. Drizzle the Bang Bang Sauce over top, serve and enjoy!

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

Nashville Hot Chicken Sliders - Over The Fire Cooking

20-04-2022 · Spatchcock the chicken by first removing the backbone with kitchen shears. Flip the chicken skin-side up, and press down... Preheat the smoker or grill for indirect cooking at 300°F. Place the chicken bone-side down in the smoker and allow it to cook undisturbed for 45 minutes. Check the ...

20-04-2022
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Let’s talk about this delicious and simple way to feed a crowd. These Nashville Hot Chicken Sliders explode with flavor, texture, and loads of melty cheese. You’ll be throwing elbows to get a few of these sandwiches, filled with spicy smoked chicken, melty pepperjack cheese, and crispy pickles.

Post Contributed by Chiles and Smoke

 

Noshing Nashville Hot Chicken Sliders

Pull-apart sliders are all the rage, and for many good reasons. They are so simple to put together, allowing for just about any combination you can come up with. Naturally, the signature Nashville Hot Chicken Rub needs a spotlight.

Classic Nashville hot chicken involves very spicy chicken (we got you covered), white bread, and pickles. The dinner rolls are perfect to soak up all of the amazing juices, inside and out. In true form, the rolls are basted with a spicy Nashville hot butter sauce to crisp up the top while adding more layers of heat. Roasted briefly in the grill adds amazing texture and crunch, giving you a complete sandwich experience.

Spatchcocked chicken covered in Nashville Hot seasoning.

Smoked Simple Chicken for Nashville Hot Chicken Sliders

Smoking a whole chicken doesn’t have to be difficult, and this Nashville Hot Chicken Sliders recipe really keeps it simple. The first step is to break down a chicken, season it, and fire up the grill. This recipe uses a whole chicken, spatchcocked, rather than individual pieces. This ensures that you have enough chicken for at least one set of sandwiches, with a little left over just in case. The combination of dark meat and white meat creates a variety of flavors and textures, but most importantly, it’s just dang easy to pull off.

Spatchcock the chicken by removing the backbone first, then flattening the entire bird. Season the chicken generously with the Nashville Hot Chicken Rub, and let it rest while the smoker warms up. The chicken will cook at about 300°F for 45 to 60 minutes until the breast meat registers 165°F. At this time the chicken just needs to rest for a few minutes before it’s shredded for sandwiches.

Pulling the cooked chicken from the smoker.

For more with Nashville Hot Rub, check out my Hot Honey Chicken Asado, Smoked Nashville Hot Chicken Queso and Nashville Hot Steak Frites.

 

Layering Heat and Flavor

We can’t forget the delicious butter sauce. True Nashville hot chicken has multiple layers of heat, glazes, and sometimes sauces. This sauce is a simple one with nothing more than butter, Nashville hot seasoning, and some added guajillo chile powder for additional heat. You could choose to use cayenne or your preference of chile in this recipe.

Pepper jack cheese melts incredibly well and adds an additional layer of heat. Its creamy, mild flavor doesn’t overwhelm the juicy chicken, while complimenting the smokey heat. Adding crispy pickles into the sandwich brightens the dish, enhancing all of the flavors inside and out. If you’re not a pickle fan, I highly recommend at least using some pickled onions or even some raw onions. 

Nashville Hot Chicken Sliders plated with the seasoning in the background.

For more spicy recipes, check out my Spicy Mexican Street Shrimp, Spiced Lamb Kebabs with Mint Chimichurri and Cajun Rubbed Steak with Bourbon Street Sauce.

Roast Nashville Hot Chicken Sliders when Ready

This entire recipe can be prepped ahead of time. Roasting the sandwiches with the butter sauce is the main step, which melts the cheese and crisps up the bread. After we assemble the sandwiches, place them in the smoker or oven at 350°F for about 10-15 minutes until you can see the cheese melting and the bread is browning.

Smoking an entire chicken provides quite a bit of meat, potentially with some leftovers. Don’t be afraid to double-down on the rolls and make 2 sets of these Nashville Hot pull-apart sliders. Everyone is going to be rushing for them anyway!

These sliders will have you coming back for more and more.

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!

A Nashville Hot Chicken Slider getting pulled from the serving platter.
Course: Appetizer, Main Course
Keyword: Nashville Hot Chicken Sliders
  • 1 pack Hawaiian Rolls or Dinner Rolls
  • 1 whole chicken
  • 4 tablespoons Nashville Hot Chicken Rub
  • 1 stick unsalted butter ½ cup
  • 1 tablespoon guajillo chile powder
  • 6 slices Pepperjack cheese
  • 12-16 slices of thick pickle chips
  1. Spatchcock the chicken by first removing the backbone with kitchen shears. Flip the chicken skin-side up, and press down on the breast to snap the breastbone so it lays flat. Season the chicken generously on all sides with about 2 tablespoons of the Nashville Hot Chicken Seasoning.
  2. Preheat the smoker or grill for indirect cooking at 300°F.
  3. Place the chicken bone-side down in the smoker and allow it to cook undisturbed for 45 minutes. Check the temperature, and allow it to continue to cook until the breast meat registers 165°F internal temp. Remove the chicken and tent it with loose foil for a few minutes.
  4. Using a grill-safe sauce pan, add the butter, and 1 tablespoons of the Nashville Hot Chicken seasoning and guajillo chile powder. Place this into the smoker and let it melt, stirring the spices together into a sauce.
  5. Shred the chicken completely when it’s cool enough to handle, and pour in 1 tablespoon of the spicy butter to season it.
  6. Build the sandwich. Slice the entire loaf of Hawaiian rolls with a serrated knife and cut the loave evenly with a horizontal cut. Separate the top from the bottom, giving you two large pieces of bread. Add in generous amounts of the shredded chicken, followed by the slices of cheese, and pickles. Place the top of the bread back on, and pour the rest of the spicy butter sauce all over the top. Use a pastry brush to baste the bread evenly on top.
  7. Place the entire loaf of bread back into the smoker and increase the heat to 350°F. Roast for about 10-15 minutes until you can visibly see the cheese melting and the bread browning.
  8. Remove from the smoker and allow to cool for 2 minutes before serving.
Nashville Hot Chicken Sliders
Calories 386 Calories from Fat 243
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.
Brad Prose ChilesandSmoke

Brad Prose is a professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke. His kitchen spotlights unusual and incredible flavors through a blend of fine dining and BBQ. Brad strives to inspire home cooks to use higher-end techniques and new ideas, applying them to the everyday food we know and love.

Homemade Hamburger Helper Recipe - How to Make Hamburger ...

21-01-2022 · Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the beef broth, tomato sauce, heavy cream, paprika, hot sauce, salt and pepper to the beef mixture. Bring the mixture to a simmer over medium. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.

21-01-2022
homemade hamburger helper how to make homemade hamburger helper

Will Dickey

If you’re a parent or child of the '80s, you probably remember the Hamburger Helper puppet—that ever-cheerful, inexplicably four-fingered cartoon mascot who was always waving you to dinner with a little help from his handy box of dried pasta and seasonings. But while that flavor is nostalgic, sometimes a homemade meal is what you're craving. If you’re in the mood for beef, this is one dinner that’s guaranteed to reward your cravings.

What makes Homemade Hamburger Helper better than the store-bought version?

There’s absolutely no shame in pulling a box from the pantry to help you get dinner on the table in a hurry. But if you have a handful of extra minutes, making this recipe from scratch yields a richer, more flavorful dinner. The spices in your pantry are more potent, the fresh onion and garlic add more robust flavors than the dried versions in the box mix, and the broth and tomato sauce bring a deep, savory richness to the beef and pasta.

What do I need to make Homemade Hamburger Helper?

Everything you need to make Hamburger Helper from scratch is most likely already in your fridge and pantry right now: one pound of hamburger meat, four slices of bacon, dried seasonings, canned tomato sauce and broth, a little cream or milk, and some fresh onion and garlic. It’s comfort food, fast—and we all need more of that right now.

Can I use any pasta in Hamburger Helper?

Technically, you can use any pasta in this recipe, but to make it feel like classic Hamburger Helper, it’s best to use a shorter pasta, like elbow macaroni. You can use longer pasta if that’s all you have, but be warned that your brain may try to convince you that you’re eating spaghetti! Anything short, like rotini, penne or even shells, will encourage a more enthusiastic high-four from the Hamburger Helper glove. 😉

Is Hamburger Helper a one-pot recipe?

Yes, Hamburger Helper is actually made all in one pot! The broth, combined with the tomato sauce and cream, is just enough to help cook the pasta while the meat simmers.

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Yields: 6 - 8 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 35 mins

1 lb.

4

1

3

3 c.

1

15-ounce can tomato sauce

3/4 c.

1 tbsp.

1 tbsp.

2 tsp.

1 tsp.

12 oz.

8 oz.

shredded mild cheddar cheese 

1/4 lb.

yellow American cheese slices, torn into small pieces

Chopped parsley or green onion, for garnish

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. In a large Dutch oven, cook the ground beef, bacon and onion over medium heat, stirring, until the ground beef is cooked through, the bacon is rendered and the onion is softened, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add the beef broth, tomato sauce, heavy cream, paprika, hot sauce, salt and pepper to the beef mixture. Bring the mixture to a simmer over medium. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
  3. Reduce the heat to low and gradually stir in the cheeses until fully melted and creamy. Garnish with green onion or parsley, if desired.

Buy yellow American cheese by the pound at your grocery store's deli.

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Easy Peanut Brittle Without Corn Syrup Recipe

12-02-2022 · Finding a recipe for peanut brittle without corn syrup can prove to be a bit of a challenge. This classic candy often employs this fructose syrup in order to make it easier to make. In fact, using corn syrup in making caramels (because that’s what peanut is!) makes it’s it effectively fool-proof.

12-02-2022

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Finding a recipe for peanut brittle without corn syrup can prove to be a bit of a challenge. This classic candy often employs this fructose syrup in order to make it easier to make. In fact, using corn syrup in making caramels (because that’s what peanut is!) makes it’s it effectively fool-proof.

But what if you don’t have access to corn syrup and want to whip up a batch of sweet, salty and crunchy peanut brittle? Is it even possible? Yes, yes it is.

Whether you don’t like using corn syrup or live in an area where it just isn’t a thing (like myself), you can still make an excellent peanut brittle without it — and I’m here to show you how! So if you’ve been searching for an old fashioned peanut brittle recipe without corn syrup, I’ve got you covered!

Peanut Brittle Without Corn Syrup
Peanut Brittle Without Corn Syrup

How to Make Peanut Brittle without Corn Syrup

As I’ve already mentioned, making peanut brittle is essentially the same thing as making any caramel, except that you add some peanuts (and baking soda) at the end of the cooking process.

Caramel can be a finicky thing to make and it does take some time to really get the hang of it – this is exactly why so many recipes for peanut brittle (and any caramel, for that matter) call for corn syrup.

The syrup prevents crystals from forming, making it much less likely for your caramel to seize and crystallise while cooking.

However, that doesn’t mean you can’t make caramel without corn syrup. I have already covered how to make chewy caramels and caramel popcorn without corn syrup, but the same theory applies to peanut brittle, as well.

Ingredients for this peanut brittle recipe
Ingredients for this peanut brittle recipe

So to begin this peanut brittle without corn syrup recipe, you need to prep your pan. Simply line a half sheet tray (a rimmed baking sheet) with parchment paper.

If you want some extra insurance, brush it down with some melted butter or non-stick cooking spray to make sure you can remove the peanut brittle once it has set.

Now, add your sugar and a bit of water to a saucepan. Set it over the lowest heat possible and stir continuously until the sugar is COMPLETELY dissolved, but has not come to a boil yet. This is by far the most important step in this peanut brittle recipe.

If you have undissolved sugar crystals in your mixture after it starts to boil, it will almost certainly seize and crystallise and there is no turning back. You’re just going to have to start over.

If you’re worried that your mixture is coming to a boil before the sugar has dissolved, take it off the heat and keep stirring until you can get the sugar dissolved. Keep in mind that this can take a bit of time, but patience is really key when making any kind of caramel and it will pay off, I promise!

Once the sugar has dissolved, bring the mixture up to a boil. Once the sugar syrup is boiling, DO NOT stir it. This will also cause crystals.

Using a pastry brush (I find that a natural bristle brush works better for this, but a silicone brush will also work if that’s all you have), brush down the sides of the pan with a bit of water to keep any stray crystals from forming.

Brushing down the sides of the pan
Brushing down the sides of the pan

Turn the heat up to medium and do not touch the mixture again. You can continue to brush down the sides but ensure that you’re not actually touching the sugar syrup.

Keep a keen eye on your syrup as it bubbles away – it will seem like nothing is happening but it’s important that you don’t walk away from this as it can go from crystal clear to burnt in a second.

Continue boiling the sugar syrup, brushing down the sides as needed, until the mixture turns a very dark amber colour and small wisps of smoke appear. You will notice it turn from clear, to honey coloured, to amber, to dark amber very quickly.

The mixture turns amber very quickly!
The mixture turns amber very quickly!

This does take a while — I find that making a caramel like this usually takes me about 20-30 minutes once I get the sugar dissolved.

As soon as you’re caramel is dark enough, remove it from the heat. Add your butter, salt, vanilla and baking soda. This is cause it foam and sputter — this is normal and don’t be alarmed.

The caramel foaming after adding in the butter, salt, vanilla and baking soda
The caramel foaming after adding in the butter, salt, vanilla and baking soda

Just make sure to be careful and stand back because this mixture is lava hot and can cause some severe burns if you’re not cautious.

Now, stir in your peanuts. Ensure that the peanuts are completely incorporated into the caramel (but work quickly because you don’t want it to begin to set) before pouring the entire mixture into your prepared baking sheet.

Adding the peanuts to the caramel
Adding the peanuts to the caramel

Use a heatproof spatula to evenly spread the peanut brittle over the baking sheet. Then, let the mixture cool completely and harden. This will take at least four hours, but you can let it go for longer.

Once the peanut brittle is completely cool comes the most fun part, in my opinion. In fact, it’s worth making this peanut brittle recipe without corn syrup specifically for this reason! It’s breaking up the brittle.

Pouring the peanut caramel mixture onto a sheet tray
Pouring the peanut caramel mixture onto a sheet tray

Lift the sheet of peanut brittle from the dish. Set it on a large cutting board, cover it with another sheet of parchment paper, and gently but firmly whack it with a rolling pin! It’s a great way to get your frustrations out.

Smashing the peanut brittle into pieces
Smashing the peanut brittle into pieces

Once you’ve got your brittle into the size of pieces that you desire, all you have to do is kick back and enjoy. Share it with your friends and family or keep it all to yourself.

  • 400g (2 cups) sugar
  • 50g (4tbsp) unsalted butter
  • 2tsp salt
  • 1tsp baking soda
  • 1tsp vanilla extract
  • 300g (10oz) roasted, unsalted peanuts
  1. Line a rimmed baking sheet with parchment paper. Add sugar to a small saucepan and pour over 120ml (1/2 cup) of cool water. Set over low heat and, stirring constantly, allow the sugar to completely dissolve.
  2. Wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Once the mixture has come to a boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and wisps of smoke appear. DO NOT stir the mixture at all once it has come to a boil.
  3. Remove the pot from the heat and stir in the butter. It will sputter and foam so do not be alarmed. Add the salt, baking soda and vanilla and stir until thoroughly combined.
  4. Add peanuts and stir to combine. Pour the mixture into the prepared sheet tray and spread out with a spatula to ensure it is even. Allow to cool completely for at least 4 hours, up to overnight.
  5. Once the peanut brittle is cooled, remove the brittle from the sheet tray. Cover the brittle with a sheet of parchment paper (to prevent flyaways) and whack several times with a rolling pin mallet until it is broken into pieces of desirable size.
  6. Store in an airtight container or enjoy immediately.
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 297mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 4g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

And that is how you make homemade peanut brittle without corn syrup! This recipe is easy, if not a bit technical. If you have patience and confidence, you will end up with an amazing (and delicious) result.

Are you wondering how to make peanut brittle without corn syrup? Have any questions about this recipe? Let me know in the comments!

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