This Cherry Coke BBQ Chicken is one of the best chicken recipes I have made in a while! Perfectly grilled chicken halves glazed with a homemade sweet cherry coke bbq sauce took an ordinary grilled chicken recipe to a whole new level! Saucy, sweet, spicy and straight up delicious! This screams summer grilling recipe.

If you like experimenting with homemade BBQ sauces, you have to try my Dr. Pepper Smoked Ribs or Dr. Pepper Pulled Pork. You get hints of the soda in the protein without an overwhelming sugary flavor.

Ingredient List for Cherry Coke BBQ Chicken

• Chicken: I used a whole chicken for this recipe. Spatchcocked it and split into halfs.

• Cherry Coke: the secret ingredient to the sauce and marinade. Adds sweetness and something extra to the recipe.

• Jalapeno: I added sliced jalapenos into the marinade for a little bit of a kick that compliments the sweetness of the soda and BBQ sauce.

• Seasoning: use a Sweet BBQ seasoning on the chicken after the brine.

• Salt: needed in a brine to bring moisture into the meat.

How to make a cherry coke brine

A basic brine consists of water and salt. Brining meat helps pull moisture into the meat making it juicier. Adding other ingredients can add flavor to the protein.

This recipe calls for a cherry coke bbq chicken, so I decided to take it one step further and brine the chicken in the soda as well.

In a large bucket, add 6 cans of cherry coke. A brine requires salt. For each can of soda, add 1 tablespoon of salt. Mix the ingredients together until the salt is dissolved.

To take it one step further, I wanted to balance the sweetness and what better way than with some heat. Slice thin rings of 2 jalapenos, seeds included, and drop them into the brine. Don’t worry, the heat will not be intense. It will be a mild finish.

How to spatchcock a chicken.

I was in the mood to grill some BBQ chicken halves. The best way to achieve that is by spatchcocking a chicken.

To start spatchcocking a chicken, cut out the backbone from the chicken with sheers or a sharp knife. This process of spatchcocking or butterflying will allow the chicken to cook more evenly and quickly. Press down hard on the breast bone to break it so the chicken can lay nice and flat.

To make chicken halves, take the sheers and cut down the middle to get 2 even parts.

Place the raw chicken halves into the brine and make sure they are fully submerged. If the chicken keeps floating, place a plate on top to keep it down.

Ideally, you want to brine the chicken an hour for every pound. That will maximize the flavor from the brine. I understand not everyone has that much time, therefore at a minimum, keep it in the brine for 1 hour for the meat to absorb the cherry coke and jalapeno flavors.

Place the entire bucket in the fridge and wait…

How to make a Cherry Coke BBQ sauce.

There is nothing better than homemade BBQ sauce. You can make a full batch and store it i the fridge for up to 2 weeks. Once you have a base tangy BBQ sauce, start experimenting with flavors and ingredients.

That is exactly what I did with this cherry coke BBQ sauce. The sauce has the perfect balance of sweetness you would expect and a tangy surprise that balances the savoriness from grilled meat. There are slight hints of the cherry coke in the sauce that elevate an ordinary sauce into something special. Don’t worry the flavor is not overwhelming.

In a sauce pan, add ketchup, yellow mustard, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce, apple cider vinegar, cherry coke and hot sauce.

Simmer on the store top over low heat until the sauce starts to thicken. Be sure to whisk it every few minutes to ensure nothing burns to the bottom. You want to make sure that all the ingredients are well incorporated together.

Store the cherry coke BBQ sauce in air tight mason jars. Simply pour the sauce in the jar, close the top and pop it in the fridge. Store the Sweet and Tangy BBQ Sauce in the fridge for up to 2 weeks.

How to grill the cherry coke BBQ chicken.

Once the brining is done, remove the cherry coke chicken from the liquid and pat it dry.

Next, drizzle olive oil all over the brined chicken. This will not only work as a binder for the seasoning, but will help the skin get nice and crispy from the charcoal grill.

Seasoned the chicken halves with Dad’s Sweet BBQ seasoning. This will add the perfect level of sweet and savory flavors that compliment the brine and cherry coke BBQ sauce.

Preheat the grill to 375 degrees and set it for dual zone grilling.

How to create dual zone heat.

Dual heat zones are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Place the chicken skin side up on the indirect side and cook until the breast registers an internal temperature of 150 degrees.  Total cook time should be around 45 minutes depending on the side of the bird.

Move the grilled chicken to the direct side over the coals just shy of 160 degrees to get the skin nice and crispy. DO NOT step away from the grill. This is where people most commonly burn their chicken. The juices from the chicken may cause flare ups which will torch the bird. Carefully, sear the outside.

Next, sauce up the Cherry Coke BBQ Chicken. Take a brush and cover the chicken. Leave the chicken on the grill for 1-2 minutes to allow the sauce to caramelize over the chicken and get nice and tacky.

Remove it from the grill and let it rest for 10-15 minutes. This is a very important step in this process. During the rest period, the chicken will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product. It will also bring up the final temp on the chicken to 165 degrees

The only thing to do is to cut up the Cherry Coke BBQ Chicken into smaller pieces, pour the sauce into a small dipping dish and enjoy!

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Cherry Coke BBQ Chicken

This Cherry coke BBQ chicken is saucy, sweet, spicy and delicious! The marinade and BBQ sauce make this the perfect summer grilling recipe.

Course Main Course

Cuisine American

Keyword chicken dinner ideas, easy recipe, grilled chicken recipe, how to grill chicken, soda chicken

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Calories 848kcal

Author Maciek Zurawski

Ingredients

• 3 lb Whole chicken
• 6 cans Cherry coke
• 6 tbsp Kosher salt
• 2 Jalapenos, sliced
• 1 tbsp Olive oil
• 2 tbsp Sweet BBQ seasoning.

Cherry Coke BBQ Sauce Ingredients.

• 1 cup Ketchup
• 3/4 cup Brown sugar
• 1/2 can Cherry coke
• 1/4 cup Molasses
• 2 tbsp Honey
• 3 tbsp Apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Yellow mustard
• 1 tbsp Hot sauce
• 1 tbsp All purpose seasoning

Instructions

• In a large bucket or bowl, add 6 cans of cherry coke, sliced jalapenos, salt and mix until the salt is dissolved.
• Cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken can lay flat. Cut the down the middle to create 2 chicken halves.
• Place the chicken halves into the brine and make sure to fully submerge. If the chicken keeps floating, place a plate on top to keep it down. Brine the chicken an hour for every pound or at a minimum, 1 hour in total.
• When ready, remove the chicken from the brin and pat it dry.
• Drizzle the chicken with olive oil and season with a sweet bbq rub.
• Preheat the grill to 375 degrees and set it for dual zone grilling.
• Place the chicken skin side up on the indirect side and cook until the breast registers an internal temperature of 150 degrees.  Total cook time should be around 45 minutes depending on the side of the bird.
• Move the grilled chicken to the direct heat side over the grill, skin side down and sear for 2-3 minutes. Flip and continue cooking until the breast reaches 160 degrees.
• Before removing from the grill, brush the chicken on both sides with the Cherry Coke BBQ Sauce. Grill for 1-2 minutes to allow the sauce to caramelize and get nice and tacky.
• Remove it from the grill and let it rest for 10-15 minutes. Serve and enjoy!

Cherry Coke BBQ Sauce

• In a small sauce pan, add all the bbq sauce ingredients, mix and bring to a simmer over low heat.
• Cook until the sauce starts to thicken, about 10-15 minutes. Be sure to whisk it every few minutes to ensure nothing burns to the bottom.

Notes

• For best results use Kosher salt in the brine.
• Any cut of chicken will work for this recipe. You can brine a whole uncut chicken, spatchcock it, only use boneless breast or thighs. Whatever your preference, use that.
• Adjust heat levels with hot sauce. Traditional BBQ sauce is on the sweeter side, adding hot sauce breaks up the sweetness and adds a little punch at the end.
• Adjust smokey levels with smoked paprika. Instead of adding liquid smoke, add natural flavoring through spices.

Nutrition

Calories: 848kcal | Carbohydrates: 153g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 7919mg | Potassium: 846mg | Fiber: 1g | Sugar: 140g | Vitamin A: 718IU | Vitamin C: 12mg | Calcium: 200mg | Iron: 6mg

Lean and flavorful, venison is the perfect substitute protein for beef or lamb. This Perfectly Grilled Venison Tenderloin was cooked to a medium rare making it tender and juicy. Paired with a homemade blueberry sauce, this recipe makes for a perfect weeknight dinner.

If you like venison, then you have to try my smoked elk puff pastries. They are the perfect bite side appetizer. Or grill up a delicious venison burger using ground venison for the patty meat. Savory from the caramelized onions, this burger is tender, juicy and packed with bursting flavor.

What is venison meat?

Venison is a type of meat. Unlike beef that comes from a cow, pork from pig or poultry from chicken, venison comes from wild game. These include elk, moose, antelope or the most common animal, deer.

Venison has many health benefits to it. It’s leaner than beef, has less saturated fat and more vitamins and omega 3’s than any other protein.

Because of it’s thinner muscle fibers, venison meat is very tender.

What does venison taste like?

People refer to venison meat as gamey. It has a richer, more complex taste vs. beef, with earthy notes and musky flavor.

Venison pairs well with savory and tangy flavors. For seasoning, my recommendation is to stay away from traditional sweet BBQ flavors and use herby and savory rubs.

Venison also pairs well with tangy or tart sauces. Adding a blueberry sauce to a perfectly grilled venison tenderloin ads a burst of freshness and tanginess.

Ingredient List for the Perfectly Grilled Venison Tenderloin.

• Venison tenderloin: long thin tenderloin that will be grilled hot and fast.
• Olive oil: used as the seasoning binder on the venison.
• Seasoning: I used an all purpose rub that has the perfect level of savory flavors.
• Fresh blueberries: provide tanginess to a homemade sauce.
• Apple cider vinegar: add tartness to the blueberry sauce.
• Brown sugar: dark brown sugar is less sweet and helps caramelize the sauce.
• Lemon: a burst of zestiness to the sauce
• Rosemary: freshly chopped rosemary has an earthy woodsy flavor that perfectly compliments venison.

Step 1: How to properly prepare a venison tenderloin

Start by removing the venison tenderloin from it’s packaging and pat it dry.

Next, remove the heal that is at the end of the loin. The meat is so tender, a simple pull will remove the end. No need for a knife. Leave the heal whole or dice it up and make a smoked venison red curry. This is a perfect example of swapping beef for venison in a traditional recipe.

In order for the tenderloin to cook evenly, slice off the ends that tapper off. Again, those can be saved for a stew.

By not removing the ends, you risk drying them out during the grilling process making them tough and not pleasant to eat.

Finally, remove any silver skin that is left on the center cut. This is not fat and will not render down during the grilling process. It will however get tougher during the cook making it chewy and inedible. Using a sharp trimming knife, punch under the sliver skin and slice with the knife facing up and away. This will help prevent any meat being trimmed off.

Drizzle olive oil over the entire venison tenderloin and season with Dad’s All Purpose rub. This rub has the perfect balance of salt and pepper along with hints of smoked paprika and garlic. Ideal savory rub for game meat.

Step 2: How to grill the perfect venison tenderloin.

Preheat the grill to a medium heat between 400-450 degrees and set for dual zone cooking. This recipe calls for a hot and fast cook, most if not all will be done on the direct side.

How to create dual zone heat

Dual heat zones are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Sear the venison tenderloin on the direct side 1 minute per side making sure to get an even cook throughout. Frequent flipping ensures a good crust all around and cooks the meat evenly around all sides to get the perfect medium rare finish.

Remove the perfectly grilled venison tenderloin between 125 – 130 degrees Fahrenheit. Do not grill the meat above a medium finish. This is a very lean meat and has no fat to help keep it tender. Overcooking will cause the venison to dry out creating a tough bite.

Remove the venison off the grill and let it rest 10-15 minutes. This is a very important step in the cooking process. Resting will help redistribute the juices throughout the meat, keeping the protein tender and juicy.

Step 3: How to make a homemade blueberry sauce.

This delicious tangy blueberry sauce is the perfecting topping to a perfectly grilled venison. The tartness of the blueberries and zestiness from the lemon are the perfect compliment to the rich venison flavor.

In a sauce pan, add the fresh blueberries, water, freshly squeezed lemon juice and lemon zest, a diced yellow onion, finely chopped fresh rosemary, dark brown sugar and apple cider vinegar. Mix the ingredients together over a low heat. Continue to simmer the blueberry sauce until it thickens to the perfect consistency.

Step 4: Serve the perfectly grilled venison tenderloin.

When the venison has rested, slice the tenderloin into single serve medallions, pour the homemade blueberry sauce over everything and serve. Enjoy!

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Perfectly Grilled Venison Tenderloin

This perfectly grilled venison tenderloin was tender, juicy and bursting with flavor. Use venison in a beef recipe next time. It's the best.

Course Main Course

Cuisine American

Keyword easy venison recipe, how to grill venison, venison, venison tenderloin, wild game

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Calories 106kcal

Author Maciek Zurawski

Ingredients

Venison Ingredients

• 2 strips Venison tenderloin
• 2 tbsp Olive oil
• 4 tbsp All purpose rub

Blueberry Sauce Ingredients

• 2 cups Blueberries
• 1/2 cup Water
• 1/4 cup Diced yellow onion
• 1/4 cup Dark brown sugar
• 1/4 cup Apple cider vinegar
• 1 tbsp Finely chopped rosemary
• 1 Lemon

Instructions

• Start by removing the venison tenderloin from its packaging and pat it dry using paper towels.
• Remove the heal that is at the end of the loin and cut off the tapered ends of the tenderloin. Place the sliced off pieces into a ziplock back and freeze for later.
• Remove any silver skin that is visible on the tenderloin.
• Drizzle olive oil over the entire center cut venison tenderloin and season with an all purpose rub.
• Preheat the grill to a medium heat between 400-450 degrees and set for dual zone cooking
• Sear the venison tenderloin on the direct side 1 minute per side making sure to get an even cook throughout.
• Remove the perfectly grilled venison tenderloin between 125 – 130 degrees Fahrenheit.
• Rest the meat for 10-15 minutes.
• In a sauce pan, add the fresh blueberries, water, freshly squeezed lemon juice and lemon zest, a diced yellow onion, finely chopped fresh rosemary, dark brown sugar and apple cider vinegar. Mix the ingredients together over a low heat.Continue to simmer the blueberry sauce until it thickens to the perfect consistency.
• Before serving, slice the perfectly grilled venison tenderloin into single serve medallions, top with some blueberry sauce and enjoy!

Notes

By not removing the ends, you risk drying them out during the grilling process making them tough and not pleasant to eat.

Dice up the sliced off venison pieces and make a stew or curry.  Grill the heal as a steak.

Silver skin is not fat and will not render down during the grilling process. 

Even though the venison is grilled hot and fast on the direct side of the heat, make sure to have a dual zone set up.  Move the venison to the cooler side to finish cooking if the internal temperature is too low, but the crust is perfectly seared.

This is a very lean meat and has no fat to help keep it tender. Overcooking will cause the venison to dry out creating a tough bite.

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 6mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 222IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 3mg

If you want to start making homemade sauces, try this delicious Sweet and Tangy BBQ Sauce. It’s a classic grilling sauce that you should have in the fridge at all times. The sauce has the perfect balance of sweetness you would expect and a tangy surprise that balances the savoriness from grilled meat.

And if you like bourbon, check out my Easy Bourbon BBQ Sauce. It has a rich, warming flavor without the effects of alcohol.

Ingredients List for a Sweet and Tangy BBQ Sauce.

Ketchup: this is the base for any tomato based BBQ sauce.

Yellow mustard: provide acidy and tanginess to the sauce.

Honey: adds natural sweetness and shine.

Brown sugar: adds caramelization to the sauce when brushed on meats.

Molasses: adds a sweet and smokey flavor to the sauce.

Apple cider vinegar: creates a tangy balance to the sweetness from the brown sugar and molasses.

Hot sauce: adds a little kick and breaks up the sweetness of the sauce. Adjust heat levels to your liking.

Worcestershire sauce: adds a savory and umami flavor the BBQ sauce.

All Purpose seasoning: adds savoriness and BBQ flavors like smoked paprika to the sauce.

Step 1: How to make a delicious Sweet and Tangy BBQ Sauce.

Once you make your first BBQ sauce, there is no going back to store bought options.  Best of all, you can modify the spice or sweetness levels to your liking. It’s fast and easy to make a large batch and save for later or enjoy all week long!

In a sauce pan, add ketchup, yellow mustard, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce, apple cider vinegar and hot sauce.

Simmer on the store top over low heat until the sauce starts to thicken. Be sure to whisk it every few minutes to ensure nothing burns to the bottom. You want to make sure that all the ingredients are well incorporated together.

Once the sauce is done, brush it on your smoked beer can chicken, dunk grilled chicken lollipops into the sticky BBQ sauce or add it as a condiment on your favorite grilled burger.

Step 2: How to store leftover BBQ sauce.

One of the benefits of making BBQ sauce at home is you can make it in advance. I like to store my sauce in air tight mason jars. Simply pour the sauce in the jar, close the top and pop it in the fridge. Store the Sweet and Tangy BBQ Sauce in the fridge for up to 2 weeks.

Enjoy your labor of love every day for lunch and dinner. This is also a great holiday gift idea for those foodies in your family or the avid BBQ’er.

How to serve a Sweet and Tangy BBQ Sauce

• Glaze the delicious sauce over my Braided Pork Loin or Grilled Spatchcock Chicken while still on the grill. This allows the sauce to caramelize over the savory meat making it sticky and delicious with each bite.

• Dip Grilled Butterflied Chicken Drumsticks in the sweet sauce for a beautiful glaze and finish.
• Spread it on your favorite summer burger or sandwich as your choice of condiment.

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Sweet and Tangy BBQ sauce

This delicious Sweet and Tangy BBQ Sauce has the perfect balance of sweetness you would expect and a tangy surprise to balance everything.

Course Side Dish

Cuisine American

Keyword easy sauce recipe, homemade bbq sauce, how to make bbq sauce, sweet and tangy bbq sauce, sweet bbq sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 20 People

Calories 126kcal

Author Maciek Zurawski

Ingredients

• 1.5 cups Ketchup
• 1.5 cups Brown sugar
• 1/2 cup Honey
• 1/4 cup Apple cider vinegar
• 1/4 cup Molasses
• 1/4 cup Worcestershire sauce
• 2 tbsp Yellow mustard
• 1 tbsp Hot sauce
• 1 tbsp All purpose seasoning

Instructions

• Measure out your ingredients.
• In a sauce pan, add ketchup, mustard, brown sugar, honey, molasses, Worcestershire sauce, apple cider vinegar, hot sauce and all purpose rub. Simmer over low heat until the sauce starts to thicken.
• Taste and adjust for heat, sweetness of tanginess.
• Brush on protein or store in airtight mason jars for later use.

Notes

How to adjust flavor levels:

• Add smoked paprika for a more smokey flavor.
• Add bourbon for a savory rich finish.
• Add your favorite soda pop for a fun twist on a recipe
• Add more hot sauce for more kick.

How to store BBQ sauce:

• Homemade BBQ sauce can be used up to 2 weeks if stored in the fridge. 
• Pour the sauce into airtight mason jars.  Use when needed.

Nutrition

Calories: 126kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 254mg | Potassium: 178mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

These bang bang chicken skewers are the perfect summer grilling recipe.  Perfectly grilled chicken thighs brushed with a creamy sauce. It’s a nice departure from my traditional BBQ flavors and definitely something I will be making over and over again.  Fast and easy, this is the perfect weeknight dinner.

Step 1: Prep the Chicken Skewers.

For this recipe, I went with chicken thighs.  I personally prefer thighs over breast as they are fattier and have more flavor. That said, feel free to use whichever cut you like most. Cut the chicken into 1 inch cubes and season with Dad’s All Purpose rub. Mix it all together making sure you the seasoning is evenly distributed around all the pieces.

Next, skewer individual pieces of chicken onto a skewer stick and these are ready to hit the grill.

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Step 2: How to make bang bang sauce.

This simple bang bang sauce is creamy, savory and has a slight kick to it. It’s the perfect coating to the perfectly grilled chicken,

In a mixing bowl, add mayo, sriracha, sweet chili sauce and rice vinegar.  Whisk the ingredients together and set aside.

Step 3: Grill the bang bang chicken skewers

Set the grill to high direct heat at 450 degrees and place the chicken skewers on the grill.  Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp.  Before serving, brush the skewers with the bang bang sauce. The fire might start to flare up because of the fatty mayo so be careful not to overcook and burn the chicken.

Remove the bang bang chicken skewers off the grill and let the protein rest for 5 minutes. Before serving, add some chopped green onions and sprinkle toasted sesame seeds over the top and enjoy!

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Bang Bang Chicken

These bang bang chicken skewers are the perfect summer grilling recipe.  Perfectly grilled chicken thighs brushed with a creamy sauce.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword bang bang chicken, chicken skewers, skewer recipe, grilled chicken recipe, bang bang sauce, chicken sauce, easy meal idea, fast and easy dinner, skewers,, skewer recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 752kcal

Author Maciek Zurawski

Ingredients

• 2 lbs Boneless chicken thighs
• 2 tbsp Dad's All Purpose rub
• 1 tbsp Olive oil

Bang Bang Sauce Ingredients

• 1 tbsp Sriracha
• 1 tbsp Rice vinegar
• 1/2 cup Mayo
• 1/4 cup Sweet chili sauce

Instructions

• Cut the chicken thighs into 1 inch cubes. Throw the cut up ingredients into a bowl and season with Dad's All Purpose rub. 
• Skewer the chicken.
• To make the bang bang sauce, in a mixing bowl, add mayo, sriracha, sweet chili sauce and rice vinegar.  Whisk the ingredients together and set aside.
• Preheat the grill to a high direct heat at 450 degrees and place the chicken skewers on the grill. 
• Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp. 
• Before removing the chicken skewers off the grill, brush them with the bang bang sauce.
• Remove the skewers off the grill and let the protein rest for 5 minutes.
• Top with some chopped green onions and sprinkle toasted sesame seeds.

Nutrition

Calories: 752kcal | Carbohydrates: 9g | Protein: 37g | Fat: 62g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 598mg | Potassium: 475mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

I picked up some delicious and juicy peaches from my local farmers market and knew I needed to incorporate these into a dish somehow.  Since pork goes so well with fruit, decided to make grilled peach and bourbon pork chops. The tenderness of the pork mixed with the sweetness and tanginess of the peaches was a winning combo. With only a few simple ingredients, this dish is a great summer recipe that is quick and easy to make.  Let me show you how.

Step 1: Prep the pork chops

Pork is a deliciously flavorful and fatty cut of meat.  All you need is a little bit of seasoning to enhance the natural flavors.

For the perfect balance of savory and a hint of sweetness, season the pork chops with Dad’s Maple Bourbon rub. It’s the perfect blend mix of sweet and savory. Make sure to cover all sides of the meat.  Do not be shy with the seasoning. Set aside and allow the chops to sweat and absorb the seasoning.

Next, take a few fresh semi soft peaches, remove the seed and cut into quarters. Season with Dad’s Maple Bourbon rub for some savoriness.

Dad’s Seasonings

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Step 2: Prepare the peach and bourbon glaze

The star of this recipe, is the peach and whiskey glaze.  If there is one sauce you should make from my recipes, it’s definitely this one! I’m going to make this as a wing sauce too.

In a sauce pan add peach preserve, bourbon of choice, BBQ sauce of choice and Dad’s Maple Bourbon rub . Mix the ingredients together. The alcohol content will cook off making it safe to be consumed by children.  All that’s left are the sweet, savory and smokey notes.

Bring the sauce to a boil and then simmer over low heat. Whisk occasionally until the mixture thickens.

Step 3: Grill the perfect peach and bourbon pork chops

Preheat the grill to high heat or 450 degrees and set for dual zone grilling

Place the seasoned pork chops on the direct side of the grates first. Flip every 2-3 minutes to get an even cook throughout.  Once you see the a dark brown crust around the edges and the internal temperature reached 130 degrees, move to the indirect side. Brush the peach and bourbon glaze over the chops just before removing them off the grill.

Once the internal temperature reaches 140 degrees, remove them off the grill.  Total grill time should be between 15-20 minutes depending on the thickness of the meat.

Next, place the seasoned peach quarters on the hot grill grates and let them cook for 2-3 minutes. This is just enough for them to soften and build some nice grill marks on the outside.

Let the grilled peach and bourbon pork chops rest for 10 minutes which will help redistribute all the juices, finish cooking and leave the meat nice and tender. 

Serve the pork chops on a large platter, surround with the grilled peaches, add some extra peach and bourbon glaze over the top and enjoy!

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Peach and Bourbon Pork Chops

The tenderness of the pork mixed with the sweetness and tanginess of the peaches was a winning combo peach and bourbon pork chops recipe.

Course Main Course

Cuisine American

Keyword peach and bourbon pork chops, grilled pork chops, pork sauce, pork glaze recipe, peach glaze recipe, bourbon glaze recipe, grilled pork chops, how to grill the perfect pork chops,, pork chop recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 600kcal

Author Maciek Zurawski

Ingredients

• 4 Bone-in thick pork chops
• 2.5 tbsp Dad's Maple Bourbon rub
• 1 tbsp Olive oil
• 4 Fresh peaches

Peach and Bourbon Glaze Ingredients

• 12 oz Peach Preserve
• 1/2 cup BBQ sauce
• 1 tbsp Dad's Maple Bourbon rub

Instructions

• Season the pork chops with Dad's Maple Bourbon rub on all sides. Set aside and allow the chops to sweat and absorb the seasoning.
• Deseed the fresh peaches and cut into quarters. Season with Dad's Maple Bourbon rub for some savoriness.
• For the peach and bourbon glaze, in a sauce pan add peach preserve, bourbon of choice, BBQ sauce of choice and Dad'sMaple Bourbon rub . Mix the ingredients together. Bring the sauce to a boil and then simmer over low heat. Whisk occasionally until the mixture thickens.
• Preheat the grill to high heat or 450 degrees and set for dual zone grilling.
• Place the seasoned pork chops on the direct side of the grates first. Flip every 2-3 minutes to get an even cook throughout. Move to the indirect side once the internal temperature reaches 130 degrees.
• Brush the peach and bourbon glaze over the chops just before removing them off the grill.
• Once the internal temperature reaches 140 degrees, remove them from the grill. 
• Place the seasoned peach quarters on the hot grill grates and let them cook for 2-3 minutes. This is just enough for them to soften and build some nice grill marks on the outside.
• Let the grilled peach and bourbon pork chops rest for 10 minutes
• Serve and enjoy!

Nutrition

Calories: 600kcal | Carbohydrates: 88g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 479mg | Potassium: 831mg | Fiber: 4g | Sugar: 66g | Vitamin A: 574IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 2mg

These grilled Chicken Drumsticks in Dr. Pepper BBQ Sauce were tender, juicy and very flavorful.  Definitely could pick up some of the soda flavors without overpowering the meat.  This recipe is the perfect summer bbq dish. The sweet and savory notes will be enjoyed by both adults as well as kids.

Try my grilled chicken lollipops for a fun chicken drumstick dinner or Grilled Dr. Pepper Baby Back Ribs

Ingredient list for Chicken Drumsticks in a Dr. Pepper Sauce

• Chicken Drumsticks: drumsticks are a fun and easy meal. You can make this recipe using chicken wings as an alternative.
• Dr. Pepper Soda: this will add the sweet flavor to the BBQ sauce.
• Ketchup: this is the base for any tomato based BBQ sauce.
• Yellow Mustard: provide acidy and tanginess to the sauce.
• Molasses: adds a sweet and smokey flavor to the sauce.
• Apple cider vinegar: creates a tangy balance to the sweetness from the brown sugar and molasses.
• Worcestershire sauce: adds a savory and umami flavor the BBQ sauce.
• All Purpose seasoning: adds savoriness and BBQ flavors like smoked paprika to the sauce.

Step 1: How to prepare chicken drumsticks for the grill.

Chicken drumsticks are easy to cook, easy to handle and delicious to eat. However, this recipe can be made with any part of the chicken from the wings, bone-in thighs, breast or whole chicken. Another great option is to do lollipop chicken drumsticks which are always show stoppers at parties and fun to eat.

Whatever your preferred cut of chicken, this recipe is the perfect summer bbq meal.

Start by cleaning up your chicken drumsticks and cutting off any loose pieces without removing the skin. Next, pull the skin over the meat and drizzle with some olive oil and season generously with Dad’s All Purpose rub.

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Step 2: How to make a Dr. Pepper BBQ sauce.

Homemade BBQ sauce is the way to go.  You can always adjust the tanginess, spiciness or sweetness to your liking. This Dr. Pepper bbq sauce had a little bit of all the above.  It might be my new favorite BBQ sauce.  You can definitely taste the various flavor profiles of a Dr. Pepper but it’s not overpowering for those that are not fans of the drink.  It’s the perfect flavor compliment to the savory chicken.  Ingredients are simple and sauce is easy to make.

In a sauce pan, add 1 can of Dr. Pepper soda, ketchup, yellow mustard, molasses, red wine vinegar, brown sugar, Worcestershire sauce and Dad’s Sweet BBQ rub.  Mix it all together simmering over low heat until the sauce thickens.

For a more traditional homemade sauce, try my Sweet and Tangy BBQ Sauce. It has just the right levels of sweetness, heat and tanginess that will work on any grilled meat.

Step 3: How to perfectly grill chicken drumsticks in Dr. Pepper BBQ sauce.

Preheat the grill to 375 degrees and set for indirect heat. Place the chicken drumsticks on the indirect side first for 45 minutes or until the internal temperature of the meat is 175 degrees. 

Next, place the grilled drumsticks on the direct side to get a nice char on the skin.  Flip every 30 seconds until you build a good char on the skin.

Move the grilled drumsticks to a bowl and let them rest for 5 minutes.

Next, pour the sauce over the chicken and mix to get an even coat throughout. Enjoy these flavorful and juicy Chicken Drumsticks in Dr. Pepper BBQ Sauce.

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If you tried this Sweet and Tangy BBQ Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

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Chicken Drumsticks in Dr. Pepper BBQ Sauce

These grilled chicken drumsticks in Dr. Pepper BBQ sauce were tender, sweet, savory. Best of all enjoyed by both adults and kids.

Course Main Course, Snack

Cuisine American

Keyword 30 minute bbq ribs, fast and easy ribs, grilled ribs, bbq ribs, how to grill bbq ribs, baby back ribs, chicken drumsticks in dr. pepper bbq sauce, grilled drumsticks, grilled chicken, dr. pepper sauce, dr. pepper bbq sauce recipe, homemade bbq sauce recipe, chicken drumsticks in sauce, chicken lollipops, grilled chicken lollipops, d. pepper sauce recipe, grilled margarita chicken, grilled chicken breast recipes, chicken recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes, homemade pesto

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 People

Calories 506kcal

Author Maciek Zurawski

Ingredients

• 12 Chicken drumsticks
• 3 tbsp Dad's all purpose seasoning
• tbso Olive Oil

Dr. Pepper BBQ Sauce Ingredients

• 1 can Dr. Pepper soda
• 1/2 cup Ketchup
• 1/4 cup Yellow mustard
• 1/4 cup Molasses
• 2 tbsp Red wine vinegar or apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dad's Sweet BBQ rub

Instructions

• Start by cleaning up your chicken drumsticks and cutting off any loose pieces without removing the skin.
• Drizzle with olive oil and season generously with Dad's All Purpose rub.
• Preheat the grill to 375 degrees and set for dual zone grilling.
• Place the chicken on the indirect side first for 45 minutes or until the internal temperature of the meat is 175 degrees. 
• Dr. Pepper sauce: in a sauce pan, add a can of Dr. Pepper soda, ketchup, yellow mustard, molasses, red wine vinegar, brown sugar, Worcestershire sauce and Dad's Sweet BBQ rub.  Mix it all together simmering over low heat until the sauce thickens.
• Once the chicken drumsticks reach the correct temperature, move them to the direct side to get a nice char on the skin.  Flip every 30 seconds until you build a good char on the skin.
• Move the grilled drumsticks to a bowl and let them rest for 5 minutes.
• Next, pour the home dr. pepper bbq sauce over the chicken and mix to get an even coat throughout. Enjoy!

Notes

• A great alternative to chicken drumsticks are wings, quarters, or breast.
• Remember to grill chicken drumsticks to 175 degrees Fahrenheit.  This is because the bone acts as an insulator, slowing down the transfer of heat to the surrounding meat.
• Make a large batch of the Dr. Pepper BBQ Sauce and store it in an air tight jar in the fridge to enjoy throughout the week.
• If you are not a fan of Dr. Pepper, try other soda alternatives to sweeten your BBQ sauce.
•  

Nutrition

Calories: 506kcal | Carbohydrates: 36g | Protein: 41g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 209mg | Sodium: 759mg | Potassium: 959mg | Fiber: 1g | Sugar: 33g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg

Looking for a quick and delicious taco dinner?  These simple marinated steak tacos with an avocado salsa only took a few minutes to make and were filled with delicious savory, fresh and spicy notes all in one bite.  Made homemade corn tortilla’s that took this recipe to a whole new level! This recipe made for one memorable taco feast!

Step 1: Prepare the marinade

This recipe does require a marinade. For best flavor, I recommend making the marinade the night before. The next day, all you have to do is grill up the steak.

Start by taking the outside skirt steak and cutting into smaller foot long pieces. This helps the meat get fully covered in the marinade and easier to handle later on the grill

Place the unseasoned skirt steak pieces into a slider bag or deep container and start adding the marinade ingredients. Add orange juice, grated white onion and jalapeno pepper, fresh cilantro and Dad’s Taco seasoning.

Close the slider bag and make sure to mix the ingredients together with the steak.

Set in the fridge overnight.

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Step 2: How to make a homemade avocado salsa.

What’s better than some freshly made homemade salsa on your tacos? I thought so.

This green avocado salsa was the perfect topping to a simple dish. The burst of freshness, creaminess and heat was the perfect topping to the tender skirt steak.

In a blender add 2 pitted avocados, handful of cilantro, salt, 2 tomatillos, white onion, freshly squeezed lime juice, 1/2 cup water and more Dad’s Taco seasoning. Blend the ingredients together until you get a smooth consistency.

Place it in the fridge until you are ready to plate.

If you prefer a more traditional salsa, then you have to try my salsa recipe. It’s got heat, flavor and zest. Everyone loves it.

Step 3: Homemade corn tortillas

I recently started making my own homemade tortillas and I’m hooked. Don’t get me wrong, store bought are still good, but fresh, warm savory tortillas made on the grill just hit differently.

I started using Masienda’s Corn Masa. It’s a tortilla masa that you just add water to. There are a lot of great varieties available from blue, yellow, red and white masa’s. I had the blue and white masa’s and they were both outstanding.

To prepare the tortillas, slowly add one cup of warm water to one cup of the masa. Mix the water into the masa using your hands until all the powder is incorporated. Next, roll out golf sized balls of the masa.

Using a tortilla press, flatten the masa balls into flat raw tortillas, one at a time.

Preheat the grill to a high heat. Place a comal or a cast iron skillet on the grates and heat up. Add the raw tortilla’s to the pan and flip after 1 minute. You do not want to burn them.

Homemade tortilla’s take a more more minutes to make, but cook very fast. I have a great youtube video showing the process step by step. Check it out!

If you don’t have the time or tools, store bought tortillas will work just as well. Depending on your preference you can pick from corn or flour tortillas.

• Corn tortillas: great for tacos. Made with whole grains, they have more fiber and are gluten free. The con is that they tend to break more easily making for one messy feast.
• Flour tortillas: mild in flavor with a soft pillowy texture. Usually used for fajitas and quesadillas, some prefer using flour tortilla’s on taco’s as well.

Step : How the grill up the perfect marinated steak tacos.

Preheat the grill to 450 degrees and set for direct heat. Cook the marinated steak pieces 2 minutes per side.

Remove them off the grill and let them rest for 10 minutes wrapping it in foil.  

Before serving, cube up the grilled outside skirt steak into small bite size cubes.

Top each tortilla with a spoonful of the steak, top with some freshly chopped white onion and cilantro, add the homemade avocado salsa and enjoy this amazingly delicious marinated steak tacos. Enjoy!

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Marinated Steak Tacos

These simple marinated steak tacos with an avocado salsa were filled with delicious savory, fresh and spicy notes all in one bite. 

Course Main Course, Snack

Cuisine Mexican

Keyword grilling recipes, grillin with dad recipes, grilling with dad recipes, taco recipes, marinated steak tacos, outside skirt steak recipe, taco tuesday, avocado salsa recipe, steak marinade, taco marinade, marinade recipe, grilled skirt steak, steak tacos, homemade tortilla’s

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Servings 4 People

Calories 422kcal

Author Maciek Zurawski

Equipment

• Tortilla Press
• Comal or Cast Iron Skillet
• Grill

Ingredients

• 1 lbs Outside skirt steak

Steak Marinade Ingredients

• 2 cups Orange juice
• 2 Limes Juiced
• 1/4 White onion
• 1 Jalapeno
• Handful of cilantro
• 2 tbsp Dad's Taco seasoning

Avocado Salsa Ingredients

• 2 Pitted avocados
• 2 Tomatillos
• 2 Limes Juiced
• 1 tbsp Dad's Taco seasoning
• 1/2 cup Water
• 1/4 White onion
• Handful of cilantro

Homemade Tortilla Ingredients

• 1 cup Tortilla Masa
• 1 cup Warm water

Instructions

• Cut the long outside skirt steak into small foot size pieces.
• Place the unseasoned skirt steak pieces into a slider bag or deep container and start adding the marinade ingredients. Add orange juice, grated white onion and jalapeno pepper, fresh cilantro and Dad's Taco seasoning.
• Close the slider bag and make sure to mix the ingredients together with the steak.

  Set in the fridge overnight.
• In a blender add the pitted avocados, handful of cilantro, salt, tomatoes, white onion, freshly squeezed lime juice, water and more Dad's Taco seasoning. Blend the ingredients together until you get a smooth consistency. Place it in the fridge until you are ready to plate.
• To prepare the tortillas, slowly add one cup of warm water to one cup of the masa harina. Mix the water into the masa using your hands until all the powder is incorporated. Next roll out golf sized balls of the masa.
• Using a tortilla press, flatten the masa balls into flat raw tortillas, one at a time.
• Preheat the grill to a high heat. Place a comal or a cast iron skillet on the grates to heat up. Add the raw tortilla's to the pan and flip after 1 minute.
• Wrap them in a towel to keep warm and to prevent from drying out
• Preheat the grill to 450 degrees and set for direct heat. Cook the marinated steak pieces 2 minutes per side.
• Remove it off the grill and let it rest for 10 minutes wrapping it in foil.  
• Before serving, cube up the grilled outside skirt steak into small bite size cubes.
• Top each tortilla with a spoonful of the steak, top with some freshly chopped white onion and cilantro, add the homemade avocado salsa and enjoy this amazingly delicious marinated steak tacos.

Video

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 87mg | Potassium: 1209mg | Fiber: 10g | Sugar: 14g | Vitamin A: 495IU | Vitamin C: 99mg | Calcium: 60mg | Iron: 3mg

Elevate your steak with a delicious, flavorful and savory sauce.  This cowboy butter steak is grilled perfectly tender and juicy while the sauce adds an amazing rich buttery, herby flavor that will make your taste buds go crazy and wanting more.

Step 1: Prep the steak.

When picking steaks at the butcher or grocery store, look for thicker cuts.  These are more forgiving and harder to over cook.  Also, select pieces that have nice marbling.  You want that fat to keep the steak tender, juicy and flavorful.

For this recipe I went with a New York strip. Before the steak goes on the grill, it is very important to get it to room temperature.  Season all sides with seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.  

For the seasoning, a basic salt and pepper, or salt, pepper and garlic seasoning will do.  I used my new Dad’s All Purpose seasoning which has the perfect balance of those basic ingredients. You don’t want to go too heavy on the seasoning since a lot of it will come from the flavorful cowboy butter.

Set the seasoned steak aside and allow it to sweat and absorb the seasoning.

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Step 2: How to make cowboy butter sauce

Cowboy butter sauce is the perfect dipping sauce for your steak. Similar to a compound butter just in liquid form, this recipe can be adjusted to your flavor preferences.

In a skillet, add a stick of unsalted butter, minced garlic, diced shallot, fresh parsley and chives, dry thyme, a dash of cayenne pepper, crushed red pepper flakes, dijon mustard, Worcestershire sauce and Dad’s steak seasoning. Melt the ingredients over low heat until everything is nicely mixed together.

Step 3: How to grill the perfect cowboy butter steak.

Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process. 

Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.  This hot and fast steak is guaranteed to cook perfectly.

It’s OK to check the temp during the grilling process.   I use a meat thermometer by Thermoworks.  It’s very accurate and durable. 

Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook.  This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.

Once the steak has rested, slice thin cuts of the steak, dip it into the homemade cowboy butter and enjoy!

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Cowboy Butter Steak

This cowboy butter steak is grilled perfectly tender and juicy while the sauce adds an amazing rich buttery, herby flavor.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword cowboy butter sauce, cowboy butter recipes, cowboy butter recipe, how to make cowboy butter sauce., cowboy butter steak, grilled steak, cowboy butter, ny strip, how to grill a steak, steak sauce recipe, steak,, steak recipes, grilling recipes, grillin with dad recipes, steak butter recipes, food recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 People

Calories 1008kcal

Author Maciek Zurawski

Ingredients

Steak Ingredients

• 2 NY strip steaks
• 1 tbsp Olive oil
• 2 tbsp Dad's All Purpose rub

Cowboy Butter Ingredients

• 1 stick Unsalted butter
• 1 Shallot
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp Minced garlic
• 1 tbsp Dad's Steak seasoning
• 1 tbsp Fresh parsley
• 1 tbsp Fresh chives
• 1 tbsp Crushed red pepper flakes
• 1 tsp Dry thyme
• 1 tsp Cayenne pepper

Instructions

• Get the steak to room temperature. Season all sides with Dad's All Purpose rub. Set aside.
• To make the cowboy butter sauce, in a skillet, add a stick of unsalted butter, minced garlic, diced shallot, fresh parsley and chives, dry thyme, a dash of cayenne pepper, crushed red pepper flakes, dijon mustard, Worcestershire sauce and Dad's steak seasoning. Melt the ingredients over low heat until everything is nicely mixed together.
• Preheat the grill to 500 degrees and set it for direct heat.
• Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. 
• Remove the steak off the grill and let it rest for 10 minutes.

Video

Nutrition

Calories: 1008kcal | Carbohydrates: 7g | Protein: 48g | Fat: 88g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Trans Fat: 2g | Cholesterol: 302mg | Sodium: 403mg | Potassium: 905mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 5mg

This zesty maple bourbon salmon recipe is the best fish recipe I’ve made! The perfectly grilled salmon with tender and flaky meat cooked on a pile of citrus rings brushed in a sweet and savory maple bourbon glaze. All the flavor balance one another perfectly making for a delicious light summer meal.

If you are looking for something more meaty and filling, you have to check out my crab stuffed salmon dinner. It’s flavorful, savory and delicious!

Step 1: How to make a homemade maple bourbon glaze.

This zesty maple bourbon glaze is the perfect finish for the salmon recipe. It’s savory, sweet and citrusy. Put it on fish, chicken or pork. It will work on any protein.

Start by adding zest from an orange and squeezing fresh orange juice into a sauce pan. Next add maple syrup, bourbon of choice, minced garlic, soy sauce, hot sauce for a bit of heat and Dad’s Maple Bourbon rub to bring all the flavors together.

Mix the ingredients together and simmer over low heat until the the thickness of the sauce is to your liking.

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Step 2: Prep the salmon filet.

Salmon is a great protein option if you are trying to take a break from poultry or red meat. It’s high in fat making it flavorful and fun to cook. The seasoning and marinade options are endless and best of all it’s easy and quick to make.

I had a beautiful salmon filets in my freezer from Salmon and Sable. If you haven’t heard of them, please go check them out. They catch wild Alaskan salmon and other fish a few months out of the year and ship it directly to you. Does not even come close to store bought. Best of all it’s a small operation which I love to support.

I started off by seasoning the salmon filet with Dad’s Maple Bourbon rub gently pat it in and set aside.

Next, I decided to make a bed out of citrus fruit instead of using the traditional cedar plank. Slice 2 oranges and set aside. The zestiness of the fruit penetrates the meat balancing out the strong salmon flavor.

Step 3: Grill the perfect maple bourbon salmon.

Preheat the grill to a medium heat and set for indirect heat. I used my weber. I’ve been really enjoying cooking on this charcoal grill. I created an indirect heat set up by placing the charcoal the the sides of the grill and leaving the middle empty. That’s where I placed the citrus bed and seasoned salmon on top.

20 minutes into the cook, brush the maple bourbon glaze over the salmon. Continue to cook allowing the sauce to caramelize over the fish.

Remove from the grill once the internal temperature of the fish reached 130 degrees. Keeping it on the grill for longer will lead to dry meat even with all the citrus notes around. Remove and rest for 5 minutes.

Before serving the zesty maple bourbon salmon, drizzle a little more sauce over the top, sprinkle some chives and enjoy!

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Zesty Maple Bourbon Salmon

The zesty maple bourbon salmon is the perfect weeknight dinner option. Flaky, tender meat brushed in a sweet and savory maple bourbon glaze.

Course Main Course

Cuisine American

Keyword grilling recipes, grillin with dad recipes, fish recipes, salmon recipes, zesty maple bourbon salmon, maple bourbon glaze, grilled salmon, summer recipe, easy summer recipe, salmon recipe,

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 3 People

Calories 481kcal

Author Maciek Zurawski

Ingredients

• 3 Small salmon filets
• 2 Oranges
• 1 tbsp Dad's Maple Bourbon rub

Zesty Maple Bourbon Glaze Ingredients

• 1/2 cup Maple syrup
• 1/4 cup Bourbon
• 1 tbsp Dad's Maple Bourbon rub
• 1 tbsp Minced garlic
• 1 tbsp Soy sauce
• 1 tbsp Hot sauce
• 1 Zest from 1 orange
• 1/2 Juice from 1/2 orange

Instructions

• Start with the maple bourbon sauce. In a saucepan add zest from an orange and squeezing fresh orange juice. Next add maple syrup, bourbon of choice, minced garlic, soy sauce, hot sauce for a bit of heat and Dad's Maple Bourbon rub.

  Mix the ingredients together and simmer over low heat.
• Gently pat the salmon filets dry and season with Dad's Maple Bourbon rub.
• Slice 2 oranges in even side rings and set aside.
• Preheat the grill to a medium heat and set for indirect heat.
• Place the orange slices on the grates and place the seasoned salmon filets on top.
• After 20 minutes, brush the salmon with the zesty maple bourbon glaze. Continue cooking until the internal temperature reaches 130 degrees.
• Remove from the grill and rest for 5 minutes.
• Before serving, drizzle more maple bourbon sauce over the top, add chives and enjoy.

Video

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 569mg | Potassium: 1136mg | Fiber: 2g | Sugar: 40g | Vitamin A: 265IU | Vitamin C: 47mg | Calcium: 120mg | Iron: 2mg

This homemade beef crunchwrap is so easy, you will never go back to your favorite fast food restaurant! The meaty cheesy goodness makes for a tasty treat you will want as a snack, lunch, dinner or all three! Make a homemade taco sauce to go with it and you have the perfect weeknight meal.

Like ground beef in recipes then you have to try my smoked beef enchilada casserole recipe. It’s a savory, beefy Mexican lasagna.

Step 1: Chop up the veggies.

This beef crunchwrap recipe only takes a few minutes to make and once it hits the grill, you need to move fast. Having all the ingredients ready is important.

To start, make sure all your ingredients are ready. Chop up some iceberg lettuce, dice up the tomatoes and a jalapeno.

Step 2: Make a homemade taco sauce.

While I think packaged sauces are great for convenience, this homemade taco sauce is so quick and easy to make, it should be a staple in your fridge.

In a sauce pan add tomato sauce, white vinegar, water and Dad’s Taco seasoning. Place it over low heat and let it simmer. Whisk occasionally,

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Step 3: Grill the beef.

For this recipe I went with a beef crunchwrap. Check out my Easy Grilled Chicken Crunchwrap if you don’t want to use beef.

Start by preheating the griddle to high heat and add some olive oil to the flat top.  If you do not have a griddle, any flat top or stove top will work. 

Place the entire brick of beef on the hot surface and press down which will build a nice crust on the outside. Season the top with Dad’s Taco seasoning for flavor and flip once you see a nice brown crust below. Repeat the process on the other side.  As it browns, start to crumble the beef separating it into smaller pieces. Add in the chopped jalapenos and continue cooking. Now it’s time for some cheesy goodness!  Add shredded mozzarella and cheese cheese on top of your beef and mix it in as it melts.

Step 4: Assemble the beef crunchwrap

Time to assemble!  First, warm up your burrito tortilla.

Layer on shredded cheddar and mozzarella cheese followed with your cheesy ground beef and homemade taco sauce. Next, cover it all with a crunchy tostada and add a layer of shredded iceberg lettuce, diced tomatoes and some Mexican crema. Finally, cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.

Take the fully assembled beef crunchwrap back on the griddle with the seam down for it to seal.  After 1-2 minutes, flip it over for the final crunch on the top.

Finally, remove it off the griddle, slice it open and enjoy!

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Chicken Crunchwrap

Beef

Beef Crunchwrap

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Beef Crunchwrap

This homemade beef crunchwrap and homemade taco sauce are so easy, you will never go back to your favorite fast food restaurant!

Course Main Course, Snack

Cuisine Mexican

Keyword beef crunchwrap, crunchwrap recipe, griddle recipe, easy dinner idea, quick and easy dinner recipe, mexican dinner, homemade taco sauce, how to make taco sauce, ground beef recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 People

Calories 763kcal

Author Maciek Zurawski

Ingredients

• 1 lb Ground beef
• 1 tbsp Dad's Taco seasoning
• 1 cup Shredded mozzarella and cheddar cheese
• 1 cup Shredded iceburg lettuce
• 2 Roma tomatoes
• 4 Burrito tortillas
• 4 Tostada's
• 4 Flour taco tortillas
• 1 Jalapeno

Taco Sauce Ingredients

• 15 oz Tomato sauce can
• 2 tbsp White vinegar
• 1 tbsp Dad's Taco seasoning
• 1 tsp Cayenne pepper
• 1/2 cup Water
• Pinch of salt

Instructions

• Start with chopping up some iceberg lettuce, dice up the tomatoes and a jalapeno.
• To make the taco sauce, in a sauce pan add tomato sauce, white vinegar, water and Dad's Taco seasoning. Place it over low heat and let it simmer. Whisk occasionally.
• Preheat the griddle to high heat and add some olive oil to the flat top. 
• Place the entire brick of beef on the hot surface and press down. Season the top with Dad'sTaco seasoning and flip once the crust is brown below. Repeat the process on the other side. 
• crumble the beef separating it into smaller pieces. Add in the chopped jalapenos and continue cooking.
• Add shredded mozzarella and cheese cheese on top of your beef and mix it in as it melts.
• To assemble the beef crunchwrap, layer on shredded cheese followed with ground beef and homemade taco sauce. Next, cover it all with a crunchy tostada and add a layer of shredded iceberg lettuce, diced tomatoes and some Mexican crema. Finally, cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.
• Take the fully assembled beef crunchwrap back on the griddle with the seam down for it to seal.  After 1-2 minutes, flip it over for the final crunch on the top.

Video

Nutrition

Calories: 763kcal | Carbohydrates: 64g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1531mg | Potassium: 913mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 17mg | Calcium: 330mg | Iron: 7mg