Sometimes we try to overcomplicate recipes. Simple ingredients, easy cook is all you need to enjoy a delicious meal. This Easy Steak and Veggie Dinner came together in minutes, looked amazing and tasted even better.

Looking for quick and easy meal ideas, check out my Simple Al Pastor Tacos, Grilled Tortellini and Sausage meal or these Crispy Cajun Salmon Bites.

Key Ingredients needed for an Easy Steak and Veggie Dinner.

• Steak: for this recipe I went with a well marbled NY Strip. It’s tender, flavorful and has just the right amount of rendered fat to melt in your mouth.

• Seasoning: a simple steak seasoning to add that basting flavor we all enjoy at a restaurant.

• Veggies: be creative. I wanted color and went with asparagus, small tomatoes and red onion.

• Italian dressing: used to season the veggies once on the grill.

Prep steak and veggies first.

I cooked the entire Easy Steak and Veggie Dinner on the grill at the same time. Saves time, cooking tools and easy clean up.

For the NY strip steaks, I went with a light drizzle of olive oil for the binder and seasoned all size with Dad’s Steak seasoning. This rub has the perfect balance of salt, pepper, garlic, herbs and buttery notes. Just like a basted steak.

Set the steaks aside allowing the meat to sweat and absorb those amazing flavors.

Next, prep the veggies. This requires very little effort. Depending on what you pick, there might be some slicing involved.

I sliced off the asparagus tips and roughly chopped a red onion. I kept the leftover asparagus for a different recipe.

How to grill a steak on a griddle.

For this Easy Steak and Veggie Dinner recipe, I decided to cook the entire meal on my Weber Slate griddle. Yes, you can grill a steak on a flat top and still have a beautiful crust and perfect medium rare inside.

Set the burners to a medium heat and drizzle olive oil over the entire griddle.

Place the seasoned steaks first. Press down to build the crust.

Next the grilled steaks, drop in the veggies. Make sure they do not touch the raw meat. Flip them around to ensure an even cook all around.

Flip your steak every minute to ensure an even cook and to allow the crust to build over time. Remove the grilled steak off the grill once the internal temperature reaches 125 degrees. This will guarantee a medium rare steak.

Remove the steak from the grill and let it rest for 10 minutes. This process will help redistribute the juices, slow down the cooking process and make the meat tender and juicy.

Temperature Guide For Steak

• Medium-rare: 120-130°
• Medium: 130-140°
• Medium-well: 140-150°

Cover the veggies with a dome to allow steam to soften them. Finally drizzle some Italian dressing over the grilled veggies and give it one more flip.

Remove the colorful veggies from the grill and plate them onto a dish. Slice the beautifully grilled NY strip and enjoy this Easy Steak and Veggies Dinner for your next weeknight dinner.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Try these grilled steak recipes:

Beef

Grilled Tomahawk Steak

Beef

Steak Pinwheel

Beef

Steak and Shrimp Dinner

Beef

Beef Tataki

If you tried this Easy Steak and Veggie Dinner 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!

Print

Easy Steak and Veggie Dinner

Don't overcomplicate it. This Easy Steak and Veggie Dinner came together in minutes, looked amazing and tasted even better.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 660kcal

Author Maciek Zurawski

Ingredients

• 4 NY strip steaks
• 2 tbsp Olive oil
• 4 tbsp Steak seasoning
• 1.5 cups Asparagus tips
• 1.5 cups Mini tomatoes
• 1.5 cups Red onion
• 2 tbsp Italian dressing

Instructions

• Lightly drizzle the steaks with olive oil for the binder and seasoned all size with Dad's Steak seasoning.
• Prep the veggies by slicing the tips of the asparagus and roughly chopping a red onion.
• Set the griddle burners to a medium heat and drizzle olive oil over the entire griddle.
• Place the seasoned steaks first. Press down to build the crust.
• Drop in the veggies on the griddle and make sure they do not touch the raw meat. Flip them around to ensure an even cook all around.
• Flip your steak every minute to ensure an even cook and to allow the crust to build over time.
• Remove the grilled steak off the grill once the internal temperature reaches 125 degrees.
• Rest the steaks for 10 minutes before slicing.
• Cover the veggies with a dome to allow steam to soften them. Finally drizzle someItalian dressing over the grilled veggies and give it one more flip.
• Remove the colorful veggies from the grill and plate them onto a dish. Slice the beautifully grilled NY strip and enjoy.

Notes

• Bring the steak to room temperature before seasoning.
• Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.

Nutrition

Calories: 660kcal | Carbohydrates: 18g | Protein: 50g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 311mg | Potassium: 1196mg | Fiber: 4g | Sugar: 8g | Vitamin A: 684IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 7mg

What’s better than pork belly? Pork belly wrapped in Bacon! Yes, these Smoked Pork Belly Lollipops are fatty, smokey, savory and sweet. You might have to call your cardiologist after eating one of these, but wow is it worth it. Perfect for tailgating, BBQ parties or just a nice snack.

Love BBQ food as much as I do, they my BBQ shotgun shells, classic BBQ Baby Back ribs, or some smoked brisket burnt ends.

Are pork belly and bacon the same?

Pork belly is the cut of pork used to make bacon, but they are not the same. To make bacon, strips of pork belly are processed and cured. Pork belly alone can be used to smoke burnt ends or deep fried to create a crispy bark on the outside.

Ingredient List for Smoked Pork Belly Lollipops.

• Pork belly: a nice slab of raw pork belly is needed.

• Bacon: thick cut bacon to wrap around the pork belly.

• BBQ sauce: I used a store bought sauce to simplify this recipe. But make your own for that extra something special.

• Seasoning: I used a sweet bbq rub that is perfect on pork.

Prepare the Pork Belly Lollipops.

To make these smoked pork belly lollipops, I used half a slab of raw pork belly.

Slice the pork belly into 1 inch wide strips. Make sure each lollipop is the same in size. This will help smoke them evenly.

Next, insert a wooden skewer into the pork belly strip. Try to go in the middle for the skewer to hold the lollipop in place. Season all sides with Dad’s Sweet BBQ rub. This seasoning has hints of honey, brown sugar and paprika making it perfect on pork.

Wrap the pork belly with bacon and use toothpicks to hold the bacon in place.

Finally, season the entire pork belly lollipop with Dad’s All Purpose rub to a nice mix of savory flavors. This a large cut of pork and can handle the extra flavor, so don’t be shy with the seasoning. After all it’s an adult lollipop.

Dad’s Seasonings

Must have grillin seasonings!

Order Now

Smoke the pork belly lollipops.

Preheat the smoker to 250 degrees Fahrenheit and place the pork belly lollipops directly on the grates. Smoke them until the internal temperature reaches 200 degrees.

There is no additional flipping, basting, or searing needed. It’s as simple as placing it on the grill until it’s done 4 hours later.

Go in for the BBQ dunk!

Make sure to heat up the BBQ sauce. I used a store bought sauce. Add it to a sauce pan and simmer over low heat until it starts to boil. Remove it and pour it into a deep enough cup to fit the entire smoked pork belly lollipop.

If you want to make your own BBQ sauce, check out my classic sweet and tangy sauce. It’s perfect for any BBQ dish. Make it, store it and enjoy all week long.

Remove the smoked pork belly lollipops from the smoker, dunk each skewer into the warm BBQ sauce. Let it rest for 5 minutes and cool down.

After that, go in for the bite. It should be sweet and gooey from the sauce, crunchy meaty bacon and pillowy soft belly on the inside. Now this is a lollipop I want to eat! Enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Similar Recipe Ideas:

Pork

Grilled Country Style Ribs

Pork

Braided Pork Loin

Pork

BBQ Shotgun Shells

Pork

Jalapeno Popper Dip

If you tried this Smoked Pork Belly Lollipops 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!

Print

Smoked Pork Belly Lollipops

What's better than pork belly? Pork belly wrapped in Bacon! Yes, these smoked pork belly lollipops are fatty, smokey, savory and sweet.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword bbq., pork belly skewers., skewers, skewer recipe idea., smoked pork belly lollipops, bbq recipe, bbq food, smoked pork belly, bacon, bbq sauce, tailgating, game day, bbq snack, meaty snack, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8 People

Calories 469kcal

Author Maciek Zurawski

Ingredients

• 1/2 slab Pork belly
• 16 strips Thick cut bacon
• 4 tbsp Sweet BBQ rub
• 4 tbsp All purpose rub
• 2 cups BBQ sauce

Instructions

• Slice the pork belly into 1 inch wide strips. You should get 8 or more strips.
• Insert a wooden skewer into the pork belly strip. Season all sides with a sweet bbq rub.
• Wrap the pork belly skewer with bacon. Use toothpicks to hold the bacon in place. Season the outside with an all purpose rub.
• Preheat the smoker to 250 degrees.
• Place the pork belly lollipops directly on the grates. Smoke them until the internal temperature reaches 200 degrees.
• Pour BBQ sauce into a sauce pan and simmer over low heat until it starts to boil. Remove it and pour it into a deep enough cup to fit the entire smoked pork belly lollipop.
• Remove the smoked pork belly lollipops from the smoker, dunk each skewer into the warm BBQ sauce. Let it rest for 5 minutes and cool down. Enjoy!

Notes

Be sure to use thick cut bacon. This will prevent the bacon from burning during the long smoking process.

Heating up the BBQ sauce loosens it up making it perfect for glazing or dunking.

Nutrition

Calories: 469kcal | Carbohydrates: 40g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1217mg | Potassium: 410mg | Fiber: 2g | Sugar: 24g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 6mg

This Cheesy Sausage and Potato Dinner is super easy to make, comes together in minutes and tastes amazing! Win weeknight dinner with this recipe! Everything is made on the griddle. I’m calling this the one grill dinner.

If you are looking for simple, fast and easy dinner recipes, then try my cast iron one pan chicken dinner, grilled sausage and tortellini or how about a crab stuffed salmon filet that comes together in only 25 minutes!

Fast and Easy Dinner Solutions.

Dinners don’t have to be complicated to taste good. Simple ingredients, one cooking vessel and you can have an amazing dish ready in under 30 minutes!

There are 3 components to a meal: protein, veggies and side. Sometimes it’s just about pulling these 3 components from the fridge, chopping them up and throwing them on the grill, in the oven or over the stove top.

If you like meal planning, consider marinating your protein for extra flavor. Place it in the fridge overnight and cook the next day.

Ingredient List for Cheesy Sausage and Potato Dinner.

• Sausage: I used raw mild Italian sausage for this recipe.
• Potatoes I used cheese fresh yellow potatoes.
• Bell Peppers: Sautéed bell peppers add sweetness and crunch to the dish. I used a yellow and red pepper.
• Onion: adds more crunch and nuttiness.
• Cheese: shredded cheddar cheese adds creaminess, gooeyness and nuttiness.
• Seasoning: an all purpose rub is the perfect seasoning to add flavor and bring all the ingredients together.

Dice the ingredients first.

This Grilled Sausage and Potato Dinner comes together in minutes. Making sure the ingredients are prepped, chopped and ready to hit the grill is crucial.

Start by dicing all the vegetables, that includes the potatoes. Cube everything into small bite size pieces and set them off to the side.

Pre-heat the griddle to a medium heat. No griddle, no problem, make this recipe on the stove top following the same steps.

Time to grill the sausage and potato dinner!

Add olive oil to the hot flattop and drop the diced potatoes first. These will take the longest to cook. Season with Dad’s All Purpose rub for some flavor. Flip them around making sure all sides are nicely sautéed and grilled. Cover the potatoes with a dome to help them cook faster.

Next to the potatoes, add the chopped veggies and flip them around to cook and sauté all sides.

Remove the Italian sausage mix from the casing and drop it onto the griddle. Break it apart with griddle spatulas.

After the potatoes and veggies are soft and the sausage meat is cooked, mix everything together. Add some minced garlic and continue flipping and blending.

To make this recipe extra cheesy, add the shredded cheddar cheese over everything and give this grilled sausage and potato dinner one more mix.

Move the whole dish to a large serving platter, top with some freshly chopped parsley and enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Fast and Easy Dinner ideas:

Chicken & Turkey

Grilled Chicken Tacos

Beef

Chipotle Burger

Chicken & Turkey

Chicken in White Alabama Sauce

Pork

Hawaiian Pizza Sliders

If you tried this Cheesy Sausage and Potato Dinner 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!

Print

Cheesy Sausage and Potato Dinner

This Cheesy Sausage and Potato Dinner recipe taste delicious, simple to make and only takes a few minutes to put together.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 584kcal

Author Maciek Zurawski

Ingredients

• 4 Raw Italian sausage links
• 4 Yellow potatoes
• 2 Bell peppers
• 1 Yellow onion
• 1 tbsp All purpose seasoning
• 1 tbsp Minced garlic
• 1 cup Shredded cheddar cheese
• 1/4 cup Parsley

Instructions

• Start by dicing all the vegetables, that includes the potatoes. Cube everything into small bite size pieces and set them off to the side.
• Pre-heat the griddle to a medium heat and add some olive oil.
• First add the diced potatoes. Season them with the all purpose. Flip them around making sure all sides are nicely sautéed and grilled. Cover the potatoes with a dome to help them cook faster.
• Next to the potatoes, drop in the chopped veggies and flip them around to cook and sauté all sides.
• Remove the Italian sausage mix from the casing and drop it onto the griddle. Break it apart with griddle spatulas.
• After the potatoes and veggies are soft and the sausage meat is cooked, mix everything together. Add some minced garlic and continue flipping and blending.
• Finally, add the shredded cheddar cheese over everything and mix everything together one more time.
• Move the whole dish to a large serving platter, top with some freshly chopped parsley and enjoy!

Notes

Dice up a jalapeno for some heat.

Add mushrooms, shredded cabbage or carrots.

Use raw polish or chicken sausage or ground meat as an alternative to the Italian version.

Pre-heat the griddle to a medium heat. No griddle, no problem, make this recipe on the stove top following the same steps.

Nutrition

Calories: 584kcal | Carbohydrates: 20g | Protein: 25g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 113mg | Sodium: 1013mg | Potassium: 739mg | Fiber: 3g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 69mg | Calcium: 284mg | Iron: 4mg

This Shredded Buffalo Chicken Sandwich delivered on all cylinders. Perfectly grilled tender chicken, homemade buffalo sauce and pickled red onion made for a perfect lunch. I love a good spicy chicken sandwich, and unlike the deep fried options, this one was light, better and straight up delicious. Simple ingredients, easy to make delicious chicken sandwich.

Looking for more grilled sandwich inspiration then check out my marinated grilled spicy chicken sandwich or a fan favorite the smoked and shredded Italian beef sandwich.

Spicy Chicken Sandwich.

The spicy chicken sandwich has been a popular growing menu item at a lot of fast food restaurants. Each having it’s unique taste and heat level, people are loving this trend. As am I! Most are deep fried in buttermilk batter creating a crispy outer layer and tender meat. I’ve made a few spicy chicken recipes from a classic fried chicken sandwich to a jerk chicken sandwich using grilled shredded meat. Different cooking techniques, different spices and all delicious food.

Don’t be afraid to experiment with flavor and heat levels. Food should never be boring.

Ingredient List for Shredded Buffalo Chicken Sandwich.

• Chicken: for this recipe, I went with a whole chicken. You can use use just the breast or pre-cooked rotisserie chicken from the store.

• Hot sauce: regular hot sauce is the key ingredient to making buffalo sauce.

• Butter: the creaminess and fattiness helps create the buffalo sauce.

• Seasoning: I used a sweet BBQ rub on the chicken to balance the savoriness of the meat and heat from the sauce.

• Red Onion: sliced and pickled.

• Vinegar: liquid needed to pickle the red onion.

How to spatchcock a chicken

For this shredded buffalo chicken sandwich, I decided to grill a whole chicken by spatchcocking it.

To start, 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. Pat the entire chicken dry. 

Next, generously season the outside of the chicken with Dad’s Sweet BBQ rub. Pull up the skin around the breast and season inside adding more flavor to the meat. Make sure to get all sides.

How to grill the perfect spatchcock chicken

Preheat the grill to 375 degrees and set it for indirect heat.  Place the chicken skin side up and cook until the breast registers an internal temperature of 160 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.

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.

How to make homemade buffalo sauce.

Can’t have a shredded buffalo chicken sandwich without the buffalo sauce. Homemade buffalo sauce is probably the easiest sauce you will ever make! 3 ingredients will change your life. OK maybe not, but you’ll be making it a lot more.

In a saucepan, add Franks hot sauce, a stick of butter, white vinegar and garlic powder. Mix and simmer the ingredients over low heat until the sauce starts to bubble and thickens.

Use this sauce on grilled chicken wings, loaded potato fries, or buffalo chicken meatballs.

How to make pickled onions.

I get asked a lot on how to make pickled onion.  The process is very simple.  Start off by slicing an entire red onion.  Place the sliced pieces into a mason jar.  Next, in a sauce pan, bring to a boil, water, white vinegar, sugar, salt, peppercorns and crushed red pepper. Pour the mixture into the mason jar and seal shut.  Set aside for it to cool off while the pulled pork is still smoking.

Assemble the Shredded Buffalo Chicken Sandwich.

When the grilled spatchcock chicken has rested, using heat resistant gloves, start shredding the bird.

Place the meat into a large bowl and pour in the buffalo sauce. Mix the ingredients together.

Scoop out a large handful of the shredded buffalo chicken onto a toasted bun, add some of the pickled red onion and enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Delicious Grilled Sandwich Inspiration:

Beef

The Long Mac

Chicken & Turkey

BBQ Chicken Sandwich

Vegetables

Polish Zapiekanka

Pork

Saucy Pulled Pork Sandwiches

Print

Shredded Buffalo Chicken Sandwich

Perfectly grilled tender chicken, homemade buffalo sauce and pickled red onion made this the perfect Shredded Buffalo Chicken Sandwich.

Course Main Course, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 People

Calories 564kcal

Author Maciek Zurawski

Ingredients

• 1 Whole chicken
• 2 tbsp Sweet BBQ rub
• 6 Sesame hamburger buns

Pickled Red Onion Ingredients

• 1 Red onion
• 1 cup White vinegar
• 1 cup Water
• 1 tbsp Peppercorns

Buffalo Sauce Ingredients

• 1 cup Hot sauce
• 1 stick Unsalted butter
• 2 tbsp Vinegar
• 1/2 tbsp Garlic powder

Instructions

• To start, 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 nice and flat. Pat the entire chicken dry. 
• Season the outside of the chicken with a sweet BBQ rub. Pull up the skin around the breast and season the inside adding more flavor to the meat. Make sure to get all sides.
• Preheat the grill to 375 degrees and set it for indirect heat. 
• Grill the chicken until the breast registers an internal temperature of 160 degrees. 
• Remove it from the grill and let it rest for10-15 minutes.
• To make the buffalo sauce: in a saucepan, add Franks hot sauce, a stick of butter and garlic powder. Simmer the ingredients over low heat until the sauce thickens.
• To make pickled onion: slice the entire red onion and move the sliced pieces into a mason jar.  In a sauce pan, bring to a boil, water, white vinegar, and peppercorns. Pour the mixture into the mason jar and seal shut.
• Using heat resistant gloves, shred the chicken.
• Place the meat into a large bowl and pour in the buffalo sauce. Mix the ingredients together.
• Toast the buns and assemble the shredded buffalo chicken sandwich. Enjoy!

Notes

Use a rotisserie chicken if short on time or don’t have a grill.

Use bottled buffalo sauce for convenience.

Make sure to rest the chicken before shredding.

Nutrition

Calories: 564kcal | Carbohydrates: 28g | Protein: 29g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1533mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 5mg

Looking for a fool proof easy holiday recipe then try this Reverse Seared Smoked Prime Rib. Sounds like a mouth full, but with 2 easy steps, you will get the most tasty, tender, juicy prime rib centerpiece you’ve ever had.

Check out these delicious holiday appetizers to serve with the prime rib. Crab stuffed smoked shrimp, grilled steak crostini or grilled garlic bread.

What is a prime rib?

It’s basically a roast sized ribeye steak. The name “PRIME RIB” refers to the cut and not the grade of the meat. For example, you can have a Choice “Prime Rib” or a Prime “Prime Rib”. These are especially popular around the holidays because prime rib roast can feed a a whole dinner table. And when it comes to cooking it, think of it as big steak. Medium rare finish is best but feel free to cook it to your desired doneness.

Ingredient list for a Smoked Reverse Seared Prime Rib.

• Prime Rib: Try to find a prime rib that is already frenched. Otherwise, remove the meat around the bones before seasoning.

• Mustard: I used a horseradish mustard as the binder for the seasoning.

• Seasoning: I used a double punch of an all purpose seasoning for the savoriness and a steak seasoning to add buttery and herby flavors to the mix.

Start by seasoning the Prime Rib.

As I mentioned previously, this cook is simple. It requires very few ingredients and a simple cooking process. Skip the ham and make prime rib.

For this recipe I purchased a 3 bone in prime rib. You can purchase these boneless, but the bones make for a beautiful final presentation. To clean up this large piece of meat and expose the bones, remove the fat cap that is directly above the bones. This is a thick layer of fat that is not really edible so you’re not wasting anything.

Next, remove the fat from in-between each bone and scrape them clean. Remember, we’re doing this for a beautiful final presentation so take your time. 

Next, cover the entire piece with a binder. I prefer using a mustard base. For this recipe, I went with a horseradish mustard that leaves a little hit of spice on the bark. In general, the binder leaves very little to no taste once the protein is cooked.

Finally, season with prime rib. For any large holiday protein, I always use by dual pack. Dad’s Steak Seasoning first, which has garlic, herb and buttery notes.  Then add Dad’s All Purpose rub for the salty and peppery flavor.  Both rubs will create the ultimate holiday blend.

Season generously. Prime Rib is a large piece of meat that can handle a lot of seasoning. Also, some of it will fall or burn off during the smoking process.

How to smoke a Prime Rib.

The first step in cooking a reverse seared smoked prime rib is the smoking piece. This takes the longest time.

Preheat your smoker to 250 degrees. Make sure it’s set to indirect heat if you are using a different grill.

Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.

The ideal cook on a prime rib is a medium rare. If you prefer less pink in the middle, continue smoking for a few more minutes. You do not want to surpass 130 degrees Fahrenheit. The more cooked the meat, the more tough and chewy it will be.

Remove the prime rib from the grill and let it rest 5 minutes.

Make a creamy horseradish sauce

This horseradish sauce is optional for those that like a little bit of a kick with their rotisserie prime rib. The sauce is savory, fresh and spicy from the horseradish.  It’s the perfect compliment to a slice of prime rib or grilled porterhouse steak.

In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives.  Mix the ingredients together until the liquid has a smooth consistency.  Set in the fridge while the prime rib finishes resting.

How to reverse sear a smoked prime rib.

Let’s crank up the heat! For the final cooking phase of this reverse seared smoked prime rib is the hot and sear to build a beautiful crispy crust.

For the sear, I used my Weber Kettle grill. Set it for high direct heat. I decided to sear the smoked prime rib over the chimney. This creates a more intense direct heat over a smaller surface.

Dump the charcoal into the chimney and wait for the charcoal to burn off and heat up. Place a small grate over the top and using heat resistant gloves place the smoked prime rib on the grates without letting go.

Be careful, there are going to be a lot of flare ups. You don’t have to torch the prime rib or yourself. Sear it on each side 30 seconds and keep rotating to even an even crust all around.

Rest the Reverse Seared Smoked Prime Rib.

One of the most important parts of grilling or cooking any protein is the resting period. Many people ignore this part and move straight to slicing.

Resting allows the juices to redistribute throughout the meat making every slice super juicy. By slicing too early, all the juices will spill out leaving the meat dry. Rest 10 minutes.

Serve the Reverse Seared Smoked Prime Rib with a side of homemade horseradish sauce and enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Other Holiday Recipes to Consider:

Pork

Maple Bourbon Ham

Beef

Garlic and Herb Prime Rib

Pork

Cajun Honey Ham

Beef

Rotisserie Prime Rib

If you tried this Reverse Seared Smoked Prime Rib 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!

Print

Reverse Seared Smoked Prime Rib

Skip the Ham and make this Reverse Seared Smoked Prime Rib. It will be the most tasty, tender, juicy prime rib you've ever had.

Course Main Course

Cuisine American

Keyword holiday recipe, reverse sear., reverse seared smoked prime rib, easter recipe, easter prime rib, grilled prime rib, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6 People

Calories 1008kcal

Author Maciek Zurawski

Ingredients

Prime Rib Ingredients

• 4 lb Prime rib
• 1 tbsp Mustard
• 2 tbsp Steak seasoning
• 2 tbsp All purpose seasoning

Horseradish Sauce Ingredients

• 1/4 cup Sour cream
• 1/4 cup Mayo
• 2 tbsp Freshly ground horseradish
• 1 tbsp Apple cider vinegar
• 2 tbsp Chopped chives (optional)

Instructions

• Remove the prime rib from the packaging and pat it dry. Next, cut away the fat cap directly above the bones to expose them.
• Remove any fat and meat from between the bones and scrape them clean. This will give you a much nicer final presentation.
• Apply mustard all over the prime rib as the binder and season with the steak seasoning first followed by the all purpose rub.
• Preheat your smoker to 250 degrees.
• Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.
• For the horseradish sauce, in a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives.  Whisk the ingredients together until the liquid has a smooth consistency. 
• Remove the smoked prime rib off the smoker and let it rest 5 minutes.
• Next, heat up the grill by dumping charcoal into the chimney. Wait for the charcoal to burn off and heat up.
• Sear the smoked prime rib on each side for 30 seconds and keep rotating to even an even crust all around.
• Rest for 10 minutes before slicing. Enjoy!

Notes

Keep the bones on during the smoking and grilling process. This adds more flavor to the meat.

Great for presentation as well.

Nutrition

Calories: 1008kcal | Carbohydrates: 5g | Protein: 42g | Fat: 90g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 37g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 247mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 7mg

I put a smoky BBQ twist on a classic Roman dish, Coda alla Vaccinara, or braised oxtails. Traditionally slow-braised in a rich tomato sauce, I took things up a notch by smoking the oxtails first to add that deep, savory flavor we all love. Then, simmered low and slow until they’re fall-off-the-bone tender. This Smoked Oxtail dish is hearty, bold, and packed with flavor. It’s the perfect marriage of Roman comfort food and backyard BBQ. Whether you’re a fan of Italian cuisine or just love trying new spins on old-school recipes, you’re gonna want to give this one a shot.

For more twists on classic dishes, check out my perfectly smoked meatloaf or try my grilled sausage and tortellini dinner dish. Like braised food, then you must make my braised chicken and mushroom recipe.

How do you cook oxtail?

Oxtail is the tail section of a cow. Usually cut into smaller pieces, this cheaper cut of beef is used in stews, soups and is great for braising. The low and slow braising method develops rich beefy flavor and breaks down the gelatinous meat making it extra tender and fall off the done delicious!

Ingredient List for Smoked Oxtail.

• Oxtail: small pre-sliced oxtail as the key ingredient for the smoked oxtail dish.

• Peel tomatoes: I pureed peeled tomatoes to make fresh tomato sauce. Canned tomato sauce will also work.

• Veggies: carrots, celery and onion for flavor and texture.

• White wine: I used a dry white wine to add acidity and brightness to the sauce.

• Seasoning: used an all purpose seasoning before smoking the oxtail.

First, smoke the oxtail.

Oxtail meat is very tough. It has a lot of connective tissue that requires it to be cooked low and slow. The most popular method is braising, however I’m going to smoke it first. This will infuse the meat with some smokiness elevating this dish to another lever.

First, season the oxtail with Dad’s All Purpose seasoning which has the perfect blend of savory BBQ flavors.

Preheat the smoker to 225 degrees Fahrenheit. Place the seasoned oxtail on the smoker and cook for 2 hours. You are not looking for any internal temps here. You just want the smokiness to absorb into the meat.

Next, prepare the braising liquid.

While the oxtail is on the smoker, it’s time to prepare the braise.

Start by finely chopping up a few carrots, celery sticks and onion. Add them to a large dutch oven. Add minced garlic and white wine. If you prefer to cook without alcohol, simple exclude the wine from the recipe.

For the tomato sauce, I used peeled tomatoes from a can. They are rich in flavor and create a bold and deliciously rich thick sauce. Using an immersion blender, puree the tomatoes until the liquid is completely smooth. Pour it into the dutch oven with the other ingredients.

Place it on the grill next to the smoking oxtail. The smokiness will penetrate the liquid adding additional flavor.

Next, braise the Smoked Oxtail.

Now is the time to do a double check of flavor and seasoning levels. Add a tablespoon of Dad’s All Purpose seasoning to the braise.

Move the smoked oxtail into the dutch over, cover with a lid and continue cooking until the meat is fork tender. This process will take anywhere from 3-4 hours. There is no internal temperature for doneness. Once the meat starts falling apart without any resistance, that the sign it’s ready to shred.

Increase the grill temperature to 300 degrees Fahrenheit and grill away.

Finally, shred the smoked oxtail and eat!

After all these hours of smoking and cooking, it’s time to shred the smoked oxtail. Using heat resistant gloves, gently remove the meat off the bone and shred it with your hands. The meat will be tender enough that you won’t need a fork to pull the meat apart.

Enjoy this savory Roman style smoked oxtail with a rustic slice of bread or pasta and enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Low and Slow smoked recipe ideas:

Beef

Chuck Roast Burnt Ends

Chicken & Turkey

Smoked Beer Can Chicken

Pork

Maple Bourbon Pork Belly Burnt Ends

Chicken & Turkey

Grilled Chicken Lollipops

If you tried this Smoked Oxtail 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!

Print

Smoked Oxtail

This Smoked Oxtail dish is hearty, bold, and packed with flavor. It's the perfect marriage of Roman comfort food and backyard BBQ.

Course Main Course

Cuisine Italian

Keyword Smoked oxtail, roman style oxtail, italian food, smoked recipes, braised oxtail, braising recipe, hearty meal, oxtail recipe, grillin with dad recipe, grilling with dad recipe.

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 4 People

Calories 149kcal

Author Maciek Zurawski

Ingredients

• 8 Oxtail pieces
• 2 tbsp All purpose seasoning

Braising Liqiud Ingredients

• 2 Celery sticks
• 2 Carrots
• 1 Yellow onion
• 28 oz San Marzano peeled tomatoes
• 1 cup White wine
• 1 tbsp Minced garlic
• 1 tbsp All purpose seasoning

Instructions

• Season with oxtails with all purpose seasoning.
• Preheat the smoker to 225 degrees Fahrenheit. Place the seasoned oxtail on the smoker and cook for 2 hours.
• For the braise, start by finely chopping up a few carrots, celery sticks and onion. Add them to a large dutch oven. Add minced garlic and white wine.
• Using an immersion blender, puree the tomatoes until the liquid is completely smooth. Pour it into the dutch oven with the other ingredients.
• Place the dutch oven on the grill next to the smoking oxtail.
• After the oxtail is done smoking, add a tablespoon of Dad's All Purpose seasoning to the braise.
• Increase the grill temperature to 300 degrees Fahrenheit and grill away.
• Move the smoked oxtail into the dutch over, cover with a lid and continue cooking until the meat is fork tender. This process will take anywhere from 3-4 hours.
• It's time to shred the smoked oxtail. Using heat resistant gloves, gently remove the meat off the bone and shred it with your hands.
• Enjoy this savory Roman style smoked oxtail witha rustic slice of bread or pasta and enjoy

Notes

If you do not plan on smoking the oxtail first, sear it on all sides, skip to the section below and and cook in the oven or over the stove top over low heat.

Exclude white wine if you prefer not to cook with alcohol.

This is also a great time to move the dutch oven into the kitchen and cook on the stove top. At this point, you are not getting any smokiness into the dish since the cooking vessel is covered.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 318mg | Potassium: 643mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5629IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 6mg

This Grilled Sausage and Tortellini Dinner is super easy to make, comes together in minutes and tastes amazing! Win weeknight dinner with this recipe! Everything is made on the griddle; that includes the tortellini. And no, they were not undercooked, but beautifully steamed to perfection. I’m calling this the one grill dinner.

If you are looking for simple, fast and easy dinner recipes, then try my cast iron one pan chicken dinner, cheesy sausage and potato recipe or how about a crab stuffed salmon filet that comes together in only 25 minutes! For more Italian inspiration by my smoked oxtail recipe.

Fast and Easy Dinner Solutions.

Dinners don’t have to be complicated to taste good. Simple ingredients, one cooking vessel and you can have an amazing dish ready in under 30 minutes!

There are 3 components to a meal: protein, veggies and side. Sometimes it’s just about pulling these 3 components from the fridge, chopping them up and throwing them on the grill, in the oven or over the stove top.

If you like meal planning, consider marinating your protein for extra flavor. Place it in the fridge overnight and cook the next day.

Ingredient List for Grilled Sausage and Tortellini Dinner.

• Polish sausage: I used smoked polish sausage for this recipe.

• Tortellini: I used cheese filled tortellini. Make sure they are frozen.

• Bell Peppers: Sautéed bell peppers add sweetness and crunch to the dish. I used a yellow and red pepper.

• Onion: adds more crunch and nuttiness.

• Italian dressing: adds zestiness and balances all the savory flavors of the dish.

Prep the ingredients first.

This Grilled Sausage and Tortellini Dinner comes together in minutes. Making sure the ingredients are prepped, chopped and ready to hit the grill is crucial.

Start by slicing the bell peppers and onion into long strips as you would for a fajita. Set off to the side.

Next, slice the sausage into 1/4 inch wide rings.

Pre-heat the griddle to a medium heat. No griddle, no problem. Make this recipe on the stove top following the same steps.

Time to grill the sausage and tortellini dinner!

Add olive oil to the hot flattop and drop the sliced veggies and minced garlic on one side and the sliced sausage on the other.

Season the veggies with Dad’s Steak seasoning for some flavor. A teaspoon of salt, pepper and garlic powder will also work as a seasoning mix. Flip them around making sure all sides are nicely sautéed and grilled.

Mix the veggies and sausage together and move to one side on low heat.

Now, place the frozen pre-cooked tortellini on the griddle, add some water and cover with a basting dome. This will not work on fresh tortellini with raw dough.

The water will evaporate creating steam which will cook the tortellini in minutes. I know, it sounds crazy, but trust me it works!

After the tortellini is soft, mix it in with the veggies and sausage. Drizzle some Italian dressing over everything and give this grilled sausage and tortellini dinner one more mix.

Move the whole dish to a large serving platter, top with some freshly shredded parmesan cheese and enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

If you tried this Grilled Sausage and Tortellini Dinner 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!

Print

Grilled Sausage and Tortellini Dinner

Win weeknight dinner with this Grilled Sausage and Tortellini recipe. It's super easy to make, comes together in minutes and tastes amazing!

Course Main Course

Cuisine American

Keyword grilled sausage and tortellini dinner, fast and easy dinner, griddle recipe, tortellini, polish sausage, fajitas, pasta dinner idea, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 415kcal

Author Maciek Zurawski

Ingredients

• 2 links Polish sausage
• 19 oz Frozen tortellini
• 2 Bell peppers
• 1 Yellow onion
• 1 tbsp Minced garlic
• 1 tbsp Dad's Steak seasoning
• 1/2 cup Italian dressing
• 1/4 cup Freshly shredded parmesan.

Instructions

• Start by slicing the bell peppers and onion into long strips as you would for a fajita. Set off to the side.
• Next, slice the sausage into 1/4 inch wide rings.
• Pre-heat the griddle to a medium heat and add some olive oil.
• Drop the sliced veggies and minced garlic on one side and the sliced sausage on the other. Season the veggies with Dad's steak seasoning or a mix of salt, pepper and garlic powder.
• Flip them around making sure all sides are nicely sautéed and grilled.
• Mix the veggies and sausage together and set aside on a low heat.
• Place the frozen tortellini on the griddle, add some water and cover with a basting dome. Cook for 5 minutes. Check periodically to make sure there is enough steam. Add more water if needed.
• Once the tortellini is soft mix it in with the veggies and sausage. Drizzle the Italian dressing over the top and give this grilled sausage and tortellini dinner once more mix.
• Move it to a serving platter, top with freshly shredded parmesan and enjoy!

Notes

• Add a diced jalapeno for some heat.
• Substitute polish sausage for chicken sausage for a healthier option.
• Using frozen tortellini will prevent them from burning and sticking to the hot griddle. The extra moisture will help steam them up.
• Finish the plated dish with grated parmesan. 

Nutrition

Calories: 415kcal | Carbohydrates: 57g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 646mg | Potassium: 166mg | Fiber: 6g | Sugar: 7g | Vitamin A: 226IU | Vitamin C: 51mg | Calcium: 178mg | Iron: 3mg

There is something special about enjoying a Smoked Chili Hot Dog and watching a baseball game. I have had my share over the years and to be honest not all have been, well, great. For this recipe, I did some research on what really makes the perfect smoked chili hot dog. Here it is…

If you like chili as much as I do, you have to check out my over the top smoked white chicken chili. Also, check out a fan favorite the shredded Italian beef sandwich. While it’s not a chili, this meaty, beefy sandwich is the real deal!

Game Day Chili Dogs

Spring or fall, chili dogs are always a good idea. Savory, smokey, rich flavors warming you up on those crisp game days.

A simple hot dog, while good, can be boring and not as filling. Add a heavy scoop of meaty chili and you have a meal! Now, there are a ton of chili recipes out there. While hearty, chunky chili’s are delicious, they are not good on a hot dog. You want a finer, simpler yet still super flavorful chili to cover your hot dog, but not overpower it in flavor.

This smoked chili hot dog recipe will show you how to achieve the perfect balance of delicate beefiness and hot dog heaven.

Ingredient list for a Smoked Chili Hot Dog.

• Ground beef: Go with a learner 90/10 ground mix. It’s the perfect balance of lean to fat ratio.

• Water: crucial ingredient to make the perfect hot dog chili.

• Beef broth: adds savory, beefy flavor to the chili.

• Mustard: adds tanginess to the chili and breaks up the rich savoriness.

• Worcestershire sauce: adds a level of tangy savoriness and salt.

• Tomato sauce: creamy base for the chili.

• Onion: finely chopped up yellow onion to texture and crunch in the chili.

• Seasoning: the perfect blend of paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar.

• Hot dog: use kosher beef hot dogs for maximum flavor.

Start by making the smoked chili.

Can’t have a smoked chili hot dog without the chili itself. For me, it’s about the simplicity and fineness of the chili. I do not recommend using a traditional chunky beef chili recipe that you would enjoy in the fall. Hot dog chili needs to have a much finer consistency and melt in your mouth texture.

Start by preheating the grill to a medium heat at 300 degrees Fahrenheit and set it for direct heat. Don’t have a grill or prefer to use the kitchen, replicate this recipe on the stove top using the same steps.

While the grill is heating up, finely chop up a yellow onion.

Place a dutch oven on the grill and add in the onion along with olive oil and beef bullion concentrate. Mix the ingredients together and sauté the onions over medium heat until they are soft and translucent.

Time to add in the meat. Add 3 pounds of ground beef to the mix and start breaking it apart. This is where things get a little different. Add equal parts water and beef stock and allow the beef to boil in the liquid. Cover the dutch oven with a lid and simmer over low to medium heat for 30 minutes. This process will help break down the beef into super fine pieces making the texture and consistency perfect for a smoked chili hot dog.

This might not look very appetizing, but TRUST ME, it will cook down into the perfect chili.

Next, remove the lid, stir the chili and break up any bigger pieces. Make sure you have fine pieces of beef. This time, let it smoke uncovered for 30-45 minutes. Continue cooking it over medium heat.

Leaving the Dutch oven open will also infuse the mixture with a layer of smokey flavor that will result in a perfectly smoked chili hot dog.

For the final step, add some flavor! Add in all the pre-measured seasonings including paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar. You will also need tomato sauce, ketchup, mustard and Worcestershire sauce. Mix everything together and cook for another 30 minutes, uncovered.

Do a final taste test to make sure salt and pepper levels are to your liking. If you followed the process, you will have the perfect hot dog chili. Very fine, not too watery, meaty, tasty goodness! This type of chili is the perfect topping for hot dogs, fries, pretty much anything!

Make a smoked chili hot dog

Once the chili is done and you can smell all the amazing savory aromatics, it’s time for the hot dogs.

The trick to add more flavor to your smoked chili hot dog is placing the kosher beef hot dogs into the chili itself. Submerge them in the mixture and cook for 10 minutes allowing the hot dogs to absorb the chili flavor and warm up.

While that’s cooking, steam the hot dog buns.

To serve, place the flavorful warm hot dog into the steamed bun, drizzle some yellow mustard and pour a spoonful of the smoked chili over the top. To make it extra special, add some shredded cheddar cheese and bite in! You get the creaminess of the chili that is full of amazing flavors, the bite of the hot dog and softness of the bun. You have to try this!

Have any leftovers?

The best part of this smoked chili hot dog recipe are the leftovers. The smoked chili is so good, it can be reused all week long!

Transfer the leftover chili into an airtight container and store it in the fridge. It can sit there for up to a week.

Make chili cheese fries, add some of the chili over your eggs for breakfast, make nachos or add you a baked potato. Enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Delicious chili recipes to try:

Chicken & Turkey

Over The Top White Chicken Chili

Beef

Over the Top Beer Chili

Beef

Over the Top Beef Chili

Beef

Chili Baked Potato

If you tried this Smoked Chili Hot Dog 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!

Print

Smoked Chili Hot Dog

Spring or fall, a smoked chili hot dog are always a good idea. Savory, smoked, rich flavors warming you up on those crisp game days.

Course Main Course, Snack

Cuisine American

Keyword smoked chili hot dog, chili cheese dog, ballpark food, game day recipe, hot dog, chili dogs, grillin with dad recipes, grilling with dad recipes.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 People

Calories 751kcal

Author Maciek Zurawski

Ingredients

• 8 Kosher beef hot dogs
• 8 Hot dog buns
• 3 lbs Ground beef
• 1/2 Yellow onion
• 1 tbsp Beef bullion concentrate
• 2 cups Water
• 2 cups Beef broth
• 1/2 cup Tomato sauce
• 1/2 cup Ketchup
• 2 tbsp Yellow mustard

Seasoning Mix

• 3 tbsp Chili powder
• 1 tbsp Worcestershire sauce
• 1 tbsp Brown sugar
• 1/2 tbsp Onion powder
• 1/2 tbsp Garlic powder
• 2 tsp Cayenne pepper
• 1 tsp Paprika
• Pinch of salt and pepper for taste

Instructions

• Start by preheating the grill to a medium heat at 300 degrees Fahrenheit and setting it up direct heat.
• Finely chop up 1/2 a yellow onion and place it in a dutch oven with olive oil and beef bullion concentrate. Place the dutch oven on the grill, mix the ingredients together and sauté the onions until they are soft and translucent.
• Add in the ground beef and start breaking it apart. Add water and beef stock and allow the beef to boil in the liquids. Cover the dutch oven with a lid and simmer for 30 minutes.
• Remove the lid and break up the beef one more time. Continue cooking uncovered for 30-45 minutes. Cook until most of the water to evaporate from the dish leaving a mushy consistency of the beef.
• Add in the seasonings, yellow mustard, ketchup, tomato paste and Worcestershire sauce. Mix everything together and cook for another 30 minutes, uncovered.
• Do a final taste test to make sure salt and pepper levels are to your liking.
• Drop the hot dogs in the chili mixture and cook for 10 minutes allowing the them to absorb the chili flavor and warm up.
• To serve, place the flavorful warm hot dog into the steamed bun, drizzle some yellow mustard and pour a spoonful of the smoked chili over the top. To make it extra special, add some shredded cheddar cheese and bite in! Enjoy!

Notes

• Make sure to finely chop up the onion.  This will blend in with the ground beef making for a fine, non chunky chili.
• Use an 90/10 beef blend for optimal lean to fat ratio for flavor.
• Make sure to taste and adjust seasonings.

Nutrition

Calories: 751kcal | Carbohydrates: 33g | Protein: 41g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 1490mg | Potassium: 821mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1369IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 7mg

If you like corned beef, you have to try my Smoked and Shredded Corned Beef recipe. You will never eat a reuben any other way once you try this. This is the ultimate St. Patrick’s Day sami. Smoked to perfection, braised in beer and shredded into the perfect bite.

Looking for more recipes to make for St. Patrick’s Day, try my Smoked Irish Stew or Smoked Reuben sandwich.

Is Corned beef and Reuben the same thing?

No, corned beef and reuben are not the same thing. Corned beef is a cut of brisket that is cured and boiled. It’s usually sliced and served with cabbage and potatoes.

A reuben sandwich is made using corned beef as the protein on rye bread with cheese, sauerkraut and mustard.

Which ever way you enjoy corned beef, the result is a delicious, savory mouthful.

Ingredient List for Smoked and Shredded Corned Beef.

• Corned beef: most stores sell corned beef briskets pre-packaged and seasoned. This is the perfect piece to grab at the store.

• Beer: adds a rich and hoppy flavor to the meat in the braising process. Any beer option will work.

• Broth: adds savoriness to the braise and works well with beer. If you chose to exclude alcohol from this recipe, stick to the broth only.

• Worcestershire sauce:  adds a savory and umami flavor.

• Onion: adds sweetness to the braise.

• Garlic: adds a robust richness and savoriness to the flavor of the dish.

Soak corned beef in water.

Before you do anything, you have to soak the corned beef brisket in water. Why? Well, it’s all because of the curing process. Corned beef is cured in a salt brine that adds flavor to the meat and helps preserve it. This is important for pre-packed foods. If you were to smoke and braise the corned beef straight out of the package, it would be too salty and very unpleasant to eat.

Soaking in cold water will slowly draw out any excess salt from the meat. Do not opt for a rinse. That will only remove salt on the surface which will result is very salty corned beef.

Grab a deep dish, pour in cold water and submerge the corned beef. Leave it in the water for 1-2 hour which is plenty of time to reduce the sodium levels.

Smoke corned beef.

Remove the corned beef from the water and pat it dry with a paper towel. Brush on some horseradish mustard over the entire surface of the meat and season with coarse ground black pepper.

Preheat the grill to 250 degrees and set for indirect heat. I used my Weber Searwood Pellet grill for this cook and it was perfect. Steady, controlled, even heat and smoke throughout the cook.

If you are making this smoked and shredded corned beef recipe on a different grill, make sure to have an indirect heat set up. This will keep the temperature low, and keep the meat from direct contact to the heat.

Total smoking time will range from 3-4 hours depending on the size of the beef. Final internal temperature should be 170 degrees Fahrenheit.

How to create an indirect heat set up on the grill

Indirect heat is 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.

Braise the smoked corned beef.

To add more flavor to the smoked and shredded corned beef and to tenderize it further, braise the meat in a savory broth.

In a dutch oven, add chopped yellow onion, minced garlic, beer of choice and Worcestershire sauce. Mix the ingredients together. Transfer the smoked corned beef from the smoker to the dutch oven. Pour over some beef broth and close the lid.

Move it back to the grill to cook. At this point, you can also use the oven or stove top. A medium heat on the stove top or increase the temp on the grill or in the oven to 300 degrees.

Braise the smoked corned beef until it is fork tender. There is no doneness temperature required. The key factor to ensuring the smoked corned beef is shreddable is how tender it is.

Gently place the fork into the meat in a few places. If it goes in smoothly, then it’s done. If not, continue cooking and check back in 30 minutes.

This process and concept is the same as in my Shredded Italian Beef recipe.

Dad’s Seasonings

Must have grillin seasonings!

Order Now

Shred the smoked corned beef.

For the final step, after many hours of smoking, braising and cooking this smoked corned beef, it’s time to shred it!

Keep the meat inside the dutch oven and with heat resistant gloves or two forks, start shredded the smoked corned beef. If cooked properly, there should be no resistance. The meat should easily pull apart.

Remove any large fatty clumps. Those will not be pleasant to eat.

Keep the smoked and shredded corned beef inside the broth. This will keep the meat from drying out.

Assemble a smoked and shredded reuben sandwich!

Time to enjoy the delicious smoked and shredded corned beef and what better way than by making a reuben sandwich.

Grab some French Rolls, place the cheese first and fill them to the top with that delicious smoked and shredded corned beef.  Top off with sauerkraut, mustard, slice it in half and serve! For a “wet” sandwich, dip the whole thing in the au jus. 

It really doesn’t get better than this! Enjoy!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

⭐ Tap to shop the products featured in this recipe ⭐

Frequently Asked Questions:

Try these similar Smoked Beef Ideas:

Beef

Cornbread Cowboy Casserole

Beef

Smoked Short Ribs

Beef

Sweet and spicy burnt ends

Beef

Smoked Chili Hot Dog

If you tried this Smoked and Shredded Corned Beef 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!

Print

Smoked and Shredded Corned Beef

This Smoked and Shredded Corned Beef is the ultimate St. Patricks day recipe. Smoked, braised and shredded into the perfect bite.

Course Main Course

Cuisine American

Keyword corned beef, corned beef recipe, how to smoke corned beef, irish recipes, smoked corned beef, st patricks day recipes

Prep Time 1 hour hour

Cook Time 6 hours hours

Servings 8 People

Calories 303kcal

Author Maciek Zurawski

Ingredients

Smoked Corned Beef Ingredients

• 2.5 lbs Corned beef
• 6 cups Cold water
• 2 tbsp Horseradish mustard
• 2 tbsp Coarse ground pepper

Braising Ingredients

• 2 cups Beef broth (low sodium)
• 1 can Beer (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp Minced garlic
• 1/2 Yellow onion – diced

Instructions

• In a deep dish, pour in cold water and submerge the corned beef. Leave it in the water for at least an hour.
• Remove the corned beef brisket from the water, pat dry with a paper towel and brush on the horseradish mustard. Season with the coarse ground black pepper.
• Preheat the grill to 250 degrees and set for indirect heat.
• Place the seasoned corned beef brisket on the smoker/grill and smoke for 3-4 hours until it reaches an internal temperature of 160-170 degrees.
• In a dutch oven, add chopped yellow onion, garlic, beer of choice andWorcestershire sauce. Mix the ingredients together. Transfer the smoked corned beef from the smoker to the dutch oven. Pour over some beef broth and close the lid.
• Place the Dutch oven back on the grill and increase the temperature to 300 degrees Fahrenheit. Cook the smoked corned beef until it's fork tender.
• Keep the meat inside the dutch oven and with heat resistant gloves or two forks start shredded the smoked corned beef. If cooked properly, there should be no resistance. Remove any large fatty clumps.
• Grab some french rolls, place cheese first and fill them to the top with that delicious smoked and shredded corned beef.  Top off with sauerkraut, mustard, slice it in half and serve!

Notes

• Soaking in cold water will slowly draw out any excess salt from the meat. Do not opt for a rinse. That will only remove salt on the surface which will result is very salty corned beef.
• Do not season the corned beef with any salty rubs.  Plain black pepper is enough.
• If you don’t want to include alcohol, use more beef broth.
• Checking for fork tenderness is crucial!  gently place the fork into the meat in a few places. If it goes in smoothly, then it’s done. If not, continue cooking and check back in 30 minutes.

Nutrition

Calories: 303kcal | Carbohydrates: 3g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 1911mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 3mg

Smoked pork belly burnt ends are a BBQ staple. Low and slow smoked porky goodness all smothered in a sweet and buttery sauce. While this dish is delicious, let’s face it, after having 2-3 pieces you are done. It’s heavy and filling. This smoked Tequila Lime Burnt Ends recipe fixes that. It’s lighter, less sweet, savory and zesty. The tequila lime sauce is the perfect compliment to the pork as it breaks through the fat. Make these Tequila Lime pork belly burnt ends this summer, serve it with a margarita and enjoy!

For more traditional burnt end recipes, try my smoked maple bourbon burnt ends or make these classic sweet pork shoulder bites.

Are pork belly burnt ends and poor mans burnt ends the same?

The short answer is NO. Pork belly burnt ends are made of, well, pork belly. These are fattier because of the location of the cut. Poor mans burnt ends are made from beef using a chuck roast, unlike the more expensive brisket. While the flavors and proteins are different, both have a rich BBQ flavor from the smoked meat, sweet and buttery BBQ sauce. Poor mans burnt ends have a lot more meat on them making them more enjoyable, in my opinion.

Ingredient List for Tequila Lime Burnt Ends.

• Pork belly: I used about 5 lbs. of pork belly. Make sure to have an good balance of fat and meat. Look for skinless pork belly. Removes a step in the process.

• Tequila: I used blanco tequila for the marinade and sauce. If you prefer not to use alcohol, replace it with water or apple juice.

• Lime: adds zestiness to the marinade helping break through the fat.

• Soy sauce: works as the salty agent in the brine and adds savoriness to the sauce.

• Seasoning: I used a taco seasoning that was the perfect compliment to the other ingredients.

• Agave: adds a natural sweetness to the sauce without overpowering the savory ingredients. A great substitute for agave is honey.

Prep the pork belly burnt ends.

I get my pork belly from Costco. It’s a large slab around 10 pounds but very well priced. For this recipe, I only used half of the pork belly and saved the rest for another day. Just wrap the unwanted piece and place it in the freezer.

When shopping for pork belly, make sure it does not have the skin on. Smoking with the skin will make the burnt ends chewy, tough and unpleasant to eat.

Next, slice down the belly cutting long even strips and then cube them into 1-inch squares. You want them big enough for one bite. And remember, they will shrink when they cook.

Because these are going into a marinade, there is no need to season first.

Make a tequila lime marinade.

I wanted to add more flavor to my pork belly burnt ends and what better way than with a delicious marinade. Traditionally, you would just season the pork belly and throw it on the grill, but this tequila lime burnt ends recipe requires one more step that will take this snack to the next level!

In a large deep dish, add your favorite tequila and squeeze the lime juice. You will need the same about of tequila and lime juice, so get comfy and start squeezing. Drop in some of the lime peels in the marinade.

Next add soy sauce, minced garlic and crushed red pepper flakes. Mix the ingredients together.

I did not use any salt in the marinade since the soy sauce has high sodium levels and will do the same job. The salt helps pull moisture into the meat making it juicier. Adding other ingredients can add flavor to the protein.

Drop the cubed-up pork belly and marinate these in the fridge for at least an hour. The longer the marinade, the more intense the flavor will be.

Prep the tequila lime burnt ends.

Before you get these tequila lime pork belly cubes onto the smoker, you need to remove them from the marinade and season.

DO NOT dispose of the marinade once the pork belly is removed. Just throw out the lime peels and pour the rest into a saucepan. This will be used as the tequila lime burnt ends glaze.

Yes, we will be using a marinade that had raw pork sitting in it for at least an hour. By bringing the sauce to a boil and then simmer over low heat, the process will kill any bacteria. It is safe to repurpose and eat.

Place the marinade pork belly cubes onto a wire rack and season heavily with Dad’s Taco seasoning. It’s the perfect blend of lime, cumin and chilis. Make sure to coat all sides. There is no need for a binder since the cubes are wet from the marinade.

Time to smoke the tequila lime burnt ends.

For this Tequila Lime Burn Ends recipe, I used my Weber Searwood Pellet Smoker. I’ve been using it frequently in the last year and have really enjoyed smoking meats on this grill. It’s super convenient, works great and is easy to use.

Preheat the grill to 250 degrees and set for indirect heat for those using a gas or charcoal grill. You can also make this in the oven but will lose any of the smokiness you naturally get from making it on the grill.

Place the full wire rack on a baking sheet and on the grill it goes. The baking sheet will catch any rendered fat and marinade drippings from greasing up the grill. Keeping the pork belly cubes on the wire rack will allow airflow all around and cook it evenly.

Leave the Tequila Lime Burnt Ends on the grill for about 3 hours or until the internal temperature reaches 190 degrees. Do a squish test before removing them from the grill. If they seem soft and pillowy it’s time to sauce them up.

How to make a tequila lime BBQ sauce.

With the used marinade in a saucepan, add some agave and brown sugar to sweeten the tequila lime sauce and balance all the savory and zesty flavors. Don’t worry, this sauce will not be crazy sweet!

Add taco seasoning and whisk the ingredients together and bring everything to a boil. This will kill all bacteria that was transferred from the raw pork. Next, lower the heat to a simmer and cook until the sauce thickens slightly.

The heat will also cook off the alcohol making it safe to eat for kids.

Key thing to remember is that the sauce will not be tacky and gooey as most BBQ sauces. The sugar will caramelize during the cook, thickening it just enough to glaze the tequila lime burnt ends.

Dad’s Seasonings

Must have grillin seasonings!

Order Now

Sauce up the tequila lime burnt ends.

This is the final stretch! Remove the smoked tequila lime burnt ends from the grill and place them into a foil pan. Pour the tequila lime sauce over the pork cubes and gently fold them in the sauce.

Place everything back on the grill for another 10 minutes to allow the sauce to penetrate the burnt ends, coat them and make them slightly tacky.

Plate the tequila lime burnt ends, garnish with some freshly chopped cilantro and enjoy!

Right way you’ll get a burst of savoriness and zestiness from the sauce and marinade. You’ll notice grabbing 3, 4, or 5 pieces without realizing you are completely stuffed.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Try these saucy smoked BBQ recipes:

Pork

Classic BBQ Baby Back Ribs

Pork

Dr. Pepper Pulled Pork

Chicken & Turkey

Lemon Garlic Chicken Wings

Beef

Smoked Beef Ribs

If you tried this Tequila Lime Burnt Ends 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!

Print

Tequila Lime Burnt Ends

This smoked Tequila Lime Burnt Ends recipe is lighter, savory and zesty compared to the classic pork belly burnt ends smothered in BBQ sauce.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword tequila lime burnt ends, smoked pork belly, grillin with dad recipes, grilling with dad recipes, appetizer, burnt ends, smoked pork.

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 10 People

Calories 1339kcal

Author Maciek Zurawski

Ingredients

Pork Belly Ingredients

• 5 lbs Pork belly
• 2 tbsp Taco seasoning

Tequila Lime Marinade

• 1 cups Tequila blanco
• 1 cups Soy sauce
• 1 cups Freshly squeezed lime juice
• 1 tbsp Crushed red pepper flakes
• 1 tbsp Garlic

Tequila Lime Glaze

• 1/4 cup Agave syrup
• 2 tbsp Brown sugar
• 1 tbsp Taco seasoning

Instructions

• Start by slicing down the pork belly cutting long even strips and then cube them into 1 inch squares. You want them big enough for one bite.
• In a large deep dish, add your favorite tequila and squeeze lime juice. You will need the same about of tequila and lime juice, so get comfy and start squeezing. Drop in some of the lime skins in the marinade.

  Next add soy sauce, minced garlic and crushed red pepper flakes. Mix the ingredients together.
• Drop the cubed up pork belly and marinate these in the fridge for at least an hour.
• Remove the marinated pork belly from the brine and pour the liquid into a saucepan. Remove the lime peels.
• Place the marinade pork belly cubes onto a wire rack and season heavily with taco seasoning.
• Preheat the grill to 250 degrees and set for indirect heat.
• Place the loaded wire rack on a baking sheet and on the grill it goes. Smoke it for about 3-4 hours or until the internal temperature reaches 190 degrees. Do a squish test before removing them from the grill. If they seem soft and pillowy then they are done.
• To make the tequila lime sauce, take the saucepan full of the marinade, add agave, brown sugar and taco seasoning. Whisk the ingredients together and bring everything to a boil.
• Remove the smoked tequila lime burnt ends from the grill and place them into a foil pan. Pour the tequila lime sauce over the pork cubes and gently fold them in the sauce.
• Place everything back on the grill for another 10 minutes to allow the sauce to penetrate the burnt ends, coat them and make them slightly tacky.
• Plate the tequila lime burnt ends on a plate, garnish with some freshly chopped cilantro and enjoy!

Notes

• Use a skinless piece of pork belly for best results. The skin can get tough and chewy. 
• Don’t cut the pork belly cubes too small. Remember, they will shrink as they cook.

Nutrition

Calories: 1339kcal | Carbohydrates: 10g | Protein: 26g | Fat: 120g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 163mg | Sodium: 2727mg | Potassium: 579mg | Fiber: 1g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg