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!

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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!

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Similar Recipe Ideas:

Pork

Grilled Country Style Ribs

Pork

Braided Pork Loin

Pork

Jalapeno Popper Dip

Pork

BBQ Shotgun Shells

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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

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!

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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!

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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

These savory and delicious Smoked Meatball Biscuits are a fun twist on a traditional meatball sub sandwich. Tender, juicy and cheesy meatballs all wrapped in a biscuit dough, smoked on the grill for that extra flavor. Easy to make, fun to eat and enjoyed by everyone.

Wrapped biscuits are one of my families favorite things to make and eat. Try my grilled chicken pot pie biscuit recipe or these zesty nacho chicken buns!

Ingredient List for Smoked Meatball Biscuits.

• Ground Beef and Pork Mix: I like using a mix of ground beef and pork for my meatballs. 2/3 beef and 1/3 pork.
• Shallot: to give the meatball some crunch. Can be substituted with a yellow onion.
• Parsley: freshly chopped herbs add flavor to the smoked meatballs.
• Minced garlic: adds a strong robust flavor to the meat.
• Egg: glue or binding agent for the meatball ingredients.
• Breadcrumbs: works as the binder for the meatball ingredients.
• All purpose seasoning: adds levels of salt, pepper, paprika and garlic to the meatballs.
• String cheese: cheesy center of the meatball.
• Pillsbury Biscuit Dough: needed bread for the smoked meatball sliders.
• Marinara sauce: tangy and saucy application for the meatballs.

Dad’s Seasonings

Must have grillin seasonings!

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Step 1: How to make the best meatballs step by step.

There are so many meatball recipes out there to pick from. From small to large, meat options and flavoring, if you don’t have a good recipe, you have to try my easy and delicious meatballs.

For my smoked meatball biscuit recipe, I used a mix of ground beef and pork in my recipe. Use 2/3 ground beef usually an 80/20 lean to fat ratio blend, and 1/3 of ground pork.

In a large mixing bowl, add the ground meat, plain breadcrumbs which will work as a binding agent, egg for the same purpose, finely chopped shallot, parsley, minced garlic, Dad’s all purpose rub and Worcestershire sauce.

The seasoning used in my meatball recipe is slightly different than the traditional Italian seasoning, salt and pepper. An all purpose rub provides the necessary elements of salt and pepper, as well as layers of paprika that add a taste of smokiness. Worcestershire sauce adds an umami flavor adding more of those salty notes needed to uplift the meatballs.

Mix the ingredients together making sure to get an even blend. But be carefull not to overwork it. The more you mix and work it, the tougher the meatballs will become. Mix just enough to have everything well incorporated.

Next scoop out 2 tablespoon sized scoops of the mix and form it into a flat patty. Add a small piece of cut up string cheese or any mozzarella cheese and wrap the mix around the cheese forming a perfectly round meatball. Golf ball size or slightly larger is the ideal size.

I like smoking these on a wire rack. Not only does it make it easier to put them on the grill, but it also allows the smoke to penetrate from all sides. More smoke = more flavor!

For a very different but fun meatball recipe, try my Grilled PB&J Meatballs. Uses the same meatball recipe and mixes them in a deliciously sweet sauce. A classic PB&J just got meaty.

Step 2: Smoke some meatballs

Smoking the meatballs on the grill adds another layer of delicious flavors you normally cannot achieve in the oven. That said, baking these meatballs in the oven at the same time and temp will work just as well if you don’t have a smoker.

Preheat the grill or smoker to 250 degrees and set for indirect heat. I used my Weber pellet grill for this recipe.

Let the meatballs smoke and cook for 30-45 minutes until the internal temperature reaches 145 degrees Fahrenheit. Remove them from the grill and let them completely cool down. This step is very important because we will be wrapping them in dough next.

Follow a similar recipe and make this easy smoked meatloaf. This is not your mama’s meatloaf from back in the day. Tender, juicy, flavorful with hints of smokiness from the grill. It’s an upgraded meatloaf brought into the 21st century. Enjoy with a side of creamy smoked mac and cheese and dinner is served!

Step 3: Assemble The Smoked Meatball Biscuits.

This step is where it gets fun! Sure, you can take those smoked meatballs and plop them in a sub roll for a tasty sandwich, but where is the fun in that?

I used ready made, store bought biscuit dough. If you have a recipe that is tried and true, this is the time to use it. I personally like the convenience of the store bought option. They are delicious, flaky and less messy.

Open the packaging and slice each biscuit in half. Roll each piece to a thin flat layer. Place the cooled smoked meatball in the center and wrap it. Make sure to close all the edges by pinching the dough together. We are trying to keep everything inside the dough but you will most likely have some separation during the cook. That’s completely fine!

Increase the grill temperature to 350 degrees and place the biscuit wrapped meatballs on a greased up sheet pan and back on the grill.

Total cook time is 10-15 minutes. The biscuits need to bake and turn a nice golden brown color.

2 minutes before removing them from the grill, melt some butter, add minced garlic, leftover chopped parsley and a pinch of salt. Mix the ingredients together and brush the smoked meatball biscuits. Speaking of garlic, be sure to check out my easy grilled garlic bread recipe.

When everything is done, remove the biscuits from the grill, let them cool down for a minute or 2, seve and enjoy! And don’t forget the marinara sauce for dipping!

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Frequently Asked Questions:

Similar Meatball Recipe Ideas:

Pork

BBQ cocktail meatballs

Chicken & Turkey

Buffalo Chicken Meatballs

Beef

Spicy Smoked Meatball Sub

Beef

PB&J BBQ Meatballs

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Smoked Meatball Biscuits

These savory and delicious Smoked Meatball Biscuits are a fun twist on a traditional meatball sub sandwich.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword easy grilled meatballs, easy grilled snacks, grill recipe, meatball subs, smoked meatballs, tailgating recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4 People

Calories 721kcal

Author Maciek Zurawski

Ingredients

• 0.75 lbs Ground beef (80/20)
• 0.25 lbs Ground pork
• 1 tbsp All purpose rub
• 1 tbsp Worcestershire sauce.
• 1 tbsp Minced garlic
• 1 cup Breadcrumbs
• 1 cup Parsley
• 1 Egg
• 1 Shallot or quarter yellow onion, diced
• 4 String cheese sticks
• 8 Biscuit dough rounds

Garlic Butter

• 1/2 stick Butter
• 1 tbsp Garlic
• 1 tbsp Parsley
• Pinch of salt

Instructions

• In a large mixing bowl, add in the meat, all purpose seasoning, Worcestershire sauce, egg, breadcrumbs, minced garlic, diced shallot and parsley.
• With your hands, mix all the ingredients together.  Make sure to blend in all the loose ingredients massaging them into the meat.
• Scoop up the mixture, make a flat patty and place a 1/4 of string cheese piece in the middle. Wrap the meat around and roll it into a golf ball sized meatball and place them on a greased up wire rack.
• Heat up the grill to 250 degrees, set it up for indirect heat and place the wire rack with the meatballs on the grill.
• Smoke the meatballs on the grill until they reach 145 degrees internal temp.
• Remove them from the grill and let them completely cool down.
• Remove the biscuit dough from the packaging, slice in half and flatten each one out. You can use a rolling pin or your hands.
• Place a meatball on the dough and close it shut but pinching the ends together.
• Grease a sheet pan and place the biscuit wrapped meatballs on the pan and back on the grill at 350 degrees.
• Bake for 10-15 minutes until the crust turns golden brown.
• Just before removing the smoked meatball biscuits from the grill, melt a stick of butter, add a tablespoon of minced garlic, leftover chopped parsley and a pinch of salt. Mix together and brush the biscuits.
• Continue cooking for a few more minutes. When the biscuits are done, remove them from the grill and let them cool down for a minute. Serve with marinara sauce for dipping and enjoy!

Notes

• Don’t overwork the meat when mixing with the other ingredients or the meatballs will be tough and dense. Mix just long enough to incorporate all the ingredients together. 
• Substitute a shallow with yellow onion.
• Feel free to use flavored breadcrumbs to give them meatballs a punch of flavor.
• Use store bought biscuit dough for convenience and mess free recipe.

Nutrition

Calories: 721kcal | Carbohydrates: 53g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1082mg | Potassium: 685mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1515IU | Vitamin C: 24mg | Calcium: 194mg | Iron: 8mg

If you enjoy chicken wings as much as I do, follow along and let me show you How To Grill the Perfect Chicken Wings. I have tested hundreds of recipes and methods over the years and have found the perfect method to grill the ideal wings. No more dry, chewy wings in your future. With my simple 3 step process, you will be enjoying deliciously tender, juicy and crispy chicken wings all tailgating season long!

And be sure to try Sweet and Spicy Wings, or my Zesty Lemon Chicken Wings or the delicious Savory Garlic Parmesan Wings.

Key Steps in grilling the Perfect Chicken Wings.

Prepping: In this step there are 3 main parts to consider when prepping chicken wings: Drying, Lubing, Seasoning. Each step plays an integral part in the final outcome.

Grill set up: No matter what type of grill you use, set up and heat distribution are vital in achieving the perfectly grilled chicken wings.

Grilling: Time and temperature are important pieces to achieving tender, juicy and crispy grilled chicken wings.

Types of chicken wings.

When shopping for chicken wings, there is the option of whole wings and detached party wings.

Whole wings are cheaper because they are not pre-cut. This piece includes the drum, flat and wing tip.

Party wings are pre-cut chicken wings with only the drum and flat.

As you might assume, buying the wings pre-cut is more expansive. So if you want to save a few $$, buy the wings whole and cut them at home. It’s a very easy process.

Take your knife and cut between the 2 joints of the drum and flat and flat and wing tip. You will be able to feel with your knife where the seperation is for a smooth cut.

Keep the drum and flat and save the tips for later.

Step 1: How to prepare the Perfect Chicken Wings

Once you have your chicken wings cut or have removed the party wings from the packaging, lay them on a sheet pan.

Drying chicken wings.

This is the first step in the prep. Drying the wings is very important and necessary to achieve that crispy skin. DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.

With a paper towel, pat the wings dry. Make sure to get all sides. Place the dry wings on a wire rack and in the fridge, preferably over night, but an hour will work as well. The cool air will further help dry out the skin.

Lubing chicken wings.

Oil is crucial when prepping chicken wings. It works as a binding agent but more importantly the fat helps crisp up the skin on the grill. I like using olive oil but any type here will work.

Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. A light coating is all you need.

Seasoning chicken wings.

Depending on the type of grilled chicken wings you are planning on eating, will depend on the seasoning selection.

If you are planning on dry rub wings, go with a rub to fit the flavor profile you want. There are a ton of delicious bold rubs to choose from. Maple bourbon, Sweet BBQ, Ranch, Spicy, Zesty and the list goes on.

If you are planning on saucing the grilled wings at the end, I recommend an All Purpose rub. Basic notes of salt, pepper, paprika and garlic are ideal to enhance the natural flavors of chicken.

Whichever route you choose, make sure to generously season each wing. The last thing you want is bland chicken. Some of the seasoning will either burn off during the grilling process or fall off. So don’t be shy.

Step 2: How to set up the grill.

My favorite grill to use for making the perfect chicken wings is a charcoal grill. I love the charcoal grilled taste and the added smokey notes. But, my simple process will work on any grill as long as the set up is correct.

Clean the grill

No matter what type of grill you use, make sure it’s clean. For charcoal grills, remove any leftover ash from the prior cook. Pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas.

Heat up the grill

I like to use a charcoal chimney to start my charcoal but feel free to use whatever method you like. It speeds up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and place the chimney on top. 10-15 minutes later, the charcoal should be ready go.

For pellet grills, make sure the auger is full of fresh pellets.

Set up the grill for dual zone grilling.

Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.

Next, clean your grates. You do not want your perfectly grilled chicken wings sticking to the grill and ripping that crispy skin off.

Allow the heat from the charcoal to heat up the grease and with a grill brush, scrap off any old residue on the direct hot side first. Next, rotate the grates and move the other half onto the hot side. Wait a few minutes for it to warm up and repeat the cleaning process.

Step 3: How to grill the perfect chicken wings.

The wings are prepped, the grill is hot, now it’s finally time to grill the perfect chicken wings.

Start on the Indirect side first.

Start my placing the wings on the indirect side. Make sure to leave space in between each piece to allow air flow.

Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow.

Make sure the top vents are directly over the chicken wings on the indirect side. This forces the air to move through the wings before escaping creating a convection cooking zone.

Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.

Move to the direct side for a final char.

When the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick sear. This process only takes 30-45 seconds per side to get that final crispy skin to achieve that perfectly grilled chicken wing.

Remove the wings from the grill and let them rest for 5-10 minutes. It is very important to rest all grilled protein. This process allows the juices to redistribute throughout the meat which will result in a tender and juicy bite every time.

Step 4: Sauce up the perfectly grilled chicken wings.

If you want saucy chicken wings, there are 2 options. A flavorful custom BBQ sauce or a quick store bought sauce.

The ready made store bought version is faster and more convenient if you don’t have time or all the ingredients. Start by pouring your favorite bottled BBQ sauce into a sauce pan. Add 1/4 cup water and heat it up. The heat will thin out the sauce making it much easier to coat the wings evenly.

For a homemade BBQ sauce, use your recipe or check out some of my favorites. From Dr. Pepper BBQ sauce, Sweet and Savory Maple Bourbon sauce or a classic Sweet and Tangy BBQ sauce. Can’t go wrong with any of them.

Pour the sauce over the bowl of wings, and toss for an even coating. Make sure to use a deep bowl to avoid any spills.

Last thing to do is plate up the perfectly grilled chicken wings and enjoy!

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Frequently Asked Questions:

Similar Grilled Chicken Wing Recipes:

Chicken & Turkey

Grilled Gochujang Wings

Chicken & Turkey

Lemon Garlic Chicken Wings

Chicken & Turkey

Sweet and Spicy Wings

Chicken & Turkey

Garlic Parmesan Wings

If you tried this tutorial on How to Grill the Perfect Chicken Wings 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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How to Grill the Perfect Chicken Wings

If you enjoy chicken wings as much as I do, follow along and let me show you how to grill the perfect chicken wings.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword chicken wing tutorial, easy chicken wing recipe, grilled chicken, grilled chicken wings, grilled wings for beginners, grilling for beginners

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4 people

Calories 314kcal

Author Maciek Zurawski

Ingredients

• 2 lbs Chicken Wings
• 2 tbsp Seasoning
• 1 tbsp Olive Oil
• 1/2 cup BBQ Sauce (optional)
• 1/4 cup Water (optional)

Instructions

How to prepare the Perfect Chicken Wings

• Drying:

  With a paper towel, pat the wings dry. Make sure to get all sides. Place the dry wings on a wire rack and in the fridge, preferably overnight, but at least 1 hour. The dry air will dry them off even more.
• Lubing:

  Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. A light coating is all you need.
• Seasoning:

  Generously season each wing. Be sure to get each side coated.

How to set up the grill

• Clean the Grill:

  For charcoal grills, remove any leftover ash from the prior cook. pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas.
• Heat up the grill:

  For charcoal grills, heat up the briquettes. Use a chimney to speed up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and place the chimney on top.
• Set up the grill for dual zone grilling:

  Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.

How to grill the perfect chicken wings.

• Start by placing the wings on the indirect heat side. Make sure to leave space in between each piece to allow air flow.
• Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow. Make sure the top vents are directly over thechicken wings on the indirect side.
• Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.
• Once the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick char. This will only takes 30-45 seconds per side, so do not walk away from the grill.
• Remove the wings from the grill and let them rest for 5-10 minutes.

Sauce up the wings.

• Make a homemade sauce or if using a store bought sauce, add it t small saucepan with the water and warm it up. It will thin the sauce and make it easier to coat the wings.
• In a large bowl, pour the sauce over wings, and toss. Make sure to use a deep bowl to avoid any spills.
• Plate up the perfectly grilled chicken wings and enjoy!

Notes

DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.

DO NOT drench the chicken wings in oil.  Light drizzle is enough.

DON’T BE SHY on the seasoning. Some of the seasoning will either burn off during the grilling process or fall off. 

Grill time will depend on the outside temperature. Grilling in freezing cold weather will impact and slow down the cook time and heat levels. Be sure to keep an eye on those wings and temps.

Grilling wings to a 175-185 degrees internally on high heat will not dry them out. Meat around the bone needs more time to cook for the fat to break down and tenderize the meat.

Nutrition

Calories: 314kcal | Carbohydrates: 2g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 155mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

This Pull Apart Pepperoni Pizza is the perfect appetizer or after school snack. Full of your favorite pepperoni pizza flavors, enjoy this quick and easy dish while tailgating. Similar to a monkey bread, it’s a fun twist on a traditional recipe.

Like pull apart bread, then try my Smoked Garlic and Herb Monkey Bread recipe or make this Grilled Big Mac Loaf for an after school snack.

Ingredient list for the Pull Apart Pepperoni Pizza.

• Biscuit Dough: use the refrigerated store bought dough. It’s convenient and easy to use.
• Pizza Sauce: adds moisture to the recipe.
• Mozzarella Cheese: every pizza needs a cheesy topping.
• Parmesan Cheese: adds hints of savory, nutty flavors ideal for any Italian inspired dish.
• Pepperoni Mini’s: provides a savory, meaty flavor to the recipe.
• Red Pepper Flakes: adds heat to spice up the recipe.
• Italian Seasoning: provides traditional Italian pizza flavors from the dried herbs.
• Garlic Powder: adds additional savory flavor to balance the tomato based recipe.

Step 1: How to make Pull Apart Pepperoni Pizza?

This Pull Apart Pepperoni Pizza is a quick and easy dish to assemble and grill. The steps consist of combining all the ingredients together, grilling or baking and finally enjoying the meal.

To start, pop the refrigerated biscuits packaging and slice each biscuit into quarters. Shape them into small round balls and set aside.

Add these round biscuits into a large mixing bowl and it’s time to add in the pepperoni pizza ingredients.

Add an entire jar of pizza sauce. Do not be shy. Without enough sauce, the final dish will be dense and dry.

Add in 2 cups of shredded mozzarella, mini pepperoni’s, red pepper flakes, Italian seasoning and garlic powder. With a silicone spoon, mix the pull apart pepperoni pizza ingredients together making sure each biscuit is covered.

Another great alternative to traditional pizza is to make a Grilled Pepperoni Pizza Bread. Same ingredients, different base.

Step 2: Time to grill the Pull Apart Pepperoni Pizza.

Preheat the grill to a medium heat around 350 degrees and set for indirect heat. The recipe can be baked in the oven or any other grill at the same temperature as long as it’s set up for indirect heat. You will however, loose any smokey flavors that develop over a charcoal or smoker grill.

Place the entire pull apart pepperoni pizza mixture into a cast iron skillet. Make sure each biscuit dough balls lay flat and are evenly distributed throughout the pan. Sprinkle more pepperoni’s and shredded mozzarella cheese over the top.

Place the filled skillet on the grill and cook for 20-30 minutes. The final product will have beautifully risen dough, perfectly melted cheese and crispy pepperoni pieces.

Remove it from the grill and dig in. Be careful, the pull apart pizza might be hot from the steaming sauce, but the cheese pull should be amazing each time your take a piece. Enjoy!

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Chicken & Turkey

Zesty Nacho Chicken Buns

Side Dish

Focaccia Bread

Side Dish

Spooky Halloween Dip Bowl

Chicken & Turkey

Leftover Turkey Biscuits

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Pull Apart Pepperoni Pizza

This Pull Apart Pepperoni Pizza is the perfect appetizer or after school snack. Enjoy this quick and easy dish while tailgating.

Course Appetizer, Snack

Cuisine American

Keyword easy pizza bread recipe, grilled pizza bread, pull apart pizza, snack recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 People

Calories 464kcal

Author Maciek Zurawski

Ingredients

• 8 Buttermilk biscuits
• 14 oz Pizza sauce
• 8 oz Shredded mozzarella cheese
• 5 oz Pepperoni Mini's
• 4 oz Parmesan cheese
• 1 tbsp Red pepper flakes
• 1 tbsp Italian seasoning
• 1 tbsp Garlic powder

Instructions

• Pop the refrigerated biscuit packaging and slice each biscuit into quarters. Shape them into small round balls.
• In a large mixing bowl, add the shaped biscuit rounds, pizza sauce, 1 cup of pepperonis, 2 cups of shredded mozzarella, parmesan cheese, red pepper flakes, Italian seasoning and garlic powder. Mix the pull apart pepperoni pizza ingredients together making sure each biscuit is covered.
• Preheat the grill o a medium heat around 350 degrees and set for indirect heat.
• Place the entire pull apart pepperoni pizza mixture into a cast iron skillet. Make sure each biscuit dough balls lay flat and are evenly distributed throughout the pan. Sprinkle the leftover pepperoni's and shredded mozzarella cheese over the top.
• Place the pizza skillet on the grill and cook for 20-30 minutes. The final product will have beautifully risen dough, perfectly melted cheese and crispy pepperoni pieces.
• Remove it from the grill and dig in. Enjoy!

Notes

If pepperoni mini’s are not available, use regular sized and slice each in half or quarters. Small pepperoni’s make it easier to eat and coat the biscuits.

Use butter biscuits for more flavor and savoriness.

Don’t be shy on with the pizza sauce.  This recipe needs liquid to keep it moist and tender.

 

Nutrition

Calories: 464kcal | Carbohydrates: 25g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 1589mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 465mg | Iron: 3mg

If you like cheesesteaks, you need to try this Smoked Cheesesteak Dip. It has all the elements of a traditional cheesesteak sandwich in a creamy, gooey form. Grilled steak, sautéed peppers and onions and a whole lotta cheese! Make this for your next game day party and you’ll be the tailgating MVP.

For other delicious tailgating dip recipes, try my Smoked Jalapeno Popper Dip or Smoked Chicken Dip. All these recipes are savory, meaty, cheesy and perfect for parties.

Ingredient list for the Smoked Cheesesteak Dip

I love a good Cheesy Cheesesteak Sandwich. Whether it’s an authentic Philly cheese steak or not, I will eat them all. With game day quickly approaching, make a dip version of this recipe and dip in!

• Steak: I used a NY strip for this recipe which has a bold beefy flavor perfect for the dip.

• Bell Peppers: diced green bell peppers and crunch and color.

• Yellow Onion: diced yellow onion staying true to a cheese steak recipe.

• Provolone cheese: strong bold flavors and great melting cheese perfect for that cheese pull.

• Shredded Mozzarella: adds cheesiness to the dish and provides a mild cheese flavor for that extra cheese effect.

• Cream Cheese: Makes the dip creamy and savory.

• Steak Seasoning: adds buttery and herb notes to the dish.

• Bread: I used a french bread loaf and toasted thin slices for dipping.

Step 1: How to prepare ingredients for the Smoked Cheesesteak Dip

I bought a well marbled NY Strip for this recipe. A great alternative would be a ribeye for the classic approach or ground beef for a more economical version. Whichever you choose, this dip will be delicious.

To be able to get a piece of steak with each dip, the meat needs to be sliced into thin, bite size pieces first. Cut off the fat and set off to the side. You will use those to sauté the veggies and meat.

Next, dice up a green bell pepper and onion. Set aside in a bowl.

Step 2: Grill and Sauté the ingredients.

Preheat the grill to a medium heat at 350 degrees. Set it for dual zone grilling.

How to create dual zone heat on grills

Dual zone heats 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 a cast iron skillet on the grill and let it heat up. Drop the cut off fat into the hot skillet and allow the fat to melt. Remove the cooked fat and all you are left with is a nice fatty, greasy pan.

Drop the sliced steak pieces onto the hot skillet, season with an equal mix of Dad’s All Purpose and Steak seasonings. Both rubs will provide a savory, buttery, herby flavor that you would expect from a well cooked steak.

Grill the sliced steak, mixing them around the pan with a wooden spoon. When they develop a nice crust, remove them from the skillet and set aside.

Next, sauté the diced veggies in the same grease and hot pan you used for the steak. When they soften, remove them from the grill into a bowl and set aside.

Step 3: Assemble the Smoked Cheesesteak Dip.

Time to assemble the Smoked Cheesesteak Dip.

Start by adding the grilled steak and veggie bits into a large bowl. Add room temperature cream cheese, mayo, shredded mozzarella, more steak seasoning and mix the ingredients together.

Take half of the cheesy mixture and evenly spread it into the cast iron skillet.

Place slices of provolone on top covering the entire dip and place the remaining dip over the cheese slices and over the entire surface.

Step 4: How to smoke a cheesesteak dip.

Place the cheesy skillet on the indirect side of the grill and let it cook for 20-25 minutes, until everything is nice and melty.

This is the perfect time to get the bread toasted. Slice the bread into thin, single serve pieces. Drizzle with olive oil and place them on the direct side on the grill directly on the grates.

Top the Smoked Cheesesteak Dip with some freshly chopped chives and serve while everything is still warm. Dunk the toasts directly into the cast iron skillet and test out that cheese pull. Enjoy!

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Frequently Asked Questions:

Other Cheesesteak Ideas:

Beef

Cheesesteak Sandwich

Beef

Philly Cheesesteak

Chicken & Turkey

Chicken Philly Sliders

Chicken & Turkey

Smoked Chicken Dip

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Smoked Cheesesteak Dip

If you like cheese steaks, you need to try this Smoked Cheesesteak Dip. Grilled steak, sautéed peppers and onions and a whole lotta cheese!

Course Appetizer

Cuisine American

Keyword cheesesteak, dip recipe, how to make a tasty dip, smoked dip idea, smoked dip recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Calories 373kcal

Author Maciek Zurawski

Ingredients

• 1 lbs NY strip steak
• 1/2 tbsp All purpose seasoning
• 1 tbsp Steak seasoning
• 1 Green bell pepper
• 1 Yellow onion
• 8 oz Cream cheese block
• 16 oz Shredded mozzarella cheese
• 4 Provolone cheese slices
• Handful of chopped chives

Instructions

• Place the steak in the freezer for 30 minutes to firm up.
• Slice the firm steak into thin, bite size pieces. Cut out the fast caps and set off to the side.
• Dice up a green bell pepper and onion. Set aside in a bowl.
• Preheat the grill to a medium heat at 350 degrees. Set it for dual zone grilling.
• Place a cast iron skillet on the grill and let it heat up.
• Drop the sliced fat caps onto the hot skillet and allow the fat to melt. Remove once they are cooked through.
• Drop the sliced steak pieces onto the hot skillet, season with an equal mix of 1/2 tbsp of the All Purpose and Steak seasonings.
• Grill the NY Strip pieces, mixing them around the pan with a wooden spoon.

  Once they develop a nice crust, remove them from the grill into a bowl and set aside.
• Next, sauté the diced veggies in the same grease and hot pan you used for the steak. Once they start to soften, remove them from the grill into a bowl and set aside.
• To assemble the cheese steak mixture, add the grilled steak and veggie bits into a large bowl. Add room temperature cream cheese, a tablespoon of mayo, shredded mozzarella cheese and 1/2 tbsp of steak seasoning. Mix the ingredients together until they are blended well.
• Take half of the cheesy mixture and evenly spread it into the cast iron skillet.
• Place slices of provolone cheese on top covering the entire dip and place the remaining dip over the cheese slices and over the entire surface.
• Place the cheesy skillet on the indirect side of the grill and let it cook for 20 minutes.
• Slice the bread into thin, single serve pieces. Drizzle with olive oil and place them on the direct side on the grill directly on the grates.
• Top the smoked cheese steak dip with some freshly chopped chives and serve while everything is still warm. Enjoy!

Notes

Prep work for this smoked cheesesteak dip can be done the day before. Store the mixture in the fridge until you are ready to put in on the grill

Throw the steak in the freezer for 30 minutes. This will firm up steak and make it easier to slice into thin pieces.

How to create dual zone heat on grills

Dual zone heats 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.

Nutrition

Calories: 373kcal | Carbohydrates: 7g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 654mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 490mg | Iron: 2mg

One of my favorite appetizers are smoked jalapeno poppers. Wanted to give the original recipe a little bit of a twist and made Jalapeno Popper Lumpia instead which were inspired by my BBQ buddy TFTI. You get the crunch from the fried wrappers, heat from the jalapeno and creaminess from the filling. Added a little surprise inside that made this recipe even better! You have to try this!

What are Lumpia?

Lumpia are deep fried spring rolls. A traditional Filipino recipe, these rolls are made of paper thin wrappers filled with a mixture of pork and vegetables. Usually served as an appetizer with a sweet and spicy dipping sauce.

What are jalapeno poppers?

Traditional jalapeno poppers are pitted half sliced jalapenos stuffed with a cheesy filling all wrapped in bacon. Grilled or fried, these little bites are perfect as appetizers especially for tailgating.

I have made different versions of a jalapeno popper over the years. Take a look at my Jalapeno Popper Stuffed Chicken Breast, Jalapeno Popper Dip and Jalapeno Popper Hashbrowns. From stuffing to wrapping, there are a lot of fun ways to experiment with this dish. You can also use sweet peppers instead, if you’re sensitive to heat.

Dad’s Seasonings

Must have grillin seasonings!

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Ingredient list for Jalapeno Popper Lumpia

• Jalapenos: this small hot pepper is the perfect vessel for the savory cream cheese filling. Thick skin gives the nice bite to the snack along with some heat.
• Cream Cheese: the smooth texture of a cream cheese is the perfect soft filling for a crunchy pepper. Helps sooth the heat from the pepper and adds flavor to the recipe.
• Pulled Pork: this is an optional filling. Great way to use up leftover BBQ pulled pork.
• Spring Roll Sheets: these thin rice paper wrappers are ideal for deep frying. A delicate bite, these sheets add crunch without overpowering the recipe.
• Peanut Oil: a high temperature point of this oil allows allows you to fry food quickly resulting in a crispy coating with very little oil absorption.

Step 1: Make the jalapeno popper filling.

For this recipe, I had leftover pulled pork that I decided to include in the filling. If you want a vegetarian option, exclude the meat from the recipe.

In a large mixing bowl, add a block of room temperature cream cheese, shredded cheese, bbq sauce, a handful of the pulled pork and season with Dad’s All Purpose rub for flavor. Make sure to mix the ingredients together.

Slice the jalapeno peppers in half and remove the seeds. Most of the heat is in the seeds and membrane so this way you get the jalapeno flavor without too much heat. This will become the vessel for the stuffing.

Add a generous spoonful of the cheesy stuffing into each half and close the pepper.

Step 2: How to fold a Jalapeno PopperLumpia

The paper thin spring roll wrappers are perfect for frying. Durable enough to wrap without tearing, and thin enough for the perfect translucent and crispy finish.

1. Place the wrapper on a flat surface and fold one edge.
2. Place the stuffed jalapeno popper on the folded end.
3. Wrap the right side of the wrapper over the stuffed jalapeno popper.
4. Pull the bottom piece of the wrapper on top of the jalapeno popper and roll the remaining close.

The jalapeno popper lumpia should look like a stuffed spring roll.

Step 3: How to deep fry the jalapeno popper lumpia

This is the perfect dish to make at home on the stove top, deep fryer or air fryer. However, in true GWD fashion, I made this recipe on the grill.

Preheat the grill to a high heat. In a cast iron skillet add 1 cup of peanut oil and allow it to heat up to 350 degrees.  The temperature is very important.  If it fluctuates or goes down, you risk getting soft and greasy lumpia.

Gently place the jalapeno popper lumpia in the hot oil and let it fry for 3-4 minutes per side until all sides are golden brown.

Rest them on a wire rack to cool off and drain the oil. Enjoy!

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Similar easy grilled side dish recipes:

Side Dish

Smoked Mac and Cheese

Side Dish

Garlic Bread

Side Dish

Balsamic Tomato Salad

Side Dish

Smoked Jalapeno Poppers

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Jalapeno Popper Lumpia

This jalapeno popper lumpia recipe give you crunch from the deep fried wrappers, heat from the jalapeno and creaminess from the filling.

Course Appetizer, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 731kcal

Author Maciek Zurawski

Ingredients

• 4 Large jalapenos
• 4 Spring roll sheets
• 1 cup Peanut oil
• 1 block Cream cheese
• 1 cup Shredded cheese
• 1/2 cup BBQ Sauce
• 1 cup Shredded pulled pork (optional)
• 1 tbsp Dad's All Purpose rub

Instructions

• In a large mixing bowl, add a block of room temperature cream cheese, shredded cheese, bbq sauce, pulled pork and season with Dad's All Purpose rub for flavor. Make sure to mix the ingredients together.
• Slice the jalapeno peppers in half and remove the seeds.
• Add a generous spoonful of the cheesy filling into each half and close the peppers.
• Place the wrapper on a flat surface and fold one edge. Place the stuffed jalapeno on the folded end and wrap the right side of the wrapper over.
• Next, pull the bottom piece of the wrapper on top of the jalapeno popper and roll the the remaining close. The jalapeno popper lumpia should look like a stuffed spring roll.
• Preheat the grill to a high heat. In a cast iron skillet add 1 cup of peanut oil and allow it to heat up to 350 degrees. 
• Gently place the jalapeno popper lumpia in the hot oil and let it cook for 3-4 minutes per side. Flip them over and continue to cook until all sides are golden brown.
• Rest them over a wire rack to cool them off and drain the oil. Serve and enjoy!

Notes

Jalapenos:

• When purchasing jalapenos, select medium sized peppers.  If too big, they are not easy to eat, too small, they are not east to stuff.
• Remove all the seeds on the side to manage heat levels.

Cream Cheese:

• Use plain cream cheese and season with your favorite BBQ seasoning
• Dice up an extra jalapeno and add to the mixture
• Use a flavored cream cheese or cheese dip for extra flavor.

Peanut Oil:

• Best oil for deep frying because of the high temperature point.  
• Wait until the oil reaches 350 degrees F. If you put the jalapeno poppers in too soon, the wrappers will soak up the oil and not get crispy.

Nutrition

Calories: 731kcal | Carbohydrates: 23g | Protein: 16g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 27g | Cholesterol: 50mg | Sodium: 638mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 435IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 1mg

Who doesn’t like nachos! How about some Cheesy Steak Nachos for your next tailgating party! I bought a beautiful wagyu skirt steak and needed to try it out. Simple seasoning, fast cook, fresh toppings and crunchy chips make this recipe the perfect party snack.

Can’t get your hands on wagyu beef, use my simple marinated skirt steak recipe or try my leftover pulled pork nachos.

Ingredients list for the cheesy steak nachos.

Skirt steak: this cut of beef is usually very economically priced, thin enough to top nachos and absorbs flavor very well.

Veggie toppings: use your favorite fresh veggie toppings. I went with a few jalapeno slices, chopped red onion and roma tomatoes.

Milk: makes the cheese more creamy

Cheese: go with soft cheeses that are easy to shred and melt. I used sharp cheddar cheese for the strong flavor and a colby jack cheese block for the creaminess.

Butter: use unsalted butter. This ingredient will be melted to make the roux.

Flour: used to make roux which will thicken the cheese sauce.

Step 1: How to prepare the skirt steak.

I used a wagyu skirt steak that I found at my local grocer. However, use an outside skirt steak that is a more economical piece of meat.

Clean the steak by trimming off any large fatty pieces and cut into small foot long strips.  Drizzle olive oil over the top and spread evenly throughout. Next, season with Dad’s Taco seasoning to elevate the flavor profile with notes of cumin, chili and lime without camouflaging the natural taste of the steak.

If you are looking to add more flavor into your skirt steak, make my vibrant tequila lime skirt steak recipe. This will definitely elevate your nacho game!

Dad’s Seasonings

Must have grillin seasonings!

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Step 2: Prepare toppings for the cheesy steak nachos

Let the meat sweat and absorb the seasoning. This is the perfect time to prepare your nacho toppings.

I went with jalapeno, roma tomatoes and red onion. Slice and dice your veggies and set aside.

Step 3: How to make cheesy steak nacho cheese.

This nacho cheese is super easy to make and tastes delicious. Simple ingredients, fast cook, these will only elevate your steak nachos.

For my cheese, I chose cheddar and colby jack. Use whatever cheese flavors you like most. Shred the blocks of cheese. You will need about a pound for the sauce.

In a saucepan over medium heat, make roux by melting butter and mixing in the flour. Next add milk and whisk everything together. Start adding in the shredded cheese a handful at a time. Whisk to melt the cheese and blend it in the milk. Continue until all the cheese is melted and your sauce has a creamy consistency.

Make a queso use my smoked chorizo queso dip recipe or try my smoked mac and cheese sauce. this one I have perfected. It’s creamy, cheesy, savory and goes well on anything!

Step 4: How to perfectly grill skirt steak

Preheat the grill to 400 degrees and set for direct heat.  Grill the seasoned skirt steak 2 minutes per side or until the internal temperature reaches 130 degrees to ensure a medium rare cook.  

Remove the skirt steak strips off the grill and let them 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.

Step 5: Assemble the cheesy steak nachos

Start by cubing up the grilling skirt steak into small bite size pieces. Lay the tortilla chips of choice on a platter and pour the homemade nacho cheese all over them.

Add in the steak bites along with the diced veggies. Top it all off with some mexican crema or sour cream, add freshly chopped cilantro and enjoy!

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Frequently Asked Questions:

Delicious skirt steak recipe ideas:

Beef

Steak Tacos with Corn Salad

Beef

Marinated Skirt Steak

Beef

Cheesy Steak Nachos

Beef

Fajita Roll Ups

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Cheesy Steak Nachos

Simple seasoning, fast cook, fresh toppings and crunchy chips make these cheesy steak nachos the perfect party snack.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword steak nachos, skirt steak, nachos recipe, homemade nacho cheese, grilling recipes, grillin with dad, grilling with dad, tailgating recipes, game day recipes, party food recipes,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 People

Calories 346kcal

Author Maciek Zurawski

Ingredients

• 1 lb Skirt steak
• 2 tbsp Dad's taco seasoning
• 2 tbsp Mexican crema or sour cream
• 1 tbsp Olive oil
• 1 Jalapeno
• 2 Roma tomatoes
• 1/2 Red onion
• Handful of cilantro

Cheese Sauce Ingredients

• 2 cup Mild cheddar cheese, shredded
• 1 cup Milk
• 1 tbsp Butter
• 1 tbsp All purpose flour

Instructions

• Clean the steak by trimming off any large fatty pieces and cut into smaller sections. Coat with olive oil and season with Dad's Taco seasoning Set to the side.
• Dice the jalapeno, red onion, roma tomato and cilantro. Set to the side.
• Preheat the grill to 400 degrees and set for direct heat.  Grill the seasoned skirt steak 2 minutes per side or until the internal temperature reaches 125-130 degrees.
• Remove the skirt steak from the grill and let it rest for 10 minutes.
• While the steak is resting, in a saucepan over medium heat, melt the butter and add the flour. Cook for a minute, constantly stirring to cook out the flour taste.
• Next, add milk and whisk everything together. Start adding in the shredded cheese a handful at a time. Whisk to melt the cheese and mix it in the milk. Continue until all the cheese is melted and your sauce has a creamy consistency. Be sure to do this over low heat or your sauce will break.
• Cut the steak into strips and then into bite size pieces.
• Assemble the steak nachos by laying out the tortilla chips. Add the cheese sauce, the diced steak and all the veggies. Top it all off with some Mexican crema or sour cream, add freshly chopped cilantro and enjoy!

Video

Notes

• Select outside skirt steak over inside.  It’s more tender with stronger beef flavors.
• Cubing the skirt steak will make it easier to scoop with a nacho chip and less chewy.
• When making you own cheese sauce, make sure to make the roux first.  This will help thicken the sauce.
• Use soft cheeses to melt into your cheesy nacho sauce.  Mix different cheese types to get a balanced flavor.  Cheddar, Colby Jack, Pepper Jack, Monterey Jack, Mozzarella, etc..

Nutrition

Calories: 346kcal | Carbohydrates: 8g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 400mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 2mg

These Sweet Chili Chicken Bites are the perfect quick solution for a delicious party snack.  The sweetness from the honey and heat from the chili paste make for a mouth watering treat.  The small bite size snack is perfectly served with a toothpick as an appetizer or over rice for dinner. If you like sweet and spicy, this recipe is for you. Fast and easy to make, let me show you how.

If you are looking for something a little more savory, try my garlic steak bites. Different proteins, all little snackable bites to be enjoyed by a crowd.

Ingredients list for the sweet chili chicken bites.

Chicken: I used chicken breast and diced it into small cubes. For more flavor and fattiness, use chicken thighs or cube up a pork tenderloin.

Rice vinegar: a mild, slightly sweet flavor with a tangy acidity adding brightness to the dish.

Honey: adds the sweet layer to the sweet chili sauce.

Sambal chili paste: chunky chili paste made with fresh chilies for the sauce. If you cannot find this paste, a great substitute is sriracha or chili flakes.

Water: to help the sauce from becoming to pasty.

Fish sauce: umami packed sauce that enhances the taste of the sauce. A common ingredient in the Japanese cuisine.

Maple Bourbon rub: sweet and savory rub to balance all the flavors in the sauce. A great replacement would be an all purpose rub.

Toasted sesame seeds: a nutty and crunchy finish. Used as a final topping.

Corn start: helps thicken the sauce

Green onions: burst of freshness. Used as a final topping.

Step 1: How to prepare the sweet chilli chicken bites

Prep work on the chicken is simple. By cubing the breast, the cook will be faster and even throughout. Small sizes make the meat more tender and easy to chew.

To start, cube up the chicken breast into small bite size pieces. Drizzle with some olive oil and season with Dad’s All Purpose rub. It’s the perfect blend of savory bbq flavors that add a good level of salt, pepper and paprika. Mix the seasoning in to the chicken bites making sure to get an even coating all over.

Dad’s Seasonings

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Step 2: How to make the sweet chili sauce

This sweet chili sauce is the perfect sauce on any protein. The sweetness from the honey and brown sugar and heat from the chili paste is the perfect marriage.

For a creamier sauce that still have heat, try my Grilled Bang Bang Chicken Skewers recipe. Simpler ingredients, similar umami flavors and heat levels.

In a saucepan, add sambal chili paste, fish sauce, rice vinegar honey, brown sugar, Dad’s Maple Bourbon rub or any sweet rub. Mix the ingredients together and simmer over low heat until it comes to a boil.

Next, in a separate cup, mix together corn starch and water and add to the simmering sauce. This will help thicken it. Continue to whisk until the thickness gets to your preferred consistency.

If you are looking for a less spicy alternative, check out my cajun honey bites. The sauce is buttery and rich making for a deliciously savory sauce.

Step 3: Best grill to make the sweet chili chicken bites

This sweet chili chicken bites recipe is very quick and easy to make. I used my griddle but a regular grill set for direct heat will work just fine. Also can be done on the stove top at home.

Preheat the grill to high heat, add some olive oil so the meat does not stick to the flat top and drop the seasoned chicken bites on the griddle.

Flip them every minute to ensure an even cook throughout. Total cook time should be around 8-10 minutes. Final temperature on the chicken bites should be 160 degrees before you remove the chicken off the grill.

Move the grilled chicken bites into a large bowl. The temperature of the chicken will continue to rise once it’s off the heat and will reach 165 degrees internally making it safe to eat. This resting period will result in tender and juicy meat.

Pour the sweet chili sauce over the grilled chicken bites. Toss everything around making sure to cover all the small pieces. Plate them in a large serving bowl, top with freshly chopped green onions and toasted sesame seeds. Enjoy!

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Frequently Asked Questions:

Flavorful Chicken Recipe Ideas:

Chicken & Turkey

Pineapple Throne Chicken

Chicken & Turkey

Smoked Beer Can Chicken

Chicken & Turkey

Grilled Chicken Lollipops

Chicken & Turkey

Peruvian Chicken with Green Sauce

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Sweet Chili Chicken Bites

The sweetness from the honey and heat from the chili oil make these sweet chili chicken bites the perfect party appetizer.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword sweet chilli chicken bites, grilled chicken, sweet and spicy sauce, sweet and spicy chicken, tailgating recipes, grilling recipes grilling with dad recipes, grillin with dad recipes, party food,

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6 People

Calories 127kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Chicken breast
• 1/4 cup Rice vinegar
• 1/4 cup Honey
• 2 tbsp Sambal chili paste
• 2 tbsp Water
• 1 tbsp Fish sauce
• 1 tbsp Dad’s Maple Bourbon rub
• 1 tbsp Toasted sesame seeds
• 1 tsp Corn starch
• Green onions

Instructions

• Cube up the chicken breast into small bite size pieces.
• Drizzle with some olive oil and season with Dad's All Purpose rub. Set aside.
• In a saucepan, add sambal chili paste, fish sauce, rice vinegar honey, brown sugar, Dad'sMaple Bourbon rub or any sweet rub. Mix the ingredients together and simmer over low heat until it comes to a boil.
• In a separate cup mix together corn starch and water and add to the sauce to help thicken the consistency. Add small amounts at a time and whisk until it thickens to your liking.
• Preheat the grill to high heat, add some olive oil so the meat does not stick to the flat top and drop the seasoned chicken bites on the griddle.
• Flip the chicken every minute to ensure an even cook throughout. Remove at 160 degrees internal.
• Move the grilled chicken bites into a large bowl and allow them to rest 2-4 minutes.
• Pour the sweet chili sauce over the grilled chicken bites. Toss everything around making sure to cover all the small pieces.
• Top with freshly chopped green onions and toasted sesame seeds. Enjoy!

Video

Notes

• If you are not a fan of chicken, this recipe can be made using pork loin. This will give a meatier, more fatty meat and a good bite.
• Adjust the amount of Sambal chili paste depending on your heat level tolerance. Remember you can always add more.
• If you are using a different grill other than a flat top, make sure to use a cast iron skillet.

Nutrition

Calories: 127kcal | Carbohydrates: 16g | Protein: 13g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 1016mg | Potassium: 308mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg

Oklahoma Onion Burgers are a version of grilled smash burgers but with a lot of onions. Quick and easy to make, this recipe can feed a crowd. Make it at your next party, game day or dinner. You know it won’t disappoint.

Ingredients list for an Oklahoma Onion Burger

• Ground Beef: pick an 80/20 blend for your burger patty. It has just the right levels of fattiness to make the patty flavorful and juicy.
• American Cheese: while not a fan favorite, this is the perfect cheese to get the melty, gooey feel to a burger.
• Onion: the crisped up onions give a nice savory crunch.
• All Purpose seasoning: the perfect blend of salt, pepper, paprika and garlic provide the needed flavors to keep the Oklahoma OnionBurger from being bland.
• Mustard: adds a nice tangy flavor in each bite.
• Brioche buns: they are extra soft and tender. Their buttery flavor enhances any burger or sandwich

Step 1: How to make burger beef patties.

It’s called a smash burger because part of the recipe is smashing the ball of ground beef on the griddle. I like to start with 80/20 ground beef blend. It give the burgers enough fat for a juicy bite. I roll the ground beef into bigger than golf ball size. Do not season the meat. That will happen once the Oklahoma Onion Burger patties are flattened on the griddle.

For summer burgers using other protein, check out my Thai Chicken Burger for a leaner protein and sweet and spicy flavor or my Grilled Chorizo Burger for a spicy and creamy bite.

Also you need onion for this recipe and a lot of it! Using a mandoline, carefully slice very thin layers of an onion.

Dad’s Seasonings

Must have grillin seasonings!

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Step 2: How to grill the Oklahoma Onion Burgers

The ideal way to cook these is on a flattop grill. If you don’t have that, you can get a portable flattop that fits on the grates of your grill. Either way, I recommend doing it outside. It will keep the mess out of your kitchen.

Start by preheating the grill to a high heat. We want those burgers to have a nice crust and the only way to do that is to have a hot grill.

Place the ground beef rounds on the grill and add a handful of the shredded onions on each ball. Using a spatula smash the beef down. Press down hard and quick. The ball will flatten out, making a smashed patty. Season the top with Dad’s All Purpose rub and let it cook for about minute. These are very thin patties which don’t require a lot of time to cook.

Using your spatula, flip the Oklahoma Onion Burger patties and cook the other side. The onions will cook with the meat for a tasty mix. Finally, place a slice of cheese on top of the patty. Once the cheese is nice and melty, double stack the patties. Because what’s better than one patty? Two patties!

While this is cooking, take a few potato buns and toast them up on the grill.

Step 3: What is the ideal way to assemble an Oklahoma Onion Burger?

Take your toasted buns and add just a little bit of mustard on the bottom. Next, add two patties right on top of that, top with a couple slices of pickles and that’s it. And just like that, you have your simple and tasty Oklahoma Onion Burger! Enjoy!

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Frequently Asked Questions:

Other Juicy Burger Recipes to Consider:

Beef

Copycat In-N-Out Burger

Beef

The Long Mac

Chicken & Turkey

Thai Inspired Chicken Burgers

Beef

Chorizo Burger

If you tried this Smoked Cheesesteak Dip 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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Oklahoma Onion Burger

Oklahoma onion burgers are a version of smash burgers but with a lot of onions. Quick and easy to make, this recipe can feed a crowd.

Course Main Course, Side Dish

Cuisine American

Keyword grilling recipes, grillinn with dad recipes, grilling with dad recipes, oklahoma onion burger, smash burger, burger recipe, burger idea, game day recipe, game day burger, tailgating recipe, summer bbq recipe, quick and easy recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4 People

Calories 817kcal

Author Maciek Zurawski

Ingredients

• 1 lb 80/20 Ground beef
• 8 American cheese
• 4 Brioche buns
• 1 Onion
• 1 tbsp Dad's All Purpose rub
• 1 tbsp Yellow mustard

Instructions

• Roll 8 equal sized balls from the ground beef.
• Thinly slice a yellow onion.
• Preheat the grill or flat top to a high heat.
• Place the ground beef rounds on the grill and add a handful of the shredded onions on each ball. Using a spatula smash the beef down.
• Season the top of the smashed patties with Dad's All Purpose rub.
• Using your spatula, flip the patties and cook the other side. The onions will cook with the meat for a tasty mix. Finally, place a slice of cheese on top of the patty.
• Once the cheese is nice and melty, double stack the patties and remove from the grill.
• Lightly toast the potato buns.
• Finally, take your toasted buns and add just a little bit of mustard on the bottom. Next, add two patties right on top of that, top with a couple slices of pickles and that's it. And just like that, you have your simple and tasty smash burger! Enjoy!

Notes

Beef:

• An 80/20 blend of ground beef has the ideal fat ratio to get a perfectly juicy burger. The higher the lean percentage, the drier the patty will be.

 

American Cheese:

• While not a fan favorite, this is the perfect cheese to get the melty, gooey feel to a burger.

Mandoline:

• One of those essential kitchen tools! You will use it all the time.  All your veggies will be evenly sliced, without you stressing on how sharp the knife.
• If are missing the veggie gripper, stick a fork in the onion, it will save your fingers when slicing.

Flat top:

• The ideal way to grill the Oklahoma Onion Burgers is on a flat top grill or griddle. If you don’t have that, you can get a portable flattop that fits on the grates of your grill.
• Either way, I recommend doing it outside. It will keep the mess out of your kitchen.

Nutrition

Calories: 817kcal | Carbohydrates: 43g | Protein: 37g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 266mg | Sodium: 1204mg | Potassium: 407mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 2mg | Calcium: 516mg | Iron: 3mg