Can I have a side of Cheetos with my meatloaf? Better yet stuff it inside to make a BBQ Cheetos Meatloaf! It’s cheesy tangy goodness.

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With a long list of recipes on this website that include Cheetos in the ingredient list, National Cheese Doodle Day is a food holiday I don’t like to miss – except I nearly missed it this year! Guys, I literally baked this BBQ Cheetos meatloaf last night after realizing it was coming up only the day before that. Talk about a close call.

I almost phoned it in. But as luck would have it, a coworker gifted me a bag of Cheetos for helping her with something last week. In an effort to not inhale the bag straight up (or maybe dip them in chocolate?), I decided to inhale it in meatloaf form, inspired by my Cheetos Cheeseburgers. My dad is probably shocked that I willingly made meatloaf after a childhood full of hatred for it.

After a quick trip to the grocery store later, and a not so quick cooking time in the oven (add a shorter cook time to the reasons why meatloaf muffins are superior), I had this BBQ Cheetos Meatloaf on the dinner table. Served with a side of roasted broccoli or marinated green beans to make up for the copious amount of Cheetos and cheese in this thing.

But at the same time, are crushed Cheetos really that much worse health-wise than bread crumbs? I would argue that they are basically equal in this situation. Hey, I went for a side of broccoli instead of more Cheetos (or Cheetos mac and cheese), I call that a win. But I may have eaten plenty while I cooked – ha!

BBQ CHEETOS MEATLOAF

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

MEATLOAF

• 2 lb. ground beef
• 4 tsp steak seasoning
• 4 tsp Worcestershire sauce
• 1 small onion, grated
• 2 eggs, lightly beaten
• 1 cup crushed Cheetos (4 oz. crunchy)
• 6 oz. sharp cheddar cheese, shredded

TOPPING

• 1/4 cup honey
• 1 cup BBQ sauce
• 2 tsp mustard

Directions

1. Preheat oven to 375 degrees.
2. Add all the ingredients for the meatloaf mixture into a large bowl and gently combine. Spray a loaf pan with nonstick spray. Press meatloaf mixture into the pan.
3. In a medium bowl, combine honey, barbecue sauce, and mustard. Spoon half of it evenly over meatloaf. Bake for 30 minutes, brush top with remaining topping, and bake about 30-40 minutes, or until the internal temperature reads160 degrees F on an instant read thermometer.
4. Allow to cool for 5 minutes before slicing and serving.

Source: Adapted from my Cheddar-BBQ Turkey Meatloaf Muffins.

It’s not a party without deviled eggs, and it’s not a BBQ party without BBQ deviled eggs on a sausage and cheese plate!

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Today marks my final recipe contribution to #BBQweek and it’s a necessity. Especially since the World Championship BBQ Cooking Contest is currently happening in Memphis, TN (and I am sadly not in attendance).

If you’ve ever spent any time in Memphis, you know that BBQ sausage and cheese plates are absolutely a thing and that no plate is complete without deviled eggs. I mean, what cookout or party is complete without deviled eggs in general?

So naturally when my husband Bob hosted a BBQ birthday party for me earlier this month with all our vaccinated friends, I requested a sausage and cheese plate to be on the menu. Since he was smoking all the meat I took it upon myself to make the deviled eggs to accompany it. Although next time I may need to throw some eggs in there as well to make smoked deviled eggs.

There’s nothing wildly special about these deviled eggs other than the fact that it’s the recipe I’ve been using since the early 2000s because it’s that good. The only difference is I added dry BBQ rub instead of paprika both in the filling and sprinkled on top. If you’d prefer you could use smoked paprika instead.

Looking for more unique deviled eggs?

• Chocolate Deviled Eggs
• Greek Deviled Eggs
• Guacamole Deviled Eggs
• Pepperoni Pizza Deviled Eggs
• Pesto Deviled Eggs
• I’ve also made Deviled Potatoes and Deviled Strawberries too!

Friday #BBQWeek Recipes

Appetizers and Drinks

• BBQ Deviled Eggs by The Spiffy Cookie
• Lemonade Margarita by Cheese Curd In Paradise
• Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

• Caprese Salad by House of Nash Eats
• Classic Broccoli Salad by Family Around the Table
• Cowboy Caviar by Devour Dinner
• Grilled Peppers and Potatoes by Jolene’s Recipe Journal
• Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

• Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
• Summer Steak Salad by Kate’s Recipe Box

Desserts

• Blueberry Coffee Cake by Sweet Beginnings
• Blueberry Ice Cream Recipe by SueBee Homemaker
• Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
• Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Three years ago: Chewy M&M Chocolate Chip Cookies

Five years ago: DIY Cat Cave

Seven years ago: Sweet and Sour Pork

Eight years ago: Ground Turkey Sloppy Joes with Hoisin and Cilantro

Nine years ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

BBQ DEVILED EGGS

Print

Yield: 2 dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• 2 tsp BBQ dry rub*, divided
• Salt and pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, vinegar, and 1 tsp dry rub to the bowl with the yolks. Blend until smooth.
4. Spoon or pipe filling back into the egg whites. Sprinkle with remaining BBQ rub. Chill until ready to serve.

Notes

* Or smoked paprika

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These slow cooker honey buffalo wings are inspired by wings my husband and I grew up with in Western NY. A little heat and a little sweet at the same time!

For my last recipe of the week I made slow cooker honey buffalo wings, just in time for watching football playoffs tomorrow. Particularly perfect because we will be watching the Buffalo Bills play! However, I don’t have too much invested despite being a Bills fan growing up. Once I found college football I stopped caring about the pros.

I’m just here for the Buffalo wings.

Purists may revolt when they see I’ve added honey to these Buffalo wings. If so, they better not look even further into my recipe to see that I also added BBQ sauce! I wasn’t originally planning to add BBQ sauce but Bob dug out a recipe he has from his days working at a pizza & wing joint back home so I figured I’d give it a shot.

The end result was a spicy honey BBQ flavor that was most enjoyable. Even though I grew up around Buffalo wings I have to admit, I prefer other flavors of wings over them. But this version combining honey BBQ with Buffalo sauce might just be my new favorite.

The real question is – blue cheese or Ranch?

Now I’m going to say something even more blasphemous – I prefer Ranch with my Buffalo wings over blue cheese. Bob scolds me for it but I am not the only Western NY raised human to have this preference. So even though these pictures were taken featuring blue cheese, you know the truth – Bob ate it while I had my own bowl of Ranch for my wings!

Four years ago: Weekly Meal Plan: 3

Seven years ago: Southern Caramel Cake

SLOW COOKER HONEY BUFFALO WINGS

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRY RUB

• 2 Tbsp brown sugar
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1-1/2 tsp garlic powder
• 1-1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1-2 tsp cayenne pepper (optional)
• 4 lb. fresh chicken wings, patted dry

HONEY BUFFALO SAUCE

• 3/4 cup hot sauce
• 1/2 cup honey
• 1/2 cup BBQ sauce
• 1/4 cup unsalted butter, melted
• 2 Tbsp lime juice
• 2 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch (add at end)

Directions

1. In a large mixing bowl, combine dry rub ingredients. Add chicken wings and massage over all the wings until evenly coated.
2. Lightly coat the inside of the slow cooker with nonstick spray and add the wings.
3. In the same mixing bowl, add sauce ingredients (except cornstarch) and whisk until blended.  Pour over wings and toss gently to coat*.
4. Cover and cook on high for 3-3.5 hours, or low for 4.5-5 hours.
5. Close to the end of the cooking time, preheat oven to broil and line a baking sheet with foil coated with nonstick sprat.
6. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
7. Strain and reserve the cooking juices and place in a medium sauce pan and whisk in cornstarch. Bring to a boil over medium-high heat and reduce to a simmer, cooking for 5 minutes or until thickened.
8. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway and brushing with more sauce.

Notes

*If liquid does not just barely submerge the wings, add some chicken broth.

What’s better than a chopped salad with BBQ-ranch dressing? One with crushed Cheetos as croutons!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I freaking love Cheetos. 

I don’t remember the moment at which they came into my life, because as long as I can remember I have loved them. Superior to cheese balls, or cheese puffs, the crunchy variety reigns king in the heart of my taste buds. 

I do have memories of eating an entire bag in one sitting, letting that cheese dust slowly build on my index finger and thumb until the very end. Only then would I scrape that salty cheesy goodness off with my teeth. The prize for finishing the entire bag.

It’s because of such memories that I cannot keep Cheetos in the house. I usually will rely on those mini bags appearing at various events to get my fix in a pre-portioned amount. But all this madness in the world required a full bag. 

So how did I make this bag last more than an hour, standing in the kitchen with the bag open amongst all my other groceries, waiting to be put away? I decided to include it in a recipe!

Now this isn’t the first time (nor the last) that I have featured Cheetos on my blog. I have made:

• Caramelized Cheetos
• Cheese Doodle Sushi
• Cheetos Cheeseburgers
• Cheetos Cookies
• Cheetos Mac and Cheese
• Cheetos Marshmallow Crispy Treats
• Spicy Cheetos Crusted Chicken

After a list like that, it wasn’t a difficult stretch to think of adding Cheetos to the top of a salad. Heck it basically makes sense – they are cheesy croutons!

I was actually inspired by the Doritos chopped salad. So if you’re going to be okay with serving that for dinner, then this should absolutely be on your meal plan next. 

Now I did get a little excited with some extra fancy ingredients like roasted soy nuts, chia seeds, and freeze dried sweet corn, but if you could just use peanuts and regular corn if you don’t want to deal with that. But they do add a nice extra layer of crunch that is so satisfying.

Three years ago: Peanut Butter & Chocolate Cannoli

Four years ago: M at Miranova

Five years ago: Pumpkin Curry Pizza

Six years ago: Maple Apple Pie with Walnut Crumble Topping

Seven years ago: Sloppy Joses with Avocado Cream

Nine years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

CHOPPED BBQ RANCH SALAD WITH CHEETOS

Print

Yield: 2 servings Prep Time: 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ RANCH DRESSING

• 1/4 cup prepared Ranch dressing
• 2 Tbsp favorite BBQ sauce

SALAD

• 10 oz. mixed salad greens, chopped
• 6 oz. shredded BBQ pork
• 1 avocado, peeled and diced
• 1/2 cup chopped carrots
• 1/4 cup freeze dried sweet corn (or fresh)
• 1 Tbsp roasted soy nuts (or peanuts)
• 1 tsp chia seeds
• 1/2 cup crunchy cheese puffs (aka Cheetos), crushed

Directions

1. Mix the dressing ingredients in a small bowl. Cover and refrigerate at least 30 minutes before serving.
2. Place salad greens in a large bowl along with pork, avocado, carrots, corn, nuts, and chia seeds. Pour BBQ-Ranch dressing on top of the salad and gently toss to combine. Serve immediately, topped with a handful of crushed Cheetos.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Have any leftover BBQ pulled pork? Roll it up along with some leftover corn and beans to make this BBQ stromboli.

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With the amount of meat that is usually cooked on July 4th, chances are you have some leftovers. And if you’re like our household that means leftovers BBQ!

I used some leftover pulled pork, corn, black beans, and cheddar cheese to make this BBQ stromboli. I even added a little corn flour into the dough to really seal the deal (but you could just use more flour).

Don’t like the idea of corn and beans in there? Just add more pork instead!

Four July 4th we actually had dueling smokers with our neighbors which resulted in all kinds of deliciousness! We cooked enough for an entire party, not just two households haha.

However I don’t think anyone is complaining about having leftovers. I know we love leftovers so that we don’t have to figure out meals every single day. And we especially look forward to BBQ leftovers!

But if you don’t like leftovers, then repurpose them into something else like this stromboli ;-).

BBQ PULLED PORK STROMBOLI

Print

Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

1 cup bread flour (or all-purpose flour)

1/4 cup ground corn flour

STROMBOLI

1/2 cup BBQ sauce, plus more for serving

1 cup grated cheddar cheese, plus more for topping

6 oz. BBQ pulled pork (or beef or chicken)

1/4 cup corn kernels

1/4 cup black beans

1 egg, beaten

Dried Italian seasoning or dry BBQ rub, for topping (optional)

 

Directions

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread BBQ sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, shredded pork, corn, and beans. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle remaining cheese and seasonings over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more BBQ sauce.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Slow and low, that is the tempo. Especially when it comes to smoking meat for good BBQ.

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This Wednesday we were supposed to be on a plane to reunite with the best festival of them all – The World Championship BBQ Cooking Contest in Memphis. It was originally my 35th birthday trip but alas like most things it was postponed (See you at the end of September).

In order to ensure that there is sufficient BBQ in my veins despite this, it just so happens to be BBQweek with the Festive Foodies Group! What timing, amiright? To be honest, I would’ve made sure I posted at least one BBQ recipe this week  regardless of an organized event, now I get to post a whole weeks worth.

Unfortunately there is a bit of a meat shortage around here so the biggest brisket I could find was only 2 pounds. As a result, it didn’t take as long to smoke this brisket and thus didn’t get that distinct pink smoke ring but thankfully it still tasted good! It definitely helps if you use your best brisket rub.

But I cannot take the credit, and this was actually the works of my husband, as I have not yet had the chance to tinker with the smoker. Honestly, it gives him so much joy I just assume let him master it. While he prepared the main course, I set out to make the sides and dessert, which will be shared later this week.

Don’t have a smokersmoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for 4-5 hours (depending on the size). Before we had a smoker we also used a product called Smokin-O’s.

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti’s Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D’s Books and Cooks

Four years ago: Dark Chocolate Cookie Butter Cupcakes

Five years ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Six years ago: Homemade Strawberry (Vodka) Lemonade

Eight years ago: Peanut Butter Chocolate Chip Granola

Nine years ago: Raspberry Mango Margarita Pie

SMOKED BBQ BRISKET

Print

Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. beef brisket
• 1/2 cup BBQ dry rub
• Hickory wood chips
• 1/2 water
• 1/2 cup apple cider vinegar
• BBQ sauce, for serving

Directions

1. Rub seasoning onto all sides of the brisket*. Cover and refrigerate overnight.
2. Two hours prior to cooking, take out let it come to room temperature.
3. Preheat smoker to 225F with chips for 30-40 min. Fill water pan with 1/2 cup water and 1/2 cup apple cider vinegar, add brisket, and smoke for 4 hours* or until 195F (per smoker manufacturers instructions for continuous smoke).
4. Remove, wrap in foil, and let rest until it reaches 165F. Slice against grain about 1/4 inch cuts and serve immediately.

Notes

*Quarter cup of rub per pound of brisket. Smoke for 2 hours per pound of brisket. Don't have a smoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for about 2 hours per pound.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love ribs? Use that delicious meat to make this easy BBQ ribs tamale pie any time of year, but it’s especially good right now for watching football at home with friends and family.

This post is sponsored by Curly’s. All opinions and thoughts remain my own.

I love tailgating, but with the decline in temperatures it is much less pleasurable. Meanwhile, watching the game from home while still enjoying great football food is much more appealing. Especially when it involves a BBQ tamale pie made with Curly’s baby back pork ribs (found in the refrigerated meat case at the grocery store).

It might seem a little crazy to not eat ribs just as they are, but if you think ribs are delicious why not use that meat in other creations? Especially when it’s so easy to mix in with red onion and jalapeno, cover with cornbread, and top with pepperjack cheese. I also served it with a dollop of coleslaw (it’s the Memphis way) and more BBQ sauce drizzled on top. Some air fryer mac and cheese would also be a welcome addition on the side.

After playing my husband’s alma mater Penn State last weekend, there’s only one regular season game left for my Buckeyes – The Game vs *ichigan. Unfortunately this game always lands on Thanksgiving weekend and there is a conflict with a family event that day. To remedy this I will be turning off my phone and recording it to watch afterwards with this tamale pie by my side.

Two years ago: Chocolate Cookie Dough & Peanut Butter Cheesecake Ice Cream

Five years ago: Gingered Turkey & Rice Soup with Basil

Six years ago: Egg in a Hole Waffles

Eight years ago: Apple Cider Pancakes

BBQ RIBS TAMALE PIE

Serves 6-8

Ingredients:

FILLING

1 Tbsp olive oil

1/2 medium red onion, chopped

1 jalapeno, seeded and diced

1 (34 oz.) pkg. Curly’s fully cooked baby back pork ribs, removed from bones and chopped

1/4 cup BBQ sauce

TOPPING

3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

3 eggs, lightly beaten

1 cup pepperjack cheese, divided

Coleslaw and more BBQ sauce, for topping

Directions:

1. Preheat oven to 400 degrees.
2. In a 10-inch cast iron skillet over medium-high heat, add the olive oil. Once hot, add the onion and jalapeno and saute until tender, about 5-7 minutes. Add the pork rib meat and BBQ sauce and cook until warmed through. Remove from heat.
3. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Fold in half of the cheese then pour evenly over filling.
4. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topped with coleslaw and more BBQ sauce.

Source: Adapted from my Impossible Tamale Pie.

BBQ doesn’t just have to go on your proteins, slather it over your vegetables too! Can’t beat this BBQ grilled corn on the cob.

I say this every year, but my favorite way to cook corn is on the grill, and The Kitchn agrees. Just soak it in water for 30 minutes with the husks still on, throw them on the grill and rotate them until done. There is an extra bit of flavor you get from cooking them this way that you won’t from boiling or baking.

I feel the same way about grilled potatoes. Heck, have you ever tried a smoked potatoes recipe? You may never go back to baked.

That smoky flavor is especially wonderful when paired with some BBQ butter! Simply blend BBQ rub into butter and spread that onto your grilled corn on the cob for a perfectly easy summer side (and don’t forget the corn holders like I did, haha).

Now get some more recipes on your menu for Memorial Weekend by checking the list below!

• BBQ Grilled Corn on the Cob by The Spiffy Cookie
• Brown Butter Blondies by Hezzi-D’s Books and Cooks
• Calico Beans with Hamburger by Cheese Curd In Paradise
• Patriotic Blueberry Jello Cheesecake Salad by Daily Dish Recipes
• Easy White Bean Salad by Caroline’s Cooking
• Grilled Eggplant, Tomatoes, and Burrata Platter by Culinary Adventures with Camilla
• Grilled Pineapple Salsa by Food Above Gold
• Grilled Pork Thai Bowl by A Day in the Life on the Farm
• Grilled BBQ Strawberry Shortcake by Our Good Life
• Grilled Tuscan Chicken Flatbreads by Cindy’s Recipes and Writings
• Grilled Vegetables with Whipped Avocado Feta Dip by Kate’s Recipe Box
• Honey Citrus Chicken Sandwiches by Jolene’s Recipe Journal
• Jalapeno Bacon Baked Beans by Sweet Beginnings
• Kaiser Rolls by Karen’s Kitchen Stories
• No Bake Oreos and Cream Dessert by Family Around the Table
• Red Skinned Potato Salad by The Beard and The Baker
• Salami and Cream Cheese Roll Ups by Cookaholic Wife
• S’mores Bars by Back To My Southern Roots
• Strawberry Green Iced Tea by Palatable Pastime

Two years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)

Three year ago: Weekly Meal Plan: May 23-29

Four years ago: Grilled S’mores Packets

Five years ago: Michael Symon’s Spicy 50/50 Burger

Six years ago: Almond Toffee Applesauce Bread

BBQ GRILLED CORN ON THE COB

Serves 8

Ingredients:

8 large ears of corn, husks on and soaked in water for 30 minutes

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup BBQ dry rub seasoning

Directions:

1. Prepare your grill on medium/high heat (400-450 F).
2. In a small bowl, blend together the butter and BBQ rub.
3. Remove corn from water, place on the grill, close lid, and cook for approximately 20 minutes, rotating every 5 minutes, until the corn husks are charred. Remove from grill, allow to cool 5 minutes before peeling slathering with BBQ butter, and serving. Sprinkle with more seasoning if desired.

Source: Adapted from my Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa.

BBQ brisket is amazing, but have you ever had a BBQ brisket burger? Seems wrong to grind it up, but oh so delicious. 

In case you are new here I freaking love BBQ. I was born in TX (although I didn’t live there very long after), grew up with a exceptionally good BBQ joint in Western NY called Dinosaur BBQ, and lived in Memphis for 7 years, so you could say I’ve eaten my fair share of BBQ. Last week was actually the World Championship BBQ Contest in Memphis, an event I rarely miss but sadly was unable to attend this year. To make up for it I am celebrating #BBQWeek with a group of bloggers instead!

When I think of BBQ it’s pulled pork, ribs, baked bean, corn, etc. Others think of things that are in general cooked on the grill (aka barbeque grill). So how about a BBQ brisket burger? It felt wrong to grind up perfectly good brisket, but damn did it make a good burger! Just mix in a little BBQ rub and top with more BBQ sauce. I also added cheese, grilled red onion, and of course bacon! On the side try this Parmesan Roasted Sweet Potatoes Recipe.

To further the BBQ dream, check out the other recipes shared today listed below.

• BBQ Beef Spring Rolls by Cindy’s Recipes and Writings
• BBQ Brisket Burger by The Spiffy Cookie
• Best Creamy Pasta Salad by Daily Dish Recipes
• Ceviche Shrimp Cups by The Freshman Cook
• Corn Fritters by Back To My Southern Roots
• Cuban Sandwich Burger by Cheese Curd In Paradise
• Grilled Brussels Sprouts by Jolene’s Recipe Journal
• Grilled Mac and Cheese Burgers by Our Good Life
• Grilled Pineapple Mai Tai by A Kitchen Hoor’s Adventures
• Grilled Sweet Potatoes by Culinary Adventures with Camilla
• https://www.hezzi-dsbooksandcooks.com/2019/05/grilled-porterhouse-steaks-with-garlic-herb-compound-butter.html by Hezzi-D’s Books and Cooks
• Grilled Veggie Pasta by A Day in the Life on the Farm
• Instant Pot Baked Beans by Kate’s Recipe Box
• Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
• Sosaties (South African Lamb and Apricot Kebabs) by Caroline’s Cooking
• St. Louis BBQ Pork Steaks by Palatable Pastime
• Easy Strawberry Basil Margarita by The Beard and The Baker
• Strawberry Broccoli Salad by Sweet Beginnings
• Tropical Cheesecake Bars by Family Around the Table
• Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Three years ago: Rent the Runway Pro Review

Four years ago: Sourdough Pancakes

Five years ago: Twix Brownies

Six years ago: Peanut Butter Banana Bagels

Eight years ago: Baked Blueberry Almond Pancakes

BBQ BRISKET BURGERS

Serves 4

Ingredients:

1-1/2 lb. ground beef brisket

1 Tbsp BBQ rub seasoning

4 slices of cheddar cheese

4 slices of bacon, halved and cooked

1 medium red onion, cut into 1/4-inch slices

Lettuce

BBQ sauce

4 hamburger buns, toasted

Directions:

1. Preheat gill or place a large non stick pan on the stove top.
2. In a large bowl, combine ground brisket and seasoning together and form into 4 patties. Grill or pan fry the burgers and the red onion slices about 4-5 minutes per side or until desired doneness. Top burger patties with cheese and remove from heat.
3. Place lettuce and red onion on bottom half of burger bun, top burger, bacon, and a drizzle of bbq sauce. Sandwich with top half of burger bun and dig in!

Source: The Spiffy Cookie original.

BBQ is the best thing that has happened to charcuterie boards. Good luck serving this BBQ Pork Charcuterie as an appetizer without turning into the main meal!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Charcuterie boards are everywhere these days. However I usually refrain from ordering them when dining out because I have a hard time paying $20+ for a meager plate of meat and cheese that I could make for a fraction of the cost at home.

The only time I will fork it over is if it’s comprised of unique components that I deem worthy of the price. A friend of mine said it best “it’s not a charcuterie board if you don’t feel like you’re getting ripped off”.

But seriously, these things are stupid easy to make at home. I am hesitant to ever call the assembly of one a “recipe”, especially since most of the time it requires absolutely no heat.

The version I am sharing today however does have some warm elements in the form of BBQ! This is not to be confused with the classic sausage and cheese plate that I grew so fond of when I lived in Memphis. Imagine that platter but extra. Who says BBQ can’t be fancy? If a taco charcuterie board is a thing, then a BBQ charcuterie board should be as well.

So what did I put on this beautiful platter of BBQ? Obviously pulled pork, and pork sausage, and kept a more traditional charcuterie element by also adding salami. For the cheese I used smoked gouda, sharp cheddar, and jalapeno cheese spread. To pair with it all was spicy mustard, cherry preserves, and obviously BBQ sauce. Tomato chutney would be a delicious addition as well.

Sprinkle in some crackers (pretzel and cracked pepper in this case), along with gherkins, pepperoncini and a handful of spicy trail mix to fill in the cracks and you’ve got yourself a BBQ charcuterie!

Check out my other creations including a fall charcuterie board and a dessert peanut butter & chocolate version!

BBQ PORK CHARCUTERIE

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Yield: Serves 6-8

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. prepared pulled pork
• 5 oz. smoked sausage, grilled and sliced
• 4 oz, sliced salami
• 4 oz. sliced smoked gouda
• 4 oz. sliced sharp cheddar
• 4 oz. jalapeno-cheddar spread
• 1/4 cup BBQ sauce
• 1/4 cup spicy mustard
• 1/4 cup cherry preserves
• 16 oz. assorted crackers
• 1/2 cup gherkins
• 1/2 cup pepperoncini
• Spicy trail mix

Directions

1. On a large platter, arrange meat, cheese, and sauces (in small bowls or ramekins). Line up the crackers in between the meat and cheese.  Fill in any empty spaces with gherkins, pepperoncini, and spicy trail mix. Serve immediately.

Source: The Spiffy Cookie original