BBQ-Heroes

Author: Erik Smilda

Flank Steak Involtini with Smoky Tomato Sauce

If you want to impress your friends or family, these Flank Steak Involtini are your new secret weapon.
Involtini is the Italian answer to “let’s roll something up, stuff it with cheese, and throw it on the grill.”

Traditionally, involtini is made with veal, but we think flank steak has a more beefy flavour and is much easier to find

We grill these beef rolls hot and fast for that perfect crust, then let them soak in a homemade smoky tomato sauce on the grill.
Serve the involtini with a chunk of bread and some garlic butter, and everyone will ask when you’re cooking again.
No fancy chef skills are needed, but just a bit of patience and maybe a sturdy frying pan for pounding the meat.

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Lay your thin slices of flank steak flat on a cutting board. If you started with a whole bavette, slice it as thin as possible, then give each piece a pounding with a heavy pan. The goal is to get it nice and thin so it rolls easily and stays tender after grilling.

Lay a slice of prosciutto along the length of each steak. Mix the parmesan, breadcrumbs, parsley, finely chopped garlic, and egg in a bowl and season lightly with salt and pepper. Spread a thin layer of this mixture over the prosciutto, leaving a bit of space at the edges. Fold the sides of the prosciutto over the filling before you roll them up. This way, the cheesy filling doesn’t escape when you grill the involtini.

Now, here’s the trick for the most tender result. Roll up the flank steak so the meat fibres (the “grain”) run along the length of the roll. When you eventually slice the involtini at the table, you’ll cut across the grain, making the steak much easier to chew.

If you want to prep ahead, you can make these involtini a few hours, or even a day, before grilling. Keep them covered in the fridge until you’re ready to fire up the grill.

If your butcher doesn’t have flank steak, you can use skirt steak, flat iron, or even thin-sliced sirloin. Just go for something you can pound thin and roll up.

Prepare your grill for indirect heat by placing hot charcoal on one or two sides of the grill. Leave the centre area free of coals. This creates an indirect zone where you can cook gently without burning your food.

Place the grill plate or cast iron pan directly above one pile of coals, and set your grill grates over the rest. This way, you have a hot zone for searing and an indirect zone in the middle for slow-cooking and making your tomato sauce.

Indirect grilling gives you more control and prevents your involtini or sauce from burning. Perfect for dishes like this where you want a good sear and a gentle finish.

Place the halved tomatoes, quartered onion, and whole garlic bulb in a roasting tray and set it on the indirect zone of your BBQ.

A simple tomato sauce made from fresh veggies is hard to beat. Slowly roasting everything on the grill brings out the tomatoes’ natural sweetness and gives them that rich, deep flavour you don’t get from a jar. Plus, a hint of smoke from the grill makes the sauce extra special.

Use just two roasted garlic cloves for your sauce and save the rest. You can make garlic butter or a roasted aioli, for example.

Once the veggies are soft and cooled, scoop the tomatoes, onion, and two roasted garlic cloves into a blender. Add the paprika powder and fresh basil, then blend everything until smooth.

You get a rich, smoky tomato sauce that’s better than anything from a jar. Super easy, but it tastes like you’ve been cooking all day.

If you want your sauce a bit chunkier, just pulse a few times and check the texture.

Place the involtini rolls on the hot grill plate or cast iron pan and sear them on all sides. You’re not aiming for a perfect core temp but a good, golden-brown crust.

This quick sear gives the meat that classic grilled caramelized flavour. Don’t be afraid to turn the rolls a few times to get an even colour.

Once the rolls are beautifully seared, put them into the warm tomato sauce. Let them gently heat through until they reach about 55°C (131°F) inside. The beef stays juicy and soaks up all those rich tomato flavours.

While the involtini is warming, put some slices of bread onto the grill plate. When the bread is nice and toasty, rub it with some of that leftover roasted garlic for easy homemade garlic toast. It’s simple, but it makes all the difference.

Serve your involtini in that rich tomato sauce, sprinkle with extra basil, and the toasted bread to mop it all up. Pair with a cold beer or a nice Italian red.

Have you made this recipe? Show it off. Because if you didn’t share it, did you even grill? Post a photo on your socials and tag @bbqhelden so we can check out your version.

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Ingredients

For the Involtini

  • 5 thin slices of flank steak, pounded thin
  • 5 slices of prosciutto
  • 40 grams grated Parmesan cheese
  • 10 grams fresh parsley, chopped
  • 40 grams of breadcrumbs
  • 2 garlic cloves, finely chopped
  • 1 egg
  • Salt and pepper

For the Smoky Tomato Sauce

  • 10 tomatoes
  • 1 white onion
  • 1 whole head of garlic
  • 60 ml olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp chilli flakes (skip if you don’t want a little kick)
  • 1 tbsp paprika powder
  • 15 grams fresh basil

Instructions

  1. Lay out the flank steak slices on a cutting board. Pound them thin if needed. Lay a slice of prosciutto on each one.
  2. Mix parmesan, parsley, breadcrumbs, chopped garlic, and egg in a bowl. Season with salt and pepper.
  3. Spread the filling on the prosciutto, fold the prosciutto over the filling, then roll everything up tight and secure with toothpicks.
  4. Set up your BBQ for indirect heat at 180°C (356°F).
  5. Halve the tomatoes, quarter the onion, and slice the top off the garlic bulb. Place them in a roasting tray with olive oil, oregano, salt, pepper, and chili flakes. Roast in the BBQ’s indirect zone for about an hour.
  6. Cool the veggies a bit, then blend with paprika powder and fresh basil. Return the sauce to the tray and keep warm on the BBQ.
  7. Heat the grill plate (or cast iron pan) until hot. Sear the involtini on all sides until browned.
  8. Place the involtini in the tomato sauce and let them heat through to 55°C (131°F) internal temp.
  9. Toast some bread on the grill with garlic butter while you’re at it.

Vietnamese Grilled Steak With Noodles

This Vietnamese grilled steak is marinated in soy sauce, garlic, and peanut oil, then grilled hot and fast for a juicy, slightly sweet steak packed with umami.

Then, it is served over warm glass noodles with crunchy vegetables and a splash of Nuoc Cham sauce. This recipe brings bold Southeast Asian flavours straight to your backyard barbecue.

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You can use skirt or flank steak, which are working cuts with a rich beefy flavour and a texture that shines when sliced properly. That means cutting across the grain after grilling so the steak stays tender and easy to chew.

The soy-based marinade is simple, with garlic, scallions, black pepper and just a bit of sugar to help the meat caramelise beautifully over the flames.

This steak grills quickly, so stay sharp at the grill. One minute too long, and you’re heading into well-done territory.

We cooked ours on our grill with the grates set low, close to the coals. This gives you that intense sear you’re looking for in thin cuts like skirt steak.

Flip the meat often, watch the flames, and keep your tongs ready. A few nice grill marks are great, but don’t let it go full charcoal mode.

To round it out, we serve the steak with glass noodles, cucumber, carrot, lime, coriander and a tangy and spicy Nuoc Cham sauce. This recipe is perfect for summer nights when you want flavour without the fuss.

Have you tried it? Let us know in the comments. Or better yet, post a photo and tag @bbqhelden so we can check out your version.

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Ingredients

  • 600g skirt steak or flank steak

For the marinade

  • 3 scallions, chopped
  • 60 ml soy sauce
  • 2 cloves garlic, finely chopped
  • 1 tbsp sugar
  • 2 tsp black pepper
  • 60 ml peanut oil

For the noodle bowl

  • 1 carrot
  • 1 cucumber
  • 1 lime
  • Fresh coriander (cilantro)
  • Glass noodles
  • 2 vegetable bouillon cubes
  • 1 star anise

Instructions

  1. Chop the scallions and garlic. Mix them with the soy sauce, sugar, pepper, and peanut oil to make the marinade.
  2. Trim any tough fat from the outside of the steak and place it in the marinade. Cover and refrigerate overnight.
  3. Wash the carrot and cucumber. Slice the cucumber lengthwise and remove the seeds. Cut both into julienne strips.
  4. Fire up your grill for direct heat. Set it up for high-heat grilling.
  5. Bring 2 litres of water to a boil with the bouillon cubes and star anise. Keep it warm while you grill the steak.
  6. Grill the steak over direct heat, flipping frequently, until it reaches an internal temperature of 55°C (131°F). Let it rest for a few minutes.
  7. Cook the noodles in the hot broth according to the package instructions. Drain and place them in bowls with the carrot and cucumber. Top with fresh coriander and lime wedges.
  8. Slice the steak thinly against the grain and lay it over the noodles.

Nuoc Cham – A Vietnamese Dipping Sauce

If you want to impress your guests with something a little different, this Vietnamese Nuoc Cham sauce is a game changer.

Our weekly market has a stall where they sell fantastic Vietnamese spring rolls. You can choose different sauces for them. Everyone generally takes the well-known sweet chilli sauce, but they also have Nuoc Cham.

The sauce is somewhat similar to chili sauce but is unique because of the addition of lime juice and fish sauce.

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Nuoc Cham is a classic Vietnamese dipping sauce that delivers a punchy combo of sweet, tangy, salty, and spicy, all in one spoonful. It’s light, refreshing, and ridiculously easy to make with ingredients you’ll find at just about any grocery store.

Adjusting the quantities allows you to customise the sauce to your taste, making it as sweet or hot as you want.

It is a thin sauce with all the ingredients easily recognised, making it look fantastic on the plate. It is traditionally served with spring rolls, grilled meats, or salads, but you can splash it over chicken, shrimp, or roasted veggies.

We made our Nuoc Cham to pour over a nice piece of grilled skirt steak, but of course, you can do whatever you want with it. Once you have tried it, you will definitely make it again quickly when the spring rolls go into the fryer.

If you are also going to make this Vietnamese dipping sauce, let us know via the comments below. Or better, take a picture and post it on your social media channel. Tag @bbqhelden so we can see what you made.

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Ingredients

  • 2 tbsp cane sugar
  • 2 tbsp hot water
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 clove garlic, finely chopped
  • 1 red chili pepper, finely chopped

Instructions

  1. Mix the hot water and cane sugar until the sugar is fully dissolved.
  2. Add the remaining ingredients and stir to combine.
  3. Let the sauce rest in the fridge overnight to allow the flavours to blend beautifully.

Grilled Iberico Pork Steak with Patatas Bravas

Iberico Abanico with patatas bravas is a classic Spanish dish with a modern twist. The combination of juicy, tender pork steak and crispy, spicy potatoes hits all the right notes and is guaranteed to impress your friends and family.

The tenderness and deep flavour of the Iberico Abanico cut is something else. This pork stays incredibly juicy on the grill thanks to its beautiful marbling. Pair it with patatas bravas and roasted vegetables, and you have a complete meal with proper Spanish flair.

This is the kind of easy recipe that works for any occasion. Whether you’re hosting a barbecue for friends or fancy something special on a weekday evening.

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So, what exactly is Iberico Abanico? It’s a cut from around the ribs of the Spanish Iberico pig. Those fine white lines you see in the meat? That’s intramuscular fat, which gives this steak its legendary flavour and melt-in-the-mouth texture. The pigs are raised on a diet of acorns and fresh herbs, and you can taste the difference.

You could simply season Iberico with salt and pepper, which would taste amazing. But we like to take it a step further. We made a simple dry rub with Spanish-inspired spices that work beautifully with the pork. It ties in perfectly with the seasoning for the patatas bravas.

We season the potatoes with the same dry rub and fry them in a cast iron skillet with a shallow layer of sunflower oil. We do this on the barbecue since it’s already hot and has plenty of space, but you can use a deep fryer if that’s easier for you.

We also had a bag of leftover stir-fry vegetables in the fridge, so we chucked those in with the potatoes at the end.

When grilling the Iberico steaks, you have to keep an eye on them. The fat content can cause flare-ups. Make sure to turn them regularly, and don’t walk away. Burnt meat is nobody’s idea of a good time.

We like to serve the steaks with a spicy red bell pepper sauce and a cold beer. That’s about as good as it gets. If you make these Iberico Abanico steaks yourself, let us know in the comments below. Please take a photo and share it on your socials as well. Tag @bbqhelden so we can check out what you’ve grilled.

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Ingredients

For the Iberico steak

  • 500 gr Iberico Abanico (also called pork rib cap or collar flap)

For the dry rub

  • 1 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp cayenne pepper
  • ½ tsp sea salt
  • ½ tsp black pepper

For the patatas bravas

  • 500 gr baby potatoes
  • 2 tsp of the dry rub (reserved)
  • 200 ml sunflower oil

Instructions

  1. Mix all the ingredients for the dry rub in a small bowl. Sprinkle half of the rub evenly over both sides of the Iberico steaks.
  2. Cut the baby potatoes into quarters and parboil them for around 10 minutes until tender. Then, let them dry.
  3. Set up your barbecue for direct grilling and place a cast iron skillet over the heat with the sunflower oil to warm up.
  4. Fry the potatoes in the skillet until golden and crispy. Remove them from the pan, drain slightly, and toss them with 2 tsp of the reserved dry rub while still hot.
  5. Grill the Iberico steaks directly over the coals, turning them regularly to avoid burning. For perfectly cooked, slightly pink pork, aim for an internal temperature of 65°C (149°F).

Spicy Korean-style drumsticks

These smoky Korean-inspired drumsticks pack serious flavour, and a fiery kick, thanks to a bold dry rub and a finishing glaze of homemade chili oil. This is not a traditional Korean recipe, but definitely one that’ll steal the show at your next cookout.

We’re not trying to pass this off as an authentic Korean dish. The flavour profile just made us think of Korean BBQ. Instead of gochugaru peppers, which are typically used in Korean chili oil and which are milder and more common in Korean cooking, we use regular ground chili powder. We also throw in some smoked paprika to balance the heat and add a smoky touch.

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If you’ve ever cooked drumsticks low and slow, you’ll know the skin can sometimes stay soft instead of crisping up. You could dry the drumsticks overnight in the fridge with the rub to fix that, but we take the lazy and tasty way out by removing the skin. Bonus? The dry rub goes straight onto the meat, not just the skin, so you get the flavour where it counts.

We smoked these drumsticks in our smoker, using a chunk of cherry wood nestled into the charcoal. This setup gives you a gentle, almost invisible smoke, and that’s exactly what you want. Heavy smoke can quickly overpower chicken. We’re aiming for a clean, subtle flavour.

We place the drumsticks on the second rack of the smoker, which we’ve found holds a more consistent temperature. Then, we close the lid and forget about them for the next hour. This low and slow cook breaks down the connective tissue and thick tendons, making the meat fall off the bone tender.

After about an hour, we generously baste the drumsticks with our homemade chili oil. You could serve them now, but we like to finish them with a quick sear over direct heat.

That final grilling step tones down the heat of the chili oil just a bit and gives the meat those tasty charred edges. Keep a close eye though. Oil and open flames can cause flare-ups and burn the chicken.

If you like it hot, put the chili oil on the table and let everyone crank up the heat to their own taste.

Are you planning to try these Korean-style drumsticks? Drop a comment below, or even better, snap a photo and tag @bbqhelden on Instagram. We’d love to see what you come up with.

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Ingredients

  • 8 chicken drumsticks
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tsp sea salt
  • 2 tsp cumin
  • 2 tsp granulated garlic
  • 2 tsp smoked paprika
  • 1 tsp mustard powder
  • 1 tsp black pepper
  • 1 tsp ground chili powder
  • Homemade chili oil

Instructions

  1. Remove the skin from the drumsticks and coat them with olive oil.
  2. Mix all the dry ingredients (except the chili oil) in a small bowl, and sprinkle the rub evenly over the drumsticks.
  3. Set up your grill or smoker for indirect heat at 150°C (302°F).
  4. Place the drumsticks on the grill and let them cook for 1 hour. While they smoke, prepare the chili oil if you haven’t already.
  5. Brush the drumsticks generously with chili oil, then sear them briefly over direct heat, turning them to get a light char on all sides.prepare the chili oil
  6. Serve with extra chili oil on the side.

Homemade Chili Oil

This homemade chili oil is bold, versatile, and easy to make. It brings a spicy, aromatic flavor perfect for everything from grilled meat to pizza. This recipe is customizable and can be varied by taste.

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Chili oil is a staple in Chinese cuisine, but we like to drizzle it over just about anything. With this recipe, you control the flavour and the heat. Want it fiery? Add more chili flakes. Would you prefer a bit more depth? To make it your own, try tossing in some star anise, cinnamon, or rice vinegar.

Traditional Sichuan chili oil uses Sichuan chili flakes, which are milder than the Indian-style ones most stores carry. If you can find the Sichuan variety at an Asian market, give them a shot. We used regular chili flakes, which were pretty spicy. And that’s just how we like it.

Because the oil is heated before it’s poured over the other ingredients, choose an oil with a high smoke point. We used avocado oil (smoke point 270°C / 518°F), but refined peanut oil or other neutral, refined oils work great, too.

What Can You Do With Chili Oil?

Everything tastes better with chili oil. Seriously. Use it on grilled chicken drumsticks, fried eggs, soup, or pizza, or stir it into fried rice. If you like a little heat, this stuff is liquid gold.

Once you’ve made a batch, you’ll start thinking of more ways to use it. Trust us.

If you give this chili oil a try, drop a comment below. Even better, please snap a pic and tag @bbqhelden on Instagram. We’d love to see your spicy creations.

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Ingredients

  • 4 cloves garlic
  • 1/2 a red onion
  • 1 thumb-sized piece of ginger
  • 1 tsp salt
  • 2 tbsp chili flakes
  • 250 ml avocado oil

Instructions

  1. Pour the oil into a saucepan and slowly bring it to a boil.
  2. Finely grate the garlic, onion, and ginger, and place them in a heatproof bowl.
  3. Add the salt and chili flakes, then carefully pour the hot oil over it.
  4. Please stir it a good bit and let the chili oil cool completely.

Grilled Shrimp with Fresh Pesto Marinade

Pesto makes a fantastic marinade for seafood, especially shrimp. This quick and easy recipe delivers amazing flavour with minimal effort.
Serve them over a plate of pasta, and you have a delicious and effortless meal.

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For this recipe, we’re using cleaned shrimp, which means the head and vein have been removed. Since the shell is cut open during cleaning, the marinade can soak in beautifully.

These are Black Tiger shrimp, which you can recognize by their grey colour with dark stripes. They’re larger and have firmer meat than regular shrimp, making them perfect for grilling.

We made fresh pesto and made it more fluid by adding extra olive oil. Otherwise, the pesto would be too thick. The shrimp were left to marinate in the fridge for a couple of hours, no longer than that.

The acids in the pesto can break down the shrimp’s texture, making them mushy. Pesto isn’t overly acidic, but marinating longer is unnecessary because shrimp are delicate and absorb flavours quickly.

The shrimp are grilled over medium heat. A good test is holding your hand about 10 cm (4 inches) above the grate. If you can keep it there for about five seconds, the heat is just right. If your grill is a bit hotter, that’s fine, too. The shell protects the meat from direct heat but avoids flare-ups.

Shrimp are best cooked by sight. Once the meat turns opaque white instead of translucent, they’re done. If you prefer using a thermometer, aim for an internal temperature of 65ºC (150ºF). Just don’t leave them on the grill too long, as they will dry out quickly.

We love serving these pesto shrimp over a generous portion of pasta because it’s an incredible combination. Are you planning to try this recipe? Let us know in the comments below! Or, even better, share a photo on your social media and tag @bbqhelden so we can see your delicious creation.

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Ingredients

  • 10 to 12 cleaned shrimp but with shell
  • Fresh pesto (or store-bought)
  • Olive oil

Instructions

  1. Mix two heaping tablespoons of pesto with one tablespoon of olive oil in a large bowl.
  2. Add the shrimp to the marinade and toss well to ensure they are evenly coated. Let them marinate in the fridge for about 1 to 2 hours.
  3. Preheat your grill to a medium heat of around 200ºC (400ºF).
  4. Grill the shrimp on both sides until the shells turn pink and the flesh is no longer translucent.

Homemade Basil-Mint Pesto

This basil-mint pesto is a refreshing sauce that pairs perfectly with pasta dishes, grilled meats, or even as a dip. Classic pesto is already incredibly tasty and versatile, but the mint and lemon juice make this version truly unique.

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Pesto is a green salsa from northern Italy. Traditionally, it contains just five ingredients: basil, garlic, pine nuts, grated hard salty cheese, and olive oil. From there, the possibilities are endless.

Technically, pesto should be chopped with a knife or ground in a mortar and pestle, but we’re using a blender because this gets the job done in minutes. Honestly, we don’t notice the difference.

You can easily tweak the ingredients in this recipe to suit your taste. Love garlic? Add a few extra cloves. Do you prefer a budget-friendly alternative to Parmesan? Swap it for Pecorino or Grana Padano. Want a vegan version? Use nutritional yeast instead of cheese. Need a nut-free option? Sunflower seeds work great in place of pine nuts.

Fresh pesto keeps well in the fridge for about two weeks. If you’re making a large batch, you can freeze it. Spread the pesto into an ice cube tray, freeze, then transfer the cubes to a ziplock bag for easy use later.

Are you planning to make this basil-mint pesto? Let us know in the comments below! Snap a photo and share it on social media. Tag @bbqhelden so we can see your delicious creation.

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Ingredients

  • 150 gr pine nuts
  • 2 cloves of garlic
  • 35-40 gr fresh basil leaves
  • 10-15 gr fresh mint leaves
  • 50 gr Parmesan cheese
  • Juice of half a lemon
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. Add the pine nuts, garlic, basil, mint leaves, Parmesan, and lemon juice to a blender.
  2. Pulse until you get a thick, smooth sauce.
  3. Slowly drizzle in olive oil while blending until the pesto reaches your desired consistency.
  4. Taste and adjust with salt and pepper as needed.

BBQ Chicken Thigh Loaded Nachos

Loaded nachos are a must-have for any great party. They also make a perfect appetizer for a hungry crowd eagerly waiting for more barbecue goodness.
The best part? You can prep everything in advance so you can actually enjoy your party instead of standing behind the grill.

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You can make loaded nachos with almost anything you find in your fridge or freezer. In this case, we’re using boneless, skinless chicken thighs and some leftover chilli con carne.
We coat the chicken in a dry rub and let it smoke on the grill alongside the chilli con carne for about an hour with a chunk of smoking wood. This gives the chilli an extra layer of smoky goodness.

We cook the chicken until it reaches an internal temperature of about 85ºC (185ºF), which is the sweet spot for juicy, tender chicken thighs.

For an extra layer of flavour, we brush the chicken with a generous layer of BBQ sauce and let it caramelize while grilling.

Once the chicken has rested for a few minutes, shred it with two forks. Break down any large pieces so they’re easy to scoop up with the nachos.

Now it’s time to build your loaded nachos. Use a well-greased cast-iron skillet and start with a layer of nacho chips. Then, stack up layers of chilli con carne, shredded cheese, smoked chicken, jalapeño slices, and quartered cherry tomatoes.
Repeat until you’re happy with the stack. Don’t worry that it will fall over. The melted cheese will hold it all together.

Once the cheese has fully melted, take the skillet off the grill. We made two delicious sauces to take these nachos to the next level: a mildly spicy sriracha mayo and a tangy sour cream sauce.

Now comes the fun part. If you have a better loaded nacho recipe, let us know in the comments below. Or even better, snap a photo and share it on Instagram. Tag @bbqhelden so we can see your creation.

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Ingredients

For the nachos

  • 500gr boneless, skinless chicken thighs
  • BBQ sauce
  • 1 bag of nacho chips
  • Leftover chilli con carne
  • Cherry tomatoes, quartered
  • Shredded cheese
  • Jalapeño, sliced

For the dry rub

  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tbsp coarsely ground black pepper
  • 1 tsp granulated garlic
  • 1 tsp chili powder
  • 1/2 tsp celery seed
  • 1/2 tsp cumin

For the sour cream sauce

  • 125g sour cream
  • 1/4 tsp granulated onion
  • 1/4 tsp granulated garlic
  • 1/4 tsp sea salt
  • 2 tbsp milk
  • Green onion, finely chopped

For the mild sriracha sauce

  • 3 heaping tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp honey

Instructions

  1. Mix the dry rub ingredients and generously coat the chicken thighs.
  2. Set up your grill for indirect cooking at 150ºC (300ºF) and add a chunk of smoking wood. Place the chicken on the grill and close the lid.
  3. While the chicken is smoking, prepare both sauces by mixing the ingredients.
  4. After about 45 minutes, check the internal temperature of the chicken. You’re aiming for 80ºC (176ºF).
  5. Brush the chicken with BBQ sauce, close the lid, and let it cook until it reaches 85ºC (185ºF).
  6. Let the chicken rest for 5 minutes, then shred it into small, bite-sized pieces.
  7. Grease a cast-iron skillet with a bit of butter. Lay down a base layer of nacho chips, then add the chilli con carne, shredded chicken, tomatoes, cheese, and jalapeño slices.
  8. Repeat until everything is used up. Always finish with grated cheese on top.
  9. Place the skillet on the grill and close the lid. When the cheese is melted and bubbly, remove it from the grill.
  10. Drizzle both sauces over the nachos and serve while it’s still warm.

Cheesy Bacon-Wrapped Tater Tots

These crispy, cheesy, and slightly spicy bacon-wrapped tater tots are the perfect weekend snack, especially with a cold beer.

They’re easy to prep, packed with flavour, and cooked to crispy perfection on the smoker for a hint of wood-fired goodness.

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We spotted these bite-sized snacks on various American websites. In the Netherlands, we don’t have tator tots but small potato croquettes that look the same.

Our version of bacon-wrapped tator tots has an extra kick and a cheesy layer. This BBQ snack is a little work to make, but once you have everything prepared en ready, you can roll up about 30 of these in just 10 minutes. There is no need to thaw the tater tots first. You can use them straight from the freezer. We use tater tots that have to be cooked in the air fryer. We find them to be a bit crispier.

We place the wrapped tater tots on a cooling rack for easy handling. This way, you can move them around effortlessly and even store them in the fridge if you want to grill them the next day.

We’re cooking these in our gravity-fed smoker, which is basically a giant air fryer. We’re using a small chunk of cherry wood for a subtle smoky touch.

To balance out the rich, crispy flavours of the tater tots, we’ve made a sweet and spicy BBQ sauce with a nice tangy kick. It pairs beautifully with these loaded tater-tot bombs. We’re also warming the sauce up on the grill for extra depth of flavour.

Grab a cold beer, stack up some napkins (you’ll need them), and dig into these cheesy, crispy, bacon-wrapped delights. If you try this recipe, let us know in the comments below. Or even better, take a photo, post it on Instagram, and tag @bbqhelden so we can see your creation!

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Ingredients

  • Frozen tater tots
  • Thinly sliced bacon
  • Aged cheese (sliced)

Dry Rub

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tsp chipotle powder
  • 2 tsp black pepper

Instructions

  1. Lay the bacon slices on a cutting board and place a thin slice of cheese on top.
  2. Roll a tater tot in the bacon until it’s wrapped completely. Trim any excess bacon if needed.
  3. Mix the dry rub ingredients and spread them on a flat plate.
  4. Roll the wrapped tater tots in the dry rub and place them on a cooling rack.
  5. Preheat your barbecue to an indirect heat of 200°C (400°F).
  6. Place the tater tots on the grill, close the lid, and cook for 20 minutes until golden brown and crispy.
  7. Let them cool slightly before serving them with your favourite BBQ sauce.

Grilled Tuna Steak with Lemon Dressing

Grilled tuna is so firm that you can eat it like a steak. And it’s also the only steak we eat rare. We have a simple recipe for a delicious grilled tuna steak that you can prepare in just a few minutes.

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Since grilling tuna is a task that requires your full attention, it’s best to make the lemon dressing in advance. Mix lemon juice, olive oil, vinegar, and mustard and whisk until smooth. Then, season it with a bit of salt and pepper.

Make sure the tuna is at least 2 cm thick. This helps you grill it to the perfect doneness, which is rare. Because of this, you’ll want the best quality tuna. Officially, this means sashimi-grade tuna, which means it has been processed in a way that makes it safe to eat raw.

Once the grill is scorching hot, pat the tuna dry with paper towels. The drier the surface, the faster the Maillard reaction kicks in, giving you those beautiful grill marks.

We need a blazing hot grill since we want the tuna to stay primarily raw. So we dump a full chimney starter of charcoal into the grill and place the grates. This gives it time to heat up and burn off any residue. If you have a cast iron grill grate, this is the moment to use it.

Give the grate a good brush before placing the tuna on it. Then, remove any last bits of residue with a little olive oil. This oil will burn off instantly, so it won’t stop the fish from sticking. And yes, it will stick. Immediately.

The tuna will release on its own as soon as the grill has left some nice sear marks. This only takes a few minutes. Don’t focus too much on the time. Once you see grill marks forming, flip the tuna and grill the other side.

You can also tell when it’s time to flip by looking at the sides of the steak. It’s time to turn it over when the deep pink colour shifts to a light grey hue.

Let the tuna rest before slicing, just like any other steak. Don’t worry about it cooling down too much because tuna tastes fantastic at room temperature.

We serve our grilled tuna steak with seaweed salad because its fresh, umami flavours pair perfectly with the grilled tuna.

Are you making this tuna steak? Let us know in the comments below. Or better yet, snap a photo and share it on social media. Tag @bbqhelden so we can see what you’ve made.

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Ingredients

  • Tuna steak (about 2 cm thick)
  • Sea salt
  • Black pepper

For the lemon dressing

  • 80 ml (⅓ cup) olive oil
  • 2 tbsp red wine vinegar
  • Juice of ½ lemon
  • 2 tsp french mustard
  • Salt and pepper to taste

Instructions

  1. Make the lemon dressing by mixing the lemon juice, olive oil, vinegar, and mustard and whisk until smooth. Then, season it with a bit of salt and pepper.
  2. Prepare a barbecue for direct grilling over high heat.
  3. While the grate heats up, mix all the ingredients for the lemon dressing.
  4. Pat the tuna dry with paper towels and season with sea salt.
  5. Grill the tuna for a few minutes per side until nice grill marks appear. Let it rest for 5 minutes.
  6. Sprinkle with black pepper, slice into thin pieces, and serve with the dressing.

Rotisserie Pulled Pork

Can you barbecue low and slow with a rotisserie? We get that question a lot, and the answer is simple. Of course, you can. Low and slow barbecue existed long before kamados, smokers, and aluminium foil.

Back in the day, when pork was being smoked to make pulled pork, rotisseries weren’t used, but everything was still cooked over glowing charcoal in a pit. So if it worked then, it should definitely work with a rotisserie. There are just a few things to remember, and we’ll walk you through them all.

Choose High-Quality Meat

Since we’re making this pulled pork entirely on the rotisserie, the meat won’t be wrapped at any point. That’s why you need a well-marbled cut.

We used a 2.5 kg (5.5 lbs) pork collar with beautiful intramuscular fat. That’s the thin white lines running through the meat. This fat ensures a tender, juicy bite, precisely what you want with pulled pork.

A pork collar, or pork neck, is the ideal cut because its shape allows for even rotation and has a uniform texture throughout. A whole pork shoulder is usually too large and incorporates multiple cuts, resulting in uneven cooking.

Wet Brining the Pork Collar

Once you’ve got the proper cut, it’s time to wet brine it. Wet brining keeps the meat juicy during cooking. Since we’re not wrapping it once it has absorbed enough smoke, it will naturally release moisture around 65ºC (149ºF). Usually, that moisture is caught in foil, but in this case, it will drip straight into your grill.

We brine the pork collar for two days in a mixture of 1.5 litres (6 cups) of water, 90 grams (3.2 oz) of salt, and 60 grams (2.1 oz) of brown sugar. That’s 60 grams (2.1 oz) of salt and 40 grams (1.4 oz) of sugar per litre (4 cups) of water. First, determine the container size for brining so you know exactly how much water you need, then calculate the salt and sugar accordingly.

The salt penetrates deep into the meat’s cells, helping them retain moisture. Sugar molecules are too large to go deep, so they stay on the surface, where they caramelize for extra colour and flavour.

The brine should be cold and under 6ºC (43ºF). To achieve this, you boil 200 ml (0.85 cups) of water to dissolve the salt and sugar. Then, add ice-cold water (chilled in the freezer for an hour) to bring the brine to the proper temperature before adding the meat.

Seasoning the Meat

When the meat has brined, it’s time to add even more flavour. In this case, a good dry rub is essential. Not only for taste but also to create those delicious dark, crusty bits. Here’s our rub, but feel free to use your own:

  • 1 tbsp cumin
  • 1 tbsp chipotle powder
  • 1 tbsp black pepper
  • 2 tbsp paprika
  • 1 tbsp granulated garlic

You’ll notice there’s no extra salt in the rub. That’s because the brine already deeply seasoned the meat. Adding more salt would make the pulled pork unbearably salty.

Using the Rotisserie Basket

The tricky part is mounting the pork on the rotisserie. The goal of making pulled pork is for the meat to become so tender that it falls apart effortlessly. The problem? It might literally fall apart and drop into the bottom of your grill.

That’s why we use a rotisserie basket, a clever system that holds the meat securely inside. You can adjust the grates inside the basket to fit different shapes and sizes of food, making it versatile for various recipes.

No Basket? No Problem!

If you don’t have a basket, you have to place a drip tray under the rotisserie. If any pieces fall off the spit, you won’t lose them.

Setting Up the grill for the rotisserie

You could cook the meat over direct heat if it’s far enough from the coals. However, dripping fat will cause flare-ups, and if flames hit the meat, you’re no longer barbecuing low and slow.

Instead, we set up an indirect heat zone and placed the rotating pork collar above it. The charcoal and a few chunks of smokewood go beneath a single heat deflector. This setup prevents excessive direct heat and controls flare-ups while allowing you to slow-smoke the meat on the rotisserie.

When Is the Meat Ready to Pull?

Let the pork spin for at least two hours before peeking. We know you’ll want to, but resist the urge! As the saying goes, “If you’re looking, you’re not cooking.”

Just monitor the grill temperature and find something else to do. You’re good if your grill stays under 150ºC (302ºF). If it climbs above 160ºC (320ºF), the sugars will burn, giving the meat a bitter taste.

The collagen in the meat will break down between 93-100ºC (199-212ºF), making it tender. Our pork collar hit 99ºC (210ºF) after four and a half hours and was incredibly soft.

Check doneness by probing the meat with your thermometer. If the probe slides in effortlessly, it’s time to pull it off the rotisserie.

How long it takes to make the meat this tender will vary based on meat quality, starting temperature, thickness, and grill conditions. Patience is key with pulled pork. Just start early and keep yourself busy.

Resting the Meat Before Pulling

Resting is a crucial step. As mentioned earlier, the meat releases moisture while cooking. If you pull it immediately, much of that moisture will end up in the drip tray or evaporate, wasting flavour and juiciness.

Let the meat rest in a tray covered with aluminium foil. As it cools slightly, the juices redistribute throughout the muscle fibres. Thirty minutes is usually enough, but if you need more time before serving, wrap it tightly in foil and place it in a cooler. This way, the meat will stay hot for hours.

After resting, it’s time to pull the pork. You’ll notice that, as promised, the meat is dryer than pulled pork made the authentic way, and less juice has pooled in the tray.

But don’t worry because this pulled pork is still incredibly juicy. That’s mainly because we chose high-quality pork and brining it properly.

Are You Going to Make Rotisserie Pulled Pork?

Let us know in the comments below if you give this a go. Or even better, snap a photo and share it on your socials. Tag @bbqhelden so we can check out your masterpiece.

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