Over The Fire x QALO

Skewers:

• 4 lbs Chicken Thighs, sliced thinly 

• 1.5 lbs Bacon, sliced

• 1 cup Cowboy Butter Rub

• Buffalo Sauce, as needed

Homemade Ranch:

• 2.5 tbsp Sour Cream

• 2 tbsp Mayonnaise

• 1.5 tbsp Chopped Parsley

• 1 tbsp Chopped Dill

• 1.5 tsp Garlic Powder

• 1 tsp Black Pepper

• Buttermilk, to desired consistency

• Salt, to taste

Instructions:

1. Pound the chicken thighs until about ⅛” thick.

2. Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.

3. Preheat your fire to medium heat (about 325F).

4. Pull out your meat and slice into 2x2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.

5. Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the buffalo sauce throughout. Then once done, pull off and let rest. 

6. In a bowl, mix together your homemade ranch dressing.

7. Serve with the ranch dressing on the side. Enjoy!

Steak:

• 2 Whole Skirt Steaks

• 3 cups Shredded Mozzarella Cheese

• 2 cups Chopped Parsley

• 20-30 Salami Slices

• 2 tbsp Kosher Salt

• 2 tbsp Black Pepper

• 2 tbsp Garlic Powder

• Oil, as needed

Cowboy Butter:

• 2 sticks Unsalted Butter, melted

• 2 tbsp Minced Garlic

• 2 tbsp Dijon Mustard

• 1.5 tbsp Chopped Parsley

• 2 tsp Red Chili Flakes

• 1 tsp Cayenne Powder

Instructions:

1. Lay your steak out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Next, add a layer of shredded cheese followed by salami and chopped parsley. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. 

2. Slather with beef tallow on the outside and generously season with salt, pepper and garlic powder. Repeat this with the rest of the skirt steak for all of the pinwheels.

3. Preheat your grill for a two zone high heat temperature (around 400F).

4. Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes. 

5. In a bowl, mix together all the ingredients for the Cowboy Butter. Set to the side.

6. Top each of your steaks with some of the Cowboy Butter, slice, serve and enjoy!

Servings: 4 People

Prep: 15 minutes

Cook: 1 hour

Beef:

1.5 lbs Ground Chuck, 80/20

1 tbsp Kosher Salt

1 tbsp Black Pepper

1 tbsp Garlic Powder

Bread:

1 Italian Bread Loaf

2 cups Shredded Cheddar Cheese

1 cup Finely Diced White Onions, garnish

1 cup Sliced Dill Pickles, garnish

1 cup Shredded Lettuce, garnish

1.5 tbsp Sesame Seeds, garnish

Special Sauce:

1 cup Mayonnaise

⅛ cup White Vinegar

2.5 tbsp Yellow Mustard

1.5 tbsp Sweet Pickle Relish

¾ tbsp Paprika

½ tbsp Onion Powder

½ tbsp Kosher Salt

½ tbsp Garlic Powder

Instructions:

1. Preheat your grill for two zone cooking at 325F.  

2. Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later). Next, carefully pull out the excess bread on both halves so that you create a divot in the bun. Stuff the divot with shredded cheddar cheese, handful of diced onions, and some of your sliced pickles. Then take a handful of your ground beef and cover the stuffing with it. Make sure to spread out the ground beef all over the bread so it completely covers the cheese. Once the bread is done, place them in the fridge for 15-20 minutes to firm up.

3. In a bowl mix all the ingredients for the Special Sauce, then set to the side until ready to use.

4. Take out the bread and place it over the coals with the ground beef face down. Cook over the heat for about 8-10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them. After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).

5. When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side. Top the bread with more shredded cheddar cheese. Let cook until the cheese has melted and the top is bubbly (about 5-7 minutes). When it is done, pull off and let cool for 2-3 minutes.

6. Garnish with sliced lettuce, diced onions, pickles and a drizzle of the special sauce. Slice, serve and enjoy!

Chicken:

• 1.5 lbs Chicken Wings

• 1 cup Favorite BBQ Seasoning

• 2 tbsp Hot Sauce

• 1 qt Frying Oil, for frying

• 2 cups Queso, melted & hot

Guacamole:

• 3 Large Avocados

• ¼ cup Diced Red Onions

• ⅛ tbsp Chopped Cilantro

• 2-3 medium Limes juiced

• Kosher Salt, to taste

Pico de Gallo:

• 2 Tomatoes, diced

• 2.5 tbsp of Red Onions, diced

• 1 whole Jalapeno, diced

• 1.5 tbsp of Cilantro, chopped

• 1 tsp of Coarse Sea Salt

• 3 medium Limes, juiced

Instructions:

1. Slather your chicken wings in hot sauce then add your favorite bbq seasoning. Mix thoroughly. Set chicken aside until ready to use.

2. Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.

3. Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.

4. As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a Dutch oven to it and carefully add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.

5. Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip occasionally. Once done, pull off and place on a paper towel to cool for 5 minutes.

6. In a bowl mix together all the ingredients for the Pico de Gallo. In another bowl, mash your avocados and mix all the ingredients for the Guacamole.

7. Add your wings to a plate and drizzle the queso over the top. Add the pico de gallo and a scoop of guacamole. Serve and enjoy!

Beef:

• 1 lbs Ground Beef

• 1.5 tbsp Kosher Salt

• 1.5 tbsp Black Pepper

• 1.5 tbsp Garlic Powder

• ¼ cup Yellow Mustard

• Beef Tallow, as needed

Patty Melt:

• 1 cup Sliced Red Onions

• 1 cup Sliced Jalapeño

• 1 cup BBQ Sauce

• 6-8 slices Cheddar Cheese

• 6-8 Burger Buns

• 1 lb Bacon

Instructions:

1. In a bowl, mix all the ingredients for the special sauce then place in the fridge until ready to use.

2. Heat your grill at high heat (around 400F) for direct cooking.

3. Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook them bacon till crispy, then pull off and mop up any excess bacon fat in the skillet.

4. Once done, add your red onions and jalapenos to saute for 6-8 minutes until softened. Then pull off and keep warm.

5. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.

6. Get your skillet ripping hot (so it's gently smoking). Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes. Before flipping, drizzle some yellow mustard on the unflipped patty. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.

7. Build your patty melt with an upside down bottom butter bun, slice of cheese, bbq sauce, double patties, onions & jalapenos, more bbq sauce, bacon and the top bun on upside down.

8. Add the patty melts to the skillet and toast the buns. Once golden brown, serve and enjoy!