Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.

Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.

Ingredients for Homemade Andouille

• pork shoulder
• bacon ends and pieces
• Blackened Seasoning
• kosher salt
• minced garlic
• jalapenos
• olive oil
• pork casings

What is andouille sausage?

Andouille sausage is a smoked sausage that originated in France and became especially popular in Cajun and Creole cooking in Louisiana. It’s typically made with pork, garlic, onions with blackened seasonings, smoky flavor and a coarse texture.

How to Make Andouille Sausage

1. Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
2. Run through a sausage grinder using the large plate.
3. Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

4. Run through the sausage grinder once more on the large plate setting.
5. Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
6. Twist into links and tie ends.
7. Refrigerate links for 16-24 hours.

8. Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
9. Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
10. Cool sausages slightly before slicing. Casings can be removed or left on sausages.
11. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.

There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.

Andouille can be cooked fresh before smoking and filling into casings but traditionally it is smoked. It took me a bit to get by over thinking the pork casings. I try to stop and think that I don’t blink an eye if it comes from the grocery store.

How is andouille sausage different from regular sausage?

Andouille sausage has a much bolder flavor than many traditional smoked sausages. It’s heavily seasoned, smoky and often a little spicy. Regular smoked sausage tends to have a milder flavor and softer texture while andouille has a more coarse texture with Cajun-inspired spices.

Can I substitute andouille sausage?

Yes. If you don’t have andouille sausage, you can substitute smoked sausage, kielbasa or even chorizo depending on the recipe. Keep in mind that andouille has a smoky, spicy flavor, so milder sausages may change the overall taste of the dish. If you want more heat, add a pinch of Cajun seasoning or red pepper flakes.

This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer. We love it in this Sausage Potato Skillet and a Low Country Boil.

If you try this Andouille Sausage Recipe, please leave a comment and a star rating to let everyone know how it turned out.

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Andouille Sausage

Andouille Sausage is the classic Cajun smoked sausage. Great on it's own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices. 

Course Grilling

Cuisine Cajun

Keyword Cajun sausage, homemade Andouille, smoked sausage

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 day day

Total Time 1 day day 1 hour hour 30 minutes minutes

Servings 6 pounds

Calories 855kcal

Author Milisa

Ingredients

• 4 pounds pork shoulder cut into large chunks
• 2 pounds bacon ends and pieces
• ¼ cup Blackened Seasoning
• 1 teaspoon kosher salt
• 2 tablespoons minced garlic
• 2 jalapenos diced
• ¼ cup olive oil
• pork casings

Instructions

• Set up meat grinder with the large grinder plate.
• Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
• Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
• Add mixture to grinder once more on the large plate setting. 
• Place mixture in refrigerator.
• Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture. 
• Twist into links and tie ends. 
• Place on a clean baking sheet and refrigerate links for 16-24 hours. 
• Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
• Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
• Cool sausages slightly before slicing, remove casings if desired.
• Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Notes

• Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.

Nutrition

Serving: 1g | Calories: 855kcal | Carbohydrates: 2g | Protein: 63g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 38g | Cholesterol: 217mg | Sodium: 1557mg

Our Favorite Recipes with Andouille Sausage

Gumbo

Jambalaya

Andouille Rice Skillet

Creamy Cajun Sausage Pasta

The post Andouille Sausage appeared first on Miss in the Kitchen.

We always host a big 4th of July celebration and it’s a guaranteed good time with delicious food, swimming, playing horse shoes and an epic fireworks show. I look forward to it all year long!

How to Host the Best 4th of July Party:

1. Plan the menu in advance. Prepare the side dishes, condiments and desserts a day in advance. 
2. Plan to have drinks for both kids and adults. 
3. Don’t go overboard with the decorations. Simple mason jars filled with sunflowers and patriotic pinwheels will add a festive vibe without breaking the bank.
4. Don’t be afraid to let your guests pitch in with their favorite potluck dish, bags of ice, paper plates, napkins or drinks. 
5. Have guests bring extra lawn chairs so everyone has a comfortable seat for the fireworks show.

These are my tried and true recipes that are perfect for any size get together with some make ahead recipes too. 

Fourth of July Appetizers

1

Knorr Spinach Dip

Cool, creamy and delicious. This is the classic cold spinach dip that everyone loves. It's easy to make ahead and the recipe that we make for every gathering.

Get the Recipe

2

Alabama Fire Crackers

You might want to make a double batch of these tasty snacks! They are the absolute most addictive appetizer for any get together or holiday party. Make them as spicy or mild as you like!

Get the Recipe

3

Lil Smokies Pigs in a Blanket

A quick appetizer that is perfect for summer cookouts. Made with pizza dough and bite-sized smoked sausages for the best bite-sized starter.

Get the Recipe

4

Jalapeno Popper Cheese Ball

A great make ahead appetizer with all of the delicious flavors of the jalapeno popper! Serve it up with your favorite crackers or veggies for a crowd favorite.

Get the Recipe

5

Fried Shrimp

Crispy fried shrimp makes a great appetizer that is quick and easy to make. Buttermilk battered and deep fried until crunchy and delicious. The appetizer no one can resist!

Get the Recipe

6

Out Grilling

Garlic Parmesan Wing Sauce

Creamy garlic parmesan wing sauce takes any chicken wing recipe to the next level of deliciousness. A great make ahead dip.

Get the Recipe

7

Out Grilling

Boat Dip

A cool and creamy dip with ranch and rotel tomatoes. This one is a delicious make ahead appetizer that is always a hit.

Get the Recipe

8

Cheese Dreams

Cheese Dreams are loaded with cheesy flavor + garlic and ranch for a savory bite that everyone will love!

Get the Recipe

9

Out Grilling

Armadillo Eggs

Jalapeño poppers wrapped in sausage and bacon that's slathered in bbq sauce for a smoky and delicious appetizer on the grill.

Get the Recipe

Fourth of July Main Dishes

10

Hot Dog Charcuterie Board

Grilled hot dogs served up with every topping you can imagine! This is a great way to feed a hungry crowd and everyone can build their ultimate hot dog.

Get the Recipe

11

Barbecue Ribs

The most tender, juicy and delicious pork ribs that are slathered in bbq sauce for a cookout favorite. A simple grilling recipe that will steal the show at any cookout.

Get the Recipe

12

Bacon Mozzarella Burgers

These burgers are juicy, delicious and loaded with mozzarella cheese and topped with crispy bacon. Smoky burgers with all of your favorite toppings.

Get the Recipe

13

Maple Glazed Chicken Wings

Smoky chicken wings with a sweet and savory glaze that can not be topped! These wings on the grill are a guaranteed hit for any cookout.

Get the Recipe

14

Poor Man’s Burnt Ends

Smoky chunks of chuck roast that are tender, juicy and full of bbq flavor. This is an easy recipe for a crowd and easier than a brisket.

Get the Recipe

15

Out Grilling

Smoked Brisket

The best smoked brisket is the best for feeding a crowd. Step by step directions for tender, juicy and flavorful beef brisket.

Get the Recipe

16

Out Grilling

Party Ribs

https://outgrilling.com/party-ribs/

Get the Recipe

17

Out Grilling

Brisket Stuffed Poblano Peppers

Smoky brisket and cheese stuffed into poblano peppers that are grilled to perfection. This is one of our most requested recipes and it's so flavorful!

Get the Recipe

Fourth of July Side Dishes

18

Skillet Mexican Street Corn

Our most requested side dish that everyone makes again and again. Serve this elotes corn hot or cold and it goes perfect with anything on the grill.

Get the Recipe

19

Cucumber Onion Salad

Crisp cucumber and onion slices in a sweet and tangy dressing. This salad is a favorite make ahead side dish that is also a great topping for burgers and sandwiches.

Get the Recipe

20

Cheesy Hashbrown Casserole

This hashbrown casserole is perfect to feed a crowd and can be made ahead. Made from scratch with whole potatoes and without cream soup for a hearty side dish that is so good with anything on the grill.

Get the Recipe

21

Frito Corn Salad

If you need an easy side dish for barbecues this one is a show stopper. Made with frozen or canned corn along with crisp veggies and cheese with a creamy dressing. Top it off with crispy chili cheese fritos for a flavorful dish that everyone goes crazy for.

Get the Recipe

22

The Best Macaroni Salad

Hands down, the best macaroni salad you'll ever make. A sweet and creamy dressing, loaded with bell peppers, carrots, celery and cheese. The flavor combo is irresistible.

Get the Recipe

23

Tortellini Pasta Salad

Tortellini Pasta Salad is loaded with crispy bacon, sweet tomatoes and red onions in a creamy basil pesto dressing. The perfect make ahead side for summer.

Get the Recipe

Fourth of July Desserts

24

Strawberry Slab Pie

The classic strawberry pie with a shortbread crust and jello filling. This slab pie is easy to make ahead and feeds a crowd.

Get the Recipe

25

Mini Cherry Cheesecake

Mini vanilla cheesecake with Oreo crust and cherry pie filling is the ultimate cool and creamy dessert that is perfect for parties.

Get the Recipe

26

Pineapple Dump Cake

One of the easiest desserts you can make and this one is always a hit. Made with just 5 ingredients for a dessert that is going to be your new favorite for every occasion.

Get the Recipe

27

Million Dollar Pound Cake

My favorite pound cake that has the best buttery flavor, tender texture and turns out every time. Serve it up with homemade whipped cream and fresh berries for a show-stopping dessert that tastes like a million bucks.

Get the Recipe

28

No Bake Strawberry Cheesecake

Layers of graham crackers, vanilla cheesecake and fresh strawberries makes this a surefire hit for any summer gathering. Easy to make ahead and individual servings makes it easy to serve.

Get the Recipe

4th of July Cocktails

29

Strawberry Daiquiri

The best strawberry daiquiri made with both fresh and frozen strawberries, rum and lime juice for a refreshing cocktail that is perfect on a hot July day.

Get the Recipe

30

Vodka Party Punch

The ultimate adult punch that is so easy to make for a crowd. Made with just 5 ingredients, this is a must-try for your summer cookouts.

Get the Recipe

31

Rum Slush

A fun frozen cocktail to make ahead for 4th of July parties and summer celebrations. Made with just a few ingredients and your favorite rum.

Get the Recipe

32

Strawberry Wine Punch

Strawberry wine punch is an easy pitcher cocktail to make for any party. Sweet and refreshing served ice cold for summer days.

33

Strawberry Lemonade Moscato Slushie

A frozen cocktail that is made ahead of the party and is the perfect combination of flavors on a hot summer day.

Get the Recipe

34

Firecracker Daiquiri

What's more fun than a red, white and blue daiquiri to celebrate on the fourth of July? These tasty frozen cocktails are always a party favorite.

Get the Recipe

4th of July Drinks for Kids

35

Easy Party Punch

This Easy Party Punch is my go- to drink for every family get together and holiday. Everyone loves it and it is so simple with just 3 ingredients!

Check out this recipe

36

Red White and Blue Slush

Frozen layers of Hawaiian Punch and Lemon Lime Soda for a cool and refreshing treat that the kids will love!

Get the Recipe

37

Watermelon Coolers

If you need a patriotic drink that everyone will love, this easy drink is so tasty and filled with ice cold watermelon balls and blueberries.

Get the Recipe

38

Pineapple Lemonade

A 3 ingredient punch that is one of our most requested recipes. A refreshing and delicious twist on the summer time classic. Easy to make for a crowd.

Get the Recipe

39

Berry Punch

Berry punch is made with fresh strawberries, lemon and pineapple plus ginger ale for a tasty drink that both kids and adults love.

Get the Recipe

The post Easy 4th of July Recipes appeared first on Miss in the Kitchen.

This delicious ham is guaranteed to become your new go-to ham recipe for holidays, cookouts and family gatherings. We love to serve it up with Homemade Mac and Cheese, Macaroni Salad or Pineapple Cucumber Salad.

Why You’ll Love This Recipe

• Sweet and smoky flavors paired with a hint of spice.
• Easy grilling method with minimal prep.
• Perfect centerpiece for holidays or special gatherings.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I grew up with and I appreciate their tradition of high quality smoked meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Grill Blackberry Chipotle Glazed Ham

1. Make a foil boat large enough to hold the ham and juices.
2. Place ham cut side down in the foil boat. Use a sharp knife to score the bottom of the ham in a diamond pattern.

3. In a bowl, whisk together blackberry all fruit, chipotle sauce, apple cider vinegar and granulated garlic until smooth.

4. Place the foil boat with ham on the grill over indirect heat. Add pineapple juice into the foil boat around the ham.
5. Close the grill lid and cook for 20 minutes.

6. Brush the ham generously with the blackberry chipotle glaze. Continue cooking until glaze caramelizes and ham is heated through, about another 20 -30 minutes.

7. Allow ham to rest 10 – 15 minutes before slicing and serving.

Recipe Notes

• Storage: Leftover ham should be refrigerated in an airtight container for up to 4 days.
• Reheating: Warm leftovers gently in the oven or microwave until heated through.
• Oven Method: If you don’t have a grill, cook in a 350° oven using the same steps.

This Blackberry Chipotle Ham is a standout recipe that’s perfect for special occasions, holiday dinners or weekend barbecues. With its delightful balance of sweet blackberry and smoky chipotle, this glazed ham will have your guests raving about every bite.

Don’t wait—give this mouthwatering ham recipe a try at your next gathering and be sure to leave a comment and rating below!

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Blackberry Chipotle Glazed Ham

Blackberry Chipotle Ham is a smoky and flavorful twist on your traditional holiday or family dinner ham. The combination of sweet blackberry, smoky chipotle sauce and tangy pineapple juice creates an unforgettable glaze that caramelizes beautifully on the grill.

Course Pork

Cuisine American

Keyword grilled ham, holiday ham, holiday ham glaze

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Calories 81kcal

Author Milisa

Ingredients

• 1 Petit Jean Meats Hickory Smoked Ham 7-9 lbs, spiral sliced
• 10 ounces blackberry all fruit
• 5 ounces chipotle sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated garlic
• 1 tablespoon smoked paprika
• 1 cup pineapple juice

Instructions

• Prepare a grill fire to 300°.
• Make a foil boat large enough to hold the ham and juices.
• Place ham cut side down in the foil boat. Use a sharp knife to score the bottom of the ham in a diamond pattern.
• In a bowl, whisk together blackberry all fruit, chipotle sauce, apple cider vinegar and granulated garlic until smooth.
• Place the foil boat with ham on the grill over indirect heat. Add pineapple juice into the foil boat around the ham.
• Close the grill lid and cook for 20 minutes.
• Brush the ham generously with the blackberry chipotle glaze. Continue cooking until glaze caramelizes and ham is heated through, reaching 145° using a digital meat thermometer, about another 20 -30 minutes.
• Remove from grill and rest 10-15 minutes before serving.

Notes

• Storage: Leftover ham should be refrigerated in an airtight container for up to 4 days.
• Reheating: Warm leftovers gently in the oven or microwave until heated through.

Nutrition

Calories: 81kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 4mg | Potassium: 98mg | Fiber: 3g | Sugar: 18g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

The post Blackberry Chipotle Glazed Ham appeared first on Miss in the Kitchen.

This recipe is a guaranteed crowd-pleaser for backyard BBQs, game day parties or anytime you’re looking for something deliciously bold and flavorful. You will also love these cheesy pigs in a blanket or jalapeno popper pizza for a quick dinner.

Why You’ll Love This Recipe

• Quick and easy to prepare on a flat top griddle or stove top.
• Combines two crowd-favorite foods into one irresistible dish.
• Perfect balance of creamy, spicy and savory flavors.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Recently Petit Jean Meats removed the artificial red dye from their hot dogs with more natural ingredients and sill the great taste we all love. Look close at the ingredients … pork, water, BACON! That’s why I love these hot dogs, they taste better than any other!

Ingredients for Jalapeno Popper Hot Dogs

• Petit Jean Meats Hot Dogs
• Cream cheese
• Sharp cheddar cheese
• Candied jalapenos, pickled jalapenos or fresh jalapenos
• Granulated garlic
• Kosher salt + pepper
• Hot dog buns
• Crumbled bacon – optional for garnish

Step-by-Step Instructions for Blackstone Jalapeno Popper Hot Dogs

1. In a medium bowl, combine cream cheese, shredded sharp cheddar, chopped candied or pickled jalapenos, granulated garlic, kosher salt and pepper. Mix until well blended.
2. Spread about 2 tablespoons of the cream cheese mixture onto each hot dog bun.

3. Cook hot dogs on a greased flat top griddle over medium heat, rotating frequently until heated through and have a nice char.

4. Toast the cheese-covered buns lightly on the griddle.
5. Place a cooked hot dog into each of the prepared buns, top with remaining cheddar cheese and carefully flip onto griddle to melt the cheese. Remove to a sheet pan.

4. Garnish each hot dog with extra jalapenos and optional crumbled bacon.

Sides for Hot Dogs: Frito Corn Salad, Cucumber Onion Salad and Fried Jalapenos.

Recipe Notes

• Stove-Top: Cook hot dogs in a lightly greased cast-iron skillet. Place filled hot dog buns on a baking sheet and bake in 400° oven for about 5 – 10 minutes until cheese mixture is melted. Sprinkle with remaining cheese and place under broiler until cheese is melted and starts to brown.
• Storage: Refrigerate leftover hot dogs and cheese mixture separately in airtight containers for up to 3 days.
• Reheating: Warm hot dogs in a skillet or microwave until heated through. Gently toast buns and reheat cheese mixture separately, then assemble and serve.

More Hot Dog Recipes You’ll Love

• Hot Dog Charcuterie Board: A fun and creative way to serve hot dogs with a variety of toppings and sides for guests to customize the taste of their own meal.
• Loaded Slaw Dogs: Classic hot dogs topped with creamy coleslaw and crispy bacon bringing refreshing flavors to your cookout or for an easy dinner.
• Best Chili Dogs: Juicy hot dogs cooked on the grill and then smothered in rich, hearty chili, perfect for a family favorite that is a filling and comforting meal.
• Mexican Hot Dogs are loaded with flavor and so easy to make! Topped with onions, peppers and jalapenos for a quick dinner.

These Jalapeno Popper Hot Dogs are a must-make recipe because they deliver an unforgettable combination of spicy, cheesy and savory flavors. Ideal for entertaining, these hot dogs are sure to impress at cookouts, tailgating events or casual family dinners.

Try them out and leave us a comment or rating below—your feedback makes our recipes even better!

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Jalapeno Popper Hot Dogs

Jalapeno Popper Hot Dogs take basic hot dogs to the next level! Creamy jalapeno popper filling, melted cheddar and savory hot dogs in toasted buns. This easy recipe will become your family's new favorite dinner.

Course Grilling

Cuisine American

Keyword Blackstone hot dogs, cheesy hot dogs

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 895kcal

Author Milisa

Ingredients

• 8 Petit Jean Meats Hot Dogs
• 8 ounces cream cheese softened
• 2 cups sharp cheddar cheese shredded, divided use
• ½ cup candied jalapenos plus more for garnish
• ½ teaspoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 8 hot dog buns
• 2 slices Petit Jean Bacon cooked and crumbled, optional for garnish

Instructions

• In a medium bowl, combine cream cheese, 1 cup shredded sharp cheddar, chopped candied or pickled jalapenos, granulated garlic, kosher salt and pepper. Mix until well blended.
• Spread about 2 tablespoons of the cream cheese mixture onto each hot dog bun.
• Heat griddle to medium-high heat.
• Cook hot dogs on a greased flat top griddle, rotating frequently until heated through and have a nice char.
• Toast the cheese-covered buns lightly on the griddle.
• Place a cooked hot dog into each of the prepared buns, top with remaining cheddar cheese and carefully flip onto griddle to melt the cheese.
• Garnish each hot dog with extra jalapenos and crumbled bacon.

Notes

• Stove-Top: Cook hot dogs in a lightly greased cast-iron skillet. Place filled hot dog buns on a baking sheet and bake in 400° oven for about 5 – 10 minutes until cheese mixture is melted. Sprinkle with remaining cheese and place under broiler until cheese is melted and starts to brown.
• Storage: Refrigerate leftover hot dogs and cheese mixture separately in airtight containers for up to 3 days.
• Reheating: Warm hot dogs in a skillet or microwave until heated through. Gently toast buns and reheat cheese mixture separately, then assemble and serve.

Nutrition

Calories: 895kcal | Carbohydrates: 65g | Protein: 35g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 154mg | Sodium: 2168mg | Potassium: 394mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1619IU | Vitamin C: 3mg | Calcium: 604mg | Iron: 6mg

The post Jalapeno Popper Hot Dogs appeared first on Miss in the Kitchen.

Hearty appetizers are a must-have for the holiday crowd and everyone will love the steak and shrimp combo. Sometimes we completely skip the main dishes for an appetizer menu along with easy cocktail recipes.

Ingredients Needed for BBQ Surf and Turf Appetizer

• Steak: Ribeye, Sirloin or Strip Steak
• Jumbo Shrimp: Look for wild caught shrimp, we are using Gulf Shrimp.
• Olive Oil
• Out Grilling SPG Seasoning: Or your favorite all purpose steak seasoning.
• Out Grilling Sweet and Tangy BBQ Sauce or Dr Pepper BBQ Sauce
• Cilantro or parsley, optional for garnish.

How to Make BBQ Surf and Turf Appetizer Recipe

1. Cut steak into bite-size pieces and peel and devein the shrimp.
2. Thread onto skewer sticks, be sure to soak bamboo skewers for about 15 minutes before hand.
3. Brush olive oil over the kabobs and season with season salt.

4. Place over a hot grill fire and cook for 5 minutes. Flip the skewers and cook another 2 minutes.
5. Remove from the grill and line the grill with heavy duty aluminum foil. Return skewers to the grill and brush with bbq sauce in a thick layer. Cook for 5 minutes, flip and brush with additional sauce. Cook another 3-4 minutes or until steak and shrimp have reached at least 145° using a digital meat thermometer.

6. Remove from grill and garnish with chopped cilantro or parsley.

Recipe Notes

• Variations: We made a few skewers with just steak for our guests that are not fans of shrimp. You can also add in veggies if desired. Onion slices, bell peppers or mushrooms are great options.
• Storage: Leftover should be removed from skewers and stored in an airtight container in the refrigerator for 2-3 days.
• Reheat: Place steak and shrimp in a skillet with a few tablespoons of water, cook over medium heat, stirring until heated through.
• Oven Method: Make these appetizer skewers in the oven by placing on a wire rack lined baking sheet. Bake at 375° brushing with bbq sauce after about 8 minutes. Cooking until steak and shrimp reach at least 145° using a digital meat thermometer.

More Hearty Appetizers to Try

• Bacon Wrapped Water Chestnuts
• Lil Smokies Pigs in a Blanket
• Fried Shrimp
• Easy Bacon Stuffed Mushrooms
• Steak Caprese Appetizers

If you are looking for something special to add to your holiday appetizer menus, try these easy Surf and Turf Appetizers. They are loaded with delicious flavors for an Hors d’oeuvre that is sure to impress.

Have you tried this recipe? We would appreciate it if you would leave a comment and rating below.

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BBQ Surf and Turf Appetizer

BBQ Surf and Turf Appetizer recipe that is perfect for entertaining and holiday celebrations. Tender and juicy steak and smoky shrimp coated in sweet bbq sauce makes a hearty appetizer.

Course Appetizers

Cuisine American

Keyword grilling appetizers, shrimp skewers, steak skewers

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 177kcal

Author Milisa

Ingredients

• 1 pound Steak ribeye, sirloin or strip steak
• 1 pound Jumbo Shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon Out Grilling SPG Seasoning or steak seasoning
• ½ cup Out Grilling Sweet and Tangy BBQ Sauce or favorite sweet bbq sauce
• 2 tablespoons cilantro or parsley, chopped – optional garnish

Instructions

• Prepare a grill fire to 350°.
• Cut steak into bite-size pieces and peel and devein the shrimp.
• Thread onto skewer sticks, be sure to soak bamboo skewers for about 15 minutes before hand.
• Brush olive oil over the kabobs and season with season salt.
• Place over a hot grill fire and cook for 5 minutes. Flip the skewers and cook another 2 minutes.
• Remove from the grill and line the grill with heavy duty aluminum foil. Return skewers to the grill and brush with bbq sauce in a thick layer. Cook for 5 minutes, flip and brush with additional sauce. Cook another 3-4 minutes or until steak and shrimp have reached at least 145° using a digital meat thermometer.
• Remove from grill and garnish with chopped cilantro or parsley.

Notes

• Variations: We made a few skewers with just steak for our guests that are not fans of shrimp. You can also add in veggies if desired. Onion slices, bell peppers or mushrooms are great options.
• Storage: Leftover should be removed from skewers and stored in an airtight container in the refrigerator for 2-3 days.
• Reheat: Place steak and shrimp in a skillet with a few tablespoons of water, cook over medium heat, stirring until heated through.
• Oven Method: Make these appetizer skewers in the oven by placing on a wire rack lined baking sheet. Bake at 375° brushing with bbq sauce after about 8 minutes. Cooking until steak and shrimp reach at least 145° using a digital meat thermometer.

Nutrition

Calories: 177kcal | Carbohydrates: 8g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 1414mg | Potassium: 298mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg

The post BBQ Surf and Turf Appetizer appeared first on Miss in the Kitchen.

Grilled Pork Chops are always a favorite dinner at our house. This recipe is a good marinade that works with beef chicken or pork and it is my new favorite pork chop marinade, especially for thick pork chops.

 It’s made with simple ingredients and makes the most juicy pork chops. If you prefer breaded chops, try these Cornflake Pork Chops that are ready in under 30 minutes.

How to Make the Best Pork Chop Marinade Recipe

1. Add brewed coffee to a small sauce pan and combine with brown sugar.
2. Whisk in Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt. 
3. Heat to boiling and turn down to a simmer. Cook about 5 minutes, stirring often. Remove from heat and allow to cool. 
4. Speed up the cooling process by pouring marinade into a mason jar or small bowl and place it in the freezer or refrigerator for about 15 minutes.
5. Marinate the Pork Chops: Place pork chops a bowl or ziploc bag and cover with marinade, turning to coat both sides. 
6. Cover and refrigerate at least 1 hour or up to 4 hours.
7. Grilling Marinated Pork Chops: Prepare grill to a medium fire, about 300° – 350°.
8. Place pork chops on grill and brush with marinade.
9. Sear pork chops over the fire and turn to sear other side, about 2 minutes on each side.  Move to indirect heat and continue to cook until internal temperature reaches 145° using a digital meat thermometer, about 7-10 minutes.
10. Remove from grill and allow to rest 5 minutes before serving.

How to Bake Marinated Pork Chops

• Preheat oven to 350°
• Place pork chops on a greased or lined baking sheet and bake for 12-15 minutes or until internal temperature reaches 145°. 

This marinade works with any cooking method and you will be surprised how flavorful and delicious it makes these pork chops. The coffee adds an unexpected depth of flavor but I wouldn’t say that it tastes like coffee. You just have to give it a try.

The brown sugar creates a sticky glaze as the pork chops sear over the fire and this marinated pork chops recipe turns out tender, juicy and delicious. We used boneless pork chops for this recipe. If you have  bone-in pork chops, just adjust your cooking time slightly. 

More Pork Chop Recipes to Try

• Easy Honey Garlic Pork Chops are a quick and easy dinner for any night of the week. A guaranteed hit with the whole family.
• Blackened Pork Chops are seasoned with our homemade Cajun seasoning and the perfect grilling season recipe. 
• Grilled BBQ Pork Chops  are smothered in a delicious homemade barbecue sauce and topped with grilled pineapple slices. 
• Asian Marinated Pork Chops are a huge hit for dinner at our house. An easy marinade with soy sauce and sesame oil adds tons of flavor and help keep the pork chops tender and juicy. Easy recipe for thick chops to grill or bake.
• Balsamic Pork Chops are tangy and flavorful, made with balsamic vinegar, garlic and rosemary. A great weeknight option. 
• Italian Pork Chops has your favorite Mediterranean flavors and cooks up really quickly. 
• You are going to want to try all of these Easy Pork Chop Recipes!

We love this simple marinade for boneless chops, pork loin or ribs. It’s made with pantry staples and can even be used for beef and chicken. Give it a try the next time you are looking for an easy recipe to switch up your dinner menu. 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Easy Marinated Pork Chops

Easy Marinated Pork Chops are flavorful and delicious. Perfect for grilling or baking. Just a few simple pantry ingredients come together for an incredibly tasty dinner for any night of the week. 

Course Grilling

Cuisine American

Keyword coffee marinade, Grilled Pork Chops

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 445kcal

Author Milisa

Ingredients

• 6 boneless pork chops
• ¾ cup brewed coffee
• 1 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Italian seasonings
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 teaspoon kosher salt

Instructions

• Mix brewed coffee with brown sugar in a sauce pan. Add Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt. 
• Whisk mixture and heat to boiling and turn down to a simmer. Cook about 5 minutes, stirring often. Remove from heat and allow to cool. 
• Speed up the cooling process by pouring marinade into a mason jar and place it in the freezer or refrigerator for about 15 minutes. 
• Place pork chops a bowl or zip top bag and cover with marinade, turning to coat both sides. 
• Cover and refrigerate at least 1 hour. 
• Prepare grill to a medium fire, about 300°.
• Place pork chops on grill and brush with marinade. 
• Sear pork chops over the fire and turn to sear other side, about 2 minutes on each side.  Move to indirect heat and continue to cook until internal temperature reaches 145°, about 7-10 minutes.
• Remove from grill and allow to rest 5 minutes before serving.

Baking instructions:

• Preheat oven to 350°
• Place pork chops on a greased or lined baking sheet and bake for 12-15 minutes or until internal temperature reaches 145°. 

Notes

Store leftover pork chops in an airtight container in the refrigerator up to 3 days.

Reheat pork chops in a lightly oiled pan over medium heat, turning to heat from both sides until heated through

Nutrition

Serving: 1g | Calories: 445kcal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 537mg | Fiber: 1g | Sugar: 30g

The post Easy Marinated Pork Chops appeared first on Miss in the Kitchen.

Tender grilled steak with onions and peppers makes the most delicious steak fajitas and also incredibly delicious burritos. Fill the burritos with Spanish Rice, Cilantro Lime Rice or Pinto Beans for a more filling dish. Serve with our easy skillet Mexican Corn recipe.

Ingredients Needed For Steak Burritos

• Steak – Round steak, sirloin steak or flank steak will work.
• Onions – Sweet onions or yellow onions
• Bell Peppers – Green, red, yellow or orange
• Olive Oil
• Orange Juice
• Brown Sugar
• Granulated Garlic
• Ground Cumin
• Chili Powder
• Kosher Salt
• Black Pepper
• Flour Tortillas
• Spanish Rice
• Sour Cream
• Pico de Gallo

Step-by-Step Directions for Grilled Steak Burritos

1. Prep the Ingredients: Slice the steak, onions and bell peppers into strips.
2. Make the Marinade: Add olive oil, orange juice, brown sugar, garlic, cumin, chili powder, salt and pepper to a bowl and whisk together.
3. Place steak and vegetables in a zip top bag and pour the marinade over the top. Press the air out of the bag and seal. Turn the bag over several times to coat the steak and vegetables in the marinade.
4. Refrigerate for 1 hour or up to 24 hours.
5. Prepare a grill fire to 350° using hickory or oak for smoke flavor.

6. Place a grill pan onto the grill and place the marinated steak and vegetables into the pan.
7. Cook with the grill closed, stirring every 5 minutes.
8. Continuing cooking until steak and vegetables are cooked through and steak reaches around 145° using a digital meat thermometer.

9. Remove the grill pan onto a sheet pan.

10. Warm the flour tortillas, fill with sour cream, rice, grilled steak and peppers and pico de gallo.

11. Roll up the burritos and serve immediately.

Recipe Notes

• Stove Top Method: Cook marinated steak and vegetables in a large cast iron skillet or dutch oven over medium-high heat. Stir frequently, cooking until steak reaches about 145° using a digital meat thermometer.
• Storage: Store leftover grilled steak and vegetables in an airtight container in the refrigerator 3-4 days. Burritos can be wrapped tightly in plastic wrap and refrigerated up to 2 days.
• Reheat: Cook steak and vegetables in a skillet over medium heat, stirring until heated through. To reheat a pre-made burrito, wrap in aluminum foil and place on a sheet pan and bake at 350° for 10 – 15 minutes or until heated through.

More Delicious Burritos to Try

• Beef and Bean Burritos
• Short Rib Burritos
• Smothered Burritos
• Slow Cooker Beef and Bean Burritos

Add these delicious marinated Steak Burritos with rice to your dinner menu for hearty meal that the whole family will love.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Steak Burritos

Steak Burritos with marinated steak, peppers, onions and rice make a filling and delicious meal for any night of the week.

Course Beef

Cuisine American

Keyword beef burritos, Mexican grilled steak

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating 1 hour hour

Servings 6

Calories 692kcal

Author Milisa

Ingredients

• 1 ¼ pounds Steak tenderized round steak, sirloin or flank steak
• ½ cup olive oil
• ½ cup orange juice
• ⅓ cup brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 6 flour tortillas burrito size
• 1 cup sour cream
• 1 ½ cups Spanish Rice (cooked)
• 1 cup Pico de Gallo

Instructions

• Prep the Ingredients: Slice the steak, onions and bell peppers into strips.
• Make the Marinade: Add olive oil, orange juice, brown sugar, garlic, cumin, chili powder, salt and pepper to a bowl and whisk together.
• Place steak and vegetables in a zip top bag and pour the marinade over the top. Press the air out of the bag and seal. Turn the bag over several times to coat the steak and vegetables in the marinade.
• Refrigerate for 1 hour or up to 24 hours.
• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Place a grill pan onto the grill and place the marinated steak and vegetables into the pan.
• Cook with the grill closed, stirring every 5 minutes.
• Continuing cooking until steak and vegetables are cooked through and steak reaches around 145° using a digital meat thermometer.
• Remove the grill pan onto a sheet pan.
• Warm the flour tortillas, fill with sour cream, rice, grilled steak and peppers and pico de gallo.
• Roll up the burritos and serve immediately.

Notes

• Stove Top Method: Cook marinated steak and vegetables in a large cast iron skillet or dutch oven over medium-high heat. Stir frequently, cooking until steak reaches about 145° using a digital meat thermometer.
• Storage: Store leftover grilled steak and vegetables in an airtight container in the refrigerator 3-4 days. Burritos can be wrapped tightly in plastic wrap and refrigerated up to 2 days.
• Reheat: Cook steak and vegetables in a skillet over medium heat, stirring until heated through. To reheat a pre-made burrito, wrap in aluminum foil and place on a sheet pan and bake at 350° for 10 – 15 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 692kcal | Carbohydrates: 71g | Protein: 26g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 2205mg | Potassium: 724mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1068IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 5mg

The post Steak Burritos appeared first on Miss in the Kitchen.

After some negative feedback we got from trying our hand at Gumbo, I would like to clarify that we are not Cajun and neither were our grandmothers.

Boudin can be made in multiple ways and we are not here to disparage anyone’s Boudin, Cajun culture or how their grandma would make it. We just like trying new things and this version turned out delicious enough to share.

Just take me to the recipe! You can use the jump to recipe button at the top or scroll to the very bottom for the printable recipe card. Otherwise read on for step by step photos and instructions. 

Our shrimp guy who picks up shrimp from Louisiana right off of the boat brought us some boudin to try. We grilled it up with some steaks and we loved it. We knew we needed to figure out how to make our own boudin.

The wonderful thing about boudin is it works with whatever you have on hand. Start with pork and add shrimp, crawfish, crabs or pretty much any wild game. It’s a great way to use liver if you have it on hand. 

If you are squeamish about liver – you can totally skip it.  I swear if you can get by the thought of it though, you won’t realize it’s there. We intentionally had our butcher include the beef liver the last time we butchered a beef just for making sausages. 

I’ve never been one to eat liver but I’m a huge fan of smoked sausage and salami. I just tell myself I’m eating way more liver than I ever realize and never minded a bit.

How to Make Boudin Sausage

1. We started with pork shoulder that we ground up with bacon ends and pieces in our meat grinder to add in a little extra fat. Some ground venison from our son’s fall deer hunt on the ranch and a bit of beef liver.

2. Add in Blackened Seasoning, black pepper, kosher salt and red pepper flakes and combine.

3. In a large skillet or large saucepan, cook diced onion, jalapeños, celery and bell peppers in olive oil.

4. Cook, stirring often until onions start to brown. Set aside.

5. In the large skillet, add the ground mixture of meat and cook stirring often until browned.
6. Stir in cooked vegetables. 

7. Mix with cooked rice. 
8. Spread on a rimmed baking sheet and chill. 
9. Soak hog casings and rinse well. 

10. Place a natural hog casing on a sausage stuffer and add cooled sausage and rice mixture. 

11. Tie ends and twist into links. 
12. Place stuffed sausages onto a rimmed baking sheet and refrigerate overnight or up to 24 hours. 

13. Prepare grill or smoker to 300° using pecan, hickory or oak cooking wood for smoke flavor. 
14. Place sausages on grill and cook for 1 hour or until desired smoke level is reached. 

15. Remove from grill and serve immediately.

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How to Make Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. Heat 4 cups vegetable oil to 350°. Fry boudin balls in small batches for about 2 minutes or until breading is lightly browned. Drain on a paper towel lining a baking rack. 

Recipe Notes for Homemade Boudin

• Store leftover cooked sausage in zip top bags for 2 days or freeze in a single layer in a zip top freezer bag up to 2 months. 
• For this recipe, we did not use any curing salt for our boudin since we were smoking it quickly at a higher temperature.

We much preferred the smoked boudin balls to the deep fried. Shocking, right? The boudin stuffed in a sausage casing was our ultimate favorite.

If you enjoy making homemade sausage, you might also like our homemade Andouille Sausage and Jambalaya recipes. 

I hear that the Cajun’s will just peel down the casing and eat it like a popsicle. It’s also great for a main dish, on a charcuterie board or as a game day appetizer. 

We have also added some sliced boudin to a pot of purple hull peas and it was amazingly delicious. If you are looking for more comfort food favorites, this Crawfish Pie is a down home favorite.

If you find yourself a long way from Louisiana or southeast Texas, you don’t have to miss out on this southern delicacy. You can make boudin at home! We took inspiration and tips for making sausage from Hank Shaw’s Cajun Boudin Sausage recipe on Honest Food.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Boudin

Boudin Cajun sausage is a southern delicacy made of pork, rice, onions, green peppers, Cajun spices and a mix of whatever the sausage maker has in mind that particular day. Boudin can be stuffed into casings or made into balls. It can be smoked, grilled or deep fried. A versatile concoction that will surely make your southern comfort food favorites list. 

Course Grilling

Cuisine American

Keyword boudin balls, Cajun Boudin Sausage, Cajun sausage

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 6 pounds

Calories 739kcal

Author Milisa

Ingredients

• 3 pounds pork shoulder
• 1 pound bacon ends and pieces
• 1 ¼ pounds ground venison
• ¾ pound beef liver
• ¼ cup olive oil
• 1 large onion diced
• 2 celery stalks diced
• 2 cloves minced garlic
• 2 jalapeños minced
• ½ cup Blackened Seasoning
• 2 tablespoons black pepper
• 4 teaspoons kosher salt
• ¼ teaspoon red pepper flakes
• 2 cups cooked rice
• hog casings

Instructions

• Cook diced onion, celery, garlic and jalapeños in olive oil over medium heat until onions just start to brown. Set aside.
• Grind pork shoulder with bacon ends and pieces through the large grinder plate. 
• Add ground pork, venison and liver and mix together. Grind with large grinder plate. 
• In a small bowl, combine blackened seasonings, black pepper, salt, and red pepper flakes together. 
• Mix into ground mixture. 
• Cook ground mixture in a large skillet over medium- high heat, stirring often until well browned. Stir in cooked vegetables and cooked rice. 
• Place on a sheet pan and refrigerate until cool. 
• Soak hog casings and rinse thoroughly. 
• Place hog casings on sausage stuffer and add meat and rice mixture, filling casings. 
• Tie ends and twist casings to make links. 
• Place on a baking sheet and refrigerate overnight. 
• Heat grill or smoker to 300. 
• Smoke sausages for 1 hour. Remove from heat and serve immediately. 

Notes

For Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. 
• It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. 
• Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes or until breading is lightly browned. Drain on paper towels lining a baking rack. 

Store leftovers in a zip top bag for up to 2 days in refrigerator. Can be frozen in a single layer in a zip top freezer bag for up to 2 months.

Nutrition

Serving: 1g | Calories: 739kcal | Carbohydrates: 13g | Protein: 61g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 298mg | Sodium: 4524mg | Fiber: 1g | Sugar: 1g

The post Boudin appeared first on Miss in the Kitchen.

Roast beef is always a favorite for Sunday suppers and family dinners. I’ve made pot roast in the crock pot and roasted in the oven but my new favorite is on the grill! 

Just take me to the recipe!

Scroll all the way down to the bottom for the printable recipe card, or just read on to get my helpful tips and tricks for cooking a delicious rump roast. 

Why You Will Love this Rump Roast Recipe

• Flavorful and Delicious: While a slow cooker pot roast turns out tender, it can be stringy and lacking in flavor. Grilling or oven roasting the roast results in the best flavor and texture in less time. 
• Family Favorite Meal: Sunday pot roast recipes make the best family dinner and this tender rump roast recipe is delicious enough for special occasions or holiday dinners. 
• Great Way to Feed a Crowd: Tender roast beef served with mashed potatoes and delicious gravy is the best comfort food dinner that will feed a large family.

Ingredients for the Best Rump Roast

• Beef Roast: Rump Roast, Sirloin Tip Roast, Eye of Round Roast 
• Brown Sugar
• Mrs Dash Seasoning Blend or your favorite all purpose seasoning blend
• Smoked Paprika
• Granulated Garlic
• Lawry’s Season Salt
• Coarse Sea Salt or Kosher Salt
• Beef Broth if oven roasting.

How to Make a Rump Roast

1. Pat roast beef dry with paper towels.
2. Mix brown sugar with Mrs Dash, smoked paprika, garlic, season salt and salt.
3.  Rub brown sugar mixture over all sides of the roast.
4. Allow to rest at room temperature for 30 minutes to one hour before roasting or grilling.

Grilling Instructions

1. Place roast on grill over indirect heat and cook for about 1 – 1/2 hours for a 3-5 pound roast. 
2. Test internal temperature with a meat thermometer and remove from grill at about 140-145°.
3. Cover roast loosely with foil and allow to rest for10 minutes.
4. Place on a cutting board and slice thin with a sharp knife.  

Oven Roasting Instructions for Pot Roast

1. Add seasoned roast to a dutch oven or roasting pan. Add 1 cup of beef broth, coffee or water, and cover with a lid or aluminum foil. 
2. Cook at 325° for 1- 1/2 hours or until internal temperature of the meat reaches 145°. 
3. Remove from pan and allow to rest 10 minutes before slicing.

We love serving this creamy Horseradish Sauce with our roast beef. It’s super simple to make and is the perfect compliment to beef. 

Best Side Dishes for Roast Beef

• Garlic Mashed Potatoes are incredibly creamy and flavorful. Fluffy mashed potatoes with an easy garlic butter. 
• Skillet Mexican Street Corn is one of our most requested side dishes. All of the flavor of Mexican elotes without all of the mess. 
• Fried Okra is the classic southern side dish with a crispy coating that makes it totally irresistible. 

More Delicious Roast Beef Recipes

• If you are planning a celebration or holiday meal, our Prime Rib is a great recipe and so simple to make. 
• Grilled Chuck Roast is a delicious recipe that can be made a head and sliced thin for delicious roast beef sandwiches or makes a great Sunday supper.
• Garlic Butter Beef Tenderloin is another juicy roast beef recipe that is a great option for entertaining guests or holiday dinner parties.

Add this delicious rump roast recipe to your dinner menu this week for a meal the entire family will love. 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest.

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Rump Roast

Take your Sunday roast beef dinner to the next level with this delicious Rump Roast. It's a tender, flavorful and delicious main course for any occasion. This simple recipe can be grilled or roasted and is seasoned with our homemade beef rub. 

Course Beef

Cuisine American

Keyword dry rubbed roast, grilled beef roast, pot roast, roast beef, tender rump roast

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 Servings

Calories 747kcal

Author Milisa

Ingredients

• 4 pound beef rump roast
• 4 tablespoons brown sugar
• 2 tablespoons Mrs Dash Seasoning Blend
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 teaspoon Lawry’s Season Salt
• 1 teaspoon coarse sea salt

Instructions

• Pat rump roast dry with paper towels and place on a rimmed baking sheet or cutting board.
• Mix the brown sugar, Mrs Dash, smoked paprika, garlic, Lawry's Season salt and sea salt together.
• Sprinkle beef rub over all sides and rub it into the meat.
• Cover and refrigerate overnight or allow to stand at room temperature 1 hour before cooking.
• To Grill: Prepare grill to a 250- 300° fire.
• Place roast over indirect heat and cook 1 – 1 1/2 hours or until internal temperature reaches 140 – 145°.
• To Roast: Add roast to a dutch oven or braising pan with 1 cup liquid (beef broth, coffee or water). Cover and cook in a 325° oven for 1 1/2 hours or until internal temperature reaches 145°.
• Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing.

Notes

Store leftover roast in an airtight container up to 4 days in the refrigerator.

Reheat slices of roast beef in a skillet coated with olive oil or butter over medium heat. Turn to warm from both sides.

Nutrition

Serving: 1g | Calories: 747kcal | Protein: 74g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Cholesterol: 291mg | Sodium: 127mg

The post Rump Roast appeared first on Miss in the Kitchen.

Grilled steak is always a welcome idea for dinner and these steak sliders are the perfect appetizer to feed a crowd on a budget. The green chile sauce adds amazing flavor and makes these savory sliders a little different from Cheesesteak Sliders.

Why You’ll Love these Grilled Steak Sliders

• Steak sliders are filling and delicious with layers of flavor from the smoky sliced steak, cheddar cheese and the creamy green chiles sauce.
• A great make ahead meal for steak lovers that can be heated just before serving.
• Make these steak sliders with leftover steak or roast beef.

Ingredients for Steak Sliders

Step-by-Step Instructions for Steak Sliders

1. Pat both sides of steak dry with paper towels. Coat with olive oil and season with beef rub or steak rub on both sides.
2. Grill steak over a hot grill fire with the grill lid closed for 5 minutes. Flip the steak and continue to cook until desired doneness. We cooked ours to internal temperature of 135° using a digital meat thermometer.
3. Remove steak from grill and place on a rimmed baking sheet. Cover with foil and let the steak rest while you cook the onions and green chile sauce.
4. Slice onion thin and cook with olive oil over medium-high heat, stirring occasionally until caramelized.

5. In a saucepan, melt butter and whisk in flour. Cook 2 minutes.
6. Add garlic, cumin and salt.
7. Whisk in sour cream and milk. Add green chiles with juice.
8. Add Worcestershire sauce and horseradish, whisking to combine. Continue to cook until sauce is thickened. Remove from heat.

9. Slice the steak into thin strips.

Make the Sliders

1. Slice slider buns in half and place the bottoms onto a lined baking sheet.
2. Spoon green chile sauce over the slider buns.
3. Top with caramelized onions.
4. Add a layer of sliced steak.
5. Drizzle more green chile sauce over the steak.
6. Top with shredded cheese.
7. Cook sliders, open faced for 5- 8 minutes or until cheese is melted.

8. Remove from oven and place the top side of the slider buns over the sandwiches.
9. Brush the tops of the rolls with melted butter and sprinkle with everything bagel seasoning.
10. Bake for 5 minutes or until buns are lightly toasted.
11. Slice sandwiches apart and serve immediately.

How to Store and Reheat

• Store steak sliders in an airtight container or a plastic wrap covered container in the refrigerator up to 3 days. Leftover green chile sauce can be stored in an airtight container in the refrigerator up to 5 days.
• Reheat sliders in a 350° oven in a lined baking pan, covered with aluminum foil for 12- 15 minutes or until heated through.

Recipe Variations

• Substitute your favorite BBQ Sauce for the green chile sauce for BBQ Steak Sliders.
• Cook sliced bell peppers with the onions and layer on with sautéed onions.
• Use any cheese that you have on hand, provolone, Swiss cheese and American cheese are all great options.

Side Dishes for Grilled Steak Sliders

• Mexican Corn is one of our favorite sides for any meal and it pairs perfectly with steak sliders.
• Homemade Coleslaw is so simple to make and is one of our favorite no cook side dishes.
• French Fries or Onion Strings are also great options to serve with slider sandwiches.

These juicy, flavorful steak and cheddar sliders are perfect for any occasion, from a backyard parties to game day gatherings with friends. The tender steak is perfectly cooked and seasoned, and the tangy green chiles sauce adds a delicious kick.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Grilled Steak Sliders

Grilled Steak Sliders with green chile sauce, onions and cheese are a delicious dinner or a great addition to any game day menu.

Course Grilling

Cuisine American

Keyword game day appetizers, green chile steak sliders, sirloin steak sandwiches, steak sliders

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 Sliders

Calories 411kcal

Author Milisa

Ingredients

for the steak

• 1 ¼ pound sirloin steak
• 2 tablespoons olive oil
• 2 tablespoons beef rub or steak rub

for the green chile sauce

• 2 tablespoons salted butter
• 2 tablespoons all purpose flour
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 cup sour cream
• ½ cup milk
• 10 ounces green chiles
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon prepared horseradish

for the onions

• 1 large yellow onion thinly sliced
• 2 tablespoons olive oil

for the sliders

• 15 slider buns
• 2 cups shredded cheddar cheese
• ¼ cup melted butter
• 2 tablespoons everything bagel seasoning

Instructions

• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Pat steak dry with paper towels. Coat with olive oil and season with beef rub or steak rub on both sides.
• Cook over a hot grill fire with the grill closed for 5 minutes. Flip the steak and continue to cook until desired doneness. We cooked ours to 135° using a digital meat thermometer.
• Remove steak from grill and place on a rimmed baking sheet. Cover with foil and rest while you cook the onions and green chile sauce.
• Slice onion thin and cook with olive oil over medium-high heat, stirring occasionally until caramelized.
• In a saucepan, melt butter and whisk in flour. Cook 2 minutes.
• Add garlic, cumin and salt.
• Whisk in sour cream and milk. Add green chiles with juice.
• Add Worcestershire sauce and horseradish, whisking to combine. Continue to cook until sauce is thickened. Remove from heat.
• Slice the steak into thin slices.
• MAKE THE SLIDERS
• Preheat oven to 400°.
• Slice slider buns in half and place the bottoms onto a lined baking sheet.
• Spoon green chile sauce over the slider buns.
• Top with caramelized onions.
• Add a layer of sliced steak.
• Drizzle more green chile sauce over the steak.
• Top with shredded cheese.
• Cook sliders, open faced for 5- 8 minutes or until cheese is melted.
• Remove from oven and place the top side of the slider buns over the sandwiches.
• Brush with melted butter and sprinkle with everything bagel seasoning.
• Bake for 5 minutes or until buns are lightly toasted.
• Slice sandwiches apart and serve immediately.

Notes

Store steak sliders in an airtight container or a plastic wrap covered container in the refrigerator up to 3 days. Leftover green chile sauce can be stored in an airtight container in the refrigerator up to 5 days.

Reheat sliders in a 350° oven in a lined baking pan, covered with aluminum foil for 12- 15 minutes or until heated through.

Substitute your BBQ Sauce for the green chile sauce for BBQ Steak Sliders.

Cook sliced bell peppers with the onions and layer on with onions.

Use any cheese that you have on hand, provolone, Swiss and American cheese are all great options.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 21g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 445mg | Fiber: 2g | Sugar: 5g

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