Step 2
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.

Step 3
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

Step 4
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.

Step 5
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 6
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

Step 7
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

Step 8
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth (1-2 cups) to cover the meat.

Step 9
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

Step 10
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

Step 11
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.

Step 12
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Sue’s Beef Bourguignon Recipe

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Course Main Dish

Cuisine American, French

Keyword beef bourguignon recipe, Julia Child’s beef bourguignon

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Calories 706kcal

Author Sue Ringsdorf

Ingredients

• 8 oz. thick-cut bacon
• 3 pounds chuck roast – cut into 2-inch cubes
• kosher salt and freshly ground black pepper – to taste
• 1 large onion – chopped
• 4 large carrots – chopped
• 5 cloves garlic – minced
• 1/4 cup all-purpose flour
• 1 Tablespoon tomato paste
• 750 ml red wine
• 1-2 cups lower-sodium beef broth
• 3-4 sprigs fresh thyme
• 3 bay leaves
• 24 oz. Bella or cremini mushrooms – chopped
• 2 Tablespoons unsalted butter

Instructions

• Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
• Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
• Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

  8 oz. thick-cut bacon
• Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
• Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

  3 pounds chuck roast, kosher salt and freshly ground black pepper
• Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

  1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
• Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

  1/4 cup all-purpose flour
• Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.

  750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
• Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
• NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

  **We like it best when made in advance as the flavors get better and better.
• Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

  24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
• Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
• Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Notes

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To make this ahead of time:

• Cook it fully according to the recipe, then let it cool to room temperature.
• Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
• When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Nutrition

Calories: 706kcal | Carbohydrates: 19g | Protein: 53g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 567mg | Potassium: 1766mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6245IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 7mg

Step 1
Add binder to pork. Remove pork from packaging and place in a large roasting pan. Use your hands to rub the dijon mustard all over the pork shoulder.

Step 2
Make the spice rub. Combine the seasonings in a bowl – the sugar, salt, pepper, paprika, cayenne pepper, and garlic powder. Stir well.

Step 3
Add seasonings to the pork. Rub the spice rub all over the roast, using your hands to massage it into all sides of the meat. Cover pan tightly with aluminum foil.

Step 4
Marinate. Place the marinated pork into the refrigerator overnight, or for 8-12 hours.

Step 5
Prep for baking. Set the roast on countertop to get the chill off – approximately 1-2 hours, depending on climate. Place pork in a large roasting pan. Fill a ramekin with water and a dash of liquid smoke and place beside the meat. Add lid to pan.

Step 6
Bake. Bake pork shoulder in a preheated 210-degree F oven for 12 hours. KEEP OVEN CLOSED during bake time.

Step 7
Let rest. Remove roast from oven and let it rest for 20 minutes.

Step 8
Shred meat. Discard shoulder blade, skin, and visible fat. Then use two forks (or your gloved hands) to shred the meat. Add barbecue sauce if desired.

Step 9
Serve pork. Serve pork with your choice of sides.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Slow Baked Pulled Pork Recipe

Slow Baked Pulled Pork is the ultimate main dish—perfect for holiday gatherings or game day feasts. With just 15 minutes of prep and a low-and-slow 12-hour bake, it practically makes itself, even while you sleep!

Course Main Dish

Cuisine American

Keyword oven baked, pulled pork, slow baked

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 10 servings

Calories 313kcal

Author Sue Ringsdorf

Ingredients

For the seasoning mixture:

• 5 Tablespoons granulated sugar
• 1 Tablespoon kosher salt
• 1 ½ teaspoon black pepper
• 3 teaspoon smoked paprika
• 1 ½ teaspoon cayenne pepper
• 2 teaspoons garlic powder

Remaining ingredients:

• 7-8 pounds pork shoulder
• 1/4 cup dijon mustard
• 2 teaspoons liquid smoke
• 1/2 cup water
• barbecue sauce – to serve

Instructions

• Add binder to pork. Remove pork from packaging and place in a large roasting pan. Use your hands to rub the dijon mustard all over the pork shoulder.

  1/4 cup dijon mustard
• Make the spice rub. Combine the seasonings in a bowl – the sugar, salt, pepper, paprika, cayenne pepper, and garlic powder. Stir well.

  5 Tablespoons granulated sugar, 1 Tablespoon kosher salt, 1 ½ teaspoon black pepper, 3 teaspoon smoked paprika, 1 ½ teaspoon cayenne pepper, 2 teaspoons garlic powder
• Add seasonings to the pork. Rub the spice rub all over the roast, using your hands to massage it into all sides of the meat. Cover pan tightly with aluminum foil.

  7-8 pounds pork shoulder
• Marinate. Place the marinated pork into the refrigerator overnight, or for 8-12 hours.
• Prep for baking. Set the roast on countertop to get the chill off – approximately 1-2 hours, depending on climate. Place pork in a large roasting pan. Fill a ramekin with water and a dash of liquid smoke and place beside the meat. Add lid to pan.

  1/2 cup water, 2 teaspoons liquid smoke
• Bake pork shoulder in a preheated 210-degree F oven for 12 hours. KEEP OVEN CLOSED during bake time.
• Let rest. Remove roast from oven and let it rest for 20 minutes.
• Shred meat. Discard shoulder blade, skin, and visible fat. Then use two forks (or your gloved hands) to shred the meat. Add barbecue sauce if desired.

  barbecue sauce
• Serve pork. Serve pork with your choice of sides.

Video

Notes

• For best results, pop the pork in the oven about 13 hours before your event so it comes out perfectly fresh and ready to serve. If you’d rather make it ahead, you can bake it in advance and reheat it gently in a crockpot on low. Just add a splash of chicken broth or barbecue sauce to keep it juicy and flavorful.
• This pulled pork is delicious on buns with barbecue sauce, piled onto nachos, tucked into tacos, or served alongside classic sides like coleslaw, baked beans, and cornbread.

Nutrition

Calories: 313kcal | Carbohydrates: 6g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 130mg | Sodium: 684mg | Potassium: 689mg | Fiber: 1g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg

A delicious ham recipe is also a holiday mainstay, and this one is our favorite. We especially enjoy a bone-in ham over a spiral ham because they stay more moist when baking. I think it makes more sense to slice it AFTER baking it!

When it comes to a glaze, I’m usually less is more. So we often skip the glaze and just enjoy a juicy ham. But if you’re serving this for guests at a special occasion dinner, the maple glaze is a plus. Since you may not use all of the glaze on the ham while it’s baking, simple warm the remainder up and let guests add a little to the ham before digging in.

Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, Vegetable Soup with Ham, and Pressed Cuban Sandwiches.

When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.

Step 2
Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)

Step 3
Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.

Step 4
Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.

Step 5
Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, and cinnamon. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.

NOTE: The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.

Step 6
Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Bone In Ham

This succulent Bone In Ham is glazed with a rich, sweet maple glaze, creating a caramelized crust that enhances its natural savory flavors. This delicious ham is the perfect centerpiece for any festive occasion!

Course Main Dish

Cuisine American

Keyword bone in ham, maple glaze for ham

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 614kcal

Author Sue Ringsdorf

Ingredients

For the ham:

• 6 pound bone in ham
• 2 cups water

For the maple glaze: (You may not need all of the glaze.)

• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 2 Tablespoons orange juice
• 2 Tablespoons dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

• NOTE: While I didn't score the ham before baking, many people recommend it. Use a sharp knife to score the outer layer of fat in a diamond pattern (about 1/4-inch deep). This will help the glaze penetrate the ham better. I chose to add the glaze twice (but scoring the ham) – once while baking and another time – after baking.
• Remove ham. Take ham out of the refrigerator 1.5-2 hours before cooking. (Here is where you would score the ham, if desired.)
• Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)

  2 cups water
• Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.

  6 pound bone in ham
• Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.
• Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, cinnamon and cloves. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.

  1/2 cup pure maple syrup, 1/3 cup brown sugar, 2 Tablespoons orange juice, 2 Tablespoons dijon mustard, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
• Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.
• Slice. Transfer ham to a large cutting board. Let rest for 15 minutes to allow juices to redistribute. Then slice and serve.
• NOTE: To slice a bone in ham, use a sharp knife to simply cut around the bone to separate larger chunks of meat. Then slice these chunks into smaller, thinner slices.

Notes

• See blog post for step-by-step directions and photos.
• When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.
• The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.
• Store leftover ham in an airtight container in your refrigerator for up to five days or freeze it for up to two months.
• Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, and Pressed Cuban Sandwiches.

Nutrition

Calories: 614kcal | Carbohydrates: 16g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 141mg | Sodium: 2725mg | Potassium: 697mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

When it comes to holidays, we like something a little special like this stuffed pork. Other “special” recipes include our Smoked Spatchcock Turkey and Pan Seared Sea Bass!

Step 3
Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.

Step 4
Add filling. Then spread the cream cheese filling over the middle of the prosciutto.

Step 5
Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. Use toothpicks to secure the ends so the roll stays together.

Step 6
Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.

Step 7
Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.

NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat.

Step 8
Rest meat. Remove the pork to a clean plate and let rest for ten minutes.

Step 9
Serve. Slice stuffed pork into thick pieces. Serve with a variety of sides.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Stuffed Pork Tenderloin Recipe

Our Stuffed Pork Tenderloin is a special occasion dish where the pork is butterflied, filled with a prosciutto and cream cheese mixture, and then rolled and grilled to perfection. The result is a tender, juicy stuffed meat that makes the most delicious main dish!

Course Main Dish

Cuisine American

Keyword grilled pork tenderloin, stuffed pork tenderloin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 517kcal

Author Sue Ringsdorf

Ingredients

For the pork:

• 1½ – 2 pounds pork tenderloin
• kosher salt and freshly ground black pepper – to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 Tablespoon olive oil

For the filling:

• 4 oz. prosciutto
• 4 oz. cream cheese
• 2 oz. cheddar cheese – freshly shredded
• 1/2 cup diced jalapeno

Instructions

• Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.
• Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.
• Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.
• Add filling. Then spread the cream cheese filling over the middle of the prosciutto.
• Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. (The prosciutto should help the fillings inside.) Use toothpicks (or butcher's twine) to secure the ends so the roll stays together.
• Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.
• Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.

  NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat
• Rest meat. Remove the pork to a clean plate and let rest for ten minutes.
• Serve. Slice stuffed pork into about 8 thick pieces. Serve with a variety of sides.

Notes

TO MAKE IN THE OVEN: Sear the stuffed pork tenderloin in a hot cast iron skillet with oil on all sides until golden brown (about 3-4 minutes per side). Transfer the skillet to the oven and roast at 350 degrees for 20-30 minutes or until it reaches an internal temperature of 145°F. Rest the meat and then slice.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

Nutrition

Calories: 517kcal | Carbohydrates: 4g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 459mg | Potassium: 819mg | Fiber: 1g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 2mg

NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on your stovetop/oven as well. 

How to make the Best Grilled Filet Mignon:

Step 1
Make garlic butter (optional). Combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.

Step 2
Light grill. Preheat an outdoor grill to 450-500 degrees.

Step 3
Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher’s twine to secure the meat if needed.

Step 4
Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.

NOTE: Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.

• Rare: 120-125°F (49-52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F (71°C) and above

Step 6
Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.

Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.

Step 7
Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.

Store leftover filet mignon steaks in an airtight container for 3-4 days in your refrigerator.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Grilled Filet Mignon

Grilled Filet Mignon is a special occasion main course featuring a tender beef tenderloin, expertly seasoned and seared to perfection on an open flame. The result is a mouthwatering steak with a charred exterior, giving it a great flavor that makes dining at home a special treat.

Course Main Dish

Cuisine American

Keyword grilled filet mignon, grilled steak

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 731kcal

Author Sue Ringsdorf

Ingredients

For the steak:

• 2 pounds filet mignon
• kosher salt and freshly ground black pepper – use generously to taste
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• butchers twine – if needed

For the garlic butter:

• 1/4 cup unsalted butter
• 1-2 cloves garlic – minced
• 2 teaspoons chives – diced
• 1/2 teaspoon kosher salt

Instructions

• DO THIS AHEAD OF TIME:

  To make garlic butter, combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.

  1/4 cup unsalted butter, 1-2 cloves garlic, 2 teaspoons chives, 1/2 teaspoon kosher salt
• NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on the stovetop/oven as well. 
• Light grill. Preheat an outdoor grill to 450-500 degrees.
• Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher's twine to secure the meat if needed.

  butchers twine
• Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.

  2 pounds filet mignon, kosher salt and freshly ground black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder
• Grill meat. Place filets on the grill grates. Grill on one side for several minutes and then flip to cook all sides, including the thick edges. Continue flipping the steak until it is done to your desired doneness.
• Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.
• Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.

Notes

Grilling time will vary according to many factors – the thickness of the meat, grill temperature, outdoor conditions, etc. Use an instant-read thermometer to achieve your desired temperature, allowing for some carryover cooking.

• • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (66-68°C)
  • Well Done: 160°F (71°C) and above

RECIPE TIPS:

• Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.
• Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.

•  

•  

•  

•  

Nutrition

Calories: 731kcal | Carbohydrates: 2g | Protein: 42g | Fat: 61g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 405mg | Potassium: 720mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 5mg

I was first introduced to Cedar Grilling Planks while visiting my sister and fam in Colorado. They made the BEST cedar plank salmon for our large extended family during one of our many trips to visit them. Jackie and Craig really know how to entertain, (the beautiful mountains also help!) and they prove that easy is usually best. THIS recipe is exactly that…easy.

We also love grilling this on our Big Green Egg, as it provides amazing taste. We love to throw on a few smoked chips as well to give it a smoky flavor. Really nothing better! If you are shopping for a grill, I highly recommend the BGE!

NOTE: If you don’t own a BGE or charcoal grill, it’s fine to make it on a gas grill too.

Salmon is a go-to here because it’s full of nutrients and cooks so fast! When we’re not grilling, we love to make it indoors. Our Baked Asian Salmon in Foil and Blackened Salmon Burgers with Avocado Crema are also easy to make. We enjoy our Blackened Salmon Tacos as well!

Step 2
Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).

Step 3
Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.

Step 4
Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.

Step 5
Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.

Step 7
Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.

Serve salmon with Lemon Dill Sauce, Avocado Crema, or Pesto Mayo.

PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.

According to livestrong.com, wild salmon swim between freshwater and the open ocean, consuming a varied diet of zooplankton and smaller fish. Farmed salmon are raised in pens and fed fishmeal, fish oil, and other protein-rich foods. While both types are rich in omega-3 fatty acids (which are healthy unsaturated fats), farmed varieties typically have larger amounts of unhealthy saturated fats over their counterparts.

We have just recently started to buy Pacific salmon instead of farmed versions and are surprised to find that they are still very tasty.

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Grilled Cedar Plank Salmon

Grilled Cedar Plank Salmon cooked on an outdoor grill is one of the tastiest ways to enjoy this omega-3 rich fish. The spice rub is an easy combo of salt, pepper, red pepper flakes, garlic powder, and paprika, and pairs perfectly with the smoky flavor from the cedar planks!

Course Main Dish

Cuisine American

Keyword cedar plank salmon, easy salmon recipe, grilled salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 259kcal

Author Sue Ringsdorf

Ingredients

• 2 pounds salmon – skin on, preferred
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• you will need 2 cedar planks

Instructions

• Soak the planks. Several hours before grilling salmon, soak the cedar planks in cold water, making sure that they are fully submerged. Try to make sure they don’t stick together in the water. Soak the planks for at least 3-4 hours.

  you will need 2 cedar planks
• Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).
• Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.
• Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.

  2 pounds salmon, 2 Tablespoons olive oil
• Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.

  1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
• Grill the salmon. When your grill has reached the correct temperature, place cedar planks on the grill grates and close lid. Check the salmon for doneness after about 10 minutes.

  When it flakes easily with a fork, it’s done. You may need additional time depending on the thickness of your salmon and/or the heat of your grill.
• Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.

Video

Notes

• PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.
• There are many types of salmon available to buy in the U.S., including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. All but the Atlantic salmon are harvested from wild fisheries in the Pacific Ocean, while the Atlantic salmon is primarily farm raised.
• When purchasing salmon from the seafood counter, make sure it’s in good condition. It should 1) have vibrant, rich color, 2) be firm and resilient to the touch, 3) have a clean, ocean-like scent, 4) the scales should be tightly attached, and 5) whether it is is wild-caught or farmed.

Nutrition

Calories: 259kcal | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 459mg | Potassium: 747mg | Vitamin A: 240IU | Calcium: 18mg | Iron: 1.3mg

Smoking is our favorite way to cook beef brisket, and we enjoy using our Memphis Smoker (a pellet grill) for this recipe. It’s super easy to use and mostly hands-off. I recommend spending a day outdoors on a nice cool day – smelling the delicious aroma, reading a good book, and spending a nice, quiet day.

This brisket recipe was fine-tuned by our son, Josh, who has become quite the Grill Master. When I shared how my hubby and I were going to cook this chunk of meat, he quickly explained how he’d cook it and I took notes (and we even FaceTimed him). Lo and behold, a perfectly cooked brisket was the end result! Thanks Josh!

Have your butcher trim the brisket as needed. (I don’t trim ours but many feel this is important. I’d ask your local butcher.)

Step 3
Prep smoker. Light your smoker to 250 degrees F. If using a pellet smoker, add either oak or hickory pellets to the bin. Maintain a constant temperature of your smoker during the smoke.

Step 4
Place brisket on smoker. Place brisket, fat side down, on the smoker. If you have temperature probes, use them as well.

Step 5
Add a pan of onions and garlic. Add some sliced onions and diced garlic to a disposable tin pan. Fill it with water. Then place pan on the grates next to the brisket.

Step 7
Wrap meat. When you hit the stall, carefully remove brisket and wrap it completely in aluminum foil. Then transfer the wrapped brisket to a throwaway tin pan and place back on the smoker.

Step 8
Continue smoking. Continue smoking the brisket until the internal temperature reaches approximately 200 degrees.

Step 9
Rest meat. Let the brisket rest for approximately 30 minutes. This will allow for the juices to be redistributed in the meat.

PRO-TIP: Take a good look at the raw brisket (before adding mustard and seasoning) to determine the direction of the grain.

Step 11
Serve smoked beef brisket. Serve gorgeous slices of your perfect smoked brisket with your choice of sides. See below for choices!

If you’re prepping for a holiday dinner, try our Bone In Ham with maple glaze (instead of smoked meats).

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Smoked Beef Brisket

Smoked Beef Brisket is the perfect special occasion fall-apart meat for a weekend when you have a full day at home. Follow our step-by-step directions to smoke this tender beef low and slow! This one gets rave reviews!

Course Main Dish

Cuisine American

Keyword smoked beef brisket

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 16 1/2 pound servings

Calories 362kcal

Ingredients

• 8-10 pounds beef brisket
• 1/2 cup Dijon Mustard – or enough to coat
• Meat Church – enough to liberally season all sides of the brisket
• 1 large yellow onion – sliced
• 1 bulb garlic – peeled
• 2 cups beef broth

Instructions

• Select brisket. Purchase a whole brisket (we like Prime brisket) from your local butcher. You'll want to make sure the point and flat muscle are included and that there is plenty of fat marbling throughout.
• Have your butcher trim the brisket as needed. (I don't trim ours but many feel this is important. I'd ask your local butcher.)
• Prep brisket. Place the brisket on a large sheet pan. Add Dijon Mustard to the entire surface area of the brisket. Then season liberally with your favorite seasoning blend. We like Meat Church or our Homemade Dry Rub Seasoning.

  Let the brisket sit on your countertop for approximately 45 minutes or until it comes close to room temperature.

  8-10 pounds beef brisket, 1/2 cup Dijon Mustard, Meat Church
• Prep smoker. Light your smoker to 250 degrees F. If using a pellet smoker, add either oak or hickory pellets to the bin. Maintain a constant temperature of your smoker during the smoke.
• Place brisket on smoker. Place brisket, fat side down, on the smoker. If you have temperature probes, use them as well.
• Add a pan of onions and garlic. Add some sliced onions and diced garlic to a disposable tin pan. Fill it with water. Then place pan on the grates next to the brisket.

  1 large yellow onion, 1 bulb garlic
• Smoke. Smoke brisket at 250 degrees until the brisket reaches the stall (anywhere between 165 degrees and 175 degrees F).

  Spray brisket with beef broth every two hours or so.

  2 cups beef broth
• NOTE: You may need to add more seasoning during the cooking process if the initial seasoning looks clumpy.
• Wrap meat. When you hit the stall, carefully remove brisket and wrap it completely in aluminum foil. Then transfer the wrapped brisket to a throwaway tin pan and place back on the smoker.
• Continue smoking. Continue smoking the brisket until the internal temperature reaches approximately 200 degrees.
• Rest meat. Let the brisket rest for approximately 30 minutes. This will allow for the juices to be redistributed in the meat.
• Slice brisket. Divide the brisket by slicing the meat between the point and the flat.

  Use a sharp knife or a serated edge knife to slice the brisket against the grain. Note that the point and the flat may need to be sliced differently as there is an overlapping muscle in the meat.
• PRO-TIP: Take a good look at the raw brisket (before adding mustard and seasoning) to determine the direction of the grain.
• Serve smoked beef brisket. Serve gorgeous slices of your perfect smoked brisket with your choice of sides.
• PLEASE READ all the FAQs on the blog post before making this brisket recipe!

Notes

Flat Cut (First Cut or Lean Brisket) – This portion of the beef brisket is leaner and more uniform in shape. It has a thin layer of fat on one side and is often preferred for its consistent thickness, making it easier to cook evenly. It’s a popular choice for slicing thin for sandwiches or serving as a main dish.
Point Cut (Second Cut or Fatty Brisket) – The point cut of beef brisket is more heavily marbled with fat, making it juicier and more flavorful when cooked. It can be more irregular in shape and contains a higher fat content than the flat cut. This cut is often used in barbecue and smoked brisket recipes, as the extra fat helps keep the meat moist during the long cooking process.

Nutrition

Calories: 362kcal | Carbohydrates: 1g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 141mg | Sodium: 377mg | Potassium: 790mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 5mg

Try our Bacon Wrapped Jalapeño Poppers next!

Try our Parma Ham Wrapped Chicken or Stuffed Buffalo Chicken Breasts next!

Step 2
Combine filling ingredients. In a mixing bowl, combine the ingredients for the stuffed chicken – cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapeños. Use a hand mixer to mix well.

Step 3
Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.

Step 4
Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.

Step 5
Secure the stuffing. Use toothpicks to secure the side of the breast by “sewing” them in to keep the filling inside the breasts.

NOTE: Some of the filling may seep out of the chicken and that’s ok. Just scoop it up with the chicken and enjoy every little bit!

Step 7
Bake. Drizzle a little more olive oil over the breasts and around them. Bake in the preheated oven until done, approximately 20-25 minutes.

GRILL. You can definitely cook this chicken on an outdoor grill instead of in the oven. Simply use a disposable tin pan and proceed as the recipe states. We like to use our Big Green Egg and add some smoky chips to the charcoal.

NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.

Step 8
Rest. Let the chicken rest for 10-15 minutes before serving.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Jalapeno Popper Stuffed Chicken

Experience a flavor explosion with our Jalapeño Popper Stuffed Chicken. Tender chicken breast is generously filled with a mouthwatering blend of creamy, tangy cream cheese, sharp cheddar cheese, crispy bacon, and fiery jalapeños. This dish takes the classic jalapeño popper to the next level, leaving your taste buds wanting more.

Course Main Dish

Cuisine Mexican

Keyword jalapeno popper stuffed chicken, jalapeno stuffed chicken

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 589kcal

Author Sue Ringsdorf

Ingredients

• 8 oz. light cream cheese
• 1/3 cup bacon pieces – can use pre-cooked
• 1/3 cup shredded cheddar cheese
• 2 large jalapenos – use as many seeds as you like
• 2 Tablespoon olive oil
• 2 ½ pounds boneless chicken breasts (or four large breasts)
• kosher salt and freshly ground black pepper – to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray.
• Combine stuffing. In a mixing bowl, combine the ingredients for the stuffed chicken – cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapenos. Use a hand mixer to combine well.

  8 oz. light cream cheese, 1/3 cup shredded cheddar cheese, 1/3 cup bacon pieces, 2 large jalapenos
• Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.2 ½ pounds boneless chicken breasts (or four large breasts)
• Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
• Secure the stuffing. Use toothpicks to secure the edges of the chicken – attempting to keep the filling inside.
• Sear the chicken. Add the seasonings to the chicken breasts. I usually use extra salt but use as much as you like. Heat a cast iron skillet over medium-high heat and add olive oil to coat the pan.

  Add two chicken breasts to the skillet and sear for a few minutes. Then flip and sear on the other side until browned. You may need to tip the breasts on the sides as well.

  Remove the breasts to the prepared dish and repeat with the remaining two breasts.

  kosher salt and freshly ground black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 Tablespoon olive oil
• Bake. Drizzle a little more olive oil over the breasts and around them. Bake in the preheated oven until done, approximately 20-25 minutes. 
• Rest. Let the chicken rest for 10-15 minutes before serving.

  ** Remember to remove toothpicks before serving/eating!!

Notes

TRY IT ON THE GRILL. You can definitely cook this chicken on an outdoor grill instead of in the oven. Simply use a disposable tin pan and proceed as the recipe states. We like to use our Big Green Egg and add some smoky chips to the charcoal.

NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.

Nutrition

Calories: 589kcal | Carbohydrates: 6g | Protein: 70g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 231mg | Sodium: 754mg | Potassium: 1290mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 2mg

For other delicious chicken recipes, try our Smoked Spatchcock Chicken with Blackened Seasoning or some Healthy Green Chile Chicken Enchiladas next!

Roasted Whole Chicken

A whole roasted chicken is such a classic dish that never gets old, in my opinion. When I was a kid, my mother used to roast a whole chicken, but it was usually surrounded by homemade sauerkraut. I’ve definitely got that on my long list to try next!

We love using the leftover chicken in my Lemon Chicken Orzo Soup or in a Fried Goat Cheese Salad with Strawberry Salad Dressing!

Why This Recipe Works:

• Crispy Skin – The chicken gets crispy from baking it at a high temp.
• Tender Meat – Cooking bone-IN chicken is always more tender and moist than a boneless variety. NO MORE dry chicken!
• Lemony – I love a lemon flavor in my chicken. You could definitely leave it out for a different (but still delicious) flavor.
• Healthy Dinner – This roast chicken recipe is not only full of flavor, it’s healthy too.

Ingredients needed for Crispy Whole Roasted Chicken:

This easy recipe is perfect for busy weeknights. The prep time is very quick and while the chicken bakes, you can prep the sides. Here are simple ingredients.

• Whole Chicken – I recommend buying an organic chicken. (I bought this one at Trader Joe’s.) Remove the liver, gizzard, and the heart, and dispose (or save for later).
• Lemon – Zest the lemon and then chop it.
• Seasonings – Kosher salt, freshly ground black pepper, poultry seasoning.
• Thyme – Several fresh sprigs of thyme, if possible.
• Butter – Unsalted butter, slightly softened.
• Onion – Cut an onion into medium chucks.
• Carrots – Chop the carrots into approximately 2-inch pieces.
• Garlic – Peels removed
• Olive Oil

You will also need a roasting pan or a dutch oven, like the one pictured.

How to make Baked Lemon Garlic Chicken:

Step 1
Prep Space. Prep your space with paper towels to keep the chicken juices from contaminating your space.

Preheat oven to 425 degrees.

Step 2
Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.

Step 3
Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.

Step 4
Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.

Step 5
Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the lemon zest/seasoning under the skin as well. Sprinkle the remaining seasoning over the top of the chicken.

Step 6
Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.

Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.

Step 7
Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.

Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.

Step 8
Bake. Bake in a preheated 425 degree oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.

Test internal temperature with an instant-read thermometer. The chicken is done when the thermometer reads 160 degrees (allowing for some carry-over cooking) in the the thickest part of the white meat and about 180 degrees in the dark meat.

Step 9
Rest. Let the chicken rest for about 15 minutes before slicing to serve. Enjoy!

Serve. Use a cutting board to separate the chicken drumsticks. Continue to slice the tender meat and arrange on a serving dish. Drizzle the pan drippings over the chicken and enjoy with fresh lemon slices.

STORE leftovers in an airtight container for 3-4 days. This also makes great meal prep!

FREEZE leftovers in a freezer bag for several months.

Recipe FAQs:

What to serve with Roasted Chicken:

• Creamy Garlic Mashed Potatoes – A simple and buttery potato recipe!
• Spinach Salad with Honey Dijon Dressing – Salad that even your whole family will love.
• Creamy Mushroom Risotto – One of our favorite side dishes, and it goes well with any protein.
• Fall Harvest Salad – A special occasion salad.
• A bottle of white wine would also be nice.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Digital Instant Read Meat Thermometer

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Baked Lemon Garlic Chicken

Baked Lemon Garlic Chicken is crispy on the outside and juicy on the inside. Use a whole chicken, coat it with lemon zest and seasonings, and bake it until done. A classic no-fail recipe that is great for weeknight meals but also impressive for entertaining!

Course Main Dish

Cuisine American

Keyword baked lemon garlic chicken, crispy roasted chicken, roasted chicken, whole roasted chicken

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 518kcal

Author Sue Ringsdorf

Ingredients

• 5-6 pounds whole organic chicken – insides removed and patted dry
• 1 medium onion – chopped
• 6 large carrots – peeled and chopped into two inch pieces
• the zest of one lemon – zested
• 7-8 cloves garlic – peeled
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 4-5 sprigs thyme
• 2 Tablespoons unsalted butter – softened
• 2 Tablespoons olive oil

Instructions

• Prep your space with paper towels to keep the chicken juices from contaminating your space.
• Preheat oven to 425 degrees.
• Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.

  5-6 pounds whole organic chicken
• Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.
• Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.

  the zest of one lemon, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon poultry seasoning, 4-5 sprigs thyme
• Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the butter and lemon zest/seasoning under the skin. Sprinkle the remaining seasoning over the top of the chicken.

  2 Tablespoons unsalted butter
• Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.

  Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.

  1 medium onion, 6 large carrots, 7-8 cloves garlic
• Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.

  Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.

  2 Tablespoons olive oil
• Bake. Bake in a preheated 425 oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.
• Rest. Let the chicken rest for 15 minutes before slicing to serve.

Notes

Test internal temperature with an instant-read thermometer. The chicken is done when the thermometer reads 160 degrees (allowing for some carry-over cooking to 165 degrees F) in the the thickest part of the white meat and about 180 degrees in the dark meat.

Nutrition

Calories: 518kcal | Carbohydrates: 13g | Protein: 35g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 955mg | Potassium: 660mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12431IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

For other quality fish recipes, try our Baked Asian Salmon in Foil, Shrimp Avocado Salad, Fish Florentine, or some Curry Fish Stew!

Step 2
Add seasonings. To the fish, add kosher salt, freshly ground black pepper, garlic powder, and onion powder to both sides of the fish.

Step 3
Cook the fish. Heat a cast iron skillet over medium-high heat. Add the butter, olive oil, and lemon slices – and when hot, add the sea bass. Cook for about three minutes on one side (depending on the thickness of the fish) and then flip. Continue cooking until the fish easily flakes with a fork.

NOTE: When cooking sea bass with the skin on, start skin-side down, then flip it. The skin will come off easily if you prefer not to eat it—or leave it on for extra crispiness.

Step 4
Serve. Serve the sea bass with some pan drippings, some extra lemon slices, and a couple sprigs of cilantro.

PRO-TIP: I don’t like using a digital thermometer for testing fish doneness. It never seems to register the correct temp and often leads to over-cooking. I recommend using a fork to test for flakiness.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Pan Seared Sea Bass

Pan Seared Sea Bass is a simple and healthy seafood recipe combining chilean sea bass and a lemon butter sauce. This restaurant quality seafood is an excellent choice for company or just a small party of two!

Course Main Dish

Cuisine American

Keyword pan seared sea bass

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 225kcal

Author Sue Ringsdorf

Ingredients

• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 15 oz. sea bass – wild caught
• kosher salt and freshly ground black pepper – to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 large lemon – sliced

Instructions

• Prep fish. Pat dry the sea bass with some paper towels. Then add the onion powder, garlic powder, salt, and pepper to both sides of the fish.

  15 oz. sea bass, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
• Heat a cast iron skillet over medium-high heat. Add the butter and olive oil and heat to melted.

  1 Tablespoon unsalted butter, 1 Tablespoon olive oil
• When the skillet is hot, add the fish and a few lemon slices – and cook for about 3-4 minutes. Then flip the fish and cook until flaky, about 3-4 more minutes.

  (The fish is done when flakey. Cooking time will depend on the thickness of the fish and the temp you're cooking at.)

  NOTE: When cooking sea bass with the skin on, start skin-side down, then flip it. The skin will come off easily if you prefer not to eat it—or leave it on for extra crispiness.

  1 large lemon
• To serve, drizzle pan drippings to the fish. Add a sprig of cilantro and additional lemon as well.

Notes

Recipe Tips:

• Buy good quality sea bass.
• Let the fish set out to almost room temperature before searing.
• Add plenty of seasoning to the fish.
• Sear the fish at a high temperature.
• Cook until the fish flakes easily, but don’t over-cook.
• Serve fish with pan drippings and extra lemon.

Nutrition

Calories: 225kcal | Carbohydrates: 4g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 100mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg

For other delicious smoked recipes, try my Smoked Chicken Breasts with and a Smoked Spatchcock Turkey!

While I love making a Smoked Spatchcock Chicken, this recipe is far simpler. Trust me. Just a quick seasoning and a low and slow cook on a smoker (or a grill with some flavored wood chips). We used apple pellets on our Memphis to create an amazing flavor.

We used our Memphis Smoker with apple flavored pellets. If you don’t have a smoker, you could use a regular charcoal grill (at a low temp) and add some smokey wood chips.

Step 2
Pat dry the pork. Remove the pork from the package and use paper towels to pat it dry on all sides.

Step 4
Light smoker/grill. Light a smoker or grill to 225 degrees.

Step 5
Cook pork tenderloin. When the smoker is ready, place the pork on the grates to cook. This will take approximately one hour (or slightly more), depending on the thickness of the tenderloin. When the temp reaches about 148 degrees F, remove the pork and count on another few degrees of carry-over cooking.

NOTE: Pork is technically done when it reaches 145 degrees F on a digital thermometer. It will still be somewhat pink, however, so cook it to your liking.

• Cowboy Baked Beans
• Broccoli Salad with Bacon and Cheese
• Fried Goat Cheese Salad with Strawberry Dressing
• Teriyaki Brussels Sprouts

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Smoked Pork Tenderloin

This Smoked Pork Tenderloin is an easy main course with incredible flavor that you should add to your dinner menu soon. Season the pork with the best homemade BBQ rub and smoke it low and slow!

Course Main Dish

Cuisine American

Keyword homemade BBQ rub, smoked pork tenderloin

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 225kcal

Author Sue Ringsdorf

Ingredients

• 2 ¼ pounds pork tenderloin
• 3-4 Tablespoons Homemade BBQ Rub

Instructions

• Make the rub. Combine the seasonings and store it in a mason jar. You’ll use 3-4 tablespoons of the rub (or more) for this recipe.

  3-4 Tablespoons Homemade BBQ Rub
• Pat dry the pork. Remove the pork from the package and use paper towels to pat it dry on all sides.

  2 ¼ pounds pork tenderloin
• Add the rub. Add a generous amount of barbecue rub to the outsides of the tenderloin (on all sides), using your hands to press it on.
• I prefer to add the rub ahead of time and let it marinate in the refrigerator. but you can also add it shortly before cooking.
• Light smoker/grill. Light a smoker or grill to 225 degrees.
• Cook pork tenderloin. When the smoker is ready, place the pork on the grates to cook. This will take approximately 1.5 hours (or slightly more), depending on the thickness of the tenderloin. When the temp reaches about 148 degrees F, remove the pork and count on another few degrees of carry-over cooking.
• Rest. Let the pork tenderloin rest for about 10 minutes before serving. This will ensure that the juices stay INSIDE the pork resulting in tender, juicy pork tenderloin.

Notes

Recipe FAQs

How long does it take to smoke pork tenderloin?

There are many factors to consider including size of meat, temperature of grill, temperature outside). But if you smoke your pork tenderloin at 225 degrees, it should take approximately 1.5 hours (or a little more) to be done.

Do I need to flip the pork while smoking?

If you use a smoker to make the pork tenderloin, you won’t need to flip them. But if you use a grill with wood chips, you’ll need to flip them halfway through.

How do I keep the pork tenderloin from drying out?

Watch the pork closely toward the end of the cooking time. Try to remove them at around 148 degrees and allow for a little bit of carry-over cooking.

How do you know when smoked pork is done?

Pork is considered to be done when it registers 145 degrees F on a digital thermometer. But I prefer to cook these to around 148 degrees for a great texture.

Nutrition

Calories: 225kcal | Carbohydrates: 5g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 479mg | Potassium: 738mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

Our Thanksgiving table starts with a spatchcocked turkey, and then we add Holiday Mashed Potatoes, Instant Pot Mashed Sweet Potatoes, Mom’s Stuffing Recipe with Chicken, healthy Butternut Squash Quinoa Salad, a large Candied Pecan and Apple Holiday Salad, some Soft Brioche Dinner Rolls, and all the delicious desserts!

The spatchcock technique allows for more even cooking so that the white meat stays as juicy as the dark meat. I highly recommend it!

If you’re looking for other main dish recipes, try our Bone In Ham, Smoked Beef Brisket, or Baked Lemon Garlic Chicken.

Step 2
Spatchcock the turkey. Use sharp kitchen shears (I’ve linked what I have below.) and remove the backbone. If you have a pair of kitchen shears, this will be fairly easy. You may have to cut through some cartilage on both sides of the backbone, but it should only take a few minutes or so.

Step 3
Lay the turkey flat, skin side up. Use your hand to press on the breast bone so that it completely flattens. Make sure you adjust the parts to make it easier to cook.

Step 4
Prepare seasonings. Add mustard to a bowl. I used a combo of Dijon and ground mustard. you can use all of one type or a combo. Then mix up the seasoning mixture – the kosher salt, black pepper, dried rosemary, dried thyme, onion powder, and lemon zest.

Step 5
Add mustard and seasoning. Use your hand to spread the mustard all over the top of the turkey, covering every bit with a generous amount. Then add the seasonings, sprinkling all over the mustard. The raw turkey should be close to room temperature before cooking, for best results.

Step 6
Light a grill/smoker. Preheat a grill or smoker to about 250 degrees for indirect cooking. Add smoked chips and then place turkey on grill.

Step 7
Smoke the turkey. Smoke the turkey until an intant-read meat thermometer reaches about 160 degrees in the thickest part of the breast and 180 degrees in the thigh. This will take about four hours. Make sure the turkey leg moves easily and it’s completely cooked. Test the internal temperature of both the white and dark meat.

Step 8
Let the turkey rest. Remove the turkey and let it rest for about 20 minutes before slicing. The goal is to keep the juices IN the bird so resting it is vitally important.

Step 9
Slice turkey. Transfer the turkey to a large cutting board and use a sharp knife to carefully slice the entire turkey, keeping the skin intact.

• Instant Pot Garlic Mashed Potatoes
• Balsamic Glazed Brussels Sprouts and Sweet Potatoes
• Fall Harvest Salad
• Sweet Potato Casserole with Pecan Streusel
• Naturally Sweetened Cranberry Sauce

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Print

Smoked Spatchcock Turkey Recipe

This Smoked Spatchcock Turkey is a simple main dish and should be the centerpiece of your holiday table. Use sharp kitchen shears to remove the backbone, add the best seasoning rub for fantastic flavor, and smoke it to perfection!

Course Main Dish

Cuisine American

Keyword Memphis Smoker, smoked spatcock turkey

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 12 servings

Calories 636kcal

Author Sue Ringsdorf

Ingredients

For the seasoning:

• 2 Tablespoons kosher salt
• 1 Tablespoon black pepper
• 2 teaspoons dried rosemary – or use fresh (but use more)
• 2 teaspoons dried thyme – or use fresh (but use more)
• 1 teaspoon onion powder
• 1-2 Tablespoons lemon zest

Other:

• 15 pound turkey
• 1/2 cup Dijon Mustard (or Course Ground Mustard)

You will also need good charcoal and some smokey chips that have been soaked overnight.

Instructions

• Prepare the seasoning blend by combining all ingredients in a bowl – the kosher salt, freshly ground black pepper, rosemary, thyme, onion powder, and lemon zest.

  2 Tablespoons kosher salt, 1 Tablespoon black pepper, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1 teaspoon onion powder, 1-2 Tablespoons lemon zest
• Remove turkey from the packaging, and then remove the neck and giblets from the inside of the turkey. Make sure there is nothing plastic remaining. Use paper towels to dry off the outside of the bird as much as possible.
• Take a sharp kitchen shears (or a sharp knife) and remove the backbone from the turkey. This may take a bit and some hand strength! You will need to cut along both sides of the backbone, snipping through the ribs. I recommend using some paper towel to keep your hands from slipping.
• Open up the turkey so that the skin side is up, laying it on some paper towel (or an old towel works too). See pictures on the blog post. Use your hands to crack the breast bone so that the turkey lays flat. This may take a bit of body weight to crack.
• Continue to dry off both sides of the spatchcocked turkey. I normally use a bunch of paper towels to do this. You want to get it as dry as possible. Place the turkey on a large pan.
• Spread the mustard all over the outside of the turkey, using your hands to get it evenly distributed. Take the dry seasoning mixture and sprinkle it over the mustard.

  15 pound turkey, 1/2 cup Dijon Mustard (or Course Ground Mustard)
• Light a smoker or a grill, and heat to 250 degrees. If using a grill, add smoked chips.
• If using a smoker, place the turkey directly on the grates. If using a grill, use a disposable pan and place the turkey inside. Place lid on grill and smoke the turkey for several hours, or until done. (Mine took approximately four hours.)
• Remove turkey when the white meat registers 160 degrees AND the dark meat registers 180 degrees on a digital thermometer. Let rest 30 minutes before carving.

Notes

• Should I brine my turkey before smoking? Brining a turkey is optional. I didn’t brine for this recipe, but you could add that step, if you like. I prefer a dry brine for less mess.

• How long does it take to smoke a spatchcock turkey? At 250 degrees, it takes approximately four hours to cook. 

• What if my turkey is still pink? Make sure your turkey is completely cooked before removing from the grill. I insert a digital thermometer in several places to make sure it’s all at least 160 degrees F in the breast and 180 degrees in the thigh. I also recommend wiggling the thigh around and lifting it up to make sure there are no pink juices hanging out under the leg. If it’s still pink, continue cooking!

• Do you flip spatchcock turkey? No, don’t flip a spatchcock turkey. If you do, the beautiful skin could rip.

Nutrition

Calories: 636kcal | Carbohydrates: 18g | Protein: 78g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 272mg | Sodium: 2154mg | Potassium: 1161mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3453IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 4mg