BBQ Bacon Burger

When time and flavor are crucial, that’s when you call in the big dogs: Worcestershire sauce and hickory smoke! 

And boy, does that liquid smoke take this Ole Smoky burger from yum to YUMMMM.

I paired it with a 4 peppercorn blend for another layer of incredible flavor to create the sexiest BBQ bacon cheeseburger you’ve ever seen.

That doesn’t mean it’s complicated, though. In fact, you’ll have this burger on the grill before the condiments even hit the table. Just prep, grill, and eat!

Nothing beats a gourmet burger when it’s grilling season, and I’ve got plenty of recipes to choose from.

Whether it’s a belt-busting Cowboy Burger or one that reminds you of Tuscan summers, there’s bound to be a flavor combination you haven’t tried.

INGREDIENT NOTES

• 80/20 Ground Beef: The fat ratio matters. This keeps the burger juicy and flavorful.
  
• Hickory Liquid Smoke: Adds deep, smoky character without needing a smoker.
  
• 4-Peppercorn Blend: Freshly crushed gives stronger, more complex heat.
  
• Mild Cheddar: Melts smoothly and balances the smoke.
  
• Thick-Cut Bacon: Crispy texture is key here.
  
  

Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger

• Crush the peppercorns for maximum flavor.

It’s easiest with a spice grinder, but you know I’m all about simple and easy. All you really need are a resealable sandwich bag and a mallet — heck, even a heavy frying pan will do the trick!

Place the peppercorns in the bag and squeeze out the air before sealing. Set on a sturdy cutting board and smash with the mallet or bottom of a frying pan until they are no longer whole.

• Make a slight indent in the center of the patties.

The center will swell as it cooks, causing the dreaded “dome” in the middle. But if you start with an indent in the center, the patty will be perfectly level once cooked!

It’s a whole lot easier to stack toppings on your barbecue bacon cheeseburger this way, and it’s easier to eat too.

• Flip halfway, and don’t press down!

You want an even char on both sides of the burger. Watch the sides of the patties — once the color changes about halfway up, it’s time to flip.

Other than that, leave them alone. Pushing down with your spatula won’t make them cook any faster. In fact, it will only press the juices out, leaving you with dry burgers.

Prep Ahead

• Crush peppercorns
• Mix and form patties
• Slice onion and cheese
• Cook bacon

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – This set has every size of bowl you could ever need, perfect for mixing and prepping ingredients!
• Heat-Safe Spatula for flipping each BBQ bacon burger.

Serving Suggestions

I know fries are the typical burger side, but I love the taste of grilled barbecue potato chips with this hickory BBQ bacon cheeseburger!

Especially when they’re paired with homemade fry dipping sauces — beer cheese and chipotle lime mayo are my top picks.

The smoky flavors go so well with creamy potato salad and sweet, juicy corn on the cob. Finish off your meal with some kiwi pineapple popsicles or peaches n cream ice cream!

Storing and Reheating Barbecue Bacon Cheeseburger

Place any leftover patties in an airtight container, separate from the toppings. Store in the refrigerator for 3 to 4 days.

Leftover bacon can be a bit tricky — the texture is never quite the same when it’s reheated. Either cook a few fresh slices while reheating your barbecue bacon cheeseburger, or use the air fryer to get the strips crispy again.

Warm burger patties (with or without cheese) in the oven at 350°F for 8-10 minutes or on the stove. Place the patty in a skillet with a splash of water, then place a lid over the top. Heat on low until warmed through.

BBQ Bacon Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Smokehouse Barbecue Bacon Burger

Spicy Buffalo Chicken Burgers

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Ole Smoky Bbq Bacon Burger

Our BBQ Bacon Burger boasts tons of smoky flavor from fresh peppercorns and liquid smoke. A delicious summertime meal, ready in minutes!

Course Main

Cuisine American

Method Grill

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 burgers (8 ounces each)

Calories 824cal

Author Donna Elick

Ingredients

• 2 pounds ground beef 80/20 recommended
• 2 tablespoons Worcestershire sauce
• 2 1/2 tablespoons hickory liquid smoke flavoring
• 1 tablespoon 4-peppercorn blend crushed
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 4 slices mild cheddar cheese
• 4 hamburger buns
• 4 slices bacon cooked
• 8 slices red onion

Instructions

• PREHEAT GRILL: Preheat the grill to medium-high heat.
• FORM PATTIES: In a large bowl, combine 2 pounds ground beef, 2 tablespoons Worcestershire sauce, 2 1/2 tablespoons hickory liquid smoke flavoring, 1 tablespoon 4-peppercorn blend, and 1 teaspoon kosher salt. Mix gently just until combined. Divide into 4 equal patties slightly larger than the hamburger buns. Press a shallow indentation in the center of each patty.
• OIL PATTIES: Lightly brush each patty with 1 tablespoon extra virgin olive oil to prevent sticking.
• GRILL: Place patties on the hot grill. Cook for 3 minutes without moving, until grill marks form. Flip and cook another 3 minutes for medium, or until internal temperature reaches 160°F.
• ADD CHEESE: During the last minute of cooking, top each burger with 1 slices mild cheddar cheese and close the grill lid to melt.
• TOAST BUNS: Place hamburger buns cut-side down on the grill and toast briefly until grill marks appear. Watch closely to prevent burning.
• ASSEMBLE: Place each burger on a toasted bun. Top with 1 slice bacon (cut in half) and 2 slices red onion. Cap with the top bun and serve immediately.

Notes

Beef Tip: 80/20 ground beef provides the best flavor and juiciness. Leaner blends can dry out quickly.

Do Not Press: Avoid pressing down on burgers while cooking. This squeezes out juices.

Make-Ahead: Patties can be formed up to 24 hours in advance and refrigerated.

Storage: Store cooked burgers in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in a 350°F oven.

Nutrition

Serving: 1 | Calories: 824cal | Carbohydrates: 28g | Protein: 54g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 186mg | Sodium: 1333mg | Sugar: 5g | Fiber: 2g | Calcium: 244mg | Iron: 7mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

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If you’re a fan of turkey meat, this recipe is the best way to bring that taste and flavor right into your home. You’ll be hooked the first time that you make these delicious smoked turkey legs! 

I love smoking meaty turkey legs because they’re juicy and delicious, and that turkey skin has the perfect texture and flavor. Oh, and the best part is that I get to smoke them in my own backyard! 

Smoking whole turkey legs is the easiest way to be sure that you’re getting a juicy smoked turkey leg every single time. 

You can easily make this during the summer months to recreate that theme-park, state fair, or Disney World treat, or gather the simple ingredients needed to make these during the holiday season.

No longer having to travel to the nearest Renaissance festival just to get the best smoked turkey legs! 

Either are a great option – or do what I do and make them all year long! 

The recipe is simple as you can use a pellet smoker, pellet grill, or charcoal grill for the smoking process. When it comes to making your own smoked turkey legs, it’s really not hard to do at all! 

Follow the simple steps listed on the recipe card below, and you’ll have tender turkey legs every time! 

I love using this recipe for giant turkey legs – and then walking around and eating it. With this recipe, you don’t have to sit at the dinner table. 

You can literally grab and chow down as you wander around – just like you’ve seen people do at the Disney parks! 

Smoked Turkey Legs

Whether you’re serving the whole leg or using it in your favorite soups or casseroles, smoked turkey drumsticks are easy to make in your smoker.

So, if you cannot get to the fair to buy your favorite turkey leg, you can easily make them at home.

I had no idea how versatile a smoker is until I started using one — and now I am hooked!

To see us make this smoked turkey legs recipe from start to finish, watch the video in this post!

There are so many easy smoker recipes I can make year-round, that it’s quickly becoming one of my favorite ways to cook.

This Juicy Smoked Meatloaf is better than any other meatloaf you may have eaten. It’s juicy on the inside with a crispy exterior and a sweet and smoky flavor.

Smoked chicken quarters are juicy and tender on the inside with crispy skin on the outside. 

And making a smoked baked potato is one of the easiest smoker recipes around! 

Ingredient Notes and Substitutions

• Turkey Legs

Unlike chicken, these consist of two parts: the thigh and the drumstick. The jumbo-size drumsticks come from very large turkeys. 

Depending on the size, turkey legs can be very high in calories and fat. Removing the skin will help reduce the fat content.

I personally prefer to keep the skin on for smoked turkey leg. It gets deliciously crispy when cooked!

• Dry Rub Seasonings

I use dry rub seasonings for smoked turkey leg drumsticks because I love the flavor. And, one of my favorite spices to use is New Mexico Chili Powder.

If you cannot find New Mexico chili powder in your area, you can use cayenne pepper or traditional chili powder instead.

Combined with a base of staples like onion powder, garlic powder, salt, and black pepper, you get a savory flavor combination that’s perfect for this smoked turkey legs recipe!

If you’d like a dry rub that isn’t as spicy, you can try a mixture of brown sugar and smoked paprika. 

And as always, using your favorite BBQ rub for these juicy turkey legs is always a good idea! I like to use subtle seasonings that pair well with the smoke flavor, but it’s totally up to you. 

Or, I’ve heard that Old Bay seasoning makes a delicious dry rub for poultry. All options will give you big flavor! 

Time and Temperature to Smoke a Turkey Leg

To make this smoked turkey leg recipe, you will need to preheat your smoker to 250°F.

Cook for about two to two and a half hours, depending on the size. It’s best to test doneness with a digital meat thermometer.

Insert it into the thickest part of the drumstick, avoiding the bone. Poultry is safe to eat when it reaches an internal temp of 165°F.

Smoked Turkey Legs Recipe FAQ

Serving Suggestions

Smoked turkey legs pair well with any summer salad recipe or vegetable side dish. And you can always serve them with mashed potatoes and green beans!

• Tomato Feta Pasta Salad
• Summer Cole Slaw
• Southern Macaroni Salad

If you don’t want to serve with sides, you can eat the flavorful meat by itself, or pair it with BBQ sauce or hot sauce to kick up the flavors.

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Smoked Turkey Legs Recipe + Video

Smoked Turkey Legs are easier to make than you might think! Use this recipe for incredibly tender, juicy, fair-style turkey drumsticks!

Course Main

Cuisine American

Method Smoker

Prep Time 8 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 38 minutes minutes

Servings 4

Calories 1001cal

Author Donna Elick

Equipment

• smoker

Ingredients

• 4 turkey legs
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 1 1/2 tablespoons light brown sugar packed
• 1 teaspoon New Mexico Chile powder

Instructions

• Preheat the smoker to 250°F. Place the turkey legs on a sheet tray, gently loosen the skin from the meat by running your fingers under the skin, set aside.
• In a small bowl mix together the garlic powder, onion powder, salt, pepper, brown sugar, and chile powder. Rub the turkey legs all over with the mixture, getting under the skin. Place the skin back to its original shape.
• Once the smoker is to temp, about 15 minutes, place the turkey legs directly on the grates. Smoke for 2 to 2 ½ hours, until the internal temperature reaches at least 165°F. I like to smoke them until the internal temperature reaches 180°F as I tend to find the meat more tender. Let cool slightly and serve!

Video

Nutrition

Serving: 1 | Calories: 1001cal | Carbohydrates: 6g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 481mg | Sodium: 1384mg | Sugar: 4g | Fiber: 1g | Calcium: 127mg | Iron: 12mg

Originally published September 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Smoked Turkey Legs Recipe + Video appeared first on The Slow Roasted Italian.

Smoked Lobster Tail

If you’ve never smoked lobster tails before… oh honey, you’re in for something next level. These are buttery, smoky, and absolutely drool-worthy.

I started making them during my 2020 smoker obsession (right around the time I mastered dump cakes, naturally), and now they’re a go-to anytime I want to impress without the stress.

The flavor? Straight-up chef’s kiss. That chili-lemon-garlic butter seeps into every crevice of the tail while it smokes… and don’t even get me started on the texture.

I serve these Traeger lobster tails with grilled asparagus and a side of butter for dipping. And everyone is licking their plates and asking for more. It’s fancy without being fussy.

And yes, I’ve absolutely made them on a random Tuesday just because I felt like a queen.

Want to make a big seafood feast? Add smoked salmon and shrimp, as well as some incredible steamed clams!

INGREDIENT NOTES

• Lobster: There is an art to picking the right shellfish, but it doesn’t have to be tricky! Look for these main qualities: caught in cold water, hard-shelled, and no discoloration. 
  
  Also, make sure the tails are roughly the same weight for even cooking.
  
• Flat Leaf Parsley: Italian parsley has a strong, fresh flavor that is perfect for smoked seafood! 
  
  You can certainly use curly-leaf parsley if you must, but you will really taste the difference with the flat-leaf.
  
• Chili Paste: Sambal oelek gives a bit of spice that really sets smoked lobster apart. It’s not too overpowering at all, though you can always add more for extra heat. 
  
  And if you don’t have chili paste, you can just sprinkle on some red pepper flakes or cayenne instead.
  
• Unsalted Butter: A bit of butter goes a long way with shellfish! Unsalted lets you control the seasoning, and it melts easier if it’s at room temp first.
  
• Lemons: Freshly squeezed juice brightens the butter and complements the smoky richness. Have extra wedges on hand for serving.

VARIATIONS

Cajun Style: Add ½ teaspoon Cajun seasoning to the butter mixture.

Herb Lover’s: Swap chili paste for fresh thyme and tarragon.

Garlic Parmesan: Mix 2 tablespoons grated Parmesan and ½ teaspoon garlic powder into the butter.

Lemon Pepper: Add lemon zest and cracked pepper for a zingy twist.

Surf and Turf: Serve alongside smoked tri tip, ribs, or burgers for the ultimate backyard feast.

TRAEGER LOBSTER TAIL FAQ

After dozens of test runs with everything from crab to shrimp, I learned lobster tails thrive in the smoker thanks to their delicate meat and natural sweetness.

The low temp of 275°F gently cooks the lobster without drying it out. Meanwhile, the shell protects the meat and acts like a steam pocket, trapping in moisture and infusing the flesh with subtle wood smoke.

The key to that luscious texture? Cooking to temp, not time. Lobster turns tough when overcooked, so I always watch for an internal temp of 140°F.

The butter mixture pulls it all together! The fat keeps the smoked lobster moist while the acidity from lemon juice balances out the richness.

Add a bit of chili paste, and you’ve got flavor that hits every note: salty, spicy, citrusy, and smoky.

TOOLS NEEDED

• Pellet smoker (Traeger or similar)
  
• Instant-read thermometer
  
• Kitchen shears
  
• Small mixing bowl
  
• Basting brush or spoon
  
• Tongs

Enjoy!

With love, from our simple kitchen to yours.

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Smoked Lobster Tail

Smoked Lobster Tail is the definition of decadent and indulgent. It’s incredibly juicy, tender, and full of buttery, citrus-kissed flavor!

Course Main

Cuisine American

Method Smoker

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 103cal

Author Donna Elick

Equipment

• small mixing bowl
• kitchen shears
• smoker

Ingredients

• 4 lobster tails
• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon Italian flat leaf parsley, finely chopped
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon garlic, (about 1 teaspoon)
• 1 teaspoon chili paste (such as Gourmet Garden or your favorite brand)
• 1/2 teaspoon kosher salt
• 1/4 fresh ground black pepper

Instructions

• Preheat the Smoker: Set your pellet smoker to 275°F using a mild wood like apple, cherry, maple, or pecan for a sweet, subtle smoke flavor. Let it preheat while you prepare the lobster.
• Split the Shells: Using kitchen shears, cut down the center of 4 lobster tails, stopping just before the tail fin.
• Lift the Meat: Gently open the shell. Use your fingers or a spoon to loosen the lobster meat, keeping it in one whole piece.
• Butterfly the Tails: Lift the meat up and rest it on top of the shell for that classic presentation.
• Make the Butter Mixture: In a small mixing bowl, combine 2 tablespoons unsalted butter, room temperature, 1 tablespoon Italian flat leaf parsley, finely chopped, 1 tablespoon lemon juice, 1 teaspoon garlic, , 1 teaspoon chili paste, 1/2 teaspoon kosher salt, and 1/4 fresh ground black pepper. Stir until well mixed.
• Season the Tails: Spoon or brush the butter mixture generously over the exposed lobster meat.
• Smoke the Lobster: Place the lobster tails directly on the smoker grates, meat side up. Smoke for 20 minutes, or until the internal temperature reaches 140°F and the lobster is opaque.
• Serve: Remove from the smoker and serve hot with extra lemon wedges or melted butter.

Notes

Pellet Tip: Use mild wood pellets like apple, cherry, maple, or pecan. Avoid mesquite or hickory. They can overpower the delicate lobster meat.

Make-Ahead Tips: You can prep the lobster tails and mix the butter blend up to 4 hours in advance. Keep refrigerated until ready to smoke.

Storage: Leftover lobster can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with butter.

Customization Ideas: Add a pinch of smoked paprika or cayenne to the butter for extra depth. Swap chili paste with hot honey for a sweet heat twist. Finish with a sprinkle of flaky sea salt and fresh lemon zest for a restaurant-style finish.

Nutrition

Serving: 1 | Calories: 103cal | Carbohydrates: 1g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 604mg | Sugar: 1g | Fiber: 1g | Calcium: 59mg | Iron: 1mg

Originally Published July 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoked Lobster Tail appeared first on The Slow Roasted Italian.

Founded in Sauk City, Wisconsin in 1984, Culver’s® quickly became famous for their Butterburger™ and Frozen Custard.

Now you can enjoy their signature menu item from the comfort of your home using fresh, whole food ingredients — just like the founders intended.

This recipe proves that you can make the perfect burger at home, right in your own kitchen! This recipe is the perfect comfort food with a simple cooking process. 

If you want a flavorful burger, this is the recipe for you! 

And don’t forget that you can always add all the optional toppings that you want.

Some options could be fresh mushrooms, sautéed onions, diced red onions, cheddar cheese, caramelized onions, and sliced pickles. 

The top bun and bottom bun are the perfect holder for these great burgers and all the toppings you can stuff inside! 

The recipe card below shows the simple steps to make this burger patty. It’s the best burger – in my opinion! 

Now, all you need are some cheese curds or french fries to go along with your new favorite recipe! 

Butter Burger

Stacked high and oozing with flavor, this homemade Culver’s Butter Burger tastes just like the original!

Pair this Wisconsin butter burger recipe with a variety of sides to create your own takeout combo at home.

Whether it’s crinkle fries and onion rings in the air fryer, soft pretzel bites with cheese sauce, or a simple side of coleslaw — there’s no limit to what tastes great with these butter burgers.

Ingredient Notes and Substitutions

• Ground beef – We mimic the flavor of Culver’s specialty ground beef by choosing a fattier blend of 80% lean. Feel free to use a lean ground beef if you prefer.
  
  I’d stick to using beef as the ground meat here as well, so it stays true to the flavor. 
  
• Butter – Soften salted butter so it’s easy to spread onto the buns. We also like to toss a pat or two in with the beef, and it melts faster when softened. 
  
  Don’t forget that a butter-toasted bun is key! Golden brown goodness! There’s nothing wrong with using lots of butter to perfect this delicious burger! 
  
• Cheese – American cheese melts down quickly and easily, so no wonder it’s a classic choice for fast food burgers! 
  
  Prepare Culvers burgers with your favorite slices — Tillamook medium cheddar, Pepper Jack, or even blue cheese would be delicious. 
  
  You can use any slice of cheese that you want but in my opinion, a good ol’ slice of American cheese fits the bill. 
  
• Hamburger buns – Brioche buns gets nice and crispy when toasted and only adds to that delicious buttery flavor.
  
• Condiments – Use your favorite combination of mayonnaise, ketchup, and mustard.
  
• Toppings – We like our Culvers burgers fully loaded with red onion, crispy strips of bacon, juicy tomato slices, and green leaf lettuce. 
  
  You can even add some dill pickle chips for extra tang and crunch! Add all the additional toppings that you want and have fun with it! 

Kitchen Tools You Will Need

• Large Skillet or Griddle – We recommend using cast iron for this recipe! Just allow enough time for it to heat completely before adding the meat.
• Heat-safe spatula for pressing and flipping the beef patties.

Butter Burger Recipe FAQ

Prep Ahead Instructions for Butter Burgers

Getting ready for a cookout? Divide the ground beef into 8 equal patties, but wait to add the salt and pepper. 

Lay the patties on a foil-lined platter and cover tightly with foil, then refrigerate until it’s time to cook! 

You can also slice up the veggies and chill those for one less thing to do later.

We usually cook our bacon in the oven as well, which can be done ahead of time or while you prep and cook the beef patties.

Storing a Culver’s Butter Burger

Once your Culvers burgers are fully assembled, you’ll need to enjoy them right away. You can, however, refrigerate the cooked patties for 2 to 3 days in an airtight container.

Cooked patties can also be frozen for up to 1 month without the cheese. Wrap individually in plastic wrap and store in a freezer-safe storage bag.

When you’re ready to reheat, warm each patty in a pan on the stove. Add a splash of water and cover with a lid so it warms all the way through.

Enjoy!
With love, from our simple kitchen to yours. 

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Best Homemade Butter Burger Recipe (Culver’s Copycat)

A Butter Burger from Culver’s is always a treat, and now you can recreate one at home with this butter burger recipe!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 4 double patty burgers

Calories 917cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 2 pounds lean ground beef or 8 quarter pound burger patties (See Notes)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1/2 cup salted butter softened (See Notes)
• 8 slices American cheese (See Notes)
• 4 brioche hamburger buns
• 4 slices red onion
• 8 slices cooked bacon

Optional Toppings

• tomato slices
• romaine or green leaf lettuce
• mayonnaise
• ketchup
• mustard
• dill pickle chips

Instructions

• Divide ground beef into 8 sections and form into patties, or use ready-to-cook patties. Sprinkle salt and pepper over hamburger patties.
• Heat a skillet or griddle to medium high heat. If using cast iron, be sure to allow enough time for the skillet to heat completely. Place two generous pats of butter into the pan (they should melt almost immediately) and place two beef patties on top of the butter. You can add extra butter to the pan – we will use the butter and grease in the pan to toast up the buns later.
• Sear hamburger patties, pressing down on them with a spatula to reduce the amount of shrinking that naturally occurs while cooking. When the burgers are browned on one side, flip them over.
• Place a slice of American cheese on each burger to melt while the second side is cooking. Burgers are done when both sides are browned (about 2 minutes on each side.)
• Add additional pats of butter to the pan and continue cooking all of the burgers.
• To toast the buns, melt some additional butter in the pan and place buns in the pan to toast. This takes only a minute.
• To assemble, top each toasted bun with condiments of your choice: mayonnaise, mustard, and/or ketchup. Place pickles, red onion slice, lettuce, and tomato slice on the bottom bun. Stack two cooked burger patties with two slices of bacon between them, and place on the prepared hamburger bun. Add top of toasted bun and serve.

Notes

• American cheese melts easily and is a classic fast food choice for burgers. Use your favorite type of cheese – we love Tillamook medium cheddar, pepper jack, or even blue cheese.
• Culver’s uses a combination of cuts to make a fresh, specialty ground beef. We mimic that flavor by using a fattier ground beef (80% lean). You can use a leaner ground beef if you prefer.
• We add the butter to the pan to give the meat some extra flavor, also, but you can limit the butter to the buns if you prefer.
• Store plain burger patties in an airtight container for 2-3 days, or freeze for up to 1 month.

To Grill Burgers:
If you’d prefer to grill your burgers, slather the softened butter on the insides of the buns and then toast them either on the grill or in a skillet.

Nutrition shown is for a two patties on a brioche bun with 2 slices each of cheese and bacon.

Nutrition

Serving: 1 burger | Calories: 917cal | Carbohydrates: 42g | Protein: 57g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 330mg | Sodium: 1842mg | Sugar: 2g | Fiber: 1g | Calcium: 511mg | Iron: 5mg

Originally published May 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Butter Burger Recipe (Culver’s Copycat) appeared first on The Slow Roasted Italian.

Chick Fil A Grilled Chicken Sandwich

Let’s just say my family doesn’t mess around when it comes to Chick-fil-A. If we’re driving around town and someone says “chicken,” you better believe we’re swinging through the drive-thru.

And spicy? That’s our love language. {haha}

This copycat Chick-fil-A grilled chicken sandwich checks all the boxes.

Juicy grilled chicken with smoky seasoning, tangy brine from that pickle juice, melty cheese, crisp lettuce, fresh tomato, and that creamy cilantro lime dressing that takes it over the top.

I served these once at a casual weeknight dinner, and my crew acted like it was Saturday tailgate food.

And don’t even ask if we had leftovers. We did not. They each wanted a second one… and honestly? Same.

Craving something lighter? I’ve got recipes for their Cobb and Market salads too!

INGREDIENT NOTES

• Chicken: Cutting boneless, skinless breasts in half keeps the sandwich size perfect and cooks them faster. Large thighs (boneless and skinless) also work great and stay super juicy.
  
• Pickle Juice: Simply use the juice from a dill pickle jar. It’s the classic Chick-fil-A move!
  
• Seasonings: “Slap Ya Mama” Cajun seasoning adds flavor and heat, along with smoked paprika and cayenne pepper. And of course, we need some garlic powder too.
  
• Buns: Brioche buns are soft and rich, and the texture is sublime when buttered and toasted. Any sandwich bun will do the trick, though!
  
• Cheese: Colby Jack is creamy, melty, and flavorful without being overpowering.
  
• Dressing: The Chick fil A spicy grilled chicken sandwich comes with packets of cilantro lime sauce, so we’re using bottled dressing as a substitute. 
  
  If you can’t find any at your grocery store, try ranch, spicy mayo, or a spoonful of Chick fil A sauce instead!

VARIATIONS

Spicy Mayo Version: Swap the dressing for a sriracha or chipotle-lime mayo spread.

Crunchy Style: Add pickles and a crispy onion ring on top.

Keto Version: Skip the bun and serve it lettuce-wrapped with avocado slices.

Nashville Style: Add hot sauce and brown sugar to the rub for a sweet heat finish.

Deluxe Club: Add bacon and a second cheese slice for a cross between a club and deluxe-style sandwich.

CHICK FIL A SPICY CHICKEN SANDWICH FAQ

As a recipe developer and Chick-fil-A superfan, I’ve spent some time trying to crack the code on that perfectly seasoned, juicy grilled chicken sandwich.

And let me tell you… I’ve grilled, marinated, and seasoned dozens of versions to get this just right.

From the pickle juice brine to the blend of smoky, spicy seasonings, this recipe nails what we all love about the original: bold flavor, tender chicken, and that signature grilled char.

I even tested it side-by-side with the real deal to make sure it passed the ultimate taste test.

If you’re craving Chick-fil-A on a Sunday or just want to skip the drive-thru… this is the one. It’s grilled chicken greatness right from your own kitchen!!!

TOOLS NEEDED

• Sharp knife and cutting board
  
• Gallon-size zip-top bag
  
• Grill or grill pan
  
• Tongs or spatula
  
• Measuring spoons
  
• Mixing bowls (for seasoning or slicing veggies)

Enjoy!

With love, from our simple kitchen to yours. 

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Spicy Chick Fil A Grilled Chicken Sandwich

Enjoy a spicy Chick fil A Grilled Chicken Sandwich without leaving home. Utterly craveable and available any day of the week… even Sunday!

Course Main

Cuisine American

Method Grill

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Calories 285cal

Author Donna Elick

Ingredients

• 3 boneless, skinless chicken breasts
• 2 cups dill pickle juice
• 1 teaspoon Cajun seasoning (like Slap Ya Mama)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 sandwich buns (brioche or soft hamburger buns work great)
• 1 head lettuce, washed and torn
• 1 tomato, sliced
• 6 Colby Jack cheese
• 1/2 cup cilantro lime dressing

Instructions

• Slice the Chicken: Cut each 3 boneless, skinless chicken breasts in half lengthwise to make 6 thinner cutlets.
• Marinate: Place the chicken in a large zip-top bag with 2 cups dill pickle juice. Seal and refrigerate for 1 hour.
• Preheat the Grill: Preheat your outdoor grill to 350°F, or heat a grill pan over medium heat.
• Season the Chicken: Remove chicken from the marinade and pat dry with paper towels. Sprinkle 1 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper evenly over both sides of the chicken.
• Grill the Chicken: Grill for 5 to 6 minutes per side, or until internal temperature reaches 165°F and juices run clear.
• Assemble the Sandwiches: Place 1 head lettuce, washed and torn and 1 tomato, sliced on the bottom half of each 6 sandwich buns . Add grilled chicken, top with a slice of 6 Colby Jack cheese, and drizzle with about 1 tablespoon of 1/2 cup cilantro lime dressing. Finish with the top bun.
• Serve Immediately: Enjoy hot with waffle fries, sweet potato chips, or your favorite slaw.

Notes

Marinating Magic: One hour in pickle juice gives the chicken that signature Chick-fil-A flavor and tenderness.

Heat Levels: Want it even spicier? Add a dash of hot sauce or a sprinkle of crushed red pepper to your dry rub.

Cheese Swap: Colby Jack is classic, but Pepper Jack is a great option if you’re into the heat.

Dressing Hack: Bottled cilantro lime dressing works great, but you can use ranch or a spicy mayo if preferred.

Leftovers: Store leftover grilled chicken in an airtight container for up to 3 days. Great chopped up on a salad or wrapped in a tortilla!

Nutrition

Serving: 1 | Calories: 285cal | Carbohydrates: 29g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1535mg | Sugar: 4g | Fiber: 2g | Calcium: 88mg | Iron: 2mg

Originally published July 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spicy Chick Fil A Grilled Chicken Sandwich appeared first on The Slow Roasted Italian.

Grab a disposable aluminum pan and get ready to be addicted to that delicious smoky flavor. 

This smoked queso dip recipe is perfect for game day, or your next party. The cooking process is fast and simple – resulting in the ultimate party dip. 

It’s a delicious dip with the perfect smoke flavor! Grab the simple queso ingredients to get started – everyone is going to be obsessed with the flavor and texture of this cheesy dip recipe. 

It’s one of those dip recipes that make the perfect appetizer or can complement any meal in a great way. 

Follow the printable recipe card below to make the best smoked queso dip recipe! It’s one of the best easy party dips there is! 

Smoked Queso

Your smoker can totally redefine even the most simple recipes! 

When you make this easy Velveeta recipe in the smoker, you’ll see (or taste!) what I mean – that delicious smoky flavor combined with Mexican spices, sweet barbecue seasonings, and creamy melty cheese is to die for!!

Since you’ll have a couple hours to kill while the smoked cheese dip is cooking, you have more than enough time to whip up some air fryer tortilla chips to serve on the side! 

Or, if you’re like me, you’ll just love pairing your dip with these soft pretzel bites!

Ingredient Notes & Substitutions

• Ground Pork – Don’t skip browning the meat beforehand for the best flavor and texture! 
  
  
  If you don’t want to use ground pork, then turkey, chicken, or ground beef works, too. You can even use a meat substitute with a similar texture!
  
• Velveeta Cheese – The star of the show! Nothing melts or tastes quite like it, so try not to substitute.
  
• Shredded Queso Manchego – Also known as Mexican cheddar cheese. 
  Its closest cheese cousin (in taste, that is) is Monterey Jack, which would make a great substitute!
  
• Beer – I use an IPA, but go with your beer of choice! There aren’t really any bad options – lagers, ales, stouts, and pilsners all pair well with cheese. 
  
• Pickled Jalapenos – Add more or less depending on your spice tolerance. 
  And those with no spice tolerance to speak of may want to opt for pickled banana peppers instead! 
  
  
  You’ll get a bit of heat, that vinegar taste, and iconic pepper texture without burning your taste buds. 
  
• Diced Tomatoes with Green Chiles – Don’t drain! The juice inside is like liquid gold for our smoked cheese dip. 
  
• Sweet BBQ Rub – This is an optional blend, but I think it ties in with the spicy and delicious smoky flavor in this Velveeta cheese dip just perfectly! 

Things to Know Before Making Smoked Queso

• Best Dippers For Serving – Aside from the aforementioned chips and soft pretzels, you can spoon this cheesy masterpiece over fries or baked potato wedges or skins, slice up a French or Italian loaf for scooping, or even pair with crisp veggies like celery, carrots, or bell peppers!
  
• Extras to Add In – I’ll only say it once – bacon!! That would be so tasty along with the peppery BBQ flavor. 
  
  You can also add ground sausage, taco seasoning, rotel tomatoes, and various cheeses like Monterey jack cheese, American cheese, Pepper jack cheese, and more.  
  
  Some other great add-ins include black or pinto beans, fresh herbs like cilantro or Mexican oregano, and sauteed onion for this delicious dip. 
  
  You could also add chili powder to this cheesy appetizer to kick up the heat! 
  
• Choosing Your Wood Chips – Any flavor of wood chip pairs well with smoked queso! 
  
  Just consider the flavor you’re going for – for example, you have fruity woods like apple and peach versus rich and robust options like hickory and oak.

Storing and Serving Smoked Queso Dip

Leftover dip can be stored for up to two days – the ground pork shortens its fridge life a little bit. 

Reheat it on the stovetop or in your slow cooker depending on how quick you want it! 

You can always microwave as well, but do so in really short bursts (I’m talking 10-15 seconds) and stir in between so the top doesn’t burn and bubble before the center gets warm. 

Kitchen Tools You Will Need

• Smoker – Wood pellet varieties allow extra flavor to be infused into whatever you’re smoking, like my smoked cream cheese. 
  This is my favorite blend of pellets that I use for just about everything!
• An aluminum pan is perfect for smoked appetizers – it can go right in the smoker, is convenient for serving, and can simply be thrown away at the end of the meal!
• Garlic Press – This is a necessary tool in any kitchen to add fresh minced garlic flavor. 
  And trust me, when it comes to smoked cheese dip, that fresh garlic taste makes all the difference!

Smoked Queso FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

Smoked Queso is a whole new level of cheese dips! A peppery, savory, blend that you can scoop up with bread, pretzels, veggies, and more!

Course Appetizer

Cuisine American

Method Smoker

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 20

Calories 123cal

Author Donna Elick

Ingredients

• 1 pound ground pork cooked and crumbled
• 8 ounces Velveeta cheese
• 1 cup shredded queso Manchego (Mexican cheddar cheese)
• 8 ounces IPA or beer of choice
• 20 ounces canned diced tomatoes with green chiles and the liquid
• 3/4 cup pickled jalapenos or more for a spicier queso
• 3 cloves garlic minced
• 1 white onion peeled and diced
• 2 tablespoons sweet BBQ rub optional

Instructions

• Preheat the smoker to 225°F.
• Add all ingredients to a 9×13 aluminum pan and stir well to combine.
• Smoke uncovered for 2 hours, or until the cheese melts, stirring every hour.

Notes

The dip can be smoked for up to 4 hours if desired.
1 serving equals approximately ½ cup smoked queso.

Nutrition

Serving: 1 | Calories: 123cal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 316mg | Sugar: 2g | Fiber: 1g | Calcium: 141mg | Iron: 1mg

Originally published November 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Smoked Queso Dip (Pellet Smoker Recipe) appeared first on The Slow Roasted Italian.

Smoked Tri Tip

In our house, I’m the cook AND the grillmaster!!! So when I’m craving steak??? I fire up the smoker and make it unforgettable.

While the rest of the world was baking banana bread in 2020… I was out back smoking meats and testing rubs like my life depended on it. {haha}

This smoked tri tip??? It’s smoky, sweet, a little spicy… and loaded with juicy flavor. The rub clings to the meat and forms the most gorgeous crust.

When you slice into it??? That pink center gets me every time. I pile it high on a board and serve it up with all the sides… but not before sneaking a slice for myself. Obviously. {wink}

I’ll share all my best secrets and tips for making the most of this lean cut, from how long to smoke tri tip to checking the temperature so you get guaranteed juicy results every time.

I’ve been having so much fun with my smoker lately. It’s so much easier to use than you might think, and once you get the hang of it, you can make just about anything!

Brisket, pork butt, chuck roast, and even a whole chicken… grab what’s on sale and make the most of it!

Don’t stop at meat, either. It’s just as easy (and flavorful) to cook appetizers and side dishes on the smoker too.

Ingredient Notes & Substitutions

• Tri Tip – This triangle-shaped cut of meat comes from the bottom of the sirloin. It’s located between the top sirloin and round primal on a cow and is one of the best cuts of meat to smoke or grill. 
  
  Look for a high-quality cut of meat that contains plenty of marbling. The final result will be more tender and full of flavor than with a less expensive cut.
  
• Worcestershire Sauce – Before smoking tri tip, brush it with a thin coat of Worcestershire to enhance the flavor of the beef and help the dry rub stick to the surface.
  
  If needed, substitute soy sauce or tamari.
  
• Dry Rub – I like to make my own with brown sugar, herbs, and spices!
  
  Grinding whole seeds gives the rub a fresher, bolder flavor than pre-ground, infusing the beef with loads of flavor and creating a nice crust on the outside.
  
  Garlic powder and dried minced onion are savory, while mustard seed adds some tang.
  
  
  Dill seed and coriander bring freshness, and red pepper flakes add a touch of heat. Then, salt and pepper round everything out.
  
  If you don’t have a spice grinder, just crush the spices using a mortar and pestle or smash them in a zip-top bag using a rolling pin or heavy pan. Aim for a coarse texture. It adds a great crust!

How Long to Smoke Tri Tip

Set the smoker to 225°F and allow it to preheat. Tri tip smoke time is usually about 30 minutes per pound.

Don’t forget to allow for marinating time before and resting time after!

I typically smoke a 2-pound roast for 1 – 1½ hours to reach a perfect medium-rare.

Smoked Beef Temp Chart

It’s important to use a digital meat thermometer when smoking meat rather than relying on cook time alone. 

Insert the probe into the thickest part for the most accurate reading.

• Rare: 130°F
• Medium rare: 135°F
• Medium: 145°F
• Medium Well: 150°F
• Well Done: 160°F

Keep in mind that smoking tri tip past an internal temperature of 140°F can cause it to dry out. 

For the juiciest results with enough cook to please everyone, smoke tri tip to an internal temperature of 130-135°F.

Flavor Variations

• Extra Spicy: Add 1 teaspoon chipotle powder or cayenne to the rub for more heat.
  
• Garlic Herb Crusted Tri Tip: Swap the spice blend for rosemary, thyme, garlic powder, and cracked pepper.
  
• Asian-Inspired: Use a soy sauce and ginger marinade with sesame oil before smoking.
  
• Coffee-Rubbed Tri Tip: Add 1 tablespoon ground coffee to the rub for a rich, bold crust.
  
• BBQ Style: Finish with your favorite barbecue sauce during the last 10 minutes of smoking for a sticky glaze.

I’ve spent years mastering burgers, steaks, and all the BBQ things… so diving into the world of smoked meats was a natural next step!!! 

This smoked tri tip recipe is the result of SO much testing. I played with the spice levels, resting times, smoker temps… all of it… until every bite came out tender, juicy, and full of big bold flavor.

The Worcestershire is one of my tricks… it helps tenderize and lets the rub really stick. And that rub??? Grinding whole spices makes it pop!!! 

Smoking low and slow keeps the meat juicy… and the 30 minute rest??? Do. Not. Skip it. That’s when the magic happens. Always slice against the grain, and you’ll be the hero of every backyard cookout!!!

Serving Suggestions

Notice the lines running across the beef: these indicate the direction of the muscle fibers. With tri tip, the direction of these lines will actually change near the bend, so pay close attention!

Slice across the lines rather than parallel to them. This shortens the fibers, making the meat extra tender and easier to chew.

This smoked tri tip recipe is the perfect choice for a casual summer barbecue or a sit-down dinner. And, it goes well with a variety of different side dishes!

• Smoked Baked Potato
• Crispy Garlic Brussel Sprouts
• Strawberry Spinach Salad
• Grilled Summer Vegetable Pasta Salad
• Smoked Corn on the Cob
• Broccoli Mac and Cheese

Storing and Reheating Leftovers

It’s much easier to reheat tri tip after it’s been sliced, especially if you plan to nibble on it later or use it for sandwiches.

Store slices in the refrigerator for 3 to 4 days, or place them into Ziploc bags and freeze for up to 3 months.

Reheat smoked beef slices in the oven, wrapped in foil with a splash of beef stock or water, at 300°F until warmed through.

You can also place a few slices in a skillet with a splash of liquid and cover with a lid. Heat over medium-low on the stovetop.

Smoking Tri Tip FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Smoked Tri Tip + Video

Smoked Tri Tip is so tender and juicy, with tons of flavor thanks to a simple dry rub. Use this easy recipe with any type of smoker!

Course Main

Cuisine American

Method Smoker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Inactive Time 2 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10

Calories 165cal

Author Donna Elick

Ingredients

• 2-3 pounds tri tip roast
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried minced onion
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dill seed
• 1/4 teaspoon mustard seed
• 1/4 teaspoon whole coriander
• 1/2 teaspoon garlic powder
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon course ground black pepper coarse ground

Instructions

• Prepare the Meat: Place the 2-3 pounds tri tip roast on a sheet tray or large plate and brush it evenly with Worcestershire sauce. Set aside.
• Make the Dry Rub: Add 2 teaspoons dried minced onion, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dill seed, 1/4 teaspoon mustard seed, and 1/4 teaspoon whole coriander to a spice grinder. Pulse until broken down but still slightly coarse.
• Combine the Rub: Transfer the ground spice mix to a medium bowl. Whisk in 1/2 teaspoon garlic powder, 2 tablespoons packed light brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon course ground black pepper until well combined.
• Season and Marinate: Sprinkle the dry rub generously over the tri tip and rub it in thoroughly. Use all of the seasoning. Cover and refrigerate for 2 hours.
• Preheat the Smoker: While the tri tip finishes marinating, preheat your smoker to 225°F.
• Smoke the Tri Tip: Place the tri tip directly on the smoker grates. Smoke for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
• Rest and Slice: Remove from the smoker, place on a clean sheet tray, and tent loosely with foil. Let rest for 30 minutes. Slice against the grain and serve.

Video

Notes

Make-Ahead Tips: You can season and refrigerate the tri tip up to 24 hours in advance. This makes it even more flavorful and smoker-ready when you are!

Resting is Essential: Don’t skip the 30-minute rest. It locks in juices and keeps every slice tender and juicy.

Storage: Store leftover tri tip in an airtight container in the fridge for up to 4 days.

Reheating: Reheat gently in the oven at 300°F, wrapped in foil with a splash of beef stock or water to retain moisture.

Don’t Have a Smoker? You can use a gas or charcoal grill set up for indirect heat, or even roast it in the oven at 225°F. Add liquid smoke to the rub if you’re skipping the smoker.

If you don’t have a spice grinder just crush the spices using a mortar and pestle or smash them in a zip-top bag using a rolling pin or heavy pan. Aim for a coarse texture. It adds a great crust!

Nutrition

Serving: 1 | Calories: 165cal | Carbohydrates: 4g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 304mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 2mg

Originally published September 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoked Tri Tip + Video appeared first on The Slow Roasted Italian.

Smoked Beef Chuck Roast

As the weather gets warmer, it’s the perfect time to fire up the pellet grill. And if you love juicy, tender meat, then you’ll love this smoked chuck roast recipe!

You can use it for several nights’ worth of dinners or impress your guests at a weekend get-together.

The low heat is a great way to give a slow-cooked effect, keeping the beef from drying out while still getting a nice crust on the outside.

You’ll be enjoying that smoky flavor in no time at all!

Plan out your favorite side dishes to pair with smoked beef chuck roast, and get ready to enjoy a feast at summer parties, BBQs, and family dinners.

We also have a smoked roast beef recipe with a sweet BBQ crust.

Want to use a crockpot instead? I’ve got a great roundup of recipes that feature a variety of flavors and uses for whatever you are in the mood for!

Ingredient Notes and Substitutions

• Boneless Chuck Roast – A favorite around here for making a delicious meal on a budget! Look for plenty of marbling throughout the beef for the best flavor.
  
  When you smoke chuck roast, all that fat and connective tissue breaks down and melts right into the muscle, creating the most tender bites of meat.
  
• Garlic & Onion Powder – A dynamic duo for any savory dish! You can use granulated garlic in a pinch, but you’ll need twice the amount — it’s a lot coarser, so the flavor isn’t as intense.
  
• Cayenne Pepper – For some heat. Adjust the amount to your liking or substitute smoked paprika for similar heat without it seeming “spicy.”
  
• Salt & Pepper – Kosher salt is a staple in my kitchen as it’s got a coarse grain and excellent flavor. Use freshly ground black pepper if possible for the best flavor there too!

Tips and Tricks to Smoke Chuck Roast

• Allow plenty of time. 

While this smoked chuck roast recipe is very simple to make, it’s still an all-day process. 

The meat needs to marinate for at least two hours, cook for about four, and then rest another hour before it’s ready.

Plan for a timeframe of 6-8 hours minimum to create, cook, and rest. 

• Choose the right temperature. 

After extensive research and testing, we found that 250°F was perfect.

A lower temperature took much too long to cook, resulting in a dry roast even with plenty of basting. 

On the other hand, higher temps resulted in bites that were tough and hard to chew.  

• Let it rest! 

I’m sure you will be anxious to eat after all of those hours, but this is one of the most important steps when making chuck roast on a pellet grill!

Place the beef on a cutting board and don’t touch it for at least an hour. Slice just before serving, and cut against the grain for best results.

• Save the drippings. 

The hidden gem of smoked beef chuck roast! Transfer drippings to a bowl and spoon them over the beef slices before serving.

Prep Ahead

• Marinate roast for at least 2 hours
• Preheat smoker

Serving Suggestions

Pair smoked beef chuck roast with any of your favorite cookout side dishes. For a lighter meal, try a simple green salad or some roasted vegetables.

Create a larger feast with potato salad, corn on the cob, mac and cheese, and my copycat Texas Roadhouse rolls!

If you end up with leftovers, use them for sandwiches and top with cheese sauce or a tangy spread.

What You’ll Need for This Recipe

• Smoker – Wood pellet varieties allow extra flavor to be infused into whatever you’re smoking.
• Your favorite flavor wood chips – I love this blend and use it for just about everything.
• Meat Thermometer – A digital version will be easiest to read, and be sure it’s the kind that can stay inside the smoker the entire time. Nothing worse than a melted thermometer!
• Long Tongs or Barbecue Gloves for flipping chuck roast on the pellet grill
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• BBQ Tray – Use this for both marinating the roast and transferring it back inside once it is done.

Smoked Chuck Roast Recipe FAQ

Storing and Reheating Smoked Beef Roast

Leftover smoked beef will keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer. Add it to an airtight container with some of the drippings to keep it moist.

It’s best to reheat chuck roast in the oven at 350°F for 10-15 minutes.

You can also add slices to a skillet on the stove with a splash of water or some drippings. Place a lid over the meat and cook on low until warmed through.

Enjoy!

With love, from our simple kitchen to yours. 

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Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Smoked Beef Chuck Roast is melt-in-your-mouth delicious! All it needs is a simple dry rub and your favorite wood pellets for maximum flavor.

Course Main

Cuisine American

Method Smoker

Prep Time 5 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Inactive Time 3 hours hours

Total Time 7 hours hours 35 minutes minutes

Servings 6 – 10

Calories 689cal

Author Donna Elick

Ingredients

• 5 pounds chuck roast boneless
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1/2 teaspoon cayenne pepper

Instructions

• Pat the roast dry with a paper towel.
• In a small bowl, combine the ingredients for the rub (garlic powder, onion powder, salt, pepper and cayenne pepper). Whisk together.
• Coat the roast evenly with the rub. (It’s a rub, so rub it the meat 😄)
• Cover the roast with plastic wrap and place it in the fridge for 2 hours to overnight. You can smoke it immediately but allowing the rub to meld with the roast for a few hours will give you a tastier result.
• Preheat your smoker to 250°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
• Place the chuck roast in the smoker, insert temperature probes. Close the lid and cook until the bark is fully developed (around 3-3 1/2 hours), and the temperature reaches 165°F. Flip the roast (using long tongs or barbecue gloves) about every hour.
• Wrap the roast tightly in a double layer of heavy duty aluminum foil.
• Place the roast back on the smoker for about one more hour, until internal temperature is 200°F.
• Remove the roast from the smoker. Keep in mind the roast will continue to cook once it is removed from the smoker, which can increase the temperature on your roast as much as 10°.
• Remove the probe and place the roast on a cutting board and let it rest for at least an hour.
• Pour the drippings from the aluminum foil into a bowl for serving with the meat.
• Slice and serve.

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 2g | Protein: 73g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 261mg | Sodium: 1470mg | Sugar: 1g | Fiber: 1g | Calcium: 73mg | Iron: 8mg

Originally published April 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoked Beef Chuck Roast (Pellet Smoker Recipe) appeared first on The Slow Roasted Italian.

Smoked Pork Tenderloin

Perfectly juicy and coated in sweet, smoky flavor, this cut of meat is a family favorite. 

The secret ingredient in my smoked pork tenderloin marinade is whiskey — Jack Daniels, to be exact!

It really adds to the smoky flavor of the dish, which is why I use it in so many other recipes, from pork chops and beef chili to mac & cheese and my favorite bbq sauce.

But don’t stop there! You have plenty of flavor options available once you learn how long to smoke pork tenderloin.

Swap the marinade with your favorite dry rub, or coat the meat with a little bit of olive oil and your favorite spices. You can even slather the meat with sauce once it’s cooked.

Prefer poultry? Instead of this smoked pork tenderloin recipe, try making chicken quarters instead! They’re juicy and tender on the inside with crispy skin on the outside, perfect for any type of smoker.

Ingredient Notes and Substitutions

• Pork – You will need a 2-pound tenderloin for this recipe. It should be pinkish-red in color with marbling throughout. 
  
• Jack Daniels Whiskey – This is the base for our flavorful pork tenderloin marinade! Feel free to use a different brand if that’s what you have on hand.
  
  You can also swap this with an equal amount of beef or chicken stock for an alcohol-free version of this pork tenderloin smoker recipe.
  
• Brown Sugar – Adds just enough sweetness to balance out all the savory ingredients. I prefer to use light brown sugar, but you can use dark brown sugar for a deeper molasses flavor.
  
• Soy Sauce – Packs a punch of savory, salty, umami goodness — a must in marinades and sauces! If you need a gluten-free option, use tamari or coconut aminos.
  
• Onion & Garlic – Use the real thing for maximum flavor! I love the sharpness that white onion adds to the marinade, but a sweet or yellow onion works too. I also like to grate it to really release those juices.
  
• Chili Paste – There are a wide variety of options to choose from, so use whatever you’re able to get your hands on. 
  
  Sambal oelek is probably the easiest to find, though chipotle chile paste, gochujang, or harissa will all do the trick!

Tips and Tricks to Make Pork Tenderloin in a Smoker

• Choose the right wood chips.

Pork goes really well with sweet wood chips from trees like apple or peach, but you could also use something like mesquite or hickory to smoke pork tenderloin if you prefer.

Experiment with different combinations of wood chips and marinades to find your favorite!

• Wait to slice.

It doesn’t matter what type of protein you are cooking — always let it rest before slicing to lock in those juices!

Smoked pork tenderloin needs to rest for 8 to 10 minutes for the best results.

Remember to slice against the grain into 1/2-inch thick medallions, which are just the right size for serving.

• Avoid dry meat.

The best way to prevent pork tenderloin from drying out is to slightly undercook it. 

Pull it from the smoker when it reaches 143°F — it will continue to cook another few degrees as it rests.

Also, remember to brush the meat with marinade every 30 minutes as it cooks. This helps it to retain moisture and makes all the difference when it comes to flavor.

How Long to Smoke Pork Tenderloin

The proper temperature for pork is 145°F, regardless of how it’s cooked. Always use a meat thermometer to judge when meat is done, rather than going by time alone.

Insert the probe at a slight angle into the center of the pork, or at the thickest part, to get the most accurate reading.

That said, I’ve found that it typically takes 2 to 3 hours to smoke pork tenderloin at 225°F.

Keep in mind that smoking time may vary based on the size of the tenderloin as well as the type of smoker.

What You Will Need For This Recipe

• Smoker – Wood pellet varieties allow extra flavor to be infused into whatever you’re smoking.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Long Tongs and a BBQ Tray make it easy to get the meat on and off the smoker.
• Basting Brush – I like this one over the silicone ones.
• Medium Saucepan – Boil the leftover marinade to use as a dipping sauce!

Serving Suggestions 

Smoked red potatoes are a favorite with smoked pork tenderloin because they can cook at the same time — and you can use them to soak up any extra sauce!

To keep things simple, try steamed vegetables or a green salad and either rolls or biscuits to round out your meal.

Pork is also delicious with homemade crock pot apple butter or cinnamon fried apples.

Smoked Pork Tenderloin Recipe FAQ

Storing and Reheating Leftovers

Transfer smoked pork tenderloin to an airtight container to keep it from drying out. It’s easier to reheat when I slice the whole loin right after it’s been cooked.

Refrigerate leftovers for 3-4 days or freeze for up to 3 months.

Because the cut is so lean, warm slices gently in the oven or in a skillet on the stove. You could also use the air fryer to get the edges a bit crispy, but avoid the microwave.

Enjoy!

With love, from our simple kitchen to yours.

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Smoked Pork Tenderloin + Video

Smoked Pork Tenderloin is lean and juicy, and very easy to cook on any smoker. Make this recipe for an easy weekday dinner or a holiday meal!

Course Main

Cuisine American

Method Smoker

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4

Calories 556cal

Author Donna Elick

Ingredients

• 2 pounds pork tenderloin
• 1/2 cup light brown sugar packed
• 3/4 cup Jack Daniels whiskey
• 5 1/2 tablespoons low sodium soy sauce
• 2 tablespoons grated white onion
• 2 cloves garlic minced
• 1 1/2 tablespoons olive oil
• 1 tablespoon chili paste
• 1 teaspoon black pepper

Instructions

• In a large bowl, whisk together the brown sugar, whiskey, soy sauce, onion, garlic, olive oil, chili paste, and black pepper. Add the tenderloins, making sure to coat in the marinade. Cover with plastic wrap and marinate at least one hour, up to overnight. You may need to rotate the pork in the marinade every 20 minutes or so if it is not fully submerged. You can also marinate it in a gallon zippered bag.
• Preheat the smoker to 225°F. Place the tenderloins directly on the grates. Smoke for 2-3 hours until the internal temperature reaches at least 145°F, or to your desired doneness. Brush with the marinade every 30 minutes.
• Let the pork rest 10 minutes before slicing and serving. While the pork is resting, add the remaining marinade to a small saucepot. Bring to a boil and boil 5 minutes, serve with the pork.

Video

Nutrition

Serving: 1 | Calories: 556cal | Carbohydrates: 31g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 919mg | Sugar: 27g | Fiber: 1g | Calcium: 50mg | Iron: 3mg

Originally published September 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoked Pork Tenderloin + Video appeared first on The Slow Roasted Italian.

Chipotle™ has mastered Mexican flavors. I think we can all agree on that! 

And with this Chipotle copycat chicken recipe, it doesn’t matter if I happen to have a location near me or not. I can make it right in my own kitchen!

Making your own burrito bowls at home is a great way to save time and money. Plus – you can make Mexican food anytime that craving hits! 

This tastes just like the real thing, and makes such a simple easy weeknight dinner.

I love that you don’t have to do a lot of work for these simple taco bowls, which makes this a great recipe with minimal meal prep. 

Chipotle Chicken Recipe

This cult favorite chicken is popular for a reason. The marinade tenderizes and flavors the meat with herbaceous yet spicy seasonings. 

Grilled to juicy perfection, Chipotle Mexican Grill chicken can be thrown right into any quesadilla, fajita, taco, burrito… You name it!

I love to really replicate the restaurant experience by serving with a vibrant bowl of cilantro lime rice, pico de gallo, guacamole, and/or corn salsa — some of my favorite Chipotle recipes!

With a countertop grill, I get to enjoy my fave barbecue recipes whenever I want! 

When it comes to chicken, I can’t live without my margarita, tequila lime, or chipotle lime grilled chicken recipes.

Ingredients Notes and Substitutions 

All you need are a few simple ingredients to get this amazing flavor! 

• Chicken – I like to use breast meat for this Chipotle chicken recipe because it’s delicious, tender, and lower in fat than thighs. 
  
  However, you can use either! In fact, the restaurant uses skinless chicken thighs.
  
• Chipotles in Adobo – These little peppers are special: dried and soaked in a spicy, tangy sauce, they’re as acidic as they are hot! 
  
  As an alternative, you could use regular whole chipotles and an additional 2 tablespoons of adobo sauce.
  
• Cumin, Chili Pepper, and Oregano – A mix of warm and earthy, hot and spicy, and peppery. 
  
  While this combination gets you closest to the restaurant taste, you can add more of your favorites to the chipotle chicken marinade. Thyme, paprika, and onion powder would fit right in.
  
• Olive Oil – The original Chipotle chicken recipe uses rice bran oil, which you can use if you’d like! 
  
  Canola or sunflower oil are two more unassuming options that won’t change the overall flavor of the dish.

You can also easily add any other taco or burrito ingredients or favorite toppings that you want. 

This could include black beans, sour cream, diced red onion, hot salsa for a spicy flavor, fresh lime juice, ancho chiles, ground cumin, garlic powder, pinto beans, diced bell peppers, chipotle chili pepper, and more. 

Keep in mind that the more you add, the less this Chipotle burrito bowl will be an exact copycat, but this is all part of making new recipes your own. 

Tips for Making Chipotle Copycat Chicken

• Don’t marinate for too long

It’s fine to let the meat sit in the chipotle chicken marinade overnight, but don’t let it marinate for any longer than 24 hours! 

The lime juice is acidic and will continue to break down the fibers in the poultry, eventually causing it to get mushy and downright gross.

• Control the heat

This copycat Chipotle chicken can be made less spicy by toning down the amount of adobo or black pepper that you use. 

Alternatively, use more if you really want to spice things up!

• Don’t disturb the chicken

If you want those iconic grill marks on your copycat Chipotle chicken, don’t mess with the meat other than when you need to flip it. 

This will also help keep the marinade from dripping and making a mess on the grate.

Storing and Reheating Leftovers

Cooked chicken will remain safe to eat in your refrigerator for up to 4 days. Longer than that, and you get into bacteria territory — and that is not a place you want to be! 

Be sure to store leftover Chipotle copycat chicken in an airtight container to maximize its shelf life. 

To reheat, you can microwave in 20-second bursts, toss into a pan with some olive oil, or even slide into the oven. 

For each option, just cook until the meat is warmed through and not a moment longer.

Chipotle Chicken Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Chipotle Chicken Recipe (Have it At Home)

My copycat Chipotle Chicken Recipe makes beautifully seasoned, charred, and grilled meat for a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

• 1/4 cup diced chipotles in adobo or 2 whole chipotles + 2 tablespoons adobo sauce
• 2 teaspoon cumin
• 1 teaspoon chili pepper
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon dried oregano
• 2 tablespoons olive oil or avocado oil
• 1/4 large red onion roughly chopped (about 1/2 cup)
• 4 teaspoons minced garlic
• 2 tablespoons lime juice (1 lime)
• 4 boneless skinless chicken breasts

Instructions

• Place all of the ingredients, except for the chicken, in the bowl of a food processor or blender. Process on high speed until a smooth paste forms.
• Pour the marinade over the chicken breasts and stir to fully coat each chicken breast with the marinade. Cover and refrigerate for at least 1 hour, or up to 3 hours.
• Preheat grill or stovetop grill pan. Brush grates with additional olive oil, if desired. Remove chicken from marinade and discard excess marinade. Due to the risk of bacterial contamination, do not reuse or consume marinade.
• Grill chicken breasts for 8-10 minutes on each side, or until the center of the chicken reaches an internal temperature of 165°F.
• Allow cooked chicken to rest for 5 minutes before chopping or slicing into pieces.

Notes

This dish has some nice spiciness to it. Increase the amount of chipotles in adobo sauce for additional heat. Reduce chipotles and/or black pepper to decrease the spicy heat.

The marinade is thick, so when you place the chicken on the grill, the marinade caramelizes a little bit, and excess will burn off on the grates. When using a grill plate on the stovetop, this excess marinade can start gathering on the grill plate. Try to move the chicken as little as possible once you have set it onto the preheated pan so that it forms nice grill lines and the marinade doesn’t glop up all over the pan.

We served this chipotle chicken in a nice big salad bowl with cilantro lime rice, lettuce, cherry tomatoes, pico de gallo, sliced avocado, chopped cilantro, and corn. Black beans or pinto beans, corn salsa, guacamole, and/or mexican rice would also be nice in the bowl.

You can use a jar of diced chipotle peppers or a can of whole chipotles in adobo sauce. Either way, the chipotles will go into the food processor and break down into the marinade paste.

Nutrition

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Chipotle Chicken Recipe (Have it At Home) appeared first on The Slow Roasted Italian.