Bacon-wrapped jalapeño poppers stuffed with cheese and smoked over live fire on a drum cooker

Jalapeño Poppers

Reverse Seared Tomahawk Steak

This Broil King recipe delivers a perfectly cooked reverse seared tomahawk steak with a smoky finish, rich flavor, and steakhouse-quality results right in your backyard.

BROIL KING GRILLS • 225° F • SMOKE & SEAR • REVERSE SEARED TOMAHAWK STEAK

PREP: 5 MIN • COOK: 2 HRS • SERVES: 2-4

Setup

  • Turn on pellet assist to 225
  • Temper steak for 1 hour before grilling

Ingredients

For the Steak

  • 1 Tomahawk steak 30-45 oz
  • 4 tbsp yellow mustard

For the Rub

  • 25g Broil King® Perfect Steak Spice Rub
  • 15g Broil King® Perfect BBQ
  • 10g tsp fresh cracked pepper
  • 10g tsp kosher salt

For the Smoke

  • 1 bag Broil King® Griller's Select pellets

For the Sear

Any Baron Pellet ready BBQ with the iQue™ pellet conversion kit and IR burner

Directions

  1. Turn on pellet assist and the SMOKE preset on your iQue™ pellet conversion kit.
  2. Season your tomahawk steak by rubbing it with yellow mustard and then topping it with a heavy coating of your Broil King® rub.
  3. Place tomahawk on the grids once it has reached 225º F insert a iQue™ Smart Thermometer and monitor your tomahawk steak until it reaches 118º F internally.
  4. Turn on IR burner or remove tomahawk steak place into a stainless steel roasting pan and allow to rest covered until your gas bbq has been heated up to 450º F.
  5. Grill steak on IR burner 2 minutes a side or finish on gas bbq until internal temperature has reached 125º F and remove it to rest. It will gain 10º F resting for 10 minutes and be a perfect medium rare.

Carving

  • Cut along the bone keeping your sharp carving knife angled toward the bone to limit the amount of meat lost.
  • Cut against the grain using smooth long strokes and fan out slices on a warmed platter. Spoon any drippings from the roasting pan over top of the carved steak.

Jalapeño Poppers

Bacon-wrapped jalapeño poppers stuffed with creamy cheese and finished with smoky barbecue seasoning over live fire. This Gateway Drum Smoker recipe combines bold heat, crisp bacon, and backyard barbecue flavor.

GATEWAY DRUM SMOKERS • 300°F • LIVE FIRE • JALAPEÑO POPPERS

PREP: 20 MIN • COOK: 30 MIN • SERVES: 6–8

Ingredients

  • 6–8 Whole Jalapeños
  • 1 8oz Cream Cheese Block
  • 1 Colby Jack Cheese Block
  • 1 lb. Bacon (We choose Blues Hog Sizzle!)
  • 2 tbsp. Blues Hog Sweet & Savory Seasoning
  • 1 cup Blues Hog Raspberry Chipotle BBQ Sauce (or substitute with Blues Hog Tennessee Red BBQ Sauce)
  • Blues Hog Premium Natural Lump Charcoal

Directions

  1. Preheat the Gateway Drum to 300°F with Lump Charcoal.
  2. Slice jalapeños in half and core out the seeds and membrane.
  3. Spoon 1–2 tsp of cream cheese into each jalapeño boat.
  4. Dice colby jack cheese into 1/2 in. cubes and place one on each jalapeño.
  5. Cut Sizzle Bacon slices and wrap each jalapeño with the slice. Secure the jalapeño in place with a toothpick to prevent unraveling.
  6. Sprinkle jalapeño poppers with both Sweet & Savory Seasoning and Bold & Beefy Seasoning.
  7. Place on the top smoker grate and let cook for 20–30 minutes or until the bacon is fully cooked.
  8. Serve with a drizzle of Raspberry Chipotle BBQ Sauce (or Tennessee Red BBQ Sauce).