Tag Archives: Oakridge BBQ

Grilled Sausage and Cheese Balls

This recipe is one of the tastiest appetizers you can cook up on your grill for your next tailgate or watch party. Replace the Italian sausage with ground beef, pork, chicken, or turkey and jack up the flavor with your favorite BBQ seasoning like Oakridge BBQ Santa Maria, EAT Zero to Hero, or Fast Eddy’s All Purpose rub. You can also substitute a variety of cheese.




1 lb Italian sausage
3 cups biscuit mix
1 egg, lightly beaten
2 tsp minced garlic
4 cups shredded sharp Cheddar cheese
1⁄4 cup milk

1/4 cup of your favorite BBQ seasoning or rub

Set your grill/smoker for indirect cooking at 350°F/177°C.

Combine all ingredients in a large glass mixing bowl. Use your hands to mix the ingredients together.

Form the mixture into balls, approximately 1” in size, and place on a BBQ Butler silicone mesh grill mat.

Place the meatballs directly onto the grill grate of your smoker or grill. For best indirect results, use the Big Green Egg with plate setter, Good One cooking chamber, or Weber Smokey Mountain.

Cook for 15-20 minutes.

Makes 60 servings


Tequila Lime Oakridge “Crucible” Flank Steak

At a recent class we focused totally on recipes for the grill and smoker using beef. We smoked brisket, meat loaf, grilled steaks and came up with one of our favorite recipes using The Limited Edition Ghost Pepper Chili rub, “Crucible”, from Oakridge BBQ Seasonings. Unlike jalapeno and habanero peppers that have an instant heat, the ghost pepper tends to go to the back of the tongue and create a slow burning heat. Which makes it a perfect addition to any marinade or glaze when you want strong heat, but not piercing heat. Add a little honey to this recipe to take some bite out of the Crucible and Tequila.




1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems

1 teaspoon Oakridge Crucible Ghost Pepper Rub
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper

1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil

Combine the garlic, lime juice, tequila, soy sauce, cilantro, Oakridge “Crucible” Ghost Pepper Rub, cumin and black pepper in a sealable container. Add the steak and let marinate in the refrigerator for at least 2 hours up to overnight. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.

Prepare a grill to medium-high heat. Remove the steak from the marinade.

Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking.

Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness.


Bacon Wrapped Pickled Watermelon Rinds

If any food can handle the moniker “trendy”, it’s most definitely Bacon! Bacon has become all the rage as a versatile ingredient in just about everything from savory BBQ dishes to desserts! Here is a delicious appetizer for the next time you fire up your grill for your friends and family!




1 jar pickled watermelon rinds

1/4 cup of your favorite BBQ rub or spicy seasoning

1 lb. bacon

Simply cut your bacon strips into thirds or fourths so they will fit the watermelon rinds. Dust each watermelon rind with seasoning and then wrap each rind and secure with a toothpick. Sprinkle more rub on each bacon wrapped watermelon rind and grill on medium high heat. Preferred temperature would be 350 degrees. Grill until the bacon is browned and crispy. Watch them closely because the fat from the bacon and the sugar from the rub can cause flare-ups and burning.

The tartness of the pickled watermelon rinds makes a great combination with a sugar based BBQ rub such as Oakridge BBQ’s Secret Weapon, Plowboys BBQ Yarbird, or Fast Eddy’s All Purpose BBQ Seasoning.