Who knew churros weren’t just a sweet dessert? We sure did. That’s why we teamed up with chefs to create some excellent savory churro recipes that work perfectly for appetizers, sides, hors d'oeuvres, finger foods, snacks-- you name it! All of these recipes-- and more-- can be found in our e-book here. 

 

 

Caprese Capowow

Ingredients:

• 1 cup fresh mozzarella cheese
• ½ cup of ricotta cheese
• ½ heirloom tomato
• 8 basil leaves
• ½ t. of minced garlic
• ½ t. of sea salt
• ¼ t. of black pepper 

Instructions:

1. Melt the fresh mozzarella for 10 seconds in the microwave.
2. Add mozzarella to the rest of the ingredients and blend them all together! Be gentle with the blending. Blend enough to chop and mix it all together, but not too blended--you still want to see some of the different ingredients.
3. Fill your churro with the Caprese filling.

Toppings and decorations: garnish with a drizzle of balsamic vinegar and a sprig of basil

Recipe Source: Elise Gubler

https://www.instagram.com/elise_gubler/?hl=en

Grilled Flat Iron Steak with Chimichurri

Ingredients:

1 10-12 oz flat iron steak

1 T. extra virgin olive oil

1 T. coarse sea salt

CHIMICHURRI:

1 cup fresh Italian 

parsley (packed)

¼ cup fresh oregano leaves

½ cup extra virgin olive oil

⅓ cup red wine vinegar

4 garlic cloves (peeled)

1 teaspoon crushed 

red pepper flakes

1 teaspoon salt

½ teaspoon fresh 

ground black pepper

Instructions:

1. In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
2. Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with olive oil and season with sea salt.
3. Preheat your grill for direct heat at a high temperature (around 450°F).
4. Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 °F for medium doneness. 
5. Always use a meat thermometer to watch for the correct internal temperature. 
6. Remove the steaks to a cutting board and rest for 5-10 minutes.
7. Slice the steak into small strips against the grain. Stuff inside the hollow churros or open up the churros to serve the savory-filled churros open face. Top the steak strips and churros with the chimichurri sauce or leave it on the side for dipping, and serve immediately

Recipe source: Susie Bulloch of HeyGrillHey

Smoked Tri-Tip

Ingredients:

• 1 2-3 pound tri-tip roast (fat cap and silverskin removed (may be done already by your butcher))
• 2 T. beef seasoning (or equal parts salt, pepper, and garlic powder)
• 3 T. salted butter
• 1 sprig rosemary

Instructions:

1. Preheat your smoker to 225°F. I like to use strong wood like oak or hickory.
2. Season the tri-tip on all sides and place it in the smoker. Close the lid and smoke until the internal temperature reads 120°F for a rare roast, 127°F for a medium rare roast, 133°F for a medium roast, 140°F for a medium well roast, or 150°F for a well-done roast.
3. When your tri-tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri-tip from the smoker.
4. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and then place the tri-tip into the sizzling butter. Sear the tri-tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks.
5. Pull your roast out of the pan and move it onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri-tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.
6. Stuff inside the hollow churros or open up the churros to serve the savory-filled churros open face. 

Recipe source: Susie Bulloch of HeyGrillHey

Simple Smoked Pork Butt (Or Shoulder)

Ingredients:

• 1 8-10 pound bone-in pork shoulder roast (AKA Boston butt)
• 2-3 T. yellow mustard
• ¼ cup Homemade 
• BBQ Sweet Rub (link in recipe notes)
• 1 T. Homemade BBQ Sweet Rub (for later use)

Instructions:

1. Preheat your smoker to 225°F for indirect smoking. 
2. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior. 
3. Slather the entire exterior of the pork shoulder with yellow mustard. 
4. Season your pork roast on all sides, top, and bottom, with the Homemade BBQ Sweet Rub. Don’t worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over. 
5. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. 
6. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder. 
7. Remove the pork shoulder from the smoker and wrap it tightly in foil. Allow the roast to rest for at least an hour before shredding. 
8. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Stuff inside churros!

Recipe source: Susie Bulloch of HeyGrillHey

 

 

Apple Jalapeno BBQ Sauce

1½ cups ketchup 

1 cup apple juice 

⅓ cup apple cider vinegar 

¼ cup brown sugar 

2 T. molasses 

1 T. black pepper 

1 T. garlic powder 

1 T. onion powder 

1 t. celery salt 

1 t. ground coriander 

1 medium jalapeno (finely diced (seeds removed if you want the mild sauce)

Instructions:

1. In a medium saucepan, combine all ingredients and whisk to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat and simmer for 25 minutes.
2. Transfer to a lidded jar and chill in the refrigerator overnight before using. Will last 2 weeks in the fridge if stored in an airtight container.

NOTES

• The spice level in this recipe is adjustable. If you like it spicy, you can dice the whole jalapeno (seeds and everything) and if you like it milder, remove the seeds and white ribs inside the pepper before dicing. If you are making the sauce the same day, it will totally work fine. Waiting overnight is recommended to fully enhance the flavors, but I get that sometimes that doesn’t work out. Great for dipping or topping with brisket to make savory churros

Recipe source: Susie Bulloch of HeyGrillHey