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Seared Scallops on Heart Shaped Plate - Have a Sizzling Valentine's Day - Meyer's Sausage
Have A Sizzling Valentine’s Day

Roses are red, violets are blue…

Fire up the grill and make dinner for two!

You don’t have to go out to eat on Valentine’s Day, especially when you have a grill at home. Nothing is more romantic than crafting a meal from scratch for your loved one. Ok, a trip to Paris might be more romantic, but you’re reading a BBQ blog so that’s on you, bub.

So, if you’re looking to heat your meat and plate some palatable poetry, we’ve got some recipes that are sure to light your night on fire.

Bacon Rosesappetizer

(We highly suggest you also bring actual roses!)


  • 1 pack thick-cut bacon
  • 1 dozen fake roses


  1. Start your grill on ”smoke” with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 225°F.
  2. Roll each piece of bacon tightly, starting on the thicker side of the strip. Take a toothpick and skewer the middle of the bottom of the bacon roll to keep the bacon from unraveling. With a second toothpick, skewer the bacon roll so that the two toothpicks form an ”X” at the bottom of the roll of bacon. Do this to every piece of bacon.
  3. Place the bacon rolls directly on the grates of your preheated grill and smoke for an hour, checking on them every 20 minutes.
  4. While the bacon is smoking, rip the petals of the fake roses off of the steams.
  5. Once the bacon is fully cooked, remove the toothpicks and pierce the bacon in the head of the steam (where the fake flowers once were). If the bacon isn’t staying, you can break a toothpick in half and stick it in the tip of the steam, press firmly and try piercing the bacon again.
  6. Place in a nice vase with some baby’s breath and gift to your Valentine as a swoon-worthy appetizer.


Grilled Oysters – appetizer

Might as well get an aphrodisiac on the menu!


  • 12 shucked Atlantic or Pacific Oysters

White Wine Compound Butter

  • 1 stick unsalted butter, room temperature
  • 1 clove garlic, finely grated
  • 1 tablespoon dry white wine
  • 1 tablespoon diced chives
  • 1 teaspoon kosher salt
  • 1/2 tablespoon finely diced parsley


  1. Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500 degrees F.
  2. Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
  3. Place one heaping teaspoon of the butter into each oyster.
  4. Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs.
  5. Serve warm in the half shell over a plate that has been layered with coarse salt.

Compound Butter

  1. Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add a more after they come off the grill.


Seared Lemon Garlic Scallops – main course


  • 1 dozen sea scallops
  • kosher salt
  • 1 tbsp butter
  • 1 tbsp olive oil
  • chopped parsley, to garnish
  • lemon zest, to garnish

Garlic Butter

  • 4 tbsp butter, melted
  • juice of 1 lemon
  • 1 clove garlic, minced


  1. When ready to cook, set your grill temperature to 400℉ and preheat with the lid closed for 15 minutes.
  2. Remove the frill if it is still intact. Pat the scallops dry with a paper towel. Season liberally with salt and a bit of black pepper.
  3. When the grill is hot, place the butter and olive oil on the skillet. When the butter has melted, place the scallops on the skillet. Close the lid and cook for about 2 minutes until seared and browned on one side.
  4. While the scallops cook, combine the melted butter and garlic in a small bowl.
  5. Flip the scallops, spoon a couple tablespoons of garlic butter over the top and cook for 1 minute longer.
  6. Remove from the grill, add a little more garlic butter if desired and finish with parsley and lemon zest.


Reverse Sear Ribeye Steaks  – main course

The reverse sear is an incredible way to cook your steak. The smoked reverse sear is accomplished by slow smoking the ribeye steak, then finishing it on a hot grill for char and flavor.


  • 2 16 ounce 1 1/2 inch Thick Ribeye Steaks We Love Snake River Farms
  • 1/2 tablespoon Kosher Salt
  • 1/2 tablespoon Coarse Black Pepper
  • Meyer’s Smokehouse Seasoning



  1. Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (We’re not using an oil here due to the dry brine or salting.)


  1. Preheat smoker to 225 degrees F (we suggest cherry wood), and remove the steak from the fridge.
  2. Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.


  1. Prepare your cooker for direct heat targeting 500 degrees F over the direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.
  2. Place the steak over the direct heat for about 3 minutes. You’re looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (Some may want to re-season at this point, it’s up to you. We don’t. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. You can always add salt and flavor, because you can’t take it away.)
  3. Flip the steak for another 3 minutes until the IT reaches your desired doneness, we like 125 degrees (F) for rare. Let rest for 10 minutes with a loosely tented foil for the juices to reabsorb into the meat then cut, season if desired, and serve.


Campfire Strawberriesdessert

Yes, we’re grilling dessert!


  • 1 cup Marshmallow Fluff
  • 12 Strawberries


  1. Remove the grates in your grill and open the flame broiler. Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to HIGH.
  2. Place marshmallow fluff in the microwave until warm, about 10 seconds. Pierce strawberries with skewers and dip into warmed marshmallow fluff. Roast over the opened flame broiler until golden brown. Serve immediately.


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