Weary of the usual tailgating fare? Whether you party on the asphalt or in your backyard, we have the perfect antidote for “wing fatigue”: Smoked Pork Chili Verde.

Forget the usual hot dogs and hamburgers. This smoky, slightly spicy pork chili brings something different to the party, and it won’t cost a fortune.

This recipe—one of our favorites—was developed when we were blessed with an abundance of fire-roasted green chile peppers at a session of Steven’s Barbecue University. Meaty country-style pork ribs (not ribs at all, but a well-marbled cut from the shoulder) were smoked and helped turn these peppers into a dish that could feed more than 50 attendees. The recipe has since been adjusted to feed 12.

Happily, the chili benefits from an overnight rest in the refrigerator. Make it at home the day before the party, then reheat before your guests arrive. We like to serve the chili from a Dutch oven, like this one from Lodge.

What makes this pork chili verde special is its combination of roasted green chiles, tangy tomatillos, tender pork, and a touch of wood smoke.

The green chiles and vegetables develop a rich, roasted flavor when charred over high heat. Meanwhile, the pork gets its own dose of smoke before everything comes together for a slow, gentle braise.

It’s the kind of meal that makes people stop talking about the game long enough to ask, “Who made this chili?”

And that’s saying something when the score is tied in the fourth quarter.

The post Smoked Pork Chili: A Winning Tailgating Feast (Budget-Friendly, Too!) appeared first on Barbecuebible.com.

“…bacon is in its terminal stage, clinging to relevance, grasping at any opportunity to cash in on its dwindling cachet as its 15 minutes come to an end.”

So wrote Seattle journalist Erica C. Barnett in May 2009, in the alternative newspaper The Stranger.

Well, Ms. Barnett, you got it wrong. Time to eat crow, preferably wrapped in a bacon weave.

Yes, cured and smoked pork belly is still one of America’s favorite flavors, an exceedingly popular meat at supermarkets and butcher shops from coast to coast. At breakfast it sits beside eggs, toast, pancakes, or potatoes. On a hamburger it contributes smoke and crunch. Wrapped around vegetables, chicken, fruit, or scallops, its rendering fat bastes whatever lies beneath it. Crumbled over salads or soups, a small amount can flavor an entire dish. Even bacon fat itself becomes an ingredient, carrying its smoky character into eggs, beans, cornbread, vegetables, gravies, stews, and sauces.

“Fry” it on your outdoor grill or griddle and avoid messy spatters and lingering odors.

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

Have you yet to try the impressive bacon weave, a savory cloak that elevates meatloaf, pork loin, and the Thanksgiving turkey?

If not, find concise directions and tips for success here. It’s easy and is guaranteed to impress friends and family.

Make Bacon Jam

We read that 69 percent of U.S. restaurants feature bacon on their menus, some in the form of bacon jam.

It’s a bougie condiment you can make yourself. Find the recipe for Bacon Jam here.

Make Bacon Bourbon

Bacon isn’t limited to the plate. You can even put it in your glass.

Our Bacon Bourbon uses rendered bacon fat to infuse bourbon with smoke. Sip it straight or use it for Manhattans and Old Fashioneds. Better still, garnish the cocktail with a strip of bacon.

Bacon-Wrapped Onion Rings

Wrap thick slices of sweet onions with thin-cut bacon for a porky twist on onion rings.

Bacon on a Stick

Thread bacon on bamboo skewers and grill at 375 degrees for 8 to 10 minutes per side, or until done to your liking.

Serve with burgers or other grilled sandwiches. These also make good stir sticks for Bloody Marys.

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

Wrap wedges of fruit—peaches, cantaloupe, or pears—with bacon and grill to your liking.

Make Onion Bombs

Follow our directions for Onion Bombs—a blessed marriage between onions, bacon, and ground meat.

Make Your Own Bacon

Make your own bacon! It’s easier than you think and can be on your table in as little as two days.

Our 48-hour homemade bacon method shows you how.

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