“…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.

The post Baconpalooza: 9 Ways to Grill With Bacon appeared first on Barbecuebible.com.

Monument Grills Makes Accommodating Food-Sensitive Foodies Easy

By John White

When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old “I don’t like that” sensitivities. For example, I don’t like baked potatoes, but I’ll go out of my way for French fries.

Sometimes, personal likes and dislikes don’t factor into the equation, but actual sensitivities do. In my family’s case, it’s gluten, as my wife and daughter can’t tolerate it. But that doesn’t mean we don’t eat well (we do!), nor does it mean we can’t celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.

Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor

Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.

And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!

The Menu

Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.

The Recipes

Recipe

Chipotle Chile Marinade

From Steven’s book, Barbecue Sauces, Rubs and Marinade.

Yield:
Makes 2 cups adobo, enough to marinate 2 to 3 pounds of meat or seafood

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 3 ripe plum tomatoes
• 3 cloves garlic, peeled
• 1/2 medium-size onion, peeled and cut in half
• 1/3 cup fresh lime juice
• 3 tablespoons fresh orange juice
• 2 tablespoons red wine vinegar
• 2 to 4 canned chipotle chiles
• 1 to 2 teaspoons canned chipotle juices
• 1 teaspoon dried oregano
• 1 teaspoon coarse salt (sea or kosher)

Instructions

1. Heat a comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to a fine powder. Leave the spices in the blender.
2. Place the tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Coarsely chop the vegetables and transfer them to the blender with the spices.
3. Add the lime and orange juices, the vinegar, chipotle chiles and juices, oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick purée. Transfer to a large jar, cover, and refrigerate. Use within a few hours of making.

Recipe

Chipotle Chile-Marinated Chicken Quesadillas

Ingredients

• Marinated and cooked chicken breast, using the Chipotle Chile Marinade above
• 1 cup shredded Monterey Jack cheese
• 1 (or more, depending on the number of guests) 8- to 10-inch flour tortilla(s)
• 2 (or more, depending on the number of guests) 6-inch cassava or almond flour tortillas

Instructions

1. Heat a griddle on the grill top of the Monument Mesa II to medium-hot (about 350 degrees).
2. Shred the chicken breasts and, in a bowl, toss with the Monterey Jack cheese.
3. For the flour tortilla, sprinkle the chicken-cheese mixture on half of the tortilla, then fold it over to create a half-moon.
4. For the cassava or almond flour tortillas, sprinkle the chicken-cheese mixture over one tortilla and cover with another tortilla, like a sandwich.
5. Prepare the griddle with a tablespoon or two of olive oil and heat until hot, but not smoking.
6. Place the quesadillas on the griddle under a weight and cook until the cheese begins to melt and the quesadillas begin to crisp. Flip and cook until the cheese is fully melted, then remove from the griddle.
7. Let the quesadillas cool slightly, cut into wedges and serve with sour cream, salsa, guacamole and refried beans.

Recipe

Refried Beans

Ingredients

• One small bag (1/2 pound) pinto beans
• 1/2 large white onion
• 1 tablespoon kosher or sea salt
• 2 canned chipotle chiles
• 3 tablespoons olive oil
• 1/2 cup (approx. 4 oz.) Monterey Jack cheese

Instructions

1. Place pinto beans in a large pot and cover with 8 cups of water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, partly cover with a lid and cook for 1 hour.
2. Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 minutes, until the beans are tender and the liquid is tinted from the pinto beans.
3. Uncover the pot of beans and, using a slotted spoon, remove and discard the onion.
4. Working in batches, add the cooked beans along with 1 cup of their cooking liquid and the chipotle chiles to a food processor, and pulse until the mixture forms a coarse purée.
5. Heat the oil in a large, heavy, cast-iron sauté pan on the side burner of the Monument Mesa II to medium. Once hot, but not smoking, carefully add the bean purée. Stir well, incorporating the hot oil into the bean mixture. Cook for 3 to 5 minutes, stirring often until the mixture thickens a bit.
6. Stir in the grated Monterey Jack and continue to cook for another minute or so, stirring frequently until the mixture forms a thick purée.

Finally, what would a delicious quesadilla be without a tasty Margarita?

Recipe

John’s (Almost Famous) Margarita

Ingredients

• 1 fresh lime
• 2 “generous” shots (4 oz.) of high-quality tequila (Casamigos or Mijenta)
• 1 shot (1 oz.) Cointreau
• 1 “squirt” organic light agave syrup
• 1 handful or a bit more of crushed ice
• Kosher or sea salt

Instructions

1. Fill 1/2 of a large cocktail shaker with crushed ice.
2. Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
3. Add tequila, Cointreau and agave.
4. Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime, then salt the rim of the glass.
5. Shake the tequila mixture vigorously and pour into the glass.
6. Garnish the cocktail with the lime slice and enjoy!

Recipe

John’s (Nearly Famous) Margarita with Non-Alcoholic Spirits

Ingredients

• 1 fresh lime
• 3 “generous” shots (6 oz.) of Aplós non-alcoholic spirits (either Calme or Arise)
• 1 “squirt” organic light agave syrup
• 10 “shakes” of Angostura Orange Bitters
• 1 handful or a bit more of crushed ice
• Kosher or sea salt

Instructions

1. Fill 1/2 of a large cocktail shaker with crushed ice.
2. Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
3. Add Aplós, agave and orange bitters.
4. Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime. Salt the rim of the glass.
5. Shake the Aplós mixture vigorously and pour into the glass.
6. Garnish the cocktail and enjoy!

Remember…

It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!

The post Now Everyone Can Celebrate <br />National Quesadilla Day! appeared first on Barbecuebible.com.

 

September 9 is National Steak au Poivre Day. Here at BarbecueBible.com, we’re celebrating with one of the great French steak preparations: beef crusted with cracked black pepper and served with a Cognac cream sauce.

Traditionally, steak au poivre is made with filet mignon in a skillet on the stovetop. We’re taking it outside, using ribeye and a cast-iron skillet over a wood fire.

The idea for this version came from BarbecueBible Test-Kitchen Director Steve Nestor, who cooked a ribeye steak au poivre in cast iron over a wood fire in 2023. His original version inspired the approach here.

Why Ribeye for Steak au Poivre?

Ribeye brings considerably more marbling and beef flavor to the equation.

It also stands up well to the assertive flavors in this dish. There’s a lot going on between the cracked peppercorns, Dijon mustard, Cognac, and cream. Ribeye doesn’t disappear underneath the sauce.

Cast Iron Meets Wood Fire

Set up the grill for a two-zone wood fire, with a hot side and a cooler side. A chimney starter makes quick work of getting the fire going. The hot side will heat the skillet and cook the steak; the cooler side gives you a place to finish the sauce, especially once the Cognac comes out.

Lightly brush the ribeye with Dijon mustard, then coat it with freshly cracked black peppercorns. The mustard helps the pepper stick to the steak. And cracked is the operative word here. You want some texture from the peppercorns, not a coating of finely ground pepper.

Heat a 10-inch cast-iron skillet over the hot side of the fire. Add the butter, then the pepper-crusted ribeye.

Cooking the steak in cast iron rather than directly on the grill grate keeps the butter, rendered beef fat, and browned bits in the pan.

 

Transfer the ribeye to a wire rack set over a sheet pan and let it rest while you make the sauce. Don’t wipe out the skillet. The butter, beef drippings, and browned bits left behind are the starting point for the au poivre sauce.

Building the Au Poivre Sauce

With the steak resting, sauté the diced shallot directly in the skillet, then add the mushrooms you grilled earlier over the wood fire.

Move the skillet to the cooler side of the grill before adding the Cognac. Pour it into the skillet, then ignite it with a long match or butane lighter, keeping your face and hands back from the pan. Let the flames burn out on their own, then stir in the Dijon mustard and heavy cream. Cook until the sauce reduces and thickens.

Recipe

Wood-Fired Ribeye Steak au Poivre

A thick-cut ribeye is brushed with Dijon mustard, crusted with cracked black pepper, and cooked in cast iron over a wood fire. The steak drippings become the base for a Cognac cream sauce with shallots and grilled mushrooms.

Ingredients

• 1 thick-cut ribeye steak, 16 to 20 ounces
• 1 tablespoon Dijon mustard, for brushing the steak
• 2 tablespoons coarsely cracked black peppercorns, plus more for the sauce
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 shallot, diced
• Kosher salt
• 3 tablespoons Cognac
• 1 teaspoon Dijon mustard, for the sauce
• 1 cup heavy cream

Instructions

1. Set up the grill for a two-zone wood fire, with a hot side and a cooler side.
2. Grill the sliced mushrooms over the wood fire until browned. Set aside.
3. Lightly brush the ribeye with 1 tablespoon Dijon mustard, then coat it with the cracked black peppercorns.
4. Place a 10-inch cast-iron skillet over the hot side of the fire. When the skillet is hot, add the butter. Once the butter melts, add the ribeye and cook for about 4 minutes. Flip the steak and cook for another 4 minutes, or until cooked to your desired doneness.
5. Transfer the steak to a wire rack set over a sheet pan and let it rest while you make the sauce. Do not wipe out the skillet.
6. Sauté the diced shallot in the remaining butter and steak juices. Add the grilled mushrooms and season with kosher salt and additional cracked black pepper.
7. Move the skillet to the cooler side of the grill and add the Cognac. Ignite it with a long match or butane lighter, keeping your face and hands back from the pan. Let the flames burn out on their own.
8. Stir in 1 teaspoon Dijon mustard and the heavy cream. Bring the sauce to a boil, then cook until it reduces and thickens.
9. Slice the rested ribeye and spoon the au poivre sauce over the top. Serve immediately.

Au poivre isn’t limited to ribeye. The same peppercorn-and-Cognac treatment works with strip steak, sirloin, or the traditional filet mignon. You can also take the sauce beyond beef and serve it with pork chops, lamb, or venison.

 

Not Hot Enough? Pepper Steak Barbecue University Style

This steak gets its smoky char flavor from a singular grilling method—cavemanning, aka grilling directly on the embers. I like to start with a nice thick T-bone for this recipe—1-1/2 inches thick. Season it super generously with coarse sea salt and cracked black pepper.

Build a charcoal fire and rake out the embers to an even layer. Fan the coals with a folded newspaper to dislodge any ash.

Then lay the T-bone directly on the coals. Grill until the bottom is charred and beads of blood start to pearl on the top, 3 minutes or so. Move the steak once or twice with tongs, so it grills evenly. Then, using long-handled tongs, invert it and grill the other side the same way. Transfer the steak to a wire rack over a sheet pan, shaking it to dislodge any embers.

And now the pepper sauce. Heat 1/4 cup extra virgin olive oil in a long-handled skillet directly on the embers. Add 4 thinly sliced jalapenos, 4 thinly sliced garlic cloves, and 1 cup chopped fresh cilantro. Cook the ingredients in the oil, stirring with tongs, until the jalapenos and garlic are sizzling and lightly browned. Pour the mixture over the steak and dig in.

Whichever version you choose, I’m sure you’ll agree that pepper(s) make a great steak taste even better!

Do you have a favorite steak au poivre? Share your photos on Steven’s social media: @stevenraichlen.

The post Hot or Hotter: Pepper Steak Two Ways appeared first on Barbecuebible.com.

FOR IMMEDIATE RELEASE

Burn Pit BBQ’s Annual Backyard Bash Returns to Greendale Sept. 6 to Support EGGin’ 4 Heroes

Free community event at Explorium Brewpub features a BBQ competition, public tasting, raffles and prizes while raising money to support veterans

GREENDALE, Wis. — September 2, 2026 — Burn Pit BBQ will bring its annual Backyard Bash back to Greendale on Sunday, September 6, for a full day of barbecue, competition and community giving at Explorium Brewpub.

The free event will benefit EGGin’ 4 Heroes, an organization dedicated to supporting veterans through its community and charitable efforts.

The Backyard Bash begins at 8 a.m. with the BBQ competition, as teams fire up their grills and smokers and compete for this year’s honors. Explorium Brewpub will open its bar at 11 a.m., and the public is invited to join the festivities throughout the day.

One of the highlights of the event begins at 2:30 p.m. with the community tasting, when attendees can purchase tasting tickets and sample BBQ prepared by the competing teams.

Awards will be presented at 4:30 p.m.

In addition to the BBQ competition and tasting, the Backyard Bash will feature raffles throughout the event with prizes donated by local businesses and sports teams. Proceeds from the event will support EGGin’ 4 Heroes.

“The Backyard Bash is about a lot more than BBQ,” said Greg Fischer, co-founder and CEO of Burn Pit BBQ and a U.S. Marine Corps veteran. “It’s about getting people together, having a great time and using that opportunity to support organizations doing meaningful work for veterans. Every year the community has stepped up, and we’re excited to do it again for EGGin’ 4 Heroes.”

The Backyard Bash has continued to grow both as a community event and fundraiser. In 2024, the event raised $6,000 for Sierra Delta, followed by $7,000 for Fisher House Wisconsin in 2025.

This year, Burn Pit BBQ hopes to continue that momentum for EGGin’ 4 Heroes.

Burn Pit BBQ was founded in Wisconsin in 2020 by Fischer, a U.S. Marine Corps veteran, and fellow co-founder and U.S. Navy veteran Ben Kreple. What started with a passion for backyard barbecue has grown into a Wisconsin brand producing all-natural, gluten-free barbecue rubs, seasonings and sauces.

For Fischer and Kreple, the Backyard Bash is also an extension of the mission behind the company: bringing people together around the grill while finding ways to give back to the veteran community.

BACKYARD BASH EVENT DETAILS

What: Burn Pit BBQ Backyard Bash
When: Sunday, September 6, 2026
Where: Explorium Brewpub, Greendale, Wisconsin
Admission: Free and open to the public

8:00 a.m. — BBQ Competition Begins
11:00 a.m. — Explorium Brewpub Bar Opens
2:30 p.m. — Community BBQ Tasting Begins
4:30 p.m. — Awards

Community tasting tickets will be available for purchase. The event will also feature raffles with prizes donated by local businesses and sports teams.

Beneficiary: EGGin’ 4 Heroes

Members of the media are invited to attend the Backyard Bash. Greg Fischer and Ben Kreple are available for interviews before or during the event regarding Burn Pit BBQ, the Backyard Bash, veteran entrepreneurship and the event’s charitable mission.

About Burn Pit BBQ

Burn Pit BBQ is a Wisconsin-based, veteran-owned barbecue company founded in 2020 by U.S. Marine Corps veteran Greg Fischer and U.S. Navy veteran Ben Kreple. The company produces all-natural, gluten-free barbecue rubs, seasonings and sauces designed to make great barbecue approachable for backyard cooks. Burn Pit BBQ combines its passion for grilling with a commitment to community and supporting veteran-focused organizations.

Ground Pounder Garlic Baked Ziti

Sometimes the best recipes are the simple ones—especially when you’re cooking for a crowd.

This week, we needed an easy, filling meal that could be made ahead of time and reheated later. Baked ziti checks every box. It’s hearty, feeds plenty of people, travels well, and might actually be even better the second time around.

Of course, we had to put a little Burn Pit BBQ spin on it.

Our Ground Pounder All Purpose Garlic Seasoning adds plenty of garlic and savory flavor without having to pull five different seasonings out of the cabinet.

Ground Pounder Garlic Baked Ziti

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Servings: 10–12
Makes: One 9×13 casserole

Ingredients

• 1½ lbs ziti or penne pasta
• 1 lb mild Italian sausage
• 2 (24 oz) jars marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 lb shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1½–2 tablespoons Burn Pit BBQ Ground Pounder All Purpose Garlic Seasoning
• Nonstick cooking spray

Instructions

1. Cook the pasta

Preheat your oven to 375°F.

Bring a large pot of water to a boil and cook the pasta for about 1–2 minutes less than the package directions. You want it just shy of al dente since it'll continue cooking in the oven.

Drain and set aside.

2. Brown the sausage

Add the Italian sausage to a large skillet over medium-high heat. Break it apart and cook until completely browned.

Drain any excess grease, then season the sausage with about 2 teaspoons of Ground Pounder.

3. Mix everything together

In a large bowl or pot, combine the cooked pasta, sausage, ricotta, both jars of marinara, about half of the mozzarella, and ¼ cup Parmesan.

Add another 2–3 teaspoons of Ground Pounder and stir until everything is well combined.

Give it a taste before adding more seasoning. Between the sausage, cheese, sauce, and Ground Pounder, you've already got plenty of flavor working.

4. Build the casserole

Lightly coat a 9×13 casserole dish or disposable foil pan with cooking spray.

Pour in the pasta mixture and spread it evenly.

Top with the remaining mozzarella and ¼ cup Parmesan. Finish with a light sprinkle of Ground Pounder over the cheese.

5. Bake

Cover with foil and bake at 375°F for 25 minutes.

Remove the foil and bake for another 5–10 minutes, or until the cheese is melted and starting to brown.

Let it rest for about 5–10 minutes before serving.

Making It Ahead

This is a great recipe when you need to cook for a party, family gathering, meal train, or someone who could simply use a good meal.

You can assemble the entire casserole ahead of time, cover it tightly, and refrigerate it until you're ready to bake.

It's also excellent for reheating. We intentionally use plenty of marinara so the pasta stays saucy instead of drying out.

To reheat a fully cooked casserole, cover with foil and heat at 350°F until the center reaches 165°F.

Around the Pit Tip

Don't overcook your pasta!

Pulling it from the water a minute or two early makes a big difference, especially if you're planning to refrigerate and reheat the casserole later.

And don't be afraid of a little extra sauce. Nobody has ever complained that their baked ziti was too saucy.

Make It Your Own

This is an easy recipe to customize. Swap the Italian sausage for ground beef, use a combination of the two, or leave the meat out entirely.

Whatever route you take, a good shake of Ground Pounder All Purpose Garlic brings the garlic, herbs, and savory flavor that makes this one worth going back for seconds.

Simple. Filling. Easy to make.

That's exactly the kind of recipe we like around the pit.

Frequently Asked Questions

Can I make baked ziti ahead of time?

Absolutely. Assemble the entire casserole, cover it tightly with foil, and refrigerate until you're ready to bake. For best results, use it within 1–2 days. Since it's starting cold, you may need to add a little extra baking time.

Can I reheat this baked ziti?

Yes! This recipe was actually designed with reheating in mind. Cover the casserole with foil and reheat at 350°F until the center reaches 165°F. Keeping it covered helps prevent the pasta and cheese from drying out.

Why do you use two jars of marinara?

The extra sauce keeps the baked ziti moist, especially if you're making it ahead or reheating it later. The pasta will continue absorbing sauce as it sits, so starting with a little extra makes a big difference.

Can I substitute ground beef for Italian sausage?

Definitely. Ground beef, Italian sausage, or a combination of both will work. You can also use ground turkey for a lighter option.

Can I make this baked ziti without meat?

Yep. Simply leave out the Italian sausage. You can keep it as a basic cheese baked ziti or add vegetables like mushrooms, spinach, peppers, or zucchini.

Do I have to use ziti?

Nope. Penne, rigatoni, or another short tubular pasta works just as well. Use whatever you have available.

Why should I undercook the pasta?

The pasta continues cooking while the casserole is in the oven. Cooking it about 1–2 minutes shy of al dente helps prevent it from becoming too soft, especially if you're planning to reheat the casserole later.

How much Ground Pounder should I use?

For one 9×13 casserole, start with about 1½ tablespoons of Burn Pit BBQ Ground Pounder All Purpose Garlic Seasoning divided between the sausage, pasta mixture, and topping. You can adjust it to your taste.

Can I freeze baked ziti?

Yes. Assemble the casserole in a freezer-safe pan, cover it tightly, and freeze it before or after baking. For best quality, use it within about 2–3 months. Thaw overnight in the refrigerator before baking or reheating.

What should I serve with baked ziti?

Keep it simple. Garlic bread and a green salad make this an easy complete meal. It's also a great option for potlucks, parties, meal trains, church dinners, or anytime you need to feed a crowd.

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The post September Newsletter appeared first on Code 1 BBQ.

By Steven Raichlen

Labor Day already? It seems like summer just began. I hope you’ve been grilling as much as I have this summer. For Labor Day this year, I propose something different.

This Labor Day, we’re planning a feast that’s the opposite of labor intensive, and we’re firing up the griddle to cook it. We start with a Raichlen twist on classic shrimp cocktail—spice blackened shrimp with chipotle tequila cocktail sauce.

For the main course, we’re taking a page from the Philadelphia playbook: cheesesteak. But not just any cheesesteak. No, we’re making this one with thinly sliced rib-eyes. (Of course, you can use the more traditional top or bottom round.) And to crank up the heat, we’ll use poblano chiles instead of bell peppers. For mushrooms, you can’t beat the elegance of shiitakes.

Our side dish is—you guessed it—potato salad, but, oh, what potato salad. German-style potato salad enhanced with griddled onion, capers, and bacon.

And for dessert? That campfire classic, s’mores, only for these, you don’t need a campfire. You don’t even need a grill. The secret, deconstruct and reconstruct the classic s’more into a sandwich: 2 graham crackers sandwiched with marshmallow and bittersweet chocolate. The Raichlen touch? A slice of candied orange. You’ll crisp the whole shebang on the griddle. Who says s’mores are only for kids?

Finally, to wash it all down? One of my favorite cocktails: the smoky mezcalini. Think margarita meets mojito and don’t think of Labor Day without it.

Happy Labor Day everyone! Don’t work too hard as you celebrate.

The BarbecueBible.com Labor Day Menu

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Back to Basics:<br /> A Labor Day Feast Without the Labor! appeared first on Barbecuebible.com.

Perfect Baby Back Ribs

I’ve cooked baby back ribs just about every way you can cook them. Different smokers, different seasonings, different sauces… and there’s really no one right way to do it. You can take just about any good rib recipe and make some great ribs.

What makes the biggest difference is knowing what to look for along the way.

It starts with picking out a good rack and trimming it up so it cooks evenly. Then you gotta know when the bark is set and the ribs are ready to wrap, what tender ribs should actually feel like, and when it’s time to get them off the pit. And one of the biggest things I’ve learned is to give ribs a good hold once they’re tender. That little bit of time lets everything settle down before you put on the final glaze.

For these ribs, I’m using Tyson Baby Back Ribs from Walmart and keeping the flavors pretty simple. But that’s really the point. Change the seasoning, change the sauce, cook them on whatever smoker you’ve got. If you pay attention to these little things during the cook, you’ll get tender, juicy ribs with that beautiful mahogany finish every time.

WHAT MALCOM USED IN THIS RECIPE:

• • Killer Hogs The BBQ Rub
  • Killer Hogs The BBQ Sauce
  • Disposable BBQ Cutting Boards
  • BBQ Gloves

Print

Malcom Reed
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The post Perfect Baby Back Ribs appeared first on HowToBBBQRight.

Steak may be the choice of champions, and no cookout would be complete without ribs. But when it comes to comfort food, nothing beats a roast chicken.

You know the bird I’m talking about. Skin bronzed and crisp, the meat tender and juicy, the aromas intense and mouthwatering. A properly roasted chicken is the very embodiment of lusciousness and well-being. Brisket may be a once-a-month luxury. A roast chicken you feast on once a week.

And the secret to achieving that great roast chicken? Fire up your grill.

So how do you grill the perfect roast chicken? Let me count the ways.

• You indirect grill it, adding wood chunks to the coals to lay on a smoke flavor.
• You spit-roast it on the rotisserie, using the gentle rotation to baste the meat with chicken juices as it cooks.
• You prop it on a beer can (open, of course) and roast it upright to make the infamous beer can chicken.
• You smoke it low and slow (at a low heat for 3 to 4 hours) to make barbecued chicken, which you top with Alabama white sauce: 2 parts mayonnaise, 1 part cider vinegar, with as much black pepper as you can bear.

  

• You can even direct grill a whole chicken by cutting out the backbone and opening the bird like a book—a process known as spatchcocking. When using this method, start the chicken bone side down and grill it over a moderate fire.

For indirect grilling or beer can chicken, set up the grill with the heat to the sides and a drip pan beneath the bird; medium heat, around 350°F, is a good starting point. For rotisserie roasting, position the coals or lit burners to either side of the spit and place a drip pan underneath. For low-and-slow smoking, maintain a temperature between 225° and 275°F and add wood chunks or wood chips for smoke. For spatchcocking, grill directly over a moderate fire, starting bone side down.

Six Essential Steps for an Even Better Roast Chicken

1. Leave the bird uncovered in the refrigerator. Refrigerate it uncovered for 24 to 48 hours before roasting. This dries out the skin, making it extra crisp when you roast it.
2. Remove the wishbone. Cut it out of the front cavity with a paring knife. This makes it easier to carve the breast meat.
3. Add flavor inside and out. Rub the outside of the bird with a cut lemon and a cut head of garlic. Then place these ingredients in the cavity to perfume the chicken from the inside-out.

   

4. To truss or not to truss. I always truss a chicken to give it a handsome ovoid shape—a holdover from my French cooking school days, when appearance was paramount. But if you roast the chicken untrussed, the smoke and fire flavor can penetrate the inside of the bird. Your choice.
5. Cook the thigh to 175° to 180°F. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Yeah, I know that’s higher than the USDA minimum of 165°F, but the dark meat will be more tender.
6. Give it a short rest. Once cooked, rest your chicken on a wire rack over a sheet pan for 2 minutes before carving. This “relaxes” the meat, making it juicier. But don’t rest it too long or the skin will get soggy and the chicken will get cold.

However you choose to cook it, the grill gives roast chicken something the oven can’t: the flavor of smoke and fire. Get the skin crisp and the dark meat tender, and you may find that once-a-week roast chicken becoming a habit.

Whole Chicken Recipes to Try

For more ways to grill a whole chicken, try these BarbecueBible.com recipes:

• Barbecued Chicken — A classic whole chicken cooked by indirect grilling.
• Rotisserie Chicken — Spit-roasted chicken with the self-basting action of the rotisserie.
• Basic Beer-Can Chicken — The infamous upright-roasted chicken.
• Spatchcock Chicken with a Curry Mustard Crust — A flattened whole chicken with a mustard-and-breadcrumb crust.

The post Back to Basics—How to Grill the Perfect Roast Chicken appeared first on Barbecuebible.com.

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Vilken helg. Mycket kul, mycket BBQ och en hel del nya intryck. Så vart börjar man?

 

Det här var första gången jag besökte Smoke in the North och jag åkte egentligen dit utan förväntningar eller en direkt plan. För tanken var att utifrån mitt samarbete med Smoke in the North i år uppleva tävlingen på plats, se hur arrangemanget fungerade och försöka komma lite närmare både lagen och det som händer bakom kulisserna.

Sen låg ju utmaningen i att göra det på bästa sätt utan att vara jobbig och stå med kameran mitt i vägen när en brisket ska lämnas in ^^. Tanken var i alla fall att det skulle bli mer naturligt att skriva om tävlingen på det sättet.

Och det slutade med att jag fick med mig betydligt mer än jag hade räknat med.

Jag fick tillfälle att prata med tävlande, ibland kika in bakom grillarna, provsmaka bidrag från flera lag och följa en del av arbetet inför turn-in. Och som avslutning på helgen fick jag dessutom äran att kliva in i domartältet som VIP-domare under den sista Mystery Box-tävlingen.

Men vi börjar från början.

 

En ny plats för Smoke in the North

 

Årets Smoke in the North arrangerades på Borås Camping tillsammans med Borås Barbecue Festival. Jag tyckte att platsen fungerade riktigt bra för detta.

Själva tävlingsområdet hade gott om utrymme för lagen och det kändes som en arena som dessutom har möjlighet att växa ytterligare framöver om tävlingen blir kvar på samma plats.

Utanför tävlingsområdet fanns utställare, foodtrucks och campingens egen servering. Det gjorde att det blev mer än en plats där man bara går förbi och tittar på tävlingen. Man kunde stanna, äta något, gå bland utställarna och samtidigt följa vad som hände inne på tävlingsområdet.

Den delen tror jag är viktig för att fler ska komma till tävlingar.
 

 

 

Tävlings BBQ behöver synas utanför BBQ-bubblan

 

Behöver man verkligen skriva om en BBQ-tävling? Ja, jag tror faktiskt det.

Tävlings BBQ är fortfarande en ganska liten värld i Sverige och mycket av informationen rör sig inom den community som redan finns runt grillning och BBQ. Och min upplevelse från helgen var att det finns väldigt många trevliga eldsjälar där inne som gärna delar detta med fler.

Jag fick chansen att prata med flera lag som gärna berättade lite om hur de arbetade, hur de upplevde tävlingen och hur olika delar faktiskt fungerar. Några lät mig dessutom kika in bakom grillarna och följa arbetet på närmare håll. Det uppskattade jag verkligen.

Så den stora tröskeln för någon som är nyfiken kanske inte är människorna innanför tävlingsområdet.

Det är nog mer att veta om att tävlingen finns och att våga gå fram. De flesta bits inte, jag kollade ^^.

 

Bakom grillarna

 

På fredagen checkade lagen in, tävlingsplatserna byggdes upp och köttet inspekterades.

Det var roligt att på morgonen se röken stiga från området. Vissa team verkade vara på plats genom natten medan andra drog i gång arbetet under de tidiga morgontimmarna.

När jag senare gick runt bland lagen såg mycket ut ungefär som jag hade föreställt mig utifrån det jag redan sett på BBQ videos och tävlingar på YouTube.

Men det är ju något helt annat att se processen på riktigt :)

När turn-in närmade sig arbetades det med allt från köttet till glazen och presentationen. Det gröna i boxarna skulle ligga rätt. Köttet skulle skäras, penslas och placeras snyggt.
 

Det märktes att koncentrationen var hög och att det säkerligen fanns en del nerver. Är mörheten rätt? Sitter smaken? Ser boxen ut som den ska?

Men jag såg faktiskt förvånansvärt lite kaos.
 

 

Fyra kategorier och mycket detaljer

 

Smoke in the North kör KCBS-formatet med fyra huvudkategorier:

• Chicken
• Ribs
• Pork
• Brisket

Turn-in sker med 30 minuters mellanrum, vilket naturligtvis skapar press. Men jag upplevde ändå om jag får jämföra med till exempel SM i grill och BBQ att SITN med färre kategorier gav mer utrymme för att fokusera väldigt noggrant på varje enskild inlämning.
 

Det betyder inte att det är enkelt. Snarare tvärtom.

 

Köttet då? – lagen gör sina egna val

 

En detalj jag själv var nyfiken på före tävlingen var köttet, vad användes och vilka kriterier fanns.

Den info jag fick fram var att lagen själva valde vilka råvaror de ville tävla med och det fanns både svenskt och importerat kött på området.

Det fanns också ganska stora skillnader i hur mycket man satsade på råvaran. Jag hörde bland annat om briskets på Wagyu-nivå och såg över lag kött med riktigt bra förutsättningar för low & slow.

Köttet får enligt KCBS regler putsas och portioneras redan före tävlingen, men får inte vara kryddat, injicerat, marinerat, rimmat eller tillagat. Men det verkade ändå vara flera lag som gjorde köttpreppen på plats.

 

Behöver man en stor offset smoker för att tävla?

 

Nej.
 

Det var faktiskt en annan kul sak med att gå runt bland teamen. Det var blandad utrustning. Pellets smokers och drum smokers var vanligt förekommande, men jag såg även kamados, offsets och andra lösningar.

Det finns med andra ord inte bara en enda typ av smoker som används vid competition BBQ.

Det viktiga verkar snarare vara att laget känner sin utrustning och kan få fram samma resultat när det gäller.

 

Hur smakar competition BBQ?

 

Det här var förstås en av sakerna jag var mest nyfiken på.

Under helgen fick jag faktiskt möjlighet att provsmaka chicken, ribs, pork och brisket från olika tävlingsbidrag.

Och resultaten varierade mer än man kanske skulle tro.

Det fanns skillnader i mörhet och saftighet, men också i hur lagen byggde sina smaker och arbetade med glaze och sås.

På ribsen såg jag dessutom skillnader i själva råvaran. Några var klassiskt hårt trimmade St. Louis-ribs medan andra hade längre ben och betydligt mer kött.
 

Jag hade före helgen nästan förväntat mig att competition BBQ skulle vara extremt intensiv i smaken, att en enda tugga skulle leverera maximalt med smak.

Men så upplevde jag det faktiskt inte riktigt.

Visst fanns generellt mer tryck i smakerna än i den BBQ jag normalt skulle laga för en hel portion, men de bidrag jag själv uppskattade mest handlade snarare om hur smakerna byggdes i lager.

Och trots att alla arbetade inom samma tävlingsformat smakade bidragen långt ifrån likadant.

 

Från bakom grillarna till andra sidan domarbordet

 

Sedan fick helgen en avslutning jag inte riktigt hade räknat med.

Under söndagens sista Mystery Box-tävling fick jag frågan om jag ville kliva in som VIP-domare.

Å självklart ville jag det :) För det gav mig möjlighet att se tävlingen från ytterligare ett perspektiv.

Vi som var inbjudna som VIP-domare fick först instruktioner om hur bedömningen skulle gå till. Domarna satt sex personer vid varje bord och bidragen var anonyma. När bedömningen började blev det tyst runt bordet.

Ingen diskussion. Var och en tittade, smakade och gjorde sin egen bedömning utan input från de andra.

Vi bedömde appearance, taste och tenderness och satte poäng på de olika delarna.

Det var svårare än jag hade trott.

Det är en sak att smaka två saker och känna, den där tyckte jag bättre om.

Men det är något annat att konsekvent översätta varje upplevelse till en rättvis siffra.

Jag antar att just det är en stor del av vad utbildning och erfarenhet som domare ger.
 

Men riktigt kul var det.
 

Och för den som är intresserad av tävlings-BBQ kan jag varmt rekommendera att titta närmare på möjligheten att utbilda sig till domare.

https://smokeinthenorth.se/intresseanmalan-domare/

 

Hur objektiv kan smak egentligen bli?

 

Under helgen kom jag också in på några samtal om bedömning med tävlande.

En återkommande sak var funderingar på hur resultatet trots tydliga bedömningskriterier fortfarande påverkas av människorna som faktiskt sitter och smakar.

Det är egentligen ganska fascinerande.

Man kan anonymisera bidragen, skapa kriterier och utbilda domare.

Men längst ut i kedjan sitter fortfarande en människa med smaklökar och preferenser.

 

Resultat Smoke in the North 2026

 

Tävlingsdag 1

Grand Champion: Barbecoa BBQ Team
Reserve Champion: BUNCH OF SWINES

→ Se fullständiga resultat tävling 1 hos KCBS

 

Tävlingsdag 2

Grand Champion: BBQ Hot Yard
Reserve Champion: Kamado BONO

→ Se fullständiga resultat tävling 2 hos KCBS

 

Så... blev jag då mer sugen på att tävla?

 

Ja självklart, haha.
 

Men kanske inte av den anledning jag hade trott.

Jag åkte inte från Smoke in the North med känslan att competition BBQ verkar enkelt. Tvärtom fick jag större respekt för hur mycket arbete och hur många små detaljer som ligger bakom fyra turn-in-boxar.

Däremot hände något med avståndet till tävlingsvärlden. Fyra kategorier. Trettio minuter mellan inlämningarna. Tydliga processer. Repetition. Träning.

Pressat? Absolut. Men också något man kan träna för.

…om jag faktiskt ska göra det? Det får jag nog fundera några varv till på. För det måste fungera tillsammans med allt annat jag håller på med.

Men tanken följde definitivt med hem från Borås.
 

Air Fryer Steak Fries with All Ration BBQ Rub

Sometimes the best recipes are the ones that barely qualify as recipes.

These air fryer steak fries are about as simple as it gets: grab a bag of frozen steak fries, cook them according to the package directions, and halfway through cooking, hit them with Burn Pit BBQ All Ration All Purpose BBQ Rub.

That’s it.

The air fryer gets the outside crispy, while adding the seasoning halfway through gives the rub something to stick to without scorching it during the entire cook. The result is an easy side dish that takes frozen fries from basic to BBQ-worthy.

Why Season the Fries Halfway Through?

You could season frozen fries before putting them into the air fryer, but we like adding the All Ration about halfway through.

By that point, the fries have started to heat up and release a little oil onto the surface. That helps the seasoning stick without needing to add extra oil. It also gives the rub plenty of time to cook onto the fries and develop flavor.

It's a simple trick that works with almost any frozen fry.

Air Fryer Steak Fries with All Ration BBQ Rub

Prep Time: 1 minute
Cook Time: Follow package directions
Difficulty: Easy
Servings: Depends on how hungry everyone is

Ingredients

• 1 bag frozen steak fries
• Burn Pit BBQ All Ration All Purpose BBQ Rub, to taste

Instructions

Preheat the air fryer if needed. Follow the directions on your package of frozen steak fries.

Add the frozen fries. Place the steak fries in your air fryer basket, being careful not to overcrowd them.

Start cooking. Cook according to the time and temperature listed on the package.

Season halfway through. When you reach the halfway point, pause the air fryer and give the basket a good shake.

Add the All Ration. Sprinkle the fries generously with All Ration All Purpose BBQ Rub and toss or shake to coat.

Finish cooking. Return the basket to the air fryer and finish cooking according to the package directions.

Serve immediately. Give them another light shake and add a little extra All Ration if you want a stronger BBQ flavor.

A Few Tips for Better Air Fryer Fries

Don't overcrowd the basket. Air needs to circulate around the fries to get them crispy. If you're cooking for a crowd, two batches will usually turn out better than one overloaded basket.

Shake them halfway through. You're already stopping to add the seasoning, so give the basket a good shake at the same time. This helps the fries cook more evenly.

Season to taste. Start with a lighter coating of All Ration. You can always add another dusting when the fries come out of the air fryer.

Eat them hot. Like most fries, these are at their best right out of the air fryer.

What to Serve with BBQ Steak Fries

These fries are an easy side for just about anything coming off the grill. Try them alongside burgers, brats, pulled pork sandwiches, grilled chicken, steak, or BBQ ribs.

They're also a great option when you're making a quick weeknight meal and don't want to spend time cutting and soaking potatoes.

FAQ

Can I use a different type of frozen fry?

Absolutely. Waffle fries, crinkle-cut fries, wedges and even tater tots can work. Just follow the cooking instructions on the package and add the seasoning about halfway through.

Do I need to add oil?

Usually not. Most frozen fries already contain enough oil to crisp up in an air fryer and give the seasoning something to stick to.

Why not add the rub before cooking?

You can, but we've found that waiting until halfway through helps the seasoning stick to the warmed fries while reducing the amount that falls through the air fryer basket.

Can I add more seasoning after they're cooked?

Definitely. Taste one when they're finished and add another light dusting of All Ration if you want more flavor.

The Easiest Way to Upgrade Frozen Fries

Not every BBQ recipe needs a smoker, six hours of cooking and a long list of ingredients.

Sometimes it's just about taking something you're already making and making it better.

Frozen steak fries. Air fryer. All Ration.

Three simple things and you've got a side dish the whole family can crush.

A good BBQ sandwich never needs an occasion — but it works for everyone. I make them constantly, especially when there is leftover pulled pork, smoked brisket, or BBQ chicken in the fridge that deserves better than just being reheated on a plate. Smoky meat, a good bun, and the right sauce are one of […]

The post 24+ BBQ Sandwich Recipes for Your Next Cookout appeared first on Simply Meat Smoking.

If the same rotation of burgers and sausages is starting to feel a little tired, this roundup is worth a look. I put this together because I found myself cooking the same handful of BBQ dinner ideas every time the grill went on — and there is genuinely so much more you can do with […]

The post BBQ Dinner Ideas appeared first on Simply Meat Smoking.

The Wisconsin State Fair is officially in the books! This week on Grilling to Get Away, we recap our time at the Fair, talk about what it was like spending 11 days meeting customers, selling BBQ products, and representing Burn Pit BBQ. Then we’re looking ahead to one of our favorite events of the year — the Burn Pit BBQ Backyard Bash! We talk about what’s coming, what you can expect, and why you’ll want to join us on September 6th. Grab a cold drink, fire up the grill, and hang out with us for another episode of Grilling to Get Away.

 

By Daniel Hale

There are burgers, and then there are burgers that make you rethink what a burger should be.

I came across these New Mexican Green Chile Burgers while paging through Steven Raichlen’s Raichlen’s Burgers.

This is the kind of burger I had never really considered. Sure, I’ve had plenty of chili cheeseburgers. But a green chile burger? That was something new for me.

So when Melissa’s Produce sent me a box of fresh mild Hatch chiles in the middle of Hatch season, I knew exactly what I wanted to make.

I fired up the Monument Grills Eminence 605 and put Steven’s New Mexican burger to the test.

What Makes a Hatch Chile Different?

Hatch isn’t a particular variety of pepper. The name refers to chiles grown in and around New Mexico’s Hatch Valley.

They can range from mild to seriously hot, but what makes them special is their distinctive flavor—especially once they meet fire. Roasting softens the flesh, concentrates the flavor, and adds a smoky edge that makes green chile a natural partner for grilled beef.

 

Once roasted, the chiles are covered briefly to steam, then peeled, seeded, and cut into strips. Some go into the cheddar topping for the burgers, while the rest can be used to make Steven’s New Mexican Salsa Verde.

Making the Green Chile Burgers on the Monument Eminence 605

The first job for the Monument Grills Eminence 605 was roasting the Hatch chiles.

I fired up the grill and brought the temperature to around 550° to 600°F. That intense heat quickly blistered and blackened the skins while softening the flesh underneath.

 

The Eminence 605’s six main burners made it easy to generate the high heat I was looking for. I placed the chiles directly over the heat and turned them until the skins were blistered on all sides.

While they cooked, I kept an eye on the grill through the Monument Grills app. The Eminence 605 connects to the app via Bluetooth, allowing me to monitor the grill temperature from my phone without constantly lifting the lid.

 

Once the chiles were roasted, peeled, and seeded, they became the ingredient that really sets Steven’s New Mexican Green Chile Burger apart.

The chile shows up twice. First, strips of fire-roasted Hatch chile are combined with grated white cheddar and piled onto the hot burger, where the cheese melts around the peppers.

Then comes the salsa verde. Made with roasted green chiles, garlic, cilantro, lime juice, cumin, and oregano, it adds another layer of chile flavor along with acidity and freshness.

The burgers themselves are intentionally simple: ground chuck or sirloin seasoned generously with salt and pepper. After roasting the chiles, I used the Eminence 605 to grill the beef patties and toast the hamburger buns.

 

Steven’s original recipe calls for New Mexican green chiles, Anaheim chiles, or poblanos. If you can get fresh Hatch chiles while they’re in season, use them.

Recipe

New Mexican Green Chile Burgers with Salsa Verde

Recipe by Steven Raichlen

These New Mexican green chile burgers get a double dose of chile flavor from fire-roasted peppers mixed with white cheddar and a fresh New Mexican salsa verde.

Method
Direct grilling

Serves
4

Ingredients

• 1/2 cup roasted New Mexican green chiles, Anaheim chiles, or poblano peppers, cut into 1/4-inch strips (4 to 5 chiles)
• 4 ounces white Cheddar cheese, coarsely grated (about 1 cup)
• 1 1/2 pounds ground beef sirloin or chuck
• Coarse salt (kosher or sea) and freshly ground black pepper
• 4 hamburger buns
• 2 tablespoons olive oil
• New Mexican Salsa Verde

Instructions

1. Place the chile strips in a serving bowl and stir in the Cheddar. Cover and refrigerate until ready to use.
2. Wet your hands with cold water and divide the ground beef into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty. Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.
3. Generously, and I mean generously, season each patty on both sides with salt and black pepper. Grill the burgers until they are cooked through. Remove the burgers and cover to keep warm. Leave the grill on.
4. Brush the cut sides of the hamburger buns with the olive oil. Place the buns on the hot grill, cut side down, and, lowering the temperature if necessary, grill until toasted, 1 to 2 minutes. You may need to work in batches.
5. Place each of the burgers on the bottom half of a bun and top each with a quarter of the chile and cheese mixture. Spoon some salsa verde over each, top with the other half of the bun, and serve at once.

Fire Up a Different Kind of Burger

I have to say, this burger was fantastic.

You get great beefy flavor up front, followed by the roasted chile and just enough Hatch chile heat at the finish. The salsa verde adds brightness without overpowering the burger.

A great burger doesn’t always need bacon, a dozen toppings, or some complicated secret sauce. Sometimes all it takes is good beef, a hot grill, melted cheese, and one ingredient that changes the whole personality of the burger.

In New Mexico, that ingredient is green chile.

After trying one topped with fire-roasted Hatch chiles, the standard lettuce-and-tomato cheeseburger suddenly has some serious competition.

 

A huge thanks to Monument Grills for sponsoring this post.

The post Fire-Roasted Hatch Chile Burgers:<br /> A Taste of New Mexico appeared first on Barbecuebible.com.

 

By Steve Nestor

Do you ever grill dessert? I do it all the time, and one of my favorites is grilled pineapple. The outside of the pineapple becomes charred, and the edges get crusty while the inside remains cool and sweet. I thought using a griddle would create a better sear since the entire slice of pineapple is in contact with the griddle. I used the drop-in griddle for the Wildfire gas grill for this pineapple dessert.

Why Pineapple Works So Well on the Griddle

Here is how it all came together. I placed the griddle in the Wildfire gas grill and heated it to high. I prepared all my ingredients while the griddle was heating up. I cored and sliced the pineapple. I sliced the outside of the pineapple into rings to use for serving.

Next, I placed two cinnamon sticks, allspice berries, and two cloves in a spice grinder and finely ground all the ingredients. Then I mixed the ground spices with freshly grated nutmeg and brown sugar. I placed the spice mixture in a baking dish. I brought all the ingredients to the grill.

Creating the Brown Sugar Spice Crust

Once I coated each pineapple slice in the brown sugar spice mixture, I put each one directly on the griddle. I do not recommend adding the brown sugar mixture to all the pineapple slices in the kitchen and then heading out to the griddle. The brown sugar mixture will start to mix with the juices of the pineapple and get watery, which will impede the searing of the pineapple.

The pineapple slices were placed on the griddle and seared for two minutes. I then flipped the pineapple slices, and they seared for another two minutes. Once the pineapple slices were seared on both sides, I placed them on a wire rack over a sheet pan.

 

Serving the Griddled Pineapple

To serve the seared pineapple, I placed a pineapple ring on a plate and then scooped in vanilla ice cream. I sprinkled more of the spice rub over the ice cream. I then topped the ice cream with seared pineapple slices and garnished with fresh mint.

 

The cold and smooth ice cream contrasts with the hot and crusty pineapple. The high heat of the Wildfire drop-in griddle and the brown sugar spice mixture created a flavorful crust on the pineapple. The mint provides freshness and relief from the sweetness of the ice cream and the pineapple.

Recipe

Brown Sugar Spice-Rubbed Griddled Pineapple

Fresh pineapple is coated with brown sugar and warm spices, then seared on a hot griddle until crusty and caramelized. Serve it warm with vanilla ice cream and fresh mint for a hot-and-cold dessert.

Ingredients

• Pineapple, peeled, cored, and sliced
• 2 cinnamon sticks
• Allspice berries
• 2 whole cloves
• Freshly grated nutmeg
• Brown sugar
• Vanilla ice cream, for serving
• Fresh mint, for garnish

Instructions

1. Place the drop-in griddle in the gas grill and preheat it to high.
2. Core and slice the pineapple. If desired, reserve rings from the outside of the pineapple for serving.
3. Place the cinnamon sticks, allspice berries, and cloves in a spice grinder and grind finely. Combine the ground spices with freshly grated nutmeg and brown sugar in a baking dish.
4. Bring the pineapple and spice mixture to the grill. Working one slice at a time, coat the pineapple in the brown sugar spice mixture immediately before placing it on the hot griddle. Do not coat all the slices ahead of time; the brown sugar will mix with the pineapple juices and become watery, which can interfere with searing.
5. Griddle the pineapple for about 2 minutes. Flip and sear for another 2 minutes, or until both sides are browned and crusty.
6. Transfer the pineapple to a wire rack set over a sheet pan.
7. To serve, place a pineapple ring on each plate and add vanilla ice cream. Sprinkle with additional spice mixture, top with the warm griddled pineapple, and garnish with fresh mint. Serve immediately.

A big thank you to Wildfire Outdoor Living for sponsoring this cook.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.

The post Back-To-Basics: Brown Sugar-Spiced Pineapple, Hot Off the Griddle appeared first on Barbecuebible.com.

Sometimes the simplest recipes are the ones that disappear the fastest.

We recently needed an easy snack that would let people actually taste our BBQ seasonings without having to fire up a grill or smoker. The answer was about as simple as it gets: Corn Chex, butter, a splash of Worcestershire sauce, and your favorite Burn Pit BBQ seasoning.

That's it.

The result is a crispy, buttery BBQ snack mix that's great for parties, tailgates, road trips, camping, or just keeping a bowl on the counter when you've got people over.

We made ours two ways using Pop Smoke Memphis Style BBQ Seasoning and Fire For Effect Sweet Heat BBQ Seasoning. Make one or split a couple boxes and try both.

Why Corn Chex Works So Well

Corn Chex is basically the perfect vehicle for BBQ seasoning. All those little squares and pockets grab onto the butter and seasoning, giving you plenty of flavor in every bite.

We also intentionally kept this recipe simple.

You could add pretzels, peanuts, crackers, cheese crackers, or whatever else you have in the pantry. But before you start loading it up, try the basic version. It's surprisingly good with just four ingredients.

BBQ Seasoned Chex Mix

Prep Time: 10 minutes
Cook Time: 45–60 minutes
Temperature: 250°F
Makes: Approximately 11–12 cups

Ingredients

• 1 12-ounce box Corn Chex cereal
• 6 tablespoons unsalted butter, melted
• 1 teaspoon Worcestershire sauce
• 3 tablespoons Burn Pit BBQ seasoning, plus more to taste

Pick Your Flavor

Sweet & Savory: Use Pop Smoke Memphis Style BBQ Seasoning for a classic sweet and savory BBQ flavor.

Sweet Heat: Use Fire For Effect Sweet Heat BBQ Seasoning when you want that same BBQ snack with a little kick.

Instructions

1. Preheat the Oven

Preheat your oven to 250°F.

Low and slow works here for the same reason it works on the smoker. We're not trying to toast the cereal as quickly as possible. We want to slowly bake the butter and seasoning onto it while keeping everything crispy.

2. Make the Butter Mixture

Melt 6 tablespoons of unsalted butter and stir in 1 teaspoon of Worcestershire sauce.

The Worcestershire adds a little extra savory flavor without overpowering the BBQ seasoning.

3. Coat the Corn Chex

Pour the Corn Chex into a large mixing bowl.

Slowly drizzle the melted butter mixture over the cereal while gently tossing. Don't dump it all in one spot. The goal is to get a light, even coating across as much of the cereal as possible.

4. Add the BBQ Seasoning

Sprinkle about 3 tablespoons of seasoning over the cereal while continuing to toss.

Make sure you get down to the bottom of the bowl so you don't end up with all the seasoning on the top layer.

Want more flavor? Add another ½ to 1 tablespoon.

5. Bake

Spread the seasoned Corn Chex evenly onto a large sheet pan.

Bake at 250°F for 45–60 minutes, gently stirring every 15 minutes.

6. Cool

Remove the pan from the oven and allow the Chex Mix to cool completely.

This part matters. The mix will continue to crisp up as it cools.

Once cool, transfer it to a serving bowl or airtight container.

Want to Make Both Flavors?

This is our favorite way to do it.

Grab two boxes of Corn Chex and make one batch with Pop Smoke and another with Fire For Effect.

Put them in separate bowls and see which one disappears first.

You've essentially got:

Team Memphis: Sweet, savory and classic BBQ.

Team Sweet Heat: Sweet BBQ flavor followed by a little heat.

Around our place, that's a competition worth having.

Easy Add-In Ideas

Once you've tried the basic recipe, you can make it your own. Try adding:

• Pretzels
• Oyster crackers
• Cheese crackers
• Peanuts
• Cashews
• Bagel chips
• Corn chips

Just remember that adding more ingredients means you'll probably need to increase the butter and BBQ seasoning so everything gets properly coated.

Frequently Asked Questions

Can I make BBQ Chex Mix ahead of time?

Absolutely. In fact, it's a great make-ahead snack. Let it cool completely and store it in an airtight container until you're ready to serve.

How do I keep homemade Chex Mix crispy?

The biggest thing is letting it cool completely before storing it. Sealing warm Chex Mix in a container can trap moisture and soften the cereal.

Can I add more BBQ seasoning?

Definitely. Three tablespoons gives you a good starting point, but there's nothing wrong with adding more. If you're serving this as a party snack, we like enough seasoning that you immediately know what flavor you're eating.

Can I make this on the smoker?

Yep. Set your smoker for approximately 250°F and follow the same basic directions.

Because the cereal absorbs smoke quickly, we'd recommend using a mild wood and checking the flavor as it cooks. You don't need a ton of smoke to make an impact.

Is this recipe gluten free?

Corn Chex is labeled gluten free, and Burn Pit BBQ seasonings are gluten free. However, standard Worcestershire sauce can vary by brand, so check the label of the Worcestershire sauce you're using if you're preparing this for someone who needs to avoid gluten.

A BBQ Rub Doesn't Have to Be Just for Meat

One of the easiest ways to get more use out of the seasonings sitting in your cabinet is to stop thinking of them as something that's only for ribs, chicken, pork, or brisket.

Popcorn, potatoes, vegetables, eggs, snack mixes - you've got plenty of options.

And this BBQ Chex Mix might be one of the easiest places to start.

Make a batch with Pop Smoke Memphis Style, another with Fire For Effect Sweet Heat, and let us know which one wins at your house.

Fire it up!

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Idag rullar vi på en liten roadtrip söderut mot Borås och Smoke in the North 2026.

 

Jag har sett fram emot den här resan ett bra tag nu. På vägen ner blir det dessutom lite kort semester och några stopp innan vi slutligen landar i Borås.

 

Den 21–23 augusti samlas BBQ-lag från Sverige och övriga Europa på Borås Camping för att göra upp i Smoke in the North – en KCBS-sanktionerad BBQ-tävling där det tävlas i chicken, ribs, pork och brisket.

Men sedan jag skrev min artikel om Smoke in the North tidigare i år har evenemanget dessutom vuxit. Och blivit Smoke in the North & Borås Barbecue Festival.

I år arrangeras nämligen Smoke in the North tillsammans med nya Borås Barbecue Festival och hela området kring Borås Camping förvandlas till en BBQ-festival.
 

Förutom själva tävlingen blir det bland annat BBQ-scen, utställare och marknad, foodtrucks, livemusik och aktiviteter under hela helgen.
 

Och det är fri entré.
 

Denna utveckling är riktigt kul att se. Tävlings-BBQ är ju fortfarande ganska litet i Sverige och den här typen av arrangemang ger fler möjligheter att komma nära både maten, människorna och kulturen runt grill & BBQ.
 

För den som själv håller på med BBQ finns dessutom chansen att se hur duktiga tävlingslag arbetar när minuter och detaljer ska klaffa.

 

Jag kommer att vara på plats

Själv åker jag dit för Grilltips.se och kommer försöka uppleva så mycket som möjligt av helgen.

Och vem vet – jag kanske kommer hem med ännu mer tävlingslust än jag åkte dit med.
 

Om du befinner dig i närheten av Borås i helgen tycker jag definitivt att du ska passa på att besöka festivalen.

 

Vill du veta mer om själva tävlingen, hur KCBS-formatet fungerar och människorna bakom Smoke in the North har jag tidigare gjort en större intervju och guide här på Grilltips.se:

Läs: Smoke in the North – Europas största BBQ-tävling