One-Pan Garlic Parmesan Chicken and Potatoes

An Easy Weeknight Dinner Packed with Flavor

When the weather starts cooling down, there's nothing better than a hearty, home-cooked meal that doesn't require spending hours in the kitchen.

This week, we're keeping things simple with our One-Pan Garlic Parmesan Chicken and Potatoes.

Juicy, seasoned chicken, crispy roasted potatoes, and plenty of garlic Parmesan flavor come together in one pan for a dinner the whole family will enjoy.

The secret? Burn Pit BBQ Ground Pounder Garlic Seasoning. It brings plenty of savory garlic flavor without needing a cabinet full of spices.

Whether you're cooking for the family or looking for an easy meal after a long day, this one's worth adding to your rotation.

One-Pan Garlic Parmesan Chicken and Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 4

Ingredients

• 1½–2 lbs boneless, skinless chicken thighs
• 1½ lbs baby Yukon Gold or red potatoes
• 3 tablespoons olive oil, divided
• 2 tablespoons Burn Pit BBQ Ground Pounder Garlic Seasoning, divided
• ½ cup freshly grated Parmesan cheese, divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped (optional)
• Lemon wedges for serving (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 425°F.

Line a large, rimmed baking sheet with parchment paper or lightly coat it with cooking spray.

2. Prepare the Potatoes

Wash the potatoes and cut them into bite-sized pieces, approximately ¾–1 inch thick.

Place them in a large mixing bowl and toss with:

• 2 tablespoons olive oil
• 1 tablespoon Ground Pounder Garlic Seasoning
• ¼ cup grated Parmesan cheese

Spread the potatoes evenly across one side of the baking sheet.

3. Start Roasting the Potatoes

Place the potatoes in the preheated oven and roast for 15 minutes.

This gives them a head start so they'll develop crispy edges while the chicken cooks.

4. Season the Chicken

While the potatoes roast, pat the chicken thighs dry with paper towels.

In a separate bowl, combine:

• 1 tablespoon olive oil
• 1 tablespoon Ground Pounder Garlic Seasoning
• 2 tablespoons melted butter

Coat the chicken evenly with the mixture.

5. Add the Chicken

After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven.

Flip the potatoes and arrange the seasoned chicken thighs on the other side of the pan, leaving space between the pieces.

Return the pan to the oven.

6. Roast Until Golden

Continue roasting for approximately 20–25 minutes, or until the chicken reaches an internal temperature of at least 165°F.

The potatoes should be fork-tender with golden, crispy edges.

For additional browning, switch the oven to broil for 1–2 minutes at the end, watching carefully to prevent burning.

7. Finish with Parmesan

Remove the pan from the oven.

Sprinkle the remaining ¼ cup Parmesan cheese over the hot chicken and potatoes.

Garnish with freshly chopped parsley and serve with lemon wedges if desired.

Enjoy!

Tips for the Best Garlic Parmesan Chicken and Potatoes

Cut the potatoes evenly. Keeping the pieces approximately the same size helps everything cook consistently.

Don't overcrowd the pan. Giving the chicken and potatoes room allows them to roast instead of steam. Use two baking sheets if necessary.

Use freshly grated Parmesan. It melts better and delivers more flavor than shelf-stable grated cheese.

Chicken thighs work best. They're flavorful, affordable, and remain juicy during roasting. Chicken breasts also work, but cooking times may vary.

Check the temperature. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts work well in this recipe. Depending on their thickness, you may need to adjust the cooking time. Always cook chicken to an internal temperature of 165°F.

Can I make this recipe on the grill?

Yes! Set up your grill for indirect cooking at approximately 425°F.

Use a grill-safe roasting pan or cast-iron skillet and follow the same general cooking instructions. Cooking times may vary depending on your grill.

What other vegetables can I add?

Broccoli, green beans, carrots, and Brussels sprouts are excellent additions.

For quicker-cooking vegetables like broccoli or green beans, add them during the final 15 minutes of cooking.

Can I prepare this recipe ahead of time?

Yes. You can season the chicken and cut the potatoes ahead of time.

Store them separately in airtight containers in the refrigerator. Keep cut potatoes submerged in cold water to prevent browning, then drain and dry thoroughly before roasting.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat in a 350°F oven until warmed through, or use an air fryer to help restore the potatoes' crispy texture. Reheat leftovers to 165°F.

Bring More Flavor to Your Weeknight Dinners

You don't need a smoker, fancy equipment, or hours of preparation to make a great meal.

Sometimes, all it takes is a baking sheet, a handful of ingredients, and the right seasoning.

Our Ground Pounder Garlic Seasoning brings bold garlic flavor to chicken, potatoes, vegetables, and just about anything else you're cooking.

[SHOP GROUND POUNDER GARLIC SEASONING]

Fire Up the Flavor!

How to Grill the Perfect Steak Every Time: Temperatures, Timing & Seasoning

There's nothing quite like a perfectly grilled steak. A flavorful crust on the outside, juicy and tender on the inside, and just the right amount of smoky flavor from the grill.

But grilling steak can also be intimidating. How hot should the grill be? How long should you cook each side? And how do you know when your steak is done?

The good news? Grilling a great steak doesn't have to be complicated.

With a good cut of beef, the right seasoning, and a few simple techniques, you can grill a steak that rivals your favorite steakhouse.

Today, we're keeping things simple with a juicy ribeye seasoned with Burn Pit BBQ Ground Pounder Garlic Seasoning.

Perfect Grilled Ribeye Steak Recipe

Prep Time: 10 minutes
Cook Time: 8–15 minutes
Rest Time: 5–10 minutes
Total Time: Approximately 25–35 minutes
Servings: 2
Difficulty: Easy
Cooking Method: Gas or charcoal grill

Ingredients

• 2 ribeye steaks (1–1.5 inches thick, approximately 12–16 oz each)
• 2–3 teaspoons Burn Pit BBQ Ground Pounder Garlic Seasoning or to taste
• 1 tablespoon olive oil
• 1 tablespoon butter (optional, for finishing)
• Fresh rosemary or thyme (optional)

Instructions

Step 1: Prepare Your Steaks

Remove the steaks from the refrigerator while you preheat your grill, about 15–20 minutes.

Pat both sides dry with paper towels. Removing excess moisture helps create that flavorful crust when the steak hits the hot grill.

Lightly coat each steak with olive oil, then generously season both sides with Ground Pounder Garlic Seasoning

Step 2: Preheat Your Grill

Preheat your gas or charcoal grill to approximately 450–500°F over direct heat.

Set up a two-zone cooking area:

• Direct heat: The hot side for searing your steaks.
• Indirect heat: A cooler side where you can finish cooking without burning the outside.

For a gas grill, leave one burner off or on low. For charcoal, arrange most of your coals on one side.

Step 3: Sear the Steaks

Place the steaks directly over the hot side of the grill.

Sear for approximately 3–4 minutes per side, depending on thickness and grill temperature.

Flip the steaks using tongs to develop a nice crust on both sides.

Avoid pressing down on the steaks with your spatula. You want to keep those flavorful juices inside the meat!

Step 4: Finish Cooking to Your Preferred Doneness

After searing, check the internal temperature using an instant-read meat thermometer.

If the outside has developed a nice crust but the inside needs more time, move the steaks to the indirect heat side of the grill.

Close the lid and continue cooking until they approach your desired temperature.

Remember, steaks continue cooking after being removed from the grill, so account for a few degrees of carryover cooking.

Step 5: Rest, Slice & Serve

Remove the steaks from the grill and transfer them to a cutting board.

Add a small pat of butter and fresh herbs if desired.

Allow the steaks to rest for 5–10 minutes before slicing.

Slice against the grain when appropriate, serve, and enjoy!

 

How Long Should You Grill a Steak?

One of the most common questions about grilling steak is how long it takes.

The answer depends on the thickness of your steak, grill temperature, and preferred doneness.

Here is a general guide for a 1-inch steak grilled over medium-high to high heat.

Doneness	Approximate Total Grill Time	Final Internal Temperature
Rare	4–6 minutes	125°F
Medium Rare	6–8 minutes	135°F
Medium	8–10 minutes	145°F
Medium Well	10–12 minutes	150–155°F
Well Done	12–15 minutes	160°F+

 

Important: These are approximate times, not guarantees. Steak thickness, grill conditions, and carryover cooking all affect the results. Always use a meat thermometer. The USDA recommends cooking whole-cut beef steaks to a minimum internal temperature of 145°F followed by a 3-minute rest for food safety.

For thicker steaks, plan on additional cooking time over indirect heat.

What's the Best Temperature for Grilling Steak?

For most steaks, we recommend preheating your grill to 450–500°F.

This high heat helps create a flavorful seared crust while keeping the inside juicy.

If you're grilling a thicker steak, especially one over 1.5 inches, use the two-zone method.

Start over direct heat to develop the crust, then move the steak to indirect heat to finish cooking.

This gives you more control and helps prevent a burnt outside with an undercooked center.

Why We Love Ground Pounder Garlic Seasoning on Steak

A great steak doesn't need a complicated marinade or a long list of ingredients.

Sometimes, simple is better.

Our Burn Pit BBQ Ground Pounder Garlic Seasoning brings bold garlic flavor and savory seasoning that complements the natural richness of beef.

It's an easy way to add flavor without spending hours preparing a marinade.

And it's not just for steak. Try it on burgers, pork chops, roasted potatoes, or vegetables.

Shop Ground Pounder Garlic Seasoning

Frequently Asked Questions About Grilling Steak

How long do you grill a steak on each side?

For a 1-inch steak over high heat, start with approximately 3–4 minutes per side for medium rare, then check the internal temperature. Thicker steaks generally require more time, often with an indirect-heat finish.

Should you grill steak with the lid open or closed?

For a quick sear over direct heat, you can grill with the lid open. When cooking thicker steaks or finishing over indirect heat, closing the lid helps maintain consistent temperatures.

Should you put oil on steak before grilling?

A light coating of high-smoke-point cooking oil can help seasoning adhere and promote even browning. You don't need much. Be sure to pat the steak dry first.

How do you keep steak juicy on the grill?

Start with a quality cut, avoid overcooking, use a meat thermometer, and let your steak rest before slicing. Cooking thicker steaks with a two-zone fire also helps prevent the outside from overcooking.

What's the best cut of steak for grilling?

Ribeye, New York strip, filet mignon, and sirloin are all excellent choices.

Ribeye is one of our favorites because its marbling delivers great flavor and tenderness.

Do you need to flip steak more than once?

Not necessarily. Flipping once works well, but flipping more frequently can also help cook a steak evenly. The important thing is monitoring the crust and internal temperature.

Final Thoughts: Great Steak Doesn't Have to Be Complicated

You don't need expensive equipment or fancy techniques to grill a great steak.

Start with a good cut of beef, season it well, get your grill hot, and pay attention to the internal temperature.

That's it.

Whether you're grilling for a weeknight dinner, a backyard gathering, or just because you're craving a good steak, these simple tips will help you get great results.

And when you need an easy way to add flavor, reach for Burn Pit BBQ Ground Pounder Garlic Rub.

Fire up the grill, grab a steak, and enjoy!

From our backyard to yours — Burn Pit BBQ.

Sometimes the simplest recipes are the best. A grilled cheese sandwich is one of those meals that never goes out of style. Crispy, buttery bread with perfectly melted cheese is hard to beat.

But we're taking this classic comfort food up a notch with Burn Pit BBQ Ground Pounder Garlic Seasoning.

A little garlic seasoning mixed into softened butter creates a golden, flavorful crust that makes an ordinary grilled cheese something special.

Whether you're making a quick lunch, feeding the kids, or pairing it with a bowl of tomato soup, this garlic butter grilled cheese is an easy winner.

Garlic Butter Grilled Cheese Recipe

Ingredients

• 4 slices sourdough bread
• 2 tablespoons softened butter
• ½ teaspoon Burn Pit BBQ Ground Pounder Garlic Seasoning
• 4 slices sharp cheddar cheese
• 4 slices mozzarella cheese

Instructions

1. Make the garlic butter. In a small bowl, mix the softened butter with Ground Pounder Garlic Seasoning until combined.

2. Prepare the bread. Spread the garlic butter evenly on one side of each slice of sourdough bread.

3. Build the sandwiches. Place two slices of bread butter-side down. Layer each with two slices of cheddar and two slices of mozzarella. Top with the remaining bread, butter-side up.

4. Heat the skillet. Place a nonstick or cast-iron skillet over medium-low heat.

5. Cook until golden. Add the sandwiches and cook for 3–4 minutes per side, gently pressing with a spatula. Adjust the heat as needed so the bread becomes golden brown without burning.

6. Rest and serve. Remove from the skillet, let rest for one minute, then slice and serve while the cheese is warm and melted.

Tips for the Best Grilled Cheese

Use two kinds of cheese. Sharp cheddar brings plenty of flavor, while mozzarella gives you that gooey, melted cheese everyone loves.

Keep the heat low. One of the biggest mistakes when making grilled cheese is cooking over high heat. Medium-low heat gives the cheese time to melt before the bread burns.

Use softened butter. Softened butter spreads more evenly and helps create a consistently golden crust.

Don't overdo the seasoning. Ground Pounder Garlic adds plenty of flavor without overpowering the cheese. Start with ½ teaspoon and adjust to taste.

What to Serve with Garlic Butter Grilled Cheese

Frequently Asked Questions

What is the best cheese for grilled cheese?

Sharp cheddar, American cheese, mozzarella, and Gruyère are all great options. Combining cheddar and mozzarella gives you a balance of flavor and meltability.

Is butter or mayonnaise better for grilled cheese?

Both work well. Butter provides a rich, classic flavor, while mayonnaise spreads easily and can produce an evenly browned crust. For this recipe, garlic-seasoned butter is our favorite.

What's the best bread for grilled cheese?

Sourdough is an excellent choice because it develops a crispy exterior and holds up well to melted cheese. Texas toast and traditional white sandwich bread also work.

How do you make grilled cheese crispy without burning it?

Cook over medium-low heat and avoid rushing the process. This allows the bread to toast gradually while the cheese melts.

Can you make grilled cheese on a grill?

Absolutely! Preheat a griddle or cast-iron skillet on your grill to medium-low heat and follow the same instructions. Using a flat cooking surface helps keep the butter from dripping into the flames.

Make Every Bite Better

The best grilled cheese doesn't need complicated ingredients or fancy cooking techniques. Sometimes all it takes is good bread, melted cheese, and a little extra flavor.

Our Ground Pounder Garlic Seasoning makes it easy to turn everyday meals into something worth sharing.

Find Ground Pounder Garlic and the rest of our lineup at BurnPitBBQ.com.

5 Best Tailgating Recipes for Football Season

Football season is here, which means it’s time to fire up the grill, load up the smoker and start planning the game-day menu.

Whether you’re cooking in the stadium parking lot, hosting friends at home or just looking for something good to eat while watching the game, the best tailgating recipes have a few things in common: they’re easy to make, packed with flavor and perfect for feeding a crowd.

We went through the Burn Pit BBQ recipe collection and picked five of our favorite recipes for football season.

From grilled wings and smoked buffalo chicken dip to chili, pulled pork sliders and sticky rib burnt ends, there’s something here for just about every tailgate.

1. Easy Grilled Wings

It’s hard to beat chicken wings on game day.

Our Easy Grilled Wings are seasoned with Burn Pit BBQ Fire In The Hole Spicy BBQ Rub and cooked directly on the grill until the skin gets crispy while the meat stays juicy.

Grilling wings is also a great option when you don’t want to deal with a deep fryer. Get your grill hot, season the wings generously and let the fire do the work.

Serve them straight off the grill or toss them in your favorite Burn Pit BBQ sauce before serving.

Best for: Traditional football parties, parking-lot tailgates and anyone who believes wings belong at every game.

GET THE EASY GRILLED WINGS RECIPE →

2. Smoked Over-the-Top Beef & Sausage Chili

When football season starts getting cold, it’s chili season.

Our Smoked Over-the-Top Beef & Sausage Chili combines ground beef, sausage and Burn Pit BBQ Fire In The Hole Seasoning with a pot of hearty chili cooked on the smoker.

Instead of browning the meat separately, the meat cooks over the chili, allowing the juices and smoke flavor to work their way into the pot below.

The result is a rich, smoky chili that's perfect for a fall football Saturday or Sunday.

Make a big batch, put out some cheese, sour cream and other toppings, and let everyone build their own bowl.

Best for: Cold-weather games, large groups and backyard football parties.

GET THE SMOKED OVER-THE-TOP CHILI RECIPE →

3. Smoked Buffalo Chicken Dip

Buffalo chicken dip is already a game-day classic.

Putting it on the smoker makes it even better.

Our Smoked Buffalo Chicken Dip combines chicken, cheese, buffalo flavor and Burn Pit BBQ Ground Pounder Garlic Seasoning before everything gets cooked together until hot, creamy and smoky.

Serve it with tortilla chips, crackers, celery or whatever else you like to dip.

Just don't expect leftovers.

Best for: Appetizer tables, parties and bringing a dish to someone else's tailgate.

GET THE SMOKED BUFFALO CHICKEN DIP RECIPE →

4. Ultimate Game Day BBQ Pork Sliders

When you need to feed a crowd, sliders are tough to beat.

Our Ultimate Game Day BBQ Pork Sliders take tender BBQ pork and turn it into an easy handheld sandwich that's perfect for football season.

One of the best things about pulled pork is that you can cook it ahead of time. Warm it back up before the game, pile it onto slider buns and let everyone grab one whenever they're hungry.

Add your favorite Burn Pit BBQ sauce and you've got an easy game-day meal without spending the entire game standing over the grill.

Best for: Feeding larger groups and preparing food ahead of kickoff.

GET THE GAME DAY BBQ PORK SLIDERS RECIPE →

5. Country Style Rib Burnt Ends

Want burnt ends without cooking an entire brisket?

Grab some country style pork ribs.

Our Country Style Rib Burnt Ends start with Fire For Effect Sweet Heat and Fire In The Hole seasoning before going onto the smoker on a wire rack.

Once they've picked up smoke and color, they're cubed and finished with butter, brown sugar, Sticky Fire Spicy BBQ Sauce and Pogey Bait Sweet Honey BBQ Sauce.

The result is bite-sized pieces of pork that are smoky, sticky, sweet and spicy.

Stick some toothpicks next to the pan and you've got a tailgate appetizer everyone can grab between plays.

Best for: Smoker owners, finger food and anyone looking for something different from traditional wings.

GET THE COUNTRY STYLE RIB BURNT ENDS RECIPE →

What Makes a Good Tailgating Recipe?

The best tailgate food doesn't need to be complicated.

Look for recipes that can be prepared ahead of time, feed several people and don't require a plate and silverware every time someone wants another bite.

That's why foods like wings, sliders, dips, chili and BBQ work so well for football season.

If you're cooking away from home, do as much prep as possible before leaving. Season your meat, mix dips, portion ingredients and pack everything you'll need so you can spend less time preparing food and more time enjoying the tailgate.

More Tailgating Ideas

Still building your game-day menu?

Check out some more Burn Pit BBQ favorites, including our Tailgating Beer Brats, seasoned BBQ Chex Mix and Trash Can Nachos.

Whatever you decide to cook, keep it simple, make enough for everyone and don't be afraid to add a little extra flavor.

Semper Fi & Grill On!

Country Style Rib Burnt Ends

If you love burnt ends but don’t want to spend all day smoking a brisket, these Country Style Rib Burnt Ends are an easy way to get that smoky, sticky BBQ flavor.

We season country style pork ribs with a combination of Fire For Effect Sweet Heat and Fire In The Hole Spicy BBQ Rub, smoke them on a wire rack, then finish them with butter, brown sugar, Sticky Fire Spicy BBQ Sauce, and Pogey Bait Sweet Honey BBQ Sauce.

The result is tender, smoky pieces of pork coated in a sweet, spicy, sticky glaze.

Ingredients

• 3 lbs boneless country style pork ribs
• 2 tbsp Fire For Effect Sweet Heat BBQ Rub
• 1 tbsp Fire In The Hole Spicy BBQ Rub
• 4 tbsp butter, cut into pieces
• 1/4 cup brown sugar
• 1/2 cup Sticky Fire Spicy BBQ Sauce
• 1/2 cup Pogey Bait Sweet Honey BBQ Sauce

Instructions

1. Preheat the Smoker

Preheat your smoker to 250°F.

Place a wire rack over a sheet pan or use a smoker-safe wire rack that can go directly onto your smoker grates.

2. Cut and Season the Pork

Cut the country style ribs into roughly 1½- to 2-inch pieces.

Place the pork in a large bowl and season evenly with Fire For Effect and Fire In The Hole. Toss until every piece is well coated.

Arrange the pork pieces on the wire rack, leaving a little space between each piece so the smoke can circulate.

3. Smoke

Place the wire rack on the smoker and smoke at 250°F for about 2 hours, or until the pork has developed a good bark and the internal temperature is around 165°F.

4. Sauce the Burnt Ends

Transfer the smoked pork pieces to a foil pan.

Add the butter and sprinkle the brown sugar evenly over the pork. Pour the Sticky Fire and Pogey Bait sauces over everything and toss until the pieces are completely coated.

Cover the pan tightly with aluminum foil.

5. Finish on the Smoker

Return the covered pan to the smoker and continue cooking at 250°F for 1 to 1½ hours, or until the pork is tender.

You’re looking for an internal temperature around 195–205°F, but tenderness is more important than the exact number.

6. Set the Sauce

Remove the foil and gently toss the burnt ends in the sauce.

Return the uncovered pan to the smoker for another 15–30 minutes, allowing the sauce to thicken and become sticky.

Remove from the smoker and let the burnt ends rest for about 10 minutes before serving.

What to Serve With Country Style Rib Burnt Ends

These are great straight out of the pan as an appetizer, but they can easily become the main course. Serve them with baked beans, coleslaw, mac and cheese, potato salad, or grilled corn.

They’re also a great option for game day or tailgating because you can serve them with toothpicks and let everyone grab a few.

FAQ

Are country style ribs actually ribs?

Despite the name, country style ribs are typically cut from the shoulder area of the pig. That extra fat and connective tissue makes them perfect for low-and-slow cooking.

Can I use bone-in country style ribs?

Yes, but boneless country style ribs are easier for this recipe because you can cut them into evenly sized burnt-end pieces.

How do I know when the burnt ends are done?

Temperature is a good guide, but tenderness is what matters. Once the pork reaches roughly 195–205°F, check a few pieces with a probe or fork. They should be very tender without completely falling apart.

Are these burnt ends spicy?

They have a sweet heat rather than overwhelming spice. Fire In The Hole and Sticky Fire bring the heat, while Fire For Effect, Pogey Bait, butter, and brown sugar balance everything with sweetness.

Can I make these ahead of time?

Yes. Smoke and finish the burnt ends ahead of time, refrigerate them, then reheat them covered at a low temperature. Add a little extra BBQ sauce if needed before serving.

What wood should I use?

Apple, cherry, pecan, or hickory all work well with pork. For a balanced smoke flavor, apple or cherry are especially good choices.

Country Style Rib Burnt Ends

Smoky pork, a little heat, plenty of sweetness, and a sticky BBQ finish make these Country Style Rib Burnt Ends an easy alternative to traditional brisket burnt ends. Serve them at your next cookout, tailgate, or whenever you’re craving some serious BBQ.

This week on Grilling To Get Away, we’re looking back at the Burn Pit BBQ Backyard Bash! We recap the competition, the people who came out to support it, and what made this year’s event such a great day for the BBQ community.

Then we hit the road for Warrens Cranfest and talk about another busy weekend of sharing Burn Pit BBQ with people across Wisconsin.

And, of course, we’re talking food. This week it’s Country Style Rib Burnt Ends — an easy way to turn pork country style ribs into tender, saucy, bite-sized BBQ using Burn Pit BBQ seasonings and sauce. Fire up the grill, grab a drink, and hang out with us for another episode of Grilling To Get Away.

BBQ Sloppy Joes with Q.R.F. Bold

Sloppy Joes are one of those meals that are hard to beat when you need something quick, easy, and packed with flavor. This version skips the canned sloppy joe sauce and gives the classic sandwich a BBQ upgrade.

We use Q.R.F. Bold BBQ Sauce for a rich, tangy base and season the beef with Down Range Savory BBQ Rub. A little apple cider vinegar and yellow mustard balance everything out.

It’s an easy dinner for a busy weeknight and an even better option for football season.

Ingredients

• 1 lb lean ground beef
• 1 medium sweet or yellow onion, finely diced
• 3 tsp Burn Pit BBQ Down Range Savory BBQ Rub
• 1 cup Burn Pit BBQ Q.R.F. Bold BBQ Sauce
• ¼ cup water
• 1½ tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 4–6 hamburger buns

Instructions

1. Brown the Beef

Heat a large skillet over medium-high heat.

Add the ground beef and diced onion. Cook until the beef is browned and the onion has softened, breaking the beef into small pieces as it cooks.

Drain any excess grease if needed.

2. Add the Seasoning

Add 3 teaspoons of Down Range Savory BBQ Rub to the beef and onion.

Stir everything together and cook for another minute to let that seasoning work into the meat.

3. Add the Sauce

Stir in the Q.R.F. Bold BBQ Sauce, water, apple cider vinegar, and yellow mustard.

Mix until the beef is completely coated.

4. Let It Simmer

Reduce the heat to medium-low and let the sloppy joe mixture simmer for 10–15 minutes, stirring occasionally.

You’re looking for the sauce to reduce and thicken enough to cling to the beef.

If it gets a little thicker than you like, simply add a splash of water.

5. Build Your Sloppy Joes

Pile the BBQ sloppy joe mixture onto hamburger buns and serve immediately.

For an extra touch, toast the buns before serving. You can also top them with pickles, sliced onions, crispy fried onions, or even coleslaw.

What to Serve with BBQ Sloppy Joes

These are made for easy sides. Serve them with French fries, tater tots, potato chips, coleslaw, baked beans, mac and cheese, or grilled corn.

If you're feeding a crowd for game day, double the recipe and transfer the finished sloppy joe mixture to a slow cooker on the warm setting.

Frequently Asked Questions

Can I make these BBQ Sloppy Joes ahead of time?

Absolutely. Make the sloppy joe mixture as directed, allow it to cool, and refrigerate it in an airtight container. Reheat it in a skillet over medium-low heat, adding a splash of water if needed.

Can I make this recipe in a slow cooker?

The ground beef and onion should still be browned first. Once cooked, transfer everything to a slow cooker with the remaining ingredients. Keep it on low or warm until you're ready to serve.

Can I double the recipe?

Yes. This recipe is easy to double or triple, making it a great option for tailgates, football parties, and family gatherings.

What toppings are good on BBQ Sloppy Joes?

Pickles are an easy choice because their acidity works well with the BBQ sauce. Coleslaw, crispy fried onions, sliced onions, or shredded cheese are also great options.

What makes these different from traditional Sloppy Joes?

Instead of relying on a traditional ketchup-heavy sloppy joe sauce, this recipe uses Q.R.F. Bold BBQ Sauce as the main flavor base. Down Range Savory BBQ Rub seasons the beef and adds another layer of BBQ flavor.

Can I use a different type of meat?

Yes. Ground turkey, chicken, or venison can also work with this recipe. Because leaner meats contain less fat, you may want to add a little oil to the skillet when browning them.

Final Thoughts

Sloppy Joes don't have to come from a can. With ground beef, onion, a few simple ingredients, Down Range Savory BBQ Rub, and Q.R.F. Bold BBQ Sauce, you can put a BBQ spin on a classic dinner in about 30 minutes.

FOR IMMEDIATE RELEASE

Burn Pit BBQ Presents Backyard Bash Donation to EGGin’ 4 Heroes

Veteran-owned Wisconsin barbecue company celebrates community support following its 2026 Backyard Bash

GREENDALE, Wis. — September 23, 2026 — Burn Pit BBQ is proud to announce the presentation of a $6,087 donation to EGGin’ 4 Heroes, made possible through the support of the community at the 2026 Burn Pit BBQ Backyard Bash.

The Backyard Bash was held September 6 at Explorium Brewpub in Greendale and brought together barbecue teams, local businesses, veterans, families and community members for a day centered around great food and giving back.

Proceeds from community tasting tickets, raffles and other fundraising efforts benefited EGGin’ 4 Heroes, a Wisconsin organization dedicated to supporting veterans and first responders through outdoor cooking and community events.

“This event was about more than barbecue,” said Greg Fischer, co-founder and CEO of Burn Pit BBQ and a U.S. Marine Corps veteran. “It was about bringing people together and using something as simple as food and barbecue to make a difference. Seeing our community show up for EGGin’ 4 Heroes made all the work that went into the Backyard Bash worth it.”

Burn Pit BBQ recently presented EGGin’ 4 Heroes with a check for $6,087, officially closing out the fundraising effort from this year’s event.

The Backyard Bash featured a barbecue competition, community tasting, raffles and prizes donated by local businesses and supporters. Burn Pit BBQ partnered with Explorium Brewpub to host the event and welcomed attendees from throughout southeastern Wisconsin.

“We’re incredibly grateful to everyone who competed, volunteered, donated prizes, purchased tasting and raffle tickets, and simply came out to support the event,” Fischer said. “Every person who participated helped us put this check into the hands of an organization doing meaningful work for veterans and first responders.”

Giving back to the veteran community has been part of Burn Pit BBQ’s mission since the company was founded in Wisconsin in 2020 by veterans Greg Fischer and Ben Kreple.

Following the success of the 2026 Backyard Bash, Burn Pit BBQ plans to continue using barbecue as a way to build community, support veterans and bring people together.

About Burn Pit BBQ

Burn Pit BBQ is a Wisconsin-based, veteran-owned barbecue company founded in 2020. The company produces a line of all-natural, gluten-free barbecue rubs and sauces while helping backyard cooks make great food through approachable recipes, grilling tips and education. Giving back to veterans and veteran organizations remains a central part of the Burn Pit BBQ mission.

About EGGin’ 4 Heroes

EGGin’ 4 Heroes is a Wisconsin-based organization supporting veterans and first responders through barbecue, outdoor cooking and community-focused events.

How to Grill Juicy Chicken Breasts

Football is back, grills are fired up, and sometimes the best game-day food doesn't need to be complicated.

A perfectly grilled chicken breast is one of the simplest things you can make—but it's also one of the easiest things to overcook.

So we're keeping this one simple.

Chicken breasts. A little oil. Burn Pit BBQ Pop Smoke Memphis Style. A hot grill.

Here's how to grill chicken breasts that come off the grill juicy, flavorful, and ready for your next tailgate, backyard cookout, or weeknight dinner.

Ingredients

Serves 4

• 4 boneless, skinless chicken breasts
• 1–2 tablespoons olive oil
• 2–3 tablespoons Burn Pit BBQ Pop Smoke Memphis Style Rub
• Optional: your favorite Burn Pit BBQ sauce for serving

Instructions

1. Even Out the Chicken

Chicken breasts are often much thicker on one end than the other, which can cause the thin end to dry out before the thick end is finished.

Place each chicken breast between two pieces of plastic wrap or parchment paper and gently pound the thickest portion until the breast is relatively even in thickness.

You aren't trying to flatten it, just even it out.

 

2. Season

Lightly coat both sides of the chicken with olive oil.

Season generously with Pop Smoke Memphis Style and let the chicken sit while you preheat the grill.

 

3. Preheat the Grill

Preheat your grill to medium-high heat, approximately 400°F.

Clean the grill grates and lightly oil them if necessary to help prevent sticking.

 

4. Grill the Chicken

Place the chicken breasts directly over the heat.

Grill for approximately 5–7 minutes without constantly moving them around.

Flip and continue cooking for another 5–7 minutes, depending on the thickness of the chicken.

Cooking times are only a guide. Use an instant-read thermometer to determine when your chicken is done.

 

5. Check the Temperature

Chicken should reach a safe internal temperature of 165°F.

Check the temperature in the thickest part of the breast.

 

6. Let It Rest

Remove the chicken from the grill and let it rest for about 5 minutes before slicing.

Don't skip this part.

Resting gives you a much better shot at keeping those juices in the chicken instead of losing them all over the cutting board.

The Biggest Mistake When Grilling Chicken Breasts

Overcooking them.

If you've ever had dry, tough grilled chicken, there's a good chance temperature—not the recipe—was the problem.

Don't rely entirely on cooking time.

Chicken breast size, thickness, grill temperature and even outdoor conditions can change how quickly your chicken cooks.

Use a meat thermometer.

It's one of the easiest ways to become a better griller.

Turn It Into Tailgate Food

The best part about grilled chicken breasts is how many ways you can use them.

Slice the chicken and serve it on its own, make grilled chicken sandwiches, chop it for wraps, add it to salads, or slice it up for a game-day platter.

You can even grill the chicken ahead of time and use it throughout football weekend.

Want to Add BBQ Sauce?

Absolutely.

During the final few minutes of grilling, brush the chicken with your favorite Burn Pit BBQ sauce.

Don't add sugary BBQ sauce too early over direct heat. It can burn before your chicken finishes cooking.

FAQ

How long do you grill chicken breasts?

Most chicken breasts will take roughly 10–14 minutes over medium-high heat, but thickness matters more than the clock. Always check the internal temperature.

What temperature should grilled chicken breast reach?

Chicken should reach a safe internal temperature of 165°F when measured in the thickest portion.

How do you keep chicken breast from drying out on the grill?

Start with evenly thick chicken breasts, don't cook them over excessively high heat, use a meat thermometer, and avoid cooking them longer than necessary.

Should you oil chicken before grilling?

A light coating of oil helps the seasoning adhere to the chicken and can help prevent sticking.

Should you grill chicken with the lid open or closed?

For chicken breasts, keeping the lid closed for most of the cook helps maintain a consistent grill temperature. Open it when you need to flip or check the chicken.

Can I grill chicken breasts ahead of a tailgate?

Yes. Grill them ahead, cool them promptly, refrigerate them, and keep them properly chilled during transport. Slice or reheat them when you're ready to serve.

Simple Grilling Wins

You don't need 15 ingredients to make great grilled chicken.

Good chicken, good seasoning, the right grill temperature and a meat thermometer will get you most of the way there.

Master the basics and you can start experimenting from there.

Fire up the grill and we'll see you Around the Pit.

This week on Grilling to Get Away, we sit down with Alex Dvorak, Wisconsin Chapter Lead for Ultimate Veteran Adventures.

Alex shares his journey into the outdoors, what hunting and outdoor adventure have meant to him, and what inspires him to give back to the veteran community.

We talk about the power of getting veterans outside, building connections, finding purpose, and creating opportunities for veterans to experience the camaraderie that can sometimes be hard to replace after leaving the military.

Whether you're a veteran, an outdoorsman, or simply believe in giving back to those who served, this is a conversation worth hearing.

Follow Alex: ECHO 4 DELTA Outdoors

Ultimate Veteran Adventures

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.

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.

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.

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!

Grilled Garlic Pork Shoulder Steaks

Tender, juicy, and full of flavor—proof that great BBQ doesn't have to be expensive.

If you've never picked up pork shoulder steaks, you're missing out. They're well-marbled like a pork butt but sliced into steaks, making them perfect for the grill. Cooked over medium heat, they develop a beautiful crust while staying juicy thanks to the extra fat.

This is the kind of meal we love at Burn Pit BBQ—simple ingredients, easy technique, and a dinner the whole family will ask for again.

Ingredients

• 2½ lbs pork shoulder steaks
• 2 tbsp olive oil
• 2–3 tbsp Burn Pit BBQ Ground Pounder Garlic Seasoning
• Fresh cracked black pepper (optional)

For Serving

• Grilled sweet corn with butter and Ground Pounder Garlic
• Fresh watermelon or sliced tomatoes

Directions

1. Preheat your grill to 375–400°F.

2. Pat the pork dry and coat lightly with olive oil.

3. Season both sides generously with Ground Pounder Garlic.

4. Grill over direct heat for about 5–6 minutes per side, flipping as needed to prevent flare-ups.

5. Continue cooking until the internal temperature reaches 145–155°F, depending on your preferred texture.

6. Rest for 5–10 minutes before serving.

The marbling keeps these steaks juicy, so don't worry if they pick up a little extra color over the fire—that's where the flavor comes from.

Tips

• Watch for flare-ups since shoulder steaks have more fat than pork chops.
• Let the meat rest before slicing.
• Leftovers make incredible sandwiches the next day.

FAQ

Are pork shoulder steaks the same as pork chops?
No. Shoulder steaks come from the shoulder, so they contain more marbling and connective tissue. That extra fat means more flavor and a juicier finished product.

What internal temperature should I cook them to?
145°F is perfectly safe, but many people enjoy shoulder steaks closer to 150–155°F because the additional rendering makes them even more tender.

Can I smoke these instead?
Absolutely. Smoke at 250°F until they reach about 145°F, then finish over high heat for a flavorful crust.

Should I marinate pork shoulder steaks?

You don't need to. Pork shoulder steaks have plenty of natural marbling, which helps keep them juicy and flavorful on the grill. Instead of a traditional marinade, we recommend lightly coating the steaks with olive oil, seasoning generously with Burn Pit BBQ Ground Pounder Garlic, and letting them rest in the refrigerator for 30 minutes to 4 hours before grilling. This gives the seasoning time to adhere and build flavor without overpowering the pork.

If you'd like a little extra depth, mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce, and 2–3 tablespoons of Ground Pounder Garlic into a simple seasoning paste. Rub it on the steaks and let them rest for 2–4 hours before grilling.

Looking for more simple grilling recipes? Browse the Burn Pit BBQ recipe collection for easy weeknight meals, backyard BBQ inspiration, and tips to help you cook with confidence. Don't forget to tag @BurnPitBBQ when you make this recipe—we'd love to see it on your grill!

The Best Grilled Chicken Thigh Marinade (Easy Backyard BBQ Recipe)

Juicy, flavorful grilled chicken thighs every single time.

There's a reason chicken thighs have become one of the hottest grilling recipes this summer. They're affordable, incredibly forgiving on the grill, and packed with more flavor than chicken breasts.

If you've ever pulled dry, rubbery chicken off the grill, this recipe is for you.

A simple garlic herb marinade combined with the right grilling technique creates juicy chicken with crispy skin, beautiful char, and flavor in every bite. Whether you're cooking on a Weber kettle, pellet smoker, gas grill, or charcoal grill, this recipe works.

At Burn Pit BBQ, we're all about making backyard cooking approachable. Great barbecue doesn't have to be complicated, it just needs quality ingredients, a little patience, and a grill.

Why Chicken Thighs Are Better Than Chicken Breasts

Chicken thighs contain more natural fat than chicken breasts, making them much more forgiving over direct heat.

That means:

• Harder to overcook
• More flavorful
• Stays juicy
• Great for beginners
• Budget-friendly for feeding a family

If you're just learning to grill, chicken thighs are one of the best meats to practice with.

Garlic Herb Grilled Chicken Thighs

Prep Time

15 minutes

Marinating Time

2–8 hours

Cook Time

12-25 minutes

Servings

6

Ingredients

Chicken

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil

Marinade

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons honey (optional)
• 2 tablespoons Burn Pit BBQ Ground Pounder Garlic Seasoning
• 1 tablespoon chopped fresh parsley

Instructions

Step 1: Make the Marinade

In a large bowl, whisk together:

• Olive oil
• Lemon juice
• Worcestershire
• Dijon mustard
• Honey
• Ground Pounder Garlic
• Fresh parsley

The mixture should be smooth and evenly combined.

Step 2: Marinate the Chicken

Pat the chicken thighs dry with paper towels.

Add them to a zip-top bag or container and pour the marinade over the top.

Massage the marinade into every piece.

Refrigerate for:

• Minimum: 2 hours
• Best: 4–8 hours
• Overnight is acceptable, but not necessary.

Step 3: Prepare the Grill

Preheat your grill to 375–400°F.

Clean and lightly oil the cooking grates.

Create two cooking zones:

• Direct heat
• Indirect heat

This gives you better control and helps prevent flare-ups from the chicken skin.

Step 4: Grill the Chicken

Place the chicken over direct heat.

Cook 5–7 minutes until the chicken releases naturally from the grate.

Flip the chicken and move it to indirect heat.

Continue cooking another 10–18 minutes until the internal temperature reaches 175–185°F.

Unlike chicken breasts, thighs become more tender as they cook slightly higher than the traditional 165°F minimum.

Step 5: Rest

Allow the chicken to rest for 5–10 minutes before serving.

The juices will redistribute throughout the meat, keeping every bite moist.

Why We Love Ground Pounder Garlic

Instead of reaching for several individual spices, we use Burn Pit BBQ Ground Pounder Garlic Seasoning.

It combines garlic with savory herbs and balanced spices to create bold flavor without overpowering the chicken. The lemon and Worcestershire brighten the marinade while the seasoning builds a rich, savory crust as it grills.

Simple ingredients. Big flavor.

Internal Temperature Guide

Chicken	Temperature
Safe Minimum	165°F
Best Texture for Thighs	175–185°F
Rest Time	5–10 minutes

Common Grilling Mistakes

Constantly flipping

Leave the chicken alone. Let it develop a crust before turning.

Cooking too hot

High heat burns the outside before the inside finishes cooking.

Skipping the thermometer

Every grill cooks differently. An instant-read thermometer is your best friend.

Not resting

Cutting immediately lets the juices run out.

What to Serve with Grilled Chicken Thighs

Complete your backyard meal with:

• Smoked Sweet Corn with Ground Pounder Garlic
• Grilled potatoes
• Coleslaw
• Macaroni salad
• Baked beans
• Watermelon
• Grilled asparagus

Frequently Asked Questions

How long should I marinate chicken thighs?

Two hours is enough, but four to eight hours develops the best flavor.

Can I use bone in chicken thighs?

Absolutely.

Increase the cooking time to approximately 12–15 minutes.

Can I make this on a pellet grill?

Yes.

Cook at 375°F until the chicken reaches 175–185°F.

Can I use chicken breasts?

Yes, but reduce the final temperature to about 165°F to prevent drying them out.

Why cook thighs higher than 165°F?

Chicken thighs contain more connective tissue than breasts.

Cooking them into the 175–185°F range allows that connective tissue to break down, making the meat noticeably more tender and juicy while remaining perfectly safe to eat.

Can I freeze the chicken in the marinade?

Yes.

Place the raw chicken and marinade into a freezer bag and freeze for up to three months.

Thaw overnight in the refrigerator before grilling.

Pro Tip

If you're cooking for a crowd, grill a double batch.

Chicken thighs reheat exceptionally well and make excellent leftovers for sandwiches, wraps, salads, and meal prep throughout the week.

Final Thoughts

Some of the best backyard meals aren't expensive steaks or complicated barbecue recipes.

They're simple recipes you can make on a weeknight with ingredients you probably already have on hand.

These Garlic Herb Grilled Chicken Thighs are proof that great barbecue is about technique, quality ingredients, and sharing a meal with the people around your table.

If you make this recipe, we'd love to see it. Tag @BurnPitBBQ on social media and show us what's cooking in your backyard.

Happy grilling!

 

This week on Grilling to Get Away, we're catching up after a busy stretch on the road.

We recap our time at Ribfest, share some of our favorite conversations with customers, and talk about what we've learned from another great event. Then we dive into one of the easiest summer side dishes you'll ever make—our smoked and grilled sweet corn recipe, including a few simple tips to help you get perfect corn every time.

To wrap things up, Greg shares stories from a recent salmon fishing trip on Lake Michigan, why time outdoors matters, and how those moments help us recharge before jumping back into business.

Whether you're firing up the grill, heading to the lake, or just looking for a laid-back conversation, pull up a chair and join us.

In this episode:

• Highlights and lessons from Ribfest
• How to grill and smoke sweet corn the easy way
• Salmon fishing stories from Wisconsin
• Why grilling, fishing, and the outdoors help us "get away"

If you enjoy the show, please subscribe, leave a review, and share the podcast with a friend who loves great food and the outdoors.

Follow Burn Pit BBQ

Instagram: https://www.instagram.com/burnpitbbqguys/

Facebook: https://www.facebook.com/burnpitbbq

Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ.

Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone.

Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems.

Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Smoked Turkey Breast on a Weber Kettle with Pop Smoke

Introduction

Turkey isn't just for Thanksgiving. A smoked turkey breast is one of the easiest ways to feed your family a flavorful, juicy meal without committing to a full bird. Cooking it on a Weber Kettle using indirect heat gives you that classic wood-fired flavor while keeping the meat incredibly tender.

For this cook, I kept it simple. A generous coating of Burn Pit BBQ Pop Smoke adds the perfect balance of sweet, savory, and smoky flavor that complements turkey without overpowering it. Whether you're making sandwiches, meal prepping for the week, or serving a backyard dinner, this recipe is one you'll come back to all year long.

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Smoked Turkey Breast on a Weber Kettle

Prep Time: 15 minutes
Cook Time: 2–3 hours
Smoker Temp: 250–275°F
Target Internal Temperature: 160°F (carryover cooking brings it to 165°F)
Servings: 6–8

Ingredients

• 1 boneless turkey breast (3–5 pounds)
• 2 tablespoons olive oil or melted butter
• Burn Pit BBQ Pop Smoke seasoning
• Apple or cherry wood chunks (optional but recommended)

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Instructions

Step 1: Prepare the Turkey

Pat the turkey breast dry with paper towels.

Lightly coat with olive oil or melted butter to help the seasoning stick.

Generously season all sides with Burn Pit BBQ Pop Smoke. Let it sit while you prepare the grill (or refrigerate for a few hours if you have the time).

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Step 2: Set Up the Weber Kettle

Arrange your charcoal for indirect cooking by placing the coals on one side of the grill.

Add one or two chunks of apple or cherry wood to the hot coals.

Stabilize your grill between 250–275°F.

Place a drip pan filled with a little water beneath where the turkey will cook.

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Step 3: Smoke the Turkey

Place the turkey breast on the cool side of the grill directly over the drip pan.

Close the lid with the top vent positioned over the turkey.

Maintain your temperature between 250–275°F throughout the cook.

Cook until the thickest part of the breast reaches 160°F, approximately 2–3 hours, depending on size.

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Step 4: Rest

Remove the turkey from the grill and loosely tent with foil.

Allow it to rest for 15–20 minutes before slicing.

Carryover cooking will finish bringing the turkey to the USDA-recommended 165°F while keeping the meat juicy.

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Serving Ideas

This smoked turkey is incredibly versatile:

• Slice for sandwiches
• Serve with mashed potatoes and vegetables
• Chop into salads
• Dice for wraps
• Add to soups or casseroles
• Make incredible leftover turkey melts

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Beginner FAQ

What temperature should I smoke turkey breast?

A grill temperature of 250–275°F gives you the best combination of smoke flavor, tender meat, and reasonable cook time.

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What internal temperature is turkey done?

Remove the turkey breast at 160°F in the thickest part.

After resting, carryover cooking will bring it to the safe serving temperature of 165°F.

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How long does it take to smoke a turkey breast?

Plan on approximately:

• 3 lb turkey breast: 2 hours
• 4 lb turkey breast: 2½ hours
• 5 lb turkey breast: 3 hours

Always cook to internal temperature rather than time.

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Do I need to brine it?

Not necessarily.

Many store-bought turkey breasts are already injected with a salt solution. If yours isn't, a simple overnight brine can add extra moisture, but this recipe produces excellent results without one.

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What wood is best for turkey?

Turkey pairs wonderfully with mild smoking woods:

• Apple
• Cherry
• Pecan
• Maple

Avoid using too much mesquite or hickory, as they can overpower the delicate flavor of the meat.

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Should I wrap the turkey?

No.

Unlike brisket or pork shoulder, turkey breast cooks relatively quickly and doesn't benefit from wrapping. Leaving it uncovered allows the smoke to build a beautiful color and flavorful bark.

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Can I cook this on another grill?

Absolutely.

This recipe works on:

• Pellet grills
• Offset smokers
• Kamado grills
• Gas grills set up for indirect heat
• Charcoal smokers

Simply maintain a cooking temperature between 250–275°F and cook until the internal temperature reaches 160°F.

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Burn Pit BBQ Tip

Pop Smoke was made for more than pork. Its sweet, savory profile is outstanding on poultry, creating a beautifully seasoned turkey with just the right amount of smoke and flavor. If you've only used it on ribs or pork shoulder, give it a try on turkey—you might find your new favorite way to use it.

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Final Thoughts

Turkey doesn't have to be reserved for the holidays. A Weber Kettle, a little charcoal, and a bottle of Burn Pit BBQ Pop Smoke are all you need to turn an ordinary turkey breast into a backyard barbecue favorite. Whether you're feeding the family on a Sunday afternoon or prepping lunches for the week, this recipe delivers juicy, smoky slices every time.

Fire up the grill, grab a bottle of Pop Smoke, and show everyone that turkey deserves a place in your barbecue rotation.

Fresh Wisconsin sweet corn + a little patience = some of the best corn you'll ever eat.

If you've ever pulled corn off the grill only to find it dried out, burnt, or still crunchy inside, you're definitely not alone.

Grilled corn seems simple, but it's one of those foods that's surprisingly easy to mess up.

This is the method I've been using with fresh Wisconsin sweet corn, and it's become my favorite way to cook it. The secret isn't a fancy seasoning or expensive grill, it's simply soaking the corn first and letting the husks protect it while it slowly cooks.

Once it's tender, peel back the husks, let the kernels char over the fire, then finish with butter and our Ground Pounder Garlic Seasoning.

Simple. Smoky. Sweet. And about as good as summer gets.

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Why Soak Corn Before Grilling?

One of the biggest mistakes people make is throwing fresh corn directly onto a hot grill.

The husks dry out almost immediately, burn away, and the kernels start losing moisture before they've had time to cook.

Soaking the entire ear of corn in water for several hours solves that problem.

The water trapped inside the husks creates steam while the corn cooks.

That steam:

• Keeps the kernels juicy
• Prevents the husks from burning too quickly
• Helps the corn cook evenly
• Adds another layer of smoky flavor

I simply filled a cooler with water, tossed the ears in, and let them soak for about 4 hours before firing up the smoker.

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Ingredients

Serves 4–6

• 6 ears fresh sweet corn (still in the husk)
• Water for soaking
• Butter
• Burn Pit BBQ Ground Pounder Garlic Seasoning

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Equipment

• Any smoker or grill
• Charcoal, pellets, or wood
• Tongs

This recipe works on virtually any grill or smoker. Whether you're cooking on a Weber kettle, pellet grill, gas grill, offset smoker, or ceramic cooker, the process stays the same.

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Instructions

Step 1: Soak the Corn

Place the corn (husks on) into a cooler, sink, bucket, or large container.

Cover completely with water.

Let soak for about 4 hours.

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Step 2: Fire Up Your Grill

Set your smoker or grill for indirect cooking.

Aim for:

225–250°F

This lower temperature lets the corn gently steam inside the husk while picking up light smoke flavor.

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Step 3: Smoke the Corn

Place the soaked ears directly on the grate.

Cook for approximately:

60–90 minutes

The exact time depends on the size and freshness of the corn.

You'll know it's getting close when the husks begin drying and the kernels feel tender when gently pressed.

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Step 4: Char the Corn

Carefully pull back the husks—but don't remove them completely.

Use them as a natural handle.

Place the exposed kernels directly over the heat for just a few minutes, rotating occasionally until they develop light char marks.

Don't overdo it.

You're looking for a little color and extra flavor—not burnt kernels.

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Step 5: Finish with Butter

Brush the hot corn generously with butter.

Season with Ground Pounder Garlic Seasoning while the butter is still melted.

Serve immediately.

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Tips for Perfect Grilled Corn

Don't skip the soak.

This is what keeps the corn juicy while preventing the husks from catching fire.

Leave the husks on while smoking.

They work like nature's foil, protecting the kernels and trapping moisture.

Char at the end.

Trying to char the corn first usually dries it out.

Cook first.

Color second.

Fresh corn matters.

Local sweet corn simply has more natural sugar, making it sweeter and more tender than corn that's been sitting in a warehouse for days.

If you're lucky enough to have a roadside stand nearby, this is the recipe for it.

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Frequently Asked Questions

How long should I soak corn before grilling?

Two hours is the minimum, but 4 hours gives the husks plenty of time to absorb water and produce steam during cooking.

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Do I have to soak the corn?

Technically, no.

But you'll lose moisture, increase the chance of burnt husks, and won't get nearly the same tender texture.

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What temperature should I grill corn?

For this method:

225–250°F

If you're cooking over direct heat only, expect a much shorter cook time and rotate frequently.

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How do I know when it's done?

The kernels should be bright yellow, juicy, and tender when pierced with a knife.

If they're still firm or crunchy, let them cook a little longer.

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Can I make this on a gas grill?

Absolutely.

Set one side of the grill to medium heat and cook the corn over indirect heat until tender before finishing directly over the flame.

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Can I season it before cooking?

You can, but I prefer seasoning after cooking.

Butter helps the seasoning stick, and the fresh garlic flavor from Ground Pounder really shines once the corn comes off the grill.

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Final Thoughts

Sometimes the best recipes are the simplest ones.

Fresh local sweet corn doesn't need much—just a little smoke, a little butter, and the right seasoning.

If you've struggled with grilled corn before, give this soaking method a try. It keeps the corn tender, adds just enough smoke, and finishes with that backyard barbecue flavor everyone loves.

Whether you're cooking burgers, ribs, chicken, or brisket, this is one side dish that'll disappear just as fast as the main course.

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Fire Up the Grill

If you make this recipe, let us know how it turned out! Share a photo on social media and tag Burn Pit BBQ so we can see what's cooking around your pit.

And if you haven't tried Ground Pounder Garlic Seasoning yet, this recipe might be the perfect place to start. It brings out the natural sweetness of fresh corn without overpowering it, making it one of our favorite summer combinations.