By Daniel Hale

Presented by Wildfire Outdoor Living

Pulled pork is one of those foods that may be even better the second time around.

For this installment of Back to Basics, we’re turning leftover pulled pork into a quick griddle meal that works just as well at home as it does at a tailgate.

Of course, here at BarbecueBible, we’re happy to smoke a pork shoulder from scratch. But if you already have pulled pork in the refrigerator—or pick some up from your favorite barbecue joint—you’re most of the way there.

For this recipe, I used the Wildfire Ranch Pro 30″ Griddle to turn the pork into crispy little slider patties. Think of them as pulled pork burgers, with bacon doing double duty as both topping and flavor.

Start With the Bacon

I started by cooking strips of bacon directly on the Wildfire griddle.

Once the bacon was crisp, I removed it from the griddle and set it aside for the sliders. More importantly, I left the rendered bacon fat right where it was.

That fat becomes the base for crisping the pulled pork.

You could certainly use butter or olive oil instead, but if bacon is going on the finished slider anyway, why not? Also: it’s bacon.

Turn Pulled Pork Into Crispy Patties

Instead of simply piling the pulled pork onto the griddle, I formed it into small patties about the size of the slider buns.

The patties don’t need to be packed tightly like hamburgers. Press them together just enough to hold their shape.

Place them directly in the hot bacon fat and let them cook without moving them around too much. You want the pork making solid contact with the griddle so the bottom develops a crisp, browned crust.

Flip the patties and crisp the second side.

The result is still tender pulled pork in the center, but with deeply browned edges and a crunchy exterior.

That contrast is what makes these different from simply reheating leftover barbecue.

Keep the Sliders Simple

Once the pork patties are crisp, the rest comes together quickly.

Chop the cooked bacon and pile it onto the pork. Add your favorite barbecue sauce if you like, then sandwich everything between slider buns.

Coleslaw makes a good topping, particularly if you want something cool and crunchy against the hot pork. Pickles would work, too.

But you don’t need much. The crispy pork and bacon should stay at the center of the slider.

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

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: Crispy Pulled Pork Bacon Sliders appeared first on Barbecuebible.com.

By Daniel Hale

Tailgating calls for food that’s easy to serve, easy to eat, and substantial enough to satisfy hungry sports fans. Here at BarbecueBible.com, we believe you can do better than the usual burgers and hotdogs. BBQ beef sliders check all three boxes, especially when the beef has been smoked low and slow over smoldering hardwood. Just one catch: You’ll want to smoke the beef the day before the game. Which, come to think of it, isn’t a catch at all, because by doing most of the prep ahead of time, you get to enjoy the game.

For this recipe, I went with chuck roast instead of brisket. It’s a smaller, more manageable cut of beef with plenty of marbling and rich flavor. It’s a lot more affordable (and these days, who isn’t worried about the grocery bill.). And when smoked properly, it makes a spectacular filling for BBQ sandwiches.

I used the Monument Denali 605Pro gas grill and Monument smoker box to smoke the chuck roast low and slow, developing a flavorful, smoky bark before chopping the beef for our sliders.

And yes, you can smoke beef on a gas grill. You just need the right setup, some wood chips, and patience.

Why Chuck Roast Works for BBQ Sliders

Chuck roast comes from the shoulder of the steer, an area that gets plenty of exercise. The meat contains loads of connective tissue and intramuscular fat, which make it particularly well-suited to low-and-slow smoking.

As the roast heats, the connective tissue gradually breaks down, helping transform a tough cut of beef into meat tender enough to cut with the side of a fork.

Chuck also has a practical advantage over brisket. You can purchase a roast weighing three to five pounds rather than committing to a 12 pound packer. For this smoke, I started with a boneless chuck roast weighing a little over 4 1/2 pounds.

If you have the time and patience, you can smoke a chuck roast until it’s tender enough to pull or shred with forks. I had neither, so I chopped the smoked chuck with a cleaver instead. It makes an excellent sandwich filling, especially when mixed with barbecue sauce.

How to Set Up the Monument Denali 605Pro for Smoking

A gas grill might not be the first thing that comes to mind when you think about smoking beef, but with indirect heat and a smoker box, it’s entirely possible.

I used the Monument Denali 605 gas grill, setting it up for indirect grilling with a target temperature of approximately 250°F.

The Monument smoker box holds wood chips, allowing them to smolder over an active burner and produce smoke inside the grill. The chuck roast sits away from the direct heat, where it can smoke slowly without scorching.

My target was 250°F, although the grill temperature fluctuated between approximately 230°F and 280°F throughout the smoke. Maintaining a steady low temperature can be tricky on a gas grill, even with the burners turned down.

Steven shared a little hack for managing the heat: Prop the grill lid open slightly with a small metal rod to allow some heat to escape. (I wish I’d known that one before I started!)

I added wood chips twice during the initial smoking stage. The goal was to develop a noticeable smoke flavor and a dark exterior bark, not to produce heavy smoke for the entire grilling session.

A few tips for smoking on a gas grill:

• Use indirect heat so the roast isn’t sitting directly over an active burner.
• Monitor the grill temperature and adjust the burners as necessary.
• Replenish wood chips when needed, especially during the early stages of smoking.
• Use a meat thermometer to follow the roast’s progress.

Smoking the Chuck Roast

I started by seasoning the chuck roast generously with Steven’s Texas Brisket Rub, covering all sides of the meat.

Once the Denali 605Pro was preheated and the smoker box was producing smoke, I placed the roast over indirect heat and closed the lid.

After four hours, the internal temperature was approximately 142°F. An hour later, it had only climbed to 147°F.

That slow progression isn’t unusual with a large piece of beef. Evaporative cooling can slow the rise in internal temperature, a phenomenon barbecue enthusiasts know as the stall. And personally, it drove me crazy.

By this point, the chuck roast had spent around five hours in the smoke, developing its bark and smoke flavor.

Rather than continuing to smoke the beef uncovered, I moved to the next stage: a covered finish to help tenderize the meat.

Finishing the Chuck Roast

Once the smoking stage was complete, I transferred the roast to a foil pan with beef broth, Worcestershire sauce, minced garlic, and onion powder.

I covered the pan tightly to retain moisture and moved it to the oven to finish. That’s a little tip I picked up from barbecuebible.com editor Nancy Loseke: Once the grill has done its job developing the smoke flavor and bark, there’s no need to keep burning propane—unless you want to. Your oven can take it from there.

The purpose of this stage is to help break down the connective tissue while keeping the meat moist. The liquid also collects beef juices that can be used later when preparing the sliders.

After more than eight hours of total grilling and finishing time, the chuck roast reached approximately 205°F internally.

Here’s something worth emphasizing: Internal temperature alone doesn’t guarantee tender beef.

Although the roast had reached the temperature normally associated with shreddable chuck, it wasn’t quite as tender as I had hoped. One section pulled apart relatively easily, while the larger portion still offered a little resistance.

Since it was getting late, it was time for Plan B. I decided to chop the meat instead.

And that proved excellent for sliders.

If you’re aiming for fully shredded beef, you have to keep cooking until a temperature probe or skewer slides into the thickest part with very little resistance. That final tenderness test is more important than reaching a particular temperature on the thermometer.

Building the Smoked Chuck Roast BBQ Sliders

With the beef rested and chopped, it was time to assemble the sliders.

I mixed some of the chopped smoked chuck roast with barbecue sauce, using just enough to coat the beef without overpowering the smoke flavor. You can use any barbecue sauce you like, including Steven’s Chipotle Molasses Barbecue Sauce. Personally, I prefer a sauce with less sugar for health reasons. I’m partial to Stubb’s Simply Sweet Reduced Sugar BBQ Sauce.

For the sandwiches, I kept it simple: Hawaiian slider rolls, smoked BBQ beef, and provolone cheese. The sweetness of the rolls worked nicely with the smoky beef and barbecue sauce.

These sliders are ideal for tailgating because you can prepare the beef the day before the game. Save some of the juices from the covered finishing stage to keep the meat moist when reheating.

On game day, simply reheat the beef until hot, toast the slider rolls, add the provolone, and assemble the sandwiches.

Smoked Chuck Roast BBQ Sliders for Game Day

The finished sliders were fantastic. The smoky beef, barbecue sauce, melted provolone, and sweetness of the Hawaiian rolls made a spectacular sandwich!

The Monument Denali 605Pro did a great job smoking the chuck roast. Paired with the Monument smoker box, it gave the beef plenty of smoke flavor and developed a nice bark, all on a gas grill.

Not bad for a tailgate sandwich!

Recipe

Smoked Chuck Roast BBQ Sliders

Smoked chuck roast, chopped or shredded and tossed with barbecue sauce, served on Hawaiian slider rolls with melted provolone cheese.

Yield: Approximately 16–20 sliders (estimated)

Method: Indirect smoking

Equipment: Gas grill, smoker box, meat thermometer, disposable foil pan, aluminum foil

Ingredients

For the smoked chuck roast:

• 1 boneless beef chuck roast (approximately 4 1/2 pounds)
• Steven Raichlen’s Texas Brisket Rub (or your favorite barbecue rub), enough to generously season the roast
• Wood chips, for smoking
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon jarred minced garlic
• 1 teaspoon onion powder

For the sliders:

• 16–20 Hawaiian slider rolls
• Your favorite barbecue sauce, to taste
• Sliced provolone cheese, enough for each slider

Instructions

1. Season the beef: Generously season the chuck roast on all sides with Steven Raichlen’s Texas Brisket Rub.
2. Set up the grill: Prepare the gas grill for indirect smoking at approximately 250°F. Fill the smoker box with wood chips and position it over an active burner according to the manufacturer’s instructions.
3. Smoke the chuck roast: Place the roast over indirect heat and close the lid. Maintain a grill temperature near 250°F, replenishing the wood chips as needed. Smoke until the roast develops a dark bark and reaches an internal temperature of approximately 165°F.
4. Cover the roast: Transfer the chuck roast to a disposable foil pan. Add the beef broth, Worcestershire sauce, minced garlic, and onion powder. Cover the pan tightly with aluminum foil.
5. Finish the roast: Return the covered pan to the grill over indirect heat. Continue smoking at approximately 250°F. When the internal temperature reaches 205°F, begin checking for tenderness. The beef is ready when a temperature probe or skewer slides into the thickest part with very little resistance.
6. Rest and chop: Remove the roast from the grill and let it rest for 20–30 minutes. Chop or shred the beef, reserving some of the pan juices.
7. Add the barbecue sauce: Toss the beef with enough barbecue sauce to coat it. Add a little reserved pan liquid if needed to keep the meat moist.
8. Prepare the slider rolls: Split the Hawaiian slider rolls and lightly toast them on the grill. Place a portion of BBQ beef on each bottom bun and top with provolone cheese. Warm briefly until the cheese melts.
9. Assemble and serve: Replace the top buns and serve warm.

Make-Ahead Tailgating Tip

Prepare the smoked chuck roast the day before the game. Refrigerate the chopped or shredded beef with some of the reserved pan juices in a covered container. On game day, reheat the beef thoroughly to 165°F, adding reserved liquid as needed to keep it moist. Toss with barbecue sauce and assemble the sliders shortly before serving.

A big thank you to Monument Grills for sponsoring this post.

The post Big Beef Flavor, Little Buns: <br />Smoked Chuck Roast Sliders appeared first on Barbecuebible.com.

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

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

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

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

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

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

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

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

Recipe

Barbecue University Chili Verde

Recipe by Steven Raichlen

Country-style pork ribs are smoked over wood, then gently braised with fire-roasted green chiles, tomatillos, onions, and spices. This crowd-sized chili serves 12 and tastes even better the next day.

Yield: 12 servings

Equipment: Grill or smoker; grill-safe Dutch oven or heatproof casserole; food processor; 2 cups wood chips or chunks, preferably mesquite, soaked for 1 hour and drained

Ingredients

• 20 to 24 fresh chiles, preferably a mix of poblanos, Anaheim, Hatch, or New Mexican chiles
• 2 to 3 jalapeño chiles
• 1-1/2 to 2 pounds fresh tomatillos, husked, washed, and halved
• 2 large Spanish onions, peeled and quartered through the stem ends
• 4 to 5 pounds country-style pork ribs, bone-in or boneless, each 3/4 to 1 inch thick
• Coarse salt and freshly ground black pepper
• 1 12-ounce bottle or can of beer, in a spray bottle
• 1 bunch fresh cilantro, coarse stems removed, with a few sprigs reserved for serving
• 4 cloves garlic, coarsely chopped
• 6 cups chicken broth, plus more as needed
• 1 tablespoon ground cumin, or more to taste
• 2 teaspoons dried oregano, preferably Mexican
• Sour cream or Mexican crema, for serving (optional)

Instructions

1. Set up your grill for direct grilling and preheat to high. Grill the chiles, jalapeños, tomatillos, and onions, turning as needed, until the chile skins blister and blacken and the onions develop a good char.
2. Transfer the grilled vegetables to a large bowl and allow them to cool. Peel, stem, and seed the chiles, reserving their juices. Remove any excessively charred layers from the onions and tomatillos. Coarsely chop the vegetables and garlic.
3. Working in two batches, process the roasted vegetables, cilantro, garlic, chicken broth, cumin, and oregano in a food processor. Pour the mixture into one or two grill-safe Dutch ovens or heatproof casseroles.
4. Prepare the grill for indirect grilling at 225 to 250 degrees F, placing a drip pan between the coal piles. Add 1/2 cup of wood chips or chunks to each pile, replenishing halfway through smoking. Alternatively, use a smoker according to its instructions. On a gas grill, use a smoker box or foil smoking pouch, starting on high until smoke appears, then reducing the heat to medium-low.
5. Season the pork generously with salt and black pepper. Place the ribs over the drip pan and smoke for 1 hour, turning once and periodically spraying with beer. Transfer the smoked pork into the chile mixture, submerging the pieces.
6. Cover the Dutch oven or casserole and place it on the grill. Cover the grill and braise for 1-1/2 hours, maintaining a temperature of approximately 300 degrees F by adding coals as needed.
7. Move the Dutch oven to a heatproof surface. Remove the pork, discard any bones, and cut the meat into bite-size pieces. Stir it back into the chili. Adjust the seasoning with additional broth, cumin, or salt if necessary. Serve in bowls, topped with sour cream or crema if desired, and garnish with cilantro.

See the original Barbecue University Chili Verde recipe.

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

Because Sometimes Bigger Is Better

By Steven Raichlen

Greetings from Barbecue University®, my school at the Alisal Ranch in Solvang, California. We always start the first class with a bang. And bangs (or bones) don’t get bigger than dino bones, aka brontosaurus bones, aka beef plate ribs, aka big bad beef ribs!

The beef plate rib certainly lives up to its reputation as “brisket on the bone.” Imagine the fatty richness of a barbecued brisket point with the gnaw-a-bility of a meaty sparerib. Imagine a single rib that weighs upwards of 2 pounds and easily feeds 2. When you order it at a restaurant, you can pay up to $50—for a single rib! I’m going to show you how to barbecue this spectacular beef bone at home for a fraction of the price.

What Are Dino Bones?

First the rib. Beef plate ribs are cut from bones 6, 7, and 8 on a steer’s ribcage. (MPS/NAMP 123A in butcher speak.) They come in a slab that’s the size of a laptop computer, tipping the scale at 6 to 8 pounds.

We source our beef ribs from the Nashville-based butcher shop and online meat purveyor, Porter Road. Founded by Chris Carter and James Peisker in 2010, Porter Road specializes in pasture-raised meats free of antibiotics and hormones, dry-aged and hand-cut. I order from them whenever I can: their meats are first rate. If you use code BarbecueBible you can get 15% off your first order.

How to Smoke Dino Bones

Once you have your dino ribs, cut the rack into individual bones. Individual bones mean more spice, more bark, and more woodsmoke on each rib. I like to keep the seasoning simple: coarse salt and cracked black peppercorns. Maybe a whiff of garlic powder and dried oregano. Whoops—I just gave away the formula for my Planet Barbecue Brisket Rub, which goes great on dino bones.

You can cook your dino ribs on a smoker, kamado, pellet grill, or charcoal grill. (Sorry, folks. It’s hard to smoke meat on a gas grill.) Preheat it to 250 degrees and add the wood (chunks or chips) following the manufacturer’s instructions every hour.

The other ingredient you need is time—lots of it—because dino ribs take at least 8 to 10 hours to cook, plus 1 to 2 hours resting in an insulated cooler or barbecue blanket before serving.

So how do you know when they’re done? The meat will have shrunk back from the ends of the bones by 2 inches or so and the meat will be soft and tender. The internal temperature on an instant-read thermometer should be around 200°F.

What to Serve with Dino Bones

And what do you serve with dino bones? If you’re me, nothing. I like to savor the rich beefy flavor, salt, pepper, and smoke all by themselves.

But Mrs. Raichlen likes my Chipotle Molasses Barbecue Sauce, so I wouldn’t say no to that.

Here, then, are Barbecued Dino Bones in all their beefy glory. Guaranteed to give brisket a run for its money!

Recipe

Dino Bones (Barbecued Beef Plate Ribs)

By Steven Raichlen

Big, meaty beef plate ribs seasoned with salt, cracked black pepper, and hot red pepper flakes, then smoked low and slow until tender.

Yield: 3 ribs, serving 3 hungry people
Method: Hot-smoking
Prep Time: 10 minutes
Smoking Time: 8 to 10 hours
Resting Time: 1 hour

Ingredients

• 3 full beef plate short ribs (rack of 6 to 7 1/2 pounds)
• 3 tablespoons coarse salt (sea or kosher), plus extra for serving
• 3 tablespoons cracked black peppercorns
• 2 tablespoons hot red pepper flakes
• Beer (optional)
• 1 cup beef stock (preferably homemade)

Equipment

• Smoker
• Oak, hickory, or mesquite wood, or a combination
• Aluminum foil drip pan
• Instant-read thermometer
• Insulated cooler (optional)

Instructions

1. Cut the rack lengthwise into individual bones and place them on a rimmed baking sheet.
2. Place the salt, pepper, and hot red pepper flakes in a small bowl and mix well. Generously sprinkle the rub on the ribs on all sides, including the ends, rubbing it into the meat with your fingertips.
3. Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. If your smoker has a water pan, fill it with water or beer to a depth of 3 inches. If it doesn’t have a water pan, fill a disposable aluminum foil pan with water or beer to a depth of 3 inches and place it below the rack on which you’ll be smoking the ribs. (Note: You don’t need to do this on a ceramic cooker.) Add wood as specified by the manufacturer.
4. Place the ribs in the smoker fat side up, with at least 2 inches between ribs. Smoke the ribs until darkly browned on the outside and very tender inside, 8 to 10 hours. If working on a smoker with the firebox at one end, shuffle the ribs a couple times so they cook evenly. To test for doneness, insert a metal skewer in the largest rib (through one end and parallel to the bone); it should pierce the meat easily. Another test for doneness is to insert an instant-read thermometer parallel to but not touching the bone; it should read 200°F. (Check the ribs to make sure all are done.) When done, the meat will have shrunk back from the ends of the bones by 1 to 2 inches.
5. Transfer the ribs to a large foil pan with the beef stock. Loosely cover the pan with aluminum foil and place it in an insulated cooler. Let the ribs rest for 1 hour before serving.
6. Just before serving, season each rib with a light sprinkling of salt.

The post How to Smoke Dino Ribs: Big, Bad Beef Plate Ribs appeared first on Barbecuebible.com.

Playoff football means the games get bigger, but the tailgate still starts long before kickoff.

For our Playoff Edition, we’re taking another look at the gear that helps make game day easier—from setup and grilling to serving and cleanup. Some of it is built for the parking lot, some works just as well at home, and all of it is ready for another round.

Here’s the 2026 Tailgating Essentials Playoff Edition.

By playoff time, the routine is familiar: pack smart, set up fast, grill well, and leave yourself enough time to enjoy the game. The right gear can make every part of the tailgate run a little more smoothly.

The post Tailgating Essentials 2026: Playoff Edition appeared first on Barbecuebible.com.

By Steve Nestor

What is your go-to appetizer when hosting a party at your house? Mine is chicken wings. My guests expect and look forward to the chicken wings. But sometimes I like to mix things up and surprise them with something new.

Here is an appetizer that is sweet, salty, savory, and speedy to make. If you are looking for a quick and delicious appetizer, I have just the thing: bacon-wrapped dates stuffed with blue cheese.

How to Make Bacon-Wrapped Dates

Here is how it all comes together. I used Medjool dates. I started by slicing down the side of each date and removing the pit. I then stuffed each date with a slice of blue cheese.

I cut the bacon in half and spread the slices out on the cutting board.

The Barbecue University Bacon Trick

One trick I learned when I was a student at Barbecue University is to use your hands to stretch out each slice of bacon to make it longer when wrapping food. Stretching out the bacon allows you to overlap the original edge of the bacon.

Next, I wrapped each date with a slice of bacon and secured it with a toothpick. I placed them in the refrigerator to help the bacon stick to the dates.

Griddling the Bacon-Wrapped Dates

I wanted the bacon to get crispy without burning, so I set up the Wildfire drop-in griddle over medium heat. I removed the toothpicks and placed the bacon-wrapped dates on the griddle seam-side down to sear them closed.

The dates grilled for 2 minutes on each side, for a total of 8 minutes. I finished the bacon-wrapped dates with hot honey for some kick.

The bacon was crispy and salty, the dates were warm and sweet, and the blue cheese created a creamy center. The spice from the hot honey balanced the sweetness of the dates and the richness of the blue cheese. Each bite provided a burst of flavors and textures.

Recipe

Bacon-Wrapped Dates with Blue Cheese and Hot Honey

Medjool dates are stuffed with blue cheese, wrapped in bacon, and griddled until the bacon is crisp. A drizzle of hot honey adds a spicy-sweet finish.

Ingredients

• 10 Medjool dates
• 10 slices or pieces blue cheese
• 5 slices bacon, cut in half crosswise
• Hot honey, for finishing

Instructions

1. Slice down the side of each date and remove the pit.
2. Stuff each date with a slice of blue cheese.
3. Cut the bacon slices in half and spread them out on a cutting board. Using your hands, gently stretch each piece of bacon to make it longer.
4. Wrap each date with a piece of bacon, overlapping the bacon slightly, and secure it with a toothpick.
5. Place the wrapped dates in the refrigerator to help the bacon adhere to the dates.
6. Set up the Wildfire drop-in griddle over medium heat.
7. Remove the toothpicks and place the bacon-wrapped dates on the griddle seam-side down to sear the bacon closed.
8. Griddle for about 2 minutes on each side, about 8 minutes total, or until the bacon is crisp.
9. Transfer the dates to a serving plate and finish with hot honey.

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, illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products designed to 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: A Hot Date with Bacon, Blue Cheese, and Hot Honey appeared first on Barbecuebible.com.

By BarbecueBible.com

What could be better than corned beef? Corned beef hash!

And what could be better than corned beef hash? A corned beef hash burrito!

Yes, breakfast on the grill or griddle is a thing, and no one does it better than our own Steven Raichlen. An inveterate early riser, Steven loves nothing better than to greet the new day by firing up the grill. (Early?—we routinely get emails from the guy at 4:30 a.m.)

Which brings us to Steven’s favorite Irish / American / Mexican mashup: the corned beef breakfast burrito.

First the corned beef. This salt- and spice-cured beef has a long history in Ireland, with an early reference appearing in a satirical poem from the 12th century. Corned beef isn’t hard to prepare from scratch (to learn how, click here), but you can make excellent burritos with store-bought corned beef. That’s what we call for here.

Next comes the burrito, which you’ll recognize as a large flour tortilla stuffed with meat, cheese, refried beans or other savory fillings. What you may not know is that the burrito takes its name from the Spanish word for “little donkey.” The tightly rolled tortilla resembles the bedrolls traditionally tied to the backs of pack donkeys. Huh! We didn’t know that either.

As for hash, it derives from the French word hacher—“to chop,” literally—the same origin as our word hatchet. For that’s what hash is, meat, potatoes, onions and other flavorings chopped into pieces and pan-fried in a skillet.

Whew—all this word play is making us hungry. So it’s time to fire up your griddle and make the best breakfast ever: a corned beef breakfast burrito.

Recipe

Griddled Corned Beef Hash Breakfast Burritos

Corned beef hash, potatoes, peppers, and jalapeños are wrapped in flour tortillas with grated cheese, then browned on a hot griddle until crisp.

Ingredients

• 2 tablespoons butter or extra virgin olive oil, plus additional oil for the griddle
• 1 onion, finely chopped (about 3/4 cup)
• 1 bell pepper, seeded and diced
• 2 jalapeños, seeded and diced; for more heat, leave the seeds in
• 2 cups cooked corned beef, diced
• 2 cups cooked potatoes or other root vegetables, coarsely or finely diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Louisiana-style hot sauce, or more to taste
• Sea salt and freshly ground black pepper
• 4 large flour tortillas
• About 1 cup grated cheddar or pepper Jack cheese

Instructions

1. Heat the butter or olive oil on a griddle or in a cast-iron skillet over medium-high heat. Add the onion, bell pepper, and jalapeños and cook until browned, about 3 minutes, stirring frequently.
2. Stir in the corned beef and potatoes and continue grilling until the potatoes are browned and the corned beef is heated through, 3 to 5 minutes.
3. Stir in the Worcestershire sauce and hot sauce and grill for 1 minute. Season with salt and pepper to taste.
4. Divide the corned beef hash among the flour tortillas. Sprinkle each with grated cheddar or pepper Jack cheese. Fold in the sides of each tortilla and roll tightly to form a burrito.
5. Heat the griddle to medium-hot and oil it well. Arrange the burritos seam-side down and griddle until crisp and browned on the bottom. Turn and brown the opposite side. Serve hot.

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: Corned Beef Hash Breakfast Burritos on the Griddle appeared first on Barbecuebible.com.

Tailgating season is back, and so is our annual roundup of gear for game day.

This year’s Tailgating Essentials guide brings together a fresh group of products designed to make grilling, serving, and hanging out before kickoff a little easier. Some are built for the parking lot, some work just as well at home, and all of them bring something useful to the table.

Here are our Tailgating Essentials for 2026.

Good tailgating gear has to earn the space it takes up. The products in this year’s guide are designed to make setup, grilling, serving, and cleanup a little easier before kickoff.

The post Tailgating Essentials 2026: Gear for Game Day Grilling appeared first on Barbecuebible.com.

 

By Daniel Hale

With football season fast approaching, it’s time to make my first tailgating meal. Being from California, I have to go with tri-tip!

A few years ago, I wrote about my first real attempt at grilling tri-tip. I cooked it indirectly on my Weber kettle, then finished it over direct heat for that amazing sear.

This time I wanted to take the same cut in a different direction. I decided to put a Santa Maria-style tri-tip on the rotisserie.

And what better grill to use than the Monument Eminence 605? This is a big grill. This isn’t something I’m throwing in the back of the car and hauling to a stadium parking lot. This was game-day cooking at home.

Rotisserie Tri-Tip on the Eminence 605

I started with Steven’s Santa Maria Tri-Tip recipe, seasoning the meat with coarse salt, black pepper, garlic powder, and dried rosemary. The tri-tip started at about 3 1/2 pounds before I trimmed a fair amount of exterior fat.

 

Once the meat was secured on the rotisserie spit, I set up the Eminence 605 for indirect cooking. I lit the burners on either side of the meat and left the burners directly below the tri-tip off. The grill settled in around 285 to 290°F.

The rotisserie kept the tri-tip turning steadily without any flipping or repositioning. After about 45 minutes, the deepest part of the roast had reached 117°F.

Finishing with the Infrared Rear Burner

The Monument Eminence 605 includes a rear infrared burner designed to work with the rotisserie. The rear burner is either on or off rather than adjustable like the main burners.

 

I turned on the infrared rear burner and kept the rotisserie running. The added radiant heat browned the outside while I watched the internal temperature closely.

I wanted medium-rare, so I pulled the tri-tip when the deepest part reached 130°F and let it rest before slicing. The finished meat had a pink center and a browned, rosemary-flecked exterior.

Tri-tip has grain that changes direction, so I separated the roast as needed and sliced each section across the grain. The method was different from my previous tri-tip cook, but the temperature strategy was familiar: cook it gently first, then use higher heat to finish the exterior.

Santa Maria-Style Sides on the Grill

A Santa Maria-style tri-tip called for the traditional supporting cast, so I also made Steven’s Santa Maria Garlic Bread and Santa Maria Pinquito Beans.

I made a couple of changes to the beans. Instead of pinquito beans, I used Frijoles Colorados Cortos (small red beans). I also substituted chipotle sauce for the red chile sauce. Other than that, I followed the recipe.

 

I cooked the beans in a saucepan on the Eminence 605’s side burner while the tri-tip was on the rotisserie. Bacon, ham, onion, garlic, tomato purée, chipotle sauce, and the seasonings all went into the pot with the beans.

For the garlic bread, I followed the Santa Maria Garlic Bread recipe. I grilled the bread at the end of the cook while the rest of the meal was coming together.

 

That gave me the full game-day menu: rotisserie tri-tip, Santa Maria-ish beans, and Santa Maria grilled garlic bread.

The Results

The tri-tip came out beautifully, with a pink center and a browned exterior from the infrared finish. The rosemary really came through in the Santa Maria seasoning and gave the beef a distinct herbal note without covering up the flavor of the meat. I especially liked what the chipotle sauce did for the beans, adding a deeper smoky flavor and a little heat. And the garlic bread may have been the surprise of the meal. Grilled until crisp around the edges and loaded with garlic butter, it was excellent alongside the tri-tip and beans.

Game Day at Home

I’ve now cooked tri-tip a few different ways, and the rotisserie gave me another one worth keeping. The Eminence 605 handled the slow roast, the infrared rear burner handled the finish, and the side burner gave me a place to cook the beans at the same time.

 

For a tailgating-season meal at home, it made good use of the grill without turning dinner into a juggling act.

A big thank you to Monument Grills for sponsoring this cook.

The post Kick Off Tailgating Season with Rotisserie Tri-Tip appeared first on Barbecuebible.com.

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

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

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

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

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

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

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

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

Make Bacon Jam

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

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

Make Bacon Bourbon

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

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

Bacon-Wrapped Onion Rings

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

Bacon on a Stick

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

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

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

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

Make Onion Bombs

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

Make Your Own Bacon

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

Our 48-hour homemade bacon method shows you how.

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.

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.

 

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.

A Twist on Indirect Grilling this German Staple Courtesy on Monument Grills

By John White

Suffering through one of the hottest summers on record, it’s tempting to project what it will be like in a few weeks. Cool and crisp with perfect weather for celebrating a bountiful harvest with grilled Bratwurst and, of course, cold beer!

That must be exactly what residents of Johnsonville, Wisconsin thought when they established National Bratwurst Day in the early 20^th Century – this year, celebrated on August 16^th.

In Sheboygan, Wisconsin – the “Bratwurst Capital of the World,” – residents grill them over charcoal and eat them on a special hard-crusted, soft-crumbed roll called a semmel, with brown German mustard, dill pickles, and an optional flourish of diced onions.

Being an enthusiast of all things Teutonic – that sounds delicious to me! But…can that wonderful, smoky flavor and slightly crisped texture be replicated on a gas-fired grill?

In their graciousness, our friends at Monument Grills have provided an opportunity for me to discover the versatility of their Mesa II unit, and I’d found that with its side-mounted burner and the Smoker Bar accessory, this grill can accommodate a variety of tasks – from boiling water, to frying bacon and, of course, grilling – making it a ‘one-stop’ workspace for nearly any culinary adventure.

Should you be motivated to celebrate National Bratwurst Day this week, the following provides and easy and efficient way to enjoy a German feast that is truly ‘wonderbar!’

The Menu

Grilled Bratwurst with German Potato Salad, Sauteed Onions, Homemade Sauerkraut and Homemade Mustard

For inspiration, I referred to Steven’s Bratwurst recipe, recommending an indirect method for grilling the ‘brats. Like a traditional frankfurter or hot dog, Bratwurst is easy to cook – and, in this case I used the Mesa II ‘Broil Zone’ feature with the Smoker Box (filled with water-soaked Applewood chips) positioned between the flames and, with the lid closed, I heated the grill grates to 325^.

Once up to temperature, I placed the Bratwurst (shout-out to Barth’s, in New Providence, New Jersey for the Beer and Thuringer Bratwurst) over the cool side of the grill. Turn the Bratwurst to cook it evenly and, when they reach an internal temperature of 150º to 160º, expose them to flame to blister the casing a bit.

It couldn’t be easier – and they grilled perfectly.

While the Brats are on the grill, use the side burner to sauté finely chopped white onion in oil or butter and serve over the Brats on your roll.

As an accompaniment, I used my wife’s German Potato Salad recipe for which I was able to use one saucepan on the Mesa II’s side burner for boiling water and frying bacon (Note: It’s important to fry the bacon in the same saucepan that’s used for completing the salad).

Recipe

Martine’s German Potato Salad

This warm German-style potato salad combines tender potatoes with crisp bacon, red onion, celery, garlic, and parsley. A tangy dressing made with apple cider vinegar, Dijon mustard, and maple sugar brings everything together while the potatoes are still warm.

Ingredients

• 1 pound yellow gold or red potatoes, small to medium size
• 1/2 teaspoon salt, for the boiling water
• 6 ounces bacon, cut into 1/2-inch pieces
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 to 2 tablespoons granulated maple sugar or sugar
• 2 cloves garlic, minced
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley
• 1/2 teaspoon salt, for seasoning the potato salad
• Freshly ground black pepper

Instructions

1. Scrub the potatoes and cut any larger potatoes so all the potatoes are uniform in size. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and add 1/2 teaspoon salt. Reduce the heat and simmer the potatoes for about 20 minutes, or until tender when pierced with a fork. Drain and transfer the potatoes to a cutting board. Let cool, then slice the potatoes into about 1/2-inch pieces.
2. Using the same pot, heat over moderate heat and add the bacon. Cook, stirring occasionally, until crispy. Remove the bacon from the pot and reserve about 2 tablespoons of the bacon fat.
3. With the pot off the burner, add the vinegar, sugar, Dijon mustard, salt, and pepper to the bacon fat. Return the pot to the heat, bring to a simmer, and whisk for a few minutes. Using a wooden spoon, stir in the chopped onion, celery, and minced garlic. Cook for a few minutes, until the garlic turns light golden.
4. Remove the pot from the burner and add the sliced potatoes, gently mixing from the bottom until the potatoes absorb the liquid. Fold in the cooked bacon and chopped parsley.
5. Transfer the potato salad to a serving dish and serve warm.

For an alternate side-dish, see our recently posted recipe for German Potato Salad.

To make this meal as authentic as possible, I also made a truly delicious Horseradish Mustard, from Steven’s book, Barbecue, Sauces, Rubs and Marinades.

Recipe

Horseradish Mustard

Recipe by Steven Raichlen

This homemade mustard gets its bite from a blend of yellow and brown mustard seeds and fresh horseradish. White wine, vinegar, brown sugar, and black pepper round out the flavor for a sharp, full-bodied condiment.

Ingredients

• 1/4 cup yellow mustard seeds
• 1/4 cup brown mustard seeds, or more yellow mustard seeds
• 1/2 cup white wine vinegar
• 1/2 cup dry white wine
• 3 tablespoons hot water
• 2 teaspoons light brown sugar
• 1 teaspoon coarse salt (sea or kosher), or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 ounces (about 2 inches) fresh horseradish root, peeled and cut into 1/2-inch pieces, or 4 tablespoons prepared white horseradish

Instructions

1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a nonreactive saucepan and bring to a boil over high heat. Remove the pan from the heat and cool to room temperature. Soak the mustard seeds at room temperature until soft, 1 hour.
2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse purée. Transfer the purée to the top of a nonreactive double boiler over simmering water, or to a nonreactive saucepan sitting in a sauté pan of simmering water. Add the brown sugar, salt, and pepper and cook, stirring often, until thick and creamy, 15 to 20 minutes. Don’t worry if the mixture isn’t quite as thick as commercial mustard; it will thicken as it cools. Remove the pan from the heat and let the mustard cool to room temperature. Correct the seasoning, adding salt and pepper to taste.
3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Take care not to inhale the volatile fumes. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for several weeks.

Variation

Sun-Dried Tomato Mustard

Prepare as for Horseradish Mustard, substituting 4 sun-dried tomatoes for the horseradish. Soak the tomatoes in hot water until soft, 1 hour. Chop and add them to the mustard mixture when you purée it in Step 2.

…and don’t forget…

Finally, what would a German meal of grilled Bratwurst be without a healthy serving of hand-crafted Sauerkraut and a cold German beer of your choosing.

Of course, it’s also important to grill plenty of Brats for friends and family to enjoy – Happy National Bratwurst Day!

The post Octoberfest in August? A Bratwurst Feast Worth Celebrating! appeared first on Barbecuebible.com.

Chicken thighs haven’t always received the respect they deserve. For years, many of us reached for boneless, skinless breasts, treating dark meat as a second-class citizen. My, how times have changed!

Today, we Americans have caught on to what grill masters around the world have long known: chicken thighs deliver deeper flavor, stay juicy over the fire, and represent one of the few remaining bargains at the supermarket.

Talk about versatile! Chicken thighs turn up in everything from Jamaican-inspired dishes to Japanese yakitori. A boneless chicken thigh is great for stuffing with herbs, ham, cheese, sausage, and more.

Bone-in chicken thighs take longer to cook than boneless, skinless breasts. They’re also fattier, so you need to be mindful of flare-ups. Yes, you can direct-grill bone-in, skin-on thighs (work over moderate heat), but our preferred method is to indirect-grill them at a high enough temperature (that would be 400°F) to render the fat and crisp the skin.

Here’s how to grill bone-in, boneless, skin-on, and skinless chicken thighs, including the best cooking times and temperatures—and a few of our secrets for keeping the meat juicy and the skin crisp.

Choosing Your Chicken Thighs

Chicken thighs are sold bone-in or boneless and with or without the skin. For classic grilled chicken thighs, we prefer skin-on—preferably bone-in. Among bone-in chicken pieces, thighs give you a generous portion of meat for the money, while the skin turns crisp and flavorful when grilled properly.

Boneless, skinless thighs cook more quickly and are a good choice for satays, yakitori, kebabs or other preparations where the chicken will be cut into smaller pieces.

The important thing is to match the grilling method to the type of thigh. Cook bone-in, skin-on thighs with indirect heat. Smaller pieces of boneless, skinless thigh should be direct-grilled over a hot fire.

Preparing the Thighs and the Grill

Brining the chicken before grilling will make the thighs even more succulent. For a wet brine, combine 2 tablespoons of coarse salt with 1 cup of warm water, then add a tray of ice cubes. Once the brine is cold, submerge the thighs and refrigerate for 1 hour.

For skin-on thighs, we prefer a dry brine. Sprinkle the thighs on both sides with about 1 teaspoon of coarse salt per pound of chicken, then refrigerate them uncovered for at least 4 hours. This seasons the meat while helping the skin dry out for a crisper finish.

Before grilling, trim off any large pieces of loose skin or excess fat, but leave enough skin to cover and protect the meat. Pat the thighs thoroughly dry. If you haven’t brined the thighs, now’s the time to apply your favorite barbecue rub or seasonings. Of course, we’re partial to one of Steven Raichlen’s barbecue rubs or seasoning blends.

Set up the grill for indirect grilling and preheat it to 375^° to 400^°F. On a charcoal grill, arrange the coals on opposite sides of the firebox and leave the center free of direct heat. On a gas grill, light the outside burners and set them to medium, leaving the center burner off. Close the lid and adjust the burners as needed to maintain a temperature of 375^° to 400^°F. Clean and oil the grill grate before adding the chicken.

How to Grill Bone-In, Skin-On Chicken Thighs

Arrange the thighs skin side up in the center of the grill grate, away from the heat. Replace the lid and grill for about 45 minutes. There is no need to turn the thighs while they cook.

Begin checking for doneness after 35 minutes. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Chicken is safe to eat at 165^°F, but we prefer to cook thighs to 175^° to 185^°F. At this higher temperature, the connective tissue breaks down, and the dark meat becomes especially tender.

If the chicken is done but the skin needs additional crisping, move the thighs briefly over direct heat, skin side down. Watch them closely and return them to the indirect zone at the first sign of flare-ups.

Transfer the thighs to a platter and let them rest for about 5 minutes before serving.

How to Grill Boneless Chicken Thighs

Boneless, skinless thighs cook much faster than bone-in thighs. Open them flat and grill over medium-high direct heat for 5 to 7 minutes per side, until nicely browned and the internal temperature reaches at least 165°F. Because their thickness can vary, check each thigh individually with an instant-read thermometer.

Smaller pieces cook even faster. Steven’s Moroccan Chicken Kebabs, for example, use 1/2-inch cubes of boneless thigh grilled over high heat for about 3 minutes per side.

Stuffed or rolled boneless thighs are the exception. Their greater thickness makes them better suited to indirect grilling with the lid closed.

Chicken Thigh Grilling at a Glance

Preferred cut: Bone-in, skin-on thighs for moist meat and crisp, flavorful skin.
Grill setup: Two-zone fire for bone-in thighs; direct heat for boneless, skinless thighs.
Grill temperature: 375^° to 400^°F for bone-in, skin-on thighs.
Bone-in cooking time: About 45 minutes over indirect heat.
Boneless cooking time: About 5 to 7 minutes per side over medium-high direct heat.
Small thigh pieces: About 3 minutes per side over high direct heat.
Internal temperature: Chicken is safe at 165^°F, but we prefer bone-in thighs cooked to 175^° to 185^°F for more tender dark meat.
Rest time: About 5 minutes before serving.

Saucing Chicken Thighs and Avoiding Common Mistakes

If you’re using a barbecue sauce—especially one containing sugar—brush it on during the final few minutes of grilling. Applying it too early can cause the sauce to burn before the chicken is cooked through. Brush the thighs lightly, give the sauce a minute or two to set, and serve additional sauce on the side.

A few other mistakes can stand between you and great grilled chicken thighs:

Starting with wet skin: Pat the thighs dry so the skin can brown and crisp.

Cooking skin-on thighs entirely over direct heat: Dripping fat can cause flare-ups and scorch the chicken before the inside is done.

Walking away during the final crisping: If you move the thighs over direct heat, stay close. The skin can go from crisp to burned quickly.

Relying on time or color alone: Grills and chicken thighs vary. Use an instant-read thermometer to determine when they’re done rather than cutting into the meat.

Chicken Thigh Recipes to Try

More Chicken Grilling Guides

• How to Grill Perfect Skinless, Boneless Chicken Breasts
• Your Guide to Grilling Crispy Chicken Wings
• Smoke-Roasted Chicken Drumsticks: Tips and Recipe

The post Crispy, Juicy, and Flame-Kissed: The Secrets to Grilled Chicken Thighs appeared first on Barbecuebible.com.

By Steven Raichlen

It’s America’s favorite seafood. Despite its diminutive name and size, we consume more than 5 pounds per person—for every man, woman, and child—per year.

I’m talking, of course, about shrimp.

Shrimp is quick and easy to grill, delivering a satisfying taste in a matter of minutes. It’s pure protein and in this world of $50-a-pound strip steaks, it’s mercifully affordable. It absorbs virtually any spice, marinade, and smoke flavor you throw at it, without losing its own unique briny flavor. Not everyone eats oysters, clams, or sea urchins. Everyone loves shrimp.

Withal, not all shrimp is created equal, nor do all varieties cook the same on the grill. Here’s what you need to know to grill the perfect shrimp every time. And while we’re at it, we’ll give you some pointers on grilling shrimp’s big brother: lobster.

What You Need to Know About Shrimp

What’s the Difference Between Shrimp and Prawns?

A simple question with a complicated answer. In the U.S. we tend to call these crustaceans “shrimp.” In the UK, people call the same shellfish “prawns.” (In Italy, prawns are called “scampi.”) There are also anatomical, zoomorphic, and biological differences too complicated to get into. Don’t let that interfere with the pleasure of grilling them.

What Size Shrimp Is Best for Grilling?

Shrimp range in size from Quebec’s diminutive crevettes Nordiques (so tiny you can fit a dozen in a tablespoon) to Africa’s black tiger prawn, which can grow up to a foot in length. Shrimp in the U.S. are sold by the “U” size—for example, U-16 means fewer than 16 headless shrimp to a pound. That’s what I use when making shrimp kebabs. When grilling individual shrimp, I buy U-8s or U-10s—also sold as “colossal.”

Should You Grill Shrimp With the Heads On?

In much of the world, people grill shrimp with the heads on. There’s lots of flavor in the head (don’t be embarrassed to suck it out), and it looks cool as all get out. Never underestimate the power of looking cool at the grill.

Should You Grill Shrimp With the Shells On?

I like grilling shrimp in the shell. Fire-charred shells add flavor and keep the meat moist. I like grilling peeled shrimp because they’re quicker and easier to eat (and easier to marinate). There’s a place for both in my barbecue world.

Should You Leave the Tails On?

A lot of restaurants leave the tails on—to remind you that the creature you’re about to eat once swam in the ocean. Or maybe to give you a handle when eating shrimp with your fingers. The fire-charred tail adds a bit of flavor. But it also adds another step come time to eat the shrimp, so omit it if you prefer.

How to Devein Shrimp

A visible black vein in a cooked shrimp is off-tasting and unsightly. Here are three ways to remove it.

1. Use a shrimp peeler and deveiner. Insert the deveiner in the fat end of the shrimp and push. The shell and vein will come off easily.
2. Butterfly the shrimp—that is, make a V-shaped cut along the back of the shrimp to cut out the vein and the flesh immediately surrounding it. The advantage of this method: The shrimp curls into an attractive butterfly shape as it cooks.
3. Insert the tine of a fork in the rounded part of the back under the vein and gently lift. Most of the time, the vein will pull right out.

How to Grill Shrimp

In a nutshell, directly over high heat. Grill small shrimp kebab-style (threaded on bamboo or metal skewers). The skewer should pass through the head end and tail end so each shrimp lies flat on the grate. It’s a lot easier to turn 4 kebabs than 20 individual shrimp.

For the really big guys, like African black tiger prawns, cut them almost in half through the back (cut lengthwise), butterfly them open, and grill as you would a lobster tail. And don’t overlook smoking: Smoked shrimp make an awesome shrimp cocktail.

Figure on 1/2 pound of headless shrimp per person.

Which Shrimp Should You Grill?

Shrimp remain mercifully regional, and each variety has its own distinct texture and taste. If you live on the southeastern seaboard, you eat delicate Carolina shrimp. If you come from Down East, sweet white Maine shrimp are your ticket. Down my way, in south Florida, we grill succulent Key West pinks. Californians and Hawaiians savor spot prawns—so named for the black eye-like mark on the side of the shell. Wild-caught shrimp are my personal favorite—buy them whenever you can.

Otherwise, you’ll use farmed shrimp, which are mercifully affordable and available everywhere. If you’re worried about the provenance, look for the Marine Stewardship Council label on wild-caught shrimp. For farmed shrimp, look for certification from the Aquaculture Stewardship Council or Best Aquaculture Practices.

When buying shrimp, use the sniff test. They should smell briny and fresh, like the seashore, not a fish store. Avoid shrimp that smell ammoniated or like bleach.

A Word About Grilling Lobster

Here in North America, we have two basic varieties to choose from. Down my way, in Miami, we get spiny lobster, also known as Florida lobster (or langosta among our many Spanish speakers). Its lack of claws and wide meaty tail makes it ideal for grilling. Up in Martha’s Vineyard, where I spend my summers, we have Homarus americanus, Maine lobster, distinguished by its large front claws. Spiny is easier to split and grill (and it’s my wife’s favorite), so that’s the recipe featured here.

Here are five of our favorite shrimp and lobster recipes, starting with a New Orleans classic: Emeril Lagasse’s Barbecued Shrimp.

Shrimp and Lobster Recipes to Try

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: How to Grill Shrimp and Lobster appeared first on Barbecuebible.com.

By Steven Raichlen

Some years ago, while researching Japanese barbecue, I found myself at a produce market in Tokyo. There, amid the Yubari king melons and giant Amaou strawberries, was a $70 peach.

Flabbergasted, I asked the vendor how a single peach could cost $70. He explained the philosophical differences between Japanese and American agriculture.

“An American farmer looks at a peach orchard and thinks about how many tons of peaches he will harvest,” the vendor said. “A Japanese farmer looks at his orchard and thinks that one tree will produce peaches far superior to all the rest. And on that tree, one branch will produce a peach so extraordinary, connoisseurs will line up to pay $70 for the privilege of buying it.” (Sadly, I was not among them.)

Why Grill Peaches?

I’m not going to tell you about a $70 peach this week, but I will tell you about a peach dish that tastes like a million bucks. It involves a spice, an herb, and a piece of cooking equipment near and dear to our hearts. You guessed it: the grill.

The spice in question is cinnamon—more precisely, the rolled bark of the tree that gives us ground cinnamon: the cinnamon stick.

The herb is celebrated across Planet Barbecue for its vibrant refreshing flavor: fresh mint.

To put them together, you make mini kebabs with peach quarters and mint, using cinnamon sticks as skewers.

The Bourbon-Brown Sugar “B3” Glaze

Like all good barbecue, these grilled peach kebabs come with a sauce—in this case, my “B3” sauce. The three Bs are bourbon, brown sugar, and butter, with a whisper of heavy cream to hold them together.

Grill over a hot fire to caramelize the outside of the peaches, leaving the inside juicy and raw.

The crowning touch? Serve the grilled peaches over ice cream.

Summer never tasted so good!

How to Make Cinnamon-Grilled Peaches

Recipe

Cinnamon-Grilled Peaches with Bourbon Glaze

Recipe by Steven Raichlen

These fresh peach kebabs use cinnamon sticks as skewers, with mint leaves tucked between the fruit. As the cinnamon sticks char, the heat releases their aromatic oils. The peaches are finished with a creamy bourbon, brown sugar, and butter glaze.

Method
Direct grilling

Serves
4

Ingredients

• 4 large ripe freestone peaches
• 1 bunch large fresh mint leaves
• 8 cinnamon sticks

For the B3 Glaze

• 1/4 cup bourbon
• 1/4 cup brown sugar
• 1/4 cup (4 tablespoons) unsalted butter
• 2 tablespoons heavy cream
• 1 pint vanilla ice cream, for serving

You’ll also need: Bamboo skewer and martini glasses

Instructions

1. Cut each peach in half along the crease, running your knife in a circular motion around the peach and cutting to the pit. Twist the halves in opposite directions to separate them. Using a spoon, pry out and discard the pit. Cut each peach half in half.
2. Using a bamboo skewer, poke a starter hole through the middle of each peach quarter. Skewer 2 quarters on each cinnamon stick, placing a fresh mint leaf between them.
3. Make the B3 glaze: Combine the bourbon, brown sugar, butter, and heavy cream in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 3 minutes.
4. Set up the grill for direct grilling and heat to high. Brush and oil the grill grate.
5. Arrange the peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting frequently with the bourbon glaze.
6. Spoon the ice cream into martini glasses. Place 2 peach skewers in each glass and spoon the remaining bourbon glaze on top. Garnish each with a sprig of mint and serve at once.

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 Peach Meets Grill: Cinnamon-Grilled Peaches with Bourbon Glaze appeared first on Barbecuebible.com.

If you’re like us, we wait all year for summer corn. Wherever you live, summer means one thing: corn is at its peak, and there’s no better way to cook it than—you guessed it—on the grill. Live fire brings out corn’s sweetness, adding an inimitable smoky flavor. Grilling turns a simple ear into one of the great pleasures of the season.

Selecting Good Corn

Great grilled corn starts at the market. Look for ears with bright green husks that cling tightly to the cob and silk that feels slightly moist, not dry or brittle. The kernels should feel plump through the husk, and the ear should feel heavy for its size.

And, of course, buy local. Here at barbecuebible.com, we’re incredibly lucky. Steven lives in Martha’s Vineyard; Daniel in North Carolina, John in New Jersey, Nancy in Iowa, and Jared in New York. All of us have fantastic local corn in July and August.

Avoid corn with dried-out husks, blackened silk, soft spots, or missing kernels near the tip. Corn starts losing sweetness soon after it’s picked, so buy it as fresh as you can and grill it the same day if possible.

Ways to Grill Corn

There are a few basic ways to grill corn, and each gives you a different result.

Corn Naked (without the husk and directly over a hot fire)

This is my favorite way to grill corn. You remove the husk (or fold it back over the stem to make a handle), brush the ears with melted butter or extra virgin olive oil, and season generously with salt and pepper. Then direct grill it over high heat until the kernels are nicely browned, basting with more melted butter as the corn cooks. The high dry heat caramelizes the natural plant sugars in the corn, making it all that much sweeter and smokier.

Corn Caveman Style

If you like your corn with even more smoke and char flavor, set up your grill (charcoal please) for caveman grilling—that is remove the grill grate ad rake out the embers in an even layer. Lay the corn in its husk directly on the coals. Grill until the husk burns off, turning with tongs, but not so long that the sweet kernels burn. Figure on 2 to 3 minutes per side, 8 to 12 minutes in all.

Corn in the husk

This method gives you juicy corn with a gentle roasted flavor. Pull back the husks without removing them, strip away the silk, brush the ears with melted butter and season with salt and pepper, then pull the husks back over the ears. Direct grill the corn over medium-high heat for 15 to 20 minutes, turning occasionally, until the husks are browned and the kernels are tender.

Corn in Foil

In a word, don’t. Foiled corn steams rather than grills. Use one of the methods above.

How to Know When Corn Is Done

Corn is done when the kernels are golden brown, hot, and tender. If you press a kernel lightly, it should give a little and release juice. Corn grilled directly on the grates should have browned or lightly charred spots, but the kernels should still look plump.

Flavor Ideas from Planet Barbecue

Once the corn comes off the grill, the fun starts. Butter, salt, and pepper are enough when the corn is fresh and sweet, but grilled corn also loves bold seasonings. In Mexico, it’s slathered with mayonnaise, sprinkled with grated Cotija cheese (parmigiano or romano also work well), and sparked with chile and lime. In India, it might be electrified with cayenne and lime. Steven loves Cambodian style grilled corn, brushed with coconut milk and curry paste and dusted with shredded coconut.

Here are some fantastic recipes to try to make the best grilled corn you’ve ever tasted!

The Best Way to Grill Corn

However you grill it, corn does not need much to be great. Start with fresh ears, choose the method that gives you the texture and char you want, and serve it hot. Husk, foil, or directly on the grates—when summer corn is at its peak, the grill is the best place for it.

Frequently Asked Questions

How long does corn take on the grill?

Naked corn, with the husk removed, usually takes 8 to 12 minutes over high heat. Turn the ears every 2 to 3 minutes so the kernels brown evenly without burning.

Is it better to grill corn in the husk, in foil, or directly on the grates?

It depends on the result you want. Corn grilled naked, meaning husked and cooked directly over the fire, gives you the most char and live-fire flavor. Corn grilled caveman style has the biggest wow factor because the ears cook directly on the embers. Corn grilled in the husk stays juicy and has a gentle roasted flavor.

Should you soak corn before grilling?

You can soak corn if you’re grilling it in the husk, but it is not mandatory. A 15- to 30-minute soak can help keep the husks from burning too quickly. You do not need to soak corn that is grilled directly on the grates or caveman style.

Why did my grilled corn dry out?

Corn can dry out if it cooks too long, if the heat is too high, or if it is grilled directly over the fire without enough turning. Pull the corn while the kernels are still plump and juicy, and baste often with melted butter or extra-virgin olive oil. Once the kernels start to shrivel, the corn is overcooked.

Can you put butter or olive oil on corn before grilling?

Yes, but it depends on the method. For corn grilled directly on the grates, use a light coating of oil before grilling, then add butter after the corn comes off the grill to avoid flare-ups.

The post Corn on the Grill: Three Ways to Do It Right appeared first on Barbecuebible.com.

By Daniel Hale

All hail the hotdog! For some people, it’s an affordable staple. For others, it’s a rite of summer—along with baseball and backyard barbecues. For yet others, it’s the barbecue equivalent of a blank canvas—awaiting embellishments ranging from green pickle relish and chopped onions (Chicago) to beef chili (Detroit) to bacon and pinto beans (the Sonoran hotdog from Arizona).

Few foods are as regional as the humble hot dog. Nearly every part of the country has its version, and everyone has a favorite they’ll insist is the best.

Since July is National Hot Dog Month, I decided to make six different American hotdogs. Some are classics, some are personal favorites, and all of them prove there’s more than one way to build a great dog.

Setting Up the Grill

One of the things I wanted to take advantage of for this cook was the versatility of the Denali 605 Pro from Monument Grills. Besides its spacious cooking surface, the grill features a removable center cooking grate that can be swapped out for accessories. For this cook, I replaced it with Monument’s Round Cast Iron Cooking Plate.

That gave me the best of both worlds. The hot dogs cooked over the main grill grates while the cast iron plate handled everything else. Onions and peppers caramelized, and the plancha was perfect for cooking the bacon-wrapped hot dogs without worrying about flare-ups. Having both cooking surfaces going at the same time made preparing six different hot dogs much easier than trying to juggle multiple pans indoors.

6 Regional American Hot Dogs

Frankie Frankk’s “Lou Dog”

This one is special for me because it’s local. If you live in the Raleigh area, there’s a good chance you’ve heard of Frankie Frankk’s, a popular hot dog cart that’s developed a loyal following over the years. One of their signature creations is the Lou Dog, and while this isn’t an exact copy, it’s definitely inspired by it.

Chili, pimento cheese, and a drizzle of hot honey works surprisingly well. The rich chili and creamy pimento cheese create a classic Southern flavor, while the hot honey adds just enough sweetness and heat.

The Barbecue Dog

This one may not belong to any particular city, but it absolutely belongs on this list. I wrapped the hot dog in bacon, seasoned it with barbecue rub, and cooked it on the cast iron cooking plate until the bacon was crisp. After that came a brush of barbecue sauce and a handful of pickle chips.

Smoky bacon, sweet and tangy barbecue sauce, a little extra seasoning, and crunchy pickles turn an ordinary hot dog into something that eats more like barbecue.

Kansas City Dog

The Kansas City Dog keeps things relatively simple, but sometimes simple is exactly what works. Melted Swiss cheese and tangy sauerkraut are served on a sesame seed bun, creating a balanced combination.

The sauerkraut cuts through the richness of the hot dog while the Swiss adds a mild, nutty flavor. It’s one of those combinations you probably wouldn’t think to make, but after one bite you’ll understand why it’s become a regional favorite.

Coney Dog

No list of iconic American hot dogs would feel complete without a Coney Dog. Not to be confused with Coney Island in Brooklyn, the Coney Dog is most closely associated with Detroit. Piled high with chili, chopped raw onions, yellow mustard, and shredded cheddar cheese, it’s messy, hearty, and worth every napkin you’ll need afterward.

LA Street Dog

Speaking of messy, this one might be my favorite simply because of the memories it brings back. I grew up in Los Angeles, and bacon-wrapped street dogs were everywhere after concerts, sporting events, and nights out. You could smell them cooking from half a block away.

Wrapped in bacon and topped with grilled onions, peppers, mayonnaise, ketchup, mustard, and a whole jalapeño, this is definitely the biggest hot dog of the bunch. Cooking it on the cast iron plate made it easy to crisp the bacon while caramelizing the vegetables right beside it. One bite immediately transported me back to SoCal.

Southern Slaw Dog

Sometimes less really is more. The Southern Slaw Dog skips all the extra toppings and lets creamy coleslaw do the work.

Cool, crunchy slaw adds freshness and texture while complementing the smoky flavor of the grilled hot dog. Around the Carolinas, this combination has been a favorite for decades, and after one bite it’s easy to understand why.

Which One Will You Try First?

One of the best things about hot dogs is how personal they are. Every region has its own version, and every griller eventually finds a favorite combination. That’s what made this cook so much fun. It was simple, messy, and a good reminder that sometimes the best grilling ideas start with something as familiar as a hot dog.

The Denali 605 Pro made this cook especially enjoyable. I was able to grill the hot dogs on the main grates while cooking the vegetables and bacon-wrapped dogs on the Round Cast Iron Cooking Plate. It kept everything moving and made it easy to build six different hot dogs without juggling pans indoors. Thanks to Monument Grills for sponsoring this post.

The post Grilling Across America: <br />6 Regional Hot Dogs I Love appeared first on Barbecuebible.com.