You can bake bread on a grill? Yes! It’s super easy. The beauty of quick breads is that you don’t need any yeast. With this Irish soda bread recipe, you don’t even need an oven. With steady indirect heat and the lid down, your gas or charcoal grill functions like an outdoor oven. Luckily, Irish […]

Published On: 3/6/2026 Last Modified: 5/22/2026

Tired of the same smoked baby back ribs? Add a surprise depth of flavor by curing the ribs like bacon before smoking. Here’s the recipe.

Published On: 3/5/2026 Last Modified: 4/2/2026

It’s the irony of being a cookbook writer: you always look forward, not back. That is, you’re always thinking about new recipes—not those favorite dishes you created for cookbooks past. I recently had a chance to revisit two such dishes at this year’s Barbecue University: Pac-Rim rotisserie chicken and Thai grilled beef salad. Both owe […]

Published On: 3/5/2026 Last Modified: 4/2/2026

In this recipe, the classic Mexican stew, pozole rojo, is made super-juicy and a little smoky with the science of sous vide que. If you’re looking for a stick-to-your-ribs meal, you can’t do much better than Mexican pozole. It’s full of deep flavors, feeds a crowd, and is pretty easy to make. The one caveat: […]

Published On: 3/5/2026 Last Modified: 5/29/2026

Here’s Nobu’s world famous miso black cod dish, reverse-engineered and simplified for home cooks as miso maple salmon. Nobu Matsuhisa is among the world’s most famous chefs. He specializes in Japanese food with a Peruvian twist and operates more than 50 Nobu restaurants around the globe, each of which serves his most celebrated dish: miso […]

Published On: 3/5/2026 Last Modified: 6/3/2026

Pork shoulder is slowly simmered in a copper pot to create deliciously addictive, authentic carnitas! Sterling “Big Poppa” Ball shows you how in this recipe!

Published On: 3/5/2026 Last Modified: 4/2/2026

Get your tastebuds buzzing with this flavor-packed twist on a traditional smash burger, featuring smoked BBQ brisket.

Published On: 3/5/2026 Last Modified: 4/2/2026

You’ve seen those steaks served on swords at Brazilian steakhouses, right? This Wagyu Picanha steak recipe shows you how to make that steak yourself for a lot less money. Pincanha (pee-CAHN-ya) comes from the part of the steer that usually gets branded with a hot branding iron—near the rump. This triangular cut is also called […]

Published On: 3/5/2026 Last Modified: 6/1/2026

rendered beef tallow in jar

Published On: 3/5/2026 Last Modified: 4/2/2026

{NL} Making butter is simple, fun, and well worth the little effort it takes. It‚¬â„¢s a great project for kids, too. My recipe shows you how to make butter and buttermilk at home and how ridiculously easy it is. {NL}{NL}{NL}{NL} Will homemade butter taste better? A lot depends on the quality of the cream you […]

Published On: 3/5/2026 Last Modified: 4/2/2026

This beef rub tastes great on all red meats, including lamb and even duck breasts. It only has a teeny bit of sugar, so it can handle pretty high heat. I know baking soda seems weird here, but it raises the pH and helps create a better crust.

Published On: 3/5/2026 Last Modified: 4/2/2026

Classic Kansas City BBQ Sauce is sweet, thick, and red. This simple twist on the classic is all that, plus it’s extra red. Only you will know that raspberries are in the mix, but you can offer a prize to the guest who guesses the secret ingredient. (Don’t worry, there aren’t any pesky raspberry seeds […]

Published On: 3/5/2026 Last Modified: 4/2/2026

This Candied Bacon Roses recipe is like an edible flower bouquet of bacon. Be the hero of Valentine’s Day, Mother’s Day, or any special day.

Published On: 3/5/2026 Last Modified: 4/2/2026

An authentic recipe for creamy, savory Big Mac Sauce that takes burgers to another level Everyone knows the iconic McDonald’s burger has its own special sauce: Big Mac Sauce. Some say a Big Mac tastes so good because of this sauce. Well, we found what appears to be the authentic Big Mac Sauce recipe itself. […]

Published On: 3/5/2026 Last Modified: 5/30/2026

Grilled chicken has never tasted better thanks to this recipe featuring our amazing Simon & Garfunkel Rub, a wonderful herb based rub that is great on chicken, turkey, and veggies. As with most grilled chicken recipes, we recommend you cut the bird into parts so that you can ensure each is cooked to perfection.

Published On: 3/5/2026 Last Modified: 4/2/2026

That’s sable (a.k.a. black cod) in the photo, but this dry brined hot smoked fish recipe works with salmon and just about any fish. Simply dry brine (lightly salt) the fish before cooking. It’s similar to soaking the fish in salt water (wet brining), but without the water. Click here for a classic wet brined […]

Published On: 3/5/2026 Last Modified: 6/3/2026

Sous vide and live fire grilling come together in this delicious twist on tacos featuring Asian-inspired flank steak.

Published On: 3/5/2026 Last Modified: 6/1/2026

This smoked fish dip recipe makes for a most hospitable way to start a dinner party. Serve it on crackers, toasted slices of baguette or bagel, bagel chips, crackers, matzoh, potato chips, or carrot and celery sticks. Or use it to make the best fish salad sandwich ever. You can find smoked fish locally or […]

Published On: 3/5/2026 Last Modified: 6/3/2026

If you are a fan of the club sandwich then you are certain to fall in love with this carb-free deconstructed version featuring sous vide and griddle-grilled stuffed chicken breasts.

Published On: 3/5/2026 Last Modified: 4/2/2026

This recipe is excerpted from the book “The Meathead Method” Koji is a fungus, Aspergillus oryzae. It is used in making sake, miso, tamari, soy sauce, bean pastes, and even some yogurts. It can be used on meats, vegetables, and even butter with exquisite results. Its enzymes can transform a wide range of foods, both […]

Published On: 3/5/2026 Last Modified: 3/20/2026

There is arguably no hotter (no pun intended) segment of the outdoor cooking industry than griddles. In addition to new high-end equipment from such manufacturers as Weber and Traeger, as well as the continued dominance of the Blackstone brand, the creativity in recipes being shared via social media is truly remarkable. As such, we have […]

Published On: 3/5/2026 Last Modified: 5/29/2026

Dan Gertsacov travels to Laos to learn to prepare this authentic larb salad (a.k.a. laab or laap) recipe for the AmazingRibs.com community. While the original uses water buffalo, he uses ground beef here.

Published On: 3/5/2026 Last Modified: 5/29/2026

Smoked fish paté? Think tuna salad from France on steroids. You can serve this like a dip for chips, a spread for crackers or toast points, make a sandwich with a tomato and melted cheese, plop it on top of a green salad, mix it with elbow pasta, rollups, serve accompanied by a platter of […]

Published On: 3/5/2026 Last Modified: 6/3/2026

Brief soaking poultry in salt water is one of the most reliable ways to improve it, whether you’re roasting a whole turkey, smoking chicken thighs, or grilling bone-in breasts. A properly balanced poultry brine improves moisture retention and texture by allowing salt to penetrate the meat before cooking. Click here to learn more about the science […]

Published On: 2/27/2026 Last Modified: 5/22/2026

This recipe delivers big on flavor while balancing smoke, spice, and acidity so that the chicken still tastes like chicken. Ground ancho chile brings warmth and depth without aggressive heat, and the lime cuts through the richness of chicken skin. Cooked over a controlled two-zone fire, the thighs render their fat properly and pick up just […]

Published On: 2/27/2026 Last Modified: 5/22/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial

Published On: 2/27/2026 Last Modified: 5/22/2026

Nobody likes rubbery skin on chicken wings. It’s usually a matter of moisture control. When properly prepared, chicken wings can deliver crisp, well-rendered skin and juicy meat with balanced flavor. By salting ahead of time and controlling the heat, our method of grilling chicken wings builds deep flavors and satisfying textures. Baking powder is the […]

Published On: 2/27/2026 Last Modified: 5/31/2026

A gooey, savory, satisfying dish of griddle potatoes that can also be in made a cast-iron skillet. This side dish of griddle potatoes is perfect for a large stand-alone griddle, but it can be done with a portable griddle on a gas grill or large frying pan. You could even serve it as an appetizer. […]

Published On: 1/29/2026 Last Modified: 5/22/2026

Extreme heat is the key to a good stir-fry—a charcoal chimney gets you there What’s that special something in the food at your local Chinese restaurant? The high heat. Most home stoves just don’t get hot enough to properly and quickly sear food in a wok. But a cheap charcoal chimney does. Read all about […]

Published On: 12/30/2025 Last Modified: 5/22/2026

A beef slab with chimichurri to serve six This recipe is reprinted with permission from Steak House by Eric Wareheim. Click here to read our full review of Steak House. Oddly enough, this recipe comes not from a steak house but from a barbecue joint called Jon G’s, a Texas-style barbecue spot in Peachland, North […]

Published On: 12/9/2025 Last Modified: 6/1/2026

These lamb chops are bursting with fresh flavor and a bright green color. The recipe is simple because you smoke an entire rack of lamb at once, and then cut it into individual chops. Easy peasy. Use your favorite chimichurri or try our recipe!

Published On: 12/1/2025 Last Modified: 4/18/2026

Apricot baby food is the secret sauce ingredient in these succulent smoked ribs This recipe is reprinted with permission from Carnivore: A Butcher’s Secrets for Perfectly Cooked Meats by Dominique Rioux. Click here to read our detailed review of this cookbook. Permissions and credits Courtesy of Carnivore by Dominique Rioux © 2025 www.robertrose.ca Reprinted with […]

Published On: 11/21/2025 Last Modified: 5/20/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial

Published On: 11/21/2025 Last Modified: 5/20/2026

Curing turns ordinary ribs into something extraordinary — bacon back ribs! Looking for something a little different for your next cookout? These bacon-style baby back ribs will have your guests buzzing. Inspired by our popular homemade bacon recipe, you cure the baby backs for 3 days. If you are new to curing meats, we recommend […]

Published On: 11/17/2025 Last Modified: 5/22/2026

All you need to make the best steak fajitas is skirt steak and a cheap charcoal chimney. So, I was cooking some 3/4-inch ribeye steaks one night. I started some charcoal in a charcoal chimney to toss on my trusty Weber Kettle because I wanted max heat for that great whiskey-colored crust on the steaks. […]

Published On: 9/9/2025 Last Modified: 4/2/2026

All you need to make the best steak fajitas is skirt steak and a cheap charcoal chimney. So, I was cooking some 3/4-inch ribeye steaks one night. I started some charcoal in a charcoal chimney to toss on my trusty Weber Kettle because I wanted max heat for that great whiskey-colored crust on the steaks. […]

Published On: 9/9/2025 Last Modified: 6/1/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial

Published On: 9/2/2025 Last Modified: 4/2/2026

Need a no-fuss craveable appetizer for the big game? Big Poppa’s Rib Snacks Recipe will have everyone munching and reaching for more! These snacks are like chicken nuggets, but pork, and bone-in. Just buy a rack of ribs and have your butcher cut the ribs lengthwise across the bones into pork riblets about 1 1/2 […]

Published On: 12/23/2024 Last Modified: 5/29/2026

Step up your taco game with the addition of the aptly named “Thor’s Hammer.” These monster beef shanks are seasoned, smoked, and shredded then served alongside various taco fixings.

Published On: 2/22/2024 Last Modified: 4/2/2026

Celebrate a Happy New Year and give yourself some good luck with the ultimate black eyed pea recipe, flavor packed Hoppin’ John beans and rice. Black-eyed peas’ most popular expression is Hoppin’ John, a steaming bowl of beans, rice, and pork that is especially popular in coastal South Carolina and Georgia.

Published On: 12/26/2023 Last Modified: 4/2/2026

Make mouthwatering taquitos at home with this recipe from Sterling “Big Poppa” Ball that utilizes leftovers from his authentic copper pot carnitas recipe!

Published On: 12/6/2023 Last Modified: 5/29/2026

Take a walk on the wild side with this delicious smoke ribs recipe that combines two childhood favorites –peanut butter and jelly!

Published On: 10/4/2023 Last Modified: 5/29/2026

Finding the right balance of smoke when cooking fish on the grill can be a challenge but this technique, called “the smoke catcher,” makes it quick and simple for this brown butter smoked fish recipe.

Published On: 9/26/2023 Last Modified: 4/2/2026

Easy to make, this recipe for umami-rich shio koji butter is sure to become a favorite alternate to regular butter in countless dishes.

Published On: 8/28/2023 Last Modified: 5/29/2026

Fire up breakfast, lunch, dinner, and everything in between with this recipe for making your own homemade version of Huy Fong brand Sriracha!

Published On: 8/17/2023 Last Modified: 3/14/2026

If you are a fan of the classic French sandwich, croque madame, then you are going to love this unique griddled twist – the Dinde Madame Avec Pan De Miga — featuring turkey instead of ham and spinach in the béchamel.

Published On: 7/18/2023 Last Modified: 3/14/2026

If you are a fan of authentic Philly cheesesteak sandwiches, there is no reason to travel to the city of brotherly love thanks to this delicious recipe.

Published On: 11/17/2022 Last Modified: 6/1/2026

Here is a fast and easy pasta recipe with a fun grilled twist on pesto. This tasty dinner is ready in 30 minutes or less.

Published On: 9/28/2022 Last Modified: 4/2/2026

Slow smoked pork ribs are taken to a whole new level of flavor with this recipe for crispy panko breaded deep-fried ribs.

Published On: 9/15/2022 Last Modified: 4/2/2026

These cheese and jalapeno stuffed, bacon-wrapped sausage appetizers are perfect for tailgating, backyard cookouts, and more.

Published On: 9/14/2022 Last Modified: 4/2/2026

There is something magical about the merger of sweet and salty in this recipe for pecan praline-crusted thick-cut bacon.

Published On: 9/12/2022 Last Modified: 4/2/2026

Weeknight meals don’t get much easier than this baked potato recipe that utilizes leftover pulled pork.

Published On: 8/31/2022 Last Modified: 6/1/2026

Appetizers don’t get much simpler than this five-ingredient recipe for smoked bacon-wrapped wings with Sriracha ranch dipping sauce.

Published On: 8/14/2022 Last Modified: 5/31/2026

As easy to make as they are delicious, these smoked bacon-wrapped kielbasa bites (a.k.a. pig balls) are the perfect appetizer for any event.

Published On: 8/3/2022 Last Modified: 4/2/2026

Grilling watermelon transforms an otherwise sweet summer treat into a savory side dish or dessert. Grilled watermelon tastes great plain but this recipe rounds out the flavor profile with fiery hot honey, citrusy lemon zest sea salt, and bright fresh mint.

Published On: 7/21/2022 Last Modified: 4/2/2026

Philly cheesesteak lovers rejoice! Here’s a recipe to make them at home. And the best part? They are griddle grilled, meaning the mess and smell remain outdoors.

Published On: 4/14/2022 Last Modified: 6/1/2026

Corned beef is taken to new heights with this delicious recipe for the Reuben burger. Corned beef brisket is ground into burger patties before being grilled to perfection. Inspired by the classic Reuben, this patty melt style burger features tangy sauerkraut, melted Swiss cheese, and Russian dressing on rye bread.

Published On: 3/14/2022 Last Modified: 5/15/2026

This St. Patrick’s Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish.

Published On: 3/14/2022 Last Modified: 5/29/2026

This smokey salsa verde will take your tacos and burritos to 10 and add some smokey heat to your favorite Mexican dishes.

Published On: 2/23/2022 Last Modified: 4/2/2026

This German-style pork butt (Schweinebraten) recipe is a surefire crowd favorite, featuring mouthwateringly tender, a touch of crunch from the crackingly crisp skin, and a flavor rich gravy.

Published On: 2/16/2022 Last Modified: 4/2/2026

Barbecue spaghetti is a signature Memphis dish that you’re not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.

Published On: 2/9/2022 Last Modified: 6/1/2026

His name is Meathead, but after confessing on live radio that pineapple is his favorite thing to grill, all heck breaks loose.

Published On: 2/8/2022 Last Modified: 4/2/2026

Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill.

Published On: 8/1/2021 Last Modified: 6/3/2026

You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn on the cob recipe. While boiling and steaming are popular methods of cooking corn, the smokiness and caramelization achieved by grilling it directly over live fire. Butter and tarragon help round out the flavor.

Published On: 8/1/2021 Last Modified: 4/2/2026

If you’re searching for the perfect appetizer then you’re sure to love this tested recipe for grilled jalapeno poppers. Known in certain BBQ circles as ABTs, these cheese-stuffed, bacon-wrapped jalapenos are certain to disappear as soon as you serve them.

Published On: 7/31/2021 Last Modified: 4/2/2026

This mouthwatering grilled shrimp boil recipe is an effortless family style feast for your backyard cookout. There’s something truly engaging about diving into a steaming hot peel-and-eat shrimp boil, fingers dripping with spicy juices as you devour the tender shrimp, potatoes, sausage, and corn, all done on the grill.

Published On: 7/27/2021 Last Modified: 6/3/2026

Briefly grilled strawberries and smoked whipped cream are the stars of this delicious BBQ twist on southern strawberry shortcake. This delicious strawberry shortcake grilled dessert recipe features lightly charred grilled strawberries, blueberries for a patriotic touch, and whipped cream that has been lightly smoked.

Published On: 6/28/2021 Last Modified: 4/2/2026

Satay is a tasty appetizer made all across Asia. It probably originated in Indonesia or Java but can be found in being cooked by street vendors and upscale restaurants in Thailand, Indonesia, Malaysia, Singapore, and even China, Japan, and most Thai restaurants in the US

Published On: 2/23/2021 Last Modified: 4/2/2026

Here’s is a great all-purpose Italian vinaigrette with lots of herbs that my wife, LT, makes. We use it on salads, as a base for marinades, and on all manner of meats and veggies. For marinating ribs, I make a few minor additions.

Published On: 2/12/2021 Last Modified: 4/2/2026

Grilled pork tenderloin comes together fast and takes on classic French flavors in the hands of Georgia’s Top Chef Kevin Gillespie. Like classic Steak Diane, the sliced tenderloin is served with a sauce of sautéed and cooked down onions, garlic, whiskey, stock, cream and crushed green peppercorns.

Published On: 1/21/2021 Last Modified: 4/2/2026

Top Chef Fan Favorite Kevin Gillespie says that barbecue is always served with Brunswick stew in his native Georgia. Squirrel is the traditional meat, but Kevin likes to use beef and pork or even scraps of barbecued pork. His recipe also includes a secret ingredient that amplifies the flavors of everything else.

Published On: 1/14/2021 Last Modified: 5/29/2026

Store bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon and Garfunkel rub. This recipe makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping on a white pizza, and made into meatballs for chicken soup.

Published On: 11/16/2020 Last Modified: 4/2/2026

With the addition of a little cornstarch, we let chemistry amp up the classic French omelet recipe. I dare you to make a better one.

Published On: 10/12/2020 Last Modified: 6/3/2026

With “parsley, sage, rosemary and thyme,” as the song goes, this herb blend goes on everything. Try it on chicken, turkey, potatoes, grilled asparagus, eggs, pork, you name it.

Published On: 10/6/2020 Last Modified: 5/29/2026

The breasts are the best meat on the duck, and they should be treated like red meat, cooked medium rare to medium, with crispy skin. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you’ll always get it right.

Published On: 9/22/2020 Last Modified: 4/2/2026

Despite what the name implies, country-style ribs are actually pork chops that are cut from the front end of the baby backs near the shoulder. Ensure moist and flavorful country ribs every time with this recipe that calls for dry brining before smoking and searing on the grill for a deep smoky flavor before saucing.

Published On: 9/22/2020 Last Modified: 3/14/2026

Quick, before summer is over, make these sandwiches! They’re soooo good. And so easy. If you keep some smoked cherry tomatoes and basil pesto on hand (both easy to make with our recipes), this sandwich comes together in no time. And it tastes like a summer breeze!

Published On: 8/25/2020 Last Modified: 4/2/2026

Salty and sweet is the magic combo for bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here.

Published On: 8/15/2020 Last Modified: 5/13/2026

You seriously need to make this bacon. It’s not hard. And it is so worth it. It’s one of those processes that mostly just takes time. And for your patience you are rewarded with some the most delicious, homemade smoky bacon you’ll ever taste.

Published On: 8/15/2020 Last Modified: 6/4/2026

Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. More than one cook has written to tell us that the recipe results in the best ribs ever tasted.

Published On: 7/7/2020 Last Modified: 5/29/2026

In Texas, smoked sausage is as central to barbecue as brisket. There is no standard recipe, but natural casings always hold the ground meat mixture. My favorite blend leans more on pork than beef and includes lots of black pepper. If you like smoked sausage, you’ll love this Texas Hot Guts recipe.

Published On: 2/10/2020 Last Modified: 4/2/2026

Grilling Buffalo wings may sound like blasphemy but the results from this non-deep fried twist are simply amazing. By cooking this All-American Classic on the grill, you avoid the deep frying mess while also adding a deep, smoky flavor. The Buffalo wings start with indirect smoke before being crisped over direct heat.

Published On: 1/14/2020 Last Modified: 5/31/2026

Here’s the classic Korean sauce for grilled meats rolled up in lettuce leaves. This savory, slightly sweet and spicy ssam jang recipe includes doenjang (Korean miso), gochujang (Korean chile paste), green onions, garlic, and sesame oil. It’s perfect for any grilled meat. Roll up and enjoy!

Published On: 12/30/2019 Last Modified: 4/2/2026

Pork belly tastes fantastic grilled. The key is to braise it first to render out some fat. That avoids a blazing inferno of melted fat your grill. It also gets you a nice crisp exterior on the meat. Then glaze the crispy pork belly with whatever you like. We love spicy-sweet Korean ssam jang here. Try the recipe!

Published On: 12/28/2019 Last Modified: 4/2/2026

London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade.

Published On: 12/17/2019 Last Modified: 4/2/2026

As I explain in my article on the science and myths of marinades, they don’t penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created.

Published On: 12/6/2019 Last Modified: 4/2/2026

This spatchcock (butterflied) turkey gets a boost of flavor from sage butter and citrus-herb salt before hitting the smoker or grill for the perfect dose of smoke and flame. By spatchcocking the turkey, you guarantee that the dark and white meat are cooked to perfection as the heat is dispersed evenly across the bird.

Published On: 11/7/2019 Last Modified: 4/2/2026

YouTube BBQ star Malcom Reed joins us again with his super simple, super delicious recipe for elk steak. Season it with salt and pepper, sear it in a cast iron pan over hot coals, then add some butter, garlic, and rosemary, basting the steak with melted butter as it cooks. Doesn’t get much easier–or better–than that!

Published On: 10/23/2019 Last Modified: 6/1/2026

YouTube star Malcom Reed makes an appearance here with his recipe for Stuffed Venison Backstrap. A bacon wrap and a stuffing of crumbled bacon, sauteed onions and mushrooms, and cream cheese make this lean game meat rich and juicy.

Published On: 10/23/2019 Last Modified: 4/2/2026

Spiedini are Italian skewers, and this recipe adds the flavors of French chicken cordon bleu but with Spanish Serrano ham and Manchego cheese all rolled up in grilled chicken breasts. No matter how you slice it, you get tons of flavor in every bite!

Published On: 10/21/2019 Last Modified: 4/2/2026

Smoked Tomato Raisins are the single best thing you can do with cherry tomatoes and here is the recipe for creating them. They are superb for snacking, on salads, on a pizza, in pasta, baked into breads, stuffed into chicken breasts or pork chops, or anything you would do with raisins or sun dried tomatoes.

Published On: 10/20/2019 Last Modified: 4/2/2026

Discover how to create perfect award-winning competition BBQ chicken with this tested recipe from Darren Warth of Iowa’s Smokey D’s BBQ. Arguably the hottest team on the barbecue cooking circuit, Iowa’s Smokey D’s guide you through the various steps involved in creating amazing 1st place worthy grilled chicken thighs!

Published On: 10/19/2019 Last Modified: 6/1/2026

A whole rack of smoked pork ribs only has the bark and glaze on two sides. If you slice the rack into single rib portions, you get maximum flavorful bark and glaze in every bite. With this ribs recipe, you also get a pronounced smoke ring and they take less time to cook! Traditional? No. Delicious? Absolutely!

Published On: 10/8/2019 Last Modified: 5/29/2026

When grilled, the sugar on glazed donuts melts and caramelizes. And when it cools, it forms a crackingly crisp crust like the top of crème brulee. Fill the donut with melted marshmallows and dunk it in chocolate sauce, and you’re in grilled dessert heaven! So easy and sooooo delicious!

Published On: 10/3/2019 Last Modified: 6/3/2026

With a combination of East-meets-West ingredients, this simple Asian BBQ sauce recipe brings the heat and the sweet to enhance the flavors of your favorite foods. It’s especially good as a dipping sauce for fried appetizers like pulled pork egg rolls.

Published On: 9/6/2019 Last Modified: 4/2/2026

If you have some leftover pulled pork, here’s a creative recipe that lets you enjoy it again in a different way: in spicy, savory pulled pork egg rolls. Delicious!

Published On: 9/6/2019 Last Modified: 6/1/2026

Grilled ratatouille takes it up a notch. You may never make ratatouille the old way again! Serve it over pasta, couscous, or rice.

Published On: 9/3/2019 Last Modified: 4/2/2026

If we want to get some smoke on quick cooking fish we need to place the fish in close proximity to smoldering wood. Here is a technique that gives fish just the right kiss of smoke without overwhelming its natural beauty.

Published On: 9/3/2019 Last Modified: 3/14/2026

The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.

Published On: 9/3/2019 Last Modified: 4/2/2026

Just when you thought spare ribs couldn’t get any better! The secret to this bacon wrapped ribs recipe is wrapping each rib in bacon. Rub, smoke, and glaze, and they’re done! This simple but ridiculously awesome combo is easy to pull off and is certain to wow your guests.

Published On: 7/24/2019 Last Modified: 4/2/2026

Here’s a fun way to get your kids to eat their vegetables and help cook them! Creamy leek and cauliflower soup is good for the whole family and easy to make. The recipe is also flexible enough to include your favorite proteins like shredded chicken or bacon. To take it a step further, try smoking the cauliflower first.

Published On: 7/9/2019 Last Modified: 4/2/2026

Roasting garlic mellows the flavor and produces an amazing spread for bread, toast or crackers. You can even add it to various dishes like mashed potatoes to take it up to the next level of flavor. Here’s an easy recipe showing you different ways to make roasted garlic.

Published On: 6/15/2019 Last Modified: 4/2/2026

If you like steamed or boiled whole artichokes, try them stuffed with a simple herbed bread crumb stuffing. The secret ingredient in this stuffed artichoke recipe is “Roman mint.” But any kind of mint will do. You can even cook these artichokes on your grill!

Published On: 6/11/2019 Last Modified: 4/2/2026

Cumberland sauce is a sweet, spicy, and sharp combination of red currant jelly, port wine, citrus, mustard, and a bit of cayenne pepper for zip. This classic German sauce makes the ideal accompaniment to game meats and works equally well with lamb and beef. This easy recipe was inspired by one at chefdecuisine.com.

Published On: 5/29/2019 Last Modified: 4/2/2026

What would improve a classic meatloaf recipe? How about a stuffing of velvety smooth cream cheese? And then a leisurely smoking session to pick up lots of smoke flavor? And for the crowning touch, a glaze of classic German Cumberland sauce made with red currant jam, port wine, mustard, ginger, and citrus. Wow!

Published On: 5/29/2019 Last Modified: 4/2/2026

Grill roast some peppers, puree them with aromatics, and boom! You have salsa verde, a.k.a. green enchilada sauce. This staple of Mexican cuisine is simple to make and extremely versatile. Make this recipe, then use it on enchiladas, carne asada tacos, or with your morning eggs.

Published On: 5/10/2019 Last Modified: 4/2/2026

Salsa verde, a.k.a. green enchilada sauce, makes a great soup base. Add some smoked and cubed pork butt, and you’ve got a fantastic salsa verde pork chili. Taste all the smoky, spicy goodness in this simple tested chili recipe.

Published On: 5/9/2019 Last Modified: 4/2/2026

Grilling and chilling is the secret to the most delicious margarita you’ve ever tasted! The classic frozen margarita gets a smoky blast in this recipe for Grilled Lime Margaritas featuring limes that have been charred on the grill. Juice the limes and combine with tequila, triple sec, sugar, and ice then blend well.

Published On: 4/18/2019 Last Modified: 5/1/2026

Here is an outstanding recipe for Caprese Flank Steak from Attjack, a member of our Pitmaster Club. This recipe combines a classic Italian Caprese salad with grilled flank steak in a butterflied and rolled steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.

Published On: 4/12/2019 Last Modified: 6/1/2026

Winter, spring, summer, or fall, all you have to do is call for a bowl of this soul warming Mexican style chicken tortilla soup!

Published On: 4/12/2019 Last Modified: 4/2/2026

Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error, here’s my approximation of Katz’s pastrami rub.

Published On: 3/24/2019 Last Modified: 6/3/2026

Looking to wow your guests this holiday season? Cut from a 10 or 12 bone rack of pork that is trimmed (Frenched) to expose the ends of the bones, a pork crown roast is the ultimate edible centerpiece. It is also perfect for filling with a flavorful stuffing as done in this recipe for smoked pork crown roast.

Published On: 12/18/2018 Last Modified: 3/14/2026

Rich and creamy with a delicate kiss of smoke, this recipe for grill roasted butternut squash soup is a wonderful way to kick off any fall or winter meal. The soup features smoked butternut squash, vegetable broth, heavy cream, and a touch of maple syrup, then it is served warm with a garnish of sour cream and pepitas!

Published On: 11/5/2018 Last Modified: 4/2/2026

Enjoy Thanksgiving all year long thanks to this delicious recipe for a turkey and stuffing blended burger. This is the ultimate Thanksgiving-inspired burger – a turkey and stuffing patty topped with sweet potato waffle fries, a tart and tangy cranberry barbecue sauce, and a buttery brioche bun! Let’s all give thanks.

Published On: 10/24/2018 Last Modified: 4/2/2026

Highlight the flavor of sweet summer corn, fresh tomatoes, and herbs in this simple vegetable casserole recipe. It makes a fantastic side dish for any barbecue.

Published On: 10/23/2018 Last Modified: 4/2/2026

If you like bacon, you’ll love this recipe including both pork belly and bacon. They are suspended over new potatoes as they cook, infusing the potatoes with savory richness. A simple white sauce enhanced with lemon and parsley complete this traditional dish from Denmark.

Published On: 10/17/2018 Last Modified: 5/29/2026

Try this updated recipe for Syracuse salt potatoes with less salt and more flavor. I amp up the flavor with garlic and herbs and toss the spuds on the grill to brown and crunchify them. Just don’t call them Syracuse Salt Potatoes.

Published On: 10/17/2018 Last Modified: 4/2/2026

Baked potatoes are so good that they become even better by baking them twice! For this method, I bake the potatoes whole on the grill, then mash and mix the cooked potato with spiced sour cream, stuff it back into the potato jacket, top it with cheddar cheese and bake it again. Potato nirvana!

Published On: 10/16/2018 Last Modified: 4/2/2026

The Easiest and Most Delicious Slow Cooker Pulled Pork Recipe is an all-in-one tasty dish you would fall in love with. For best results, let the cooked pork to rest for about an hour before serving.

Published On: 10/16/2018 Last Modified: 6/1/2026

If you’re a fan of sweet potato fries then you’ll do backflips over this grill fried recipe featuring perfectly deep fried sweet potato sticks coated with smoked honey and garnished with deep fried sage. Even better, deep frying is done on the grill, doing away with the mess and lingering odor of deep frying indoors.

Published On: 10/9/2018 Last Modified: 4/2/2026

Renowned Philadelphia chef Marc Vetri shares his recipe for Naples style pizza dough from his book, Mastering Pizza. It’s the perfect dough for making grilled Neapolitan pizza in a kamado.

Published On: 9/28/2018 Last Modified: 4/2/2026

Grill roasted fennel makes a fantastic addition to sausage pizza. Or just serve it as a side dish. Or mix it into pasta. Do whatever you like with this easy, versatile recipe.

Published On: 9/28/2018 Last Modified: 4/2/2026

The best pizza sauce is also the easiest. Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce recipe right in a tall 1-quart container. Then use it make the pizza of your dreams. Or refrigerate it for a few days.

Published On: 9/28/2018 Last Modified: 5/29/2026

A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.

Published On: 9/27/2018 Last Modified: 5/29/2026

When it comes to great burger recipes, this is the best of the ‘wurst featuring a grilled bratwurst patty, charred peppers and onions, and a rich and creamy beer cheese sauce all served on a pretzel bun. Why decide between a bratwurst and a burger when you can have both in this mouthwatering brat burger recipe.

Published On: 9/25/2018 Last Modified: 4/2/2026