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Smoked salsa is the one thing on a game-day table that needs no attention after it is made. You smoke a tray of vegetables once, blend it, chill it, and then leave it alone until the chips run out. Smoking or charring the vegetables first deepens sweetness in the tomatoes and tames the harsh edge...
Read More →BBQ sides that hold their own: slaws, beans, mac and cheese, cornbread and grilled vegetables, scaled for feeding a crowd.
What’s the star of any party spread? Finger food, no question! Today, we’re firing up the grill for Stuffed Sweet Mini Peppers—hot, juicy, and packed with sweet-savory flavor. These bite-sized gems are your secret weapon to wow guests at any shindig, whether it’s a chill homegating night or a full-on game day blowout. What’s great…
Smoking the tomatoes before they go into the salsa is the whole difference. Thirty minutes over hickory changes it from a dip into something that belongs next to barbecue. Hickory-smoked tomatoes and roasted garlic, and nothing else clever. If you want that low-and-slow character already, so let’s get that fire goin’ and dive into this…
Indulge in our Mac’n Cheese with Bacon and Beer, which finishes on the grill rather than in the oven. Creamy macaroni, bacon, and enough beer in the sauce to cut the richness. The grill adds smoke to the top that an oven cannot. Ingredients for Mac’n Cheese with Bacon and Beer Nothing here is…
Yo, listen up! You want a dish that’s gonna slap your guests with flavor so bold they’ll be begging for seconds? These Mango Habanero Chicken Lollipops are it, fam. Grilled over an open flame on a Weber Kettle, these bad boys bring the heat with habaneros and cool it down with sweet mango vibes. BBQ,…
Celebrate the holidays with Dan Cooper‘s BBQ Brussels sprouts side dish! Brussels sprouts with chorizo and pickled onions come together for a delightful flavor combination. This dish is the perfect addition to your BBQ celebration! Ingredients for Brussels Sprouts with Chorizo Sausage & Pickled Onions 2 tablespoons of extra virgin olive oil 2 teaspoons of…
Grilled corn is better than boiled for one reason: direct heat caramelizes the sugars in the kernels instead of leaching them into water. Which brings us to grilled corn on the cob. Corn straight off the flame, slathered in a chili-lime butter that cuts the sweetness. Adapted from a James Martin recipe, with more heat….
Small potatoes, baked whole, hollowed and refilled. Call them mini stuffed baked potatoes or mini baked potatoes stuffed; both names are in use and neither is wrong. They are the most reliable thing you can put on a table next to barbecue, because they can be assembled ahead and finished at the last minute. Make…
A compound butter is softened butter with something mixed through it, chilled back into a log. It is the cheapest way to add flavor to anything off a grill. Use it to baste a brisket, melt it over roasted vegetables, or stir it through pasta. It takes five minutes and keeps for weeks, which is…
