Recipes

Free Recipe Fridays: Smoked Meatballs Two Ways

Smoked BBQ meatballs two ways: a fast frozen shortcut and a from-scratch version, both glazed with a sweet-heat sauce. Week 11 of Free Recipe Fridays.

Free Recipe Fridays: Over-the-Top Smoked Chili

Cast iron chili with a ground chuck loaf smoked right over the pot, so every drip lands in the chili. Week 10 of Free Recipe Fridays.

Free Recipe Fridays: Budget Burnt End Sliders

Chuck roast, low cost, big payoff — poor man's burnt ends turned into sliders on Hawaiian rolls. Free Recipe Fridays tailgating series finale.

Free Recipe Fridays: Smoked Cream Cheese Dip

One block of cream cheese, a sweet BBQ rub, and a jalapeño jelly topping — the easiest, most crowd-pleasing tailgate appetizer there is. Free Recipe Fridays.

Free Recipe Fridays: Brisket Smoked Queso

Leftover brisket meets melty queso, smoked low and slow, mounded high and served with thick tortilla chips. Free Recipe Fridays tailgating series.

Free Recipe Fridays: Smoked Jalapeño Poppers

Bacon cream cheese jalapeño poppers built for a crowd, with a buttery panko crust and real smoke flavor. Free Recipe Fridays.

Free Recipe Fridays: Smoked Buffalo Wings

Whole wings, drum smoker, hot and fast. A tailgate-ready buffalo wing recipe built for maximum color and crisp skin. Week 5 of Free Recipe Fridays.

Free Recipe Fridays: 30-Minute Weeknight Chicken Thighs

Not every night is a low-and-slow night. A 30-minute two-zone grilled chicken thigh recipe with serious flavor. Week 4 of Free Recipe Fridays.

Free Recipe Fridays: Kansas City Burnt Ends Brisket

Hot and fast brisket on a drum smoker, wrapped in beef consommé, finished with Kansas City burnt ends. Cook to feel, not just temp.

Free Recipe Fridays: Crowd-Ready Smoked Burgers

Feeding a crowd next weekend? Smoked burgers built to scale, with a make-ahead trick and the real way to portion patties for consistent results.

Free Recipe Fridays: Hot & Fast Competition Pulled Pork

Cook to color, not the clock. A competition-style hot and fast pulled pork recipe — 300°F, fat side down, full foil wrap with butter and Blues Hog Tennessee Red.