Dinner on the Grill

As Andy Groneman's star began to rise in the world of competitive barbecue, fans started asking for his secrets. That led him to bottle the marinades and sauces he’d spent nearly 20 years developing and release them under his own brand, Smoke on Wheels BBQ. Then he hit the road to teach others his award-winning techniques.

Now, over a decade later, with hundreds of BBQ awards and over 25 years of experience cooking and teaching across the globe, Andy is sharing his secrets at an exclusive All Things Barbecue dinner event. He’s built a custom menu that he’ll cook live while explaining the tips and techniques that allow him to take his food from good to great. Meanwhile, you’ll get to eat, relax, and absorb his cooking knowledge in real time.

Andy knows how to develop deep, rich flavors using proven seasonings and cooking methods. Follow his recipes and you’ll be ready to take your own home-cooked food to a new level.

Date & Time: May 8th, 6:00pm

Apricot Miso Glazed Pork Tenderloin: A standout centerpiece that perfectly balances sweet, savory, and umami flavors. This tender, juicy pork tenderloin is coated in a rich glaze made from ripe apricots and deeply savory miso, creating a caramelized exterior with layers of complexity. The natural sweetness of the fruit enhances the pork’s flavor while the miso adds depth and a subtle saltiness. Under the guidance of award-winning chef and pitmaster, Andy Groneman, you’ll learn the techniques to achieve perfectly cooked pork with layered flavor and a restaurant-quality finish.

Lemony Kale Salad: A vibrant, refreshing salad that transforms hearty kale into a bright and flavorful side. Fresh, tenderized kale is tossed with a zesty lemon dressing that adds acidity and lift. The result is a crisp yet tender texture with bold citrus notes that awaken the palate. For award-winning chef and pitmaster, Andy Groneman, this dish brings balance, turning simple greens into a crave-worthy complement to any rich main course.

Cheesy Miso Onions with Lentils: Comfort food in a tailored suit—this deeply savory dish layers sweet, caramelized onions with earthy lentils and a rich, cheesy finish. The addition of miso intensifies the umami profile, creating a flavor base that feels both rustic and refined. Melted cheese adds indulgence, tying every bite together. Chef Andy loves this dish because it's all about building flavor, step-by-step, elevating humble ingredients into something truly memorable.

Strawberry Spoon Cake with Crème Pâtissière: A luscious dessert that celebrates seasonal fruit and classic pastry technique. Juicy strawberries are baked into a soft cake that can be eaten by the spoonful from a rustic yet elegant presentation. Paired with silky crème pâtissière, this dessert offers a perfect balance of sweetness, creaminess, and fresh fruit flavor. For this one, Chef Andy Groneman teamed up with in-house chef and pastry specialist, Chef Erin McNaught to create something textured and rich—a refined finish to the meal that’s still easy enough for you to make at home.