Tagged with 'chiles'

Chef Tom grinds, seasons, and cases some delicious beer brats with one of our favorite beers, New Belgium Fat Tire.

BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!

If you're someone who loves a good burger, but is always looking for ways to kick it up a notch, how about grilled cheese sandwiches for buns? Yeah, let's do this!

Chef Tom uses our Napoleon Grills P500RSIB to its full potential. He fries chips on the infrared side burner, grills chicken over charcoal and cooks up veggies on a cast iron griddle.

There is never a bad time for tacos. Never! We're taking some classic breakfast burrito fillings and preparing them taco style, on the grill.

We love beef ribs, and with the addition of this spicy citrus marinade they are taken to a whole new level.

Easy, cheesy, beefy enchilada dip goodness! And it's super simple!

It's not exactly the meatloaf you grew up eating. It's wrapped in bacon, cuddled up to cream cheese and beer battered onion rings and kissed with chipotle ketchup, all before getting a bear hug from a sweet slider bun. I don't want to say it's better than what your Mom made you as a kid, but it is.

These Smoked Salmon Cakes with Chipotle Aioli will impress your friends and family alike. These are simple and quick, and the perfect party appetizer.

Homemade green chile Mac 'n cheese + 1/3 lb Angus burger + chipotle ketchup + more cheese + pretzel bun.
This burger will change your life. There it is. I said it.

See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!

You know them, you love them, and they are king of the game day spread. With the big game nearly upon us, it’s time to plan the party food menu, and we’d highly recommend you kick up the wing game another notch with these chile infused, sweet barbecue chicken wings.

Spatchcock chicken and Mexican food, two of our favorite foods, come together in this recipe for a sweet and savory twist on quesadillas. And, as always, it can be done start to finish on the grill!

We may all be wrapping up football season, but that doesn’t mean we have to wrap up tailgate food! I love this recipe because a good deal of it can be done ahead of time and stored in the fridge until you’re ready to party! You may have seen something like this floating around the internet. There have been some fried versions out there that have gone a bit viral, but you know that we had to give it a BBQ twist! It’s the fire from a hot grill and the BBQ sauce glaze that set this one apart. If you’re a fan of The Sauce, we’ll bet you prefer the grilled version as well!

Chef Tom breaks down an incredibly simple recipe for guacamole that takes the jalapeños out to the grill for some color and flavor before mixing everything up in a zip top bag.

I mean, the title of the recipe tells you everything you need to know to want to COOK THIS NOW! And the fact that the marinade also has a jalapeño kick is a bonus! This one is super easy and only requires a handful of ingredients, and I promise it’ll make for some killer fajitas!

If there is one thing as popular as smoked meats here at All Things Barbecue, it’s peppers. It’s not an accident that we stock the store with all kinds of chile-centric marinades, rubs, sauces, glazes, salsas and more. Our love for all things peppers is why we keep tinkering with jalapeño popper recipes. This time we’ve managed to jam more green chile into this green chile than ever before.

Chef Tom here with a great recipe for a bacon explosion.

Chef Tom takes a classic Mexican street food and puts a twist on it by using a quesadilla as a bun for our bacon wrapped Creekstone Farms Uncured Pork Franks. Topped with chipotle mayo, avocado, cotija cheese and some jalapeños.

If you like spicy and you like fried chicken, then Nashville Hot Chicken should be right up your alley. Despite its popularity in the Music City, there is much left to the imagination when it comes to creating it yourself. There doesn’t seem to be a hot chicken joint in town that’s willing to part with its recipes or signature techniques. Lucky for you guys, we’re not in the habit of keeping secrets. After some research and tweaking, we’ve come up with a recipe and technique adapted to the grill that, at the very least, is likely going to make you sweat.