Chiles and Smoke™ is a designed to build community through new ideas with BBQ, and to inspire others to try recipes, products, and cooking methods that may be unfamiliar.
Happy hour meets breakfast with this smoky, sweet Maple Bourbon Glaze.
Smoked spatchcock turkey happens to be incredibly delicious and exciting if you can pull it off well, and that’s what I’m going to help you with here.
Sometimes you just need a really creamy and rich dish to go along with all of that barbecue.
Smoked bacon-wrapped little smokies are the hit of your next party! Or, if you are like me and just want to graze selfishly.
Kung Pao Chicken Wings come together quickly with a barrage of peanuts, chiles, spices, and that sticky-sweet sauce.
Break out the bourbon, it's time to grill up Spiked Arnold Palmer Chicken.
Butterflied chicken drumsticks are an obvious solution to make crispier, more flavorful chicken drumsticks with much less cooking time.
Triple-seared steak is exactly what it sounds like: Searing 3 different times, layering flavors while creating this savory juice bomb.
Read along to master the process of reverse-searing.
Read along for simple tips to improve the quality of your smoked spatchcock turkey, giving you more time to sit back and enjoy your time.
Spicy Hatch chiles are a Fall favorite in the Southwest.
Avoid common mistakes preparing smoked brisket, so you don't have one of the most stressful experiences with low and slow barbecue.
These smoked orange chicken lollipops are packed with flavors of spice, citrus, and sweet heat.
Pork belly fused to the outside of a beef tomahawk steak, that's what's happening here.
I’ve decided to start writing more guides for the different cuts of beef, such as this top sirloin.
The tomahawk steak allows you more opportunity to layer complex flavors due to its size.