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.
Slice into the smoky, crispy crust of a Reverse-Seared Picanha to reveal the rich marbling, and juicy beef within.
This simple process and some live fire creates crispy, flavorful grill-fried chicken.
Kick your chicken game up a notch with Smoked Pastrami Chicken Wings – a blend of juicy chicken with the bold flavors of smoked pastrami.
Indian-spiced filet mignon is a new, delicious thing.
This super crispy Korean fried chicken has a very thin coating.
The creamiest gorgonzola alfredo recipe without all of the extra ingredients.
This sous vide rack of lamb was the perfect vehicle for a new way to present barbacoa.
This recipe is meant to create enough toppings for 4 burgers, roughly using 1 Cup of raw mushrooms per serving.
Smokey pulled pork leftovers, cream cheese, scallions and spices, coated in a crispy crust of pork rinds and then fried to perfection.
The trio of canned pineapple, pickled jalapenos and spicy pickles is the perfect bridge between a hamburger and a taco — sweet from the pineapples, the sour flavors from both varieties of pickles and also two different types of heat.
This unique dish can be paired with rice, pasta, soba noodles, or ramen.
This is a basic rub for bison, focusing on the floral and piney notes of coriander and juniper.
These unique flavors enhance the beefy flavor of the rich tomahawk steak, allowing the meat to shine.