I think a lot of us can agree that dips are some of the best snacks. This Deconstructed Chicken Enchilada Dip gives you the best flavors of enchiladas without all the work! This dip is zesty, creamy, and comes together in less than an hour. Make this dip the main attraction, or serve it as a side. Either way, you’re in for a treat!
Though this dip is Tex-Mex, it’s mild enough for anyone to enjoy. Serve it at your next football party, work potluck, or for a fun snack.
You can make this dip in the oven, but it takes on a whole new flavor when grilled on the Camp Chef Woodwind Pro. This is game day food done BBQ style! This Deconstructed Chicken Enchilada Dip is sure to be a total crowd-pleaser. People won’t be able to get enough of it!
This is an easy no-binder/no-trimming method to prepare a pork shoulder butt on the pellet grill inspired by Heath Riles. We're goin to be using a Camp Chef Woodwind Pro 24 in this case. The pork butt is wiped dry, then sprinkled with two Heath Riles sensational BBQ rubs. After smoking for a few hours, the meat is coated in Heath's Tangy Vinegar BBQ Sauce, then wrapped in foil. The wrapped pork butt is put back on the Camp Chef and smoked to perfection. Once rested, the result is juicy, tender pulled pork that’s perfect for the hungry crowd at your next backyard party or gameday tailgate.
This is one of the easiest pork butts we've ever done. We’ve all heard the term, “simpler is better.” and this is amazingly simple BBQ that is low on prep time and high on great taste and excellent texture. This pork butt is prepared without a binder and does not require trimming or injection. You will not need a knife for this recipe, unless you count the one needed to free the pork butt from its packaging!
We decided to do a good old fashioned ribeye cook today with some potato wedges. I'm a sucker for a good steak and it seems like a person can get a better steak off the grill than at just about any steakhouse...at least in my experience, anyway. We thought potato wedges would go well with this and they did not disappoint!
Blues Hog recently came out with some new seasonings and it was high time we gave a couple of them a try!
Craving a BBQ side dish with a kick? You’re going to love this world-famous Mississippi Coleslaw. Take this simple recipe up a notch with mouth-watering spices, crisp jalapeño, and a creamy sauce. Coleslaw takes on a whole new flavor profile when seasoned with some Garlic Jalapeno Rub.
Serve this recipe alongside your favorite BBQ indulgences like hot dogs, burgers, fish, and pork. It’s a family-friendly dish anyone can enjoy. You’ve never tasted coleslaw like this before.
Complex recipes are fun, but sometimes you need something simple, especially if you’ve spent all day smoking the perfect cut of meat. Do yourself a favor and prepare your coleslaw ahead of time and let the flavors marry in the fridge.
This side dish is proof that simple doesn’t mean boring. You’ll have everyone begging for the recipe!
New Orleans style BBQ Shrimp isn’t really barbecue. It’s shrimp cooked in a spicy, kicked-up butter sauce served with bread (so you can sop up all that sauce). But even though it isn’t “traditional bbq” it’s still a killer dish!
This was originally a recipe from Malcom Reed, only with a little editing from The Grill Guys to perfect it. ;)
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