Chiles and Smoke58 recipes
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.
Maple Bourbon Glaze with Chicken Drumsticks
Happy hour meets breakfast with this smoky, sweet Maple Bourbon Glaze. Whether you slather it, douse it, or dip it on your next batch of grilled chicken, don’t forget the bacon.
Juicy Smoked Burgers
Smoked Burgers should be the official smell of the summer. There’s something magical about the way the smoke lightly permeates the rich beef.
Smoked Spatchcock Turkey
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. Minimal effort with maximum results is very possible when it comes to smoking turkey.
Mac and Cheese with Ham and Peas
Sometimes you just need a really creamy and rich dish to go along with all of that barbecue. That's where this mac and cheese with ham and peas joins the party, a simple, fresh, and very flavorful bowl.
Smoked Bacon-Wrapped Little Smokies
Smoked bacon-wrapped little smokies are the hit of your next party! Or, if you are like me and just want to graze selfishly.
Grilled Kung Pao Chicken Wings
Kung Pao Chicken Wings come together quickly with a barrage of peanuts, chiles, spices, and that sticky-sweet sauce. No one will pass these up.
Spiked Arnold Palmer Chicken
Break out the bourbon, it's time to grill up Spiked Arnold Palmer Chicken. Brined with sweet tea and lemon, the drumsticks are glazed with maple bourbon sauce, hitting the spot during the summer months.
Grilled Butterflied Chicken Drumsticks
Butterflied chicken drumsticks are an obvious solution to make crispier, more flavorful chicken drumsticks with much less cooking time. Take a few minutes to split open the meat, season, and grill.
Lomo Al Trapo: Colombian Salt-Crusted Beef
The Lomo Al Trapo is a show-stopping Colombian dish. A wine-soaked cloth covers this salt-crusted beef tenderloin, charred in the flames.
Top Tips for Smoked Spatchcock Turkey - Chiles and Smoke
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.
Smoked Orange Chicken Lollipops - Chiles and Smoke
These smoked orange chicken lollipops are packed with flavors of spice, citrus, and sweet heat. Also, super smoky crispy skin.
Pork Belly Beef Tomahawk Steak? Tasty Marriage of Turfs - Chiles and Smoke
Pork belly fused to the outside of a beef tomahawk steak, that's what's happening here. I don't think this should take much convincing. C'mon!
Smoking Beef Short Ribs: The Little Guys - Chiles and Smoke
Beef short ribs are super easy to smoke and will give you that punch of beef flavor you're looking for without the 15+ hour wait that comes with brisket.
Delicious Roast Beef at Home - Chiles and Smoke
Making Roast Beef at home is so easy, you'll wonder why you haven't before. Create thin strips of salty, smoky deliciousness.
Kimchi Pork Ribs - Chiles and Smoke
Kimchi pork ribs are spicy, funky, and simple to make. With 2 main ingredients you'll have loads of complex flavors and on your way.
Smoked Pulled Ham
Smoked Pulled Ham has been right under our noses, and you need it. Salty, sweet, and incredibly smoky for sandwiches, tacos, or straight to the mouth.
Smoked Grilled Ham and Cheese
This Smoked Grilled Ham and Cheese sandwich is a gateway to a new portfolio of indulgence. Smoky, crispy, savory, it’s just pure simple magic.
Skillet-Roasted Brussels Sprouts and Pork Belly
Skillet-roasted Brussels sprouts with pork belly, topped with ooey-gooey pepper jack cheese and spicy habanero sauce to bring it home. This one-pan meal is full of textures and flavors, a sure hit for a side dish or even a meal.
Smoked Bacon Jerky
This smoked bacon jerky is spicy, sweet, and absolutely impossible to stop eating. Buy a few packs of thick cut bacon and get ready.
Teriyaki Pork Belly Burnt Ends
Sweet and smoky come together for these Teriyaki Pork Belly Burnt Ends. Cube them up or serve them on wooden skewers, either way, they won’t last long. Side of rice? Naw. That just takes up unnecessary space in your stomach for more pork.