Think grilling season ends when the temperature drops? Not at Burn Pit BBQ. This week on Grilling To Get Away, we’re talking all about grilling in the cold—what changes, what doesn’t, and why winter might actually be one of the best times to fire up the pit.

We break down cold-weather grilling tips that actually work, then dive into some cold-season favorites: pulled ham, juicy brats, and smoked queso that hits different when it’s below freezing. No fluff, no gimmicks—just real-world advice and recipes that keep your grill running year-round.

If you’ve ever looked outside at a frozen deck and thought, “Is this a bad idea?”—this episode is for you.

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Over-the-top chili is one of the easiest ways to pack serious smoke flavor into a pot of chili. By smoking the meat above the pot, every drip of rendered fat and seasoning feeds the chili below.

This version leans into Burn Pit BBQ flavor—ground beef, sausage, and Fire In The Hole doing the heavy lifting—while still building a balanced chili base from scratch. No packets. No filler. Just a solid, repeatable cook.

Listen to the Podcast where we break it down!

Smoked Over the Top Beef & Sausage Chili

Yield

8–10 servings

Smoker Temp

225–250°F

Total Cook Time

5–6 hours

Needed Equipment

• Smoker (pellet, offset, kettle, or vertical smoker)
• Large Dutch oven or heavy-duty cast iron pot
• oscarware Disposable Grill Topper (to suspend meat over the chili)
• Grill-safe thermometer or instant-read thermometer
• Heat-resistant gloves
• Long-handled spoon or ladle
• Cutting board and sharp knife

Optional but Helpful

• Chimney starter (if running charcoal)
• Wood chunks or chips (oak, pecan, or hickory)
• Aluminum foil (for easy cleanup under the rack)

Ingredients

Meat

• 2 lb 80/20 ground beef
• 1 lb pork breakfast sausage (or hot sausage for more kick)
• 2 ½ Tbsp Burn Pit BBQ Fire In The Hole seasoning
• 1 tsp kosher salt
• 1 tsp coarse black pepper

Chili Base

• 2 Tbsp neutral oil (avocado or canola)
• 2 large yellow onions, diced
• 5 cloves garlic, minced
• 4 cans (14.5 oz each) fire-roasted diced tomatoes (with juice)
• 1 can (15 oz) tomato sauce
• 1 can (7 oz) chipotle peppers in adobo, chopped (use half for less heat)
• 1 bottle (12 oz) amber or lager beer
• 1 cup beef broth
• 1 whole jalapeño (optional)
• 2 cinnamon sticks (optional, remove later)
• 2 oz dark chocolate (70–85% cacao)

Supporting Chili Spices

(Fire In The Hole is the primary seasoning — these support it, not compete with it)

• 2 Tbsp chili powder
• 1 Tbsp paprika (smoked preferred)
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp cayenne pepper (optional)

Instructions

1. Prep the Smoker

Set smoker to 225°F using oak, pecan, or hickory.

2. Build the Chili Base

1. Heat oil in a large Dutch oven.
2. Add onions and cook until softened, about 5 minutes.
3. Stir in garlic and cook 30 seconds.
4. Add tomatoes, tomato sauce, chipotles, beer, beef broth, jalapeño, cinnamon sticks, dark chocolate, and all supporting chili spices.

Stir well and bring to a light simmer.

Place the uncovered Dutch oven on the smoker.

3. Season & Smoke the Meat

1. Combine ground beef and sausage.
2. Season evenly with Fire In The Hole, salt, and pepper.
3. Form into a tight ball or oval.
4. Place on an oscarware Disposable Grill Topper directly above the chili pot so drippings fall into the chili.

Smoke until internal temp reaches 165°F, about 2–3 hours.

Grilling & Smoking Tips

• 80/20 beef and sausage provide better drippings and richer chili.
• Keep the pot uncovered to maximize smoke absorption.
• Chili thickens naturally as it cooks—avoid adding flour or cornstarch.

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Extra Flavor & Pairing Ideas

• Finish with a splash of Worcestershire or apple cider vinegar.
• Serve with grilled cornbread or jalapeño cheddar biscuits.
• Tastes even better the next day.

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FAQ

Can I cook this without a smoker?
Yes. Brown the meat separately, then simmer everything indoors for 3–4 hours.

This week on the podcast, we break down our newest over-the-top chili recipe—from smoker setup to flavor tweaks that make it a crowd favorite. We also dive into our go-to Super Bowl dishes, sharing what actually works for game day cooking when you want big flavor without babysitting the grill. Simple, proven, and built for feeding a crowd. 

Chuck roast doesn’t get the respect it deserves. Most people braise it into submission or overcook it into shoe leather. But cooked the right way—hot fire, simple seasoning, proper slicing—it eats like a steak and costs a fraction of the price.

This is backyard BBQ for real life. Affordable. Repeatable. And confident.

Ingredients

• 2.5–3 lb chuck roast
• Burn Pit BBQ All Ration or Garlic Seasoning
• Olive oil (light coat)
• Optional: coarse black pepper (post-season)

Prep

1. Remove chuck roast from the fridge 30–45 minutes before grilling.
2. Pat dry and lightly coat with olive oil.
3. Season generously on all sides with All Ration or Garlic.
4. Let the seasoning sweat into the meat while the grill heats.

Grill Setup (Weber Kettle)

• Two-zone fire
• Hot direct zone (full chimney, lid off while searing)
• Cooler indirect zone for finishing

Target grill temp:

• Direct: screaming hot
• Indirect: 350–375°F

Cook

1. Sear first

• Place chuck roast over direct heat
• Sear 3–4 minutes per side
• Build a dark, even crust

2. Move to indirect heat

• Lid on, vents half open
• Cook until internal temp reaches 130–135°F

3. Rest

• Remove from grill
• Rest uncovered 15–20 minutes

Slicing

• Slice thin and against the grain
• Finish with cracked pepper if desired

Grilling Tips for Beginners

• Chuck roast is unforgiving if sliced wrong—always find the grain first
• Don’t chase temps early; build the crust before worrying about doneness
• If flare-ups happen, move to indirect—don’t panic
• Resting is what finishes the cook, not the grill

Extra Flavor & Pairing Ideas

• Serve with grilled onions or peppers
• Slice for steak sandwiches the next day
• Leftovers make killer tacos or breakfast hash
• Pairs well with simple sides: potatoes, beans, or slaw

FAQ

Is chuck roast tough on the grill?
Only if it’s overcooked or sliced incorrectly. Medium-rare to medium and thin slicing is the key.

Can I do this on a gas grill?
Yes—use high heat to sear, then finish on medium with the lid closed.

Why not low and slow?
That’s a different result. This method gives you steak-like texture, not pot roast.

Do I need sauce?
No. If the beef is seasoned and cooked right, it stands on its own.

If you want it to taste like this, we used Burn Pit BBQ Ground Pounder Garlic Seasoning—clean flavor, no MSG, no gimmicks.

Cook with confidence. Grill it right.

Pulled ham doesn’t get talked about enough — and that’s a mistake.

If you’ve ever had leftover holiday ham and wished it were juicier, smokier, and more versatile, this recipe fixes that. Instead of slicing, we take a bone-in ham and treat it like a pork shoulder: slow smoke for flavor, then braise it until it pulls apart effortlessly.

This method works whether you’re cooking for a crowd, planning ahead for meals, or just want something different on the smoker that still delivers big BBQ flavor without a ton of effort.

Recipe

Ingredients

• 1 bone-in smoked ham, 8–10 lb (not spiral-cut)
• Burn Pit BBQ All-Purpose Rub (or Sweet Heat for extra kick)
• 1 cup apple juice or apple cider
• 2–3 tablespoons butter, sliced into pats
• 2 tablespoons honey or maple syrup (optional, adjust to taste)
• 1 tablespoon apple cider vinegar
• Optional: additional rub or cracked black pepper for finishing

Tools

• Smoker or grill set up for indirect heat
• ½-size disposable aluminum pan
• Heavy-duty aluminum foil
• Instant-read thermometer
• Heat-resistant gloves or meat claws

Instructions

1. Preheat the Smoker

Set your smoker to 195°F using indirect heat. Apple, hickory, pecan, or maple wood all work well with ham.

2. Season the Ham

Remove the ham from the packaging and place it directly on a tray. Do not pat it dry — the moisture helps the rub stick. Season generously on all sides with Burn Pit BBQ rub. Let it sit at room temperature for about 15 minutes.

3. Smoke for Bark

Place the ham directly on the smoker grates. Smoke until the internal temperature reaches around 165°F and the outside has developed a deep, flavorful bark. This can take several hours depending on your cooker and conditions.

4. Braise for Tenderness

Transfer the ham to a disposable pan. Add the apple juice, apple cider vinegar, butter pats, and honey or maple syrup if using. Cover the pan tightly with foil.

Increase smoker temperature to 300°F and continue cooking until the ham reaches 200–205°F and probes tender.

5. Rest and Pull

Carefully remove the pan from the smoker and let the ham rest, covered, for 20–30 minutes. Remove the bone and pull the ham using gloves or meat claws. Mix in some of the pan juices to keep the meat moist and flavorful.

6. Serve

Taste and adjust seasoning if needed. Add a light sprinkle of additional rub or black pepper if desired.

Grilling Tips & Helpful Advice for Beginners

• Avoid spiral-cut hams. They dry out and don’t pull well.
• Trust tenderness over temperature. The ham is ready when it pulls easily, not just when it hits a number.
• Seal the foil tightly. A good seal during the braise prevents moisture loss.
• Save the pan juices. They’re loaded with flavor and make a big difference when mixed back in.

Extra Flavor & Pairing Ideas

• Sliders: Serve on toasted buns with coleslaw and pickles.
• Tacos: Add pulled ham to warm tortillas with pineapple salsa or pickled onions.
• BBQ Plate: Pair with baked beans, mac and cheese, or grilled vegetables.
• Sweet Heat Finish: Toss lightly with BBQ sauce and a pinch of Sweet Heat rub before serving.

Frequently Asked Questions

Can I cook this in the oven?
Yes. You won’t get smoke flavor, but the method still works. Cook at the same temperatures using a rack over a pan.

Do I need to add sauce?
No. This pulled ham is flavorful on its own. Sauce is optional and best added lightly after pulling.

How long does pulled ham keep?
Stored in an airtight container, it will keep for up to 4 days in the fridge and freezes well for later use.

Can I make this ahead of time?
Absolutely. Reheat gently with a little reserved pan juice to keep it moist.

Call to Action

If you’re looking for simple, dependable BBQ recipes that deliver real results, sign up for the Burn Pit BBQ newsletter. We share recipes, tips, and behind-the-scenes content to help you cook with confidence every time.

Candied nuts are one of the easiest snacks you can make at home—and when you add Burn Pit BBQ’s Fire For Effect Sweet Heat Rub, they hit a whole new level. These almonds come out crunchy, glossy, and perfectly balanced with sweet caramelized sugar and the warm kick of your seasoning. Great for tailgating, holiday gifts, or tossing on top of a salad for extra crunch.

Recipe: Candied Sweet Heat Almonds

Ingredients

• 2 cups whole raw almonds
• ½ cup granulated sugar
• 2 tbsp water
• 1 tbsp Burn Pit BBQ Sweet Heat Rub (adjust to your spice preference)
• ½ tsp vanilla extract (optional)
• Pinch of salt

Instructions

1. Preheat & Prep
Line a baking sheet with parchment paper to prevent sticking.

2. Melt the Sugar
In a medium skillet over medium heat, add sugar and water. Stir until the sugar dissolves and becomes syrupy, about 2 minutes.

3. Add Almonds
Add the almonds to the pan and stir to coat. Continue stirring frequently as the syrup thickens.

4. Caramelize
After 5–7 minutes, the sugar will start to crystallize and look sandy. Keep stirring—the coating will melt back into a glossy candy shell.

5. Season
Remove from heat and immediately stir in Sweet Heat Rub, vanilla (if using), and a pinch of salt.

6. Cool
Spread almonds onto the parchment-lined sheet and separate them with a spatula or fork. Let cool completely.

7. Store
Once cooled, store in an airtight container for up to 2 weeks.

Grilling Tips or Helpful Advice for Beginners

• Watch your heat: Candied nuts can burn fast. Medium heat is key.
• Stir constantly: It prevents scorching and helps get that glossy finish.
• Don’t skip the parchment: Cooled candy coating sticks to everything.
• Try on the grill: You can make this in a small cast iron skillet over indirect heat.

Extra Flavor & Pairing Ideas

• Add ½ tsp cinnamon for a warmer fall-style flavor.
• Mix in pecans or cashews with the almonds for a blend.
• Toss on salads, oatmeal, or vanilla ice cream.
• Add a sprinkle of All Ration for a deeper savory note.

FAQ

Can I use roasted almonds instead of raw?
Yes, but reduce cooking time by 2–3 minutes since they’re already toasted.

Can I use less sugar?
Yes—⅓ cup will still work, but coating will be thinner.

Can I make these on a smoker?
Yes! After coating, spread the almonds out and smoke at 225°F for 20 minutes for extra flavor.

Call to Action

Want more sweet-heat snacks? Grab a bottle of Burn Pit BBQ Sweet Heat Rub and try it on nuts, popcorn, wings, and more. Stock up today and elevate every bite.

This Sweet Heat Beef Jerky recipe brings a perfect balance of sweet, smoky, and spicy flavor using Burn Pit BBQ’s Sweet Heat Rub. Easy to make in a dehydrator, oven, or smoker—this jerky packs serious flavor and makes an ideal high-protein snack.

Sweet Heat Beef Jerky Recipe

Ingredients:

• 2 pounds beef (lean cuts are best – see Note 1)
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons Burn Pit BBQ Sweet Heat Rub
• 1 teaspoon smoked paprika
• 1 teaspoon meat tenderizer (optional)

Instructions:

1. Prepare the Meat:
Thinly slice the meat and cut off all visible fat. (see Note 2)
Pound slices with a meat tenderizer mallet until pieces are uniform thickness (about the width of a nickel).

2. Marinate:
Place the beef strips in a zip-top bag.
Mix remaining ingredients and pour over the beef.
Cover and marinate for 12–36 hours in the refrigerator, shaking the bag a few times during the process to ensure even coating.

3. Dry the Jerky:
Spread the meat in a single layer, shaking off any excess marinade, on dehydrator trays.
Dry at 145°F (62°C) for 4–6 hours, occasionally blotting off any fat droplets that appear on the surface.

Test using a cooled piece—properly dried jerky, when bent, should crack but not break.

4. Finish in the Oven:
Use tongs to transfer the jerky to a baking sheet so that pieces are not touching or overlapping.

Heat them in a preheated 275°F oven for 10 minutes.

5. Cool & Store:
Cool completely, then package jerky in an airtight container or vacuum seal. (see storage notes below)

Store in a cool, dark, and dry place.

Notes:

Note 1: Some of our favorite cuts for beef jerky are top round, eye of round, top sirloin, and London broil.

Note 2: Partially freezing the meat makes it easier to slice. Cut with the grain for chewier jerky and against the grain for more tender, brittle pieces.

Storage: Properly dried and packaged jerky will keep up to 1 month at room temperature in an airtight container, 3–6 months in the fridge, and up to a year if vacuum-sealed and stored in the freezer.

Grilling Tips:

• For a subtle smoky flavor, you can dry the jerky in a smoker at 160°F for 3–4 hours before finishing it in the oven.
• If you like it extra spicy, dust on a little more Sweet Heat Rub right before drying.

Flavor & Pairing Ideas:

• Pair this jerky with an ice-cold lager or bourbon for a great post-grill snack.
• Try substituting teriyaki sauce for part of the soy and Worcestershire for a sweeter variation.

FAQ:

Q: Can I use ground beef for this recipe?
A: Yes, but you’ll need a jerky gun to form the strips. Adjust drying time as needed.

Q: How do I know when the jerky is done?
A: The jerky should be dry to the touch, bend and crack slightly but not snap in half.

Call to Action:

Kick up your next jerky batch with the perfect balance of sweet and heat—grab a bottle of Burn Pit BBQ Sweet Heat Rub and start making your own protein-packed snacks today.

Veteran-Owned Burn Pit BBQ Earns Golden Ticket at Walmart Open Call 2025

Wisconsin-based BBQ brand selected to launch products in Walmart stores across the state

RACINE, Wis. — 10/11/2025 — Burn Pit BBQ, a veteran-owned company known for its bold, clean-label seasonings and sauces, has been awarded a Golden Ticket at Walmart’s 2025 Open Call event, earning the opportunity to place its products on shelves in Wisconsin Walmart stores.

The annual Walmart Open Call invites U.S. manufacturers and small business owners to pitch their products for potential placement in Walmart stores and on Walmart.com. Out of thousands of applicants nationwide, Burn Pit BBQ was selected to join an elite group of brands receiving a Golden Ticket — signifying a buying commitment from Walmart.

“This is a huge milestone for us,” said Greg Fischer, co-founder of Burn Pit BBQ. “We started Burn Pit BBQ with a simple mission: to bring people together around great food while honoring our military roots. To see our products coming to Walmart shelves here in Wisconsin — our home — means the world to us.”

Founded by veterans Greg Fischer and Ben Kreple, Burn Pit BBQ has grown from a backyard idea into a trusted Midwest brand, offering small-batch, all-natural rubs and sauces crafted with premium ingredients and no fillers. The company has built a strong community of supporters across social media, podcasts, and local events, reaching over 60,000 followers nationwide.

“This Golden Ticket isn’t just about our business,” added Ben Kreple, co-founder. “It’s about showing other veterans and small business owners what’s possible with grit, teamwork, and purpose.”

Burn Pit BBQ products — including its popular Ground Pounder Garlic Seasoning — will begin rolling out in select Wisconsin Walmart stores in 2026.

For more information, visit www.burnpitbbq.com or follow Burn Pit BBQ on social media @BurnPitBBQ.

About Burn Pit BBQ

Burn Pit BBQ is a veteran-owned, Wisconsin-based company dedicated to delivering bold, clean BBQ flavors made with high-quality ingredients. Founded by veterans Greg Fischer and Ben Kreple, the company’s mission is to elevate backyard cooking while giving back to the veteran community.