If you’ve ever wondered what it’s like to spend a few days cooking over live fire with Steven Raichlen, this is your chance. Barbecue University^® returns September 7–10, 2026. It promises to be another extraordinary union of grilling, learning, and eating very well.

Barbecue University^® takes place at Alisal Ranch, a classic California guest ranch just outside historic Solvang. It’s the kind of place that feels made for outdoor cooking—wide-open spaces, fresh air, and plenty of room to gather around the grills. Mornings are spent cooking alongside Steven and the Barbecue Bible team, absorbing techniques, recipes, and the kind of practical details that only come up when you’re actually standing at the fire.

This isn’t a demo-and-watch setup. Everyone cooks. Everyone tastes. There’s time to ask questions, compare notes, and figure out what works (and why). Some people come to strengthen their fundamentals or fine-tune techniques they’ve been using for years. Either way, the focus stays on real cooking you’ll want to repeat—and show off!—once you’re back home.

Afternoons are wide open. You can stay on the ranch and relax, take a walk, ride horses, book a spa appointment, or head into town for a wine tasting and dinner. Evenings tend to bring everyone back together—good food, good conversation, and plenty of barbecue talk.

Over the years, Barbecue University® has built a reputation as one of the most enjoyable ways to learn live-fire cooking. Space is limited, and the sessions do fill up quickly.

For pricing and registration details click here.

Barbecue University® — where the only marks you get are grill marks.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post Barbecue University^® 2026—dates announced appeared first on Barbecuebible.com.

These Traeger appetizer recipes prove your pellet grill can do a lot more than just smoke brisket. That wood-fired flavor does something special to jalapeño poppers, bacon-wrapped bites, buffalo wings, and smoked queso that you just can’t get from the oven. The recipes are straightforward and use everyday ingredients, but the smoky depth from the […]

The post 40+ Traeger Appetizers | Easy Crowd Pleasers appeared first on Simply Meat Smoking.

Pan-seared wild duck breast is one of those meals that looks impressive but comes together in about 30 minutes. The duck cooks in its own rendered fat, which means you get crispy, golden skin and perfectly medium-rare meat without any complicated techniques. It’s straightforward cooking that delivers restaurant-quality results right at home. This recipe is […]

The post Pan Seared Wild Duck Breast appeared first on Simply Meat Smoking.

I’ve been making potato cutlets for years, and this panko-breaded version has become my go-to whenever I need something that’s both comforting and crowd-pleasing. These cutlets are crispy on the outside, soft and flavorful on the inside, and surprisingly easy to put together. The panko coating gives them an extra crunch that regular breadcrumbs just […]

The post Potato Cutlets appeared first on Simply Meat Smoking.

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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Pork belly is best known as the cut that becomes bacon, but in its fresh form it has earned its rightful place in barbecue. You can slice, cube, or cure it—smoke it or grill it. You’ll be rewarded with killer barbecue that—unlike brisket or ribs—won’t break the bank.

What Is Pork Belly — and Why It Loves Fire

Pork belly comes from the underside of the pig and is cut as a flat slab with distinct layers of meat and fat. It’s a high-fat cut, and that fat is what gives pork belly its richness.

Fresh pork belly isn’t the same as bacon. Bacon is pork belly that’s been cured (usually with salt and sugar) and often smoked. Fresh, uncured pork belly can be cooked directly—grilled, smoked, or braised—or it can be cured first if you want to make bacon at home.

On the grill or in the smoker, pork belly performs so well because its fat renders slowly. As it cooks, that fat bastes the meat, keeping it moist while it absorbs smoke and seasoning. The result is a cut that builds deep flavor and resists drying out, which is why pork belly has become a staple on grills and smokers around the world.

Best Ways to Cook Pork Belly

Pork belly can be cooked in several distinct ways, depending on how it’s cut and how you plan to use it.

Grilled Pork Belly
Sliced pork belly cooks well over direct heat, where the fat can render and the edges can crisp without drying out the meat. Thin or medium slices work best. This approach is especially common in Korean barbecue, where pork belly is grilled simply and served with sauces or wraps that balance its richness. The key here is to slice it thin.

Pork Belly Burnt Ends
Cubed pork belly is a popular alternative to brisket burnt ends. The cubes are smoked until tender, then finished with sauce to create a sticky exterior and a rich, soft interior. Pork belly’s fat content allows it to stay moist while building deep flavor over the course of the cook.

Smoked Pork Belly
Whole slabs or larger pieces of pork belly can be smoked slowly to develop a deep, smoky flavor and a tender, sliceable texture. Smoked pork belly can be served on its own, sliced for sandwiches, or used in dishes like tacos, steamed buns, or grain bowls.

Steamed or Braised, Then Finished Over Fire
In some preparations, pork belly is gently steamed or braised before being finished over fire. This approach softens the meat and renders some of the fat first, while the final cook adds color and texture. Japanese chashu uses this same cut but relies entirely on braising; finishing pork belly over fire adds browning and smoke while preserving that tenderness.

Making Bacon at Home
Pork belly is the starting point for homemade bacon. After curing with salt and seasonings, the belly is smoked and sliced. Making bacon at home offers full control over flavor, smoke level, and thickness, and it begins with understanding pork belly in its fresh, uncured form.

Pork Belly Around the World

Pork belly appears in traditional dishes across many cuisines, each using the cut a little differently but relying on the same balance of meat and fat.

In Korea, pork belly is best known as samgyeopsal, where thick slices are grilled over high heat and eaten with ssamjang, garlic, and leafy wraps. The goal is crisp edges, rendered fat, and contrast from fresh accompaniments.

In Japan, pork belly is commonly prepared as chashu, a braised cut served with ramen. Rolled or slab-style pork belly is simmered in a seasoned liquid until tender, producing soft slices with distinct layers of meat and fat.

Chinese cuisines make frequent use of pork belly in dishes like hong shao rou (red-braised pork belly), where slow cooking turns the fat silky and rich rather than crisp. Try braising the pork belly in your smoker.

Must try pork belly recipes

With these traditions and techniques in mind, here are some of our favorite pork belly recipes—especially satisfying in the winter!

Pork Belly Tips Before You Start

• Skin on or skin off:
  Skin-on pork belly works best for roasting or crisping the skin; skin-off is usually easier for grilling, burnt ends, and smoking.
• Portion size matters:
  Pork belly is rich. Plan smaller portions than you would for lean cuts.
• Seasoning goes a long way:
  Pork belly doesn’t need heavy rubs. Salt, pepper, and a balanced sauce are often enough.
• Sauce late, not early:
  Sugary sauces can burn. Apply them toward the end of cooking.
• Rest before serving:
  Let pork belly rest briefly so the fat settles and the texture improves.

Pork Belly: Frequently Asked Questions

Is pork belly the same as bacon?

No. Bacon is made from pork belly, but it has been cured and usually smoked first. Fresh pork belly is uncured and can be grilled, smoked, braised, or turned into bacon at home.

Do I need to remove the skin from pork belly?

It depends on how you plan to cook it. Skin-on pork belly works well for roasting or crisping the skin, while skin-off pork belly is easier to grill, smoke, or cut into burnt ends.

What’s the best temperature for cooking pork belly?

Pork belly is forgiving, but most barbecue methods work best at moderate temperatures, typically between 250°F and 300°F for smoking. For grilling sliced pork belly, higher direct heat works well to render fat and brown the surface.

How do I know when pork belly is done?

Pork belly is done when it is tender and the fat has rendered. Internal temperature is a guide, but texture matters more—properly cooked pork belly should feel soft and flexible rather than tight or rubbery.

Why is pork belly so popular for burnt ends?

Pork belly’s high fat content keeps it moist during long cooks and helps it absorb smoke and sauce. That combination makes it well suited for rich, tender burnt ends with a sticky exterior.

Pork belly earns its place in barbecue because it’s both forgiving and rewarding. It works across techniques, shows up in traditions around the world, and delivers flavor that few cuts can match. Once you start cooking pork belly over fire, it’s a cut that’s hard to stop coming back to.

Related Blogs

• Add This Technique to Your Repertoire: Smoke-Braising
• Seoul Food: Pork Belly Breaks Out of the Bacon Mold
• Create Maple Pork Belly Burnt Ends

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Belly Up for Pork Belly appeared first on Barbecuebible.com.

  Taco Tuesday Blackened Steak Tacos because we love tacos just about any way they are made. I have been craving tacos and had some beautiful sirloins from “Texas Steak Warehouse”. The beginning of a love story. I wanted these to be special. So, I made a Smokey Creamy Jalapeno Sauce. It is a light […]

Sweet, smoky, and irresistibly savory, these smoked bacon wrapped honey glazed carrots are the ultimate side dish for any backyard party or get together. Tender carrots are wrapped in thin...

Review Monument Gas Grill Mesa 415BZ I recently got a Monument Mesa grill and am very impressed—it’s ideal for backyard grilling. This versatile unit can replace backyard smokers and griddles, adding a pizza stone or a griddle you can do about anything you can think of. It features four front-to-back burners, each with lighted controls […]

  Taco Tuesday Blackened Steak Tacos because we love tacos just about any way they are made. I have been craving tacos and had some beautiful sirloins from “Texas Steak Warehouse”. The beginning of a love story. I wanted these to be special. So, I made a Smokey Creamy Jalapeno Sauce. It is a light […]

  Peanut Butter Stuffed Burgers we love BIG Burgers and this one is one of my favorites. Burgers are so versatile with all the combinations you can dream of. Some of our favorite ways to make them are inside out or stuffed burgers. One of Ken’s favorites and one of our most popular is our […]

Cowboy butter is just a really cool name given to a compound butter where you mix herbs, spices, condiments, and other tasty ingredients into softened butter, and then it can...

I was recently thumbing through cooking magazines that piled up during a particularly busy stretch of time and was flabbergasted by the number of ingredients many recipes required. Fifty? Twenty-seven? They were exhausting to read, let alone deliver to the table.

Barbecue doesn’t need to be complicated to be good. In fact, some of the best barbecued meals we’ve loved come from doing less—fewer ingredients and fewer steps.

Below are nine simple recipes we’ve culled from our favorites. They’re about familiar flavors, forgiving methods, and food that looks and tastes like it belongs at a table with family and friends—not stalling dinner under ring lights.

Think of these recipes as tools, not rules. Use them as written, tweak them to fit what’s in your fridge, or let them remind you that cooking can still be easy, satisfying, and fun—without turning your kitchen into a science lab or your evening into homework.

4-ingredient grilling recipes

Grilling doesn’t have to be complicated to be satisfying. These recipes are reminders that a short ingredient list can still deliver real flavor, especially when you let the fire do the work. Use them as written, adjust them to what you’ve got on hand, or let them nudge you back toward cooking that feels relaxed instead of fussy. When dinner comes together this easily, it’s easier to enjoy the time around the grill, too.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Nine Grilling Recipes That Only Need Four Ingredients appeared first on Barbecuebible.com.

Planning an event in the Wilmington area? Whether it’s a backyard wedding reception, a corporate lunch, or a milestone celebration, choosing catering that brings serious flavor and effortless service is a must. At Code 1 BBQ, we specialize in barbecue catering in Wilmington, MA, offering Texas-style smoke, Southern comfort, and full-service ease straight to your event.

 

Why Code 1 for Barbecue Catering?

When you partner with Code 1 BBQ, you’re getting more than just brisket and buns. You get:

 

• Authentic Texas-style barbecue: Slow-smoked over oak, seasoned simply yet deeply, our meats bring the heat and the heart of Texas to Massachusetts. (Check out our warm, bark-rich brisket and pulled pork-shoulder results.)
• Flexible catering packages: From a casual pickup for 10 to a full-production event for 500, we have options. Delivery, setup, full service, beverages, rentals, and even entertainment can be included.
• Inclusive menu options: Gluten-free? We’ve got you. We cater to dietary needs so every guest can enjoy the flavor.
• Seasoned event experience: Veteran-owned and family-run, our team understands events—from the fun in the yard to the structure of a corporate meeting. You bring the people, we bring the BBQ.

 

It’s More Than Food, It’s an Experience

In today’s catering world, it’s not enough to serve food—guests expect experience, quality, and a few extras. Here’s how we deliver:

 

• Interactive food stations & elevated sides: Think build-your-own brisket sliders, macro-friendly sides, and shareable trays that spark conversation. We’ve got pit beans, smoked veggies, and cornbread that stands out.
• Sustainable & local sourcing: Foodies today care where their meat and sides come from. We aim to highlight regional produce and responsibly sourced meats, giving your event a credibility boost.
• Custom branding & themed presentation: Whether it’s a company logo, a wedding color scheme, or a backyard BBQ vibe, we tailor the look.
• Healthy-friendly options: With more guests seeking gluten-free, dairy-free, and lower-carb choices, our menu includes fare that accommodates without sacrificing bold flavor.
• Experience over just food: Some caterers stop at drop-off. We go further: staff on hand, full setup, beverage service, even entertainment coordination if needed—all to make your job easier.

 

Perfect For Any Occasion

Whether your event is big or small, formal or relaxed, our barbecue catering in the Wilmington, Massachusetts area adapts seamlessly:

 

• Backyard Celebrations: Keep it breezy. Guests mingle, kids play, and your guests fill their plates without fuss.
• Weddings & Rehearsal Dinners: Elegant, hearty, memorable food that aligns with your vision and accommodates varied guest diets.
• Corporate Events & Employee Appreciation: Impress your team or clients with a “boardroom meets BBQ” setup—stress less, enjoy more.
• Fundraisers & Community Events: Big turnout? No problem. We scale our service so the food matches the energy of the event.

 

Let’s Plan Something Amazing

Getting started is simple:

 

1. Reach out with your event details — date, number of guests, location, and whether you need full-service or drop-off.
2. We’ll customize a quote based on your headcount, desired package, and any add-ons (rentals, beverages, staffing).
3. Finalize menu choices — from brisket and pulled pork to sides, diet-friendly options, and any branded touches.
4. Event day? We handle it. You show up, relax, and let your guests enjoy the food and atmosphere.

 

When you opt for barbecue catering with Code 1 BBQ, you’re not just feeding people—you’re crafting a memorable experience. It’s the kind of food that gets mentioned in conversations long after the event ends, and the kind of setup that looks good and runs smoothly. The kind of service that lets you enjoy your event, not stress over it.

Let’s make your next event bold, flavorful, and effortless. 

Request your custom catering quote today and bring the unmistakable taste of Texas-style barbecue to your gathering.

The post Elevate Your Event with Premium Barbecue Catering Wilmington, MA appeared first on Code 1 BBQ.

If there’s one dish that defines authentic barbecue, it’s brisket. Smoky, tender, and rich with flavor, it’s the ultimate test of a pitmaster’s skill. And if you’ve been searching for the best BBQ in Boston, look no further than Code 1 BBQ—where brisket isn’t just a menu item, it’s a craft perfected over hours of patient smoking and seasoned experience.

 

The Art of Texas Brisket

In Texas, brisket is more than a meal—it’s a tradition. Code 1 BBQ brings that tradition straight to the Boston area, honoring the same slow-smoked methods that have made Texas BBQ notorious for generations. The secret lies in the simplicity: salt, pepper, oak wood, and time. The pitmasters at Code 1 BBQ let the natural flavor of the meat shine through, creating a perfect balance of smoky bark, juicy tenderness, and that signature pink smoke ring that every barbecue lover dreams of.

 

Each brisket is smoked for up to 16 hours, allowing the fat to render slowly and keep every bite moist. It’s the kind of brisket that cuts cleanly but melts in your mouth—a perfect showcase of authentic Texas technique, right here in Boston.

 

Patience and Precision

Good brisket doesn’t happen overnight. It takes dedication, attention, and a deep understanding of how smoke, heat, and time interact. At Code 1 BBQ, the pitmasters start their fires before dawn, keeping a careful eye on temperature and airflow throughout the day. They know when to wrap, when to rest, and exactly when that brisket hits its peak.

That kind of care results in brisket that’s smoky but never bitter, tender but never mushy, and flavorful from edge to edge. It’s a delicate process that only true BBQ craftsmen can master—and it’s one of the reasons Code 1 BBQ continues to earn its reputation for serving some of the best BBQ in Boston.

 

Served the Way It Was Meant to Be

Whether you like your brisket sliced thick or chopped and piled high on a sandwich, Code 1 BBQ serves it just the way you want it. The brisket pairs perfectly with their homemade sauces—rich, tangy, and made to complement the smoke, not cover it. Add a scoop of creamy mac and cheese, some pit beans, or a slice of cornbread, and you’ve got yourself a plate of pure barbecue comfort. 

 

Every order is a reminder that good barbecue doesn’t need frills—it just needs passion, patience, and a whole lot of smoke.

 

Bringing Soul Food to Boston

What makes Code 1 BBQ stand out isn’t just the food—it’s the experience. The smell of oak smoke fills the air, the staff greets you like family, and the vibe is as warm and welcoming as a Texas backyard cookout. Boston may be known for seafood and chowder, but one visit to Code 1 BBQ proves that authentic southern barbecue has found a proud home here, too. Whether you’re a lifelong local or just visiting the city, this is the kind of BBQ that sticks with you. It’s comfort, craftsmanship, and culture all wrapped into one unforgettable meal.

 

Brisket Worth the Hype

There’s no shortage of barbecue joints around, but few can match the passion and precision you’ll find at Code 1 BBQ. Each brisket tells a story of patience, smoke, and pride—a story that’s now part of Boston’s growing barbecue scene.

 

If you’re on the hunt for the best BBQ in Boston, make Code 1 BBQ your next stop. One bite of their slow-smoked brisket and you’ll understand why locals and visitors alike can’t stop talking about it. Ready to experience authentic Texas-style brisket? 

 

Visit Code 1 BBQ and taste the smoke, the flavor, and the tradition that make this the best BBQ in Boston. Be sure to follow Code 1 BBQ on Facebook for the latest happenings and specials.

The post The Brisket Edition: Discovering the Best BBQ in Boston appeared first on Code 1 BBQ.

Barbecue means something different to everyone. Some crave sweet, sticky sauces while others swear by a perfect dry rub. But true barbecue lovers know that the magic lies in the smoke, and that’s precisely what you’ll find at Code 1 BBQ. Bringing authentic Texas-style flavor to New England, this hidden gem has quickly earned a reputation as one of the best BBQ spots in Massachusetts. From slow-smoked brisket to tender ribs that fall off the bone, Code 1 is redefining what barbecue means up north.

 

The Heart of Texas Flavor

Texas barbecue is famous for its simplicity and technique. It’s not about drowning meat in sauce—it’s about letting the smoke, seasoning, and time do the talking. At Code 1 BBQ, the pitmasters stay true to those roots. They use quality cuts of meat, seasoned with just the right amount of salt and pepper, and smoke them low and slow over oak wood. This traditional Texas method infuses the meat with deep, rich flavor while keeping it incredibly tender.

 

The star of the show? The brisket. Smoked for up to 16 hours, it’s perfectly marbled, juicy, and finished with that beautiful dark bark that Texas barbecue is known for. Slice into it, and you’ll see the pink smoke ring that proves it was cooked the right way. Whether you prefer your brisket lean or fatty, each bite melts in your mouth with a balance of smoky and savory notes.

 

Slow-Smoked Goodness in Every Bite

Barbecue this good doesn’t happen by accident—it takes skill, patience, and passion. Code 1 BBQ’s pitmasters take pride in their craft, tending the smoker from early morning hours to ensure every piece of meat reaches perfection. Pork shoulders are smoked until they’re tender enough to pull apart with a fork, and ribs are cooked just long enough to be tender but not fall apart entirely because authentic barbecue still has a bite.

 

Even the sausages are made with care, using a special blend of spices that pairs perfectly with a touch of smoke. The result? A menu that captures the essence of Texas BBQ, all right here in Massachusetts. It’s comfort food for anyone who appreciates flavor, craftsmanship, and a little bit of southern soul.

 

Sides Worth Savoring

While the smoked meats take center stage, the sides at Code 1 BBQ deserve a round of applause, too. Each one is made fresh and complements the rich flavors of the barbecue. The mac and cheese is creamy, cheesy, and baked with a golden crust that makes it irresistible. The pit beans simmer in a smoky, slightly sweet sauce that adds a touch of spice, while the coleslaw provides a cool, crunchy contrast to all that smoky richness.

 

And don’t forget the cornbread—moist, buttery, and slightly sweet. It’s the perfect way to mop up every last bit of sauce on your plate. At Code 1 BBQ, even the sides tell a story of southern comfort done right.

 

More Than Just a Meal

Walking into Code 1 BBQ feels like stepping into a slice of Texas hospitality. The smell of oak smoke greets you at the door, and the friendly team behind the counter makes you feel right at home. Whether you’re stopping by for a casual lunch, bringing the family for dinner, or catering an event, Code 1 delivers the same high quality and care every time.

The relaxed, down-to-earth atmosphere makes it a go-to spot for gatherings of all kinds. Locals love it for the flavor, but they stay for the experience—the laughter, the aroma, and that unmistakable sense of community that good barbecue always seems to bring.

 

Why Locals Call It the Best BBQ in Massachusetts

It’s not easy to bring authentic Texas barbecue to New England, but Code 1 BBQ does it flawlessly. Every detail—from the wood in the smoker to the seasoning on the meat—is intentional. It’s no wonder that barbecue enthusiasts from across the state make the trip to get a taste. If you’ve been searching for the best BBQ in Massachusetts, look no further. Code 1  BBQ is proof that you don’t have to travel to Austin or Dallas for world-class barbecue. You have to find your way to a pit where passion and patience meet, and Code 1 BBQ is exactly that place.

 

Ready to dig in? Visit Code 1 BBQ and experience authentic Texas-style barbecue made with heart, smoke, and southern pride. One bite, and you’ll understand why so many people are calling it the best BBQ in Massachusetts.

The post Discover the Best Texas-Style BBQ in Massachusetts appeared first on Code 1 BBQ.

If you’ve got an electric smoker, you’ve got plenty of options. These smokers make it easy to turn out tender brisket, fall-off-the-bone ribs, juicy pulled pork, and perfectly smoked chicken without much fuss. You can also smoke salmon, pork chops, turkey, sausages, and even vegetables like corn or potatoes. Want to try something different? Smoked […]

The post 33+ Delicious Electric Smoker Recipes (Ribs, Brisket, Burnt Ends) appeared first on Simply Meat Smoking.

Grilled sausages are a regular dinner at my house during the warmer months. They’re already packed with flavor, so all you really need to do is get them on the grill and make sure they cook evenly without drying out or bursting open. This is my go-to for easy weeknight meals, backyard cookouts, tailgate parties, […]

The post Grilled Sausages – How to Grill Sausage Like a Pro appeared first on Simply Meat Smoking.

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.

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.