Are you ready for the 3-day weekend? Here’s a roundup of my 20 best Labor Day BBQ recipes, complete with video tutorials! Which one is your favorite?
This roundup of grilling and smoker recipes are some of my favorites featured on my YouTube channel, Chef Tips. Each recipe includes a step-by-step tutorial on the ingredients you’ll need and steps to take for each recipe.
I personally have three different grills in my backyard, and I use them all often. I own the Green Mountain Grills Daniel Boone WiFi Model, the Camp Chef 600 Flat Top Grill, and a Kirkland Gas Grill from Costco. All have served me well through the years, and I highly recommend each of them.
Today I’ll show you how to make smoked pork spare ribs using the 3-2-1 method. This BBQ Pork Spare Ribs recipe takes 6 hours to cook on my Green Mountain pellet grill, but you can use any kind of smoker you like. Before starting, be sure to make a batch of BBQ Dry Rub. Plan on a full day to get the ultimate flavor from this recipe!
This smoked chicken breast recipe tastes great served alongside a spicy coleslaw for a summer picnic. I smoked my chicken on my Green Mountain Pellet Grill, but you can use any type of smoker for this recipe. This dish starts out with a chicken dry rub, and includes a delicious chicken mop. Hope you enjoy it!
This honey smoked salmon recipe is a "hot smoked salmon," made by smoking salmon over low heat on the Green Mountain Grills pellet grill. To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese.
Today we’re making the BEST smoked chicken legs recipe you’ll ever try. It’s a Peach Whiskey BBQ Drumsticks recipe shared by my firefighter friend Mike Jennings, and you’re going to love it! For this recipe, I’m using a special chicken leg rack or hanger, which you can find for about $20 online. Check out my BBQ rub and recipe for homemade BBQ sauce if you don't want to use store-bought products!
Today we're making the best smashburger recipe ever! My double patty smashburgers are seared in bacon grease and mustard, then topped with melted American cheese, caramelized grilled onions, and served on a toasted buttery brioche bun!
Today we’re making the famous Cheeseburger Sub recipe from SoFi Stadium. This is a monster-sized cheeseburger sub sandwich topped with melted American cheese, pickles and onions and stuffed in a foot-long Martin’s potato bun.
This recipe for smoked brisket uses one 14-pound USDA prime beef brisket, which is coated in a Guilden's spicy brown mustard and a Mesquite BBQ rub. We smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F. Plan on smoking a brisket 1 1/2 hours per pound.
This Smoked Pulled Pork Sandwich recipe is a delicious entree for a summer barbecue. It’s topped with my homemade barbecue sauce and cole slaw, and served on toasted onion rolls. I paired this sandwich with a red wine.
These smoked jalapenos come together quickly, made with fresh jalapenos, cream cheese and sliced bacon. I make my jalapeno poppers on the smoker, but you can put these on a tray and bake them in the oven at 350 F for about 20 minutes, or until cooked through.
Santa Maria Tri Tip is one of California's most famous BBQ recipes, believed to have been invented by a butcher during the 1950s. Although regional Santa Maria tritip recipes may differ slightly from neighborhood to neighborhood, the residents of Santa Maria have embraced the dish as their signature feast, often serving it with a large pot of pink pinquito beans.
Everything’s better with bacon, so I decided to experiment with a new bacon-wrapped recipe on my Green Mountain Grills smoker — smoked bacon wrapped hot wings! When making this recipe for smoked bacon wrapped hot wings, set your smoker to about 200 F, or you can bake these in the oven at 200-200 F, for a couple hours.
This smoked pork recipe uses my favorite rub, an adobo mix made with dried chiles and spices. Although cooking time can vary by your smoker, I recommend 200-250 F for up to 2 hours, or until the internal temperature reads 145 F. After you remove it from the grill, allow the tenderloin to rest up to 15 minutes. It will carry over cook to about 150 F.
This Mexican street tacos recipe uses steak flap meat that's marinated in a zesty and citrusy fajita marinade and topped with diced onions and chopped cilantro. Top this authentic street taco with my avocado salsa for the ultimate meal. Serve with fresh lime wedges and grilled jalapeños and green onions.
Today I’m making a grilled shrimp taco recipe in honor of the summer grilling season. These healthy grilled shrimp tacos are great for a summer dinner party or barbecue. Feel free to add your favorite toppings, but fresh diced avocado, cilantro and the chipotle cream sauce are a must.
These bacon wrapped salmon kebabs are topped with a simple parsley and garlic vinaigrette. For this recipe, I'm using Arka salmon, which is a luxurious and fatty salmon from the antarctic waters off Chile. Plan on serving two skewers per person, with three bites per skewer.
Grilling this week? You've got to try this Chimichurri Sauce recipe on your steak, chicken or seafood! This chimichurri sauce originated in Argentina and is an amazing topping for any type of grilled meat. Just mix up these ingredients in your blender, grill your meat, and top it on your dish!
Today we’re making a Grilled Hatch Chile Relleno recipe that’s perfect for a summer appetizer. These grilled stuffed chili rellenos are made with a mixture of cream cheese, pepper jack cheese and cheddar cheese. We’re also adding some diced green onion and cooked bacon as a garnish.
These Blue Cheese Burgers are inspired by a dish we ate at the Pacific Blues Cafe in Yountville. The key to this recipe is the jalapeño jam, which serves as the topping and main condiment. We also top these burgers with a bit of melted blue cheese, fresh mixed greens, tomato and red onion. Serve with a Zinfandel wine or Sierra Nevada Pale Ale.
This Guava Glazed Smoked Baby Back Ribs Recipe, inspired by Tommy Bahama restaurants, is going to wow your guests with its tropical inspired flavors. I'm using a smoker box for this recipe. If you have a smoker or pellet grill, you can adjust the smoker temperature to about 225℉ and cook 3-4 hours, until the ribs are done to your liking.