Fire Up September: BBQ Recipes to Savor

This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up the heat. Don’t be deterred by the long ingredient list—you probably have most of the aromatics in your kitchen already. And despite the lengthy instructions, you can make it from start to finish in 1 hour.

Pro Tip: Make it a day ahead—chili always tastes better the next day as the flavors meld.

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Barbecue in southern California means tri-tip, and in the Santa Maria Valley, about three hours north of Los Angeles, this slab of bottom sirloin turns up at all manner of public celebrations and backyard cookouts, seasoned with garlic and spiced pepper, then oak grilled, and thinly sliced. Unlike Texas brisket, the meat is tender enough to serve rare or medium-rare, so it combines the smoke flavor of true slow-cooked barbecue with the sanguine succulence of steak. In Santa Maria, tri-tip is usually served with salsa, toasted French bread, and pinquito beans—distinctive, small, pink-red beans that are unique to these parts.

Pro Tip: Always slice tri-tip against the grain. The cut has two different grain directions, so adjust halfway through slicing.

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These tangy chicken rolls come from Rio’s legendary Porcão restaurant chain, where they’re cooked on a spit. I like to think of them as Brazilian rollatini. For the sake of authenticity, I should note that the mayonnaise and cornichons are my contribution to the recipe. Their flavors contrast perfectly with the richness of the Gruyère.

Pro Tip: Secure the rolls with toothpicks or skewers before grilling to keep the cheese from spilling out.

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Coffee is a traditional ingredient in at least one classic Southern pork dish: country ham with redeye gravy, a dish I last enjoyed in Louisville. Kentucky ham isn’t quite as well-known as that from Virginia, but it’s every bit as tasty and it gave me the idea for this coffee-crusted pork tenderloin served with a coffee barbecue sauce.

Pro Tip: Let the tenderloin rest for 5–10 minutes after grilling to keep the juices inside.

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Take your comfort food to the next level with this Grilled Smoked Mac and Cheese, a smoky, cheesy, flavor-packed twist on the classic dish. Loaded with flame-charred peppers, grilled onion, and smoky ham, this mac and cheese is cooked in a cast iron skillet and finished with wood-fired smoke for irresistible depth. Perfect as a hearty main or a standout side at your next cookout, this recipe brings bold barbecue flavor to a backyard favorite. Whether you’re firing up a gas, charcoal, or pellet grill, this dish is your new go-to for crowd-pleasing, smoky indulgence.

Pro Tip: Use a cast-iron skillet to get that smoky flavor infused deep into the pasta and cheese.

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Though originally deep-fried in the taco shacks of the Baja Peninsula, grilled fish is superior in terms of taste, and healthier, too. Serve with a chilled Mexican beer or a margarita.

Pro Tip: Use a grill basket or fish spatula to keep delicate fillets from breaking apart on the grill.

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Here’s one of our favorite side dishes. Yes, everything tastes better with bacon, including onion rings! But why fry them in batter when you can smoke them with bacon? They’re delicious and super simple to make at home.

Pro Tip: Par-cook the bacon slightly before wrapping—it crisps faster and avoids overcooking the onion.

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Here’s a dish with deep Yankee roots, but I’ll wager no one has ever tasted it like before. The break with tradition is stuffing the apples with pork sausage and smoke roasting them on the grill.

Pro Tip: Choose firm apples like Honeycrisp or Granny Smith so they hold their shape on the grill.

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