Flavorful Recipes to Elevate Your Meals

Quick Steps:

1. Trim excess fat and clean the brisket.
2. Season with a 1:1:1 mix of salt, pepper and Chile Slinger Rub.
3. Smoke at 275°F until the internal temperature reaches 160–170°F (about 5–6 hours).
4. Wrap in unwaxed butcher paper and smoke until the internal temperature hits 200°F.
5. Rest for 2 hours in a cooler, then slice across the grain and serve with Chile Slinger Original or Chipotle. 

Recommended Products: Chile Slinger BBQ Rub, along with Original or Chipotle sauce.

Quick Steps for crockpot or smoker

1. Blend together the kosher salt, black pepper, garlic powder, chili powder, onion powder, dried parsley flakes and ground oregano. Then season all sides of the roast with mixture. 
2. Place roast in crockpot or small foil pan if cooking in smoker. 
3. In medium sauce pan, heat water to boiling; turn off heat and stir in beef bouillon, Worcestershire sauce and Chile Slinger BBQ Sauce.
4. Pour the broth around the roast in either the crockpot or foil pan; place foil pan in smoker. 
5. Cook the roast on low until it reaches internal temperature of 195-200°F (approximately 9 hours).
6. While the roast cooks, caramelize the onions. Preheat oven to 400°F. Slice yellow onions into 1/4" wide rings and place in oven-safe pan. Season lightly with salt and pepper. Add butter and drizzle olive oil; stir together. Bake uncovered in 400°F oven for an hour, stirring occasionally.
7. Rest the roast by turning off crockpot and venting with lid ajar or remove from smoker. 
8. Move the roast to a cutting board; reserve some of the liquid to ladle over the meat. Pull meat apart.
9. Serve on fresh hoagie bun with caramelized onions and cheese with au jus on the side. Or, mix in more Chile Slinger BBQ Sauce to create BBQ beef sandwiches. 

Recommended Product: Your favorite flavor of Chile Slinger BBQ Sauce. 

Quick Steps:

1. Rinse the thighs and remove any excess skin; pat dry. 
2. Spread the Chile Slinger Rub evenly over both sides of the four thighs.
3. Place the coated thighs in a gallon-size plastic bag; seal and refrigerate for one hour or overnight.
4. Bring the grill up to medium high heat.
5. Grill each side of the thighs for 3 to 5 minutes until internal temperature reaches 170°F.
6. Remove from grill, baste each thigh with Chile Slinger BBQ Sauce and serve hot. 

Alternative Cooking Method:

1. Preheat oven to 375°F. 
2. Place thighs on cooking sheet or stone.
3. Bake for approximately 30 minutes until internal temperature is 170°F. 
4. Remove from oven, baste with Chile Slinger BBQ Sauce and serve hot.

Recommended Product: Chile Slinger BBQ Rub and your favorite flavor of Chile Slinger BBQ Sauce.

Quick Steps:

1. Rinse the chicken wings; pat dry.
2. Mix the salt, pepper and garlic together. 
3. Season all sides of the wings, and place the seasoned wings on a wire rack to air dry for 15-20 minutes.
4. While the wings dry, heat the Chile Slinger BBQ Sauce in a sauce pan; once heated through, cover and set aside.
5. Bring the grill up to medium-high heat.
6. Grill wings, flipping every 4-5 minutes until golden brown and internal temperature is 180-185°F.
7. Remove from grill, toss the wings in warm BBQ sauce and serve hot. 

Recommended Product: Chile Slinger Habanero or Fatalii Mustard BBQ Sauce.

Quick Steps:

1. Prepare smoker to cook at 300°F.
2. Rinse ribs and pat dry.
3. Season both sides of the ribs with Chile Slinger BBQ Rub.
4. Slice rack into individual ribs and re-season, coating all sides. 
5. Place ribs into smoker for 45 minutes at 300°F.
6. Turn ribs and cook for an additional 45 minutes. 
7. Remove ribs from smoker and place in foil pan.
8. Slice the butter into 5-6 pads; place the butter on top of the ribs and pour on the Chile Slinger BBQ Sauce. 
9. Sprinkle 1/3 cup of brown sugar on sauced ribs. 
10. Cover the pan tightly with heavy-duty aluminum foil. 
11. Place the covered pan back in the smoker at 300°F.
12. Cook for about 20 minutes or to an internal temperature of 205-210°F.
13. Uncover and let rest for 30 minutes before serving. 

Recommended Product: Chile Slinger BBQ Rub and your favorite Chile Slinger sauce.

Quick Steps:

1. Mix injection one day in advance. Separate 32 oz of apple juice. Heat 1 cup juice to boil, and stir in 1/2 cup dark brown sugar until dissolved. Pour mixture through strainer 2 times to remove any undissolved particles. Add remaining apple juice, stir and refrigerate overnight.
2. Preheat smoker to 275°F. 
3. Rinse the pork butt and trim as you desire. 
4. Inject the pork with apple juice and brown sugar mixture until it can take no more. 
5. Mix the Chile Slinger Rub and 1/4 cup brown sugar. Season all sides of the pork butt. 
6. Place seasoned butt in smoker at 275°F. 
7. Mix spritz by combining 16 oz apple juice with white distilled vinegar. Pour into spray bottle.
8. At 1 hour in, spritz the port butt. Repeat spritzing every hour for 4-5 hours. 
9. When internal temperature reaches 160°F, remove butt from smoker and place in aluminum pan. Rub top of butt with 1/4 cup brown sugar and lay pads of butter randomly over the top of the butt.
10. Wrap aluminum foil over the top of the butt and return the pan to the smoker. 
11. When the butt has reached an internal temperature of 200°F, remove pan from the smoker. Cover the foiled butt with a towel and let it rest in the pan for 1 hour. 
12. Remove the butt from the pain, pull the bone out and pull the meat apart.
13. Fork some of the pulled pork onto a sandwich bun, drizzle with Chile Slinger BBQ Sauce and serve. 

Recommended Products: Chile Slinger Rub and your favorite Chile Slinger BBQ Sauce. 

Quick Steps:

1. Preheat oven to 375°F.
2. Score the top of each fillet in a crosshatch pattern (1/4” deep).
3. Season with rub, drizzle lemon juice.
4. Bake uncovered for 30 minutes or until the internal temperature hits 145°F.
5. Finish with more lemon juice and kosher salt (optional).

Recommended Product: Chile Slinger BBQ Rub.