Recipes, Tips, and Guides

Fruit and BBQ have always gone together. Peach, cherry, and apple sauces have earned their place alongside smoked meats, but blackberries deserve a lot more attention. Their deep, slightly tart flavor brings richness without turning your sauce into dessert. For this version, we leaned into those natural flavors with fresh blackberries, real vanilla bean, roasted jalapeño, and a splash of lemon yuzu juice to brighten everything at the end. The result is a sauce that's sweet, s

Look, not every BBQ meal needs a heavy, sticky sauce situation. Sometimes the smoker is already bringing enough richness to the party and what the plate actually needs is something fresh, sharp, and green enough to remind everybody vegetables still exist. That’s where this basil vinaigrette comes in. Fresh basil, olive oil, red wine vinegar, garlic, shallot, and a little heat. It’s bright, herbaceous, and surprisingly good next to smoky meat, grilled vegetables, or fish. This

There are sauces that quietly sit on the side of the plate. This is not one of them. Mint chimichurri shows up loud. Garlic. Vinegar. Herbs. Heat. It cuts through rich grilled meat like it was built specifically for lamb cooked over fire, which honestly… it kind of was. Traditional chimichurri usually leans heavily on parsley and oregano. This version swings Balkan. More mint. More garlic. More sharpness. Less “steakhouse condiment,” more “someone’s uncle made this at a backy