Brad Prose

GRILLED CHEESE CHILI DOGS - Crispy cheese, juicy hot dogs, and a pile of that hot dog chili sauce. This is exactly why I told you to save th…

Animal Style Chili Cheese Dogs - messy, loaded, and completely over the top. I’m still cooking through half a cow from @capital.farms, and …

Cajun Turkey Breast deserves a spotlight for the holidays. This smoked turkey brings together smoky chiles, savory herbs, and a little heat…

Game Day Chili - Beefy, smoky, a little spicy, and built for piling onto just about everything. I’m cooking through half a cow from @capita…

PHILLY SMOKED RIBWICH - This one might piss a few people off. I took inspiration from the classic Philly roast pork sandwich, but went with…

My problem with most steak burgers is... they're trying too hard. A giant slab of rare steak that's impossible to bite through. Or so many …

Southwest Chili Baked Potato - If you can still see the potato, you didn't add enough chili. I had some of my ground beef chili left over a…

Burnt or rare? When a steak comes off the grill looking this dark, there's always a split second where I wonder if I just ruined dinner... …

This burger got way out of hand. Started with Canyon Crust burgers grilled over charcoal. Ended with bacon, jalapeños, buffalo sauce, and …

Grilled tri-tip steaks are hard to beat. I know, it's not widely available either. Sorry. Rocking🔥@pkgrills for this one.

Pancake breakfast tacos, protein-style. My kids tend to lean toward the sweet side at breakfast, so this is my way of meeting them halfway.…

Can you actually taste the desert in a steak? I'm still cooking through half a cow from @capital.farms, and these Corriente ribeyes are som…

SMOKED KOREAN PORK RIBS - Sticky, smoky pork ribs seasoned with my Korean BBQ rub and finished with a gochujang glaze made with strawberry p…

See you at the Open Fire Meat Up! I'll be there with @prokan_grills as they show off their brand-new Infinity DuoFire, combining a Santa Ma…

Every time I develop a new burger recipe, I tell myself I'm going to keep it simple. Anyway, here's a @capital.farms burger with chimichurri…

Beef is getting weird in America. Shrinking cattle herds. Record imports. Recalls in the news. Labels that don't always make it obvious whe…

Unpopular opinion: If you blend your chimichurri, you're making a dressing. Chimichurri is supposed to have texture. Little bites of parsle…

One of my favorite things about cooking with chiles is how much flavor you can build before the food ever becomes “spicy.”

There is no correct number of wings to make.

Every barbecue recipe has one guy in the comments explaining how his grandfather did it differently in 1973. Are you that guy?

It's official. CACTUS CRUST IS HERE! After months of testing and tweaking, I'm excited to finally introduce the fourth seasoning in the Chi…

These smoked pork ribs got a heavy coat of Sedona Sand before heading onto the smoker. Chiles, garlic, herbs, and spices give pork plenty of…

I think this is eating better, and yes, those are giant beef plate ribs. I spend a lot of time thinking about ingredients, both in what I c…