Three Spooky Halloween-Themed BBQ Recipes
While there is a lot happening now, it might be easy to forget this Saturday is Halloween. It’s the one day of the year where people dress up in fantastical costumes and act a little sillier than usual. So perhaps it’s a good day to also make a recipe you’ve never tried or considered. If you are planning to have or attend a small, socially distanced gathering for Halloween, why not also try your hand at a spooky recipe?
Here are three meaty recipes that are perfect for Halloween.
If you ever wanted to turn your meatloaf into a crime scene, this recipe is for you.
Foot Loaf by Sheila Martinez
Meatloaf may not be the most exciting dish when it’s plain, but it’s absolutely perfect for creating a meaty, scary Halloween dish. Inventive Instagrammer Sheila Martinez has used meatloaf to create dead bodies and this creative meatloaf chopped off foot. Martinez said to make her meatloaf, she uses 1.5 lbs ground sirloin, 1 chopped Roma tomato, ¼ cup chopped cilantro, ⅓ cup chopped onions, 1 egg, salt and pepper to taste, and any other seasonings. Mix well by hand, then shape and bake/grill/smoke until done. White onions can be used for the bone and toenails, and ketchup can be used for the blood. View the recipe here.
Pork ribs have never been more spooky.
Skeleton Ribs by Spaceman BBQ
While it’s not a hard recipe exactly, Ryan Fowler of Spaceman BBQ wins serious points for creativity with his skeleton ribs. Using two full racks of pork spare ribs, he then positions them next to a spooky skeleton. Fowler recommends seasoning one rack of spares with Bearded Chops BBQ Co Pork Rub and the other with Favorites BBQ Co’s Red Rub. Then they are smoked and lightly sauced at the end of the cook with Mad Raccoon BBQ sauce thinned out with Dr. Pepper. View the recipe here.
These “meatball mummies” are simple and fun.
Meatball Mummies by Grill Girl Robyn
Meatballs have never been cuter than when you turn them into mummies. Grill Girl Robyn Lindars smartly uses crescent rolls, frozen meatballs, sliced olives, and marinara sauce to make these. She recommends using a pellet smoker to cook the meatballs to then give them a little more flavor. (And when it’s not Halloween, they can be used for a Minions-themed party.) View the recipe here.
We hope you all have an excellent Halloween this weekend. Be safe out there!
Sean Ludwig (NYC BBQ)
Co-Founder, The Smoke Sheet
—Kansas City newcomer Fox & Fire BBQ is serving up some exciting barbecue. (Photo via Fox & Fire Barbecue / Facebook)—
HOT OFF THE PRESS
This year, after six years of planning, pitmaster Andy Fox opened his Kansas City-based food truck Fox & Fire. Kansas City Magazine reports that Fox & Fire serves up very good brisket, pork ribs, homemade sausage, and cubed pork belly that has been braised with brown sugar and Dr. Pepper. READ HERE
Barbecue enthusiast and scholar John Tanner was inspired by our recent October 7 article in The Smoke Sheet about great barbecue sauces. In this blog post, Tanner outlines his favorite sauces to use for pulled pork, ribs, chicken, brisket, and more. READ HERE
Uproxx food writer Zach Johnston interviewed whole hog pitmaster Rodney Scott, where the two chatted about Scott’s backstory, his episode of Chef’s Table on Netflix, favorite side dishes, and more. READ HERE
Texas Monthly’s Daniel Vaughn wrote about pitmaster Kevin Mason, a former police officer who has gone from selling house-made sausage links out of a patrol car to running Houston’s Lonestar Sausage & BBQ. READ HERE
Saucy's Southern BBQ & Cuisine, a Denver-based barbecue stand, has partnered with a marijuana dispensary to produce and sell THC-infused versions of Saucy's Southern wing sauce, a Carolina Gold-style honey-mustard sauce and a more traditional barbecue sauce. READ HERE
After many delays, Oakland’s much-anticipated Horn Barbecue has finally opened its doors officially. Pitmaster Matt Horn said the joint was cleared to open by city authorities. READ HERE
ADDITIONAL READS
Denver’s Burgers & Bones Barbecue has connections to joints from the past
These are the 11 Best Places to Get BBQ Around Boston right now
7 new BBQ joints to try around D.C. with outdoor seating and takeout
Fainmous, Urban South create a barbecue-and-beer collaboration in Sawyer Yards in the Houston area
Riscky’s Barbeque in Fort Worth celebrates 93 years with 93-cent specials
Austin’s Franklin Barbecue will now ship its coveted brisket right to your door
Find great Memphis-style BBQ at new Yonkers, NY restaurant Whole Hog Cafe
Wolf Creek BBQ in Georgia was recently destroyed by a fire
—Grill master Tom Ellis has a lot of creative ideas about how to use fire.—
WATCH
How Grill Master Tom Ellis Uses Fire and a "Little Hell" to Cook a Feast — Smoke Point
Swell Party grill master Tom Ellis considers himself an event planner before a chef. Using his skills as a trained actor and caterer, he thinks of his open fire kitchen as a stage, directing his locally sourced meat, vegetables, and fruits to roast over open fire grills for guests of large, elegant events. WATCH HERE
LISTEN
Daniel Vaughn, Barbecue Editor of Texas Monthly Magazine — The Beef Loving Chefs Podcast
Daniel Vaughn is Texas Monthly’s Barbecue Editor. In a former life, the Dallas-based Vaughn was an architect and a mere barbecue hobbyist, eating, reviewing, and writing about smoked meats for his popular blog, Full Custom Gospel BBQ. Then, in March 2013, hobby turned to profession, as he became the country’s one and only barbecue editor. Listen as he joins The Beef Loving Chefs Podcast. LISTEN HERE
READ
Brisket Boot Camp Newsletter — David Somerville
If you are afraid to smoke a brisket or if you just want to improve your skills, then the Brisket Boot Camp newsletter from David Somerville will help you become a “Brisket Master. If you sign up for free, you’ll end up getting an email a day for 30 days with useful and fun brisket tips from all across the barbecue spectrum. CHECK IT OUT HERE
—Pitmaster Matt Frampton shares his take on BBQ Tourist’s Pork Panko Nashville Hot Chicken served with spicy pickles and lemon dill sauce.—
Grilled Nashville Hot Chicken Bites
By Pitmaster Matt Frampton
For this week’s Recipe of the Week, we chose this video for Nashville Hot Chicken from Dads That Cook. Special guest pitmaster Matt Frampton does his own twist on BBQ Tourist’s recipe for Grilled Pork Panko Nashville Hot Chicken by creating smaller bite-sized portions served with spicy pickles and a lemon dill sauce. The chicken pieces are marinated in buttermilk before being sprayed with Duck Fat Spray and tossed in pork panko bread crumbs mixed with hot chicken seasoning. Then they are grilled until they reach an internal temperature of 165 degrees.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. Many events in 2020 have been canceled or postponed thus far. We’ll be updating our events section on our website with the most up-to-date information as we have it.
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