At SmokeSlam 2024, the pitmaster team from Cowboy Charcoal and B & B Charcoal cooked up a Live Fire Extravaganza.
Here are some of the main dishes we shared. Now you can make them at home and throw your own amazing party!
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Recipes from Girls Can Grill
Grilled Kalbi (Korean Short Ribs)
When Christie doesn’t have time to make her own Kalbi sauce, she uses CJ Foods Korean Kalbi marinade. Just marinate the beef ribs overnight and throw them on the grill the next day.
Filipino-inspired Pork Party Ribs
Compart Family Farms provided the pork for the Live Fire Extravaganza. Compart Duroc hogs are bred, born and raised on small farms where family members are involved in the day-to-day management of their stock. The breeding program is the result of 55+ years of combining the very best purebred lines of the Duroc breed.
Korean Inspired Beef Lettuce Wraps
No doubt you loved the shredded beef pita pockets and lettuce wraps we were serving up from Black Hawk Farms. Based in Kentucky, they crossbreed full-blood Wagyu bulls with a predominantly Black Angus herd, which results in exceptional marbling and depth of flavor.
Pickled Red Onions
Tomahawk Steak
Now you know that tomahawk rib roast was NEXT LEVEL! Those were provided from Hassel Cattle Company. Based in Rusk, Texas, this three-generation ranch provides the highest quality Texas wagyu at prices the every day person can afford.
All of the dishes at the SmokeSlam event were cooked over either Cowboy Charcoal or B and B Charcoal. Award-winning pitmasters trust these brands to deliver consistent, flavorful results!
Recipes from Girl Carnivore
Grilled Salmon on a Cedar Plank with Citrus
This recipe grills salmon on a cedar plank over sliced grapefruit and fennel, coats it in beet powder for vibrant color, and finishes it with a hot honey drizzle.
Verlasso provided the beautiful salmon for the Live Fire Extravaganza. Verlasso salmon has a buttery mouthfeel, firm texture and mild flavor that complements any method of cooking.
Freedom Run Farms provided the lamb shanks and shoulders for the Live Fire Extravaganza. Born in the lush pastures of Kentucky, Freedom Run Farm has been able to develop a network of shepherds through the region that follow meticulous practices to ensure larger animals with superior marbling and a unique flavor profile.
Aioli: The sauce that goes with everything
At SmokeSlam, Girl Carnivore served up different aiolis to complement all the proteins. Learn the art of making aiolis and her endless variations.
Recipes from Over the Fire Cooking
Hot Honey Salmon Bites
The smoked salmon bites are basted in a buttery, spicy, and sweet sauce for a nice kick, which also makes them the ultimate crowd-pleaser.
Did you love that hit of sweet and heat you got from the HNY FRY BBQ Sauce? Yeah you did. Grab a bottle so you can create the same FYR magic at home.
Leaning Salmon with Roasted Garlic Aioli
Try out an epic way of cooking with this Leaning Salmon with Roasted Garlic Aioli. A delicious new yet traditional style of cooking all in one.
Recipes from Kunchi
Jerk Chicken
The perfect plate of Jamaican food includes jerk chicken and rice and peas cooked in a coconut broth.
Was the whole hog your favorite? World Champion Pitmaster Marcio Borguezan shared his amazing wagon fire pit so we could cook the whole hogs at SmokeSlam. We followed his tips to trim and smoke the hog during our live fire cook.
