Mexican Street Corn – Elotes

Mexican street food dish made from corn

Mexican Street Corn (Elotes)

Mexican street corn, also known as "elote," is a popular and flavorful street food dish commonly enjoyed in Mexico and increasingly popular in other parts of the world. This dish features grilled or boiled corn on the cob that is typically coated with a savory and creamy mixture and then garnished with various seasonings. Our version is served in a cup with traditional Mexican Crema and Cotija cheese.

Prep Time10

Cook Time15

Assemble, Garnish and Serve5

Total Time25

Course: Side Dish

Cuisine: BBQ, Mexican

Keyword: butter, chili powder, Cotija cheese, elote recipe, elotes, grilled corn, lime, Mayonnaise, mexican cusine, mexican street corn, mexican street food, spicy corn, street food

Servings: servings

Equipment

1 Griddle for frozen or canned corn
1 Grill or Smoker for corn on the cob
1 Aluminum Half Tray

Ingredients

2 lbs Corn either frozen, canned or cooked on the cob
1 large Yellow onion diced
1 large Red bell pepper diced
4 oz Mayonnaise Dukes is preferred
4 oz Cotija cheese grated
4 oz Crema
1/2 stick Butter
2 oz Olive oil
2 – 4 oz 1836 BBQ rub
1 large Lime
1 – 2 large Jalapeños optional

Instructions

Prepare the Corn –

Set the griddle to medium-high heat, when ready – add 2 oz olive oil
Immediately add the corn, onion and red bell pepper
Sprinkle on 1836 BBQ Rub
Cook until the corn is lightly roasted

Assemble the Dish

Add 1/2 stick of melted butter to the aluminum tray
Add the roasted corn/onion/bell pepper to the tray
Stir in the mayonnaise, cotija cheese and crema

Garnish, Serve and Enjoy!

Sprinkle on cotija cheese, 1836
Add sliced jalapenos (optional)
Serve in a cup with a spoon, top with hot pepper sauce.
Optional – top with chopped brisket or pulled pork, BBQ Sauce and take this recipe to a whole 'nuther level!

Baby Back Pork Ribs

Fallin of the bone baby back pork ribs recipe

Baby Back Pork Ribs

Indulge in the ultimate BBQ experience with SuckleBusters' mouthwatering baby back pork ribs recipe. Our step-by-step guide ensures tender, flavorful ribs that fall off the bone. Elevate your grilling game today!

Prep Time30

Cook Time3

Course: Main Course

Cuisine: BBQ

Keyword: babay back pork ribs, bbq ribs, falling of the bone, loin back ribs, pork

Servings:

Equipment

1 Smoker or Grill
1 Aluminum Foil

Ingredients

3 slabs Baby Back (Loin Back) pork ribs
4 oz Hog Waller Pork Rub
4 oz Sugar Daddy BBQ Rub
8 Fl oz Honey BBQ Glaze
1 stick Butter

Instructions

Step 1 – Prep and Initial Cook – 2 hours

Preheat Smoker or Grill to 300 degrees cooking temperature
Rinse and pat dry ribs
Remove the silver skin (if applicable)
Evenly season both sides of the ribs with Hog Waller
Place the ribs on the smoker – meat side up, uncovered
Set timer and cook the ribs for 2 hours

Step 2 – Glaze, Wrap and Cook – 45 minutes

Add 8 oz Honey BBQ Glaze + 1 stick of butter to a small pot
Incorporate and simmer on low for 10 minutes
Remove ribs from the smoker
Glaze both sides
Apply sugar Daddy BBQ Rub to both sides
Wrap in foil
Place back on the smoker
Set timer and cook for 45 minutes

Step 3 – Unwrap, Glaze and Finish Ribs – 15 minutes

Remove ribs from Smoker
Unwrap
Apply thin layer of BBQ Glaze and Sugar Daddy
Place back on the Smoker
Set timer for 15 minutes

Serve and Enjoy!

Remove ribs from the Smoker
Hold for about 5 minutes
Slice, Serve and ENJOY!

Video

Beef Birria Tacos

Beef Birria Tacos

Beef Birria Tacos

Simply the BEST tacos you will ever make!

Prep Time1

Cook Time4

1

Total Time6

Course: Main Course

Cuisine: BBQ, Mexican

Keyword: BBQ, Beef, Birria, Tacos

Servings: Tacos

Author: Dan Arnold

Equipment

1 Flat Top Griddle Treager Flatrock
1 Smoker or Grill Big Green Egg XL
1 Vita Mix or other blender Viat Mix 310

Ingredients

4 Lbs beef chuck roast
24 each corn tortilla
24 oz shredded cheese
6 each chiles guajillo dried
3 each chiles ancho dried
3 each chiles pasillas dried
2 each yellow onion
1 each carrot
2 each jalapeno peppers fresh
1 each serrano peppers fresh
3 each tomatoes medium
6 cloves garlic fresh
2 each 32 oz beef stock or beef broth
4 oz SuckleBusters 1836 Beef Rub
4 tbsp olive oil
1 tbsp salt or to taste

Spice Blend

1/4 tsp cinnamon powder
1/4 tsp cumin powder
1 tbsp oregano
1 tbsp SuckleBusters 1836 Beef Rub
3 each whole bay leaves

Garnish

4 each limes sliced
1 bunch cilantro chopped
1 each yellow onion fine chopped
2 each jalapenos and/or serrano peppers fine chopped

Instructions

Step 1 – Prepare and Cook Beef

Set Smoker to 300 degrees cooking temperature
Heavily season beef chuck with SB 1836 Beef Rub
Place beef on the smoker and cook until 160 degrees internal temperature
(While meat is cooking – begin cooking vegetables and chiles)

Step 2(a) – Prepare and Cook Vegetables

Set Grill to high heat – approx. 400 – 500 degrees cooking temperature
Rough chop 1 onion, 1 carrot, 2 jalapenos, 1 serrano chile
Place vegetables in cast iron skillet, add 2 – 3 TBSP olive/cooking oil
Place on high heat grill to sauté
As vegetables begin to caramelize/turn brown, then add tomatoes
As tomatoes begin to break down, add 6 cloves crushed garlic
After adding garlic, cook for approx 1 – 2 minutes, then deglaze the skillet with 1 cup beef stock
Remove skillet from heat and reserve

Step 2(b) – Prepare and cook Chiles

Deseed 8 guajillo, 3 ancho and 3 pasillo chiles
Add all chiles to a 2 quart saucepan and cover with water
Cook chiles until tender
Remove the saucepan from the heat and reserve

Step 2 (c) – Puree Vegetables and Chiles

Add the cooked vegetable to a Vita mix (blender), pour over juices from the skillet
Remove the chiles from water and add to the blender
Add 24 oz beef broth to the blender
Blend on low to incorporate, then high setting for 30 – 45 seconds until smooth

Step 3- Add all ingredients to a Dutch oven and finish cooking

Add the pureed vegetables and chiles to the Dutch oven
Add the cooked beef to the Dutch Oven
Add the Spice Blend above to the Dutch oven
Cook on low heat (slight boil) until the meat is fall-apart tender, about 2 hours
Optional – Add more beef stock as needed to your desired thickness

Assemble Tacos

Set the griddle to medium-high heat
Remove the meat from the Dutch oven and chop, reserve
Dip corn tortilla in the vegetable and chile stock and place on griddle
Add 2 oz shredded cheese
Add 2 oz shredded beef
Fold over into a taco and cook until cheese melts and tortilla are slightly crisp
Remove and reserve

Serve

Add cilantro, onions, jalapenos plus a squeeze of lime and serve
Enjoy!

Video

SPG Hot Chicken Wings

SPG Hot Chicken Wings

These fiery wings have the perfect amount of heat for BBQ Hot wings!

Prep Time30

Cook Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: BBQ

Keyword: BBQ, Chicken Wings, Spicy Chicken Wings

Servings: people

Author: SuckleBusters

Equipment

1 Big Green Egg or charcoal grill

Ingredients

2.5 LBS Frozen party wings
4 oz SuckleBusters SPG Hot
1/4 cup SuckleBusters Chipotle Pepper Sauce
1/4 cup SuckleBusters Chipotle BBQ Sauce
1/4 cup Butter
4 oz SuckleBusters Poultry Marinade Optional

Instructions

Preparation

Marinade the chicken wings overnight using SB Poultry Marinade, directions are on the box
Preheat BGE to 325 degrees cooking temperature
Remove the wings from marinade and place on preparation tray
Season both sides heavily using SuckleBusters SPG Hot
Prepare the sauce by mixing; Chipotle BBQ Sauce, Chipotle Pepper Sauce and butter in a cast iron (or other grill-ready) pot

Cooking

Place the sauce on the center of the grill
Place the wings around the sauce, close the lid and cook for 12 minutes
After 12 minutes, flip the wings, close the lid and cook for another 12 minutes
Flip wings and brush on the sauce, close the lid and cook for 2 minutes
After 2 minutes, flip wings and brush on the sauce, cook another 2 minutes
Check the internal temperature – you’re looking to get them to approximately 175°

Serving

Pull wings from the grill and place them directly into the serving tray, brush on any extra sauce
For EXTRA HOT wings, sprinkle on a light dusting of SPG Hot
Rest for 2 minutes, then serve and enjoy!

Don't forget to take and post a picture!

Video

Smoked Corn Bread

Smoked Corn Bread

Great homemade recipe for the smoker or oven

Prep Time1

Cook Time25

Course: Side Dish

Cuisine: American, BBQ

Keyword: Corn Bread

Servings: slices

Author: Dan Arnold

Equipment

1 Smoker or Oven
1 Cast Iron Skillet 10 in
1 Gloves or oven mitts

Ingredients

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1 tsp salt
1 1/4 cup milk
1/2 cup vegetable oil + 1 tbsp for the skillet
2 each eggs

Instructions

Preheat Cooker (or oven) and Skillet

Set cooker to 425 degrees cooking temperature
Place cast in skillet in cooker to pre-heat

Dry Ingredients Prep

Add all the dry ingredients to a medium sized mixing bowl
Mix with a spatula until fully blended

Add Wet Ingredients to the Dry Mix

Add all wet ingredients into the dry mix
Mix/blend with a spatula until fully incorporated
Set corn bread mix to the side and cover

Prep Cast Iron Skillet

After the cooker reaches 425 degrees
Add 1 tbsp oil to the cast iron skillet and place back in cooker
Wait 2 – 3 minutes for the oil to come up to temperature

Cook

Add the batter mix to the hot skillet (if the sides of the batter sizzle – perfect)
Place back on the cooker
Cook for approx. 30 minutes or until a toothpick come out clean
Remove for the cooker

Serve and Enjoy!

Cut and serve immediately
Add butter if desired

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Spicy, authentic recipe with Scotch-Bonnet peppers, allspice, ginger and nutmeg

Prep Time2

Cook Time1

Resting time5

Total Time3 5

Course: Appetizer, Main Course

Cuisine: BBQ

Keyword: Caribbean Jerk, Chicken, Spicy

Servings: people

Author: Matt Jendrusch

Cost: $20

Equipment

1 Smoker or Grill
1 Plastic bag use during marinade

Ingredients

4 lbs Chicken Recommend Drumsticks or Whole cut-up
1 package SuckleBusters Jerk Marinade
1/2 cup Orange juice
1/2 cup Oilive Oil
4 each Fresh chopped scallions
1 each Lime sliced

Instructions

Preparation
Remove chicken from package, rinse with fresh water and pat dry with a paper towel. Place in a plastic marinade bag
Combine the orange juice, oilve oil and Sucklebusters Caribbean Jerk Marinade in mixing bowl and stir well.
Pour the marinade into the marinade bag
Remove any excess air, seal the bag making sure the chicken is thoroughly covered
Refrigerate at least 2 hours or overnight for even more flavor

Cooking

Preheat your smoker or grill to 300 – 325 degrees cooking temperature – we recommend a wood fired or charcoal heat source for the best flavor
Remove the chicken from the marinade bag and place on the grill, indirect heat
Cook for approximatly 30 munites, turning and checking for doneness every 15 minutes
The chicken is done at 165 degrees internal temperature

Resting

Once the internal temparature reaches 165 degrees – remove from the grill or smoker and place on a serving dish to rest.
Rest for 5 minutes

Serving

Squeeze the sliced lime over the chicken and top with fresh chopped Scallions
Serve and enjoy!

Pork Belly Burnt Ends

BBQ Pork Belly Burnt Ends

Pork Belly Burnt Ends

Get in MY belly! This smoked-pork, burnt ends recipe is a winner.

Prep Time30

Cook Time3 30

Resting Time15

Total Time4 15

Course: Appetizer, Main Course

Cuisine: BBQ, Pork

Keyword: BBQ, burnt ends, pork belly, pork butt

Servings: people

Author: Darrin Williams

Cost: $25

Equipment

Smoker or Grill

Ingredients

3 Lbs Skin-off pork belly approximate
3 tbsp olive oil
4 tbsp SuckleBusters Hog Waller
2 tbsp SuckleBusters SPG
2 tbsp SuckleBusters Texas Pecan
2 tbsp Honey
2 tbsp Butter
1/2 cup SuckleBusters Original BBQ Sauce
1/4 cup SuckleBusters Honey BBQ Glaze

Instructions

Preparation

Remove pork belly from packaging and pat dry with a paper towel
Once dry, cut the pork into 1.5-inch cubes
Apply the olive oil, cover thoroughly
Dust with a light layer of SPG, coating all sides
Next, apply a thick layer of Hog Waller, covering the pork completely
Finish with a light coating of Texas Pecan Rub
Place the cubes to an oiled jerky rack (or cooling rack)

Cooking

Preheat your smoker or grill to 250 – 275 degrees cooking temperature
Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
Remove the burnt ends from the smoker, place in an aluminum pan
Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Add 1/4 cup of SuckleBusters Honey BBQ Glaze and toss the burnt ends, covering completely
Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine

Rest and then Serve

Remove from the heat and allow the burnt ends to rest for about 15 minutes.
Serve and enjoy!

Hot & Fast – Pulled Pork Sandwiches

Pulled Pork Sandwiches

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5 from 1 vote

Hot & Fast Pork Butt – Pulled Pork Sandwiches

What makes this recipe hot and fast is the fact we’re cooking at 300°. The main benefit of cooking hot and fast is a shorter cook time. Instead of tending to a smoker for 12+ hours, you’re only looking at about 6-8 hours. So if you’re in a time crunch, but want some great bbq, hot and fast is the way to go!

Prep Time30

Active Time6

Resting time1

Total Time9 30

Course: Main Course

Cuisine: BBQ, Pork

Keyword: pork butt, pulled pork, Pulled Pork Sandwiches

Yield: sandwiches

Author: Darrin Williams

Cost: $20

Equipment

BBQ grill or smoker
Aluminum Foil Pan
Spray bottle
Foil
Meat thermometer

Materials

6 – 10 lb Pork butt
12 each Buns Brioche recommended
1 each SuckleBusters Honey BBQ Rub
1 each Tailgaters Party Rub
1 cup Apple juice

Instructions

Prepare the Pork Butt

Trim any hard fat on the pork butt, and trim any loose pieces of meat left on from the butcher
Optional: Smother the pork butt in thin layer of prepared mustard
Season the pork butt completely with a medium coating of Tailgater’s Party Rub
Add a heavy top layer of SuckleBuster’s Honey BBQ Rub

Smoke the Pork Butt – setting the Bark

Set the smoker cooking temperature to 300 degrees
Place the seasoned pork but on the smoker
Spritz every 1 hour with apple juice
Cook to an internal temperature of 165ºF, about 3 to 4 hours. At this point the bark (outter layer of the meat) is set.
Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker

Finish the Pork Butt

Continue cooking until the pork butt reaches an internal temperature of 206ºF, about 3 more hours
Remove from smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and resets the bark

Resting and Pulling the Pork Butt

Cover the pork butt back up with foil, and let it rest for 1 hour or more
After resting 1 hour then pull/shred the pork butt
Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor

Serve Pulled Pork Sandwiches

Butter and toast the buns
Add 6 – 8 oz of the pulled pork
Top with SuckleBusters Original BBQ Sauce
Serve and enjoy!

Bacon, Double-Cheese Smash Burgers

Native Australian, Ben Surman shows us how to grill awesome smash burgers!

Bacon Double Smash Burgers

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5 from 3 votes

Bacon-Double-Cheese Smash Burgers

Grilled Aussie-Style, smashed, cheeseburgers with bacon

Prep Time20

Active Time20

Assembly5

Total Time45

Course: Main Course

Cuisine: American, Bacon, Burgers

Keyword: Bacon, Cheeseburger, Hamburger, smashburger

Yield: Cheeseburgers

Author: Australian Butcher Ben Surman

Cost: $20

Equipment

Griddle bbq or large flat grillling surface
Large spatula
Instant read thermometer

Materials

1.5 lbs Ground beef 80/20
4 each buns brioche recommended
12 slices bacon
8 slices American cheese
1/2 each sliced yellow onion
2 tbsp SuckleBusters Campfire Steak Seasoning
1 oz dill pickles
1 oz ketchup
1 oz mustard

Instructions

Cook the bacon

Set griddle or cooktop to medium-high heat
Place 8 – 12 strips of bacon on the griddle
Turn and cook both sides until crisp, then remove from the heat and reserve
HINT: Leave the bacon grease on the griddle for cooking the burger patties

Make tinfoil tent domes

Using 1 10" x 10" sheet of aluminum foil, make a dome large enough to cover a patty
Make 1 tinfoil dome per patty and set aside for later use

Cook the Smash Burgers

Incorporate 2 tbsp Campfire Steak Seasoning evenly thoughout the meat
Divide the meat evenly into 4 – 6 oz balls
Place the 4 balls on the griddle and smash flat with large spatula or the botton, flat area of a large cooking dish
The goal is to smash the patties until they are slightly larger than the buns
Once a dark crust is formed on the bottom of the patty, flip the burger over
Place 2 slices of cheese on top and then tent with a foil dome
Check your burger patty for doneness with an instant-read thermometer, remove from heat when done, reserve
HINT: Well done is 160 degrees internal temperature. Pull at 155 degrees as the meat temp will rise about 5 degrees after removing from the heat

Assemble the smash burgers

Grill the buns until lightly toasted
Start from the bottom and build up; bottom bun, meat & cheese, bacon, sliced onion, pickles, condiments with the top bun
HINT: Go Aussie-Style by adding lettuce, tomato, pickled beetroot, and a fried egg!

Serve and Enjoy!

Smoked Mac and Cheese Bacon Cups

Smoked Mac and Cheese Bacon cups

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5 from 1 vote

Smoked Mac-N-Cheese Bacon Cups

These are cheesy and loaded with bacon, take your Mac-n-Cheese game to a whole 'nuther level!

Prep Time30

Active Time1 5

Course: Appetizer

Cuisine: American, BBQ

Keyword: Bacon, mac and cheese, Macaroni and cheese

Yield: people

Author: Ryan Haggadone

Cost: $10

Equipment

BBQ Grill
Foil Pan
Muffin tin

Materials

12 each strips of bacon
16 oz small pasta shells or elbow macaroni
3/4 cup bread crumbs
8 tbsp unsalted butter
1/2 cup all-purpose flour
5 1/2 cups milk
2 cups smoked gouda cheese
2 cups smoked cheddar cheese
1 cup parmesan cheese
1 cup mozzarela cheese
1 tbsp SuckleBusters SPG BBQ Rub
1 tbsp SuckleBusters Sugar Daddy BBQ Rub

Instructions

Make the Bacon Cups

Set the grill/smoker to 350 degrees cooking temperature
Place muffin tin face down on the counter (bottom side up), use 2 pieces of bacon per cup. Cut one strip in half and place it like an “X” over the cup. Wrap the second whole slice around the side of the cup, overlapping the ends. Repeat with remaining bacon strips until finished.
Sprinkle on SuckleBuster’s Sugar Daddy BBQ Rub
Place in the grill/smoker and cook for 45-55 minutes or until bacon is cooked thoroughly but not crisp
Remove from grill, let cool, and then carefully remove bacon cups from the pan

Make the Bread Crumb Topping

In a small mixing bowl stir 2 Tbsp melted butter, bread crumbs, and 1 tbsp SuckleBusters SPG All-Purpose Seasoning

Make the Cheese Sauce

In a saucepan, melt 6 tablespoons butter over medium heat. When butter melts, add flour. Whisk constantly for 1 minute
After one minute, slowly pour the milk into the flour/butter mixture while whisking. Continue cooking, whisking frequently, until the mixture bubbles and becomes thick
Remove the pan from heat and stir in all the cheeses. Set cheese sauce aside

Make the Macaroni

Fill a large saucepan with water and bring to a boil. Add pasta; cook a minute less than the manufacturer's directions. Remove from the heat, drain the water, and return to the pan.
Stir in the reserved cheese sauce until melted.

Assemble and bake the Mac Cups

Scoop the macaroni mixture into the bacon cups
Sprinkle bread crumb mixture on top
Place the loaded bacon cups in a foil pan
Bake uncovered in the grill/smoker until browned on top, about 30 minutes.

Remove, serve immediately and enjoy!