Welcome Fall with These Customer Favorite BBQ Recipes

The weather is cooling off and it’s the perfect time to fire up the grill! We asked our BBQ community to share their favorite fall BBQ recipes for outdoor cooking, and they didn’t disappoint. From smoky meats to creative fall appetizers, these customer favorites capture the best seasonal flavors. Whether you're looking for new rubs and sauces or exciting outdoor grilling ideas to try, these recipes will inspire your next fall cookout. Get ready to enjoy cozy, flavorful BBQ meals that celebrate the changing season!

"I smoke a lot of meat, but I've been venturing into other smoked treats for a while now and one of the easiest, but most rewarding, has been Cheap Dates."

-Jason F.

Smoked Stuffed Dates Recipe

• 9oz package of Medjool dates (if you can get them unpitted, it'll save time)
• 4oz Chèvre goat cheese (feel free to substitute with your favorite cheese of similar consistency/texture)
• Arkansas Hot Honey (for a delicious spicy kick)
• Seasoning/rub of your choice

1. Preheat your smoker to 225°F.
2. Split each date into a pocket and stuff with goat cheese.
3. Sprinkle the seasoning or rub of your choice over the top of the stuffed dates.
4. Place the stuffed dates in the smoker and smoke for 35-45 minutes, or until they develop a slight bite.
5. The dates will soften at first, then start to dry out and toughen. Pull them out when they reach your preferred level of chewiness.
6. Once done, remove the dates from the smoker and drizzle with Arkansas Hot Honey.
7. Enjoy!

TWolf913 submitted this mouth-watering recipe for Hatch Green Chili Mac-n-Cheese. They say it goes great with baby backs, and we can't wait to try it.

Hatch Green Chili Smoked Mac and Cheese Recipe

• 16 oz elbow macaroni (or your favorite pasta)
• 3 cups whole milk
• 3 cups heavy whipping cream
• 12 oz sharp cheddar cheese, grated
• 12 oz pepper jack cheese, grated
• 1 (16 oz) bottle of 505 Southwestern Fire Roasted Green Chiles
• Melissa Cookston's Garlic Blend Seasoning (season to taste)
• 4 oz bread crumbs
• 8 oz bacon, cooked and diced

1. Preheat your smoker to 250°F.
2. In a disposable half pan, dump the dry macaroni.
3. Add the whole milk, heavy cream, grated sharp cheddar, grated pepper jack, green chilies, and Melissa Cookston's Garlic Blend Seasoning.
4. Mix everything well to combine.
5. Place the pan into the smoker and smoke for about 1 1/2 hours, stirring every 30 minutes.
6. After 1 1/2 hours, add the diced bacon to the mac and cheese mixture and continue smoking for an additional 30-45 minutes.
7. Once the mac and cheese has absorbed the smoky flavor, sprinkle the bread crumbs over the top and return to the smoker for another 30 minutes until the bread crumbs are golden and crispy.
8. Remove from the smoker and serve hot. Enjoy your smoky, cheesy, Hatch Green Chili Mac and Cheese!

"These meatballs combine all the best fall flavors — smoky, spicy, and cheesy. The warmth of the habanero sauce and the gooey cheese inside make them perfect for cozy gatherings by the smoker."

-Laurel T.

Sweet Heat Smoked Meatballs Recipe

• 1 lb ground beef (80/20)
• ⅓ lb ground pork
• ¼ cup Pork Panko (available at DDR BBQ Supply)
• 1 tablespoon DDR All-Purpose BBQ Rub
• ½ teaspoon dried thyme
• ⅓ red onion, diced
• 2 cloves garlic, finely diced
• 2 tablespoons The W Sauce
• 1 egg
• 1 tablespoon parmesan cheese, shredded
• 4 mozzarella cheese sticks, cut into 1″ pieces (adjust to the size of your meatballs)
• 1 cup DDR BBQ Supply Honey Habanero BBQ Sauce

1. Preparation: Preheat your smoker to 225°F. Use a combination of apple wood chunks and lump charcoal available at DDR BBQ Supply.
2. Make Meatballs: While the smoker is heating, prepare the meatballs by combining the ground beef, ground pork, Pork Panko, DDR All-Purpose BBQ Rub, thyme, onion, garlic, The W Sauce, egg, and parmesan cheese. Mix gently with your hands until just combined.
3. Roll: Form meatballs slightly larger than a tablespoon in size. Press a small indent into each meatball with your thumb and insert a piece of mozzarella cheese. Reform the meatball around the cheese so it’s fully enclosed.
4. Smoke: Place the meatballs in your smoker and cook until the internal temperature reaches 155°F, which should take about 45 minutes.
5. Sauce & Serve: Once the meatballs reach 155°F, transfer them to a heatproof dish or cast iron skillet. Cover the meatballs with DDR BBQ Supply Honey Habanero BBQ Sauce and return them to the smoker. Let them cook for an additional 15 minutes or until they reach an internal temperature of 160°F.
6. Enjoy: Serve the meatballs warm and enjoy the smoky, cheesy goodness!