BIG FLAVOR.
ISLAND HEAT.
BOLD BBQ.
Welcome to the home of monster flavor! From low-and-slow smoked ribs and tropical Hawaiian glazes to high-heat pan seared perfection, get the recipes that turn every meal into a feast.
100%
Chad Approved
50+
Island & BBQ Fits
4.9★
Pitmaster Rating
Popular Recipes
Zuppa Italian Soup
This creamy, smoky Italian soup comes together faster than a restaurant order. Crispy bacon, Italian sausage, and tender potatoes swim in a rich broth that gets finished with a handful of fresh kale. Swap in turnips for a low carb version that nobody will be able to tell apart from the original.
Cajun Seafood Boil with Garlic Butter Sauce
A steaming pile of crab legs, jumbo shrimp, lobster tails, mussels, andouille sausage, corn, and potatoes, all simmered in a Cajun-spiced broth and finished with a rich garlic butter sauce. Lay it out on newspaper, grab some napkins, and dig in with friends — this one's built for a big table and bigger appetites.
Island Grilled Elote-Style Street Corn
Sweet charred corn gets the street-cart treatment here — a creamy crema slather, a hit of salty cotija, and a squeeze of lime. We finish things off Big Chad style with a generous portion of tajin and cotija cheese
Big Chad's Butter Chicken
This one-pan Indian classic gets a Big Chad's Kitchen welcome: juicy marinated chicken thighs simmered in a rich, spiced tomato-cream sauce until it turns glossy and deep red.
Chad’s Crunch Wrap Supreme
This is our own kitchen spin on the fast food classic, built completely from scratch with seasoned beef, melty colby-jack cheese, a crispy Dorito's layer, and all the cool, fresh toppings folded into a griddle-crisped tortilla package. It's the kind of handheld that disappears fast at a backyard cookout.
Big Chad's Smoked Island Mai Thai Float
Chad takes the easy road on the base and lets Cutwater's canned Mai Thai do the heavy lifting, then dresses it up island-style with fresh lime and a dark coconut rum float. A quick charred pineapple garnish adds a smoky BBQ-joint touch that turns a canned cocktail into a backyard showpiece. It's tiki night at Big Chad's Kitchen, no umbrella required.
KC-Style Smoked Ribs with Gochujang Glaze
Classic Kansas City dry-rubbed pork ribs, slow-smoked over hickory until fall-off-the-bone tender, then finished with a sticky-sweet Korean gochujang glaze and a signature sprinkle of toasted sesame and chili crisp. The best of BBQ pit and Seoul street food in one rack.
Pan-Seared Hawaiian Glazed Salmon Fillets
Crispy skin Atlantic salmon topped with caramelized honey-soy glaze, toasted sesame seeds, and green onions.
Big Chad's Signature All-Purpose BBQ Rub
The secret blend behind Chad's iconic flavor profile! Balanced sweet, smoky paprika, garlic, onion, and a touch of cayenne heat.
Smoked Pulled Pork Sandwiches w/ Mango Slaw
Slow smoked pork shoulder shredded to perfection, tossed in tangy island glaze, and topped with crisp fresh mango cabbage slaw.
The Ultimate 'Big Chad' Double Smash Burger
Crispy lace edges, double 80/20 beef patties, melted American cheese, Chad's secret kitchen sauce on butter-toasted brioche.
Island Teriyaki Hawaiian Grilled Chicken Thighs
Juicy, charred boneless chicken thighs marinated in soy sauce, ginger, garlic, and fresh crushed pineapple. Flame grilled to perfection.
Big Chad's Hawaiian Pineapple Glazed Smoked Ribs
Fall-off-the-bone tender baby back ribs slow smoked over hickory, finished with Chad's signature pineapple brown sugar glaze.
Chad's Internal Meat Temp Guide
Never overcook or undercook your meats again. Keep these target internal temperatures handy when grilling or smoking.
- Rare:* 125°F - 130°F
- Medium Rare:* 135°F
- Medium: 145°F
- Brisket (Pull Temp): 203°F
- Medium Pork Chop: 145°F
- Pork Ribs (Done): 195°F - 202°F
- Pulled Pork Butt: 205°F
- Chicken Breast: 165°F
- Thighs & Wings: 175°F - 180°F
- Turkey Breast: 165°F
- Grilled Salmon:* 125°F - 135°F
- White Fish: 145°F
- Shrimp & Scallops: Opaque / Firm
* These are chef-preferred doneness temps for whole cuts, below the USDA/FDA safe minimum internal temperature (145°F for whole cuts of beef and for fish). They're common in steakhouse and grilling practice since searing addresses surface bacteria, but always cook to USDA minimums for ground meats, poultry, and if serving pregnant, elderly, very young, or immunocompromised guests. Always verify with a food thermometer.
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