BBQ Recipes
From backyard BBQ to competition-level cooks. More recipes coming soon.
Cosmic Pig Mexican Street Corn Cups
Sweet charred corn in citrus chile seasoning, creamy cotija sauce, and lime. Ready in 15 minutes.
Frozen sweet corn · Cosmic Wingman · Cotija · Lime · Mayo · Sour cream · Cilantro
Cosmic Wingman Sour Cream Dip
Quick dip with sour cream, lime, garlic
Sour cream · Cosmic Wingman · Lime juice · Garlic · Fresh cilantro
Cosmic Pig Loaded Mac & Cheese
Rich, creamy, bacon-loaded mac & cheese with a crunchy panko topping. One pan. Two rub options. Zero leftovers.
Kraft Mac · Cheddar · Monterey Jack · Solar Flare · Bacon · Panko · Frank's RedHot
Solar Flare Candied Bacon
Thick-cut bacon glazed in brown sugar and Solar Flare. Sweet, sticky, and dangerously addictive.
Thick-cut bacon · Solar Flare · Brown sugar
Black Hole Brisket Burgers
Texas-style smash burgers with coarse pepper crust
Ground beef · Black Hole Brisket · American cheese · Brioche bun · Pickles
Dark Matter Steak Bites
Pan-seared beef bites with black garlic crust
Sirloin · Dark Matter · Butter · Garlic · Fresh thyme · Sea salt
Solar Flare BBQ Meatballs
Frozen meatballs slow-cooked in a sweet heat Solar Flare glaze. Easy party food that disappears fast.
Frozen meatballs · Solar Flare · BBQ sauce · Honey · Apple cider vinegar
Solar Flare Sweet Heat Cream Cheese Dip
Warm, creamy, cheesy dip with a sweet heat kick. Serve with crackers, chips, or pretzels.
Cream cheese · Sour cream · Solar Flare · Cheddar · Bacon bits
Solar Flare Roasted Sweet Potatoes
Caramelized sweet potatoes with a smoky sweet heat crust. A perfect side dish for any BBQ spread.
Sweet potatoes · Solar Flare · Olive oil
Solar Flare BBQ Baked Beans
Thick, smoky baked beans loaded with bacon or pulled pork and finished with Solar Flare. The ultimate BBQ side.
Baked beans · Solar Flare · Bacon or pulled pork · BBQ sauce · Brown sugar
Cosmic Pig Mexican Street Corn Cups
Sweet charred corn tossed in citrus chile seasoning, creamy cotija sauce, and finished with lime. Ready in 15 minutes — no cob required.
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Ingredients
The Corn
- 4 cups frozen sweet corn kernels
- 2 Tbsp butter
- 1–2 tsp Cosmic Wingman rub
- ½ tsp chili powder (optional, for extra heat)
The Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup cotija cheese, crumbled
- 1 Tbsp lime juice
Garnish
- Extra cotija cheese
- Extra Cosmic Wingman rub
- Lime wedges
- Fresh cilantro
- Tajín or chili powder (optional)
Instructions
- Char the corn Heat a large skillet over medium-high heat. Add butter, then pour in the frozen corn. Cook 8–12 minutes, stirring occasionally, until the corn is hot and lightly charred.
- Season it While the corn is still hot, add 1–2 tsp Cosmic Wingman. Stir well so the rub blooms into the butter and coats every kernel.
- Make it creamy Lower the heat. Stir in the mayo, sour cream, lime juice, and cotija cheese until everything is well coated.
- Taste and finish Adjust with more Cosmic Wingman, a squeeze of lime, or extra cotija to taste.
- Serve Spoon into cups or a bowl. Top with cotija, cilantro, a lime wedge, and a light dusting of Cosmic Wingman.
Feeding a Crowd?
Scale it up for a party:
- 5 lb frozen sweet corn
- 1 stick butter
- 1 cup mayo + 1 cup sour cream
- 2 cups cotija cheese
- ¼ cup lime juice
- 2–3 Tbsp Cosmic Wingman
Cosmic Pig Loaded Mac & Cheese
Rich, creamy, bacon-loaded mac & cheese with a crunchy panko topping. One pan. Two rub options. Zero leftovers.
Pick Your Flavor
- 🔥 Solar Flare — sweet heat chipotle — approachable, crowd-pleasing, bold
- 🍋 Cosmic Wingman — citrus chile — bright, tangy, wing-night vibes
- 💥 Finish with Supernova — dust the top after baking for a spicy adult version
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Ingredients
The Pasta
- 2 packages Kraft Deluxe Four Cheese Mac & Cheese
- (cook pasta per package directions, al dente)
The Cheese Sauce
- ½ cup butter
- ½ cup flour
- Up to 2 cups half-and-half or whole milk
- ¼ cup Frank's RedHot Sauce
- 2 Tbsp Cosmic Pig BBQ rub (Solar Flare or Cosmic Wingman)
- 8 oz Monterey Jack cheese, freshly grated
- 8 oz medium cheddar cheese, freshly grated
- 6 oz real bacon bits
The Topping
- 3 oz panko bread crumbs
- 3 oz real bacon bits
Instructions
- Cook the pasta Boil the pasta until al dente. Drain and set aside.
- Make the roux Melt butter in a large saucepan over medium heat. Add flour and stir continuously until the mixture turns light tan, about 2–3 minutes.
- Build the sauce Slowly whisk in the half-and-half. Add Frank's RedHot and 2 Tbsp of your chosen Cosmic Pig rub. Stir until smooth.
- Add the cheese Stir in the grated Monterey Jack and cheddar until fully melted and creamy.
- Add the bacon Stir 6 oz of bacon bits into the cheese sauce.
- Combine Fold the cheese sauce into the cooked pasta. Transfer to a 9×13 baking dish or foil pan.
- Top it Mix panko with the remaining 3 oz bacon bits. Sprinkle evenly over the top.
- Bake Bake at 350°F for 30 minutes until hot, bubbly, and golden on top.
- Rest and serve Let it rest 5 minutes before serving.
Smoker Option
Skip the oven and bake it on your smoker at 350°F for a light smoke layer that takes this mac to another level. Perfect for backyard BBQ and cookouts.
Feeding a Big Crowd?
Scale it up for large family gatherings, holidays, or neighborhood cookouts — makes about 25–30 servings:
- 6 packages Kraft Deluxe Four Cheese Mac & Cheese
- 1½ cups (3 sticks) butter
- 1½ cups flour
- 5–6 cups half-and-half or whole milk
- ¾ cup Frank's RedHot Sauce
- 5–6 Tbsp Cosmic Pig BBQ rub
- 1½ lb Monterey Jack cheese, freshly grated
- 1½ lb medium cheddar cheese, freshly grated
- 18 oz real bacon bits (sauce) + 9 oz (topping)
- 9 oz panko bread crumbs
Use a large hotel pan or two 9×13 dishes. Bake both at 350°F for 35–40 minutes.
Solar Flare Candied Bacon
Thick-cut bacon glazed in brown sugar and Solar Flare rub. Sweet, sticky, and dangerously addictive — perfect on its own, crumbled over mac, or served alongside eggs.
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Ingredients
- 1 lb thick-cut bacon
- ¼ cup brown sugar
- 1–2 Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 375°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- Season the bacon Lay bacon strips in a single layer on the rack. Mix the brown sugar and Solar Flare together, then sprinkle evenly over both sides of each strip.
- Bake Bake for 20–25 minutes until the bacon is crisp and the glaze is sticky and caramelized. Keep an eye on it in the last 5 minutes — the sugar can burn fast.
- Rest and serve Let the bacon cool on the rack for 5 minutes before serving. It crisps up more as it cools.
Feeding a Crowd?
Scale it up for a big party or family breakfast spread:
- 3–4 lbs thick-cut bacon
- ¾–1 cup brown sugar
- 3–4 Tbsp Solar Flare
Bake in batches or use two oven racks at once. Rotate the pans halfway through for even caramelization.
Solar Flare BBQ Meatballs
Frozen meatballs slow-cooked in a sweet, smoky Solar Flare glaze. Sticky, saucy, and gone in minutes — the easiest party food you'll ever make.
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Ingredients
The Meatballs
- 2 lbs frozen meatballs (Italian, beef, or homestyle)
The Glaze
- 1 cup BBQ sauce
- ¼ cup honey or brown sugar
- 1–2 Tbsp Solar Flare rub
- Splash of apple cider vinegar
Instructions
- Make the glaze Combine BBQ sauce, honey (or brown sugar), Solar Flare, and a splash of apple cider vinegar in a large saucepan or slow cooker. Stir to combine.
- Add the meatballs Add frozen meatballs directly into the sauce — no need to thaw.
- Simmer Stovetop: Cook over medium-low heat for 20–25 minutes, stirring occasionally, until meatballs are heated through and the sauce is thick and glossy.
Slow cooker: Cook on low for 3–4 hours or high for 1.5–2 hours. - Serve Transfer to a serving dish with toothpicks. Spoon extra glaze over the top.
Feeding a Big Crowd?
Scale it up for large family gatherings or backyard parties:
- 6–8 lbs frozen meatballs
- 3–4 cups BBQ sauce
- 1 cup honey or brown sugar
- 3–4 Tbsp Solar Flare
- 3–4 splashes apple cider vinegar
Use a large slow cooker or electric roaster to keep them warm and saucy throughout your event.
Solar Flare Sweet Heat Cream Cheese Dip
Warm, bubbly cream cheese dip with a sweet chipotle kick. Serve it with crackers, chips, or pretzels — it goes fast.
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Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1–2 Tbsp Solar Flare rub
- ½ cup shredded cheddar cheese
- ¼ cup bacon bits (optional)
- Crackers, chips, or pretzels for dipping
Instructions
- Preheat Preheat oven to 350°F.
- Mix the dip In a mixing bowl, beat together the softened cream cheese and sour cream until smooth. Stir in Solar Flare, shredded cheddar, and bacon bits if using.
- Bake Spread evenly into a small baking dish. Bake for 15–20 minutes until hot, bubbly, and lightly golden on top.
- Serve hot Serve immediately with crackers, tortilla chips, or pretzels. Top with a light dusting of extra Solar Flare for color and flavor.
Feeding a Crowd?
Double or triple it for parties and get-togethers:
- 3 × 8 oz blocks cream cheese
- 1½ cups sour cream
- 3–4 Tbsp Solar Flare
- 1½ cups shredded cheddar
- ¾ cup bacon bits
Bake in a 9×13 dish for 25–30 minutes. Keep warm in a slow cooker on the "warm" setting.
Solar Flare Roasted Sweet Potatoes
Caramelized sweet potato cubes with a smoky sweet heat crust. A dead-simple side dish that steals the show at every BBQ spread.
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Ingredients
- 2 lbs sweet potatoes, peeled and cubed into ¾-inch pieces
- 2 Tbsp olive oil or avocado oil
- 1–1½ Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Season Toss cubed sweet potatoes with oil and Solar Flare until every piece is well coated.
- Roast Spread in a single layer on the baking sheet — don't crowd them or they'll steam instead of roast. Roast for 20–25 minutes, flipping once halfway through, until the edges are browned and caramelized.
- Serve Serve hot as a side dish. Great alongside grilled chicken, pulled pork, or any BBQ entrée.
Feeding a Crowd?
Scale it up for a big family cookout or neighborhood BBQ:
- 6–8 lbs sweet potatoes
- 6 Tbsp olive oil
- 4–5 Tbsp Solar Flare
Use two baking sheets and rotate racks halfway through. Don't overcrowd — good browning needs airflow.
Solar Flare BBQ Baked Beans
Thick, smoky baked beans loaded with bacon or pulled pork and kicked up with Solar Flare. The ultimate BBQ side dish — bake it or throw it on the smoker.
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Ingredients
- 2 large cans (55 oz) baked beans (Bush's Original or similar)
- ½ lb bacon, cooked and crumbled — or ½ lb pulled pork
- ¼ cup BBQ sauce
- 2 Tbsp brown sugar
- 1–2 Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 325°F (or prep your smoker to 275–300°F).
- Mix everything In a large cast iron skillet or oven-safe dish, combine the canned beans, cooked bacon (or pulled pork), BBQ sauce, brown sugar, and Solar Flare. Stir well.
- Bake or smoke Oven: Bake uncovered at 325°F for 45–60 minutes until the beans are thick and bubbling and the top has a slight glaze.
Smoker: Smoke at 275–300°F for 1.5–2 hours for a deep smoky flavor that takes these beans to another level. - Taste and serve Taste and adjust with more Solar Flare or brown sugar. Serve hot straight from the pan.
Smoker Option
Smoking these beans at 275–300°F for 1.5–2 hours gives them a depth of flavor that you simply can't get in an oven. Use cherry or hickory wood for the best results.
Feeding a Big Crowd?
These beans scale beautifully for large family gatherings and backyard BBQs:
- 4 large cans baked beans
- 1–1½ lbs bacon or pulled pork
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 3–4 Tbsp Solar Flare
Use a large foil hotel pan and bake at 325°F for 60–75 minutes, or smoke for 2–2.5 hours. Stir once halfway through.