Meet the Winner of the World Food BBQ Challenge

Thank you to everyone who entered their best BBQ recipes to the World Food BBQ Challenge. We received a lot of mouth-watering recipes that we can’t wait to try for the Summer. The winning recipe is from Lori for her White Chocolate Bacon Bread Pudding on the Smoker.

See what inspired Lori’s winning recipe:

“Your grill or smoker is not just for meat, so in an effort to show you my capabilities, I introduce one of my many desserts I prepare while cooking BBQ. Most people think it’s a bundt cake right up until they get it to their month and nose, and remember that comforting smell of bread pudding from their childhood. This is not your Mama’s bread pudding, it is made for the way we think and live these days… CREATIVELY!!!! You and your family will love this!!!”

There were so many great recipes submitted, we wanted to give a shout out to a few others:

Chipotle, Cherry-Maple Glazed & Smoked Baby Back Ribs

See Pam’s inspiration for this recipe:

“If you love baby back ribs, this is the recipe for you. Slightly sweet and spicy, these ribs are finger looking great!”

Peruvian Peach BBQ Pork Chops

Read more about this recipe:

“When it comes to BBQ there are so many delicious proteins and flavors to think about! So when I created this dish I wanted to accentuate some Peruvian flavors that infused some heat and some sweet on the plate.The star is the boneless pork chops marinated, grilled and then glazed with peach aji amarillo sauce. Chops were served with optional sides such as grilled fingerling potatoes, grilled anaheim peppers, grilled pineapple slices, and extra peach wedges. This was a hit!”

Barbecue Beef Short Ribs with Three Fruit Tangy Glaze

Here’s more on the inspiration behind Amanda’s recipe:

“My family has been smoking ribs for as long as I can remember. My grandfather specialized in baby backs. My Uncles love the spare ribs. My father took on the country style. We’re constantly tinkering with sauces and rubs and love to try different smoking techniques, wood chunks, and natural charcoals. Recently, i’ve been working on beef ribs but using many of the techniques I grew up watching and incorporating the flavors that I grew up tasting. I’m a third generation barbecue lover. It doesn’t matter the protein, put me in front of a grill with a few ingredients and some wood and I’ll find a way to barbecue that sucker.”