Recipes for National BBQ Month

National BBQ Month was founded by The Barbecue Council in 1963 to encourage outdoor cooking. Since then, grilling and barbecuing have increased in popularity. Let’s celebrate by learning more about BBQ’ing with a recipe you’ll be eager to try.

I was able to join 41NBC in Macon, GA this week to share this absolutely killer recipe!

But First, some fun foodie facts: 

  • “Barbequing” is the act of slow-cooking meat over indirect heat. “Grilling” is fast cooking over a direct flame, also known as a “cookout”.
  • It is also very important that you not make the mistake of wearing nice clothes to a barbecue. This is not the kind of meal where clothes will come away unscathed.
  • The most popular BBQ meats in the United States are brisket, pork and chicken.
  • The world’s longest BBQ lasted 80 hours. In Georgia, Jan Greeff cooked 1,000 hot dogs, 200 pieces of corn, and more to benefit the Juvenile Diabetes Research Foundation.


BBQ Chicken Mac and Cheese

prep time: 10 minutes
cook time: 20 minutes
total: 30 minutes


  • 16 ounces penne noodles
  • 4 tablespoons butter
  • 2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 cup evaporated milk
  • 16 ounces sharp cheddar and/or monterey jack, shredded and divided
  • 8 ounces Parmesan cheese, grated
  • 2 cups leftover BBQ meat (pulled or shredded pork, chicken, or beef combined with BBQ sauce)
  • ParmCrisps or Pork Rinds crushed for topping


  1. Preheat the oven to 350 degrees. Spray a 9×13″ baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil and cook the penne pasta according to package directions and drain.
  3. Pour the cooked pasta back into the pot and add in the evaporated milk, butter, about 2 1/2 cups (10 ounces) of the shredded cheddar and/or monterey jack cheese, and the parmesan cheese. Add in paprika and pepper. Stir to combine.
  4. Pour the mac & cheese into the baking dish and top with leftover BBQ meat. Sprinkle with remaining cheddar and/or monterey jack cheese and bake for 20 minutes.
  5. For the last 5 minutes of baking, add ParmCrisps or Southern Batch Pork Rinds for the perfect crunch on top!

BBQ Horseradish Dip


  • ½ cup mayonnaise
  • 2 tablespoons BBQ sauce
  • 1 tablespoon prepared horseradish
  • ParmCrisps (Flavor of choice – we like Jalapeño!)


  1. Combine all ingredients and mix well. Serve with your favorite ParmCrisps.


Slow Cooked BBQ Pork


  • 1 (2 1/2 pound) boneless pork loin roast
  • 18 oz BBQ sauce
  • Sandwich rolls


  1. Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
  2. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
  3. Spoon a generous amount of pork into each roll and top with crushed ParmCrisps for an added cheesy, crunch!

Southern Recipe Small Batch Loaded BBQ Pork Rind Nachos


  • 6 oz Southern Recipe Small Batch pork rinds
  • 1 cup of leftover BBQ meat (pulled or shredded pork, chicken, or beef combined with BBQ sauce)
  • ¼ cup green onion, finely chopped
  • 1 cup sour cream
  • Cole slaw (optional)
  • Your favorite BBQ sauce (optional)


  1. Warm up leftover BBQ meat.
  2. On a large plate or platter, layer pork rinds and top with BBQ meat.
  3. Top with remaining sour cream, green onions, and BBQ sauce.



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