The Summer BBQ Bucket List
As summer hits its stride, there’s a certain kind of magic in the air—a mix of sunshine, smoky grills, and the unmistakable scent of something delicious sizzling away. The days may be getting shorter but we’re still squeezing the most out of them. But as we soak up these golden days, it’s a great time to ask: What’s still on your summer BBQ bucket list?
Here’s our list of must-cook items that we’re excited to tackle before the last embers of summer cool.
Beef Brisket: The Slow-Smoked Showstopper
Why It’s a Must: A perfectly smoked beef brisket is the holy grail of BBQ—a labor of love that rewards you with tender, flavorful meat that practically melts in your mouth.
Pro Tip: Use a simple rub of salt and pepper, then smoke it low and slow at 225°F for 10-12 hours. Wrap in butcher paper or foil when internal temp reaches 165°F and keep it moist with a spritz of apple cider vinegar every couple of hours. When it hits an internal temp of 195°F, pull it from the heat and let it rest for at least 30 minutes (we know, it’s hard to wait!). Remember, our brisket comes from cows raised on rotationally grazed pastures, which means the meat is rich in natural flavor and beautifully marbled—perfect for that long, slow smoke.
Baby Back Ribs: Finger-Lickin’ Goodness
Why It’s a Must: There’s nothing like a rack of baby back ribs, slow-smoked until the meat is tender enough to fall off the bone, slathered in your favorite BBQ sauce.
Pro Tip: Start with a dry rub, let the ribs sit overnight in the fridge, and then cook them low and slow at 225°F for 5-6 hours. Finish with a glaze of your favorite sauce in the last 30 minutes. Our ribs come from pigs that roam free and feast on nutrient-rich forage, giving the meat an extra depth of flavor you can taste in every bite.
Beer Can Chicken: A Backyard Classic with a Twist
Why It’s a Must: Beer can chicken is a fun and flavorful way to cook a whole bird. The beer steams the chicken from the inside, keeping it juicy while the grill crisps up the skin to perfection. It’s a crowd-pleaser that’s as entertaining to prepare as it is delicious to eat.
Pro Tip: Rub the chicken with a blend of salt, pepper, smoked paprika, garlic powder, and brown sugar – or use your go-to chicken rub (Bonga Spice from our friends at Curio Spice Co is our pick). Use a half-full can of your favorite lager beer —pouring out (or drinking) the rest! Place the chicken upright on the can and grill it indirectly at 350°F for about 1.5-2 hours, until the internal temperature hits 165°F. Our chickens are pasture-raised, giving them the freedom to forage, which results in meat that’s naturally flavorful and succulent—ideal for this iconic grilling method.
Porchetta (Stuffed Pork Belly): A Crispy, Flavor-Packed Delight
Why It’s a Must: Porchetta is a showstopper that brings together crispy skin, juicy pork, and aromatic herbs in every bite. It’s the kind of dish that will have your guests talking long after the grill cools.
Pro Tip: Start by seasoning the pork belly with a mixture of fennel, garlic, rosemary, and lemon zest, add a layer of uncooked garlic sausage, then roll it up tightly and tie it with butcher’s twine. Smoke it at 275°F for about 3-4 hours until the internal temperature reaches 160°F, then crank up the heat or finish under a broiler to crisp the skin. Or just start with our Walden stuffed pork belly, which comes ready to be popped into the smoker. Our pork comes from pigs raised on lush pastures with the freedom to forage, which adds an unparalleled depth of flavor and richness to this already indulgent dish.
These are the dishes that top the Walden summer BBQ bucket list—each one an opportunity to savor the season. We’d love to hear about your own!
When you cook with meat raised right, the results are nothing short of extraordinary. So fire up the grill, gather your friends and fam, and squeeze everything we can out of these golden days of summer.
Happy Grilling,
All of us at Walden
