2018’s Top 8 Recipes

By on January 21, 2019

Camp Chef 2018 Favorite Recipes

What a year 2018 has been. Since then we’ve launched 16 new products, composed 18 blog posts, and ate our way through 120 new recipes. Crazy, right? Our 50 recipes from 50 states campaign put us on the map—pun intended! So, in honor of the turn of the New Year we wanted to pay tribute to your favorite recipes from 2018. Camp Chef crafted, customer curated.

1. Homemade Jerky


Collectively, your most viewed recipe this year was a throwback to 2016. Once you make your own batch you’ll never go back to store bought jerky. The short ingredient list is perfectly proportion. A little sweet, a little salty, and a whole lot of savory.

2. 3-2-1 Ribs


Fall off the bone ribs are as easy as 1, 2, 3. Well, kind of. The name comes from a popular cooking method but we’ve put our own spin on it. Smoke for three hours. Religiously spread with glaze, cover, and smoke for another two hours. Remove the foil, add more glaze, and smoke for one final hour.

3. Smokey Buffalo Wings


This wing recipe will bring a whole new meaning to hot and spicy. Try with a side of our homemade blue cheese dressing for a chicken wing marriage beyond your wildest taste bud dreams!

4. Stuffed Venison Backstrap


Big game hunters can rejoice knowing all those cool fall days in the stand have finally paid off. Take your game from field to table with this Stuffed Venison Backstrap.

5. Smoked Brisket

Smoked Brisket Recipe

Everyone needs a go-to smoked brisket recipe. Get that sweet, crispy outer bark, followed by a beautiful smoke ring…every time. We promise it’ll be worth the wait.

6. Bloomin’ Onion Bites


Perfect for any party or get-together—these little guys will disappear before you know it. Fried, bite sized, and perfect for dunking in your sauce of your choice.

7. Jalapeño Poppers


Launched just a week before the New Year, this jalapeño popper recipe has been a fan favorite. But let’s be honest—bacon wrapped anything will pull at our heart strings.

8. Ribeye Steak with Cornhuskers Sauce


Butter basted and reverse seared to ribeye perfection. The cornhuskers sauce seamlessly complements the rich, smokey taste of the ribeye. We’re not joking when we say, they’re better when they’re together.

BONUS: Kansas City Spare Ribs


Another top pick from 2018. Who says you can only have traditional KC-Style BBQ ribs in the heart of Kansas City? This recipe offers a dynamic duo that’ll send your taste buds on a trip.

Thank you for an amazing year, filled with even better food. Keep an eye on our recipe blog to make 2019 the tastiest one yet. Did your favorite Camp Chef recipe make the cut? Let us know in the comment section below!


14 thoughts on “2018’s Top 8 Recipes”

  1. Have made the 3-2-1 ribs, jerky, smoked turkey (with the turkey cannon), bacon wrapped pork tenderloin, reverse seared rib eye recipes all within the last couple months (yes I love to cook) on my woodwind SG with sear box and must say the recipes are spot on and delicious! It’s nice to have a site to go to that matches the food with the equipment. Prime rib is next!

    • Thanks, Chef Tim 😉 . I will pass this on to our recipe creation team. We love bringing tasty dishes to your table!

  2. The 3-2-1 pork rib recipe was the first thing I tried after the initial burn-in. They were delicious. Smoked an 8lb pork butt this weekend and it was also delicious as pulled pork. Coming from a non-pellet grill/smoker with no digital thermometer or meat probes, this almost feels like cheating! But the results can’t be beat, and I’m so glad I settled on the Woodwind SG.

    • I’m pretty sensitive to salt too, I’m sure it’s a personal preference thing. Your review will help others gauge their salt measurements – thanks so much!

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