DSTRKT Recipe

Candied Jalapeño Smash Burger

Time25 min

DifficultyEasy

Serves2 burgers

A double smash patty stacked with The Standard Bearer candied jalapeños, pepper jack, and garlic aioli on a brioche bun. Sweet heat meets serious beef.

INGREDIENTS

1 lb 80/20 ground beef, divided into 4 balls
4 slices pepper jack cheese
2 brioche buns, toasted
4 tbsp The Standard Bearer candied jalapeños
2 tbsp mayonnaise
1 tsp garlic powder
Salt and black pepper to taste
Butter for toasting buns

INSTRUCTIONS

1
Mix mayo with garlic powder to make garlic aioli. Set aside.
2
Heat a cast iron skillet or griddle over high heat until smoking.
3
Season beef balls with salt and pepper. Place two balls on the skillet and immediately smash flat with a spatula. Cook 2 minutes until edges are crispy.
4
Flip, add a slice of pepper jack to each patty, and cook 1 more minute. Stack two patties per burger.
5
Spread garlic aioli on both bun halves. Layer the double patty stack and top generously with The Standard Bearer candied jalapeños.
6
Close the bun and serve immediately.

Tasting Notes

The sweet heat from The Standard Bearer cuts through the richness of the beef and melted pepper jack, adding a sticky, caramelized layer that takes this burger to another level.

Product Used

The Standard Bearer

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DSTRKT Recipe

Eternal Scorch BBQ Ribs

Time5 hrs

DifficultyMedium

Serves4 people

Low-and-slow baby back ribs glazed with a reduction of The Eternal Scorch and brown sugar. Smoke, fire, and a finish that lingers.

INGREDIENTS

2 racks baby back ribs
1/2 cup The Eternal Scorch candied jalapeños
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
Salt and black pepper to taste

INSTRUCTIONS

1
Remove the membrane from the back of each rack. Pat dry.
2
Mix paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously over both racks. Rest 30 minutes.
3
Preheat smoker or oven to 225°F. Cook ribs low and slow for 3.5 hours, wrapping in foil after 2 hours.
4
While ribs cook, combine The Eternal Scorch, brown sugar, and apple cider vinegar in a small saucepan. Simmer 10 minutes until reduced to a glaze.
5
Unwrap ribs, brush generously with the glaze, and return to heat uncovered for 30–45 minutes until lacquered and caramelized.
6
Rest 10 minutes before slicing between bones. Serve with extra glaze on the side.

Tasting Notes

The Eternal Scorch glaze builds heat slowly — sweet up front, then a deep, rolling burn that pairs perfectly with the smoke and rendered fat of the ribs.

Product Used

The Eternal Scorch

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Brisket Flat with Coffee Rub

Time14 hrs

DifficultyHard

Serves8–10 people

A Texas-style brisket flat with a bold coffee and black pepper crust. Twelve hours of smoke, zero shortcuts.

INGREDIENTS

1 brisket flat (6–8 lbs), trimmed to 1/4" fat cap
3 tbsp coarsely ground black pepper
2 tbsp kosher salt
2 tbsp finely ground espresso or dark roast coffee
1 tbsp garlic powder
1 tsp smoked paprika
Butcher paper for wrapping

INSTRUCTIONS

1
Combine pepper, salt, coffee, garlic powder, and paprika. Apply a heavy, even coat over the entire brisket. Rest uncovered in the fridge overnight.
2
Preheat smoker to 250°F with oak or post oak wood. Place brisket fat-side up.
3
Smoke unwrapped for 6–7 hours until a dark bark forms and internal temp reaches 165°F.
4
Wrap tightly in butcher paper and return to smoker. Continue cooking until internal temp hits 200–205°F, about 4–5 more hours.
5
Rest wrapped brisket in a cooler for at least 1 hour before slicing.
6
Slice against the grain into pencil-thick slices. Serve with pickles and white bread.

Tasting Notes

The coffee rub deepens the bark and adds a subtle bitterness that balances the rendered fat. Pair with DSTRKT pickled jalapeños for a hit of acid and heat.

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Herb-Brined Grilled Chicken Thighs

Time1 hr 30 min

DifficultyMedium

Serves4 people

Bone-in chicken thighs brined in herbs and citrus, then grilled over direct heat for crispy skin and juicy meat. A backyard essential.

INGREDIENTS

4 bone-in, skin-on chicken thighs
4 cups cold water
3 tbsp kosher salt
1 tbsp sugar
4 garlic cloves, smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, sliced
1 tbsp olive oil
Black pepper to taste

INSTRUCTIONS

1
Combine water, salt, sugar, garlic, thyme, rosemary, and lemon in a bowl. Stir until salt dissolves. Submerge chicken thighs and brine in the fridge for 1–4 hours.
2
Remove chicken from brine, pat completely dry with paper towels. This is key for crispy skin.
3
Brush with olive oil and season with black pepper.
4
Preheat grill to medium-high. Place thighs skin-side down. Cook 6–7 minutes without moving until skin releases cleanly and is golden.
5
Flip and cook another 8–10 minutes until internal temp reaches 165°F.
6
Rest 5 minutes before serving. Finish with a squeeze of fresh lemon.

Tasting Notes

The brine keeps the meat incredibly juicy while the direct heat crisps the skin. Serve alongside DSTRKT candied jalapeños for a sweet heat contrast.

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DSTRKT Recipe

Twisted Pepper Margarita

Time10 min

DifficultyEasy

Serves1 cocktail

A jalapeño margarita built with The Twisted Pepper brine and muddled candied jalapeños. Smoky, spicy, and dangerously smooth.

INGREDIENTS

2 oz blanco tequila
1 oz fresh lime juice
3/4 oz triple sec or Cointreau
2 tsp The Twisted Pepper brine (from the jar)
2–3 The Twisted Pepper candied jalapeño slices
Tajín or chili-salt rim
Ice
Lime wheel and jalapeño slice for garnish

INSTRUCTIONS

1
Run a lime wedge around the rim of a rocks glass. Dip in Tajín or chili salt to coat.
2
In a cocktail shaker, muddle 2–3 Twisted Pepper jalapeño slices until broken down.
3
Add tequila, lime juice, triple sec, and Twisted Pepper brine. Fill with ice.
4
Shake hard for 15 seconds.
5
Strain over fresh ice into the prepared rocks glass.
6
Garnish with a lime wheel and a Twisted Pepper jalapeño slice on the rim.

Tasting Notes

The brine adds a sweet, briny depth that no simple syrup can replicate. The heat sneaks up on you — one sip in and you'll understand why the whole friend group got hooked.

Product Used

The Twisted Pepper

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Candied Jalapeño Smash Burger

INGREDIENTS

INSTRUCTIONS

Eternal Scorch BBQ Ribs

INGREDIENTS

INSTRUCTIONS

Copperhead Street Corn

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Brisket Flat with Coffee Rub

INGREDIENTS

INSTRUCTIONS

Herb-Brined Grilled Chicken Thighs

INGREDIENTS

INSTRUCTIONS

Twisted Pepper Margarita

INGREDIENTS

INSTRUCTIONS