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

Find it in our full lineup — available to order now.

SHOP NOW

Back to All Recipes

All Recipes

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

Find it in our full lineup — available to order now.

SHOP NOW

Back to All Recipes

All Recipes

DSTRKT Recipe

Copperhead Street Corn

Time20 min

DifficultyEasy

Serves4 ears

Grilled elote slathered in cotija, lime crema, and The Copperhead candied jalapeños. A DMV cookout staple with a serious upgrade.

INGREDIENTS

4 ears of corn, husked
4 tbsp The Copperhead candied jalapeños, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
1 lime, juiced and zested
1 tsp chili powder
Fresh cilantro for garnish

INSTRUCTIONS

1
Preheat grill to high. Grill corn directly on the grates, turning every 2–3 minutes, until charred in spots — about 10 minutes total.
2
Mix mayonnaise, sour cream, lime juice, and lime zest into a crema.
3
While corn is still hot, brush each ear generously with the crema.
4
Roll in cotija cheese, then dust with chili powder.
5
Spoon The Copperhead candied jalapeños over the top and finish with fresh cilantro.
6
Serve immediately with extra lime wedges.

Tasting Notes

The Copperhead adds a sweet, smoky heat that plays off the char on the corn and the tang of the cotija. Bright, bold, and impossible to put down.

Product Used

The Copperhead

Find it in our full lineup — available to order now.

SHOP NOW

Back to All Recipes

All Recipes

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.

Back to All Recipes

All Recipes

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.

Back to All Recipes

Candied Jalapeño Smash Burger

INGREDIENTS

INSTRUCTIONS

Eternal Scorch BBQ Ribs

INGREDIENTS

INSTRUCTIONS

Copperhead Street Corn

INGREDIENTS

INSTRUCTIONS

Brisket Flat with Coffee Rub

INGREDIENTS

INSTRUCTIONS

Herb-Brined Grilled Chicken Thighs

INGREDIENTS

INSTRUCTIONS

Twisted Pepper Margarita

INGREDIENTS

INSTRUCTIONS