The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It 
particularly works well with barbecuing and grilling, both of which have 
considerable smoke associated with them.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.

Here's a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

Use the grill to warm up these potatoes while the lamb chops are grilling.