Heath Riles is a Mississippi pitmaster, barbecue teacher, and host of Shootin’ The Que, sharing competition techniques and backyard recipes alongside his line of rubs and sauces.
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Heath’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
Heath shared a Cornish game hen cook using his Cajun Turkey Injection & Brine and original Garlic Butter Rub. He also explained why these individual birds are a favorite at hunting camp.
heathrilesbbq.comRead the recipeHeath and Candace recapped his trip to Roswell, Georgia, on Shootin’ The Que. The episode covers the food, fellow pitmasters, and helping Bill Purvis of Chicken Fried BBQ during competition turn-ins.
His latest wing recipe combines Lemon Pepper Buffalo Seasoning, Cherry Apple Habanero Glaze, and Melinda’s Creamy Habanero Wing Sauce. The wings cook hot on a pellet grill before getting tossed in sauce.
heathrilesbbq.comSee the wing cookHeath published a holiday turkey recipe built around an overnight Cajun brine and Cajun Creole Garlic Butter Rub. He used a pellet grill for the cook.
heathrilesbbq.comRead the turkey recipeHeath shared an easy pineapple dump cake made with pineapple, yellow cake mix, butter, and his Pineapple Habanero Glaze. The recipe comes together in one aluminum pan.
heathrilesbbq.comRead the dessert recipeFollow Heath for new cooks, barbecue conversations, and life on the competition circuit.
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