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The Fire and Ice Pickles from Bogart’s Smokehouse in St. Louis, Missouri, are the stuff of legend. Don’t let it fool you; it’s no ordinary barbecue side. People flock to Bogart’s for a taste of Fire and Ice Pickles, but now you don’t need a plane ticket to experience them. Matt Moore, author of the new book, The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, shares the recipe and a few key tips so that you can make these addictive treats at home. They’re incredible alongside barbecue, but they’re also super snackable on their own. You’ll only need five ingredients (including your favorite hot sauce and store-bought pickles). These pickles couldn’t be easier to put together, but you will have to refrigerate them for three days after preparing them. Patience is key. Waiting three days before popping open the jar will be the hardest part of this recipe, but do your best, because the results are worth it. These ingredients combine to make a masterpiece of a barbecue side. Careful, though—they really are addictive.