Meet Brad Prose, chef, published cookbook author, food photographer and chiles expert.

Cooking outside is more than just enjoying the weather. It’s an invitation for others to gather. I love to wheel out a grill or two onto the driveway on a Friday afternoon and have the neighbors swing by, asking about what’s on the menu. Obviously, they know they are welcome to pull up a chair and grab their family because a lit grill means it’s time to hang out. Building a community for my boys and the neighborhood is Why I Grill all year round.

I grew up in Arizona with no known ethnic origin and decided to carve my own history through the food I create. To me, it’s very important to honor the culture and history of food that isn’t mine when I’m grilling and cooking. Living in Phoenix my whole life, I’ve always had a heart for authentic Mexican food. When I met my wife, I focused on learning the authentic ways to create fresh tortillas, salsas, mole sauces and grilled meats to bond with her family from the state of Chihuahua.

I’ve always loved cooking around the fire and experimenting with global flavors. My wife was a vegetarian, which led me to challenge my creativity when it came to grilling. I studied global foods in eastern Asia, India, North Africa and beyond, which revealed there is a plentiful, common ingredient that binds them all: chile peppers. Suddenly, my eyes opened to all the possibilities, and I realized there are no boundaries when it comes to grilling.

My cookbook, Chiles and Smoke: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor, launched in March 2023 and showcases my creativity and ability to challenge myself by cooking with as many chiles as possible. I thought of new ways to grill and cook chiles such as pickling or smoking them to release new flavor combinations, enhancing the flavor profiles of many recipes in this cookbook.

I am excited to be working with the Hearth, Patio & Barbecue Association to continue to educate and share my creativity with new grillers and experts alike. When I first began grilling, there weren’t many websites or much information to study, which is another reason I am so passionate about grilling. Over the years, I’ve dived deep into processes and learned more about grilling equipment and the right flavor profiles to use. Additionally, I enjoy sharing my knowledge and educating consumers in grilling applications that are simple to understand yet still challenge their creativity.

Get his recipe for Grilled Chicken Fajita Wings. 

INGREDIENTS:

• 2 pounds of chicken wings
• 1 1/2 tablespoons chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Juice of 2limes
• 3 tablespoons olive oil, more as needed
• Lime juice to finish the wings

DIRECTIONS:

1. Mix all of the ingredients for the marinade into a bowl, except the olive oil. Whisk to mix them together, and slowly stream in the olive oil to create an emulsion. It should be a thick brown sauce, but thin enough to be able to spread over the wings. Add more oil if needed.
2. Place the wings in a resealable plastic bag and pour the marinade in. Mix the wings thoroughly to ensure they are coated and place in the fridge for at least 4 hours, up to 12.
3. Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up.
4. If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
5. Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
6. Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
7. Remove the wings from the grill and finish with a squeeze of lime. Optionally serve with a side of sour cream and lime juice.