A Little About Me

Brad Prose

Hello! I’m Brad Prose, the force behind Chiles and Smoke. I am a home chef that wants to inspire people to try bold flavors over the fire, using a combination of simple and advanced techniques to keep you excited about grilling and smoking food.

Here are 3 things about me that you might not know:

  1. I eat tacos, quesadillas, or burritos at least once a day.
  2. I firmly believe food can be a legacy, passed down to family. I’m looking to build my own.
  3. Fresh melon is about the only food I can’t stand. Oh, and olives.

My style of cooking is borderline obsessive, breaking down not only the intricate flavors but also how the ingredients work together. I strive for a balance of sweet, heat, acid, bitter, and savory with each of my recipes. Sometimes I’m lost in the details, and that’s the fun of my research. I’m passionate about diving deep into processes and challenging what we know to be true and authentic with the goal of discovering new recipes.

Wood-Fired Global Flavors

Living in Phoenix my whole life, I’ve always had a heart for authentic Mexican food. Meeting my wife reinforced that, as her family is from the state of Chihuahua. In an attempt to bond with the family, I focused on learning the authentic ways to create as much as I could from fresh tortillas, salsas, mole sauces, and grilled meats. 

My wife was a vegetarian (yes, she “was”), and cooking for her was a true challenge. Mexican food had a lot of options, but I kept seeking more. Studying global foods in Eastern Asia, India, North Africa, and beyond started to reveal that there is a plentiful, common ingredient that binds them all: chile peppers. Suddenly my eyes opened to all of the possibilities.

After cooking my way through global cuisine, I started swapping out chiles that were local and similar. Experimenting with twists and flavor profiles, my barbecue took on a new direction that was exciting.

No longer did I feel tied down to the traditional salt & pepper-only rules for barbecue. Any flavors I discovered could be applied, in multiple ways, to a variety of meats and vegetables.

Chiles and Smoke was born.

Respecting Tradition with Food

I’m an adopted white male with no known ethnic origin, and I’ve decided to carve my history through the food I create. As a home chef and publisher, it’s very important to me to honor the culture and history of food that isn’t mine.

You’ll see traditional recipes and many twists along the way. Be confident that I’m taking the time to learn, highlight, and document the origins of dishes as much as possible. If you ever come across a recipe and question the process or history, please reach out and let me know.


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