It's Grilling Season!

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This summer, up your grill game by nailing the perfect BBQ and beer pairings. New Belgium BBQ sauces let you grill with your favorite New Belgium brews.


New Belgium BBQ Sauces

These sauces are perfect to pair with your next 6 pack and backyard BBQ. Grab your favorite, or pick up a variety pack to try them all.

$7.00 - $20.00
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Click for details for Fat Tire Grilling Apron SALE

Fat Tire Grilling Apron

Look good while grilling in this Fat Tire apron. Made out of a deep indigo jean and featuring many pockets, to hold all your grilling essentials. Fits anyone who grills.

$21.60 $27.00
$21.60 - Buy 1+
52 Available
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Click for details for Fat Tire Grilling Set SALE

Fat Tire Grilling Set

Up your grill game with the Fat Tire grill set. Featuring a fork, spatula, and tongs, it's got everything you need for a day cooking in the backyard.

$52.00 $65.00
$52.00 - Buy 1+
4 Available
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Recipes from Trucker Tom

Recipes from Trucker Tom



Meet our Coworker, Trucker Tom

Tom has been working at New Belgium since 2016 and is a backyard-BBQ fanatic. His passion for cooking started at a young age with a Greek mother who owned her own restaurant. Now, he uses that knowledge to craft BBQ recipes using charcoal, gas and the smoker. As the Truck Fleet Coordinator in Asheville, Tom has plenty of time on the road to think about creative new ways to grill and smoke delicious meats.

We're bringing you some of Tom's simple recipes and smoking techniques using New Belgium BBQ sauces, so you can experience the deliciousness for yourself.


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Beef or pork ribs

  • Get your smoker up to 225 degrees, put a pan of water on the bottom rack, and soak your hickory wood chips for at least 30 minutes.
  • Rub your ribs with a store-bought BBQ rub.
  • Toss the ribs on the racks of your smoker and throw in handfuls of wood chips every 30 min for the first couple of hours.
  • Use the following process: smoke the ribs for the 3 hours, then remove and wrap them in foil, put them back on the smoker for 2 hours, then unwrap them and put them back on the smoker for 1 hour.
  • During the last hour you can leave them naked or feel free to brush them with sauce.

Trucker Tom’s Pro Tips: Why smoke just one type of meat: you have plenty of room for beef and pork ribs on there, don’t waste the space. My favorite store-bought BBQ rub is Memphis pit BBQ rub (found in the spice aisle). Make sure to crack open a cold one once you start smoking the ribs, and I prefer the 1554 sauce on these guys!


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  • Start by pre-heating your grill, get it up to 400 degrees.
  • Use your meat of choice.
  • Cut up some yellow/sweet onion, zucchini, a yellow squash and grab some baby portabellas (leave these whole).
  • Toss everything in a bowl and season.
  • Alternate and put a good variety of items on each skewer.
  • After the grill is good and pre-heated, turn it down to medium, and put your skewered deliciousness on the grill, be sure to rotate them often so they don’t burn. 

Trucker Tom’s Pro Tip: Cut all meats and veggies to roughly the same size so it cooks evenly. If using wooden skewers, be sure to soak those in water for 30min to an hour. Use a couple of different meats, maybe cut up a chicken breast and a sirloin of NY strip (my favorite). When seasoning, I use Worcester sauce, a hefty sprinkle of Montreal Steak seasoning and a splash of olive oil. Crack open a cold one to enjoy while you supervise the cooking and once your meats are thoroughly cooked, your vegetables should be ready too. Serve these up with some BBQ sauce to dip them in and enjoy!



Three Beer Pork Butt

Not that I would ever waste 3 perfectly good beers on a marinade, rather, that number refers to the few cold ones I plan to crack while this butt smokes low and slow at 225 degrees for the next 8 to 10 hours, depending on size of course…. (usually 2 to 2 ½ hours per pound)

  • I like to get a nice 3- or 4-pound pork butt
  • While you’re at the store, step into the spice aisle to get your rub, grab a couple packets of “Memphis Pit BBQ Rub”. 
  • The day before you plan to smoke this bad boy, I like to put one packet of the rub on the butt, toss it in a gallon zip lock bag, throw a splash or two of whatever beer I’m drinking and a couple splashes of apple cider vinegar, seal it up and let it marinate over night.
  • Also on the day before, toss some hickory wood chips in a bag and let that soak in water over night too. 
  • Early the next morning, pre heat your smoker to 225 deg, toss a pan of water in the bottom rack to add some moisture, and once it’s up to temp, rub the butt with the other packet of rub then put it on the smoker. 
  • Toss in a small handful of wood chips every 30 minutes or so for the first few hours, and let the games begin, and by games, I mean, go ahead and pour yourself a beer, you’ve earned it! 
  • Now for the “patience piece” don’t open that door and let the heat or smoke out, no matter how bad you want to look at it or take a selfie with it, just let it do its thing. 
  • Make sure your heat doesn’t creep up on you, keep it at 225 or as close to that as possible.
  • About 6 hours in, go ahead and check it out, make sure it’s not lonely or burning, but it’s still going need a couple hours to get super tender.  Think of this as big outdoor manly crock pot that uses fire and smoke! 
  • After 8-10 hours you should be able to pull it out of the smoker, but continue to practice patience, put in on a pan and cover with foil and let it rest for a minimum of 30 minutes. 
  • Then the party starts, it should fall apart easily, be super tender and delicious!  Serve it with your favorite New Belgium BBQ sauce on the side.

Trucker Tom’s Pro Tip: Utilize the space in your smoker, you don’t want to smoke just 1 lonely pork butt, smoke 2, or 3, invite over some friends, maybe do a rack or two of ribs, don’t waste the space!


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  • Pre-heat your grill while you stretch, toss, or roll out your dough to the desired shape and size.
  • Get your grill up to a smoking hot 400 degrees, wipe some olive oil on the grill grates so the dough won’t stick. 
  • Toss the dough on the grill for 2 to the 3 minutes, the bottom will start to brown. 
  • Flip the dough over on to a cookie sheet (leaving browned side up) and take it back to the kitchen to add your toppings. I use a ¼ cup of Fat Tire BBQ sauce spread evenly across the browned side of the dough, then toss on some ham and pineapple, top it with your favorite mozzarella.
  • Turn down the heat on the grill to low and put the pizza back on for 3-5 minutes or until desired level of doneness.
  • Slice that amazing pie and serve it up.  Aloha Y’all, Enjoy!!

Trucker Tom’s Pro Tip: Hit up your local favorite pizza joint and buy a ball of raw pizza dough from them, most will gladly sell it to you.

Humanely Raised Meat

Humanely Raised Meat

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