Big Swede BBQ

10/02/2026

Green Hatch Chile ICE CREAM?! Trust Me on This One

In this video, Johan Magnusson of Big Swede BBQ shows you how to turn one of the Southwest’s most iconic ingredients into something completely unexpected—Green Hatch Chile Ice Cream.

We use Green Hatch Chiles from Melissa's Produce, incorporating their distinctive roasted, earthy chile flavor into a rich ice cream base. Then the Pacojet takes over, transforming everything into an insanely smooth, creamy texture that makes this feel like a dessert straight out of a fine-dining kitchen.

But the ice cream is only part of the dish. We serve it with glazed pineapple, bringing sweetness and acidity to balance the subtle heat of the Hatch chiles, and finish the plate with pepita sand for a nutty flavor and crunchy contrast.

Sweet. Smoky. Spicy. Creamy. Crunchy. It sounds a little crazy—but once everything comes together on the spoon, it just works.

This is definitely NOT your average ice cream.

09/27/2026

We were featured in this fun article in The Kitchn -

Yes, tuna made the list.

09/20/2026

Ska du till Bokmässan i Göteborg?
Passa på att plocka upp ett exemplar av Badass Backyard Cooking hos Isaberg Förlag

140 recept för grill och smoker — och kanske en av årets bästa julklappar till vänner och familj. 🎄

Ha det riktigt kul på Bokmässan!

09/18/2026

How to Make Authentic Butifarra Esparracada

In this video, Johan Magnusson of Big Swede BBQ shows you how to make Butifarra Esparracada, a rustic Catalan dish that takes a simple fresh pork sausage and turns it into something seriously delicious.

We start with traditional butifarra, remove the casing, and then tear the sausage by hand into smaller, rustic pieces. Those uneven pieces are exactly what we want—they create more surface area and plenty of edges that can get beautifully browned and caramelized in the pan.

The butifarra is cooked until juicy on the inside with those crispy, golden edges on the outside. It’s uncomplicated, hearty Catalan cooking where the quality of the sausage and a good hard sear do most of the work.

Simple ingredients, rustic technique, and tons of flavor. This is Butifarra Esparracada.