Hi and welcome to the Wildwood Grilling Pro Team. We’re excited to see your interest in becoming better connected with Wildwood Grilling and we hope to be able to smoke some grub with you. This is new for us in 2018, so please fill out the application below regardless of past affiliations with Wildwood Grilling or other connections you may have.

It might go a little something like this: we send you cool stuff, you post awesome content. You share your Pro Team content on social media and tag us, we share your Pro Team content on social media and tag you. Tag you’re it. We’ll post about you on social media to our fans on Facebook, Instagram and Twitter. WG will link to your site in your bio and throw some good organic SEO vibes your way. We’ll also blast your content to our email lists when it matches the occasion.

The work: Complete the WG Pros Application. If you’re selected to join the Pro Team we’ll get in touch to learn more about you. Once you’ve submitted three awesome recipes with high quality-photos we’ll get your Pro Team page live. After that plan on building your page by adding a recipe, blog post, video or other great content every couple of months.

The goods: Expect care packages with WG products, exclusive Pro Team swag, and to get connected with other grilling pros.

The glory: You will get your own dedicated Wildwood Grilling Pros page complete with bio, recipes, and any other content you think it needs. Plus you get to reach our tens of thousands of dedicated Wildwood fans with your content, growing your personal brand.

Recipes from our Pros:

How to Smoke a Brisket in a Barrel Smoker

I worked as a restaurant chef for over 18 years. Most of these years were spent cooking in Europe where certain common American beef cuts, like brisket, are hard to find. Smoked beef is also something that is fairly uncommon. When I came back to the USA, I...

Cedar Wrapped Crab Cakes with Prosciutto and Smoked Aioli

My first step into the world of professional cooking was in the country of Malta, in the Mediterranean Sea. Several years later, I decided to make cooking my career. I knew that to learn what I wanted to, I needed to travel, and work to gain the culinary...

Cedar Planked Caponata with Zucchini Bread and Fresh Mozzarella

There are as many Caponata recipes as there are towns in Italy, and each region claims its own as the best. I was born to an English mother and Maltese father. Malta is a tiny island nation situated in the Mediterranean Sea between the coasts of Sicily and...

Hickory Smoked Duck with Potato Pancakes and Huckleberry BBQ Sauce

The average American household does not often feature duck on the dinner table, but it is gaining momentum in the restaurant world. In most European grocery stores you will see duck in the meat aisle, on display right next to the chicken. Due to its fat...

Alder Wrapped Salmon Benedict with Asparagus, Peppers, and Smoked Hollandaise Sauce

I believe that breakfast (and specifically brunch) should be a check mark on any chef's list of achievements, even though it is rather unpleasant and certainly not glamorous. The main issues I always had with brunch are as follows: It’s usually on Sunday...