Trackside Interview with Kyle Chisholm
Kyle Chisholm on Racing, Recovery & Steak: A Trackside Q&A
When Kyle Chisholm isn’t tearing up the Supercross track, you’ll probably find him behind a grill, and yes, he takes both just as seriously. We caught up with the motocross legend trackside for a quick chat about racing nonstop, bouncing back from injury, and his go-to Grill Your Ass Off seasoning.
Chiz says the grind doesn’t stop. “We don’t have an off-season anymore,” he told us. Between World Supercross and the new playoff format, it’s basically race, reset, repeat. Still, 2025 is off to a strong start: “I feel better on the bike than I did last year—even after a pretty gnarly crash at Anaheim 2.”
He walked away from that one with just a sore foot and a sense of humor: “Considering how bad that crash looked, I’ll take it.”
As for retirement? “I don’t trust myself not race,” he laughed. “Maybe I’ll pick and choose a few. We’ll see.”
When we switched gears to food, Chiz lit up. He’s all about Texas vibes, good dirt, good barbecue, and good energy. But when asked to choose one Grill Your Ass Off product for life? “Gunpowder. No question.”
Turns out, his entire family agrees. “Even my 2-year-old daughter goes for the seasoned burgers over the plain ones. Now we just season everything the same.”
Check out his NY Strip vs. Ribeye Steak Showdown and see which cut wins the title.
