The SECRET to juicy, flavor-packed smoked pork chops! 🥩 These thick-cut pork chops got the ultimate flavor combo with Kiss the Chef Universal Blend and Baker’s Kiss rub! Savory, sweet, smoky, and finished over an open fire for that perfect crust! 🔥 👉 Click the link in my bio to order your Kis

Smoked Thanksgiving turkey starts with the perfect bird! 🦃🔥 This spatchcocked, pasture-raised turkey from Diestel Family Ranch delivers incredible smoky flavor, crispy skin, and juicy meat! Thanksgiving is coming, so fire up that smoker and order your turkey today! #ThanksgivingTurkey #Sm

Cowboy Steaks over charcoal is a win for sure. Heat controlled by the Spider Grills Venom making that reverse sear a breeze #steak #asmr #charcoal

Game day means tacos, and tacos mean my wife’s homemade tomatillo sauce. The Benchmade Station Knife makes prep effortless—ridiculously sharp, perfectly balanced, and it honestly feels like an extension of my hand. Fresh tomatillos, hanger steak, homemade sauce, and tacos on the table befor

Smoked Tri-Tip Pastrami You NEED to Try! The Girls Can Grill Pastrami Kit makes homemade pastrami ridiculously easy! Seven-day brine, Dijon mustard, bold seasoning, and low-and-slow smoking at 225°F. Add Wagyu tallow, cook until tender, and rest for incredible bark and flavor. This smoked tri-ti

Burger night on the offset just hits different! 🔥🍔 Smoked low and slow on the Offset with Meat Church Holy Cow, then seared over ripping post oak coals. Crispy crust, smoky flavor, melted cheese, and Utah fry sauce! But use whatever toppings you prefer. Stupid easy, ridiculously delicious,

Tired of your dogs treating your smoker’s grease bucket like an all-you-can-eat buffet? 🐶😂🔥 Time for an upgrade! Swapped out that old grease bucket for a lockable grease box! No more spills, curious pups, or pesky critters making a mess. Simple upgrade, big difference! #BBQTips #SmokerUpg

Struggling to make the perfect turkey? 🦃🔥 Diestel Family Ranch makes it almost foolproof! Pre-brined, perfectly seasoned, and ready for the smoker or oven. Cook at 350°F to 165°F internal, rest, slice, and enjoy juicy, delicious turkey every time! Even my four-legged taste testers approve!

🍍🔥 SMOKED PINEAPPLE UPSIDE-DOWN CAKE! Who says smokers are just for meat? Box cake, pineapple juice, cherries, brown sugar, and a buttery cast iron skillet! Threw it on the Rec Tec at 350°F and let the magic happen. That perfect flip? The crowd went WILD! 😂🔥 Dessert done right!

Precision matters when making pastrami pulled pork! 🔥 The ThermoWorks Gravitas Scale delivers the accuracy I need when measuring curing salts and brine ingredients. With its detachable display and easy tare function, every gram counts! 🎯 After a 10 day Brine, 24 hour water bath, and a 16 hour

You spent hours perfecting that meat, don’t ruin it by skipping the rest! The @bbq_dripez BBQResting Blanket paired with the Prep Tub is an absolute GAME CHANGER! 🔥 Keeps your meat insulated, contains all that drippy goodness, makes cleanup a breeze, and makes transporting BBQ to friends and fam

Wagyu Beef Franks in a Blanket are the ultimate easy game day appetizer! 🔥 Straight on the smoker at 375°F, then brushed with garlic compound butter around 155°F and finished to 165°F. Golden, crispy, buttery, and ridiculously easy. Dip ’em in mustard and ketchup and BOOM—these were absolutely b

Overnight pulled pork might be the ultimate BBQ cheat code. 🔥🐷 Mustard binder + Smoke Junkie, then onto the smoker at 200° while I sleep. Wrapped at 165° with butter and chicken broth, then took it to 202–203° until probe tender. Rest. Shred. Re-add those juices. DEVOUR. 🤤 Low effort. Big

Black & Gold Trisket Picked up this rare Black & Gold rub from Loomis Ace Hardware in California and knew exactly what needed to happen. American Wagyu tri-tip, low and slow on the offset, foil boated with some tallow and taken all the way to brisket tenderness. That bark was MONEY

S’MORES OVER CHARCOAL?! 🔥🍫 Yeah… we’re doing that. The Fall Fruit Shed Festival in Loomis just screamed s’mores. Headed out with Spider Grills to demo some grills for Loomis Ace Hardware, and there was only one way to end the day—roasting marshmallows over the Huntsman. That little kiss of

Westholme Wagyu hanger steak tacos… yeah, these were freaking UNREAL. 🔥🥩🌮 Roasted garlic oil + Cowboy Campfire rub, smoked at 300° to 135°, rested, then sliced against the grain. Loaded onto warm tortillas with pickled onions and homemade tomatillo sauce. Super simple. Stupid tender. And that

CALIFORNIA TRITIP POLICE, KEEP SCROLLING. 😂 Around here, we’re TEAM TRISKET 100%. Tri-tip cooked like a brisket—and I don’t care how many BBQ laws we break along the way. 😂🔥 Avocado oil binder + Meat Therapy Beef Relief, then low and slow at 225°F until 165°F internal. Give that lean little t

Chicken is healthy… until you add 3 sticks of butter. 😂🔥 Smoked low and slow at 225°F with Southwest seasoning, chicken broth, and plenty of butter, then shredded and loaded onto nachos with cheese, green onions, and Mexican ranch. We’re calling it borderline healthy. 🤷‍♂️😂 #SmokedChicken

One simple change can completely transform your BBQ. 🔥🐷 This overnight pulled pork got a flavor upgrade with @Spiceology Garlic Pepper—200°F low and slow on the recteq, wrapped at 165°F with butter and chicken broth, then cooked until probe tender. Rest, shred, and add those juices back in. 🤤

3” lift kits are not just for trucks. Get your Kettle a bit taller with this lift kit. #accessories #spidergrills #liftkit