Heavy, balanced, and that sheath is legit. You can feel the quality the second you pick it up. Had to test it right away… spatchcocked and parted out a Turkey and it went through the backbone like butter, made easy work of halving it and also removing the legs and arms. No struggle, just clean

Skip the spiral cut—this is how you actually upgrade it. Smoked low and slow at 225°, finished to 203°, then shredded and soaked back in that sweet apple + glaze juice. It’s juicy, packed with flavor, and reheats like a dream. Once you try pulled ham… you’re never going back. #holidayham

225 overnight → foil boat at 165 → Wagyu tallow bath → probe tender. Sliced like butter, jiggled like crazy… didn’t stand a chance once it hit nachos.

Trim all the fat and silver skin off the top, throw them over a foil pan (4 parts water to 1 part beef broth) overnight at 200 degrees, wrap with some Beef Tallow once they hit 165 and take them all the way up to probe tender (these were 205-206). Slice between the bones and enjoy. #dinori

Trisket strips with a kick—hit with Bear & Burton’s hot sauce + a light dusting of fajita rub, smoked low at 225 till they soak up that flavor… then butter + broth bath to take them to probe tender perfection 🤤 Juicy. Tender. Flavor-packed. Eat ‘em straight, load up tacos, or pile them on

This smoked salsa chicken is almost TOO easy… but the result is ridiculous Hit it with a heavy taco seasoning Throw it on at 225 until ~155 internal Top with your favorite salsa and let it finish at 165 internal And then… don’t rest it Drop it straight into the kitchenaid and let it

Most people think the Yoder Wood-Fired Oven XL is only for pizza… but watch this. Cast iron mac and cheese cooked right on the flat section on top (which is actually a cook top), finished in the oven with a smoked paprika, parmesan, and panko crust that came out perfectly golden and bubbly. C

This Snake River Farms brisket got the full trim treatment—cut it open like a box, pat it dry, shave down the mohawk, round the flat so it doesn’t dry out, and dig out that fat seam between the point and flat. Nothing wasted either… those trimmings are headed straight for homemade beef tallow. S

🔥 Sacrilege or Genius? You Decide… I cooked an American Wagyu tri-tip like a brisket and it completely blew my mind. 🤯 This Snake River Farms tri-tip got the full low-and-slow treatment: • Avocado oil binder • Meat Church Holy Cow + Hardcore Carnivore Black for that killer bark • Smoked at

This tail gets broken down, trimmed of all that fat that won’t render, tied back together, and then dropped into a Malcolm Reed brine recipe for 24 hours with lemons and ice. This is the most crucial step that takes wild game from questionable to absolutely incredible. My experience with gator f

Tonight’s move: Wagyu smash burgers cooked in beef tallow for the ultimate crust. I spread down that @bearandburtons Wagyu beef tallow, smashed the patties straight into it, and let the flames do their thing. Their Tallow is on a BOGO sale the month of March so make sure to snag some up. Seaso

Started with a Snake River Farms Brisket, trimmed it up, hit it with Fire Shire W Sauce as the binder, then layered on TFTI Spicy Garlic Cajun and a little Cuso’s Dirt for that peppery kick. On the smoker it goes until 165°, then we run the foil boat method, pour on some rendered beef tallow, an

If you’ve never tried Jealous Devil HEX charcoal, you’re missing out. These things burn hot, clean, and crazy consistent—perfect for getting a brand new grill seasoned and ready to cook. Here’s the move: fill your chimney with HEX stacked vertically, drop two Jealous Devil Boom Firestarters unde

Simple. Cheap(ish). High protein. And stupid good. Today I leveled it up with Snake River Farms American Wagyu ground beef, hit it with Spiceology Black Magic Cajun, and served it over a bowl of rice and broccoli. Then the finishing move… Bachan’s Hot & Spicy Japanese BBQ sauce. That’s it

It’s a family favorite. Full recipe on the Traeger app. #traeger #queso #familyfavorite

This Chili mix from Lanes is pretty great and the addition of smoke flavor is alway a win. Recipe on the back of the chili packet and I added some New Mexico Chili powder to the meat for a slight kick. #chili #lanesbbq #smoked

Trying this new to me Brown Sugar Brine thanks to @fish_hunter_chronicles and it didn’t disappoint. The kids loved it and it had a duffle sweetness that was perfect. #flyfishing #bbq #catchandrelease #smoking #trout

Spicy Pork Salsa Jalapeño Poppers 🌶🔥 (yes, it’s a long name… but they might be the BEST jalapeño poppers I’ve ever made.) We’re talking de-seeded, boat-style jalapeños stuffed with cream cheese, leftover spicy pulled pork, and a hit of Meat Church Fajita Rub. Wrapped in thick-cut bacon (no stret

Dinner in 15 -20 minutes and it tastes like you ordered it from your favorite burger spot. Grab a pound of ground beef, split it into quarter-pound balls (squares), butter the grill, smash it thin (parchment paper = cheat code), hit it with that Garlic Junkie seasoning, flip, cheese, stack, sauc

We leveled these up with a serious flavor kick. Peeled with the Dalstrong swivel straight peeler (game changer), boiled till fork tender, then mashed with : - 1/2 block cream cheese - 1 1/2 Sticks Salted butter - 2-3 Handfuls Shredded Boar’s Head three pepper blend - Mexican crema to desired