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

🥩🔥 Prime Tomahawks + Offset Smoker = worth eating dinner at 11 PM. 😂 These monsters were THICK, so there was only one way to do them right: low-and-slow reverse sear over a live fire. 🔥 Fire started with Jealous Devil Boom 🥩 Prime tomahawk steaks 🧄 Roasted garlic algae oil binder 🇨🇦 Spiceo

Apparently covering a pork shoulder in minced garlic wasn’t the controversial part… it was the fact that the garlic came from a JAR. 😂 So naturally, I listened to the comments. Same brand of garlic. This time it came in a bag… and I spent an hour and a half mincing the entire thing myself. YO

That filet is EXACTLY why I’m choosing a porterhouse over a T-bone. 🥩🔥 We kept this cook simple: roasted garlic oil for the binder, Meat Church Garlic & Jalapeño Blanco for seasoning, then onto the offset smoker at 225°F. After about an hour soaking up that smoke, we got the fire ripping and

This is what happens when you start with GREAT meat. 🥩🔥 This Allen Brothers Wagyu brisket had everything I’m looking for—insane marbling, incredible bark, that jiggle-jiggle goodness, and slices so tender and juicy they barely stood a chance. 😂 Low and slow overnight, foil boated with rendere

It’s 100° outside… so naturally I decided to BUILD A FIRE. 🔥🥵😂 These wings were absolutely worth the sweat! Started the fire with a Jealous Devil Boom, then hit nearly 2 dozen Heritage Craft wings with a little cornstarch and a heavy coating of Meat Church Jalapeño Garlic Blanco. Cooked them

St Louis Ribs using Jarlic as the Binder and Rub Inspiration: The Shed BBQ Had to try this out on ribs and see if it was as good on pork ribs as it was on a pork shoulder. #ribs #garlic #jarlic

Picanha pastrami might officially be our favorite way to make pastrami. 🔥🥩 After a 7-day brine, we rinsed and soaked these picanhas before hitting them with Dijon mustard, plenty of 16-mesh black pepper, and pastrami seasoning. Then it was low and slow at 225°F until 165°F internal. From ther

Making homemade pastrami starts with one very important thing: the brine! 🥩🔥 Water, salt, brown sugar, garlic, peppercorns, mustard seeds, coriander, bay leaves… basically dump the spice cabinet in and hope your ancestors approve. 😂 The ONE thing we’re measuring accurately is the curing salt!

Do you really need anything more than minced garlic for pulled pork? 🧄🐷🔥 I saw a BBQ joint on TikTok say they season their pork shoulder with straight minced garlic, so naturally I had to put it to the test. I loaded it up with garlic, smoked it overnight at 200°F, wrapped at 165°F with butter a

Major upgrade for the Weber 22” Kettle. This is a cart upgrade from Spider Grills and it’s not wonder they keep selling out because it’s that awesome. Makes the grill much more stable and I love the locking casters. Check them out and upgrade yours. #upgrade #kettle #bbq #spid

Happy National Bratwurst Day! 🌭🔥 There’s no better way to celebrate than putting some massive brats on the Roto-Q 360 and letting them spin over hot charcoal! The Roto-Q hot dog attachment made this cook ridiculously easy—load it up, wind the non-electric rotisserie, and let that 360° rotation g

American Wagyu Dino Ribs… but make them PASTRAMI! 🔥🥩 These Rosewood Ranch beauties spent 7 days in pastrami brine before getting hit with Dijon, 16-mesh black pepper, and pastrami seasoning. Smoked at 275°F, wrapped with tallow, and cooked until perfectly probe tender. That jiggle, bark, ma

Need to feed an army? 45 LBS of pork says no problem. 🔥🐷 The Giant Huntsman from Spider Grills is an absolute BEAST. I loaded this thing up with 45 pounds of pork shoulder, set the Venom to 225°F, and let it control the charcoal through the night while I got some sleep. The result? Beautiful

Stop resting your BBQ in an old towel. 😂🔥 The DripEZ Rest EZ BBQ Blanket has become one of those pieces of BBQ gear I use on nearly every long cook. It’s insulated, dedicated specifically to resting food, and WAY easier to clean than a greasy towel. A little soap and water, hang it to dry, and i

Low and slow, loaded with beefy flavor, then shredded using the bone itself. This cook is an absolute showstopper—and tastes even better than it looks! #ThorsHammer #SmokedBeef #BBQ #LowAndSlow #BBQLife

Inspired by @tfti.bbq and @foodwithbearhands , I stacked seasoned potatoes with Diestel Family Ranch ground chicken, Greek yogurt, and Golden Steer Table 40 Rub. Smoked the skewers at 325°F until perfectly cooked, then hit them with Golden Steer Maître D’ Butter while they rested. 🤤 And that new