This thing was spinning, dripping, and smoking its way into one of the best burritos I’ve made in a long time. The wild part? The Roto Q 360 doesn’t even need electricity. Wind it up, let it ride, and it keeps that steak self-basting the entire cook. Smoked low at 225°, finished hot, rested whi

Father’s Day gift idea solved. 🔥 My kids and I custom designed a Benchmade Station knife to match my favorite BBQ Apron. It’s super easy and fun to see all the custom options. We went with black and white, clean and simple. The Station knife is razor sharp, balanced, and feels like an exten

We loaded it up with Dr Pepper, fresh lime juice, and coconut flavoring for the ultimate dirty soda setup with the kids. The coolest part? This thing mixes everything perfectly with one pull of the lever. Super easy to set up, fun for the whole family, and honestly way more entertaining than just p

The boys earned it, so we grabbed a couple dozen glazed donuts from Spudly’s Donuts and turned the parking lot into dessert heaven. Butter on the Traeger griddle, medium-high heat, 2-3 minutes per side, and those glazed donuts caramelized into crispy, golden perfection. Topped with whipped cream

Stop cooking steaks in a pan, use your Breeo instead. Threw these steaks over live fire on the @Breeo and let the flame do what it does best—build that crust you just can’t fake. Started them off low by having the grate raised up, letting that wood smoke do its work. Then slid them right over th

That buttery Campo Grande 4-rib rack got the simple treatment because great pork doesn’t need a bunch of extras. Fresh rosemary tied right into the rack, a light coat of avocado oil, and just enough SPG seasoning to build flavor without covering up the meat. Cooked indirect on the Spider Grills

Crispy tortillas, juicy chopped hanger steak from Heritage Craft Butcher, Meat Church Fajita seasoning, and enough Melinda’s Green Sauce to make your ancestors proud. The secret is chopping everything up right on the griddle so every single bite gets those crispy edges and saucy steak flavor.

Most people see a steak… they don’t see what goes into it. Inside Allen Brothers, every step is intentional. The way they break down each cut, the consistency across the board, and those dry-aging rooms dialed in to perfection—it’s a level of precision you don’t fully understand until you see it

Using that new Traeger Irontop to smash down some Beef, add that Table 40 Rub from Golden Steer, Melt that cheese and a toasted bun and that’s all you need. Crispy edges and perfect flavor to hit that craving. #asmr #smashburger #traeger #makeitvegas #goldensteer

Took this tri-tip on a 7+ day journey… brined it, rubbed it down with the Girls Can Grill pastrami kit, smoked it low at 225°F, then cooked it like a brisket with a Dijon beef broth braise until probe-tender at 202°. The bark, the smoke, the pastrami flavor… unreal. Sliced against the grain and

This reverse-seared New York strip came out with a perfect crust, edge-to-edge doneness, and buttery finish that restaurants charge big money for. Cooked low and slow on the Spider Grill, then kissed over hot coals for that steakhouse sear. Medium-well never looked so good. Who’s staying in for

Spicy, juicy, bark-loaded and smoked low and slow on the Traeger until probe tender perfection. The Melinda’s Green Sauce + Southwest rub combo brought serious flavor, and re-adding those smoked drippings took this pulled pork to another level. Pile it into tacos, burritos, sandwiches… or eat i

Press it with the Slot dog on two sides. Throw it on the grill. Watch it OPEN UP and soak in that flavor. That perfectly cooked outside + juicy inside hits different. 350° on the pellet grill, flip once, pull when hot—done. Throw it on a toasted bun, load it how you want, and you’ve got a ne

The kit made it super easy, simply add the mixture to boiling water, I let mine simmer after dissolving for 10 minutes, I also only mixed half the water so I could add the other half to get it to cool down quicker, remove from heat and add to up to 12lbs of meat. Planning on doing some Trisket

Marinated flank steak… and yeah, the Coke is the secret 🤫🔥 Four hours soaking in a flavor-packed marinade, then onto the Yoder at 225° for that low smoke before cranking it to 400° for the perfect char. Basted it, let it ride, and this thing came out unreal. Juicy, tender, sliced against the

The Shogun series 5 piece from Dalstrong. I love the shogun series due to it being the perfect weight for me. They just feel right in my hand. Similar in weight to the gladiator series, these have some extra beauty to them and really hit hard with the details. I’m stoked to get this set a

Replicating those Disneyland Turkey legs, but making them way better. This is part 2 of the pastrami Turkey. The first video showed the recipe for the brine and parting out the bird. We are doing a a test, Homemade coarse pastrami rub vs Cajun spicy garlic. Low and slow on the Traeger We

Tapatio mustard binder → Maple Bourbon rub → 225° low and slow → root beer bath for that sweet smoke magic. Glaze hits at 135°, pulls at 140–145°, and every slice is dripping with flavor. Just look at that color from the new Westwood XL. Amazing. #traeger #westwood #bbq

Brine Recipe I used for about 10 lbs of turkey. I took the skin off and parted the bird out and only am using the breasts and drumsticks since that’s all my family eats. ○ 1 gallon cold water ○ 1 cup kosher salt ○ ½ cup brown sugar ○ 2 tsp pink curing salt (do NOT substitute regular s

Asian-inspired flavor bomb using Bachan’s Japanese BBQ + Korean BBQ seasoning—sweet, savory, and straight addictive. Cut ‘em big, smoke ‘em low, and take them to that 195–200 sweet spot. Pro tip: rack + foil pan underneath = clean grill, all the flavor. Finished with more sauce + sesame seeds