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

🥩🔥 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