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

Thick, creamy, packed with protein, and ridiculously easy to make in the Ninja Creami. This might be my new favorite way to crush the sweet tooth without crushing the macros (if you do macros). Who says hitting your protein goals has to be boring? #ProteinIceCream #HighProteinRecipes #

This thing is massive. Super easy assembly. Fired up and broke in like a dream. Head into @bbqpitstop for grills, rubs, sauces, and all grill accessories. #bbqpitstop #recteq #grill #smoker #unboxing

So hot outside you can cook eggs in the parking lot. I have always wanted to try this and I learned a lot …. Let that pan heat up first, just because the butter melted doesn’t mean the eggs will. The sun going behind the clouds and Smokey skies didn’t help but once it came out we were in busin

Lunches don’t have to be boring. 🌯🔥 These turkey wraps with Diestel Family Ranch turkey are fresh, protein-packed, and perfect for busy workdays or back-to-school lunches. The creamy Greek yogurt and Lane’s Turkey Time sauce takes them to the next level, while the fresh veggies add the perf

Friendly reminder: take care of your grill If you spend the money, take care of it. Doesn’t take long. Here I am cleaning the @spider.grills huntsman. Every so many cooks you need to vacuum out all the dust and empty the ash keg to allow optimal airflow which creates better cooks. But cle

The rich marbling, rendered fat cap, and peppery bark make every slice insanely juicy. Brined for 6 days, smoked low and slow at 225°F, then finished with a foil boat and Wagyu beef tallow until probe tender. If you’re looking for the best pastrami recipe, skip the brisket once and give picanha a s

Sweet, smoky, and packed with tropical flavor! 🍍🔥 This Asian-inspired pulled pork is smoked low and slow, shredded to perfection, then served over rice inside a fresh pineapple with pineapple slaw, crispy noodles, and an extra drizzle of that incredible sauce. Every bite is sweet, savory, and l

The Shadow Black Series 9” Obliterator Cleaver is a beast. Can’t wait to put this thing to work. #dalstrong #cleaver

They said pike tastes like freshwater lobster… so I had to find out. 🎣🦞 After catching a northern pike on the Green River, I learned how to fillet around the Y-bones, breaded the fillets with garlic jalapeño blanco panko, and crisped them up on the griddle. Then I turned them into fish burritos

Weekend plans = smoked peach cobbler. 🍑🔥 This might be the ultimate backyard dessert. Fresh peaches, plenty of brown sugar, cinnamon, and the secret weapon—Trader Joe’s Vanilla Bourbon—finished with a buttery, cookie dough-style topping that bakes into golden perfection on the smoker at 350°F.

Picanha just claimed the pastrami crown. After a 7-day cure, a peppery crust, and a low-and-slow smoke, this prime picanha turned out unbelievably juicy, tender, and packed with flavor. Smoked to 166, foil boated to finish with Wagyu tallow, and rested in its own juices, every slice was pure pe

One pan, one smoker, and one incredible dinner. 🍗🥔🥕 This smoked whole chicken cooks right over the potatoes and carrots, letting every buttery, lemon-pepper drip flavor the veggies to perfection. I used the Golden Steer Maitre D Butter and Bowtie rub, which guaranteed amazing flavor. Fi

Smoky, unbelievably juicy, and packed with flavor from the new Meat Church Garlic Jalapeño Blanco. Cook low and slow to perfection, then slice into pure drippy goodness. This one belongs on your smoker! 🔥🍗 #BBQChicken #SmokedChicken #MeatChurch #GarlicJalapenoBlanco

These might be the best ribs I’ve made all year. 🔥 Meat Church’s new Garlic Jalapeño Blanco delivers everything I loved about Blanco with a hint of that jalapeño flavor. Smoked low and slow at 225°F, wrapped with butter and Cherry Coke, then finished with Holy Cola for an unreal glaze.

Pastrami’d Picahna might be the pastrami to date. Texture, flavor, tenderness …. It was all amazing. Here is the brine recipe I used for a 3-4 lb picahna : Ingredients * 1 gallons water (half to boil, half to help cool it down) * ½ cup Morton kosher salt * ¾ cup brown sugar * 1½ tsp pin