Backyahd BBQ — Gear Reviews, Recipes & BBQ Tips

Getting much better at consistent tortilla puff. Still tweaking my recipe and method. Will share as soon as I’m happy with it.

Meanwhile at Fred Meyer…

Perfect, under, or over? You’re in my backyahd and I had you a slice of this tritip steak. Is this perfect, under or over?

Do you see anything wrong with these “ribeyes” from Costco?

Reverse Seared Tri-Tip Strips Salt, pepper, garlic, onion, fridge on rack for a few hours to overnight 2 zone fire Steak on cold side until 100-110 Leaf blower to help get the hot side hotter Sear unt

Perfect friday dinner. Reverse seared American wagyu tritip strips. Very tender, hint of smoke and delicious. Knife: @hammerstahl Board: @the.trueboard Thermometer: @combustion.inc

Sourdough Stretch and Fold. Round 1 and 2. 30m after mix then again 30m later. This helps strengthen the gluten and starts to develop structure. Wet hand with a spritz bottle so it doesn’t stick. Pul

Sourdough Initial Mix My sourdough initial mix process. Full step-by-step process and recipe is at bkyhd.com/sd - there’s a calculator there too to help you create your own recipes. I do 2x loaves 2x

Always nice to see your starter active and not delay your mix start. I take starter from fridge. Do a 1:2:2 overnight. Then a 1:1:1 in the morning. Then start mixing 3-4 hours later. I do a stiff sta

Dino Ribs Warning: Not actual dinosaur. Those never existed. Thanks @porterroad

Do not squeeze your meat under any circumstances. Especially brisket. Especially in front of a crowd. It’s not impressive.

4 brisket party. Worcester binder. Custom rub. Touch up with pepper. All 4 fit in bus bin. Fridge for the night. Smoke first thing in morning. Full brisket master class at bkyhd.com/brisket.

Today we’re smoking the skin I removed from a pork belly into pork skin cracklings. I pricked the skin with a knife, removed most of the fat, salted, and left uncovered in the fridge overnight to dry

Smoked pig skin cracklin. Comment if you want to see the video and hear the crunchy sounds. Prick it. Salt. Overnight uncovered in fridge. Smoked at 225 for couple hours. Then 325 for a couple. Then

How to make tallow. 😭

Brisket Foil Boat. Chuds popularized this brisket foil boat method and I’ve latched onto it because I like how the flats turn out. They are basically confitng in the tallow that is rendered during the

Pork Butt Wrap Pork Butt smokes until wicked dahk bahk. Two sheets get a good seal. No air pockets. Back on the smoker until probe tender (temp probe goes in and out of the meat with very little resis

Brisket wrap with 24” paper I typically use two sheets of overlapping 18, but I ran out. 24” works well, but I miss the extra structure from the overlapping 18” sheets. I ended up wrapping with anoth

Let’s learn how to remove pork belly skin. Costco now only carries skin-on pork belly and I confirmed with their butcher that they will roll that out to all locations soon. I think this is a bad move

My pork belly burnt ends up close about half way through the smoke. bkyhd.com/porkbelly for the recipe #bbq #porkbellyburntends #burntends

Is 6.99/lb for brisket high or low for your area? It’s the highest I’ve seen to date. #brisket #bbq #meatprices @costco

Trying out RED from @hardcorecarnivore on some pork belly burnt ends. Look at that color. Wow. I’ve been digging their poultry rub too. Def worth a try.

Loading my @webergrills WSM 18” with 4 butts. Monitoring temps with @thermoworks RFX and Billows fan. Also curious if @crocs is looking for a BBQ guy to collaborate with :) #bbq #porkbutt

Loading my @Weber Grills WSM 18” with 4 butts. Monitoring temps with @ThermoWorks RFX and Billows fan. #bbq #porkbutt