Backyahd BBQ — Gear Reviews, Recipes & BBQ Tips

How to grill a $200 Wagyu Tomahawk Ribeye steak from @Meat N' Bone Generously salt and leave in the fridge overnight. This helps the salt penetrate deeply into the meat. Add freshly ground black pep

New Freezer and Meat! I finally got a new garage freezer. I’ve been using my kitchen freezer all these years. It’s been fine for 4 brisket, 2 pork butt, and pork belly events, but I’m expanding to l

Lunch tomorrow. Wagyu Tomahawk. You and me. @meatnbone the offer shown after verification gets you 10% off this beauty.

One thing I’ve learned from serving food is you’ve gotta give people what they actually want. And I’ve found that up here in Seattle, people would rather have sourdough with their barbecue than the wh

What’s on your smoker? I’ll go first. 2x18lb prime briskets. Starting at 9am. Done by 9pm. Hot hold overnight until tomorrow lunch.

Here’s the 2026 wireless thermometer review line up getting charged for a cook tomorrow. A lot more players since my first review in 2024.

Which brisket are you picking and why? Left or right? You can’t say neither because you have to smoke it tomorrow and don’t have time to for any other option. Left is choice at 6.49/lb right is pr

Weber Offset Concept. Not a product. Just and idea for fun. @Weber Grills #bbq

Weber Offset Smoker Concept I was listening to the Shootin’ the Que podcast on @bbqdb.co with @heathrilesbbq and @mattkusek . Matt was talking about how @webergrills has all types of grills: charcoal

Ribs from all angles. Do you like fall of the bone or a little tug?

Sourdough Coil Fold. After mixing. I do two stretch and folds a half hour apart and then two coil folds 45 minutes apart. This helps build up dough strength as it ferments. Coil fold is when you pic

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